Special Occasion and Holidays

White Chocolate Cheesecake with Raspberry Ganache

White Choc Cheesecake with Rasp Ganache

Ok – don’t stress!  I promise you this recipe is heaps easier than it looks!!  This is another one of Tenina’s recipes – she calls it Impress without Stress and it is delicious!!! Just remember to give yourself enough time to allow the finished cheesecake to set and cool in the fridge – I make this in the morning so it is ready for dinner that night.

 

Ingredients

200g chocolate cream filled biscuits (Oreos)

40g unsalted butter, cubed

400g white chocolate, in pieces

500g cream cheese

50g caster sugar

1 teaspoon vanilla paste

4 eggs

Ganache

20g good quality raspberry jam (pushed through a sieve to remove seeds)

100g dark chocolate, in pieces

50g cream

Fresh or frozen raspberries for decorating

Method

Pre heat oven to 180ºC and line the base of a 16cm spring form pan with baking paper

Place biscuits and butter into bowl and mill for 15 seconds on speed 6

Press into prepared tin and bake for 10 minutes.  Remove from oven and cool

Place white chocolate into clean and dry bowl and chop for 6 seconds on speed 8

Scrape down sides of bowl and melt for 10 minutes at 50ºC on speed 1

Add cream cheese, sugar. vanilla bean paste and eggs.  Beat for 1 minute on speed 6.  Scrape sides of bowl and repeat

Pour onto biscuit base

Place cake tin on top of a pair of chopsticks in the steamer dish.  (chopsticks help the steam circulate – I don’t have chopsticks so I use 4 teaspoons!!)

Rinse TM bowl and add 1000g water.  Place steamer bowl in position

Cook cheesecake for 60 minutes at Varoma temperature on speed 3.  Chill until completely set in the centre (it will be slightly wobbly until cold)

Ganache

Place jam, dark chocolate and cream into bowl and melt for 5 minutes at 50ºC on speed 1

Decorate with raspberries and serve with additional whipped cream if desired.

Serves: 12

Approximate Calories per serve: 536

Go to http://www.tenina.com/ for more of Tenina’s delicious recipes

 

 

Hot Cross Buns

In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun