Breville pro kitchen User Manual download pdf (Page 56)

56

RECIPES

BAKED RASPBERRY CHEESECAKE

Serves 8-10

INGREDIENTS

250g packet plain sweet biscuits

125g unsalted butter, melted

300ml carton sour cream

1 cup (220g) caster sugar

1 tablespoon ﬁnely grated lemon rind

4 eggs

750g cream cheese, at room temperature, cut

into cubes

200g fresh or frozen raspberries

METHOD

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

base of a 23cm (base measurement)

springform pan with non-stick baking

paper.

2. Place Quad blade into processor bowl;

add biscuits. Place lid on bowl. Process

until biscuits are ﬁnely crushed. Place

crumbs into a bowl, add melted butter

and mix well. Use a straight-sided glass

to spread and press the biscuit mixture

ﬁrmly over the base and sides of pan,

leaving 1cm at the top of the pan.

Refrigerate 10 minutes.

3. Meanwhile clean bowl and insert Quad

blade; sour cream, sugar, rind and eggs

into the processor bowl. Place lid on

bowl. Process until smooth. Add cream

cheese and process until smooth.

Do not overmix.

4. Pour the cream cheese mixture into

the base. Sprinkle raspberries over the

top. 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.

TIP

If using frozen raspberries, thaw on

paper towelling ﬁrst

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