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Baked Passionfruit Cheesecake
Makes 20cm cheesecake
250g digestive biscuits, halved
80g butter, melted
500g cream cheese, cubed,
room temperature
½ cup caster sugar
300g reduced fat sour cream
3 x 59g free range eggs
1 tsp lemon rind
½ cup passionfruit pulp
1. Preheat a fan forced oven to
140˚C and line the base of a 20cm
springform cake tin with baking paper.
2. Using a food processor, with a blade
attachment, pulse the biscuits for 10
seconds or until completely crushed.
Pour into a bowl and stir through the
butter. Firmly press the biscuit mixture
into the base of the cake tin and
place into the refrigerator to set for
20 minutes.
3. Place the cream cheese and caster
sugar into the mixing bowl, with the
leaf beater attached and beat on
speed setting 4 for 3 minutes, scraping
the sides of the bowl every minute.
4. Add the sour cream and beat for a
further 30 seconds on speed setting
4. Add the eggs on at a time, beating
well after each addition.
5. Scrape down the sides of the
bowl and add the lemon rind and
passionfruit pulp and beat for a
further 30 seconds on speed setting 4.
6. Pour mixture into the cake tin and
place onto an oven tray and then into
the oven for 50 minutes. Place into the
refrigerator overnight to set.
Lemon and Poppy seed
Cupcakes
Makes 18 cupcakes
¼ cup milk
2 tbsp poppy seeds
125g butter, softened
1 cup caster sugar, sifted
2 x 59g free range eggs
2 tbsp lemon juice
2 tsp lemon rind
2 cups self raising flour
½ cup pure icing sugar, to serve
Whipped cream, to serve
1. In a jug, combine the milk and
poppy seeds and allow to stand for
20 minutes.
2. Preheat a fan forced oven to 170˚C
and line 3 x 6 holed cupcake pan with
patty pans.
3. Place the butter and sugar into the
mixing bowl with the leaf beater
attached and cream until light and
thickend, approximately 3 minutes on
speed setting 5, scraping down the
sides every minute.
4. Add the eggs one at a time, beating
well after each addition until
heightened and thick, approximately
1 minute.
5. Fold through the lemon, flour, milk and
poppy seeds on speed setting 1 until
just combined.
6. Spoon evenly into the trays and bake
for 17 minutes or until a skewer can be
removed cleanly. Allow to cool.
7. Dust evenly with icing sugar and serve
with a dollop of whipped cream.