Breville BOV800XL Instruction Booklet page 74

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 for crumb crust and 55
minutes for the cheesecake
Convection Fan: OFF
Yield: One 8" round cheesecake
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
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 the BAKE function and set
the temperature to 350˚F (175˚C). 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. Separate the egg yolks from the egg
whites.
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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 tak-
ing care not to deflate the bubbles. Turn
the mixture into the cooled round pan.
7. 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 convec-
tion fan is off. Set the temperature to
325˚F (162˚C) and the timer to 55 min-
utes. 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 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 min-
utes.
10. Slice the cheesecake and mound 3
tablespoons of the berries on the top.