RECIPES
INGREDIENTS
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
METHOD
1.Assemble the food processor using the quad blade.
2.Break biscuits into quarters and place into processing bowl. Process until finely crushed. With the motor running, slowly add the melted butter through the feed chute. Process until combined.
3.Remove mixture from processing bowl and press over the base and three- quarters up the side of a lightly greased 20cm
4.Reassemble the food processor using clean quad blade.
5.Place cream cheese, condensed milk, cream, lemon zest and juice into clean processing bowl. Process until smooth. Do not over process.
6.Pour mixture into prepared biscuit crumb base, cover and refrigerate for at least 24 hours before serving.
7.Reassemble the food processor using clean quad blade. Place raspberries into clean processing bowl. Process until pureed. If desired sweeten raspberry puree with icing sugar.
Serve Lemon Cheesecake with whipped cream and drizzled with Raspberry Puree.
NOTE
Allow cream cheese to soften at room temperature.
Shortbread
Makes 24 serves
INGREDIENTS
2¼ cups/337g plain flour ¼ cup corn flour
½teaspoon baking powder
½cup caster sugar
250g butter, softened and cubed ¼ cup crystal sugar
METHOD
1.Assemble the food processor using the quad blade.
2.Place flour, corn flour, baking powder and caster sugar into the processing bowl. Process to combine. Add butter and process until a dough ball is formed.
3.Press mixture into a 28cm x 18cm lamington pan. Mark into 24 finger lengths and prick top with a fork. Sprinkle with crystal sugar.
4.Bake in a preheated oven at 180°C for
Store Shortbread in an airtight container.
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