E29
E30
LEMON CHEESECAKE
1 cup finely crushed animal crackers
or social tea biscuits
¼ cup finely chopped toasted
almonds
¾ cup +1 tbsp sugar
½ tsp ground cinnamon
2 ½ tbsp melted butter or margarine
2 pkg (8 oz, ea) cream cheese,
softened
1 tbsp all-purpose flour
2 tsp grated lemon zest
2 large eggs
1 cup sour cream
1 tsp vanilla extract
Dash salt
Lemon curd (recipe below)
Lightly butter bottom and sides of 7 ½ inch springform pan.
Place pan on 12-inch double layer square of heavy duty
aluminum foil. Press foil around outside of pan.
In medium bowl, combine cookie crumbs, almonds, 1 tbsp
sugar, cinnamon and melted butter; blend well. Press against
bottom and up 1-inch on sides of springform pan. Set aside.
In large bowl of electric mixer, combine cream cheese and
flour. Beat at low speed to blend. Add remaining ¾ cup
sugar and lemon zest and beat at medium speed until
mixture is creamy and smooth, about 3 minutes. Scrape
down bowl occasionally. Add eggs, one at a time and blend
well. Add sour cream, vanilla and salt. Blend well. Gently
pour into prepared crust.
Place ½-inch water at bottom of cooking pot of Multi-
Cooker. Place rack over water, short side down. Place spring
form pan on rack. Cover with 3 layers of paper towels being
sure they do not touch top of batter. Place lid on Multi-
Cooker. Press Power button. Select Bake. Temperature is at
175
o
C. Press Up button on time to cook for 2 hours. At end
of cooking time appliance will beep and turn off.
RECIPES
RECIPES
Allow cheesecake to stand for 1 ½ hours before removing
cover.
DO NOT OPEN MULTI-COOKER AT ANY TIME DURING
BAKING AND COOLING.
Remove cheesecake from appliance and cover spring form
pan with plastic wrap and refrigerate. Meanwhile, prepare
Lemon Curd (recipe below). Once cheesecake is cool,
spread lemon curd on top. Cover and refrigerate 6 hours or
overnight.
Just before serving, run a thin metal spatula around the
edges of the springform pan to release the crust. Remove
sides and place cheesecake on serving platter.
Makes 8 servings.
Note: If desired, omit lemon curd and serve cheesecake with
strawberries and whipped cream.
Lemon Curd. Heat 3 tbsp fresh lemon juice in medium
saucepan over medium heat (do not allow to boil) to
simmer.
Beat 1 large egg and 1 egg yolk in bowl with whisk until
smooth. Beat in sugar. Gradually add lemon juice, beating
mixture constantly. Return mixture to saucepan and cook,
stirring constantly with a wooden spoon until mixture is
thickened and registers 85
o
C. Remove from heat and stir
in 2 tbsp. cold butter until melted and mixture is smooth.
Stir in 1 tbsp heavy cream and ½ tsp vanilla extract. Pass
through fine sieve into a small bowl and place plastic wrap
directly on surface. Allow curd to cool.
CKCPSCMC6-033_13EFM1.indd 29-30
5/9/13 11:14 AM