Innholdsfortegnelse for #50 i taste.com.au Cookbooks

cookies & cream cheesecake serves 12 | prep 45 mins (+ overnight straining & 8 1 /2 hours chilling time) | cooking 10 mins 500g low-fat Greek yoghurt 200g lite choc-chip biscuits 1 tbs cocoa powder 50g lite spread, melted 500g light cream cheese, chopped, at room temperature 155g ( 3 /4 cup) caster sugar 2 tsp vanilla extract 2 tbs hot water 1 tbs gelatine powder 70g plain chocolate biscuits, coarsely chopped Chocolate shavings, to decorate (optional) italian meringue 315g (1 1 /2 cups) caster sugar 4 egg whites, at room temperature Pinch of cream of tartar 1 Place a fine sieve or colander over a bowl. Line the sieve with a double layer of muslin. Place the yoghurt in the centre of the muslin. Bring the edges together…

before you start To line the base of a springform pan, release it and turn it upside down. Spray with oil and line with baking paper, allowing a 2-4cm overhang. Secure it back in the pan. Turning the base over makes it easier to remove your cheesecake from the pan because the underside of a springform-pan base is flat. Bringing the cream cheese to room temperature makes it easier to beat and ensures a smooth and creamy texture. The fastest way to do it is to chop the cream cheese and place on a plate at room temperature for about 30 minutes. Use a kitchen scale to measure ingredients. It’s important to get the right balance of butter to biscuits for the base – if there is too much butter…

“To quote my husband, ‘That cheesecake might be the single greatest thing you’ve ever made in your entire life.’” KBCA cappuccino mocha cheesecakes makes 6 | prep 15 mins (+ 30 mins cooling & 2 hours 20 mins chilling time) | cooking 25 mins 200g plain chocolate biscuits 1 tsp instant coffee granules, plus 2 tbs, extra 80g butter, melted 1 tbs boiling water 750g cream cheese, chopped, at room temperature 155g (¾ cup, firmly packed) brown sugar 2 eggs 300ml double cream 250ml (1 cup) thickened cream Cocoa powder, to dust Chocolate-coated coffee beans, to serve mocha glaze 100g dark chocolate, finely chopped 250ml (1 cup) thickened cream 2 tsp instant coffee granules 1 tbs brown sugar 1 Preheat oven to 160°C/140°C fan forced. Release the bases of six…

eton mess raspberry swirl cheesecake serves 10 | prep 1 hour (+ 1 1 /2 hours chilling time) 450g pkt plain unfilled rectangular sponge cakes 500g cream cheese, chopped, at room temperature 500g tub sour cream 60ml ( 1 /4 cup) warm water 2 1  /2 tsp gelatine powder 100g mini meringues 90g ( 1 /4 cup) raspberry jam, plus 2 tbs, extra 60g ( 1 /2 cup) frozen raspberries and blueberries 160ml ( 2 /3 cup) thickened cream 1 tbs freeze-dried strawberries, crushed 1 Lay sponge cakes side by side on a chopping board. Remove the base from a 20cm (base measurement) non-stick springform pan. Place the pan base on the cakes and use a sharp knife to cut the cakes into a 20cm circle (you will have…

easy rainbow funfetti cheesecake serves 10 | prep 30 mins (+ 3 hours chilling time) 500g cream cheese, chopped, at room temperature 395g can sweetened condensed milk 60ml ( 1 /4 cup) fresh lemon juice 1 tsp finely grated lemon rind 2 tbs warm water 2 tsp gelatine powder 10g tube blue gel food colouring 10g tube red gel food colouring 5 savoiardi (sponge finger biscuits) 300ml thickened cream 2 tbs multicoloured sprinkles Edible flowers, to decorate 1 Lightly grease a 7cm-deep, 9.5 x 19.5cm (base measurement) loaf pan and line with two sheets of plastic wrap, allowing the sides to overhang. 2 Use electric beaters to beat the cream cheese and condensed milk in a bowl until smooth. Add the lemon juice and rind and beat to combine. 3…