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30
RECIPES
QUICK COFFEECAKE WITH
CINNAMON SUGAR
Serves 8
INGREDIENTS
2 eggs
M cup/160ml milk
1 teaspoon/5ml vanilla extract
4.5oz /125g butter, melted
1 cup/250ml sugar sugar
2 cups/500ml self rising flour
Cinnamon topping
1 oz/20g butter, melted
1 ½ tablespoon/20ml sugar
1 ½ teaspoons/7.5ml ground cinnamon
METHOD
1. Preheat oven to 350°F/180°C. Grease
and line an 8-inch/20cm cake pan with
parchment paper.
2. Combine ingredients in the order listed
into the blender jug. Place lid on jug.
3. Blend on Speed 1/SNOW until mixture
is just combined. Scrape down any
excess flour if needed.
4. Pour mixture into prepared pan and
bake in oven for 50-60 minutes or until
a wooden toothpick inserted comes out
clean.
5. Allow to cool for 5 minutes then remove
from pan and place on cooling rack.
Brush with melted butter and sprinkle
with cinnamon topping. Allow to cool
before serving.
BAKED LEMON CHEESECAKE
Serves 8-10
INGREDIENTS
1 lb/250g graham crakers
4.5 oz/125g unsalted butter, melted
1 L cups/300ml sour cream
1 cup/250ml sugar
1 teaspoon/5ml vanilla extract
2 tablespoons/30ml lemon zest
4 eggs
Three 8oz packages/750g cream cheese, at
room temperature, cut into cubes
METHOD
1. Preheat oven to 325°F/160°C. Grease
and line the bottom of a 9-inch/23cm
springform pan with non-stick
parchment paper. Place graham crackers
into blender jug. Place lid on blender jug.
2. Select ICE CRUSH or PULSE setting
and blend until cookies are finely
crushed. Place into a bowl, add melted
butter and mix well. Press cookie
crumb mixture on the bottom and 2
inches/5cm up the sides of a greased
and lined springform pan. Refrigerate
for 10 minutes.
3. Meanwhile place sour cream, sugar,
vanilla and lemon zest, eggs into the
blender jug, place lid on blender jug
and blend on HIGH speed until just
combined. Turn blender off and add
half of the cream cheese; blend on high
for 30 seconds. Turn blender off and
add remaining cream cheese; blend on
HIGH for 30 second or until mixture is
smooth. Do not over mix.
4. Pour the cream cheese mixture into
the springform pan. Place the pan on
a baking tray and bake for 1 ¼ -1 ½
hours or until there is a dime size circle
in the middle (just set). Turn oven off.
Leave the cheesecake in oven, with the
door open, for 2 hours or until cooled
completely (this will prevent cheesecake
from cracking). Refrigerate until well
chilled.