Baked Lemon Cheesecake
250g
plain biscuit crumbs
2 teaspoons
nutmeg
125g butter,
melted
250ml thickened
cream
3 eggs
½ cup
caster sugar
2 teaspoon
grated lemon rind
2 tablespoons
lemon juice
500g
cream cheese, room temperature, cubed
Operate according to the instructions ´Operating`. Assemble the dough hook. Add biscuit
crumbs, nutmeg and melted butter and process on slow speed until combined. Scrape sides
if necessary. Turn the appliance off, remove the splash guard, rise the motorhead and
take out the dough. Press crumb mixture into the base and sides of a greased 20cm
spring form pan. Place on a baking tray and refrigerate for 30 minutes.
Disassemble the dough hook and assemble the whisk. Lower the motorhead, attach the
splash guard, add eggs and sugar to bowl and beat until creamy. Slowly rise speed until
reaching medium speed level. Add thickened cream, lemon juice, lemon rind, and cream
cheese by turns sideways and mix until creamy.
Turn off the appliance, remove splash guard, rise the motorhead and pour mixture into
crust and bake in oven at 160° for approximately 50 minutes or until firm. Cool in oven
with door ajar. Refrigerate for several hours before serving.
Chocolate Cake
1½ cups
self-raising flour
½ cup
cocoa
1½ cups
caster sugar
pinch of salt
150g
butter or margarine, at room temperature
2 eggs
1 cup
milk
Preheat oven to 180 °C, grease and line a 23cm cake tin. Operate according to the
instructions ´Operating`. Assemble the whisk. Add eggs, butter and sugar to bowl, lower
the motorhead according to the instructions ´To operate the appliance`, attach the splash guard
to the bowl and process until creamy. Slowly rise speed until reaching medium speed level.
Add flour, cocoa and salt by turns sideways. Mix until combined. With motor running on
low speed, slowly add milk and mix for 5-10 seconds. Turn the appliance off, remove the
splash guard, rise the motorhead and scrape sides of the bowl.
Lower the motorhead, attach the splash guard and beat until smooth. Turn off the appliance,
remove splash guard, rise the motorhead and pour mixture into prepared cake tin. Bake
in oven for approximately 34-40 minutes or until firm. Allow the cake to cool for 5 min-
utes then remove from baking pan. In the meantime prepare the chocolate icing (see
over). Once the cake is completely cooled, ice with the chocolate icing.
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