Breville BBL800, Инструкция пользователя

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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.