Monday, November 23, 2015

Non-baked Lychee Cheesecake

250g Granita biscuits
120g butter

250g cream cheese, softened
30g caster sugar
140g lychee + enough syrup
1/2 tbsp lime juice (optional)
extra lychee, chopped coarsely
15g gelatin + 50g hot water
250g thickened cream (chilled)

  • Process biscuits in a food processor; add in melted butter and mix to combine.
  • Pour biscuit crumbs into a 21cm springform pan and press crumbs over the base and sides of the pan to form a crust.  Chill in the refrigerator while preparing the filling.
  • Blend lychee and syrup to get 250ml lychee purée.  Add in lime juice.
  • Dissolve gelatin in the hot water.  Add into lychee purée.  Set aside.
  • Place chilled cream in a cold bowl and beat until soft peaks form.  Set aside.
  • Beat softened cream cheese with caster sugar until smooth.  Gradually add in lychee mixture, beating well to combine.
  • Fold in whipped cream and chopped lychee.
  • Pour cream cheese mixture into the crust and chill overnight.

Monday, November 16, 2015

Blueberry Cheesecake

Blueberry Cheesecake
Before baking


135g Granita biscuits
45g melted butter

350g cream cheese, softened
70g caster sugar
10g corn starch
pinch of salt
2 egg
50g plain yogurt
zest of 1 lime
1/2 tbsp lime juice

Berry Sauce:  (Cook under low heat until sugar dissolves.  Simmer for 1 min)
130g fresh blueberries
90g sugar
1 tbsp lemon juice (Meyer lemon)
10g cornflour + 1 tbsp water

  1. Greased and lined an 18cm spring form pan.  Preheat oven to 160 degrees C.
  2. Beat cream cheese on low speed until smooth and creamy.
  3. Beat in sugar, salt and cornstarch until combined.
  4. Add in eggs, one at a time and beat until incorporated.
  5. Beat in lime zest, yogurt and lime juice until combined.
  6. Pour cream cheese mixture into the crust.  Spoon blueberry sauce over and swirl with a toothpick.
  7. Bake in water bath  at 160 deg C for 15 mins.  Reduce oven temperature to 120 deg C and bake for a further 30 mins. (Cheesecake should be firm and slightly wobbly at the centre).  Allow to cool in the oven with door ajar for about 1 hour.  
  8. Cover cheesecake and refrigerate overnight.

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