Out of 3 Ratings

Owner's of the Breville Mixer STAND gave it a score of 4.3 out of 5. Here's how the scores stacked up:
  • Reliability

    4.67 out of 5
  • Durability

    4.67 out of 5
  • Maintenance

    3.67 out of 5
  • Performance

    4.33 out of 5
  • Ease of Use

    4.33 out of 5
of 88
1¼ cups dry vanilla cookie crumbs or
graham wafer crumbs
3 tablespoons melted butter
3 eggs, separated
24 ounces (750g) cream cheese, room
½ cup granulated sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup sour cream
1. Grease the bottom and sides of an
8" (20cm) round spring form pan.
Combine cookie crumbs and melted
butter and press onto the bottom and
a third up the sides of the pan.
2. Bake in preheated 350ºF (175ºC) oven
for 7-10 minutes, or until lightly golden.
Allow to completely cool.
3. Assemble Mixer with wire whip .
4. Using Aerate/Whip setting, beat egg
whites until stiff peaks form.
5. Transfer egg whites into a bowl and
return the mixing bowl to the Mixer.
6. Assemble Mixer with scraper beater .
7. Using Cream/Beat setting, cream the
cream cheese first, and then add the
sugar. Add egg yolks one at a time,
mixing well between each addition,
then add lemon zest and lemon juice
until combined.
8. Using the Fold/Knead setting, add sour
cream then one third of the egg whites
to lighten the mixture. Add remaining
egg whites and fold.
9. Pour mixture into the cooled cookie
crumb lined pan.
10. Bake in preheated 350ºF (175ºC)
oven for 50-60 minutes or until the
cheesecake is set, but still wobbly
in the center.
11. Remove the cheesecake from the
oven and allow to completely cool on
a wire rack before refrigerating for at
least 6 hours.
For a simple topping, combine 1 cup
each of strawberries, blueberries and
raspberries, 3 tablespoons sugar and
1 tablespoon lemon juice in a small bowl.
Toss to coat and let sit for 10 minutes.
Slice the cheesecake and mound with
the berry mixture.
BEM800XL_IB_v10.indd 39 19/11/09 3:17 PM