Recipes continued

Baked Lemon Cheesecake

Serves 10

250g plain sweet biscuits

2 teaspoons nutmeg

125g melted butter 250ml thickened cream 3 eggs

½ cup caster sugar

2 teaspoon finely grated lemon rind

2 tablespoons lemon juice

500g cream cheese, softened, chopped

1Preheat oven to 160°C (140°C fan-forced). Grease a 20cm spring form pan; line the base with baking paper.

2 Place half of the biscuits in the processing bowl fitted with the chopping blade. Using the pulse button, process biscuits until they resemble fine breadcrumbs. Repeat with remaining biscuits.

3 Return all the biscuit crumbs to the processor bowl. Add nutmeg and melted butter, process until combined.

4 Press crumb mixture onto the base and sides of prepared pan. Place on a baking tray and refrigerate for 30 minutes.

5 Using the cleaned processing bowl, fitted with the chopping blade, process cream, eggs, sugar, rind and lemon juice on speed 3 until combined.

6 With the motor operating, add cubes of cream cheese through the feed tube and process until smooth.

7 Pour mixture over biscuit crumbs in pan. Bake for 50 minutes or until set.

8 Cool in the oven with the door ajar. Refrigerate for 3 hours or overnight before serving.

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Sunbeam LC6950, LC6250 manual Baked Lemon Cheesecake

LC6950, LC6250 specifications

The Sunbeam LC6250 and LC6950 are part of the Sunbeam product line known for their quality and functionality. These models are particularly recognized for providing advanced features that cater to various consumer needs, especially in the realm of kitchen appliances.

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