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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Orange Syrup Cake

Orange Syrup Cake with Cardamom Cream

Orange Syrup Cake

My Orange Syrup Cake served with Cardamom Cream is moist,  crumbly and super moreish. The addition of sour cream to the cake batter, along with the syrup pour makes for a wonderfully soft and creamy centre that will keep you coming back for seconds and thirds.

Made with a scrumptious Orange, Barley and Passionfruit Syrup from NZ’s Barker’s of Geraldine, it couldn’t be easier to whip up in your kitchen mixer and with a never-fail recipe it’s perfect for even the most inexperienced of cake bakers.

Ingredients

  • 125g butter – cubed, at room temperature
  • 1 cup of caster sugar
  • 2 eggs
  • 300ml of sour cream
  • 1 cup of plain flour
  • 1 cup of self-raising flour
  • 2/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup
  • 200g of double cream
  • 2.5 tsp of ground cardamom

Method

  1. Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
  2. Using an electric beater or kitchen mixer beat the butter and sugar in a large bowel until pale and creamy. Add the eggs, one at a time, beating until just combined. Add the sour cream and 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup, reserving the remaining syrup for cup for later use.
  3. Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
  5. Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup allowing the cake to absorb the syrup as you go. Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.