Panasonic NN-C2000W Apricot Cheesecake C, Zesty Cheesecake, Honeycomb Cheesecake, Method Base

Slices, Desserts and Pastries

Apricot Cheesecake C

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 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. Place on Low Rack and cook on 160˚C for 55 to 60 minutes. Refrigerate until cold before slicing.

If desired, decorate with whipped cream, drained canned apricot halves and roughly chopped pecans.

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	gelatin
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 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 biscuits,
	crushed
125 g	butter
3 teaspoons	gelatin
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 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
180 g	sweet plain biscuits, crushed
250 g	cream cheese, softened
1/3 cup	sugar
	juice and rind of 1 lemon
2	eggs
1/3 cup	flour
1 can (450 g)	crushed 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.

Cooking Guide

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