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DESSERTS
QUICK TEACAKE WITH CINNAMON
SUGAR
Serves 8
INGREDIENTS
2 eggs
M cup milk
1 teaspoon vanilla extract
125g butter, melted
1 cup caster sugar
2 cups self raising flour
Cinnamon topping
20g butter, melted
1 tablespoon caster sugar
1 ½ teaspoons ground cinnamon
METHOD
1. Preheat oven to 160°C with fan. Grease
and line a 20cm cake pan with baking
paper.
2. Combine ingredients in the order listed
into the blender jug. Place lid on jug.
3. Blend on Speed 1/MIX until mixture is
just combined. Scrape down any caught
flour if needed.
4. Pour mixture into prepared pan and
bake in oven for 50-60 minutes or until
a wooden skewer inserted comes out
clean.
5. Allow to cool for 5 minutes then turn out
onto a cooling rack. Brush with melted
butter and sprinkle with cinnamon
topping. Allow to cool before serving.
BAKED LEMON CHEESECAKE
Serves 8-10
INGREDIENTS
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750g cream cheese, at room temperature, cut
into cubes
METHOD
1. Preheat oven to 160°C no fan. Line the
base of a 23cm springform pan with
non-stick baking paper. Place biscuits
into blender jug. Place lid on jug.
2. Select ICE CRUSH or PULSE setting
and blend until biscuits are finely
crushed. Place into a bowl, add melted
butter and mix well. Press biscuits
mixture into the base and sides of a
greased and lined. Use a straight-sided
glass to spread and press the biscuit
mixture firmly over the base and side of
pan, leaving 1cm at the top of the pan.
Refrigerate 10 minutes.
3. Meanwhile place sour cream, sugar,
vanilla and lemon rind, eggs into the
blender jug and blend with lid on, on
speed 5/PUREE until just combined.
Turn blender off and add half of the
cream cheese; replace lid and blend on
speed 5/PUREE for 30 seconds. Turn
blender off and add remaining cream
cheese, replace lid; blend on
speed 5/PUREE for 30 second or until
mixture is smooth. Do not overmix.
4. Pour the cream cheese mixture into the
base. Place the pan on a baking tray and
bake for 1 ¼ -1 ½ hours or until just set
in the centre. Turn oven off. Leave the
cheesecake in oven, with the door ajar,
for 2 hours or until cooled completely
(this will prevent cheesecake from
cracking). Refrigerate until well chilled.