the Compact Smart Oven™ - Yardley Hospitality
the Compact Smart Oven™ - Yardley Hospitality
the Compact Smart Oven™ - Yardley Hospitality
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
RECIPES<br />
VANILLA CHEESECAKE<br />
Function: BAKE<br />
Temperature: 175˚C (350˚F) for crumb<br />
crust; 160˚C (325˚F) for cheesecake<br />
Cooking Time: 7 minutes for crumb<br />
crust; 55 minutes for <strong>the</strong> cheesecake<br />
yield: One 9 inch round cheesecake<br />
INGREdIENTS<br />
1 ½ cups graham wafer crumbs<br />
3 Tablespoons (60ml) melted butter<br />
750g cream cheese, room temperature<br />
¾ cup granulated sugar<br />
3 x 60g eggs, separated<br />
2 teaspoons (10ml) pure vanilla extract<br />
1 cup (250ml) sour cream<br />
Berry Topping<br />
1 cup each (strawberries, blueberries,<br />
raspberries), for garnish<br />
¼ cup granulated sugar<br />
1 Tablespoon lemon juice<br />
METHOd<br />
1. Grease bottom and sides of a 9 inch<br />
round spring form pan with butter.<br />
2. Combine biscuit crumbs and melted<br />
butter and press on <strong>the</strong> bottom and a<br />
third up <strong>the</strong> sides of <strong>the</strong> pan.<br />
3. Set <strong>the</strong> wire rack at <strong>the</strong> bottom rack<br />
height position. Turn <strong>the</strong> FUNCTION<br />
dial to BAKE. Set <strong>the</strong> TEMPERATURE<br />
to 175˚C (350˚F) and <strong>the</strong> TIME to 7<br />
minutes. Press <strong>the</strong> START/CANCEL<br />
button to activate.<br />
4. Remove cheesecake from oven and allow<br />
to cool completely. Set aside.<br />
Cream Cheese Filling<br />
1. Using a Breville food processor or stand<br />
mixer, beat <strong>the</strong> cream cheese, and <strong>the</strong>n<br />
add sugar. Scrape sides of bowl and<br />
blades or beaters and add egg yolks<br />
one at a time. Scrape again to ensure<br />
a smooth texture is achieved without<br />
overbeating. Add vanilla and sour cream.<br />
Mix to combine.<br />
2. In a separate bowl, beat egg whites until<br />
stiff peaks form. Gently fold in one third<br />
egg whites into cream cheese to lighten<br />
mixture. Add rest of egg whites, folding<br />
gently taking care not to deflate <strong>the</strong><br />
bubbles. Turn <strong>the</strong> mixture into cooled<br />
spring form pan.<br />
3. Set <strong>the</strong> wire rack at <strong>the</strong> bottom rack<br />
height position. Turn <strong>the</strong> FUNCTION<br />
dial to BAKE. Set <strong>the</strong> TEMPERATURE<br />
to 160˚C (325˚F) and <strong>the</strong> TIME to 55<br />
minutes. Press <strong>the</strong> START/CANCEL<br />
button to activate. Bake until <strong>the</strong><br />
cheesecake is set but still wobbly in<br />
<strong>the</strong> centre.<br />
4. Remove cheesecake from oven and allow<br />
to completely cool on a wire rack before<br />
refrigerating for a least 6 hours.<br />
5. Slice <strong>the</strong> cheesecake using a knife<br />
dipped in hot water, and top with 3<br />
Tablespoons, or more of berry topping.<br />
Berry Topping<br />
Combine 1 cup of each: strawberries,<br />
blueberries and raspberries, ¼ cup<br />
granulated sugar and 1 Tablespoon lemon<br />
juice in a medium bowl. Toss to coat and let<br />
sit 10 minutes.<br />
TIP<br />
If graham wafer crumbs are not<br />
available try using crushed whole<br />
wheat biscuits.<br />
77