Herry cheesecake, Aspberry & chocolate cake, Pple pie – Sharp R82STMA User Manual
1 Put the butter in a bowl and heat on HIGH for 1
minute. Add the biscuit crumbs and stir. Cook on
HIGH for 1 minute.
2 Press the crumbs into the base and sides of a 25
cm, 10" flan dish.
3 Beat the cream cheese, sugar, eggs and vanilla
essence together. Pour the filling on top of the
biscuit flan case. Cook on DUAL CONVECTION
C, LOW for 25 minutes until the centre is
4 Stir the soured cream into the honey, then pour
over the top of the cheesecake. Cook on full
power HIGH for 1 minute. Allow to cool, then chill
in the refrigerator for 1 hour.
5 Pile the cherry filling on top of the cake and
decorate the edges with rosettes of whipped
75g (3oz) butter
175g (6oz) biscuits - sweet, finely crushed
450g (1lb) cream cheese
100g (4oz) caster sugar
3 eggs, beaten
2tsp (10ml) vanilla essence
pint) soured cream
3tbsp (45ml) clear honey
1 large can of cherry pie filling
pint) double cream
ASPBERRY & CHOCOLATE CAKE
1 Grease a 20cm / 8” round cake tin and line the base
with greaseproof paper.
2 Sift the flour and salt into a large bowl. Rub the butter
into the flour until the mixture resembles breadcrumbs.
Stir in the ground almonds and sugar.
3 Beat the eggs, milk and the vanilla essence together
and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.
4 Spread the mixture into the cake tin and place on the
low rack and cook on DUAL COOK 180
for 30 minutes. Allow the cake to cool. Dust with icing
100g (4oz) white chocolate, chopped
250g (8oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
50g (2oz) ground almonds
100g (4oz) caster sugar
2 eggs, at room temperature
4 tbsp milk
1 tsp vanilla essence
300g (10oz) fresh raspberries
Icing sugar, for dusting
1 For pastry, rub butter into flour until mixture resem-
bles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon (if
using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.
3 Line the base of a greased, 20.4 x 2.5cm (8x1") pie
dish with half the pastry. Cook the pastry base on
MEDIUM for 7-8 minutes. Spoon in apple mixture,
roll out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the
centre with a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.
5 Place on the low rack, cook on DUAL
C MEDIUM LOW for 20
100g (4oz) butter
225g (8oz) flour
25g (1oz) water
1 egg yolk (size 3)
cold water to mix
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze