This baked cheesecake is whipped up in the Thermomix then baked in the oven. It is a great one to make for when you’re asked to take a dessert. So simple to make and sure to impress.
Vanilla Strawberry Swirl Baked Cheesecake recipe for the Thermomix uses my Strawberry Vanilla Jam. This jam really is a great jam and I do highly recommend it. However if you’d like to use a different jam it will still be beautiful!
The base is made from a few simple ingredients. Just cashews, coconut flakes, maple syrup and a little arrowroot/tapioca starch.
While that bakes for 10 minutes, we make the simple cheesecake topping. Pour it onto the base, then swirl through the strawberry jam. It’s then back into the oven to bake for 45 minutes.
Once baked, it needs to be left in the oven to cool. This will prevent it from cracking too much on top.
Refrigerate for a few hours (or overnight) to cool completely, then slice and serve! It won’t last long.
Please be sure to leave a comment underneath the recipe (and give it some stars too) to let me know what you think of this.
Vanilla Strawberry Swirl Baked Cheesecake
- 180 g raw cashews
- 120 g coconut flakes
- 50 g maple syrup
- 20 g arrowroot starch
- 500 g cream cheese at room temperature, roughly chopped
- 250 g sour cream full fat
- 170 g caster sugar I like golden caster sugar, but white works perfectly too
- 1 heaped tsp vanilla powder or 2 tsp vanilla extract
- 2 tbs tapioca/arrowroot starch
- 3 eggs
- 100 g Strawberry Vanilla Jam
- Preheat oven to 180°C. Line the base and sides of a 20cm square tin with baking paper.
- Place all Base ingredients into mixer bowl. Blitz 5 seconds/speed 8/MC on. Scrape down bowl. Repeat.
- Transfer mixture into the lined tin. Distribute evenly over the base and use either the base of a glass, or wet hands to press and compact the mixture.
- Bake 10 minutes then remove from oven and set aside. Reduce oven temperature to 160°C.
- Set butterfly in place on blades of rinsed mixer bowl. Add cream cheese, sour cream, sugar and vanilla. Beat 2 minutes/speed 4/MC on. Scrape down bowl.
- Add tapioca. Beat 30 seconds/speed 4/MC on.
- Set blades to speed 4 and add the eggs through the MC hole, one at a time, allowing 1 minute between adding each.
- Pour mixture on to the base and spread to cover evenly.
- Top with spoonfuls of jam. Use a butter knife to swirl the jam through.
- Bake 45 minutes, until cheesecake is just set. Turn oven off and leave cheesecake in the oven for 1.5 hours, with the door ajar.
- Refrigerate for a minimum of 3 hours before slicing into squares and serving.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.