Recipe 11
Sweet Treats continued
CHILLED CHEESECAKES WITH
RASPBERRY PUREE
Serves 8-12
200g plain sweet biscuits, broken
125g butter, melted
250g cream cheese, cubed and softened
1 × 395g can sweetened condensed milk
½ cup/125ml cream
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 × 400g mixed berries in syrup
1. Place biscuit s in blender jug and use
the Pulse function until finely crushed.
2. Tip biscuit crumbs into a bowl. Stir in
melted butter mixing well.
3. Press biscuit mixture evenly over base and
half way up sides of a greased 20cm spring
form pan. Cover and chill until firm.
4. Placed cream cheese cubes, condensed
milk, cream, lemon zest and juice in blender
jug. Select the Blend function and blend
until smooth, stopping blender and scraping
down sides of jug with a plastic spatula if
necessary. Do not over process.
5. Pour into prepa red crust, cover and
refrigerate for at least 24 hours
before serving.
6. Strain berries reser ving syrup. Place berries
and ¼ cup of the reserved syrup into clean
blender jug. Puree on Blend function.
Serve cheesecake with berry sauce
TIP: Cream cheese should be softened to room
temperature for this recipe
BBL550_IB_FA.indd 11 10/02/10 2:32 PM