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15
Baked Lemon Cheesecake Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
1
/
2
cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
1. Crush biscuits 5-6 at a time using the
‘PULSE’ button until crumbled. Remove
jug from base and shake biscuits if
necessary. Combine the nutmeg, melted
butter and biscuit crumbs in a bowl; mix
well. Press crumb mixture into the base
and sides of a greased 20cm springform
pan. Place on a baking tray and
refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and
half of the cream cheese in blender.
3. Press the ‘MIX’ button. With the motor
still running, remove the ingredient cup
from the lid and drop in the remaining
cubes of cream cheese one at a time,
until the mixture is smooth.
4. Pour filling into crust and bake in oven at
160°c for approximately 50 minutes or
until firm. Cool in oven with door ajar.
Refrigerate for several hours before
serving.
Banana Cake with Cream Cheese Frosting
2
1
/
4
cups self raising flour
1
/
2
teaspoon salt
1 teaspoon cinnamon
1
/
2
teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
1
/
2
cup buttermilk
1
1
/
2
cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1
1
/
2
cups very ripe mashed banana
1. Preheat oven to 180°c. Grease and line a
20cm baba pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Place the eggs, butter, milk, sugar,
vinegar, essence, and bananas into
blender jug.
4. Press the ‘MIX’ button. (Mixture will
separate at this stage but will come back
together when mixed with dry ingredients).
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
or whisk until combined.
6. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked
when tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
8. Ice with cream cheese frosting, recipe
over page.
Recipes – Desserts