2019-09-01 delicious

whiztocombine.Addeggsandcaster

sugarandwhiztocombine.Pourintopan.

Combinecinnamonanddemerarasugarin

a bowlandscatterovertheentiretopof

thecake.Placecakeona trayandbakefor

1 hour 10 minutesoruntiljustsetwitha

gentlewobblein thecentre.Turnoffthe

ovenandcoolcompletelyin theoven,

thenchillfor4 hoursoruntilfirm and set.

Cut into slices and serve.

BLUEBERRY& GINGER

MASCARPONE CAKE

SERVES8-18

Begin this recipe at least 5 hours ahead.

2 sheetsfrozen shortcrust pastry,

thawed

11 / 2 cup(330g)castersugar

500gcreamcheese, chopped, softened

1 tbscornflour

3 eggs

2 tspvanillaextract

1 tbs,plusextra^1 / 2 tspgroundginger

500ggood-qualitymascarpone

250g blueberries

Preheatovento200°C.Greasethebase

andsideofa 22cmspringformcakepan.

Cuta circlefromonesheetofpastry,using

thecakepanasa guide.Pressintothe

baseofpreparedpan.Cutremaining

sheetofpastryinto3 evenstripsandpress

intothesideofthecakepan,trimmingany

excess.Freezefor 20 minutestofirmup,

thenlinepastrywithbakingpaperand

pastryweights.Placeona bakingtrayand

bakefor 20 minutesoruntiledgesarelight

golden.Removeweightsandpaper,and

bakefora further 15 minutesoruntilbase

is goldenanddry.Removefromovenand

coolslightly.Reduceovento160°C.

Place1 cup(220g)sugarandcream

cheesein thebowlofa standmixerwith

thepaddleattachment.Beatuntilsmooth.

Beatin cornflour,thenaddeggs,oneat a

time,untilwellcombined.Beatin vanilla,

1 tbsgingerandmascarpone.Beatuntil

smoothandthick.Spoonintoprepared

pastry,smoothingthetopwiththeback

ofa spoon.Bakefor1 hour 25 minutesor

untilsetwitha gentlewobblein thecentre.

Turn off oven and cool completely in oven,

thenchillfor4 hoursoruntilcoldandset.

Tomaketheblueberrycompote,place

blueberries,remaining^1 / 2 cup(110g)caster

sugarandextra^1 / 2 tspgingerin a saucepan

with2 tbswater.Bringtoa simmer,stirring

todissolvesugar.Simmerfor5 minutes

oruntilthickened.Coolcompletely,then

pour over the cheesecake before serving.

MOCHAFUDGECHEESECAKE

WITHCHOCOLATE MOUSSE

SERVES10 -12

Begin this recipe at least 5 hours ahead.

(^1) / 4 cup(15g)instantcoffee
500gshortbreadbiscuits
200gunsaltedbutter,chopped
200gmilkchocolate,chopped
395gcansweetenedcondensedmilk
500gcreamcheese,chopped,softened
(^1) / 2 cup(60g)pureicingsugar,sifted
400gmilkchocolate, chopped
3 eggyolks
600mlthickenedcream, whipped
tostiffpeaks
Cocoa, to dust
Preheatovento160°C.Greasea 22cm
springformcakepan.Place2 tbscoffee
andshortbreadin a foodprocessorand
whiztocrush.Melt150gbutterin a small
saucepanandaddtoprocessor.Whizto
combine,thenevenlypressinto the base
andsideofpreparedpan.
Placeremaining1 tbscoffeeand50g
butter,chocolateandcondensedmilkin
a microwave-safebowlandcookonhigh
for1 minute.Removeandstiruntilmelted.
Cooltoroomtemperature.Whiskcream
cheeseandicingsugarin a standmixer
untilsmooth.Graduallyaddchocolate
mixture,whiskingconstantly until smooth.
Pouroverbase.
Placein ovenandbakefor1 houroruntil
justsetwitha gentlewobblein thecentre.
Turnoffovenandcoolcompletelyin oven,
thenchillfor3 hoursoruntilfirmandset.
Tomakethechocolatemousse,melt
chocolatein a heatproofbowlsetover
a saucepanofgentlysimmeringwater.
Stiroccasionallyuntilmeltedandsmooth.
Coolslightlythenbeatin theeggyolks
(mixture may look seized at this stage,
butit willcomebacktogetherwhenyou
addthecream).Setasidetocooltoroom
temperature,thenin 2 batches,beatin half
thewhippedcream.Pourmousseover
cheesecakethenchillfor4 hoursoruntil
firmandset.Topwithremainingwhipped
cream and dust with cocoa, to serve.
LEMON& POPPYSEED MERINGUE
CHEESECAKE
SERVES 8
Beginthisrecipeat least5 hoursahead.
Youwillneeda pipingbagwitha 7mm
nozzle and a kitchen blowtorch.
150gcastersugar
350gcreamcheese,chopped,
atroomtemperature
350gricotta
200ggood-quality lemon curd
3 eggs
1 tbspoppyseeds
180gwhitechocolate,melted,cooled
200g sour cream, at room temperature
PASTRY
1 cup(150g)plainflour
(^1) / 4 cup(55g)castersugar
75g unsalted butter, chopped, softened
MERINGUE
3 eggwhites
(^3) / 4 cup(165g)castersugar
3 tsp poppyseeds
Preheatovento180°C.Grease a 22cm
springformcakepan.
Forthepastry,combineflour,caster
sugar,butterand2 tspcoldwaterin
a standmixerwiththepaddleattachment
andbeatuntila dough.Pressintobaseof
preparedpan,usingthebackofa spoon
tosmoothsurface.Bakefor 30 minutesor
untilgolden.Removefromovenandcool.
Reduceovento150°C.Cleanbowland
addthesugarandcreamcheesetothe
bowl.Beatuntilsmooth,thenaddricotta
andlemoncurd,andbeatuntilsmooth.
Beatin 2 eggsandpoppyseedsuntil
combined,thenpouroverthecooled
base.Bakefor1 houroruntiljustsetwitha
gentlewobblein thecentre.Whiskmelted
chocolate, sour cream and remaining egg
130 delicious.com.au