Easy No-Bake Lemon Cheesecake

This is my favourite cheesecake recipe which was kindly given to me by my high-school friend, Antonia. The filling has a silky texture with a delicious punch of lemon, and sets without needing gelatin. It’s a perfect no-stress summer dessert as you can make it the night before and leave it to set without a second thought.

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Ingredients (serves 8-10)
Juice and rind of 1 large lemon
400ml condensed milk
250g cream cheese, softened
300ml thickened cream
1 x 250g packet Arnott’s Granita biscuits (or equivalent)
75g butter, melted

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Method
Grease and line a 25cm round springform tin.

Crush the biscuits in a food processor and add the melted butter. Use the crumb mixture to line the bottom and part way up the sides of the prepared tin, pressing it in firmly with the bottom of a glass to ensure it is even.

In a large bowl, beat the cream cheese and condensed milk until smooth.

In a separate bowl, beat the cream until it is very thick but not fully whipped.

Gently combine the cream into the cream cheese mixture and stir until just combined. Add in the lemon rind and gradually add the juice (to taste).

Pour into the crumb lined tin. Cover the top with foil and secure with a rubber band.

Refrigerate overnight or until set (at least 7 hours).

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Recipe from Antonia

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Tropical Ice Cream

This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. thumb_img_3009_1024Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve

Method
Allow ice cream to soften at room temperature until just soft.

Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.

Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.

Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours

Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!

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Recipe adapted from Sydney Market Authority

Pavlova

The pavlova is a quintessential Aussie dessert that is said to have been inspired by the Russian ballet dancer Anna Pavlova after a chef saw her perform on her world tour in 1926. A good pavlova has a beautiful high, crisp crust and a soft, pillowy marshmallow inside. It is one of my favourite summer desserts, especially when topped with seasonal fruit.

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Ingredients (Serves 6-8)
1 large cup of sugar
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon cornflour
2 egg whites (at room temperature)
4 tablespoons boiling water
300ml cream, thickened
Fresh fruit (this time I used a mango, strawberries and blueberries)

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Method
Preheat the oven to 180°C. Line a large tray with baking paper and trace a circle around the bottom of an 18cm cake tin (or other round object of the desired size). Turn the baking paper over (so it is pencil side down).

Add eggs whites to a large bowl. Put cornflour and caster sugar to one side of the bowl.  Add boiling water to egg whites, pour in vanilla and white vinegar, and beat on high for 10-20 minutes until thick, glossy and the sugar has dissolved (you can test this by putting a small amount of mixture on your index finger and rubbing it with your thumb, if you can feel the sugar, keep beating). **It is hugely important that you have the sugar dissolved, otherwise the pavlova may crack and weep during cooking**

Using the circle on the baking paper as your guide, spoon the pavlova mixture onto the tray and shape.

Cook at 180°C for about 8 minutes and then reduce heat to 90°C and cook for another 45 minutes. Turn the oven off and leave the pavlova to cool in the oven for at least an hour, to prevent collapsing.

When fully cool and you’re ready to serve it (keep the meringue free of toppings until right before serving), gently spread the thickened cream over the top and decorate with fruit.

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Recipe from my lovely Grandmother, Margaret Payne.