Ingredients

• 155g Unsalted Butter
• 300g Biscuits
• 3 Eggs
• 1 Lemon
• 1 tablespoon Brown Sugar
• 900g Cream Cheese
• 250g Caster Sugar
• 3 tablespoons All Purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice
• 200ml Sour Cream

Tools

• Oven
• Cooking Chef XL
• Springform pan - 9 x 3"
• Cooking chef xl bowl
• Serving plate

Method

1. Pre-heat oven - 180°C
2. Place a square of foil or parchment on the base of the springform tin and then attach and clip on the sides so the foil/paper catches any mixture
3. Attach the Creaming Beater
4. Add unsalted butter and brown sugar to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Heat with splashguard fitted - 2 min, 50°C, Stir 1
7. Then add biscuits to the Cooking Chef XL Bowl
8. Mix with splashguard fitted - 3 min, Stir 1
9. Transfer content of Cooking Chef XL Bowl to springform pan
10. Spread until level and press down
11. Bake - 10 min, 180°C
12. Remove from oven then set aside
13. Pre-heat oven - 220°C
14. Clean Cooking Chef bowl
15. Attach the Creaming Beater
16. Add cream cheese to the Cooking Chef XL Bowl
17. Mix with splashguard fitted - 2 min, Speed 2
18. Then add caster sugar, all purpose flour and salt to the Cooking Chef XL Bowl
19. Mix with splashguard fitted - 30 sec, Speed 3
20. Then add vanilla extract, egg, lemon, lemon juice and sour cream to the Cooking Chef XL Bowl
21. Mix with splashguard fitted then scrape bowl - 1 min, Speed 2
22. Mix with splashguard fitted - 30 sec, Speed 3
23. Brush sides of the springform tin with melted butter
24. Transfer content of Cooking Chef XL Bowl to springform pan
25. Spread until level
26. Place the springform tin onto a baking tray
27. Bake - 10 min, 220°C
28. Reduce heat - 90°C
29. Bake - 1 hr, 90°C
30. Turn off the oven and leave the cheesecake in the oven
31. Leave - 2 hr
32. Remove from oven
33. Carefully remove the cheesecake from the springform tin and place onto a serving plate
34. Serve

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