SOLIS TWIST AND MIX 8322 Mode D'emploi page 91

6. Add remaining cream cheese and secure lid and measuring cap. Process on
LIQUIFY / 4 for 30 seconds or until mixture is smooth, being careful not to over-
process.
7. Pour cream cheese mixture into base and sprinkle with raspberries. Place the pan
on a baking tray and bake for 50 – 60 minutes. The centre should still be slightly
wobbly as the cheesecake will set further once in the fridge.
8. Turn oven off. Leave the cheesecake in the oven for 2 hours, with the door slightly
ajar or until cooled completely (this will prevent the cheesecake from cracking).
Refrigerate until well chilled.
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