Quick Coffeecake with Cinnamon Sugar

RECIPES

Serves 8

INGREDIENTS

2 eggs

M cup/160ml milk

1 teaspoon/5ml vanilla extract 4.5oz /125g butter, melted

1 cup/250ml sugar sugar

2 cups/500ml self rising flour

Cinnamon topping

1 oz/20g butter, melted

1 ½ tablespoon/20ml sugar

1 ½ teaspoons/7.5ml ground cinnamon

METHOD

1.Preheat oven to 350°F/180°C. Grease and line an 8-inch/20cm cake pan with parchment paper.

2.Combine ingredients in the order listed into the blender jug. Place lid on jug.

3.Blend on Speed 1/SNOW until mixture is just combined. Scrape down any excess flour if needed.

4.Pour mixture into prepared pan and bake in oven for 50-60 minutes or until a wooden toothpick inserted comes out clean.

5.Allow to cool for 5 minutes then remove from pan and place on cooling rack. Brush with melted butter and sprinkle with cinnamon topping. Allow to cool before serving.

BAKED LEMON CHEESECAKE

Serves 8-10

INGREDIENTS

1 lb/250g graham crakers

4.5oz/125g unsalted butter, melted 1 L cups/300ml sour cream

1 cup/250ml sugar

1 teaspoon/5ml vanilla extract

2 tablespoons/30ml lemon zest

4 eggs

Three 8oz packages/750g cream cheese, at room temperature, cut into cubes

METHOD

1.Preheat oven to 325°F/160°C. Grease and line the bottom of a 9-inch/23cm springform pan with non-stick parchment paper. Place graham crackers into blender jug. Place lid on blender jug.

2.Select ICE CRUSH or PULSE setting and blend until cookies are finely crushed. Place into a bowl, add melted butter and mix well. Press cookie crumb mixture on the bottom and 2 inches/5cm up the sides of a greased and lined springform pan. Refrigerate for 10 minutes.

3.Meanwhile place sour cream, sugar, vanilla and lemon zest, eggs into the blender jug, place lid on blender jug and blend on HIGH speed until just combined. Turn blender off and add half of the cream cheese; blend on high for 30 seconds. Turn blender off and add remaining cream cheese; blend on HIGH for 30 second or until mixture is smooth. Do not over mix.

4.Pour the cream cheese mixture into the springform pan. Place the pan on a baking tray and bake for 1 ¼ -1 ½ hours or until there is a dime size circle in the middle (just set). Turn oven off. Leave the cheesecake in oven, with the door open, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.

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