Coconut, lime and passionfruit cheesecake

Coconut, lime and passionfruit cheesecake

Serves – 12 people

Prep Time – 20 minutes

Cooking Time – overnight

Ingredients – cheesecake

125g olive oil spread, melted
1/4 cup desiccated coconut
250g granita biscuits
500g Liddells lactose free cream cheese
300ml Liddells lactose free lite thickened cream

250g coconut cream
1 tsp coconut essence
1/2 cup caster sugar
1 tsp vanilla bean paste
4 tsp gelatin powder

The zest of 1 lime

3 tbs boiling water
Shaved coconut, toasted, to serve

Ingredients – lime and passionfruit syrup
170g of passionfruit pulp
Juice of 1 lime
1 tbs caster sugar

Method

  1. Line a 24cm round, 7cm high springform pan with baking paper, ensuring the paper extends 2cm above the top.
  2. Add biscuits and desiccated coconut to a food processor and whizz to resemble a fine crumb. With the mixer running, add the melted Liddells lactose free dairy spread and process until well combined. Empty mixture into the prepared pan and use the back of a metal spoon to press it evenly across the bottom. Refrigerate while the filling is prepared.
  3. Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 mins to cool.
  4. Place Liddells lactose free cream cheese, coconut essence, vanilla bean paste, caster sugar and lime zest into a large mixing bowl and use an electric mixer to beat for 5 minutes, or until light and fluffy. Add Liddells lactose free lite thickened cream and coconut cream and beat for a further 2 minutes until all is well combined. With the motor running, gradually add the gelatine mixture, beating until just smooth. Pour the cream mixture over the biscuit base and refrigerate overnight.
  5. To make the syrup – place passionfruit pulp, lime juice and sugar into a smallsaucepan over a medium heat. Allow to come to a simmer for 5 minutes, stirring occasionally, or until the sauce begins to slightly thicken. Once cooked, remove from heat and allow to fully cool.
  6. Remove the sides from the springform pan and use a spatula to carefully separate the cheesecake from the base of the pan. Serve the cheesecake toppedwith lime and passionfruit syrup, and toasted shaved coconut.

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Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted. Caramel. Cheesecake. Need I say more?

To many, plain cheesecake is decadent enough. For me, this amazingly delicious Salted Caramel Cheesecake, is gluttonous heaven. A buttery, crunchy, salted bagel crisp crust that sits beneath a smooth and creamy caramel cheesecake filling, topped with praline shards that hold notes of caramel, salt and bagel crisp crunch. Wow.

Ingredients – cheesecake

  • 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of butter – melted
  • 800g caramelised condensed milk
  • 500g block of cream cheese – at room temperature
  • ¼ cup of boiling water
  • 3 tsp of powdered gelatin
  • ½ tsp of salt – or to taste

Ingredients – praline

  • ½ packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • ½ cup of caster sugar
  • 2 tbs of cold water

Salted Caramel Cheesecake with Praline

 

Method

  1. Place 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into the bowl of a food processor and process until it resembles a fine crumb. Add the melted butter and process until combined. Press the crumbs evenly over the base and sides of a lined, 20cm springform pan using the back of a metal spoon and chill in the refrigerator for 20 minutes.
  2. Place cream cheese and caramelised condensed milk into a large mixing bowl and using an electric mixer, beat until smooth.
  3. Place boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add gelatin mix and salt to the cream cheese mixture and process until well combined.
  4. Pour the cream cheese filling mixture over the bagel crumb base and refrigerate overnight, or for a minimum of four hours.
  5. Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  6. Increase heat to high. Bring to the boil, and boil, without stirring, for 5 to 7 minutes or until the mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Roughly break ½ a packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into halves and quarters and arrange on prepared tray, pour over sugar and allow to cool before breaking into praline shards.
  7. Carefully remove cheesecake from spring form pan, arrange praline shards on top and serve.

Enjoy!

Caramel Cheesecake

No-bake Cheesecake

Snickers Cheesecake

Caramel and Chocolate Cheesecake

When life is so busy, I’m all for taking a few cooking shortcuts… and you’d need not feel guilty about it. Especially when the results are so delicious that your guests ask for the recipe!

So without further ado, may I present the recipe for one of my favourite desserts, the wickedly good, no-bake Scnickers Cheesecake. Chocolate, salty caramel and nuts – YUM! What’s not to love?

Ingredients – Base

  • 250g chocolate biscuits
  • 1/4 cup of desiccated coconut
  • 100g butter – melted

Ingredients – Filling

  • 3 teaspoons powdered gelatine
  • 1 1/2 tablespoons boiling water
  • 500g cream cheese – softened
  • 300ml thickened cream – whipped
  • 1/2 cup of good quality caramel sauce – adjust amount according to your taste preferences
  • 1/4 cup of dark brown sugar
  • 3/4 cup of roasted, lightly salted peanuts – washed to remove excess salt, dried and roughly chopped
  • Melted milk chocolate – to serve

Method

  1. Grease a 20cm-round (base) springform pan and line the bottom with baking paper.
  2. Using a food processor, process biscuits and coconut to resemble a fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes. Note: to keep the rustic look and feel of the cheesecake, don’t make the edges of the biscuit base uniform.
  3. Sprinkle gelatine over boiling water in a small heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
  4. Meanwhile, using an electric mixer, beat cream cheese and caramel sauce until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream and 1/2 of the peanuts into the mixture.
  5. Scatter the remaining peanuts over the biscuit base, pour mixture into the prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
  6. Remove the cheesecake from pan. Decorate top of cheesecake with melted chocolate and serve.

Enjoy!

 

Strawberry Cheesecake Jars

AF Strawberry Cheesecake Jar 3

Unless you’re a Michelin-star Chef, Valentine’s Day probably isn’t the occasion to be ambitious in the kitchen. Attempting your first soufflé under pressure is sure to leave you with egg on your face, pun intended. Instead, I recommend choosing simple, food-assembly recipes that you are confident in being able to complete, even if your mind wanders off a little….

Invoke your inner love god or goddess by adding a dash of the aphrodisiac ingredient, Strawberry, to your Valentine’s Day meal with this quick, simple, make-in-advance Strawberry Cheesecake Jar. Pop them in your picnic basket, grab the bubbly and it will be a Valentine’s Day to remember!

Strawberries have long been touted as one of Mother Nature’s best aphrodisiacs. Known, as the symbol of Venus, the goddess of love, strawberries have been portrayed as a symbol of love and seduction for centuries. They boost energy by providing the essential vitamins and minerals needed to keep fires burning, long into the night.

These Strawberry Cheesecake Jars sure to set hearts a blaze this Valentine’s Day with a White Chocolate and Macadamia Nut crumble base, topped with Strawberry Cheesecake mix and finished with a velvety layer of Anathoth Farm Strawberry Jam. As, French folklore would have it, if you share strawberries with your Valentine you will soon fall in love with one another. So, you had better grab two spoons!

Ingredients

  • 1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
  • 1 packet of White Chocolate and Macadamia Nut Cookies
  • 250g Mascarpone
  • 220g Cream Cheese

Method

  1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.
  2. Add ½ a pottle of Anathoth Farm Strawberry Jam, Cream Cheese and Mascarpone into a large mixing bowl; stir until well combined and smooth.
  3. Evenly distribute the cookie crumble among serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of Anathoth Farm Strawberry Jam, top with cookie crumble and serve.

Enjoy!

AF Strawberry Cheesecake Jar 1