Berry Passion Cheesecake

I’ll admit I’m pretty proud of this one.  It’s a bit more impressive looking than what I’ve made lately, and it tastes amazing! The cheese part of the cake is creamy and has a delicate lemon flavour dotted with bursts of raspberry while the top layer has a tart fruity bite to it.

Truthfully, I don’t have a lot of experience working with gelatine, powdered gelatine in this case, which I find can be a little tricky.  I think it’s a bit difficult to get rid of the lumps before it’s cool enough to use. It might be cheating, but I like to add more powdered gelatine and then remove the lumps of gelatine once it’s cooled enough to use.  I haven’t added any extra gelatine to the ingredients below but I think I added less than half a teaspoon.

olive oil cooking spray
250g Nice biscuits
125g unsalted butter, melted

500g light cream cheese, at room temperature
½ cup caster sugar
300ml light thickened cream
1 tablespoon lemon juice
300g frozen raspberries

3 teaspoons gelatine powder
¼ cup boiling water
2 passionfruit, halved
¼ cup caster sugar
1 tablespoon cornflour
¼ cup water

Release the base from a 20cm round springform pan. Lightly spray the base and sides of the pan with oil then line with baking paper.

Break up and process the biscuits in a food processor until finely crushed. Add the melted butter and process until combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and most of the way up the side of the pan.

Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Use an electric mixer to beat the cream cheese and sugar in a medium bowl until smooth. Add the cream and beat until well combined.

Place the boiling water in a small heatproof bowl. Sprinkle with gelatine and use a fork to stir until it dissolves. Set aside for about 10 minutes to cool.

Add the gelatine mixture and lemon juice to the cream cheese mixture. Beat until combined. Fold through half of the frozen raspberries. Pour into the prepared pan and quickly smooth the surface.

Cover and place in the fridge for 4 hours or over overnight to chill.

Once the cake is nearly, or has set, defrost the remaining raspberries and process in a food processor until smooth. Press through a fine sieve into a small saucepan.

Stir in the passionfruit pulp and extra sugar.

Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Pour over and spread evenly over the top of the cheesecake.

Place in the fridge for 1-2 hours until set.

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Raspberry & Almond Cake

This is a delicious cake. It has an appealing golden brown and chewy crust-like exterior with the surprise crunch of flaked almonds that are baked into it.  The yellow almondy cake is complimented by the soft, tart raspberries that are found scattered within.

This cake is definitely best served fresh out of the oven and still warm.  My only regret with this is that I didn’t have any custard on hand – as I think it would have been the best accompaniment.

25g flaked almonds
250g butter, at room temperature
2 cups caster sugar
6 eggs
1 cup plain flour
½ cup self raising flour
120g almond meal
⅔ cup sour cream
300g frozen raspberries

Preheat oven to 180C (160C if fan forced). Lightly grease a 25cm springform pan. Line base and side with baking paper. Sprinkle half of the flaked almonds over the base of the pan.

In a medium sized bowl sift together flours and gently stir through the almond meal and set aside.

In a separate large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the prepared dry mix, sour cream and frozen raspberries.

Pour cake batter into the prepared tin, smooth the top and sprinkle with remaining flaked almonds.

Bake for 1 & 1/2 hours, or until a skewer inserted comes out clean. Allow cake to cool in the tin. Serve while warm.

Banana & Raspberry Bread

When I bake, I know what I like, but sometimes it is hard to tell what other people actually like.  I regularly take baked goods into work and people there can be quite effusive in their praise even at times when I don’t agree.  But I guess when someone asks for the recipe because they’ve been looking for a banana bread that is”moist but not too sticky” you know that you’re onto a winner!

Also, I just adore the combination of raspberries and bananas!

Banana & Raspberry Bread

2 egg whites
3 medium bananas, mashed until smooth
¾ cup brown sugar, firmly packed
¼ cup vegetable oil
1 ½ cups plain flour
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
1 ½ cups frozen raspberries

Preheat oven to 160C. Grease and line a 14x21cm loaf pan with baking paper.

 

Lightly beat egg whites until soft peaks form.  Combine egg whites, banana, sugar, and oil in a large mixing bowl.

Sift in flour, baking powder, cinnamon, and bicarbonate of soda.

Fold together until just combined. Fold through raspberries and spoon mixture into prepared pan.

 

Bake for 1 1/4 hours, until a skewer inserted comes out clean. Cool for 5 minutes in the pan before turning out onto a wire rack to cool completely. Slice to serve.

Raspberry Muffins

Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.

The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.

The recipe makes about 15 muffins.

Raspberry Muffins

 

1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
1 egg
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries

 

Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.

Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.

Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.

Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.