Filter
Top Products
77
RECIPES
HEAVENLY LEMONY CHEESECAKE
WITH FRESH BERRIES
Function: BAKE
Temperature: 350˚F (175˚C) for cookie
crumb crust and 325˚F (162˚C) for
the cheesecake
Cooking Time: 7 minutes for crumb crust
and 55 minutes for the cheesecake
Convection Fan: OFF
Yield: One 8” round cheesecake
INGREDIENTS
1½ Cups (375 ml) Dry vanilla cookie crumbs or
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 Tablespoons (30 ml) Lemon zest
2 Tablespoons (30 ml) Lemon juice
3 Eggs, separated
METHOD
1. Grease the bottom and sides of an 8 inch
round springform 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 BAKE. Set the
temperature to 350°F (175°C) and
the time to 7 minutes. Deselect the
convection fan setting. Press the
START/CANCEL button to activate.
3. Remove the cookie crust from the oven
and allow to cool completely.
4. Meanwhile, to make the cream cheese
filling, separate the egg yolks from the
egg whites.
5. 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
lemon zest and lemon juice and mix to
combine. Add sour cream.
6. 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 cookie crust.
7. Set the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to BAKE. Set the
temperature to 325˚F (162˚C) and
the time to 55 minutes. Deselect the
convection fan setting. Press the
START/CANCEL button to activate.
Bake the cheesecake for 55 minutes
or until it is set but still wobbly in the
center.
8. Remove the cheesecake from the oven
and allow to completely cool on a wire
rack before refrigerating for at least
6 hours.
9. For a simple topping, combine 1 cup
of each: strawberries, blueberries and
raspberries, 3 tablespoons sugar and
1 tablespoon lemon juice in a small bowl.
Toss to coat and let sit 10 minutes.
10. Slice the cheesecake and mound
3 tablespoons of the berries on the top.
BOV800XL_IB_H11.indd 77 21/03/11 9:57 AM