59
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 spring-form pan. Cover and chill
until firm.
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 P uree.
NOTE
Allow cream cheese to soften at
room temperature.
SHORTBREAd
Makes 24 serves
INGREdIENTS
2¼ cups/337g plain ���our
¼ cup corn flour
½ teaspoon baking powder
½ cup 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
30–40 minutes. Cool in pan then cut
into finger lengths.
Store Shortbread in an airtight container.