Thermomix Mexican Cheesecake Bars Recipe

October 9, 2017October 9, 2017

Ingredients

2 sheets of puff pastry

500g cream cheese, at room temperature

280g caster sugar

70g sour cream, at room temperature

2 teaspoons of vanilla extract

1 egg

1 tablespoon cinnamon

1/4 cup caster sugar, extra

80g butter, melted

 

Method

1. Preheat your oven to 180ºC. Spray a baking dish with cooking spray. Lay one of the puff pastry sheets onto the tray {cut to fit}. Poke holes in the puff pastry with a fork. Bake for 15 minutes.
2. Prepare the cheesecake mix in a Thermomix {or bowl with a mixer}. Place the cream cheese and sugar in the bowl, and mix on Speed 5/30 seconds. Scrape down sides of bowl and mix Speed 5/5 seconds.
3. Add the egg, sour cream and vanilla and mix on Speed 5/10 seconds.
4. Once the pastry base is cooked, let it sit to cool for 5 minutes {if it’s puffy, it will deflate}. Spread the cheesecake mix onto the base, and then top with the second puff pastry sheet.
5. Combine the remaining sugar and cinnamon. Brush the top with the melted butter, and then sprinkle with the cinnamon sugar. Bake for 25 minutes. Let cool for half an hour, and then place in the fridge for a couple of hours. Once cooled completely and set, cut into squares. Enjoy.