Breville THE SMART OVEN BOV800XL /A - Manuel (Page 38)

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HEAVENLY LEMONY
CHEESECAKE WITH FRESH
BERRIES
Function: BAKE
Temperature: 350˚F (175˚C) for cookie
crumb crust and 325˚F (162˚C) for the
cheesecake
Cooking Time: 7 minutes for crumb crust
and 55 minutes for the cheesecake
Convection Fan: OFF
Yield: One 8” round cheesecake
1½ Cups (375 ml) Dry vanilla cookie
crumbs or graham wafer crumbs
3 Tablespoons (45 ml) Melted butter
24 oz (750 g) Cream Cheese, room
temperature
1 Cup (250 ml) Sour cream
¾ Cup (180 ml) Granulated sugar
2 Tablespoons (30 ml) Lemon zest
2 Tablespoons (30 ml) Lemon juice
3 Eggs, separated
1. Grease the bottom and sides of an 8
inch round springform pan. Combine
cookie crumbs and melted butter and
press onto the bottom and a third up the
sides of the pan.
2. Set the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD screen
points to BAKE. Set the temperature
to 350°F (175°C) and the time to
7 minutes. Deselect the convection
fan setting. Press the START/CANCEL
button to activate.
3. Remove the cookie crust from the oven
and allow to cool completely.
4. Meanwhile, to make the cream cheese
filling, separate the egg yolks from the
egg whites.
BITTERSWEET CHOCOLATE
CRÈME BRULEE
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 40 to 45 minutes
Convection Fan: OFF
Yield: 6 Servings
2 Cups (500 ml) Heavy cream
4 Egg yolks
3 Tablespoons (45 ml) Granulated sugar
3 oz (90 g) Bittersweet chocolate
1 Teaspoon (5 ml) Pure vanilla extract
2 Tablespoons (30 ml) Sugar for brulee
Boiling water
6 x ½ cup capacity (6 x 125 ml capacity)
Ramekins
1. In a sauce pot, heat the cream until
bubbles begin to form. Remove from
heat and add the chocolate, stirring to
melt.
2. In a separate bowl, whisk together the
egg yolks and sugar until the mixture
turns a pale yellow, about 5 minutes.
With one laddle at a time, slow dribble
the hot cream into the egg yolk mixture
whisking constantly. Strain the mixture
into a clean bowl. Stir in vanilla,
whisking constantly.
3. Divide the custard amongst six ramekins.
4. Place the ramekins inside a 13x9x3 inch
pan to fill. Pour enough boiling water
into the pan to fill ²⁄³ up the sides of the
ramekins.
5. Cover loosely with foil or parchment
paper. Set the wire rack in the bottom
rack height position. Carefully place the
pan in oven.
6. Turn the function dial until the indicator
on the LCD screen points to the BAKE
5. Using a food processor or stand mixer,
cream the cheese first, and then add the
sugar. Scrape sides of bowl and blades
or beaters and add egg yolks one at a
time. Scrape again to ensure a smooth
texture is achieved without overbeating.
Add lemon zest and lemon juice and mix
to combine. Add sour cream.
6. In a separate bowl, beat the egg whites
until stiff peaks form. Gently fold in one
third the egg whites into the cream
cheese to lighten the mixture. Add the
rest of the egg whites, folding gently,
taking care not to deflate the bubbles.
Turn the mixture into the cooled
cookie crust.
7. Set the wire rack in the bottom rack
height position. Turn the FUNCTION dial
until the indicator on the LCD screen
points to BAKE. Set the temperature to
325˚F (162˚C) and the time to 55 minutes.
Deselect the convection fan setting.
Press the START/CANCEL button to
activate. Bake the cheesecake for 55
minutes or until it is set but still wobbly in
the center.
8. Remove the cheesecake from the oven
and allow to completely cool on a wire
rack before refrigerating for at least
6 hours.
9. For a simple topping, combine 1 cup
of each: strawberries, blueberries and
raspberries, 3 tablespoons sugar and
1 tablespoon lemon juice in a small bowl.
Toss to coat and let sit
10 minutes.
10. Slice the cheesecake and mound 3
tablespoons of the berries on the top.
function. Turn the convection fan off.
Set the temperature to 325˚F (162˚C)
and press START/CANCEL button
to activate.
7. Bake approximately 40 to 45 minutes or
until the custards are set, but still wobbly
in the center. As they cool the custards
will firm up.
8. Refrigerate at least 4 hours. Wrapped
in plastic the crème brulees can be
refrigerated for up to 3 days.
9. When ready to serve, sprinkle 1
teaspoon of sugar on top of each
crème brulee.
10. Using a kitchen blow torch, slowly move
the flame over the sugar from side to
side until the sugar begins to melt and
takes on a caramel color.
RECIpES RECIpES