Catler BL 8011 - Manual (Page 29)

R10
DESSERTS
Baked Lemon Cheesecake
Serves 8-10
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup caster sugar
½ teaspoon vanilla extract
1 tablespoon fi nely grated lemon rind
4 eggs
750g cream cheese, at room temperature, cut
into cubes
1. Preheat oven to 160°C no fan. Line the
base of a 23cm spring form 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 fi nely 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 fi rmly 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 5/PUREE until just combined. Turn
blender off and add half of the cream
cheese; replace lid and blend on speed
5/PUREE for 30 seconds. Turn blender
off and add remaining cream cheese,
replace lid; blend on speed 5/PUREE for
30 second or until mixture is smooth. Do
not over mix.
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.