Sunbeam LC7900 manual Sweets and Desserts, Buttermilk Pancakes

Sweets and Desserts

White Chocolate and Raspberry Cheesecake

Serves: 8-10

200g digestive biscuits

80g butter, melted

500g cream cheese, room temperature

180g white chocolate, melted

1 cup thickened cream ²⁄³ cup icing sugar

¼ cup boiling water

2 teaspoons powdered gelatine

½cup frozen raspberries 100g white chocolate

2 cups frozen raspberries, thawed

1.Line a 23cm spring form pan with baking paper.

2.Using the processing bowl fitted with the universal ‘s’ blade process biscuits and butter until fine. Press into the base of the prepared pan.

3.Using the processing bowl fitted with the universal‘s’ blade, process cream cheese, chocolate, cream and icing sugar until well combined.

4.Add gelatine to hot water, stir to combine. Add to the cream cheese mixture and process.

5.Pour into the prepared pan and dot the top with the frozen raspberries, pushing some down into the mixture. Refrigerate for 3 hours or until set.

6.Using processing bowl fitted with the shaving blade process chocolate to form long shards.

7.Remove cheesecake from pan once chilled. Top with raspberries and white chocolate shards.

Buttermilk Pancakes

Serves: 3-4

1 cup buttermilk

1 cup self raising flour

2 tablespoons caster sugar

½teaspoon bicarbonate of soda 1 egg, lightly beaten

60g butter, melted Butter, for cooking

1.Using the processing bowl with the universal ‘s’ blade add all ingredients and process or 1 minute or until a smooth batter.

2.Heat butter in a large non-stick pan over medium heat. Add ¼ cup of batter to the pan and cook for 2-3 minutes on each side or until golden brown and cooked. Repeat. Serve hot with lemon curd.

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