MAGIMIX Cook Expert Recipe Manual page 133

CHEESECAKE
with apricot coulis
: 20 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
20g plain flour
150g sugar
600g full fat cream cheese
e.g. Philadelphia
®
3 egg yolks
200ml single cream
1 Make the biscuit base and refrigerate for 1 hour. Preheat the oven to 180 °C
(170 ° C fan, gas mark 4).
2 Put the flour, sugar and cream cheese in the metal bowl and run the EXPERT
programme (without heating) for 4 minutes/speed 13. With the programme running,
add the eggs one by one through the opening, followed by the single cream.
3 Spread the cream cheese mixture on the cold biscuit base. Bake in the preheated
oven for 15 minutes, then lower the temperature to 130 °C (120 °C fan, gas
mark 1) and continue cooking for 45 minutes. Make the apricot coulis while the
cheesecake is baking.
4 Turn off the oven, open the door and leave the cheesecake in the oven for 10 minutes.
Cool, then refrigerate for at least 1 hour; serve chilled with the apricot coulis.
quick biscuit base
1 Put the biscuits into the metal bowl and run the EXPERT programme (without heating)
for 40 seconds/speed 13. Scrape down the wall of the bowl and restart for
30 seconds. Add the melted butter through the opening while the machine is running.
2 Put the biscuit base into the bottom of a 23cm spring-form tin*, and press it down
using the bottom of a glass.
apricot coulis
Put the apricots and sugar into the metal bowl. Run the EXPERT programme (without
heating) for 2 minutes/speed 12. Continue for 5 minutes/speed 7/60 °C. Chill
until needed.
T I P
Replace the apricots with red berries.
264
: 1 h 05 : 2 h
R E S T I N G T I M E
:
Q U I C K B I S C U I T B A S E :
200 g digestive biscuits
120g unsalted butter, melted
A P R I C O T C O U L I S :
300 g fresh or frozen apricots
80g caster sugar