Breville Die-Cast Hemisphere 800BLXL /B, Instruction Booklet

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31
PAGE HEADER..... RECIPES
QUICK COFFEECAKE WITH
CINNAMON SUGAR
Serves 8
INGREDIENTS
2 eggs
M cup/160ml milk
1 teaspoon/5ml vanilla extract
4.5oz /125g butter, melted
1 cup/250ml sugar sugar
2 cups/500ml self rising flour
Cinnamon topping
1 oz/20g butter, melted
1 ½ tablespoon/20ml sugar
1 ½ teaspoons/7.5ml ground cinnamon
METHOD
1. Preheat oven to 350°F/180°C. Grease
and line an 8-inch/20cm cake pan with
parchment paper.
2. Combine ingredients in the order listed
into the blender jug. Place lid on jug.
3. BLEND until mixture is just combined.
Scrape down any excess flour if needed.
4. Pour mixture into prepared pan
and bake in oven for 50-60 minutes
or until a wooden toothpick inserted
comes out clean.
5. Allow to cool for 5 minutes then remove
from pan and place on cooling rack.
Brush with melted butter and sprinkle
with cinnamon topping. Allow to cool
before serving.
BAKED LEMON CHEESECAKE
Serves 8-10
INGREDIENTS
1 lb/250g graham crakers
4.5 oz/125g unsalted butter, melted
1
L cups/300ml sour cream
1 cup/250ml sugar
1 teaspoon/5ml vanilla extract
2 tablespoons/30ml lemon zest
4 eggs
Three 8oz packages/750g cream cheese, at
room temperature, cut into cubes
METHOD
1. Preheat oven to 325°F/160°C. Grease
and line the bottom of a 9-inch/23cm
springform pan with non-stick
parchment paper. Place graham crackers
into blender jug. Place lid on blender jug.
2. Select ICE/AUTO PULSE setting and
blend until cookies are finely crushed.
Place into a bowl, add melted butter and
mix well. Press cookie crumb mixture
on the bottom and 2 inches/5cm up the
sides of a greased and lined springform
pan. Refrigerate for 10 minutes.
3. Meanwhile place sour cream, sugar,
vanilla and lemon zest, eggs into the
blender jug, place lid on blender jug
and select BLEND until just combined.
Turn blender off and add half of the
cream cheese; blend on high for
30 seconds. Turn blender off and add
remaining cream cheese; BLEND
30 seconds or until mixture is smooth.
Do not over mix.
4. Pour the cream cheese mixture into
the springform pan. Place the pan on
a baking tray and bake for 1 ¼ -1 ½
hours or until there is a dime size circle
in the middle (just set). Turn oven off.
Leave the cheesecake in oven, with the
door open, for 2 hours or until cooled
completely (this will prevent cheesecake
from cracking). Refrigerate until
well chilled.
800BLXL_IB_B13_FA.indd 31 8/04/13 10:10 AM