Manual Sunbeam MX9500 Planetary Mixmaster (page 31 of 52) (English)

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Recipes continued

Rich fudge frosting

90g butter

¹⁄

cup water

½ cup caster sugar

1 ½ cups icing sugar mixture

¹⁄

cup cocoa powder

1. Combine the butter, water, caster sugar

in a small saucepan. Stir over low heat

without boiling until sugar dissolves. Sift

icing sugar and cocoa into a bowl, then

gradually stir in hot butter mixture. Cover

then refrigerate for about 20 minutes or

until frosting is cool and thickens. Beat

with a wooden spoon until spreadable.

Ricotta Baked Cheesecake

90g butter, room temperature

¼ cup caster sugar

1 egg

1 ¼ cups plain flour

¼ cup self-raising flour

750g fresh ricotta

1 cup caster sugar, extra

5 eggs, extra

3 teaspoons finely grated lemon rind

1 tablespoon lemon juice

1. Grease a 22cm springform tin and line the

base with baking paper.

2. Using the Scrapemaster

™

spatula beater,

beat butter, sugar and egg on low speed

(4) until combined.

3. Add flours and beat on low speed (1) until

combined. Using the back of a spoon,

press mixture over the base of prepared

tin. Refrigerate for 30 minutes.

4. Preheat oven to moderately hot

(200°C/180°C fan-forced). Bake for 15

minutes. Remove from oven and press base

down with a clean tea towel. Cool.

5. Reduce oven temperature to moderately

slow (160°C/140°C fan-forced).

6. Place ricotta, extra sugar, extra eggs, rind

and juice in the Stainless Steel Mixing

Bowl. Using the Whisk, mix on high speed

(8-10) until smooth.

7. Pour into tin and bake for about 1 hour or

until set but still wobbly in the centre.

Turn the oven off. Cool cake in the oven

with the door ajar. Refrigerate for several

hours before serving dusted with icing

sugar.

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Sunbeam MX9500 Planetary Mixmaster Manual

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