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Lemon Cheesecake
Serves 6
For this recipe, you will need an 18cm springform baking tin, the base lined with baking
parchment.
Pressure cook time 25 minutes
To serve, 4 tbsp lemon curd, lemon thyme leaves, dusting of icing sugar.
1. Prepare a strip of foil roughly 45cm in length, fold this twice lengthways, this will make a sling which will
enable you to easily remove the hot cheesecake tin from the Rapid Multi-Cooker XL.
2. In a suitable bowl, combine the melted butter and biscuit crumbs mix well together.
3. Press crumbs evenly and firmly into the base of the baking tin, refrigerate whilst you prepare the filling.
4. Into a large mixing bowl, place the soft cheese and sugar and whisk together until smooth. Add the sour
cream, lemon zest and juice, mixing well.
5. Break the 2 eggs into a mug and beat well with a fork.
6. Gently mix the eggs into the filling until just combined, do not overmix.
7. Pour the filling onto the cheesecake base.
8. Add approx. 250ml of water to the inner bowl.
9. Fit the trivet into the bowl and lay the foil strip across the trivet and up the sides of the bowl. Ensure the foil
strip is clear of the lid fastening.
10. Carefully place the cheesecake onto the trivet, fasten the lid and seal. Select the DESSERT function and
set the time for 25 minutes.
11. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Carefully release any pressure left inside before opening.
12. Remove the baked cheesecake carefully from the unit using the foil sling to lift out the tin.
13. Place onto a wire rack to cool.
14. When completely cool, remove from the tin, peel the parchment from the base and refrigerate 2-3 hours.
15. Before serving, spoon 3-4 tbsp lemon curd into a small bowl and mix well to soften.
16. Swirl over the cheesecake, add a scattering of lemon thyme and a dust of icing sugar.
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30g butter, melted
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225g shortbread biscuits, crushed to crumbs
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500g full fat soft cheese
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100g castor sugar
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60ml sour cream
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1 lemon, zest and juice
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2 large eggs
Chicken Stock
For 8 portions
Cooking time: 1 hour
1. Place all ingredients inside Cooking Pot. Secure the lid. Press SOUP, set pressure to HIGH, and adjust
time to 1 hour. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
2. Once cooking is complete, and the pressure has released, set aside to cool. Strain stock. Place stock in
storage containers and freeze for up to 3 months.
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2 lbs chicken carcass
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6 cups water
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5 black peppercorns
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5 parsley stems
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3 celery stalks, roughly chopped
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1 leek, roughly chopped
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1 bay leaf
Beef Stock
For 6 cups
Cooking time: 1 hour and 10 minutes
1. Press BROWN/SEAR, set temperature to HIGH, and then press START/STOP. Add oil and preheat for 2
minutes. Add half of the beef bones and brown for 3-4 minutes. Remove from Cooking Pot and repeat with
the remaining bones.
2. Add carrots, celery and onions. Sauté for 4-5 minutes or until tender. Add remaining ingredients. Secure
the lid.
3. Press START/STOP. Press SOUP, set pressure to HIGH, and set time to 1 hour. Make sure the Steam
Release Valve is in the “Seal” (closed) position. Press START/STOP.
4. Once cooking is complete, and the pressure has released, set aside to cool. Strain stock. Place stock in
portion sized containers and freeze for up to 3 months.
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2 tbsp vegetable oil
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4 lbs beef bones
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2 carrots, roughly chopped
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2 celery stalks, roughly chopped
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2 onions, roughly chopped
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5 black peppercorns
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5 parsley stems
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1 bay leaf
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8 cups water
Creamy Avocado Soup
1. Press SAUTE, set temperature to HIGH, and then press START/STOP. Allow Multi-Cooker to preheat. Add
oil to the Cooking Pot; add onion, garlic and cumin. Sauté, stirring, for 5 minutes or until onion starts to
soften.
2. Add cream of chicken condensed soup. Whisk in chicken broth. Press START/STOP. Press SAUTE, set
temperature to LOW, then press START/STOP. Bring to simmer for 10 minutes.
3. Once cooking has completed, allow to cool. Stir in avocados. Purée with immersion blender until smooth.
Stir the lime juice and cilantro in. Combine sour cream and whipping cream; drizzle evenly over soup.
Reheat before serving.
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 can (10 oz) cream of chicken condensed soup
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4 cups chicken broth
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2 ripe avocados, mashed
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¼ cup lime juice
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2 tbsp chopped fresh cilantro
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¼ cup sour cream
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2 tbsp 35% whipping cream
CKSTPCEC8801_19SERB1 (LA) Recipe Book.indd 22-23
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