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Cooking Guide
Slices, Desserts and Pastries
Apricot Cheesecake
Serves: 8 to 10
Ingredients:
250 g plain biscuits 250 g
90 g butter 90 g
1
/
4
cup apricot jam 60 ml
250 g ricotta cheese 250 g
1 cup chopped dried apricots 250 ml
2 eggs 2
1
/
2
cup caster sugar 125 ml
300 ml cream 300 ml
2 tablespoons flour 30 ml
1 teaspoon vanilla essence 5 ml
Method:
Crush or process biscuits until fine. Melt butter in a
bowl on MED HIGH for 30 to 60 seconds.
Combine with biscuit crumbs and press onto the
base of a 25 cm flan dish. Warm jam in a small bowl
on MED HIGH for 30 seconds. Brush jam over
biscuit base. Refrigerate while making filling.
To Cook by Convection:
Preheat oven to 160˚C. Beat together the remaining
ingredients until well combined and pour into the
biscuit base. Cook on 160˚C for 45 to 50 minutes.
Refrigerate until cold before slicing.
If desired, decorate with whipped cream, drained
canned apricot halves and roughly chopped pecans.
C
Zesty Cheesecake
Serves: 6 to 8
Ingredients:
250 g sweet biscuits, 250 g
finely crushed
125 g butter 125 g
Filling:
250 g cream cheese 250 g
400 g sweetened condensed 400 g
milk
3 teaspoons lemon or lime rind 15 ml
1
/
3
cup lemon or lime juice 85 ml
1 teaspoon gelatin 5 ml
1 tablespoon water 15 ml
Method:
Base:
Place butter in a 2-litre bowl and cook on HIGH for
1 minute, add biscuit crumbs. Press mixture evenly
over base and sides of a lightly greased spring form
tin. Refrigerate while preparing filling.
Filling:
Beat cream cheese in a small bowl with electric
mixer until smooth, add condensed milk, rind and
juice, beat until smooth. Place water in a 1 cup
(250 ml) jug, sprinkle gelatin over water and cook on
MED HIGH for 30 seconds, add and mix into lemon
mixture. Pour into base and refrigerate until set.
Garnish with strawberries and cream.
Honeycomb Cheesecake
Serves: 6 to 8
Ingredients:
250 g packet honey snap 250 g
biscuits, crushed
125 g butter 125 g
3 teaspoons gelatin 15 ml
1
/
4
cup water 60 ml
375 g cream cheese 375 g
1
/
2
cup caster sugar 125 ml
1 teaspoon vanilla essence 5 ml
300 ml thickened cream 300 ml
3 chocolate coated 3
honeycomb bars, crushed
Method:
Place butter in a 2-litre bowl and cook on HIGH for 1
minute. Add biscuit crumb, mix well. Press mixture
into base and sides of a 22 cm spring form tin.
Refrigerate while making filling. Place water in a
small bowl, sprinkle with gelatin. Heat on MEDIUM
for 30 to 40 seconds to dissolve, DO NOT BOIL.
Place cream cheese into a mixing bowl, add sugar
and vanilla essence. Beat until smooth with electric
mixer. Beat cream in a small bowl until soft peaks
form. Stir gelatin mixture into the cheese mixture,
add cream and chocolate honeycomb bars. Pour
into the crust, refrigerate until set.
Lemon and Pineapple Cheesecake
Serves: 6 to 8
Ingredients:
125 g butter 125 g
180 g sweet plain biscuits, 180 g
crushed
250 g cream cheese, 250 g
softened
1
/
3
cup sugar 85 ml
juice and rind of
1 lemon
2 eggs 2
1
/
3
cup flour 85 ml
1 can (450 g) crushed 1 can (450 g)
pineapple,
drained
Method:
Place butter in a 1 litre dish and cook on HIGH for 1
minute. Add biscuit crumbs, mix well. Press mixture
into a 23 cm pie plate. Refrigerate while making
filling. Place cream cheese into a mixing bowl, add
sugar mix well. Add juice and rind of lemon, eggs
and flour, mix well. Fold through pineapple. Pour
filling into chilled biscuit base. Elevate pie dish and
cook on MEDIUM for 10 to 12 minutes. Refrigerate
until cold before serving.
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