CHRISTMAS BAKED CHEESECAKE WITH NUT TOFFEE

March 28, 2017 / Lyn Jones / 0 Comments

http://www.sunbeamfoods.com.au/recipes/new-recipes/279-christmasbakedcheesecake

Serves: 8-10

  christmas baked cheesecake with nut toffee

Base

  • 1 packet malt o’ Milk biscuits
  • 250g unsalted butter, melted                                                                                                                       250g Sunbeam Almond Meal

Filling

  • 300g ricotta
    300g cream cheese                                                                                                                                         1  1/2 cup caster sugar
    1/2 cup cornflour                                                                                                                                             85g unsalted butter, melted, plus extra to grease tin
    3 eggs
    1 tsp vanilla bean paste
    400mL sour cream
    300g Sunbeam Mixed Fruit

Nut Toffee

  • 40g Sunbeam Natural Almonds
  • 40g Skinless Hazelnuts, roughly chopped
  • 1  1/2 cup caster sugar
  • 1/2 tsp sea salt flakes
  1. Pre-heat oven 160 degrees (140 degrees fan).

2.  Brush base and sides of 25cm springform pan with butter.

3.  Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.

4.  Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.

5.  Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

  1. Line a baking tray with baking paper. Spread nuts evenly over tray.
  2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
  3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.

DOUBLE CRUST APPLE & HONEY PECAN PIE

March 21, 2017 / Lyn Jones / 0 Comments

4 sheets Superlight puff pastry
1 kg granny smith apples – peeled, cored & sliced
3 Tab plain flour
1 tsp cinnamon
1/2 cup pecans, roughly chopped
2 Tab melted butter
2 Tab honey
egg white and sugar

1.  Combine flour, cinnamon & pecans. Toss apples to coat in mixture.

2.  Join 2 sheets pastry together by brushing along 1 edge with egg white and just overlapping the second sheet. Press gently together.

3.  Line a 22cm (8″) diameter pie plate with pastry. Do not trim edges.

4.  Arrange coated apple slices over base, pressing in firmly. Combine butter & honey and drizzle over apples.

5.  Join remaining 2 pastry sheets. Brush around rim of bottom pastry with egg white and place top on pie, pressing edges firmly tog to seal.

6.  Trim excess pastry and score edge with a knife to seal well. Make 2 or 3 ruts in top to allow steam to escape. Decorate with leaves and apple shapes from pastry  scraps.

7.  Brush with egg white and sprinkle with sugar. Bake in hot oven (230 degrees C) for 15 mins. Reduce heat to mod (180 degrees C) and bake a further 20-25 mins until golden brown and apples are tender.

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