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SWEET TREATS
CHILLED LEMON CHEESECAKE
WITH RASPBERRY PUREE
Makes 6 serves
INGREDIENTS
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
½ cup/125ml cream
1 tablespoon grated lemon zest
1⁄3 cup lemon juice
Raspberry Puree:
INGREDIENTS
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
2. Break biscuits into quarters and place
into processing bowl. Process until finely
crushed. With the motor running, slowly
add the melted butter through the food
chute. Process until combined.
3. Remove mixture from processing bowl
and press over the base and three-
quarters up the side of a lightly greased
20cm spring-form pan. Cover and chill
until firm.
4. Reassemble the Kitchen Wizz™ Food
Processor using clean processing blade.
5. Place cream cheese, condensed milk,
cream, lemon zest and juice into clean
processing bowl. Process until smooth.
Do not over process.
6. Pour mixture into prepared biscuit crumb
base, cover and refrigerate for at least 24
hours before serving.
7. Reassemble the Kitchen Wizz™ Food
Processor using clean processing blade.
Place raspberries into clean processing
bowl. Process until pureed. If desired
sweeten raspberry puree with icing sugar.
Serve Lemon Cheesecake with whipped
cream and drizzled with Raspberry Puree.
TIP
Allow cream cheese to soften at room
temperature.
SHORTBREAD
Makes 24 serves
INGREDIENTS
2¼ cups/337g plain flour
¼ cup corn flour
½ teaspoon baking powder
½ cup caster sugar
250g butter, softened and cubed
¼ cup crystal sugar
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the Dough blade.
2. Place flour, corn flour, baking powder
and caster sugar into the processing
bowl. Process to combine. Add butter
and process until a dough ball is formed.
3. Press mixture into a 28cm x 18cm
lamington pan. Mark into 24 finger
lengths and prick top with a fork.
Sprinkle with crystal sugar.
4. Bake in a preheated oven at 180ºC for
30-40 minutes. Cool in pan then cut into
finger lengths.
Store Shortbread in an airtight container.