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.

Baked lemon cheesecake

Fresh lemons 'rind' off this dessert beautifully! 

Ingredients (serves 12)

• 250g plain sweet biscuits
• 150g butter, melted
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons finely grated lemon rind
• 3 eggs
• 1/4 cup lemon juice
• Icing sugar mixture and double cream, to serve

 

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
2. Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
3. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.

Baked Snickers cheesecake

Take some clever shortcuts to make this sensational dinner party dessert! 

Ingredients (serves 8)

• 2 x 220g packets frozen sweet shortcrust pastry shells, thawed
• 500g light cream cheese
• 2/3 cup caster sugar
• 2/3 cup thickened cream
• 4 eggs
• 1/74 cup dark choc bits
• 4 x 53g Snickers bars, chopped
• Whipped cream, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Place pastry cases, in foil, on a large baking tray.
2. Using an electric mixer, beat cream cheese and sugar until smooth. Add cream. Beat to combine. Add eggs, one at a time, beating after each addition until combined. Stir in choc bits and three-quarters of the Snickers.
3. Spoon mixture into cases. Bake for 50 minutes or until top is firm to touch and lightly browned. Turn off oven. Cool cheesecakes in oven for 3 hours with door slightly ajar. Refrigerate for 2 hours or until chilled.
4. Top with whipped cream and remaining Snickers. Serve.