Chilled lemon cheesecake with Raspberry Puree
Makes 6 serves
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
½ cup/125ml cream
1 tablespoon grated lemon zest
1
⁄3 cup lemon juice
Raspberry Puree:
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
Assemble the ikon™ Food Processor using the Quad
®
processing blade.
Break biscuits into quarters and place into processing bowl. Process until finely crushed. With the
motor running, slowly add the melted butter through the food chute. Process until combined.
Remove mixture from processing bowl and press over the base and three-quarters up the side of
a lightly greased 20cm spring-form pan. Cover and chill until firm.
Reassemble the ikon™ Food Processor using clean Quad
®
processing blade.
Place cream cheese, condensed milk, cream, lemon zest and juice into clean processing bowl.
Process until smooth. Do not over process.
Pour mixture into prepared biscuit crumb base, cover and refrigerate for at least 24 hours before
serving.
Reassemble
the ikon™ Food Processor using clean Quad
®
processing blade. Place raspberries
into clean processing bowl. Process until pureed. If desired sweeten raspberry puree with icing
sugar.
Serve Lemon Cheesecake with whipped cream and drizzled with Raspberry Puree.
Allow cream cheese to soften at room temperature.
1.
2.
3.
4.
5.
6.
7.
Sweet treats continued
