Ingredients

• 250g Biscuits
• 150g Butter
• 2 Eggs
• 115g Caster Sugar
• 3 tablespoons Cornstarch
• 900g Cream Cheese
• 115g Double Cream
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice
• 150g Raspberries

Tools

• Oven
• kCook Multi
• Springform pan - 8 x 2.5"
• Kcook bowl

Method

1. Grease a clean springform pan then set aside
2. Fit max blade to kCook bowl
3. Add biscuits to the kCook bowl
4. Fit kCook bowl to kCook Multi
5. Attach lid to kCook bowl with filler cap fitted
6. Blend with filler cap fitted - 1 min, speed 12
7. Then add butter to the kCook bowl
8. Blend with filler cap fitted - 1 min, speed 9
9. Transfer content of kCook bowl to springform pan evenly and press down
10. Chill in fridge and continue
11. Pre-heat oven - 160°C
12. Clean kCook bowl
13. Fit whisk tool to kCook bowl
14. Add caster sugar and cornstarch to the kCook bowl
15. Fit kCook bowl to kCook Multi
16. Attach lid to kCook bowl with filler cap fitted
17. Whisk with filler cap fitted - 1 min, speed 6
18. Then add cream cheese to the kCook bowl
19. Whisk with filler cap fitted - 3 min, speed 6
20. Then add double cream, vanilla extract, lemon juice and egg to the kCook bowl
21. Whisk with filler cap fitted - 5 min, speed 6
22. Then add raspberries to the kCook bowl
23. Mix with filler cap fitted - 20 sec, speed 4
24. Transfer content of kCook bowl to springform pan
25. Spread until level
26. Bake until golden brown - 45 min, 160°C
27. Let cool
28. Chill in fridge - approx 2 hr
29. Serve

Home  >  Recipes