The Divine Vanilla Cheesecake with a Raspberry Twist!

Let’s Whip It Up! (Thermomix Style)

First things first – let’s get that gelatin nice and soft. Pop those gelatin sheets into a bowl of cold water. As they’re soaking, crack open those eggs and do a little separation dance – whites in one corner, yolks in the other. Keep the whites aside for a jiffy. Now, pour those golden yolks, 3.5 oz (100 gr) of sugar, a splash of vanilla extract, and your liquid cream into the Thermomix bowl. Let it do its magic for 6 min at 194°F (90°C) on speed 3.

Now, drain those softened gelatin sheets and add them to the mix, blending for another minute on speed 3. Add in that luscious ricotta and give it a 20-sec whirl at speed 3. Pour this creamy concoction into a separate bowl and give your Thermomix a quick rinse.

Whipping time! Insert the whisk, pour in the egg whites, and let it froth up for 2-4 minutes on speed 3.5. Make sure you’re gradually increasing the speed in the first minute – we’re looking for peak performance here! Gently fold this into your earlier mix and pour it into your mold. Pop it into the fridge and let it chill for at least 3 hours.

But wait, there’s more deliciousness ahead! Dive right in to see the magic unfold!