Recipes
Decadent Cheesecake
COOK TIME 25 MINUTES (+CHILLING TIME)
SERVINGS 6 - 8
Base
1¼ cups shortbread biscuits, crushed
75g butter, melted
Filling
500g cream cheese, softened
¾ cup caster sugar
1 tsp grated lemon rind
2 tsp gelatine dissolved in ¼ cup boiling water, cooled
200g white chocolate, melted
1 cup cream, lightly whipped
Garnish
Fresh berries, for decoration
Icing sugar, for dusting
Method
Combine the biscuits and butter and press into the base of a lightly greased 22cm springform pan.
Beat the cream cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted white chocolate and cream.
Pour the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.
Raspberry and white chocolate tea cake
COOK TIME 1:10
SERVINGS 8
Ingredients
125g butter
1 cup caster sugar2 eggs225g self raising flour
1 cup vanilla yoghurt
180g white chocolate chopped
1 cup frozen raspberries, defrosted on a few sheets of paper towel
Method
Preheat oven to 170C fan forced. Grease a 20cm x 10cm rectangle loaf tin and line with baking paper.
Beat butter and caster sugar in the bowl of an electric mixer until light and fluffy. Add the eggs and beat to combine. Add the flour and yogurt and beat at a low speed to combine. Increase speed to high and beat for 60 seconds. Spoon half of the mixture into the prepared tin. Scatter over half the chocolate and half the berries. Add the remaining cake mixture and smooth top. Scatter over the remaining raspberries and chocolate.
Bake for 65-70 minutes, leave to cool in the tin.
Dust with icing sugar to serve.
Courtesy of Australia's Best Recipes