Filter
Top Products
39
HEAVENLY LEMONY CHEESECAKE
WITH FRESH BERRIES
1¼ cups dry vanilla cookie crumbs or
graham wafer crumbs
3 tablespoons melted butter
3 eggs, separated
24 ounces (750g) cream cheese, room
temperature
½ cup granulated sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup sour cream
1. Grease the bottom and sides of an
8" (20cm) round spring form pan.
Combine cookie crumbs and melted
butter and press onto the bottom and
a third up the sides of the pan.
2. Bake in preheated 350ºF (175ºC) oven
for 7-10 minutes, or until lightly golden.
Allow to completely cool.
3. Assemble Mixer with wire whip .
4. Using Aerate/Whip setting, beat egg
whites until stiff peaks form.
5. Transfer egg whites into a bowl and
return the mixing bowl to the Mixer.
6. Assemble Mixer with scraper beater .
7. Using Cream/Beat setting, cream the
cream cheese first, and then add the
sugar. Add egg yolks one at a time,
mixing well between each addition,
then add lemon zest and lemon juice
until combined.
8. Using the Fold/Knead setting, add sour
cream then one third of the egg whites
to lighten the mixture. Add remaining
egg whites and fold.
RECIPES - DESSERTS AND SWEETS
9. Pour mixture into the cooled cookie
crumb lined pan.
10. Bake in preheated 350ºF (175ºC)
oven for 50-60 minutes or until the
cheesecake is set, but still wobbly
in the center.
11. Remove the cheesecake from the
oven and allow to completely cool on
a wire rack before refrigerating for at
least 6 hours.
For a simple topping, combine 1 cup
each of strawberries, blueberries and
raspberries, 3 tablespoons sugar and
1 tablespoon lemon juice in a small bowl.
Toss to coat and let sit for 10 minutes.
Slice the cheesecake and mound with
the berry mixture.
BEM800XL_IB_v10.indd 39 19/11/09 3:17 PM