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RECIpES
LEMON BARS WITH A HAZELNUT
CRUST
Function: BAKE
Temperature: 350˚F (175˚C)
Yield: 6 servings
1 cup (250 ml) flour
2 tablespoons (30 ml) powdered sugar
½ cup (175 ml) cold unsalted butter
¼ teaspoon (1 ml) salt
¼ cup (60 ml) hazelnuts
2 eggs
¾ cup (180 ml) granulated sugar
¼ cup (180 ml) fresh lemon juice
¼ teaspoon (1 ml) baking powder
2 tablespoons (30 ml) all purpose flour
6 tablespoons (90 ml) seedless
raspberry jam
prepare the Crust
1.
Toast the hazelnuts by placing them in a
single layer on the Breville enamel baking
pan. Set the wire rack at the bottom rack
height position. Turn the FUNCTION dial
to BAKE. Set the TEMPERATUE to 350˚F
(175˚C) and the TIME to 5 minutes. Press
the START/CANCEL button to activate.
Toast the hazelnuts until golden. Allow
to cool.
2.
Place flour, powdered sugar, salt,
butter and toasted hazelnuts in a food
processor and pulse until the hazelnuts
resemble breadcrumbs. Press the
mixture into an 11" x 7" x 2"
(28 cm x 19 cm x 6 cm) baking pan.
3.
Keep the FUNCTION dial on BAKE. Set
the TEMPERATURE to 350˚F (175˚C)
and the TIME to 15 minutes. Press the
START/CANCEL button to activate.
Bake the crust until set and takes on a
light golden color. Set on wire rack to
cool.
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prepare the lemon custard
1.
In a small bowl, beat together eggs,
sugar, lemon juice and lemon zest.
Then add flour and baking powder.
2.
Spread a thin layer of the raspberry
preserves onto the cooled crust.
Gently pour the lemon custard over
the preserves.
3.
Keep the FUNCTION dial on BAKE. Set
the TEMPERATURE to 350˚F (175˚C)
and the TIME to 25 minutes. Press the
START/CANCEL button to activate.
Bake until the custard is set, trying not
to over bake.
4.
Allow to cool before cutting into squares.
Dust with powdered sugar.
RECIpES
VANILLA CHEESECAKE
Function: BAKE
Temperature: 350˚F (175˚C) for crumb
crust; 325˚F (162˚C) for cheesecake
Cooking Time: 7 minutes for crumb
crust; 55 minutes for the cheesecake
Yield: One 9 inch round cheesecake
1 ½ cups (375 ml) graham wafer crumbs
3 tablespoons (45 ml) melted butter
24 oz (750 g) cream cheese, room
temperature
1 cup (250 ml) sour cream
¾ cup (180 ml) granulated sugar
2 teaspoons (10 ml) pure vanilla extract
3 eggs, separated
1.
Grease the bottom and sides of a 9
inch round spring form pan with butter.
Combine cookie crumbs and melted
butter and press on the bottom and a
third up the sides of the pan.
2.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION dial
to BAKE. Set the TEMPERATURE to
350˚F (175˚C) and the TIME to 7 minutes.
Press the START/CANCEL button to
activate.
3.
Remove the cheesecake from the oven
and allow to cool completely.
Cream Cheese Filling
1.
Separate the egg yolks from the egg
whites.
2.
Using a food processor or stand mixer
cream the cheese first, and then add the
sugar. Scrape sides of bowl and blades
or beaters and add egg yolks one at a
time. Scrape again to ensure a smooth
texture is achieved without overbeating.
Add vanilla and sour cream. Mix to
combine.
3.
In a separate bowl, beat the egg whites
until stiff peaks form. Gently fold in one
third the egg whites into the cream
cheese to lighten the mixture. Add the
rest of the egg whites, folding gently
taking care not to deflate the bubbles.
Turn the mixture into the cooled spring
form pan.
4.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 325˚F (162˚C) and the TIME to 55
minutes. Press the START/CANCEL
button to activate. Bake until the
cheesecake is set but still wobbly in the
center.
5.
Remove the cheesecake from the oven
and allow to completely cool on a wire
rack before refrigerating for a least 6
hours.
6.
For a simple topping, combine 1 cup
of each: strawberries, blueberries and
raspberries, ¼ cup granulated sugar and
1 tablespoon lemon juice in a medium
bowl. Toss to coat and let sit 10 minutes.
7.
Slice the cheesecake using a knife
dipped in hot water, and top with 3
tablespoons, or more, of the fresh
berries.
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