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White chocolate & raspberry cake


















Photography by Mark O'Meara



Turn a simple packet cake into something special by adding a few ingredients. Follow our cake basics, then try our delicious ideas.




Ingredients


  • 340g pkt White Wings Golden Buttercake
  • 125g fresh raspberries
  • 150g coarsely grated white chocolate
  • Icing sugar and double cream, to serve


Preparation method:


1) Preheat oven to 180°C. Brush a 22cm (base measurement) round cake pan with melted butter. Line pan with non-stick baking paper. Prepare White Wings Golden Buttercake, following packet directions to the end of step 2.

2) Fold in raspberries and white chocolate. Spoon into prepared pan. Smooth the surface. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Cool in the pan. Top with extra raspberries. Dust with icing sugar. Serve with double cream.

Source:http://www.taste.com.au
Australian Good Taste - March 2010 , Page 137
Recipe by Kerrie Ray

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New York cheesecake

















Photography by Rob Palmer


Celebrate the fourth of July with this creamy, tangy baked cheesecake - a Big Apple classic!

To prep 30 min  -  To cook 1:30  -  10 Serving

Ingredients:



  • 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
  • 125g unsalted butter, melted
  • 750g cream cheese, at room temperature
  • 215g (1 cup) caster sugar
  • 1/2 tsp vanilla extract
  • 2 tsp finely grated lemon rind
  • 2 tbs plain flour
  • 4 eggs
  • 1 x 300ml ctn sour cream
  • 120g fresh or frozen raspberries



Preparation method:


1) Preheat oven to 160°C. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.

2) Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

3) Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.

4) Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.

5) Top the cheesecake with the raspberries. Cut into wedges to serve.

Source:http://www.taste.com.au
Australian Good Taste - May 2008 , Page 93
Recipe by Kathy Knudsen

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