Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year. 

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

 

Method

1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Chocolate marshmallow cakes

Preparation Time

120 minutes

Cooking Time

5 minutes

Makes

40

 

Ingredients

• 400g good-quality milk or white chocolate, roughly chopped
• 60g copha, chopped
• 250g packet shortbread biscuits (we used Scotch Finger), roughly chopped
• 1 1/2 cups mini marshmallows
• 80g Crunchie bar, finely chopped

 

Method

1. Line 40 x 1 1/2-tablespoon capacity mini muffin holes with small paper cases. Place chocolate and copha into a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, until melted and smooth. Remove from heat. Set aside to cool for 10 minutes.
2. Place biscuits, marshmallows and Crunchie into a large glass bowl. Pour over chocolate mixture. Stir until well combined. Place tablespoonfuls of mixture into paper cases. Refrigerate for 2 hours or until set.

Anzac biscuits with macadamia nuts

Preparation Time

15 minutes

Cooking Time

22 minutes

Makes

30

Ingredients

• 75g (1/2 cup) whole macadamia nuts
• 115g (3/4 cup) plain flour
• 1 tsp ground ginger
• 165g (1 1/2 cups) rolled oats (Home Brand brand)
• 165g (3/4 cup) caster sugar
• 45g (1/2 cup) desiccated coconut
• 2 tbs boiling water
• 1 tbs golden syrup
• 1 tsp bicarbonate of soda
• 125g butter, cubed, melted

 

Method

1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.
2. Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.
3. Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
4. Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

 

Notes

These biscuits can be stored in an airtight container for up to 1 week.

Cranberry-Orange Upside-Down Biscuits

INGREDIENTS

 

Caramel

 

1 1/4      cups packed brown sugar

6            tablespoons butter

3            tablespoons water

 

Biscuits

 

1/2        cup packed brown sugar

1           teaspoon ground cinnamon

1           tablespoon grated orange peel

1           package (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits

1           medium orange, unpeeled, cut into 8 (1/4 inch) slices

3/4        cup dried cranberries

            

Topping, if desired

 

1/2        cup whipping cream

2           teaspoons powdered sugar

2           teaspoons grated orange peel

 

DIRECTIONS

 

1 Heat oven to 350°F. Lightly spray 8 large custard cups (10 oz each) with cooking spray, set aside. 2 In 1-quart saucepan, heat caramel ingredients over medium heat, stirring until sugar is dissolved. Heat mixture to rolling boil; reduce heat to medium-low. Cook 3 to 4 minutes, stirring constantly, until thickened. Let stand 5 minutes to cool slightly. 3 Meanwhile, in small bowl, stir together 1/2 cup brown sugar, the cinnamon and 1 tablespoon orange peel. Separate dough into 8 biscuits. Press each biscuit into the cinnamon and brown sugar mixture until coated on all sides; set aside. 4 Spoon 1 tablespoon caramel into bottom of each custard cup. Place 1 orange slice on top of caramel in each, and top with about 1 tablespoon dried cranberries. Top with remaining caramel, about 1 tablespoon each. 5 Place sugared biscuit on top of brown sugar mixture in each. Bake 14 to 17 minutes or until the biscuit is golden brown. Remove to cooling rack; cool about 10 minutes. 6 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form. 7 Carefully turn custard cups upside down onto 8 individual serving plates. Just before serving, top with whipped cream and grated orange peel.

This fancy brunch treat can also be served as an easy dessert! Be careful working with the caramel mixture; it will be very hot. Since you don’t peel the orange, be sure to wash it very well.