Yield 1 x 9-inch flan
Ingredients:
Ingredients (serves 8)
250 g NICE biscuit, crushed
100 g butter, melted
500 g cream cheese
2/3 C + 1/2 C sugar
6 eggs (2 separated)
1/2 C lemon juice
1 C dessicated coconut
rind of 1 lemon
Method:
1. Preheat the oven to 160°C. Grease and line a 9-inch quiche tart pan.
2. Prepare biscuit base by combining melted butter and biscuit crumbs. Press into tart pan and refrigerate until needed.
3. Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and 2 egg yolks one at a time, until just combined.
4. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30-45 minutes or until the centre jiggles slightly.
5. Remove from the oven and set aside to cool slightly for 15 minutes.
6. Beat eggs whites until soft peak form. Gradually add caster sugar and beat till thick and glossy. Fold in the coconut.
7. Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to touch.
8. Cool completely and chill before serving.
Ingredients:
Ingredients (serves 8)
250 g NICE biscuit, crushed
100 g butter, melted
500 g cream cheese
2/3 C + 1/2 C sugar
6 eggs (2 separated)
1/2 C lemon juice
1 C dessicated coconut
rind of 1 lemon
Method:
1. Preheat the oven to 160°C. Grease and line a 9-inch quiche tart pan.
2. Prepare biscuit base by combining melted butter and biscuit crumbs. Press into tart pan and refrigerate until needed.
3. Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and 2 egg yolks one at a time, until just combined.
4. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30-45 minutes or until the centre jiggles slightly.
5. Remove from the oven and set aside to cool slightly for 15 minutes.
6. Beat eggs whites until soft peak form. Gradually add caster sugar and beat till thick and glossy. Fold in the coconut.
7. Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to touch.
8. Cool completely and chill before serving.
Yield 1 x 8-inch flan
Ingredients:
4 eggs
1 C sugar
100 g butter
100 g slivered almonds
1 C desiccated coconut
1/2 C lemon juice
1/2 C orange juice
1 C coconut milk
1/2 C plain flour, sifted
rind of 1 lemon
rind of 1 orange
Method:
1. Preheat oven to 160°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined.
3. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then chill before serving.
4. Serve with a little whipped cream and passionfruit.
Ingredients:
4 eggs
1 C sugar
100 g butter
100 g slivered almonds
1 C desiccated coconut
1/2 C lemon juice
1/2 C orange juice
1 C coconut milk
1/2 C plain flour, sifted
rind of 1 lemon
rind of 1 orange
Method:
1. Preheat oven to 160°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined.
3. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then chill before serving.
4. Serve with a little whipped cream and passionfruit.
Yield 1 x 9-inch quiche flan
Ingredients:
1 x quantity shortcrust pastry
500 g fresh ricotta
150 g sour cream
1/2 C sugar
75 g hazelnuts, toasted and roughly chopped
2 eggs
100 g dark choc chips
1/2 C dried or fresh berries
2 T brandy
Method:
1. Preheat oven to 180 degrees. Prepare pastry base as directed and blind bake until lightly golden. Remove from oven and reduce temperature to 150 degrees.
2. Beat together ricotta, sour cream, brandy and sugar until well combined. Add eggs one at a time.
3. Stir in hazelnuts, berries and choc chips.
4. Spread the ricotta mixture over the pastry base and even with spatula.
5. Bake in oven for 40-45 minutes or until filling is just set. Allow the cheesecake to cool in oven with the door ajar.
6. Chill completely and dust with icing sugar before serving.
Ingredients:
1 x quantity shortcrust pastry
500 g fresh ricotta
150 g sour cream
1/2 C sugar
75 g hazelnuts, toasted and roughly chopped
2 eggs
100 g dark choc chips
1/2 C dried or fresh berries
2 T brandy
Method:
1. Preheat oven to 180 degrees. Prepare pastry base as directed and blind bake until lightly golden. Remove from oven and reduce temperature to 150 degrees.
2. Beat together ricotta, sour cream, brandy and sugar until well combined. Add eggs one at a time.
3. Stir in hazelnuts, berries and choc chips.
4. Spread the ricotta mixture over the pastry base and even with spatula.
5. Bake in oven for 40-45 minutes or until filling is just set. Allow the cheesecake to cool in oven with the door ajar.
6. Chill completely and dust with icing sugar before serving.
