Free Guide for Thermomix · Steamed Cheesecakes
No cracks, no water bath, no soggy tops. Here's how I steam individual cheesecakes in the Varoma, and the two little tools that make it foolproof.
Can you make cheesecake in the Thermomix Varoma? Yes, and steaming is the reason it works so well. Steamed (not baked) cheesecakes come out moist and crack free with no water bath, as long as each one sits in a silicone dariole mould and an upside-down steaming mat stops the condensation dripping onto the tops.
My Lemon and Poppyseed Individual Cheesecakes in the Thermomix are genuinely the dessert I make when people come over. Tangy lemon, a gentle poppyseed crunch, and every guest gets their own, so there's no cutting and serving at the table. But the recipe is only half the story. The other half is the method, and that's what this guide is about.
It was this exact cheesecake 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.
Meet the moulds
Eight perfect cheesecakes, one Varoma tray
Silicone Dariole Moulds
A set of eight non-stick silicone moulds, designed so all eight fit in the Varoma tray.
Shop now →Why cheesecakes steamed in the Varoma don't crack
The two things that put most people off making cheesecake are the crack across the top and the faff of a water bath. Steaming in the Varoma gets rid of both. The cheesecakes cook in moist heat, so they come out silky and crack free, and there's no tray of hot water to carry to the oven.
That's what makes this method so forgiving. Because they're steamed rather than baked, you genuinely can't stuff up the cooking.
The one thing that can spoil them: condensation
Steam rises, collects on the Varoma lid and drips back down onto whatever is underneath. With veggies that's no problem, but you don't want water landing on the smooth tops of your cheesecakes.
The fix is simple. Once the moulds are in the Varoma, lay the Silicone Steaming Mat for Varoma over the top, upside down. It becomes a lid that catches the drips, so your cheesecakes stay perfectly smooth. If you don't have one yet, a double layer of paper towel does the same job, but the mat is reusable and goes straight in the dishwasher.
It's one of those uses customers discover and love. As Suzy put it:
"Alyce has done it again with another quality thermomix accessory. Such a handy addition and now there is no such thing as cooking the dreaded omelette! I love the fact that it is versatile too, not only as a mat but you can also flip it over and use it to cover items you don't want moisture on. Id highly recommend this product." ~ Suzy
Why silicone dariole moulds, and not metal or plastic
Individual cheesecakes are delicate, and how they come out of the mould matters as much as how they cook. Metal moulds are too rigid to release a soft cheesecake cleanly. Silicone is firm enough to hold its shape while it steams, and flexible enough to let the cheesecake come out whole.
My Silicone Dariole Moulds come as a set of eight, and all eight fit in the Varoma tray at once, which is exactly what this recipe makes. They're naturally non-stick, dishwasher safe, and they stack for storage. They work with the TM31, TM5, TM6 and TM7.
"I purchased these in pink. They are perfect. Frequently make individual cheese cakes." ~ Verified customer
How to set up the Varoma for steamed cheesecakes
The full recipe, with every step and setting, is on my Lemon and Poppyseed Individual Cheesecakes in the Thermomix page. Here's the set-up that makes the method work:
Grease and coat the moulds. Generously grease each mould with butter, then add enough poppy seeds to coat the base and sides and tip out the excess.
Fill, but not to the brim. Pour the mixture in evenly, stopping about 1cm from the top.
Steady the base. Sit the moulds in the lower Varoma or steaming tray. A Stainless Steel Trivet in the base first makes this easier.
Lid on, upside down. Cover with the upside-down Steaming Mat to stop condensation dripping on top, then steam. On the TM7, use the steaming function.
Rest before you turn them out. Let them stand for 30 minutes, then turn each mould upside down and gently tap it on a board. Cool completely, then refrigerate for at least 4 hours before serving.
Notes and tips
These are made for entertaining because they're made ahead. Steam them up to three days before and serve straight from the fridge, topped with lemon curd. Use fresh ricotta from the deli rather than the tub in the dairy aisle for the silkiest result.
Watch
Your Varoma can do more than veggies
See what else the Steaming Mat gets up to in the Varoma.
Frequently Asked Questions
Why do you steam cheesecake instead of baking it?
Steaming in the Varoma cooks the cheesecakes in moist heat, so they come out crack free and there's no water bath to fuss over.
How do you stop condensation dripping on steamed cheesecakes?
Cover the moulds with an upside-down Silicone Steaming Mat for Varoma, or a double layer of paper towel. It acts as a lid and catches the drips before they reach the tops.
What moulds do I need for individual cheesecakes in the Thermomix?
Silicone dariole moulds. They're firm enough to hold the shape while steaming but flexible enough to release a delicate cheesecake cleanly, which rigid metal moulds can't do. A set of eight fits the Varoma tray.
Can I make steamed cheesecakes ahead of time?
Yes. They keep for up to three days in the fridge and are served straight from it. Chill them for at least 4 hours before serving.
Ready to make dessert in your Varoma?
Give your cheesecakes a drip-free lid, then see everything else your Varoma can do. You've got this.
