Baked Raspberry
Cheesecake
Prep 15 m chilling / Cook 1
½
hours
Serves 8–10
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
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 1¼ –1½ 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.
TIPS
If using frozen raspberries, thaw on paper towelling
first.
Choc chip, pecan &
oat cookies
Prep 15 minutes / Cook 12 minutes
Makes 28
125g butter, softened, chopped
½ cup (110g) caster sugar
½ cup (110g) firmly packed brown sugar
1 egg
2 teaspoons vanilla extract
1
L
cups (200g) self-raising flour
½ teaspoon salt
1 cup (190g) dark choc chips
½ cup (70g) pecan halves, chopped
¼ cup (25g) rolled oats
1.
Preheat oven to 180°C no fan (160°C fan-forced).
Line 3 large baking trays with non-stick
baking paper.
2.
Assemble food processor with spindle and
Quad
®
blade. Place butter, brown sugar, caster
sugar, egg and vanilla into bowl and secure
lid. Process for 10 seconds or until mixture is
smooth and combined. Add flour and salt to food
processor bowl and secure lid. Pulse 8–10 times
or until just combined. Add choc chips, nuts and
oats and secure lid. Pulse 5 times or until just
combined.
3.
Place heaped tablespoons of mixture, 3–4cm
apart, on prepared trays. Bake for 10–12 minutes
or until golden. Set aside on trays for 5 minutes
to cool slightly. Use a spatula to transfer to a wire
rack to cool completely.
