Sage Kitchen Wizz Pro BFP800UK - Manual (Page 52)

51
BaKed raSPBerry CHeeSeCaKe
Serves 8–10
IngredIentS
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
metHod
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 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.
tIP
If using frozen raspberries, thaw on
paper towelling first.
reCIPeS From Sage