Gastroback Design Mixer Advanced Professional Bedienungsanleitung Seite 93

BAKED DESSERT
Baked Blueberry lemon cheesecake
20 minutes preparation, 1 ½ hours baking time
:
: 10
Ingredients:
250 g packet plain sweet biscuits
125 g unsalted butter, melted
300 ml carton sour cream
1 cup (220 g) caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750 g cream cheese, at room temperature, cut into cubes
125 g punnet fresh blueberries
Method:
1. Preheat oven to 160 °C no fan. Line the base of a 23 cm (base measurement) spring-form pan with non-stick
baking paper.
2. Place ingredients into the Design Mixer Advanced Professional jug, in the listed order, and secure lid. Press
PULSE | ICE CRUSH. Process until biscuits are finely crushed.
3. Transfer to a bowl. Add melted butter and mix well.
4. 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.
5. Meanwhile place sour cream, sugar, vanilla and lemon rind, eggs into the Design Mixer Advanced Professional jug,
and secure lid. Dial to PUREE. Process for 10 seconds or until just combined.
6. Press pause button ( ). Remove the measuring cup and add half of the cream cheese. Replace the measuring cup.
Press the pause button ( ) to restart PUREE function. Process for 20 seconds or until mixture is smooth.
7. Press pause button ( ). Add remaining cream cheese, reoplace the measuring cup. Press pause button ( ) to
restart PUREE function. Process for 20 seconds or until mixture is smooth. Do not overmix.
8. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 75 to 90 minutes 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.