DESSERTS

CHERRY CHEESECAKE

SERVES 8

PREPARATION TIME - 15 MINUTES

75g (3oz) butter

175g (6oz) biscuits - sweet, finely crushed

450g (1lb) cream cheese

100g (4oz) caster sugar

3 eggs, beaten

2tsp (10ml) vanilla essence

150ml (1/4 pint) soured cream 3tbsp (45ml) clear honey

1 large can of cherry pie filling

150ml (1/4 pint) double cream

APPLE PIE

1 Put the butter in a bowl and heat on HIGH for 1 minute. Add the biscuit crumbs and stir. Cook on HIGH for 1 minute.

2Press the crumbs into the base and sides of a 25 cm, 10" flan dish.

3Beat the cream cheese, sugar, eggs and vanilla essence together. Pour the filling on top of the

biscuit flan case. Cook on DUAL CONVECTION 180°C, LOW for 25 minutes until the centre is almost set.

4Stir the soured cream into the honey, then pour over the top of the cheesecake. Cook on full power HIGH for 1 minute. Allow to cool, then chill in the refrigerator for 1 hour.

5Pile the cherry filling on top of the cake and decorate the edges with rosettes of whipped cream.

SERVES 6

PREPARATION TIME - 25 MINUTES

100g (4oz) butter

225g (8oz) flour

25g (1oz) water

1 egg yolk (size 3)

cold water to mix

Filling:

1kg (2lb) cooking apples, peeled & sliced

100g (4oz) demerara sugar

10ml (2tsp) ground cinnamon (optional)

grated rind of 1 orange (optional)

1 egg (size 3) mixed with a little milk to glaze

demerara sugar

RASPBERRY & CHOCOLATE CAKE

SERVES 8

100g (4oz) white chocolate, chopped

250g (8oz) self raising flour

Large pinch of salt

175g (6oz) butter, cut into small pieces

50g (2oz) ground almonds

100g (4oz) caster sugar

2 eggs, at room temperature

4 tbsp milk

1 tsp vanilla essence

300g (10oz) fresh raspberries

Icing sugar, for dusting

1For pastry, rub butter into flour until mixture resem- bles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft but not sticky dough. Chill whilst making the filling.

2For filling, combine apple, sugar, cinnamon (if using) and orange rind (if using) in a large bowl. Cook on HIGH for 8 minutes, stirring twice.

3Line the base of a greased, 20.4 x 2.5cm (8x1") pie dish with half the pastry. Cook the pastry base on MEDIUM for 7-8 minutes. Spoon in apple mixture, roll out remaining pastry and cover.

4Pinch pastry edges to seal and make a slit in the centre with a sharp knife. Brush with egg mixture to glaze and sprinkle generously with sugar.

5Place on the low rack, cook on DUAL CONVECTION, 220oC MEDIUM LOW for 20 minutes. .

PREPARATION TIME - 15 MINUTES

1Grease a 20cm / 8” round cake tin and line the base with greaseproof paper.

2Sift the flour and salt into a large bowl. Rub the butter intotheflouruntilthemixtureresemblesbreadcrumbs. Stir in the ground almonds and sugar.

3Beat the eggs, milk and the vanilla essence together and mix into the flour mixture. Add the chocolate and raspberries and mix in gently.

4Spread the mixture into the cake tin and place on the low rack and cook on DUAL COOK 180°C, MEDIUM for 30 minutes. Allow the cake to cool. Dust with icing sugar.

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Sharp R-82STM manual Cherry Cheesecake, Apple PIE, Raspberry & Chocolate Cake, Desserts

R-82STM specifications

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