There’s something about Spring that calls for light, citrusy desserts, and this steamed lemon cheesecake ticks all the boxes.
Created by Natalie Bennett, TV food presenter and former Thermomix Australia recipe developer, this beautifully smooth, yoghurt-based cheesecake is made entirely in the Thermomix.
We’ve recently teamed up with Natalie to bring Thermomix classes to Providence Homeowners, and we can’t wait to share more soon.
You’ll need:
- 150g plain biscuits
- 40g butter, room temperature
- 150g sugar
- 1 lemon, zest and juice
- 200g Greek yoghurt
- 500g cream cheese, softened
- Pinch of salt
- 3 eggs
- 2 egg yolks
Link for digital version: https://shorturl.at/liIn4
Method:
- Preheat oven to 180 °C. Prepare 16-18cm spring form tin, line base with baking paper.
- Place biscuits into TM bowl and crush 5 sec/speed 6. Set aside.
- Place butter into TM bowl and melt, 1 min/100 °C/speed 2. Add biscuit crumbs and combine 5 sec/speed 5. Press into prepared tin and bake 10 minutes.
- Place sugar and lemon zest into clean and dry TM bowl and grate 10 sec/speed 9.
- Add yoghurt, lemon juice, cream cheese, salt, eggs, yolks and mix 20 sec/speed 5, scrape down sides of bowl and mix further 10 sec/speed 5. Pour mixture over biscuit base.
- Tightly wrap tin entirely with aluminium foil with the seam at the base.
- Place 1L of water into the TM bowl. Place cheesecake in the Varoma dish, preferably on an egg poaching ring or similar. Steam 55 mins/Varoma/speed 1. Cheesecake will slightly wobble in the centre, but will firm upon chilling, may need additional 15 mins, check water level before recommencing.
- Place in the refrigerator for 3 hours or until chilled. Serve with additional yoghurt.
Information in this article is true and correct as of 4 November 2025.
