Operating instructions

dry ingredients and mix with a wooden spoon until combined.

Pour mixture into prepared tin and bake for about 40 minutes or until cooked when tested

with a skewer. Allow cake to cool in pan for 5 minutes before transferring to a wire rack

to cool.

Cream Cheese Frosting

250g softened cream cheese

60g butter

1 teaspoon vanilla

3 cups icing sugar mixture

¼ cup passionfruit pulp

Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer, beat

until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add

passionfruit. Spread over cooled cake.

Baked Lemon Cheesecake

250g plain biscuit crumbs

2 teaspoons nutmeg

125g butter, melted

250ml thickened cream

3 eggs

½ cup caster sugar

2 teaspoon grated lemon rind

2 tablespoons lemon juice

500g cream cheese, room temperature, cubed

Using the processing bowl fitted with the universal 's' blade process the biscuits using

pulse button until crumbled. Add the nutmeg and melted butter and process until combined.

Scrape sides if necessary. Press crumb mixture into the base and sides of a greased

20cm springform pan. Place on a baking tray and refrigerate for 30 minutes. Using the

cleaned processing bowl fitted with the universal 's' blade, place cream, eggs, sugar,

rind and juice in processor bowl. With the motor still running remove the food pusher

and drop cubes of cream cheese while processing until mixture is smooth. Pour filling

into crust and bake in oven at 160° for approximately 50 minutes or until firm. Cool in

oven with door ajar. Refrigerate for several hours before serving.

Chocolate Cake

1½ cups self-raising flour

½ cup cocoa

1½ cups caster sugar

pinch of salt

150g butter or margarine, at room temperature

2 eggs

1 cup milk

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