Baileys Cheesecake

INGREDIENTS

·         250g pkt Arnott’s Choc Ripple biscuits

·         100g butter, melted, cooled

·         3 tsp gelatine powder

·         500g cream cheese, at room temperature, chopped

·         100g (1/2 cup) caster sugar

·         125ml (1/2 cup) Baileys Original Irish Cream liqueur

·         300ml thickened cream

·         Dark chocolate, grated, to sprinkle

Step 1

Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the sides. Place the biscuits in a food processor and process until resembles fine crumbs. Add the melted butter and process briefly until combined. Turn out mixture into the prepared pan. Spread out mixture with the back of a spoon, pressing firmly to smooth the surface. Place in the fridge for 30 minutes or until firm.

·         tep 2

·         Place 2 1/2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave gelatine mixture on High for 20 seconds or until hot. Use a fork to whisk until dissolved. Set aside to cool to room temperature.

·         Step 3

Place the cream cheese and sugar in a large bowl. Use electric beaters to beat until well combined. Add the Baileys and 125ml (1/2 cup) cream. Beat until well combined. Use a spatula to scrape down the side of the bowl occasionally. Beat in the cooled gelatine.

·         Step 4

Pour cream cheese mixture over the biscuit base. Use a spatula to smooth the surface. Place in the fridge for 3 hours or until set. Lift from tin and cut into squares. This slice will keep for up to 5 days in an airtight container in the fridge.

Tim tam cheesecake

Recipe (modified from bestrecipes.com.au)

• 400 g Tim Tams
• 80 g butter melted
• 375 g cream cheese cubed softened
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 cup thickened cream
• 3 tsp gelatine powder
• 1/4 cup boiling water
• 200 g white chocolate cooled melted

• STEP 1 Place 250 g of the Tim Tams in a blender and process into fine crumbs.
• STEP 2 Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes.
• STEP 3 Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
• STEP 4 Mix the gelatine with the boiling water. Stir in the gelatine mixture, dissolved in 1/4 cup of boing water and white chocolate.
• STEP 5 Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base.
• STEP 6 Cover and refrigerate until set.

(if you don't want it to be so sweet, use less caster sugar and white chocolate)

White chocolate and raspberry Cheesecake

Base
1¼ cups shortbread biscuits, crushed
75g butter, melted

Filling
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped

Garnish
Fresh berries, for decoration
Icing sugar, for dusting

make it

1. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
2. BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted CADBURY White Baking chocolate and cream. 
3. POUR the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Lemon Meringue Cheesecake

Ingredients

• 250g digestive biscuits, finely crushed
• 125g butter, melted
• 1/4 cup lemon curd
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 300ml thickened cream
• Finely grated zest and juice of 1 lemon
• Meringue (see below)

Method

1. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
2. Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
3. Spoon Meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.

Meringue

• Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 3/4 cup caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

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.

White chocolate and raspberry cheesecake

courtesy of http://120dollarsfoodchallenge.com/

INGREDIENTS

• 250g granita or other plain biscuits
• 125g butter
• 2 x 250g packets cream cheese
• 150g (2/3 cups) caster sugar
• 3 eggs
• ½ cup (125ml) sour cream OR thickened cream
• 200g white cooking chocolate
• 200g frozen raspberries

METHOD

Crush the biscuits in a food processor. Melt the butter in a microwave and pour in a thin stream into the biscuits (while the machine is still running) until all are coated. Line the base and sides of a 20cm springform pan with the biscuit mixture and press down firmly. Chill in the fridge for 30 minutes.

Preheat oven to 160°C.

Place the cream cheese in the bowl of a food processor and pulse briefly to break up the larger pieces. Add the sugar and blend until smooth. Add the eggs one at a time and blend well between each addition.

Break up the chocolate into small pieces and melt over a double boiler or in 1 minute bursts in the microwave. Add the melted chocolate and cream to the cheese mixture and pulse once or twice just to combine it.

Place half the frozen berries in a small bowl and use a stick blender or a fork to crush them into a thick sauce.

Pour half the cheesecake mixture into the chilled biscuit case. Spoon half the remaining berries and half the raspberry sauce over the top. Repeat with the remaining cheese mixture, berries and sauce, then use a butter knife to gently swirl the berries through the mixture – try not to scrape the biscuit base.

Place the pan on a tray and place in centre of oven.

Bake for 50 minutes to 1 hour until the surface of the cheesecake is just set. Turn the oven off and leave the door of the oven slightly ajar (it will help prevent the surface from cracking). Allow the cheesecake to cool over the next couple of hours before putting it in the fridge to set completely.