bake
LEMON CHEESECAKE WITH FRESH BERRIES
Function: BAKE
Temperature: 180˚C/360˚F for cookie crumb crust and 170˚C/340˚F for the cheesecake Cooking Time: 7 minutes for crumb crust and 55 minutes for the cheesecake Convection Fan: OFF
Makes: One x 20cm round cheesecake
ingredients
1½ cups dry vanilla cookie crumbs or graham wafer crumbs
3 tablespoons melted butter, plus extra for greasing
750g cream cheese, room temperature
¾cup granulated sugar
3 x 60g eggs, separated
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup sour cream
Berry Topping
ingredients
1 cup each fresh strawberries, blueberries, raspberries
3 tablespoons sugar
1 tablespoon lemon juice
method
1.Grease the bottom and sides of a 20cm round spring form 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 the BAKE function and set the temperature to 180˚C/360˚F. Set the timer to 7 minutes with convection turned OFF. Press the START/CANCEL button to activate.
3.Cool completely before adding the cream cheese filling.
4.Using a Breville food processor or mixer, beat the cream cheese first until smooth, slowly add sugar and beat until creamy. 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.
5.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 round pan.
6.With the rack positioned at the bottom of the oven, turn the function dial until the indicator on the LCD screen points to the BAKE function. Ensure convection fan is off. Set the temperature to 170˚C/ 340˚F and the timer to 55 minutes. Press the START/CANCEL button to activate and bake the cheesecake for the allotted time or until it is set, but still wobbly in the centre.
7.Remove the cheesecake from the oven and allow to completely cool on a wire rack before refrigerating for at least 6 hours.
8.For a simple topping combine strawberries, blueberries and raspberries, sugar and lemon juice in a small bowl. Toss to coat and let sit 10 minutes.
9.Slice the cheesecake and mound 3 tablespoons of the berries on the top.
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