Sunbeam MX8500 manual Baked Citrus Cheesecake, Juice and rind of two lemons 3 eggs, Apple Tea Cake

Recipes continued

Baked Citrus Cheesecake

250g digestive biscuits, finely crushed

150g butter, melted

500g cream cheese, softened ½ cup caster sugar

Juice and rind of two lemons 3 eggs

1.Preheat oven to moderately slow

(160oC/140oC fan forced). Grease and line a deep 20cm round spring form cake pan with baking paper.

2.Combine biscuits and butter, press into base of prepared pan. Refrigerate until required.

3.Place cream cheese in large bowl. Beat on high speed (7-9) until smooth. Reduce speed to medium (4-6), add sugar, lemon rind and juice, mix until combined. Add eggs and mix until batter is smooth. Pour over prepared base. Bake for 50 minutes- 1 hour or until filling is just set. Filling will still wobble slightly but will firm up on cooling. Leave in oven, door ajar until cooled.

Apple Tea Cake

185g butter, softened ²⁄3 cup caster sugar

1 teaspoon ground cinammon

3 eggs

1 ½ cups plain flour

½teaspoon baking power

½cup milk

2 granny smith apples, peeled, halved, cored

1 teaspoon caster sugar

½teaspoon mixed spice ¼ cup of apricot jam

1.Preheat oven to moderately slow

(160oC/140oC fan forced). Grease and line a 22cm round springform cake pan with baking paper.

2.Place butter, sugar and cinnamon in the large bowl. Beat on medium speed (4-6) until light and creamy. Add eggs one at a time, beating well after each addition. Add flour, baking powder and milk to the batter. Mix on low speed (1-3) until combined. Pour into prepared pan.

3.Using a small knife, slice apples and fan over cake batter. Sprinkle with sugar and mixed spice. Bake for 40 minutes, brush with jam and bake for a further 10 minutes. Cool in pan for 10 minutes before turning onto wire rack to cool.

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