Recipes – Desserts
Baked lemon cheesecake
Serves: 8
Preparation: 15 minutes
Cooking: 50 minutes
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
1 cup thickened cream
3 eggs
½ cup caster sugar
2 teaspoon finely grated lemon rind
2 tablespoons freshly squeezed lemon juice
500g cream cheese, at room temperature, cubed
1.Place
2.Preheat oven to 160C. Press crumb mixture over the base and sides of a 20cm springform pan. Place on a baking tray and place in the fridge for 30 minutes to chill.
3.Place the cream, eggs, sugar, rind and juice in blender. Blend on “Setting 3” until combined. With motor operating, drop cubes of cream cheese into blender and blend until combined.
4.Pour filling into prepared pan. Bake for about 50 minutes or until just set. Turn oven off. Leave cake in oven with door ajar, to cool completely. Place in the fridge for 2 hours to chill. Cut into wedges to serve.
Banana cake with cream cheese icing
Serves: 10
Preparation: 15 minutes
Cooking: 40 minutes
2¼ cups self raising flour ½ teaspoon salt
1 teaspoon ground cinnamon
½teaspoon ground nutmeg 2 eggs
180g chopped butter, room temperature
½cup butter milk
1½ cups raw sugar
1 teaspoon vanilla essence
1 teaspoon of white vinegar
2 large overripe bananas, mashed
Icing
250g softened cream cheese ¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture ¼ cup passionfruit pulp
1.Preheat oven to 180C. Spray a 23cm round cake pan with cooking oil to grease. Line base with
2.Sift together the flour, salt, cinnamon and nutmeg into a large bowl.
3.Combine the eggs, butter, milk, sugar, vinegar, essence, and banana into blender jug. Blend on ‘Setting 3’ for 35 seconds. (Mixture will separate at this stage but will come back together when mixed with dry ingredients).
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