Violet crumble Cheesecake

ngredients

Base

• 2 cups (250g) plain chocolate biscuit crumbs
• 125g butter (melt)

Filling

• 2 x 250g packets cream cheese (soften)
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 2 teaspoons of gelatine
• 1 Tablespoon water
• 3 x 45g violet crumble bars (broken up)

Method

1. Grease 20cm by 20cm pan and line with baking paper to extend over the sides.
2. Combine biscuit crumbs and butter in a bowl – mix well. Then press evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
3. For the filling, beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy.
4. Sprinkle gelatine over water in a cup and stand in a small pan of simmering water, stir until dissolved. Let it cool slightly.
5. Finally, with an electric mixer pour gelatine mixture into the cream cheese mixture. Add in violet crumble bars.
6. Pour mixture over set crumb crust. Sprinkle extra crumble on top if you wish. Refrigerate until set.

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
sultanas
50g brown sugar 

1. Preheat oven to 180°C.

2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.

3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas

4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.

5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.