Now, let me tell you about these amazing cheesecakes… the individual serves are so cute and make entertaining a breeze, they can be made up to three days in advance and served straight from the fridge (so convenient!), the cheesecake filling is silky and luxurious, the lemon tang refreshing and light. And because we steam it in the Cook Expert rather than baking them, there’s no faffing about with water bathes etc AND it’s fool proof - you literally cannot stuff the cooking up!
One of the many reasons I especially love doing this recipe in the Magimix Cook Expert is thanks to their XXL Steamer I can steam 14 cheesecakes at one time! Saves me so much time - I’ve got plenty when entertaining, and plenty leftover for the family! They also make the cutest little gifts. This is a GREAT attachment, and is by far the biggest thermie steamer on the market. If you’re interested in investing, I’ve got a unique discount that gives you 10% OFF the entire Magimix Australia website including ALL the Cook Expert accessories! Click the button below and use the promo code ‘ALYCE10’ at checkout.
If you don’t yet have a Cook Expert, I’ve got another great offer I can share with you - get 5% OFF your Magimix Cook Expert PLUS a FREE XXL Steamer - SAVE $514.95! Click the button below and use the promo code ‘ALYCECE’ at checkout.
Please note each code cannot be used in conjunction with any other offers, unless otherwise stated.
Get your XXL Steamer
Get your Cook Expert
Want to hear more of my thoughts on the Magimix Cook Expert vs Thermomix TM6? I’ve made the below video running through their key differences (including the XXL Steamer!)…
Now, back to the cheesecakes! It was this exact recipe that lead me to develop (the first and original in Australia!) silicone dariole moulds - and boy has this product been much-loved ever since. Metal dariole moulds were just too rigid to easily remove the cheesecakes and the other alternative was plastic… I do not like the idea of steaming in plastic! But these silicone moulds ticked all the boxes, and you can even bake in them! No small feat getting the silicone thickness just perfect - firm enough to hold it’s shape, but flexible enough to easily remove even the most delicate of panna cottas. But we’re committed to bringing you the best, and that’s exactly what we did!
Makes 14
+ gluten free
+ vegetarian
+ nut free
Ingredients
2 lemons, rind only
2 tbsp cornflour
200g white sugar
500g cream cheese, roughly chopped
500g fresh ricotta cheese*
4 free-range eggs
Butter, for greasing
Poppy seeds
Lemon curd, to serve
Method
- Place lemon rind, cornflour and sugar in Cook Expert, mill for 30 seconds, speed 18.
- Add cream cheese, ricotta and eggs, blend for 10 seconds, speed 12. Scrape down sides using spatula (this is the thermie spatula we recommend!).
- Warm mixture for 3 minutes, 70C, speed 6. Scrape down sides using spatula.
- Blend for 10 seconds, speed 12.
- Grease 14 x silicone dariole moulds liberally with butter. Add enough poppy seeds to coat the bottom and sides, tip out excess. Pour the cheesecake mixture evenly into the moulds, up to 1 cm from the top. Assemble cheesecakes in XXL steamer**. Cover with a double layer of paper towel to prevent condensation dripping on top of cheesecake mixture.
- Place 500g water in Cook Expert bowl, steam for 20 minutes, 110C, speed 4.
- Once cooked, allow cheesecakes to stand for 30 minutes, then remove by turning moulds upside down and gently tapping on a board. Leave to cool completely before transferring to storage container. Refrigerate for a minimum of 4 hours before serving.
To serve, stand cheesecakes on individual serving plates topped with lemon curd.
*fresh ricotta from the deli, not in a tub in the dairy aisle
**if you don’t have an XXL Steamer, no problem! You can use the steaming basket that the machine comes with. You’ll either need to cook the cheesecakes in two batches of seven, or simply halve the ingredients and only make seven (follow the exact same steps). Easy!
