Caramel Cheesecake 

   
 

For the most part I was happy with this cheesecake, and I’m not a huge fan of cheesecake, but I did have a little trouble getting it out of the tin as the caramel was very sticky. Here is the recipe which comes from the “desserts” cookbook, I know a very unique name: 

Ingredients

Base

150g digestive biscuits, finely crushed

60g butter melted

Filling

1/4 C evaporated milk

400g canned caramel

1 C pecans

500g cream cheese

1/2 C sugar

2 eggs

1 tsp vanilla extract

3/4 cup chocolate chips, melted

Topping

Flaky chocolate bar

Caramel squares

Method

1. Preheat oven to 180 degrees.

2. To make the base, combine the crushed digestive biscuits and melted butter. Press the mixture evenly into a 23cm springform tin. Bake for 8 minutes. Remove from oven and allow to cool.

3. To make the filling, combine the milk and caramel in a heavy-based saucepan. Cook over a low heat until melted, stirring often. Pour over the crushed cracker base. Sprinkle pecans evenly over the caramel layer and set aside.

4. Beat the cream cheese at high speed with electric mixer until light and fluffy. Gradually add the sugar, mixing well. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and melted chocolate, beat until blended. Pour this mix over the pecan layer.

5. Bake the cake for 30 minutes. Remove from the oven and run a knife around the edge of the tin to release the sides. Cool to room temperature. Cover and chill for 8 hours.

6. Decorate with a chopped flaky chocolate bar and chopped caramel squares. 


Passionfruit Panacotta 

  

I am very pleased with these, I’ve never made panacotta before but have always wanted to try it and it was surprisingly easy. The following is the recipe I used:

http://www.theprettyblog.com/food/grenadilla-panna-cotta/ 

Here it is with a few minor alterations:
Ingredients 

1 sachet (15 ml / 10 g) powdered gelatine

½ cup cold water

½ cup passion fruit pulp (I used 6 and it wasn’t quite 1/2 a cup but it still worked fine)

80 g caster sugar  

750 ml (3 cups) Greek yoghurt

Method

1. Mix the gelatine powder and cold water, and leave to sponge (about 5-10 minutes).

2. On the stovetop using a small saucepan, heat the passion fruit & sugar over medium heat and stir until the sugar has dissolved. Now add the sponged gelatine and stir until the gelatine has dissolved completely. Don’t let it boil – turn the heat down to very low.

3. Strain the warm passion fruit mixture through a sieve to remove any seeds. Then add it to the yoghurt and stir well.

4. Pour the mixture into moulds or glasses – pannacotta don’t need to be turned out, so I like to serve it in beautiful glass jars or glasses. Refrigerate for a few hours or until set, then top with more passion fruit pulp before serving.