Breville BFP800 manual Baked Raspberry Cheesecake

RECIPES

Baked Raspberry Cheesecake

Serves 8-10

INGREDIENTS

250g packet plain sweet biscuits

125g unsalted butter, melted 300ml carton sour cream

1 cup (220g) caster sugar

1 tablespoon finely grated lemon rind

4 eggs

750g cream cheese, at room temperature, cut into cubes

200g fresh or frozen raspberries

METHOD

1.Preheat oven to 160°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.

2.Place Quad blade into processor bowl; add biscuits. Place lid on bowl. Process until biscuits are finely crushed. Place crumbs into a bowl, add melted butter and mix well. 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.

3.Meanwhile clean bowl and insert Quad blade; sour cream, sugar, rind and eggs into the processor bowl. Place lid on bowl. Process until smooth. Add cream cheese and process until smooth.

Do not overmix.

4.Pour the cream cheese mixture into the base. Sprinkle raspberries over the top. Place the pan on a baking tray and bake for 1 ¼ -1 ½ hours 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.

TIP

If using frozen raspberries, thaw on paper towelling first

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