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

Filling
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.



5 comments:

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.