168 Lemon cheesecake Oven setting: CircoTherm® and FullSteam METHOD Preheat oven on CircoTherm® to 160°C. Grease and line Serves: 10–12 the base of a deep sided 23cm springform cake pan. Preparation time: 20 minutes Cooking time: 1 hour Mix the crushed biscuits with the melted butter, stir to Chilling time: 2 hours combine and then press evenly into the base of the Level of difficulty: Easy prepared cake pan. Bake in the oven for 10 minutes until golden. Remove from the oven and allow the base to cool while you prepare the filling. INGREDIENTS In a large electric mixing bowl, beat the softened cream 200g shredded wheatmeal biscuits, finely crushed cheese for 2 minutes. Continue beating on a low speed 90g butter, melted and add the sugar, salt and cornflour. Add the vanilla, 750g creamcheese,at room temperature lemon rind, lemon juice, eggs, egg yolk and sour cream 220g caster sugar and beat until smooth and creamy. Remember not to ¼ tsp salt use a whisk as this will incorporate too much air. 2 tbsp corn flour Pour the mixture onto the prepared base and cover the 1 tsp vanilla essence cheesecake with a piece of aluminium foil. Place the 2 tsp finely grated lemon rind cheesecake into the oven, select FullSteam 100°C and 2 tsp lemon juice cook cheesecake for 1 hour. Remove foil and check the 3 large eggs cheesecake has just set. 1 egg yolk Allow cheesecake to stand at room temperature for 20 250ml sour cream minutes, cover and then refrigerate for 2 hours before serving. NOTE If FullSteam is not available the cheesecake can be cooked on CircoTherm® at 150°C for 45–50 minutes, or until the cheesecake isjust set. Allow the cheesecake to cool in the oven for 20 minutes before placing covered in the fridge. THE NEFF AUSTRALIA COOKBOOK DESSERTS