Breville BOV800XL /A manual Heavenly Lemony Cheesecake with Fresh Berries, Hours

RECIPES

HEAVENLY LEMONY CHEESECAKE WITH FRESH BERRIES

Function: BAKE

Temperature: 350˚F (175˚C) for cookie crumb crust and 325˚F (162˚C) for the cheesecake

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

Convection Fan: OFF

Yield: One 8” round cheesecake

1½ Cups (375 ml) Dry vanilla cookie crumbs or graham wafer crumbs

3 Tablespoons (45 ml) Melted butter

24 oz (750 g) Cream Cheese, room temperature

1 Cup (250 ml) Sour cream

¾Cup (180 ml) Granulated sugar 2 Tablespoons (30 ml) Lemon zest

2 Tablespoons (30 ml) Lemon juice

3 Eggs, separated

1.Grease the bottom and sides of an 8 inch round springform pan. Combine cookie crumbs and melted butter and press onto the bottom and a third up the sides of the pan.

2.Set the wire rack in the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to BAKE. Set the temperature to 350°F (175°C) and the time to

7 minutes. Deselect the convection fan setting. Press the START/CANCEL button to activate.

3.Remove the cookie crust from the oven and allow to cool completely.

4.Meanwhile, to make the cream cheese filling, separate the egg yolks from the egg whites.

5.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 lemon zest and lemon juice and mix to combine. Add sour cream.

6.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 cookie crust.

7.Set the wire rack in the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to BAKE. Set the temperature to 325˚F (162˚C) and the time to 55 minutes. Deselect the convection fan setting. Press the START/CANCEL button to activate. Bake the cheesecake for 55 minutes or until it is set but still wobbly in the center.

8.Remove the cheesecake from the oven and allow to completely cool on a wire rack before refrigerating for at least

6 hours.

9.For a simple topping, combine 1 cup of each: strawberries, blueberries and raspberries, 3 tablespoons sugar and

1 tablespoon lemon juice in a small bowl. Toss to coat and let sit

10 minutes.

10.Slice the cheesecake and mound 3 tablespoons of the berries on the top.

RECIPES

BITTERSWEET CHOCOLATE CRÈME BRULEE

Function: BAKE

Temperature: 325˚F (162˚C)

Cooking Time: 40 to 45 minutes

Convection Fan: OFF

Yield: 6 Servings

2 Cups (500 ml) Heavy cream

4 Egg yolks

3 Tablespoons (45 ml) Granulated sugar

3 oz (90 g) Bittersweet chocolate

1 Teaspoon (5 ml) Pure vanilla extract

2 Tablespoons (30 ml) Sugar for brulee Boiling water

6 x ½ cup capacity (6 x 125 ml capacity) Ramekins

1.In a sauce pot, heat the cream until bubbles begin to form. Remove from heat and add the chocolate, stirring to melt.

2.In a separate bowl, whisk together the egg yolks and sugar until the mixture turns a pale yellow, about 5 minutes. With one laddle at a time, slow dribble the hot cream into the egg yolk mixture whisking constantly. Strain the mixture into a clean bowl. Stir in vanilla, whisking constantly.

3.Divide the custard amongst six ramekins.

4.Place the ramekins inside a 13x9x3 inch pan to fill. Pour enough boiling water

into the pan to fill ²⁄³ up the sides of the ramekins.

5.Cover loosely with foil or parchment paper. Set the wire rack in the bottom rack height position. Carefully place the pan in oven.

6.Turn the function dial until the indicator on the LCD screen points to the BAKE

function. Turn the convection fan off. Set the temperature to 325˚F (162˚C) and press START/CANCEL button to activate.

7.Bake approximately 40 to 45 minutes or until the custards are set, but still wobbly in the center. As they cool the custards will firm up.

8.Refrigerate at least 4 hours. Wrapped in plastic the crème brulees can be refrigerated for up to 3 days.

9.When ready to serve, sprinkle 1 teaspoon of sugar on top of each crème brulee.

10.Using a kitchen blow torch, slowly move

the flame over the sugar from side to side until the sugar begins to melt and takes on a caramel color.

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