Christmas Cheesecake
Preparation 20 Minutes
Cook 2 hours Minutes
Serves 16
Method
Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.
Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170Β°C (150Β°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.
Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!
Ingredients
350g Marie biscuits (or other plain biscuits)
300g butter, melted, plus extra to grease tin
180g caster sugar
5 large eggs
500g cream cheese, room temperature
250g quark, drained, room temperature
250g sour cream, room temperature
1 tsp vanilla bean paste
50g cornflour, sifted
200g Angas Park Mixed Peel
200g Sunbeam Australian Sultanas
MERINGUE
12 egg whites
1 1β2 cups caster sugar
Recipe Collection
Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preheat the oven to 180Β°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.Β
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chopΒ
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.Β
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.Β Β
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil.Β Β Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ΒΊC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine.Β Β Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you donβt own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water.Β Β When the mixture sets into a soft ball that doesnβt stick to your fingers when gently pinched, the fudge is ready.Β Β This is referred to as βsoft ballβ stage.
Fruit & Nut Clusters
- Pre-heat oven to 170Β°C (150Β°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
Cinnamon Scrolls
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.Β Β
Stir in flour, salt, currants and sultanas until a dough begins to form.Β
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.Β
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.Β Β
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.Β
In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.Β
Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.Β Β
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.Β
Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.Β
Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.
Makes 9 cinnamon scrolls.Β
To make the frosting:β―Β
In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.Β Β
Hot Cross Sultana Muffins
Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ΒΎ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.
Crosses:
Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.
Christmas Bomb Alaska
Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line a tall dariole mould or similar with plastic wrap
Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Return mould to the freezer & freeze for 5 hours or till firm.
Beat egg whites and sugar until stiff peaks form.
Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.
