Cheese Cake You come with thermomix

Preparation of Comen Cheese Cake with thermomix

1. Preheat the oven to 160°C. Line a cake pan (Ø 26 cm) with baking paper and set aside.
2. Break the eggs, separate the whites from the yolks. Reserve the egg yolks.
3. Put the butterfly.
4. Pour the egg whites into a clean dry glass, add salt and whisk, without a beaker,
5. 5 minutes / speed 3.5
6. to obtain the consistency of a rigid foam. Remove the butterfly. Put the egg whites in a large bowl and reserve.
7. Put the cheese in the glass, add the sugar, the butter, the cream, the semolina, the vanilla sugar, the starch and the egg yolks, blend
8. 30 seconds / speed 5
9. Pour the cheese mass into the whipped whites, gently mix with a spatula. Transfer to a previously prepared springform pan.
10. Bake for 1 hour and 30 minutes (160°C) on the second rack from the bottom.
11. Place a flat baking dish with water (approx. 1 l) on the lowest level. If necessary, cover with a sheet of parchment paper at the end of the baking time so the top doesn’t overcook.
12. After baking, open the oven door and let the cheesecake cool completely (at least 2 hours), then set aside in the refrigerator for at least 6 hours (preferably overnight). Dust the Viennese cheesecake with powdered sugar before serving.