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thermomix classic cheesecake

Classic Cheesecake

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This classic cheesecake is one of the fluffiest cheesecakes out there. Super easy to prepare using the Thermomix and lasts for a long time. Well, let's see about that, shall we? Cheesecake has always been one of my great loves and this one is a proper German cheesecake that my grandma used to make for me all the time. 

It's a proper classic cheesecake and combines so many great ingredients to make a fluffy and not at all dense cheesecake. I would argue the consistency is much better than any other cheesecake out there and because I use quark, the cheesecake turns out so amazing. 

You can get quark which is a 0% fat soft cheese from most larger supermarkets in the UK, the US and Australia and usually you can find it close to the cream cheese, cottage cheese or mascarpone or ricotta cheese. If you cannot source quark you can use a mixture of cream cheese and sour cream to make a similar texture. 

The cream cheese makes it slightly denser and the sour cream will create a slightly drier cheesecake so it is really amazing to try with quark. You will be totally transformed. 

You can also make this classic cheesecake with some raspberries or fresh fruit inside or add a little chocolate mixture by dividing it up and creating a swirl. Lots of possibilities for this gorgeously simple recipe.


Basic Shortcrust Pastry

  • 250 g plain flour
  • 165 g ice cold unsalted butter, in small chunks
  • 85 g caster sugar

Thermomix Classic Cheesecake

  • 180 g caster sugar
  • 3 eggs separated
  • 1 tsp cream of tartar
  • 25 g cornflour
  • 80 g plain flour
  • 1 tsp vanilla extract
  • 80 g whole milk
  • 500 g quark
  • 1 lemon juice and zest
  • 200 g double cream or thickened cream


  1. To make the shortcrust pastry, place the plain flour, butter and sugar in the mixing bowl. Combine 20 Sec./ Speed 6. Form the pastry into a disc and wrap in cling film. Chill for 30 minutes.

  2. Preheat the oven to 180C / 160C Fan / Gas Mark 4.
  3. Remove the pastry disc from the fridge and place on a floured surface. Roll out to fit a 20cm round springform cake tin. Line the cake tin with the pastry, making sure to create a border on the sides and prick with a fork. Place a sheet of greaseproof paper on top of the base and fill with baking beans. Blind bake for 15 minutes.

  4. Meanwhile, clean the mixing bowl until completely fat free.
  5. Insert the butterfly whisk attachment. Place the egg whites in the mixing bowl followed by the cream of tartar. Mix 3 Min. / 37C / Speed 3.5. Whisk again 2 Min. / 37C / Speed 3.5 while adding 100g of the sugar through the lid very carefully in small teaspoon quantities. Once beaten, remove and place in a separate bowl.
  6. Remove the whisk attachment. Place the remaining sugar, egg yolks, cornflour, plain flour, vanilla extract, whole milk, quark, lemon zest and juice and double cream in the mixing bowl. Combine 30 Sec. / Speed 3. The mixture may not be 100% incorporated but don't worry, you will finish it off now.
  7. Transfer the mixture into a larger bowl and carefully fold 1/2 the beaten egg whites under. Then add the remaining egg whites and fold until just incorporated.
  8. Remove the pastry case from the oven and remove the baking beans and greaseproof paper. Pour the cheesecake mixture into the cake tin and bake for 1 hour. Once baked, leave in the oven, do not open the door and turn off the oven. After 1 hour, open the oven door and leave to cool until, completely cold. Then, remove from the tin and refrigerate and enjoy!
Nutrition Facts
Classic Cheesecake
Amount Per Serving
Calories 4052 Calories from Fat 837
% Daily Value*
Fat 93g143%
Saturated Fat 52g325%
Cholesterol 773mg258%
Sodium 517mg22%
Potassium 1434mg41%
Carbohydrates 582g194%
Fiber 11g46%
Sugar 288g320%
Protein 126g252%
Vitamin A 3785IU76%
Vitamin C 58.4mg71%
Calcium 372mg37%
Iron 18.3mg102%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Elizabeth on September 11, 2017 at 8:40 pm

    Whst is quark?

    • Weehooey A Weehooey A on September 12, 2017 at 6:59 am

      Its a soft cheese that is 0% fat in this case and has a very tasty and creamy texture, much lighter than cream cheese.

  2. Simone Weldon on September 15, 2017 at 3:00 pm

    What is corn flour? Is it Corn meal or is it corn starch ? Or is it literally corn ground into flour. Or can I substitute it with any of these ?

  3. Beverly on December 5, 2017 at 4:09 am

    Hi! I’m dying to try to bake this recipe, but I have searched high and low and could not find quark in my country. What can I replace it with? I have searched on google, and it said ricotta cheese and sour cream could be my best bet, but there’s a possibility I still would net get the right consistency. Any advice?

    • Weehooey A Weehooey A on January 11, 2018 at 10:31 am

      Hi Beverly, you could use ricotta and mascarpone or cream cheese or a mixture of all of them. x

  4. Petra on April 22, 2019 at 2:51 pm

    Hi Sophia, I love your Blog. I just ate this cheesecake yesterday, my cousin made it for Easter. After mixing almost 10 years in the TM31, I have decided to finally upgrade to the new TM6, and are anxiously waiting for it to arrive. I love this recipe for this easy cheesecake.
    Thanks for all the deliciousness.

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