Baked Vanilla and Blueberry Cheesecake Recipe

Preparation Time: 10 minutes Cooking Time: Serves: 50 minutes 8

Recipe Ingredients Sweet Biscuits Butter MASTERFOODS Cinnamon Ground Cream Cheese Castor Sugar Egg(s) MASTERFOODS Vanilla Beans Lemon(s) Blueberries

Quantity 250 125 1 3 1/2 3 1 1 1 gm gm tsp packet cup(s) . . . punnet

Notes plain, crushed - 5250 melted - 1913

-25
250g packets, softened 7973

- 1870 - 1050
scraped - 50 juiced - 120

- 300
18551

Total
Recipe Directions: 1. 2. 3.

Preheat oven to 160C. Grease and line a 22cm springform tin. Mix together biscuits, cinnamon and butter. Press evenly over base and sides of prepared tin. Refrigerate for 30 minutes or until firm. Beat cream cheese and sugar in a bowl until smooth. Add vanilla seeds and eggs one at a time, beating well after each addition. Add juice and beat until well combined. Gently stir through blueberries. Pour mixture into base and bake for 50 minutes or until firm. Cool in oven with door slightly ajar. Leave to cool then refrigerate several hours before serving. Serve with extra berries and cream.

4.

Streusel Topped Cake Recipe

Recipe Ingredients Plain Flour Brown Sugar MASTERFOODS Cinnamon Sugar Butter Butter MASTERFOODS Vanilla Beans Castor Sugar MASTERFOODS Mixed Spice Egg(s) Self Raising Flour (Sifted) Plain Flour (Sifted) Milk

Quantity 3/4 2 2 60 180 1 1 1 3 1 1/2 3/4 1/3 cup(s) tbsp tbsp gm gm . cup(s) tsp . cup(s) cup(s) cup(s)

Notes for topping for topping for topping for topping softened seeds scraped

Recipe Directions: 1. 2. 3. Preheat oven to 180C. Grease and line a 20cm x 30cm lamington tin. Prepare topping by mixing flour and sugars. Rub in butter and press into a ball. Freeze for 30 minutes. Beat butter, vanilla seeds, sugar and mixed spice until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flours and milk then transfer to prepared tin. Grate topping over cake mixture and bake for 30-35 minutes or until skewer comes out clean. Leave to cool for 5-10 minutes before turning onto a cooling rack. Serve with cream.

4.

Vanilla Bean Tiramisu Recipe

Recipe Ingredients MASTERFOODS Vanilla Beans Egg(s) Castor Sugar

Quantity 1 2 110 whole . gm

Notes

- 100 700 1870

Cream Cheese Marscarpone Cheese Coffee Kahlua Savoiardi Biscuits Chocolate

250 250 1 60 22 2

gm gm cup(s) ml . portion(s)

- 2658 3475
strong black, cooled or Tia Maria liqueur - 816

3234
to garnish

Total
Recipe Directions: 1. 2. 3. 4. 5.

12853

Cut the vanilla beans in half and scrape out the seeds. COmbine the egg yolks, sugar and cream cheese in a mixing bowl. Beat together with electric beaters until light. Add the mascarpone and vanilla beans and stir to combine. In a separate bowl, beat the egg whites together until soft peaks form. Fold the egg whites into the cream mixture. Mix the coffee and liqueur together in shallow dish. Dip each biscuit in the coffee mixture. Place half the biscuits in a 20cm dish. Spoon over half the cream mixture and top with the remaining biscuits and cream mixture. Garnish with grated chocolate. Cover and place in the fridge for 2 hours or overnight.

6.

Hints: Savoiardi biscuits are readily available in supermarkets. Tiramisu is best made the day before. It is best to use eggs at room temperature, so remove the eggs from the fridge 3 hours before preparation.

Best-ever cheesecake

100g butter, melted 300g wheatmeal biscuits 500g cream cheese, at room temperature 200g caster sugar 1 tbsp cornflour 3 eggs 2 tbsp lemon juice few drops pure vanilla, or vanilla extract to taste pinch of salt 2 cups sour cream

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Saturday October 30, 2004 American, Quick, Vegetarian, Kid-friendly, Nut free, Dessert

This baked cheesecake is exceptionally creamy. Cheesecakes are prone to cracking; usually this means they have been baked at too high a temperature. The mixture should not be overbeaten, either, as this is likely to lead to the mixture sinking in the oven as the extra volume deflates. Preheat oven to 180C. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin. Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside. Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container. Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go. Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin. Bake for 50 minutes, then turn off the oven but do not open the door for a further hour. Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving Incredibly Wonderful Chocolate Cake 250g dark, bitter cooking chocolate 150g castor sugar 150g butter 100g ground almonds 5 free-range eggs, separated icing sugar Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Tuesday February 14, 2006 Modern, Quick, Contemporary, Wheat free, Dessert Adapted from a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking. Method

Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water. Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in the egg yolks, one at a time. Beat egg whites until stiff and peaked, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. Turn into a buttered and floured 20cm round tin and bake for 40 to 50 minutes. Leave to cool before removing from tin. Dust with icing sugar to serve.

125g bittersweet chocolate, chopped 1 tbsp brandy 1 tbsp black coffee 100g unsalted butter, softened 1/2 cup castor sugar 3/4 cup ground almonds 3 eggs, separated icing sugar

Author: Stephanie Alexander Tuesday November 1, 2005 German, 45 mins plus, Contemporary, Dessert It seems illogical, but I dislike intensely strawberries dipped into chocolate and yet I love a super-fudgy chocolate cake offered with strawberries and cream. Even better if the strawberries have been macerated in balsamic syrup as described above. And my preferred chocolate cake in this combination is the wonderful classic Reine de Saba or Queen of Sheba, popularly known as the flourless chocolate cake; here is my version.

Method Preheat oven to 160C. Butter an 18cm round cake tin and line it with baking paper. (If you are sure your springform tin does not leak you might prefer to use it, as this cake is fragile and often cracks when turned out.) Combine chocolate, brandy and coffee in a bowl over water or in a double boiler. Stir when melted and add butter and sugar. Mix well. Add ground almonds and stir very well. Remove from heat. Lightly beat egg yolks and stir into bowl. Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in rest of whites and spoon into prepared tin. Bake for 40-45 minutes. The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate. Dust with icing sugar. To serve Serve with a generous quantity of fresh strawberries and cream or strawberries macerated in balsamic vinegar (see Stephanie Alexander's recipe on cuisine.com.au).

Orange and almond cake 3 medium oranges 6 eggs, separated 225g caster sugar 200g ground almonds 1 tsp baking powder Icing sugar to serve Chef: Jill Dupleix Photo: Jennifer Soo Source: The Sydney Morning Herald Tuesday June 14, 2005 Middle Eastern, 45 mins plus, Contemporary, Vegetarian, Kidfriendly, Wheat free, Dairy free, Dessert Based on the now famous, never-bettered, flourless Sephardic cake documented by Claudia Roden. Serve with blueberry compote and thick yoghurt. Method

Place the clean, whole and unpeeled oranges in water to cover and bring to the boil. Simmer for 1 1/2 hours or until soft, adding more water when necessary. Drain the oranges, cut into quarters, discard any major pips, and whiz the rest, including peel, in the food processor, then cool. Heat oven to 180C. Beat the egg yolks and sugar together in a large bowl until pale. Beat in the oranges, almonds and baking powder. Beat the egg whites until softly peaky and fold gently into the mixture. Pour into a high-sided 23cm springform cake tin and bake for 1 hour, until firm to the touch (cover with a loose sheet of foil if over-browning). Cool in the tin. Dust with icing sugar to serve. Serves 6 to 8. Blueberry compote Place 300g blueberries, 50g caster sugar and 50mL Cointreau or similar in a heatproof bowl set over a pot of barely simmering water for 20 minutes, tossing occasionally, until the fruits drop their juices. Serve with orange and almond cake, panna cotta or ice-cream for a fast but stylish dessert.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store