Thermomix savoury cheesecake

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This Thermomix savoury cheesecake is the ultimate dinner for the whole family. Serve it with a nice side salad for the perfect meal at home. If you are craving something very delicious for dinner that is super easy to prepare, this Thermomix savoury cheesecake is the perfect choice. You can prepare it ahead and freeze it. Great dish for leftovers as well. It contains lovely smoked mackerel but you can also make it a vegetarian option by leaving it out. Other smoked fish, such as salmon or trout go really well with this dish as well. I am also very happy to announce the winner of the competition. Thank you everyone for joining and congratulations to Sze Yee, you and her friend Cynthia Lim on wining a great giveaway. Please fill in the ask Sophia form to contact me so that I can arrange for your giveaways to be posted to you. Have you ever had savoury cheesecake? Leave me a comment.


  • 225 g plain flour
  • 1 tsp salt
  • 60 g butter
  • 1 egg yolk
  • 20-50 g water
  • 1 leek
  • 3 spring onions
  • 50 g butter
  • 4 eggs
  • 250 g double cream
  • 125 g milk
  • 200 g cream cheese
  • 10 g dijon mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 300 g smoked mackerel fillets
  • 20 g flat leaf parsley
  • 10 g chives chopped


  1. For the pastry place the flour, salt, butter and egg yolk in the mixing bowl. Mix 20 Sec / Speed 6. While mixing, add the water in a thin stream until the mixture resembles a dough. You may not need all the water.
  2. If you don’t have a Thermomix, place the dry ingredients in a bowl. Mix with the butter until it resembled breadcrumbs. Then add the water and knead until you have a smooth dough.
  3. Remove from the bowl and form into a ball. Wrap in clingfilm and chill for 30 minutes.
  4. To make the filling, add the parsley to the mixing bowl. Chop 3 Sec / Speed 8. Remove and fill in a separate bowl until later.
  5. If you don't have a Thermomix, chop the parsley finely and place in a separate bowl until later.
  6. Put the leek and spring onions in the mixing bowl. Blitz 4 Sec / Speed 5. Scrape done, add the butter and fry 10 Min / 120°C / Speed 1. Leave to cool for 10 minutes, then add the eggs, double cream, milk, cream cheese, dijon mustard, salt, black pepper, parsley and chives and mix 20 Sec / Speed 3.
  7. If you don't have a Thermomix, chop the leek and spring onions and place in a frying pan with the butter. Fry for 10 minutes on medium heat. Transfer into a large mixing bowl and leave to cool for 10 minutes. Then add the eggs, double cream, milk, cream cheese, dijon mustard, salt, black pepper, parsley and chives and mix, using an electric mixer, until combined.
  8. Preheat the oven to 180°C.
  9. Roll out the pastry into a large circle that is 8cm larger than a 20cm round springform cake tin. Line the cake tin with the pastry and prick the base with a fork. The edges can overlap to create a rustic look. Add some greaseproof paper on top of the base and fill with ceramic baking beans. Bake in the oven for 15 minutes. Then remove the baking beans and bake for a further 5 minutes.
  10. Fill the cake with the filling and crumble the mackerel on top. Bake in the oven for 40-45 minutes until golden brown and the filling is set. Setting is reached when you wiggle the cake slightly and there is not wobble. Remove from the oven and place on a wire cooling rack. Slice up when slightly cooled and enjoy!

rate and comment


  1. Helen on July 14, 2016 at 5:47 am

    Cooked exactly the same and still not set, cooked another 30mins and still not. I don’t understand?

    • admin admin on July 14, 2016 at 5:48 am

      Hi Helen, can I ask what kind of cream you used?

  2. Sue Willan on May 15, 2017 at 5:10 am

    I would like to try this, what sort of cream is recommended?

    • admin admin on May 17, 2017 at 10:19 am

      It would be double cream in the UK or thickened cream in Australia xx

  3. Mischi Sigrist on September 2, 2017 at 12:00 am

    I love this recipe but I also have to cook it for an extra 45mins to get it to set. I am using double cream and just leaving out the mackerel as I’m a vegetarian. I’m using a 20cm springform pan. Should I try a bigger pan?

    • admin admin on September 12, 2017 at 7:04 am

      I would go for a slightly bigger tin in that case 🙂 x

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