Free Recipe · Thermomix Desserts
Silky, foolproof individual lemon and poppyseed cheesecakes, steamed (not baked) for a moist, crack-free finish every time.
This is hands-down one of my favourite desserts, and it holds a special place for me: it comes from Quick Fix in the Thermomix, my very first cookbook and the one that started it all. The book is no longer in print, but this recipe is now free here for everyone to cook.
The individual serves are so cute and make entertaining a breeze. They can be made up to three days ahead and served straight from the fridge, the filling is silky and luxurious, and the lemon tang keeps everything light and refreshing. Best of all, because we steam them in your Thermomix rather than baking, there are no water baths to fuss over and it is genuinely foolproof: you literally cannot stuff up the cooking.
In fact, it was this exact recipe that led me to develop the first and original Silicone Dariole Moulds in Australia. Metal moulds were too rigid to release the cheesecakes cleanly, and I would never steam in plastic, so we spent a long time getting the silicone just right: firm enough to hold their shape, flexible enough to release even the most delicate panna cotta. Game changer!
Meet the product
The little mould that makes this dessert
Silicone Dariole Moulds
The first and original silicone dariole moulds: naturally non-stick, flexible, and the perfect size for steaming individual serves in your Varoma. Set of 8.
Shop now →Watch
Come cook these with me
I have filmed myself making these start to finish. The first is a golden oldie, and the second is a quicker, more recent version. Either way, you will see just how easy they are.
Let's Make
Lemon & Poppyseed Individual Cheesecakes (for Thermomix)
Makes 8 individual cheesecakes · Thermomix or thermo cooker
Ingredients
*Fresh ricotta from the deli, not the tub in the dairy aisle.
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 →
Stainless Steel TrivetHelps the moulds sit and steam evenly.Shop now →
Method
Place lemon rind, cornflour and sugar in TC bowl. Mill 15 sec / speed 10.
Add cream cheese, ricotta and eggs. Blend 10 sec / speed 4.
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. Add enough poppy seeds to coat the base and sides, then tip out the excess. Pour the mixture evenly into the moulds, up to 1cm from the top. Assemble them in the lower Varoma or steaming tray (a Stainless Steel Trivet in the base first makes this easier). Cover with an upside-down Silicone Steaming Mat for Varoma (or a double layer of paper towel) to stop condensation dripping on top.
Place 500g water in TC bowl. Cook 20 min / steaming (Varoma) temperature / speed 3.
Stand 30 minutes, then remove by turning the moulds upside down and gently tapping on a board. Cool completely, then transfer to a storage container and refrigerate at least 4 hours before serving.
To serve
Stand the cheesecakes on individual serving plates and top with lemon curd. They are best made ahead and chilled for at least 4 hours, and will keep for up to three days in the fridge.
Want to get more from your Thermomix?
From our non-stick dariole moulds to the larger TM7 mat, our Steaming Collection has everything you need to steam your way to dessert in your Thermomix or thermo cooker.
