I've made these heaps of times and never add more flour. The mixture is quite sticky though, especially in hot weather! Even the dough is yummy! I'd love to know how you go...

Thank you lovely ladies. I used the butterfly for 3 minutes, scraping down every minute. The cake looks good but the proof will be in the eating. If it works well, I'll post the recipe! Watch this space!

Wowzers! They all look awesome and I'm loving all the muffin cups!

Thanks Judy and Cookie for your top tips! It was amazing! I think I'm addicted now! We had a two course Quirky dinner and it was all delish! Jo's a genius!

They look awesome Judy. Thanks for reminding me to make some. I have been knee deep (slight exaggeration) in Almond Addiction and gingerbread. However, Christmas isn't Christmas without Chocolate Shortbread Stars! 

Mum's Best Baked Cheesecake
Number of People: 8

This is one of our all time favourite family recipes! This is my mum’s best ever cheesecake recipe which was given to her by our old neighbour, Mary. We were neighbours when I was a little lass, and my mum has been raving about this recipe since way back when. This is simple, scrumptious, freezer friendly and impossible to stuff up. Oh, and it’s also impossible to resist!

Ingredients:
170g plain biscuits (I like to use Granita)
50g butter
100g raw sugar
2 eggs
400g cream cheese
200g pure (single) cream
1/2 teaspoon vanilla essence
 
FOR THE TOPPING
 
200g sour cream
2 teaspoons caster sugar

Preparation:
1. Lightly grease a 20cm springform tin.

2. Melt butter for 1 minute at 80C on speed 3. Check butter is completely melted. Add biscuits to   and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds. Tip the mixture into the springform tin.  Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.

3. Preheat oven to 170C / 150C fan-forced.

4.Wash and dry bowl. Mill sugar for 10 seconds   on speed 9. Add cream cheese, cream, vanilla and eggs and mix for 30 seconds   on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds. Pour cream cheese mixture over base.

5. Place springform tin on a baking tray, place in oven and check after 30 minutes. The cheesecake is ready when it looks set in the center with a slight wobble. It needs about 35 minutes in my oven, but needs even longer in my mum’s so it depends on the oven.
 
6. Allow the cheesecake to cool in the oven for about 10 minutes. Mix the sour cream and sugar together and spread over the cheesecake. Return to the oven for another 5 minutes.

7.Allow the cheesecake to cool in the oven with the oven door slightly ajar. When the cheesecake is completely cool, put it in the fridge overnight.
 
Preparation Time: 5 minutes   Cooking Time: 30-40 minutes + cooling

Tips/Hints:

For best results, make sure that all the dairy ingredients (cream, sour cream and cream cheese) are at room temperature. More great photos on the blog http://www.theannoyedthyroid.com/2013/12/10/thermomix-best-baked-cheesecake/

I'm Sam and I'm number 49. Thanks heaps