Breville BBL800 User Manual download pdf (Page 31)

31

DRINKS

BAKED LEMON CHEESECAKE

Serves 8-10

INGREDIENTS

250g packet plain sweet biscuits

125g unsalted butter, melted

300ml carton sour cream

1 cup caster sugar

½ teaspoon vanilla extract

1 tablespoon ﬁnely grated lemon rind

4 eggs

750g cream cheese, at room temperature, cut

into cubes

METHOD

1. Preheat oven to 160°C no fan. Line the

base of a 23cm springform pan with

non-stick baking paper. Place biscuits

into blender jug. Place lid on jug.

2. Select ICE CRUSH or PULSE setting

and blend until biscuits are ﬁnely

crushed. Place into a bowl, add melted

butter and mix well. Press biscuits

mixture into the base and sides of a

greased and lined. Use a straight-sided

glass to spread and press the biscuit

mixture ﬁrmly over the base and side of

pan, leaving 1cm at the top of the pan.

Refrigerate 10 minutes.

3. Meanwhile place sour cream, sugar,

vanilla and lemon rind, eggs into the

blender jug and blend with lid on, on

speed BLEND until just combined. Turn

blender off and add half of the cream

cheese; replace lid and blend on speed

BLEND for 30 seconds. Turn blender

off and add remaining cream cheese,

replace lid; and blend for a further 30

seconds or until mixture is smooth. Do

not overmix.

4. Pour the cream cheese mixture into the

base. Place the pan on a baking tray and

bake for 1 ¼ -1 ½ hours or until just set

in the centre. Turn oven off. Leave the

cheesecake in oven, with the door ajar,

for 2 hours or until cooled completely

(this will prevent cheesecake from

cracking). Refrigerate until well chilled.

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