Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 89

Slices, Desserts and Pastries
Apricot Cheesecake
Serves: 8 to 10
Ingredients:
250 g plain biscuits
90 g butter
1
/ cup apricot jam
4
250 g ricotta cheese
1 cup chopped dried apricots 250 ml
2 eggs
1
/ cup caster sugar
2
300 ml cream
2 tablespoons flour
1 teaspoon vanilla essence
Method:
Crush or process biscuits until fine. Melt butter in a
bowl on MED HIGH for 30 to 60 seconds.
Combine with biscuit crumbs and press onto the
base of a 25 cm flan dish. Warm jam in a small bowl
on MED HIGH for 30 seconds. Brush jam over
biscuit base. Refrigerate while making filling.
To Cook by Convection:
Preheat oven to 160˚C. Beat together the remaining
ingredients until well combined and pour into the
biscuit base. Cook on 160˚C for 45 to 50 minutes.
Refrigerate until cold before slicing.
If desired, decorate with whipped cream, drained
canned apricot halves and roughly chopped pecans.
Zesty Cheesecake
Serves: 6 to 8
Ingredients:
250 g sweet biscuits,
finely crushed
125 g butter
Filling:
250 g cream cheese
400 g sweetened condensed
milk
3 teaspoons lemon or lime rind
1
/ cup lemon or lime juice
3
1 teaspoon gelatin
1 tablespoon water
Method:
Base:
Place butter in a 2-litre bowl and cook on HIGH for
1 minute, add biscuit crumbs. Press mixture evenly
over base and sides of a lightly greased spring form
tin. Refrigerate while preparing filling.
Filling:
Beat cream cheese in a small bowl with electric
mixer until smooth, add condensed milk, rind and
juice, beat until smooth. Place water in a 1 cup
(250 ml) jug, sprinkle gelatin over water and cook on
MED HIGH for 30 seconds, add and mix into lemon
mixture. Pour into base and refrigerate until set.
Garnish with strawberries and cream.
C
250 g
90 g
60 ml
250 g
2
125 ml
300 ml
30 ml
5 ml
250 g
125 g
250 g
400 g
15 ml
85 ml
5 ml
15 ml
89
Honeycomb Cheesecake
Serves: 6 to 8
Ingredients:
250 g packet honey snap
biscuits, crushed
125 g butter
3 teaspoons gelatin
1
/ cup water
4
375 g cream cheese
1
/ cup caster sugar
2
1 teaspoon vanilla essence
300 ml thickened cream
3 chocolate coated
honeycomb bars, crushed
Method:
Place butter in a 2-litre bowl and cook on HIGH for 1
minute. Add biscuit crumb, mix well. Press mixture
into base and sides of a 22 cm spring form tin.
Refrigerate while making filling. Place water in a
small bowl, sprinkle with gelatin. Heat on MEDIUM
for 30 to 40 seconds to dissolve, DO NOT BOIL.
Place cream cheese into a mixing bowl, add sugar
and vanilla essence. Beat until smooth with electric
mixer. Beat cream in a small bowl until soft peaks
form. Stir gelatin mixture into the cheese mixture,
add cream and chocolate honeycomb bars. Pour
into the crust, refrigerate until set.
Lemon and Pineapple Cheesecake
Serves: 6 to 8
Ingredients:
125 g butter
180 g sweet plain biscuits,
crushed
250 g cream cheese,
softened
1
/ cup sugar
3
juice and rind of
1 lemon
2 eggs
1
/ cup flour
3
1 can (450 g) crushed
pineapple,
drained
Method:
Place butter in a 1 litre dish and cook on HIGH for 1
minute. Add biscuit crumbs, mix well. Press mixture
into a 23 cm pie plate. Refrigerate while making
filling. Place cream cheese into a mixing bowl, add
sugar mix well. Add juice and rind of lemon, eggs
and flour, mix well. Fold through pineapple. Pour
filling into chilled biscuit base. Elevate pie dish and
cook on MEDIUM for 10 to 12 minutes. Refrigerate
until cold before serving.
250 g
125 g
15 ml
60 ml
375 g
125 ml
5 ml
300 ml
3
125 g
180 g
250 g
85 ml
2
85 ml
1 can (450 g)