Rhubarb-Cranberry Ginger Cream-Cheese Bars

June 8, 2020 / Lyn Jones / 0 Comments


6 Tab unsalted butter, softened
3/4 c packed light brown sugar
3/4 c all-purpose flour
1/2 c old-fashioned or quick-cooking oats
1/4 tsp salt
1 (8-oz.) pkg. cream cheese, softened – yoghurt instead?
1/2 c sugar
1/3 c sour cream
2 eggs
1 tsp vanilla extract
1 tsp grated fresh ginger
1 1/4 c sliced fresh rhubarb (about 12 oz.)(3/4 inch)*
1 1/4 c dried cranberries

Heat oven to 350°F. Line 9-inch square baking pan with foil; spray foil with cooking spray.

Beat butter in medium bowl at medium speed 1 minute or until creamy.
Beat in brown sugar 30 to 60 seconds or until well-blended.
At low speed, beat in flour, oats and salt 30 to 60 seconds or until crumbly.

Press oat mixture into bottom of pan.
Beat cream cheese at medium speed 1 minute or until fluffy. Scrape down sides of bowl.
Beat in sugar 1 minute or until creamy. At low speed, beat in sour cream 15 seconds.
Add eggs one at a time, beating well after each addition. Beat in vanilla and ginger.
Sprinkle rhubarb and cranberries over crust; cover with batter.

Bake 45 to 50 mins til puffed, lightly browned and knife inserted in centre comes out clean.
Cool on wire rack to room temperature.
Cover and refrigerate several hours or overnight. Remove from pan using foil; cut into bars.

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.
1 2 3