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BAKE
LEMON CHEESECAKE WITH
FRESH BERRIES
Function: BAKE
Temperature: 180˚C/360˚F for cookie crumb
crust and 170˚C/340˚F for the cheesecake
Cooking Time: 7 minutes for crumb crust
and 55 minutes for the cheesecake
Convection Fan: OFF
Makes: One x 20cm round cheesecake
INGREDIENTS
1½ cups dry vanilla cookie crumbs or graham
wafer crumbs
3 tablespoons melted butter, plus extra for
greasing
750g cream cheese, room temperature
¾ cup granulated sugar
3 x 60g eggs, separated
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup sour cream
BERRY TOPPING
INGREDIENTS
1 cup each fresh strawberries, blueberries,
raspberries
3 tablespoons sugar
1 tablespoon lemon juice
METHOD
1. Grease the bottom and sides of a 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. Set the wire rack in the bottom rack
height position. Turn the function dial
until the indicator on the LCD screen
points to the BAKE function and set
the temperature to 180˚C/360˚F. Set
the timer to 7 minutes with convection
turned OFF. Press the START/CANCEL
button to activate.
3. Cool completely before adding the
cream cheese filling.
4. Using a Breville food processor or mixer,
beat the cream cheese first until smooth,
slowly add sugar and beat until creamy.
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
lemon zest and lemon juice and mix to
combine. Add sour cream.
5. 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 round pan.
6. With the rack positioned at the bottom
of the oven, turn the function dial until
the indicator on the LCD screen points
to the BAKE function. Ensure convection
fan is off. Set the temperature to 170˚C/
340˚F and the timer to 55 minutes.
Press the START/CANCEL button to
activate and bake the cheesecake for the
allotted time or until it is set, but still
wobbly in the centre.
7. Remove the cheesecake from the oven and
allow to completely cool on a wire rack
before refrigerating for at least 6 hours.
8. For a simple topping combine
strawberries, blueberries and raspberries,
sugar and lemon juice in a small bowl.
Toss to coat and let sit 10 minutes.
9. Slice the cheesecake and mound 3
tablespoons of the berries on the top.