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Baked lemon cheesecake
Serves: 8
Preparation: 15 minutes
Cooking: 50 minutes
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
1 cup thickened cream
3 eggs
½ cup caster sugar
2 teaspoon finely grated lemon rind
2 tablespoons freshly squeezed lemon juice
500g cream cheese, at room temperature,
cubed
1. Place 5-6 biscuits in the jug of a blender.
“PULSE” until crumbled. Transfer to a
bowl. Repeat with remaining biscuits.
Return biscuit crumbs to the blender
along with the nutmeg and melted
butter and process on “Setting 1” until
combined.
2. Preheat oven to 160C. Press crumb
mixture over the base and sides of a 20cm
springform pan. Place on a baking tray
and place in the fridge for 30 minutes to
chill.
3. Place the cream, eggs, sugar, rind and
juice in blender. Blend on “Setting 3”
until combined. With motor operating,
drop cubes of cream cheese into blender
and blend until combined.
4. Pour filling into prepared pan. Bake for
about 50 minutes or until just set. Turn
oven off. Leave cake in oven with door
ajar, to cool completely. Place in the
fridge for 2 hours to chill. Cut into wedges
to serve.
Banana cake with cream cheese icing
Serves: 10
Preparation: 15 minutes
Cooking: 40 minutes
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
180g chopped butter, room temperature
½ cup butter milk
1½ cups raw sugar
1 teaspoon vanilla essence
1 teaspoon of white vinegar
2 large overripe bananas, mashed
Icing
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
1. Preheat oven to 180C. Spray a 23cm
round cake pan with cooking oil to grease.
Line base with non-stick baking paper.
2. Sift together the flour, salt, cinnamon and
nutmeg into a large bowl.
3. Combine the eggs, butter, milk, sugar,
vinegar, essence, and banana into blender
jug. Blend on ‘Setting 3’ for 35 seconds.
(Mixture will separate at this stage but will
come back together when mixed with dry
ingredients).
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Recipes – Desserts