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Gastroback 41004 Manual

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DESSERTS
Raspberry Cheesecake
: Serves: 8
Ingredients:
250 g packet plain sweet biscuits
125 g unsalted butter, melted
200 ml sour cream, at room temperature
2⁄3 cup (150 g) caster sugar
1 teaspoon vanilla extract
3 eggs
500 g cream cheese, at room temperature, cut into cubes
1 cup (125 g) fresh or frozen raspberries
Method:
1. Preheat oven to 160 °C no fan. Line the base of a
20 cm springform pan with non-stick baking paper.
2. Place half the biscuits into the Design Mixers jug
and secure lid. PULSE in short bursts until biscuits are
finely crushed and transfer to a bowl. Repeat with
remaining biscuits.
3. Add melted butter and mix well. Press biscuits
mixture over the base and sides prepared pan.
Use a straight-sided glass to spread and press the
biscuit mixture firmly over the base and side of pan.
Refrigerate 10 minutes.
4. Add sour cream, sugar and eggs into the Design
Mixers jug and secure lid. Process on LIQUIFY (Speed
4) for 30 seconds or until just combined.
5. Add half the cream cheese and replace the lid.
Process on LIQUIFY (Speed 4) for 30 seconds or until
combined.
6. Add remaining cream cheese and secure lid.
Process on LIQUIFY (Speed 4) for 30 seconds or until
mixture is smooth, being careful not to over-process.
7. Pour cream cheese mixture into base and sprinkle
with raspberries. Place the pan on a baking tray
and bake for 50 – 60 minutes. Centre should still
be slightly wobbly as the cheesecake will set further
once in the fridge.
8. Turn oven off. Leave cheesecake in oven with
the door slightly ajar, for 2 hours or until cooled com-
pletely (this will prevent cheesecake from cracking).
Refrigerate until well chilled.
… 70


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