Thermomix Baked Raspberry Ripple Cheesecake (as seen on My Kitchen Rules)

Baked raspberry swirl cheesecakeCheesecakes are a sinch with the Thermomix and after hearing all the positive comments around the table about this dessert, I had to give it a try!

Could it be the best cheesecake you’ve ever had? You be the judge… Personally, I was a little surprised at how simple it was ingredients-wise, but the simplicity allows the raspberry flavour to sing with that yummy biscuit base. Delicious.


  • 200g plain biscuits
  • ½ tsp ground cinnamon
  • 125g butter, cut into cubes
  • 750g cream cheese, at room temperature, cut into rough squares
  • 160g caster sugar (I used the bought stuff to stay true to the recipe, but you could use Thermomix “caster sugar”, i.e. raw sugar milled for 3 seconds on speed 9)
  • 1 tsp vanilla extract
  • 3 large eggs, at room temperature
  • 100g frozen raspberries, slightly thawed (Note: given the frozen berry situation at the moment you might like to use fresh raspberries instead)


  1. Preheat oven to 180 degrees.
  2. Add butter to bowl and melt 3min/70degrees/speed 2.
  3. Add biscuits to bowl and crush with butter 10sec/speed 8.
  4. Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required. (I lined my base with baking paper and closed the tin around it).
  5. Clean and dry bowl.
  6. Add the cream cheese and mix for 10sec/speed 8.
  7. Scrape down and add the butterfly. Mix for 45sec/speed 4.
  8. Add the caster sugar and vanilla extract. Combine 30sec/speed 4 with MC off. Leave the machine running and add 1 egg at a time, allowing about 15 seconds for each egg to fully combine.
  9. Pour mixture over biscuit base. Add frozen raspberries, then swirl with a teaspoon to combine. (A figure 8 motion creates a nice swirl).
  10. Bake for 35-40 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.

Bon Appétit!

Note: this recipe was converted using the TM5. If at step 8 your mixture splatters with the MC off, put it back on 🙂


Thermomix chocolate mud cake

Thermomix chocolate mud cakeThis cake is beautiful! I made it for my husband’s birthday as he is a lover of all things chocolate, especially mud cake.

And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…

I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!

The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).

It’s huge – serves 24, or 12 generous slices!



  • 250 g dark chocolate
  • 250 g butter, room temp
  • 1 tablespoon instant coffee
  • 200 g water
  • 340 g plain flour
  • 30 g raw cacao (or cocoa or carob powder)
  • 0.5 tsp bi carb soda
  • 400 g sugar
  • 4 eggs, large
  • 10 g olive oil
  • 1 tsp vanilla extract
  • 150 g buttermilk
  • 1 heaped teaspoon baking powder


  • 100 g dark chocolate pieces
  • 100 g full-fat (whipping) cream

Method – Cake

*I made my own butter first and used the butter and buttermilk for the cake*

  1. Preheat oven to 150 degrees.
  2. Grease and line a deep 23cm round cake tin.
  3. Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
  4. Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
  5. Turn speed down to 3 and with blades running add the eggs and mix for 1min.
  6. Pour mixture into prepared tin.
  7. Bake for 1 hour and 30 mins. Insert a skewer into centre of cake to test if it is cooked through. It should only have a little bit of cake sticking to the skewer, if any.
  8. When done, remove from oven, cover with a clean tea towel and allow to cool in tin.
  9. Once cake has cooled, remove from tin. The surface of the cake will probably have a crunchy crust, you may wish to trim this off. You can turn the cake upside down to allow a flat surface for icing.

Method – Ganache

  1. Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl.
  2. Add cream and melt 2-3min/50degrees/speed 3. Ganache will thicken as it cools.
  3. Cover cake and allow to set before serving.

Enjoy your delicious mud cake!

Fluffy lemon almond cake

Yes… I did mention fluffy and almond cake in the same sentence. (Or maybe it’s just me)… but gluten free cakes made with almond meal can be quite dense.

Props to Me and My Thermie for the wonderful cake recipe. The butterfly attachment helps make the batter all nice and fluffy.

Mill speed 9 / 10 seconds, then set aside:

  • 120g (240g) almonds

Place the butterfly in the Thermomix bowl and whip 4 Min / Speed 4 / MC off:

  • 40g (80g) rapadura or coconut sugar
  • (4) large eggs

Add and blend 1 Min / Speed 4:

  • (8) tbs butter OR 35g (70g) oil – I used Rapeseed

Add and mix 1 Min / Speed 4:

  • 120g (240g) almond flour from earlier
  • ½ (1) tsp salt

Scrape down sides of the bowl.

Add and blend 30 Sec / Speed 4:

  • 60g (120g) full fat coconut milk OR your preferred milk, if not paleo or dairy free

Add and mix 10 Sec / Speed 4:

  • 1 (2) tsp baking powder
  • Zest of a lemon

Scrape down the sides of the bowl and repeat the blend.

Bake for 35-40 Min / 200°C or 180deg fan forced, until a toothpick inserted into the centre of the cake comes out clean.

Lemon cream cheese frosting

This is the same frosting used on Louise Fulton-Keats’ Carrot Cupcakes. (Try these too! They’re SO good!)


  • 150g cream cheese
  • 40g icing sugar
  • 3 teaspoons freshly squeezed lemon juice


  1. To make icing, place cream cheese, sugar and lemon juice into mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and blend a further 10 sec/speed 4 or until mixture is smooth.
  2. Spread icing over cooled cupcakes to serve.


Rainbow alphabet block cake

IMG_7762-2My son turned one the other day (eeeek! How time flies). I couldn’t wait to make his first birthday cake with my Thermomix! It was just a small family affair so no party theme, but I still wanted to make something cute… he loves playing with his wooden blocks so decided on an alphabet block cake.

I’m no cake decorator. Actually, this was my first cake decorating project. When it came down to the wire, I was wondering how on earth was I going to pull this off?! Stay positive – you got this, I told myself.

So I made the fondant first. Marshmallow fondant. I hunted for vegan, white marshmallows. No joy. I then hunted for plain white marshmallows. No joy. So in the end I had to buy the Pascalls mixed pink and white mallows.

Marshmallow fondant

I used Tenina’s recipe:


500g marshmallows (not homemade, sorry folks!)

2 tbp water

500g icing sugar plus some extra

Vanilla or other flavoured essence to taste

2-3 tbsp cornflour


Place marshmallows and water into Thermomix bowl and cook for 6 min/70º/speed 2.

Add icing sugar, vanilla and cornflour and mix for 10 sec/speed 6.

Knead for 2 min/Interval.

I made the fondant a couple days before and kept it in a container on the bench. I chose to use a marshmallow fondant because I don’t really like the taste of ordinary fondant.

Rainbow cake

I used ThermoVixen’s recipe:



130G Butter (Room temp)

80g Extra Virgin Olive Oil

250g Caster Sugar (You can use raw sugar and break it down to caster sugar as step 1.)

1tsp Vanilla Bean Paste

2 Whole Eggs

3 Egg Yolks

250g Self Raising Flour (I used cake flour)

130g Butter Milk

1/2 tsp Baking Powder


  1. Add the Butterfly to the TM bowl. Add butter, sugar, olive oil and vanilla paste to the bowl. Begin mixing on speed 4 until the mixture becomes a light, fluffy consistency.
  2. When you are happy with the look of the batter (usually between 1 minute and 1.5 minutes) reduce speed to speed 3. Whilst still mixing add the eggs through the hole. Add each egg separately give it about 15 seconds each time to thoroughly mix. Add each of the Yolks the same way. This should take about 3 minutes for the whole process. (step 1 and 2)
  3. Stop the mix and scrape edges. If you are happy that it is all combined add HALF of the flour, baking powder and butter milk to the bowl. Mix on speed 3 for 30 Seconds.
  4. Again scrape the edges of the bowl and add the remaining flour, baking powder and butter milk. Mix on speed 3 for 30 seconds. You can give it a further 10 seconds on speed 4 to ensure it is all mixed through thoroughly.

From here, I split the mix between two bowls. I then stirred in some colour: Hopper’s Natural Colours (bought from Loose Produce in Como). The colours are derived from fruit, veggies and plants. You can find Queens branded “natural” food colourings in Coles/Woolworths, but if you read the label, some of the colours contain cochineal extract. This just grosses me out as it’s actually crushed insects.

I did have a go at making my own dye but I ran out of colours! (I juiced some beetroot in the Thermie which was fantastic and did the same with spinach and carrot, but the carrot went a bit brown after a while so wasn’t sure if it would work too well).

5. Mix some colour into your batters and then pour into square baking tins.

6. Bake for 20 – 25 minutes at 180 degrees. You will need to test the cake and make sure that the skewer comes out clean. It should move away from the edges slightly.

Repeat twice to get your 6 layers.

I wrapped each layer in cling wrap and put them in the freezer.

Buttercream icing

I followed the buttercream icing recipe found in the Everyday Cookbook (EDC). This was used to prevent the filling from seeping out and to cover each side of the block. I used about 4 batches.


I alternated the layers with strawberry jam and whipped cream.

Strawberry jam

I used Quirky Cooking’s 8-minute jam recipe (but used raw sugar instead of rapadura as hubby didn’t like the rapadura version)

1.  Before you begin, place a saucer into the freezer for testing the jam on.  Wash out your jam jars thoroughly with warm soapy water and rinse well.  Set aside.

2.  Place fruit in Thermomix bowl and chop roughly on speed 4 for 3-5 seconds, depending how chunky you want it:
– 500g strawberries (or other fruit)

3.  Add and cook 8 minutes, 100 degrees, reverse, speed 2:
– 150g Rapadura (or other sweetener)
– 1 level teaspoon agar-agar powder
(If you prefer your jam smooth and un-chunky, cook without the reverse, and puree on speed 8 when you’re done.)

4.  Test if the jam is set by placing 1/2 tsp of jam onto the cold saucer.  When it is cool, push it with your finger.  If the jam wrinkles, it’s ready.  If not, add a pinch more agar-agar, cook for another 2 minutes, then re-test.

5.  When jam is set, pour into 2 hot rinsed jars with twist-off lids and close immediately.  Turn jars upside down for 10 minutes.  Your jam will keep in the fridge for up to one month.

Assembling the cake

1. Divide the fondant by the number of colours you’ll be using for the letters. You’ll need to heat each ball of fondant for about 25-20 seconds in the microwave  just to soften it first. Knead in your colour and then roll each ball with a rolling pin (2-3mm thick). I oiled the pin with some coconut oil to prevent the fondant from sticking. (My wonderful husband helped me with the fondant and assembly – team effort!)

2. Grab your cake layers from the freezer and stack them up so you can determine how long your strips need to be for each edge of the block face. Cut them using a sharp knife (about 2cm wide).

3. Figure out what letters you’d like to use and cut those out too. We used C-A-L-E-B to spell out our boy’s name.

4. Next, fill a piping bag with buttercream icing and pipe around the edge of the first cake layer. It need not be too thick, just enough to hold the filling in. Spread strawberry jam on the rest of the cake layer.

5. Pop the next cake layer on top of your base layer and repeat the buttercream piping. This time, spread whipped cream on the layer. (Follow recipe in EDC – I didn’t add any sweetener as the cake is sweet enough). Alternate between jam and cream until you’ve done all layers (except the top layer of course as this will have buttercream only).

6. Using an icing spatula, spread buttercream onto each side of the block. Try to get it as smooth as possible.

7. Position the fondant strips around each side of the block. Cut each end at a 45 degree angle, ensuring the edges that meet sit snug.

8. Lastly, position the letters on each side of the block.

And then you’re done!