Monday, June 04, 2007

Now I Have It

Yep, the small snotty one (AKA Offspring #2) has decided to pass her horrible cold onto me - it's understandable that I ended up with it as she hasn't let go of me for more than about 5 minutes over the last two days. I'm feeling pretty rotten right now but we had people to dinner so I needed to cook something decent. We had Coriander Crumbed Lamb Cutlets, always a success, with Potato Bake with some store-bought garlic bread and a delicious salad that our guests brought to the table. For dessert I tried a new cheesecake recipe that I have had my eye on for a while but never seem to get around to. This was my first attempt at a baked cheesecake and I have to say that I liked it, although it did turn out to be a little raspberry-er than I had anticipated. Everyone else seemed to enjoy it too so I guess it will be joining the repertoire of 'guests to dinner' dishes LOL.

Raspberry Ripple Cheesecake
from Australian Table Magazine, April 2007.

Biscuit Base
2 cups coarsely broken plain sweet biscuits
1/2 cup almond meal
1/4 cup cream
75g butter, melted

150g frozen raspberries, thawed
2/3 cup caster sugar
750g cream cheese
2 eggs
grated rind of 1 lemon (left this out)
2 tablespoons lemon juice (put this in)

1. Preheat oven to 190 degrees Celsius. To make biscuit base, use a blender or food processor to process broken biscuits into fine crumbs. Place crumbs, almond meal, cream and melted butter in a bowl and stir until combined. Using fingers, press crumb mixture into a 22cm springform pan to come 5cm up the sides. Chill while making filling.

2. Place raspberries and 2 tablespoon of sugar in a small saucepan on medium heat and cook until sugar dissolves. Simmer for 10 minutes, until thickened. Press through a sieve and discard seeds. Set aside to cool.

3. Using an electric mixer with paddle or V-groove beaters, beat cream cheese and remaining sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in lemon rind and juice. Pour into prepared shell.

4. Drop tablespoons of raspberry mixture over filling and swirl lightly with a round-bladed knife or small metal spatula. bake for 30 minutes, until crust is cooked through. Remove from oven, cool, then refrigerate overnight or for at least 6 hours. Cut and serve.


Claire said...

Sorry you're not feeling well now. Hope both of you get better soon. That cheesecake is beautiful! Such bright colors...sounds delicious.

The Cookbook Junkie said...

Did I tell you that I sampled some lamb in Costco? It was pretty good. Unfortunately, it's too expensive for my budget but at least I know for sure that I like it now.

Get better soon!

Red Dirt Mummy said...

Thanks Claire :) It was good!

I'm glad you liked the lamb, Paula. We LOVE it. I guess it's expensive here too but all meat seems to have gone up a lot in the last 12 months or so. If I'm going to buy decent meat then I'll be getting me some lamb - cutlets, steaks, chops, roast, whatever. It's all good.

Edie said...

I am in awe of your pioneering spirit when it comes to cooking - you're willing to give anything a try, whereas these days I tend to stick to the same things over and over because I don't have to think about it too hard. My new improved hours at work should, I hope, allow me to be a little more brave and creative in the kitchen. I used to be, back before my job sapped all my energy... sigh...

Red Dirt Mummy said...

Awww... thanks, Edie. I feel like I cook lots of the same kinds of dishes so I do try to branch out sometimes. That said, cheesecake is one of my very favourite foods so I'll try it pretty much any way at all LOL.