Ingredients
-
200g blanched almond flour
-
¼ tsp salt
-
2 tbsp salted buttermelted
-
1 large eggbeaten
-
900g light or low-fat cream cheese
-
70g caster sugar
-
5 large free-range eggs
-
juice of 2 lemonsor limes
-
1 vanilla podhalved lengthways and seeds scraped
-
butterfor greasing
Directions
A lighter take on classic cheesecake, made with an almond flour base and a softly set lemon-vanilla filling. Baked using the Panasonic Air Fry Combination Microwave Oven’s convection setting, this cheesecake is gently sweetened and perfect for serving chilled.
Ingredients
| 200g blanched almond flour | |
| ¼ tsp salt | |
| 2 tbsp salted butter | |
| 1 large egg | |
| 900g light or low-fat cream cheese | |
| 70g caster sugar | |
| 5 large free-range eggs | |
| juice of 2 lemons | |
| 1 vanilla pod | |
| butter |
Steps
|
1
|
Lightly grease a 23 cm pie dish or cake tin and set aside. Preheat the Panasonic Air Fry Combination Microwave Oven using the Convection function at 180°C. |
|
2
|
Add the almond flour, salt, melted butter and egg to a bowl and mix until the mixture just comes together. |
|
3
|
Press the mixture evenly into the base of the prepared dish. |
|
4
|
Place the enamel tray on top of the glass turntable. Place the dish onto the enamel tray and bake using the Convection function at 180°C for 13–18 minutes until lightly golden, then remove and allow to cool slightly. |
|
5
|
Add the cream cheese, caster sugar, eggs, citrus juice and vanilla seeds to a bowl and mix until smooth and fully combined. |
|
6
|
Pour the cheesecake mixture over the baked base and smooth the surface. |
|
7
|
Return the dish to the enamel tray and bake using the Convection function at 170°C for 30–45 minutes until just set with a slight wobble in the centre. |
|
8
|
Remove from the microwave and allow to cool completely, then chill before slicing. |
|
9
|
Serve with raspberry coulis. |
Loading...
