thermomix varoma meringue cheesecake

Steamed Meringue Cheesecake

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: -6 Serves

This is the easiest steamed meringue cheesecake you can prepare for the whole family and uses the Thermomix Varoma. Super moist and delicious and easy to follow recipe. 

I just love using my Varoma to make cake. This meringue cheesecake is one of my newest creations. It is super moist and fluffy and so full of flavour, simply amazing. The filling is made with a mixture of mascarpone and cream cheese but you can also use quark instead if it is readily available. I have also sometimes been making this cheesecake with 1 Tbsp vanilla custard powder instead of corn flour which tastes brilliant but it is not necessary. It will give you a slightly different texture though. The meringue is also an optional but I liked the combination of the nice and juicy cheesecake with the creamy meringue topping.

 I've made this super delicious Steamed meringue cheesecake with the help of my brand new Reusable Teflon Papers for the Varoma. They are the perfect helper in the kitchen for all of you who are Varoma fans. Our reusable teflon papers are designed to catch juices and thanks to the non-stick coating can be easily peeled off after usage. They are washable and totally reusable so they are a great environmentally friendly choice. You don’t need to grease the Varoma tray before using and they is pre-cut to perfectly fit your Varoma tray. It cannot get much easier than that and even better, they fit both, the TM5 and TM31. 

Ingredients

Thermomix Varoma Meringue Cheesecake

  • 2 eggs
  • 150 g caster sugar
  • 30 g fine semolina
  • 300 g cream cheese
  • 200 g mascarpone
  • 1 vanilla pod seeds scraped (keep the scraped out pod to make vanilla sugar)
  • 20 g corn flour
  • 1 lemon zest and juice
  • 150 g fresh blueberries or frozen, thawed before using
  • 100 g fresh raspberries  or frozen, thawed before using
  • 900 g water

Meringue topping

  • 3 egg whites
  • 1 tsp cream of tartar
  • 200 g caster sugar
  • 1 Tbsp corn flour
  • 30 g flaked almonds optional

Instructions

  1. Place the eggs, caster sugar, semolina, cream cheese, mascarpone, scraped out seeds of the vanilla pod, corn flour and lemon juice and zest in the mixing bowl. Mix 20 Sec. / Speed 5.
  2. Line the base of the Varoma upper tray with our reusable teflon paper and pour the mixture into the dish. Decorate with the fresh blueberries and raspberries by scattering it all over the filling. Fill the mixing bowl with the water and put the Varoma in place. Steam 40 Min. / Varoma / Speed 1.
  3. Carefully remove the lid away from you, making sure the steam escapes away from you because it is super hot. It is best to use oven gloves for that. Place the Varoma tray on the lid and leave to cool. The lid will catch any of the juices.
  4. Clean the mixing bowl.
  5. To make the meringue insert the butterfly whisk attachment. Place the egg whites and cream of tartar in the mixing bowl. Whisk 3 Min. / 37°C /  Speed 3.5.
  6. Whisk again 3 Min. / 37°C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the caster sugar through the lid.
  7. Add the cornflour and whisk 1 Min. / Speed 3. Fit a piping bag with an open star nozzle and fill with the meringue.
  8. Remove the cooled cake from the Varoma tray and transfer onto a serving plate. Pipe over the cooled cheesecake and, using a blow torch, brown the meringue slightly. Sprinkle over the flaked almonds and serve chilled. Enjoy!

Recipe Notes

Check out my Thermomix meringue video below

Nutrition Facts
Steamed Meringue Cheesecake
Amount Per Serving
Calories 4035 Calories from Fat 1962
% Daily Value*
Total Fat 218g 335%
Saturated Fat 117g 585%
Cholesterol 857mg 286%
Sodium 1408mg 59%
Potassium 1859mg 53%
Total Carbohydrates 467g 156%
Dietary Fiber 17g 68%
Sugars 376g
Protein 66g 132%
Vitamin A 147.7%
Vitamin C 118.8%
Calcium 78.3%
Iron 38.1%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Anita on July 9, 2017 at 8:49 am

    Looks delicious! Can semolina be replaced by something? Thanks 🙂

    • admin admin on July 9, 2017 at 9:29 am

      Of course you can replace it with some polenta or some plain flour or some gluten free flour or leave it out altogether 🙂 x

      • Anita on July 9, 2017 at 5:38 pm

        Thanks, Sophia!

  2. Esther on July 9, 2017 at 11:54 am

    So …, you pour the mixture directly onto the grease proof liner?? Does the cake come out an oval shape?? Does it come off the paper easily once it’s cooked? Looks delicious – must try it!

    • admin admin on July 9, 2017 at 1:05 pm

      Yes you do 🙂 you line the upper tray with the greaseproof paper and then pour it straight on top 🙂 xx

    • admin admin on July 9, 2017 at 1:05 pm

      Peels off super easy once cooked but leave it to set and cool first xx

  3. Heidi on August 24, 2017 at 4:12 am

    Hi Sophia.
    My goods have arrived safely so thanks for that. Just a question about this receipe.
    I’ve just bought the heart tins, do I need to line it up with grease proof paper before baking?

    • admin admin on August 30, 2017 at 1:15 am

      Hi Heidi, glad they arrived safe and sound! You can line the tins with grease proof paper to be on the safe side, but I often don’t bother as I’ve never had a problem with anything sticking in them 🙂 x

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