Manual Solis 8322 - Twist and Mix (page 90 of 104) (English, German, French)

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CAKES

RASPBERRY CHEESECAKE

Serves 8

• Ingredients

250 g plain sweet biscuits

125 g butter, melted

200 ml sour cream, at room temperature

150 g caster sugar

1 teaspoon vanilla extract

3 eggs

500 g double cream cheese, at room temperature, cut into cubes

125 g (1 cup) fresh or frozen raspberries

• Method

1. Preheat oven to 160 °C with no fan. Line the base of a 20 cm springform pan

with non-stick baking paper.

2. Place half the biscuits into blender jug and secure lid and measuring cap. PULSE

in short bursts until biscuits are finely crushed, and transfer to a bowl. Repeat

with remaining biscuits.

3. Add melted butter and mix well. Spread biscuits mixture on the base and sides

of the prepared pan. Use a straight-sided glass to spread and press the biscuit

mixture firmly onto the base and sides of pan. Refrigerate for 10 minutes.

4. Add sour cream, sugar, vanilla extract and eggs to the blender jug and secure

lid and measuring cap. Process on LIQUIFY / 4 for 30 seconds or until well com-

bined.

5. Add half the cream cheese and secure lid. Process on LIQUIFY / 4 for 30 seconds

or until combined.

SOLIS Twist Mix -Rezepte E_2015 24.02.15 11:39 Seite 90

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Solis 8322 - Twist and Mix Manual

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