Breville Kinetix Twist BBL405 User Manual page 19

dESSErtS
rASPBErry ChEESECAKE
Serves 8
INgrEdIENtS
250g packet plain sweet biscuits
125g unsalted butter, melted
200ml sour cream, at room temperature
⁄ cup (150g) caster sugar
2
3
1 teaspoon vanilla extract
3 eggs
500g cream cheese, at room temperature,
cut into cubes
1 cup (125g) fresh or frozen raspberries
MEthod
1. Preheat oven to 160°C no fan. Line the
base of a 20cm springform pan with
non-stick baking paper.
2. Place half the biscuits into blender
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 to the
blender jug and secure lid. Process on
LIQUIFY (Speed 4) for 30 seconds or
until just combined.
5. Add half the cream cheese and secure
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 completely (this will prevent
cheesecake from cracking). Refrigerate
until well chilled.
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