SOLIS 824 Mode D'emploi page 91

A M E R I C A N B A K E D L E M O N C H E E S E C A K E
Serves 8 –10
Ingredients:
250 g packet plain sweet biscuits
125 g unsalted butter, melted
300 ml carton sour cream
1 cup (230 g) caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750 g cream cheese, at room temperature, cut into cubes
Method:
1. Preheat oven to 160 °C no fan. Line the base of a 23 cm springform pan with
non-stick baking paper. Place biscuits into blender jug. Place lid on jug.
2. Select ICE CRUSH or PULSE setting and blend until biscuits are finely crushed.
Place into a bowl, add melted butter and mix well. Press biscuits mixture into the
base and sides. Use a straight-sided glass to spread and press the biscuit mixture
firmly over the base and side of pan, leaving 1 cm at the top of the pan. Refrig-
erate 10 minutes.
3. Meanwhile place sour cream, sugar, vanilla and lemon rind, eggs into the
blender jug and blend with lid on, on speed 5/PUREE until just combined. Turn
blender off and add half of the cream cheese; replace lid and blend on speed
5/PUREE for 30 seconds. Turn blender off and add remaining cream cheese,
replace lid; blend on speed 5 / PUREE for 30 second or until mixture is smooth.
Do not overmix.
4. Pour the cream cheese mixture into the base. Place the pan on a baking tray and
bake for 1¼ –1½ hours or until just set in the centre. Turn oven off. Leave the
cheesecake in oven, with the door ajar, for 2 hours or until cooled completely
(this will prevent cheesecake from cracking). Refrigerate until well chilled.
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