Looking for a fluffy cheesecake Thermomix recipe? This easy cheesecake is light, creamy, and perfect for everyday baking, with a simple gluten-free base option.

Ingredients

• 18–22 gluten-free biscuits (approx. 100g)
• butter (for base)
• 6 eggs
• ¼ tsp salt
• 180g sugar
• 2 tsp vanilla sugar (or 4 tsp regular vanilla sugar)
• 1000g cheesecake curd (from bucket / soft cheese)
• 180g oil
• 350g milk
• 200g milk powder
• 80g vanilla or cream pudding powder (unsweetened, 2 packs)
• icing sugar (for dusting)

How to make it

1. Preheat oven to 180°C. Line a baking tin with baking paper. Arrange gluten-free biscuits on the bottom and lightly press with butter.
2. Separate eggs. Insert butterfly whisk. Add egg whites and salt, whip 2 min / speed 3.5 until stiff. Transfer to a bowl.
3. Add egg yolks, sugar and vanilla sugar. Mix 1 min / speed 4.
4. Add curd, oil, milk, milk powder and pudding powder. Mix 20 sec / speed 5.
5. Gently fold in the whipped egg whites using a spatula.
6. Pour mixture over the biscuit base. Place tin into a larger tray with water (water bath).
7. Bake for 60 minutes (180°C). Then leave in turned-off oven for 30 minutes.
8. Remove and let cool completely (min. 3 hours). Dust with icing sugar before serving.

Video

My Tips

• Use soft curd (not block cheese)
• Don’t overmix after adding egg whites
• Bake gently – lower heat = better texture
• Let it cool slowly to avoid cracks

Follow Step by Step on your Thermomix

Use the link below to follow the step-by-step recipe on your Thermomix.