Breville BOV650XL manual Lemon Bars with a Hazelnut Crust, Vanilla Cheesecake, Prepare the Crust

RECIPES

LEMON BARS WITH A HAZELNUT CRUST

Function: BAKE

Temperature: 350˚F (175˚C)

Yield: 6 servings

1 cup (250 ml) flour

2 tablespoons (30 ml) powdered sugar

½cup (175 ml) cold unsalted butter ¼ teaspoon (1 ml) salt

¼ cup (60 ml) hazelnuts 2 eggs

¾ cup (180 ml) granulated sugar ¼ cup (180 ml) fresh lemon juice ¼ teaspoon (1 ml) baking powder

2 tablespoons (30 ml) all purpose flour

6 tablespoons (90 ml) seedless raspberry jam

Prepare the Crust

1.Toast the hazelnuts by placing them in a single layer on the Breville enamel baking pan. Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATUE to 350˚F (175˚C) and the TIME to 5 minutes. Press the START/CANCEL button to activate.

Toast the hazelnuts until golden. Allow to cool.

2.Place flour, powdered sugar, salt, butter and toasted hazelnuts in a food processor and pulse until the hazelnuts resemble breadcrumbs. Press the mixture into an 11" x 7" x 2"

(28 cm x 19 cm x 6 cm) baking pan.

3.Keep the FUNCTION dial on BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 15 minutes. Press the START/CANCEL button to activate. Bake the crust until set and takes on a light golden color. Set on wire rack to cool.

Prepare the lemon custard

1.In a small bowl, beat together eggs, sugar, lemon juice and lemon zest. Then add flour and baking powder.

2.Spread a thin layer of the raspberry preserves onto the cooled crust. Gently pour the lemon custard over the preserves.

3.Keep the FUNCTION dial on BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 25 minutes. Press the START/CANCEL button to activate. Bake until the custard is set, trying not to over bake.

4.Allow to cool before cutting into squares. Dust with powdered sugar.

RECIPES

VANILLA CHEESECAKE

Function: BAKE

Temperature: 350˚F (175˚C) for crumb crust; 325˚F (162˚C) for cheesecake

Cooking Time: 7 minutes for crumb crust; 55 minutes for the cheesecake

Yield: One 9 inch round cheesecake

1 ½ cups (375 ml) graham wafer crumbs

3 tablespoons (45 ml) melted butter

24 oz (750 g) cream cheese, room temperature

1 cup (250 ml) sour cream

¾ cup (180 ml) granulated sugar

2 teaspoons (10 ml) pure vanilla extract

3 eggs, separated

1.Grease the bottom and sides of a 9 inch round spring form pan with butter. Combine cookie crumbs and melted butter and press on the bottom and a third up the sides of the pan.

2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 7 minutes. Press the START/CANCEL button to activate.

3.Remove the cheesecake from the oven and allow to cool completely.

Cream Cheese Filling

1.Separate the egg yolks from the egg whites.

2.Using a food processor or stand mixer cream the cheese first, and then add the sugar. Scrape sides of bowl and blades or beaters and add egg yolks one at a time. Scrape again to ensure a smooth texture is achieved without overbeating. Add vanilla and sour cream. Mix to combine.

3.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in one third the egg whites into the cream cheese to lighten the mixture. Add the rest of the egg whites, folding gently taking care not to deflate the bubbles. Turn the mixture into the cooled spring form pan.

4.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 325˚F (162˚C) and the TIME to 55 minutes. Press the START/CANCEL button to activate. Bake until the cheesecake is set but still wobbly in the center.

5.Remove the cheesecake from the oven and allow to completely cool on a wire rack before refrigerating for a least 6 hours.

6.For a simple topping, combine 1 cup of each: strawberries, blueberries and raspberries, ¼ cup granulated sugar and 1 tablespoon lemon juice in a medium bowl. Toss to coat and let sit 10 minutes.

7.Slice the cheesecake using a knife dipped in hot water, and top with 3 tablespoons, or more, of the fresh berries.

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