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thermomix varoma meringue cheesecake

Steamed Meringue Cheesecake

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: -6 Serves

This is the easiest steamed meringue cheesecake you can prepare for the whole family and uses the Thermomix Varoma. Super moist and delicious and easy to follow recipe. 

I just love using my Varoma to make cake. This meringue cheesecake is one of my newest creations. It is super moist and fluffy and so full of flavour, simply amazing. The filling is made with a mixture of mascarpone and cream cheese but you can also use quark instead if it is readily available. I have also sometimes been making this cheesecake with 1 Tbsp vanilla custard powder instead of corn flour which tastes brilliant but it is not necessary. It will give you a slightly different texture though. The meringue is also an optional but I liked the combination of the nice and juicy cheesecake with the creamy meringue topping.


Thermomix Varoma Meringue Cheesecake

  • 2 eggs
  • 150 g caster sugar
  • 30 g fine semolina
  • 300 g cream cheese
  • 200 g mascarpone
  • 1 vanilla pod seeds scraped (keep the scraped out pod to make vanilla sugar)
  • 20 g corn flour
  • 1 lemon zest and juice
  • 150 g fresh blueberries or frozen, thawed before using
  • 100 g fresh raspberries  or frozen, thawed before using
  • 900 g water

Meringue topping

  • 3 egg whites
  • 1 tsp cream of tartar
  • 200 g caster sugar
  • 1 Tbsp corn flour
  • 30 g flaked almonds optional


  1. Place the eggs, caster sugar, semolina, cream cheese, mascarpone, scraped out seeds of the vanilla pod, corn flour and lemon juice and zest in the mixing bowl. Mix 20 Sec. / Speed 5.
  2. Line the base of the Varoma upper tray and pour the mixture into the dish. Decorate with the fresh blueberries and raspberries by scattering it all over the filling. Fill the mixing bowl with the water and put the Varoma in place. Steam 40 Min. / Varoma / Speed 1.

  3. Carefully remove the lid away from you, making sure the steam escapes away from you because it is super hot. It is best to use oven gloves for that. Place the Varoma tray on the lid and leave to cool. The lid will catch any of the juices.
  4. Clean the mixing bowl.
  5. To make the meringue insert the butterfly whisk attachment. Place the egg whites and cream of tartar in the mixing bowl. Whisk 3 Min. / 37°C /  Speed 3.5.
  6. Whisk again 3 Min. / 37°C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the caster sugar through the lid.
  7. Add the cornflour and whisk 1 Min. / Speed 3. Fit a piping bag with an open star nozzle and fill with the meringue.
  8. Remove the cooled cake from the Varoma tray and transfer onto a serving plate. Pipe over the cooled cheesecake and, using a blow torch, brown the meringue slightly. Sprinkle over the flaked almonds and serve chilled. Enjoy!

Recipe Notes

Check out my Thermomix meringue video below

Nutrition Facts
Steamed Meringue Cheesecake
Amount Per Serving
Calories 4035 Calories from Fat 1962
% Daily Value*
Fat 218g335%
Saturated Fat 117g731%
Cholesterol 857mg286%
Sodium 1408mg61%
Potassium 1859mg53%
Carbohydrates 467g156%
Fiber 17g71%
Sugar 376g418%
Protein 66g132%
Vitamin A 7385IU148%
Vitamin C 98mg119%
Calcium 783mg78%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Anita on July 9, 2017 at 8:49 am

    Looks delicious! Can semolina be replaced by something? Thanks 🙂

    • Weehooey A Weehooey A on July 9, 2017 at 9:29 am

      Of course you can replace it with some polenta or some plain flour or some gluten free flour or leave it out altogether 🙂 x

      • Anita on July 9, 2017 at 5:38 pm

        Thanks, Sophia!

  2. Esther on July 9, 2017 at 11:54 am

    So …, you pour the mixture directly onto the grease proof liner?? Does the cake come out an oval shape?? Does it come off the paper easily once it’s cooked? Looks delicious – must try it!

    • Weehooey A Weehooey A on July 9, 2017 at 1:05 pm

      Yes you do 🙂 you line the upper tray with the greaseproof paper and then pour it straight on top 🙂 xx

    • Weehooey A Weehooey A on July 9, 2017 at 1:05 pm

      Peels off super easy once cooked but leave it to set and cool first xx

  3. Heidi on August 24, 2017 at 4:12 am

    Hi Sophia.
    My goods have arrived safely so thanks for that. Just a question about this receipe.
    I’ve just bought the heart tins, do I need to line it up with grease proof paper before baking?

    • Weehooey A Weehooey A on August 30, 2017 at 1:15 am

      Hi Heidi, glad they arrived safe and sound! You can line the tins with grease proof paper to be on the safe side, but I often don’t bother as I’ve never had a problem with anything sticking in them 🙂 x

  4. Simone on April 6, 2019 at 2:59 pm

    Hi Sophia,
    The cake looks delicious. I don’t have the reusable varoma paper, can I use something else? And also the serving size for the cake – is that the entire cake? The calories per slice would otherwise be a lot.

  5. Siglinde on August 28, 2019 at 7:59 pm

    Looks yummy! Could I use a cake tin in the varoma? It’ll probably take longer to steam/cook since the cake will be higher…
    Thx 😉

    • Sophia H Sophia H on February 11, 2020 at 11:15 am

      Yes you could for sure.

  6. Merryll on April 23, 2020 at 12:04 pm

    4035 calories per serving – is this correct ?

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