Free Recipe · Thermomix Desserts
Rich, decadent individual coffee cheesecakes, steamed (not baked) for foolproof results, with the mat flipped over as a no-drip lid.
Individual cheesecakes are one of my favourite desserts for entertaining: make them up to three days ahead, serve straight from the fridge, and they look so cute. Because we steam them rather than baking, you get exact temperature control and foolproof results every time. A hint of coffee and a splash of alcohol make these rich and decadent, and a dollop of Biscoff gives that classic biscuit-base flavour without the effort (leave it off for a gluten-free dessert).
We steam these in our non-stick Silicone Dariole Moulds, then flip our Silicone Steaming Mat for Varoma upside down over the top to stop condensation dripping onto the cheesecakes. Two clever tools that make this dessert genuinely foolproof.
Meet the product
The little tool that unlocks your Varoma
Silicone Steaming Mat for Varoma
Poach fish, steam saucy meals, and flip it over as a lid for steamed desserts. Dishwasher safe, in two sizes for the TM31/5/6 and TM7.
Shop now →Watch
See the mat in action
Let's Make
Boozy Coffee Cheesecakes (for Thermomix)
Makes 8 individual cheesecakes · Thermomix or thermo cooker
Ingredients
The Tools
Everything you need for this recipe.
Silicone Dariole MouldsNon-stick individual moulds (set of 8).Shop now →
Silicone Steaming Mat for VaromaFlip it over as a no-drip lid.Shop now →
Method
Place sugar, cornflour, cream cheese, ricotta, eggs and coffee liqueur in TC bowl. Blend 10 sec / speed 4. Scrape down the sides.
Warm the mixture 3 min / 70°C / speed 3. Scrape down the sides.
Blend a further 10 sec / speed 4.
Generously grease 8 silicone dariole moulds with butter. Pour the mixture evenly among the moulds, filling to 1cm from the top.
Assemble the moulds in the steaming tray and cover with an upside-down Silicone Steaming Mat (or a double layer of paper towel) to stop condensation dripping on top.
Place 700g water in TC bowl. Steam 20 min / steaming (Varoma) temperature / speed 3, or until set and springs back when touched.
Stand 20 minutes, then remove from the moulds by inverting. Cool completely, then transfer to an airtight container and refrigerate at least 4 hours before serving.
To serve
Serve with a quenelle of Biscoff spread or a Biscoff biscuit (leave off the biscuit for a gluten-free dessert), or top with fruit, chocolate or cream. Best made ahead and chilled for at least 4 hours.
Want to get more from your Thermomix?
From the larger TM7 mat to our non-stick dariole moulds, our Steaming Collection has everything you need to steam your way to dessert in your Thermomix or thermo cooker.
