Breville Boss BBL910XL Instruction Booklet page 29

dESSERTS dESSERTS
BAKEd BLUEBERRy ANd
LEMON ChEESECAKE
Prep: 20 minutes
Cook Time: 1 ½ hours
Serves 10
INGREdIENTS
8 oz (250g) graham crackers
⁄ stick (125g) unsalted butter, melted
1
3
8 oz (250ml) carton sour cream
1 cup (200g) granulated sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
3 x 8oz packages (750g) cream cheese, at room
temperature, cut into cubes
1 cup (145g) fresh blueberries
METhOd
1. Preheat oven to 325°F (160°C). Line the
base of a 9in (23cm - base measurement)
springform pan with non-stick
baking paper.
2. Place graham crackers into blender jug.
Press PULSE, and process until graham
crackers are finely crushed. Transfer to
a bowl. Add melted butter and mix well.
Use a straight-sided glass to spread and
press the biscuit mixture firmly over the
base and sides of pan. Refrigerate 10
minutes.
3. Meanwhile place sour cream, sugar,
vanilla and lemon rind, eggs into the
blender jug. Dial to PUREE, and process
for 10 seconds or until just combined.
4. Press PAUSE, and add half the cream
cheese. Press PAUSE, and process for 20
seconds, or until the mixture is smooth.
5. Press PAUSE, and add remaining cream
cheese. Press PAUSE, and process for 20
seconds, or until the mixture is smooth.
6. Pour the cream cheese mixture into
the prepared pan and sprinkle in the
blueberries. Place the pan on a baking
tray and bake for 1 ¼–1 ½ hours or until
just set in the center. Turn oven off.
Leave the cheesecake in oven, with the
door ajar, for 2 hours or until cooled
completely (this will prevent cheesecake
from cracking). Refrigerate until well
chilled.
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