March 28, 2017 / Lyn Jones / 0 Comments
http://www.sunbeamfoods.com.au/recipes/new-recipes/279-christmasbakedcheesecake
Serves: 8-10
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
- 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
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- 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.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
December 27, 2016 / Lyn Jones / 0 Comments
I did this for a Christmas dessert – semi successful. The tulips (biscuit pastry) was too soft and wrong texture for cheesecream as I let it set too long in fridge while I tried to get the pastry right. It wouldn’t dissolve completely so I could re-set it with the egg whites. Cream tasted nice though. Lot of eggs involved. I used ricotta as much less salt.
Serves 4
250g cottage or ricotta cheese, creamed
5 tsp gelatine
hot water
1/3 cup fruit juice or water (I used passionfruit tin – a bit too flavourful)
3/4 cup diced canned fruit (drained) – try berries for Belinda
1 tsp grated orange rind (Belinda thought this made the whole dish taste right)
2 small eggs, separated
1/3 cup caster sugar
4 individual wetted moulds – silicon patty pans were ideal. No greasing needed but they are quite large so the biscuits had to be moulded around large coffee jars.
60g softened unsalted butter
less than 1/4 cup caster sugar -much too sweet for pastry
1 large egg white
1/4 tsp vanilla
1/3 cup plain flour
20cm (or less) greaseproof paper circle
1. Fresh fruits in season* – slice & mix together in a large bowl (except kiwis, as they absorb blue too easily) ready to spoon into tulipes. * Belinda could eat blueberries, kiwis, strawberries, orange and a little pineapple & peach)
2.Grated chocolate.(made it special)
FILLING:
Cream, blend or process cheese until smooth & creamy.
Soak gelatine in fruit juice or water, dissolving over hot water. Mix into cheese, diced fruit & rind.
Beat yolks with sugar over the hot water until thick & creamy and sugar dissolved* (This took ages by hand – and hurt.). Mix into cheese and cool (not in fridge!!!!).
Whisk egg whites until foamy, fold through cheese and spoon into 4 individual wetted molds. Chill until firm.
BISCUIT PASTRY (tulipes):
Combine the soft butter & sugar until creamy, add egg white from large egg, then vanilla & flour.
Grease 4 circles of greaseproof paper (20cm diam) and spread biscuit batter evenly*
(I cut only one to watch for size. Spreading took quite a while).
Bake in mod hot oven 190 (try 180 for 7 mins) degrees C approx 10 mins until just golden on the edges.* (mine wouldn’t dry out and two burnt on the tray of 4 – will try really thick tray next time.)
Remove biscuit with a spatula and place over an upturned glass, gently pressing into a tulip shape while warm. Cool, then remove and keep airtight until ready to serve.
ASSEMBLY:
Put tulipes on serving dish, unmould cheese shape (by dipping in hot water if necessary),
invert into tulipe and garnish with slices of fresh fruit. Add grated chocolate if desired.