A5P | 01
RECIPES
BAKED RASPBERRY CHEESECAKE
CHOCOLATE & PEAR MUFFINS
METHOD
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Grease the base and sides of a 20cm (8in) spring -
release cake tin (not supplied).
Mix together the biscuits and melted butter until
well combined and spoon into the base of the tin
pressing down well. Chill for 20 minutes.
Meanwhile place the mascarpone cheese, ricotta,
soured cream, eggs, sugar and cornflour in the
MIXING BOWLMIXING BOWL.
Fit the BALLOON WHISKBALLOON WHISK and whisk on speed 2 for
approx. 1 minute, increase the speed to max for 1
minute, until well combined.
Add the orange rind and juice and whisk on speed 2
for 20 seconds, until well combined. Fold in 225g of
the raspberries.
Pour into the prepared tin and bake for about 1 hour
25 minutes, until set. Remove from the heat and
allow to cool. Chill overnight.
Unmould the cheesecake and scatter over the
remaining raspberries and almonds.
Sprinkle with icing sugar.
METHOD
Peel, core and slice the pears into quarters before
slicing again into cubes.
Add the flour, baking powder, sugar and a pinch of
salt to the
MIXING BOWL.MIXING BOWL.
Attach the FLAT BEATERFLAT BEATER and combine the
ingredients on speed 2-3.
Add the milk, melted butter and slightly beaten eggs
through the opening of the SPLASH GUARDSPLASH GUARD. Mix
until all ingredients have combined.
Add the chocolate chips and pear cubes into the
mixture but reduce the reduce the Stand Mixer to
speed 1.
Switch off the appliance and pour the mixture into
muffin tins.
Bake in the oven at 200°C/392°F for 20-25 minutes.
Check they are properly baked by inserting a
toothpick or skewer into the centre of the muffins.
Once baked, remove from the oven and place on a
wire rack to cool.
INGREDIENTS
Digestive biscuits, crushed (175g)
Amaretti biscuits, crushed (50g)
Melted butter (75g)
Mascarpone cheese (500g)
Ricotta cheese (250g)
Sour cream (140ml)
Eggs (x4)
Caster sugar (75g)
Cornflour (1 tbsp 15ml)
Raspberries (350g)
Flaked almonds, toasted (25g)
Finely grated rind & juice of 1 orange
Icing sugar (decoration)
INGREDIENTS
‘00’ Flour (500g)
Sugar (350g)
Milk (300ml)
Melted butter (220g)
Chocolate chips (150g)
Baking powder (4 x tsp)
Eggs (x3)
Pear (x2)
1 pinch of salt
CAUTION: DO NOT OPERATE THE STAND MIXER FOR MORE THAN 5 MINUTES.
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