1 x 8-inch Round

Ingredients
Sponge Base
1/4 C flour
1 t baking powder
3 eggs, separated
1/3 C + 2 T sugar
1 t vanilla
3 T butter, melted
1/4 t cream of tartar

Cheesecake Filling
250 g cream cheese, softened
150 g silken tofu (comes in vacuum tube pack)
3 T butter, softened
1/3 C caster sugar
1/4 C lemon juice
1/2 C thickened cream
2 t gelatin, dissolved in 2 T hot water

Method
1. Preheat oven to 160 degrees and line a small square baking tin.
2. Sift flour and baking powder twice.
3. In a clean bowl, beat egg white, 2 T sugar and cream of tartar until still peaks form. Set aside.
4. In a separate bowl, beat egg yolks and sugar until thick. Add vanilla and melted butter. Gently stir in flour mixture until incorporated.
5. Fold the egg white into the yolk mixture, one quarter of the mixture at a time until all combined.
6. Pour into prepared pan and cake for approximately 10-15 minutes or until cake springs back tp the touch.
7. Meanwhile, gently heat tofu, cream cheese and butter in the microwave in short bursts to ensure ingredients are softened.
8. Beat cream cheese mixture until smooth whilst gradually adding sugar, followed by the thickened cream and lemon juice.
9. Stir melted gelatin into the cream cheese mixture.
10. Assemble cake by slicing the sponge and alternatively layering the cheesecake. When complete, cover and refrigerate overnight (minimum 4 hours) before serving.

Yield 1 x 8 inch round

Ingredients:
125 g NICE biscuits, crushed
60 g butter, melted
500 g cream cheese, softened
3/4 C icing sugar
1 T grated lemon rind
150 g raspberries
3 t gelatin, dissolved
200 g white chocolate, melted
300 mL cream, whipped

Method:
1. Combine the crushed biscuits and the melted butter and press into the base prepared tin.
2. Beat the softened cream cheese, icing sugar and the grated lemon rind until smooth.
3. Gently stir in the gelatin that has been softened in water, the melted chocolate and the whipped cream.
4. Pour filling into crust and refrigerate overnight.
5. Top with fresh berries and dust with icing sugar.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
1/4 C ground hazelnut
100 g butter, melted
500 g cream cheese
3/4 C sugar
3 t gelatin, dissolved
200 g dark chocolate, melted
300 mL cream, whipped
juice of one orange

Method:
1. Grease and line cake tin.
2. Crush biscuits and stir in ground hazelnuts and butter to form base.
3. Press biscuit mixture into the base of the cake tin.
4. Beat sugar and cream cheese until smooth.
5. Beat in orange juice and gelatin until combined.
6. Fold in melted chocolate and whipped cream.
7. Pour onto base.
8. Refrigerate overnight before serving.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
500 g cream cheese
2 t Vanilla
400 g tin condensed milk
2 egg whites
3 t gelatin, melted
juice of one lemon

Method:
1. Line cake tin with baking paper.
2. Crush biscuits and mix with butter to form base.
3. Press biscuit mixture into the bottom of the cake tin.
4. Beat cheese and vanilla until smooth.
5. Gradually add milk and juice.
6. Beat egg whites until stiff.
7. Beat cheese mixture until colume of mixture increases. Fold in whites gently.
8. Pour onto prepared base.
9. Refrigerate overnight before serving.