60
Cooking Guide
Apricot Cheesecake
Serves: 8 to 10
Ingredients:
250 g plain biscuits
90 g butter
1
/
4
cup apricot jam
250 g ricotta cheese
1 cup chopped dried apricots
2 eggs
1
/
2
cup caster sugar
300 ml cream
2 tablespoons flour
1 teaspoon vanilla essence
Method:
Crush or process biscuits until fine. Melt butter in a
bowl on MED HIGH for
1
/
2
to 1 minute.
Combine with biscuit crumbs and press onto the
base of a 25 cm Spring-form tin. Warm jam in a
small bowl on MED HIGH for 30 seconds. Spread
jam over biscuit base. Refrigerate while making
filling.
Preheat oven to Convection 160˚C. Beat together
the remaining ingredients until well combined and
pour into the biscuit base. Place on Low Rack and
cook on 160˚C for 55 minutes to 1 hour. 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, finely crushed
125 g butter
Filling:
250 g cream cheese
400 g sweetened condensed milk
3 teaspoons lemon or lime rind
1
/
3
cup lemon or lime juice
1 teaspoon gelatine
1 tablespoon water
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 jug,
sprinkle gelatine 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 biscuits,
crushed
125 g butter
3 teaspoons gelatine
1
/
4
cup water
375 g cream cheese
1
/
2
cup caster sugar
1 teaspoon vanilla essence
300 ml thickened cream
3 chocolate coated honeycomb bars,
crushed
Method:
Place butter in a 2-litre bowl and cook on HIGH for
1 minute. Add biscuit crumbs, 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 gelatine. 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 gelatine mixture into the cheese mixture,
add cream and chocolate honeycomb bars. Pour into
the crust, refrigerate until set.
Cherry Kuechen
Serves: 6 to 8
Ingredients:
1 pkt (340 g) buttercake mix
1
⁄
2
cup toasted coconut
125 g melted butter
1 egg
Filling:
425 g can pitted cherries, drained
Topping:
300 ml carton sour cream
2 tablespoons sugar
1
⁄
2
teaspoon cinnamon
Method:
Combine dry cake mix, coconut, melted butter and
egg. Press into 27 cm flan dish. Cook on
HIGH for
4 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on MEDIUM for
10 to 12 minutes. Allow to cool.
Desserts and Pastries
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