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6 delicious cheesecake recipes to delight the whole family

Whether your sweet tooth steers you towards something bejewelled in berries or coated in chocolate, cheesecakes make for an excellent dessert all year round. In no particular order, here are 10 recipes to try at home, whether you want to impress the whole family at your next event or want to dig in solo for a cheesecake demolition (no experience required). <ul> <li><a href="https://justamumnz.com/2016/10/23/caramello-chocolate-cheesecake/" target="_blank" rel="noopener">Caramello cheesecake</a> </li> </ul> Caramel and chocolate go hand in hand, so it only makes sense to pair Caramello with cake. And with a prep time of only 20 minutes (though 4 hours are recommended for setting), this sweet treat can be yours in record time after the cake craving strikes. <ul> <li><a href="Custard%20apple%20cheesecake" target="_blank" rel="noopener">Custard apple cheesecake</a> </li> </ul> In another take on a classic combo, Woolworths’ recipe promises a 45 minute prep time, with only four steps. Best yet, it doesn’t require baking, so there’s no fear of burning it before you even get the chance to enjoy it. <ul> <li><a href="https://www.recipetineats.com/no-bake-mango-cheesecake/" target="_blank" rel="noopener">No bake mango cheesecake</a> </li> </ul> RecipeTin Eats' Nagi Maehashi credits bargain mangoes for this recipe, and no matter its humble origins, the multitude of ways this one can be played with makes it the perfect base to experiment. Plus, Nagi lists her notes, tips, and tricks to help any baker through the process. <ul> <li><a href="https://www.taste.com.au/recipes/ultimate-choc-mint-cheesecake-recipe/zwfw4gs8" target="_blank" rel="noopener">Ultimate choc-mint cheesecake</a> </li> </ul> For KitKat lovers, and avid fans of mint chocolate, this recipe is a must. It provides a grand opportunity to get creative with decorating too, though it could be a bit of a challenge to improve upon the surewire winner KitKat ring. <ul> <li><a href="https://www.readersdigest.ca/food/recipes/lemon-curd-cheesecake/" target="_blank" rel="noopener">Lemon curd cheesecake</a></li> </ul> With lemon curd involved, is there ever any need to say more? This recipe, although from a Canadian, gives bakers the option to swap their measurements to metric for an easier experience. And even more, you can edit the portion size, so no more guessing while adjusting the recipe to suit. <ul> <li><a href="https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe" target="_blank" rel="noopener">Foolproof Japanese cheesecake</a> </li> </ul> And last but certainly not least is the bouncy and brilliant Japanese cheesecake. These cakes, also known as a cotton cheesecake or a soufflé cheesecake, cannot be missed. And with notes from recipe author Kat Lieu to assist, now is as good a time as any to give it a go. The OverSixty team shared their favourite cheesecake flavours too, and though they may not all be family friendly, they’re certainly nothing short of absolutely scrumptious. Coming in first? Baileys. Indulgent and creamy, any cheesecake recipe that features the liqueur is sure to be a winner. <ul> <li><a href="https://www.taste.com.au/recipes/baileys-cheesecake-recipe/633f1u7z" target="_blank" rel="noopener">Baileys cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/caramilk-baileys-salted-caramel-cheesecake-recipe/9bnmlwmn?r=baking/66odb6fv&h=baking" target="_blank" rel="noopener">Caramilk, Baileys, and salted caramel cheesecake</a></li> <li><a href="https://bakeplaysmile.com/baileys-chocolate-cheesecake-no-bake/" target="_blank" rel="noopener">No bake Baileys chocolate cheesecake</a></li> </ul> And second up, though no less desirable, are fruit cheesecakes (lemon, blueberry, and raspberry topping our lists). Typically a more humble option, but certainly no less delicious, with hundreds of flavours available to make them shine inside and out. <ul> <li><a href="https://www.recipetineats.com/blueberry-cheesecake/" target="_blank" rel="noopener">Blueberry cheesecake</a></li> <li><a href="https://www.womensweeklyfood.com.au/recipes/lemon-and-blueberry-cheesecake-1489" target="_blank" rel="noopener">Lemon and blueberry cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/no-bake-lemon-cheesecake-recipe-2/z5ltaea8" target="_blank" rel="noopener">No bake lemon cheesecake</a></li> <li><a href="https://www.allrecipes.com/recipe/25642/white-chocolate-raspberry-cheesecake/" target="_blank" rel="noopener">White chocolate raspberry cheesecake</a></li> </ul> Images: Getty

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

Food & Wine

Honey, whisky and saffron cheesecake

An indulgent twist on a timeless classic, impress your guests tonight! Ingredients <ul> <li>500g mascarpone</li> <li>A few saffron strands, steeped in 1 tablespoon boiling water for at least 1 hour</li> <li>160g caster sugar</li> <li>1 tablespoon leatherwood honey, warmed</li> <li>4 eggs</li> <li>50ml whisky</li> </ul> Sweet shortcrust pastry <ul> <li>190g plain flour</li> <li>90g cold unsalted butter, cut into 1cm cubes</li> <li>1 tablespoon caster sugar</li> <li>1 egg yolk</li> <li>2 tablespoons cold water</li> </ul> Directions 1. To make the pastry, rub the flour, butter and sugar between your fingertips until it resembles breadcrumbs. Alternatively, you can use a food processor to do this. Add the egg yolk and water, and mix until the dough comes together to form a ball. Wrap the dough in plastic wrap and set aside in the fridge for at least 30 minutes to rest. 2. Mix the mascarpone, saffron water, sugar, honey, eggs and whisky together in a large bowl. Set aside. 3. On a lightly floured work surface, roll out the pastry to about 4mm thick. Line a well-greased 23cm springform tin with baking paper and carefully place the pastry in the tin. Trim the edge of any excess pastry and return to the fridge to chill. 4. Preheat the oven to 180°C. Line the pastry base with baking paper and weights, and blind bake for 15 minutes. Remove the weights and baking paper and bake the tart shell for a further 10 minutes. 5. Pour the filling into the tart shell and bake for a further 30 minutes, or until set and golden on top. Allow to cool before serving. Serves 8. This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson. Republished with permission of <a href="https://www.wyza.com.au/recipes/honey-whisky-and-saffron-cheesecake.aspx">Wyza.com.au.</a>

Food & Wine

Lemon curd cheesecake eggs

Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function! Ingredients: <ul> <li>225g cream cheese, at room temperature</li> <li>400g sweetened condensed milk</li> <li>2 teaspoons finely grated lemon zest (from 2 lemons)</li> <li>60ml lemon juice</li> <li>12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade (see Tips below)</li> <li>60g lemon curd</li> </ul> Directions: 1. Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour. 2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect. 3. Place the chilled cheesecake mixture into a piping bag, snip off a 1cm opening and pipe the cheesecake into the eggs to just below the rim. (You will have leftover cheesecake filling; this can be frozen for up to a month.) Refrigerate the eggs for 1 hour. 4. Scoop a small well in the centre of each egg with a teaspoon, fill with 1 teaspoon of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg). Tips: Make Homemade White Chocolate Easter Eggs Melt 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total. Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsweet-celebrations-elise-strachan%2Fprod9781743369197.html" target="_blank">Sweet! Celebrations by Elise Strachan</a> (Murdoch Books). Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/lemon-curd-cheesecake-eggs.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

Enjoy a sweet peach cheesecake with peach syrup

<div class="article-body"> What better way to enjoy summer than with in-season fruits? Create this delectable cake topped with fresh peaches and drizzled with an oh-so sweet syrup. Time to prepare: 4 hours to set + 25 minutes Serves: 8 Crust <ul> <li>250g butternut snap cookies</li> <li> 80g unsalted butter, melted </li> </ul> Cheesecake <ul> <li>3 teaspoon powdered gelatine</li> <li>500g cream cheese, softened</li> <li>½ cup sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>250ml thickened cream, whipped</li> <li>6 yellow peaches, peeled, cored, 2 sliced to garnish</li> <li>Sugar syrup, cooled (½ cup sugar, ½ cup water, boiled, then simmer to dissolve)</li> <li>Optional: Whipped cream, and white chocolate curls, to serve</li> </ul> Directions Crust <ol> <li>Grease and line a 20cm spring form cake tin.</li> <li>In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine, then tip into prepared tin and press firmly into the base. Chill in the fridge until needed.</li> </ol> Cheesecake <ol> <li>Place a small heat proof jug in a small saucepan of lightly simmering water.</li> <li>Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve set aside to cool for 5 minutes.</li> <li>Meanwhile, place cream cheese, vanilla and sugar into a stand mixer and beat until smooth. Add the cooled gelatine mix and beat to combine.</li> <li>Gently fold in whipped cream.</li> <li>Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set. Minimum 4 hours to overnight.</li> <li>In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.</li> <li>Place in a sieve over a bowl to strain, set drained syrup aside.</li> <li>To assemble, remove cheesecake from the fridge, use the peaches to decorate, and drizzle with the syrup.</li> </ol> Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx" data-title="Peach cheesecake with peach syrup | WYZA" data-description="Treat yourself this summer with a delectable cheesecake with a double dose of peaches! -wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-84bb15f3-22bb-4ec9-9b4e-48e4dea2e418">Republished with permission of <a href="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

No-bake mango cheesecake log

With no baking involved, you can easily whip up this dessert in the kitchen with your grandkids. Serves: 6-8 Prep time: 45 mins + 6 hours chilling Ingredients: <ul> <li style="font-weight: 400;">3 Calypso® mangoes </li> <li style="font-weight: 400;">250g cream cheese, chilled, chopped</li> <li style="font-weight: 400;">1/2 cup caster sugar</li> <li style="font-weight: 400;">300ml thickened cream</li> <li style="font-weight: 400;">1 tsp vanilla bean paste</li> <li style="font-weight: 400;">½ cup sour cream</li> <li style="font-weight: 400;">2 tbs coconut milk, chilled</li> <li style="font-weight: 400;">2 tbs dark Rum, Kahlua or Malibu </li> <li style="font-weight: 400;">250g packet Arnott’s Choc Ripple Biscuits</li> <li style="font-weight: 400;">Edible flowers to serve, optional </li> </ul> Method: <ol> <li style="font-weight: 400;">Cut the cheeks from 1 mango, scoop the flesh from the cheeks and process until smooth, you will need 1/2 cup of puree. Add the chilled cream cheese and ¼ cup of the caster sugar, pulse until well combined (see tip).</li> <li style="font-weight: 400;">Whisk the cream with remaining ¼ cup caster sugar and vanilla to form soft peaks. Add the sour cream and whisk until thick. Spoon about 3 tablespoons of the cream mixture down the centre of a 30cm long serving plate or board. Combine the coconut milk and rum in a shallow dish. </li> <li style="font-weight: 400;">Dip one side of 2 biscuits into the coconut milk mixture. Sandwich together with 1 tablespoon of mango cheesecake mixture. Stand upright in the cream at one end of the plate/board. Working with one biscuit at a time, dip into coconut milk, then top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log-shape. </li> <li style="font-weight: 400;">Spread the remaining whipped cream over the top and sides of log. Cover and refrigerate for 6 hours or overnight.</li> <li style="font-weight: 400;">Before serving, remove the cheeks from the remaining mangoes. Carefully scoop out the flesh then thinly slice. Arrange the mango over the biscuit log and top with edible flowers. Cut diagonally into pieces and serve. </li> </ol> Tips: <ul> <li>Don’t over process the mango and cheese mixture, just pulse in short sharp bursts until combined.</li> <li>For a kid friendly option, replace the liqueur with more coconut milk.</li> </ul>

Food & Wine

No-bake mini blueberry cheesecakes

Love dessert but hate baking? These no-bake mini blueberry cheesecakes are the dessert you’ve been waiting for. Ingredients: <ul> <li>1 cup of digestive biscuit crumbs</li> <li>4 ½ tablespoons of butter</li> <li>2 tablespoons of cold water</li> <li>1 ½ teaspoons of powdered gelatin, unflavoured</li> <li>2/3 cup of heavy cream</li> <li>225g of cream cheese</li> <li>¾ cup of powdered sugar</li> <li>¼ cup of sour cream</li> <li>1 ½ teaspoons of vanilla extract</li> <li>Extra blueberries for garnish</li> </ul> Sauce <ul> <li>1/3 cups of sugar</li> <li>2 ½ teaspoons of cornflour</li> <li>¼ cup of water</li> <li>1 tablespoon of lemon juice</li> <li>2 cups of blueberries</li> <li>1 tablespoon of butter</li> </ul> Method: <ol> <li>With aluminium foil, line a 20cm by 20cm baking dish (or for round cakes, as shown, use individual round baking dishes) leaving five-cm of foil overhanging and spray with cooking spray.</li> <li>In a bowl, mix together digestive biscuits and butter until thoroughly combined.</li> <li>Pour into dish and press to bottom, creating a base layer. Let chill.</li> <li>In a small bowl, sprinkle gelatin over water and let rest.</li> <li>In a separate bowl, whisk or electric mix heavy cream until heavy peaks form.</li> <li>In another bowl, mix cream cheese and powdered sugar, whipping until smooth. </li> <li>Add sour cream and vanilla.</li> <li>Take gelatin mixture and microwave for 25 seconds. Whisk until dissolved and let cool for less than three minutes.</li> <li>While mixing, pour gelatin into cream cheese mix. Add whipped cream and combine.</li> <li>Take cream cheese mix and spread it over the biscuit layer.</li> <li>Cover and chill for three hours. Cut into squares or remove from individual baking dishes.</li> <li>To make the sauce, in a saucepan mix together sugar and cornflour. Add water, lemon juice and blueberries.</li> <li>Cook over medium-high heat, bringing the mixture to a boil, stirring often.</li> <li>Once thickened, add butter and stir.</li> <li>Let cool and pour atop cheesecake. Garnish with fresh blueberries.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/new-york-cheesecake/">New York cheesecake</a> <a href="/lifestyle/food-wine/2015/08/red-velvet-cheesecake-bars/">Red velvet cheesecake bars</a> <a href="/lifestyle/food-wine/2015/05/berry-cheesecake-slice/">Blackcurrant and raspberry cheesecake slice</a>

Food & Wine

Jelly Tip cheesecake

Christchurch's decadent sweet treat bakery Glamour Cake has a loyal following of customers, including local June Campbell. Campbell's favourite dessert on the menu is its Jelly Tip cheesecake, which she says tastes exactly like the ice-cream. Unfortunately the popular cheesecake is often sold out, so she's asked for the recipe. We contacted Glamour Cake baker Bree Scott, who happily shared her method. Ingredients <ul> <li>1 packet Arnotts Farmbake Chocolate Chip Fudge Biscuits</li> <li>200g butter</li> <li>60g condensed milk</li> <li>500g cream cheese</li> <li>500g cream</li> <li>100g sugar</li> <li>2 teaspoons of gelatine</li> <li>1 block Whittakers' Jelly Tip chocolate </li> <li>200g milk chocolate</li> <li>40g raspberry jelly crystals</li> </ul> Method <ol> <li>In a food processor place the biscuits and process until fully crumbled. Melt butter and condensed milk together then add to the crumb. Continue to blitz the mixture until it holds together. Line a 24cm springform tin with greaseproof paper and spray well.</li> <li>Place crumb in tin and pat down to form cheesecake base. In a large bowl beat cream until it forms firm peaks and has a strong body. In a separate bowl add cream cheese and sugar then beat until smooth, this can take up to eight minutes. Combine cream cheese mixture into the cream and mix slowly until blended.</li> <li>In a cup combine gelatine and five teaspoons of cold water, stirring quickly to remove lumps, allow to set. Once all the water has been absorbed heat in microwave for one minute. Pour hot gelatine over cheesecake mixture and beat on slow to combine. </li> <li>Chop half the Jelly Tip block into fine pieces along with 100g of the milk chocolate and fold into the cheesecake mix. Pour mixture over the base leaving an inch of space at the top of the tin. Set in freezer overnight.</li> <li>Once set make raspberry jelly and allow it to cool before pouring over cheesecake. Return to fridge for 30 minutes to set. Melt the remaining milk chocolate and drizzle over the to, Decorate with Jelly Tip chocolate. </li> </ol> Glamour Cake, 8 Norwich Quay, Lyttelton, Christchurch. Open Monday 8am to 11.30am, Tuesday to Saturday 7.30am-2.30pm. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Glamour Cake via Stuff.co.nz.

Food & Wine

Individual plum cheesecakes

My fiance's parents have the most incredible 100-year-old plum tree in their backyard, which becomes weighed down by juicy, dark-fleshed fruit. On my most recent visit to their place, I was given a bag brimming with sun-warmed plums, and knew I had to use them in a dessert – but it seemed a shame to bake with all of them. So, voila! Individual cheesecakes topped with gleaming slices of dark plum. Don't fret if your cream cheese filling is a little runny, it's meant to be. Serves: 4 Ingredients: <ul> <li>100g Super Wine biscuits</li> <li>200g cream cheese</li> <li>200ml unsweetened full-fat Greek yoghurt</li> <li>4 tbsp honey</li> <li>zest of one lemon </li> <li>1 tsp vanilla extract</li> <li>2 tbsp good-quality plum jam</li> <li>3 or 4 fresh plums, cut into segments </li> </ul> Method: 1. Place biscuits in a zip-lock bag and bash it with a rolling pin until you have chunky crumbs. Divide between four glasses or small bowls. 2. Beat cream cheese, yoghurt, honey, zest and vanilla together until smooth (be careful not to over mix), then spoon mixture over crumbs and chill until ready to serve. 3. Stir jam in a bowl until smooth, then gently stir in the cream cheese mixture, leaving some ripples. 4. Divide plum slices between the cheesecakes and serve immediately. Check out Jordan's business <a href="/%20https:/www.thecaker.co.nz/" target="_blank">thecaker.co.nz</a>. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,<a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"> head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Raw blueberry and macadamia cheesecake

No oven? No worries! This decadent dessert is a deceptively easy win for those who aren’t usually gifted in the baking department. Vibrantly hued blueberries create two distinctive colour layers, for a knockout presentation and flavour. Serves: 10 Ingredients: <ul> <li>2 cups raw macadamias</li> <li>1/2 cup maple syrup</li> <li>Juice of 1 lemon</li> <li>3/4 cup coconut oil, melted</li> <li>1 teaspoon pure vanilla extract</li> <li>1 cup fresh or frozen blueberries</li> <li>Fresh blueberries or raspberries, to garnish (optional)</li> </ul> For the nutty coconut base <ul> <li>1 1/2 cups raw walnuts or almonds</li> <li>5 dates, pitted</li> <li>1/4 cup desiccated coconut</li> <li>1 tablespoon maple syrup</li> </ul> Method: <ol> <li>Soak the macadamias in water for at least two hours, or preferably overnight.</li> <li>Grease a 20 cm spring-form cake tin with coconut oil.</li> <li>Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.</li> <li>Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin.</li> <li>Add the blueberries to the remaining mixture in the blender.</li> <li>Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.</li> <li>Cover with plastic wrap and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve.</li> <li>This cheesecake will keep for a few days in the fridge.</li> </ol> <img width="191" height="238" src="https://oversixtydev.blob.core.windows.net/media/36264/taste-for-life-animals-australia-book-cover_191x238.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (2)" style="float: right;"/> Recipe and image courtesy of Taste for Life by Animals Australia. Published by ABC Books, available in store or <a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">online</a>.

Food & Wine

Michelle Bridges’ passionfruit cheesecake pots

A lovely light dessert – looks so indulgent yet is not bad on the calorie front. Serves: Four Ingredients: <ul> <li>3 tablespoons light spreadable</li> <li>cream cheese</li> <li>100 g fresh full-cream ricotta</li> <li>3 tablespoons Labne</li> <li>4 passionfruit, halved,</li> <li>Seeds and juice scraped</li> <li>1 tablespoon pure maple syrup</li> <li>1 tablespoon pistachio kernels,</li> <li>Finely chopped</li> </ul> Method: <ol> <li>Place the cream cheese and ricotta in a bowl.</li> <li>Using a hand-held mixer, mix on high speed for 2 minutes or until smooth.</li> <li>Add the labne and passionfruit and mix until well combined. Divide the mixture among four 3/4 cup capacity serving glasses or jars and chill for 30 minutes.</li> <li>Top the cheesecake pots with maple syrup and chopped pistachio and serve chilled.</li> </ol> Mmm, doesn’t that sound delicious? Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Dairy-free cashew nut and coconut cheesecake

Although this is not a true cheesecake, the texture and flavour of this cashew nut and coconut cheesecake are reminiscent of conventional “lemony” dairy cheesecakes. It is delicious and disappears quickly when it is made. Serves: 10–12 Ingredients: For the raspberry topping <ul> <li>2½ cups frozen raspberries, thawed</li> <li>2 tablespoons maple syrup or coconut nectar</li> </ul> For the crust <ul> <li>2 cups coconut flakes</li> <li>3–4 medjool dates, pitted</li> <li>Pinch of salt</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> </ul> For the cheesecake filling <ul> <li>2 cups cashew nuts, soaked overnight and rinsed well</li> <li>1 cup lemon juice</li> <li>1 cup coconut cream</li> <li>Zest of 1 large lemon</li> <li>½ cup pure maple syrup or coconut nectar</li> <li>1 teaspoon pure vanilla essence (vanilla extract)</li> <li>¼ teaspoon salt</li> <li>2 dessertspoons psyllium husks</li> </ul> Method: <ol> <li>First, make the raspberry topping. Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.</li> <li>To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.</li> <li>The coconut will start releasing its oil and this allows the mixture to stick together when the cheesecake is put in the fridge to set.</li> <li>Using a 30-cm (12-inch) pie dish, spoon the crust mixture into the dish and press it flat with your fingers to make the base. Place the crust in the freezer or fridge to set while you make the filling.</li> <li>To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.</li> <li>Remove the crust from the fridge and pour the filling evenly over it.</li> <li>Place the cheesecake in the fridge to set overnight or for a few hours at least.</li> </ol> Variations: <ul> <li>You can use blueberries instead of raspberries in the topping.</li> <li>For the crust, you can halve the amount of coconut and substitute this with ground almonds or ground macadamias instead.</li> <li>Instead of the lemon zest you can use 10 drops of organic lemon essential oil in the filling.</li> </ul> <img width="175" height="215" src="https://oversixtydev.blob.core.windows.net/media/34540/feed-your-brain-cover_175x215.jpg" alt="Feed Your Brain Cover (4)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free strawberry cheesecake

This gluten free strawberry cheesecake is a decadent, delicious dessert that everyone can enjoy. It truly is the perfect way to end a memorable meal. Ingredients: <ul> <li>250g gluten-free biscuit crumbs</li> <li>125g butter, melted</li> <li>10g leaf gelatine</li> <li>30ml lemon juice</li> <li>250g cream cheese</li> <li>90g icing sugar</li> <li>10g Lemon zest</li> <li>1 vanilla pod </li> <li>400ml whipped cream</li> <li>100g strawberry compote (chopped fine) filling</li> <li>650g strawberry compote</li> </ul> Method: <ol> <li>Mix melted butter and biscuit crumbs together and press into 20cm round tin. Refrigerate.</li> <li>Soak gelatine in cold water and allow to soften.</li> <li>Beat cream cheese and icing sugar until soft. Mix lemon juice, zest and vanilla together, drain gelatine and add to lemon juice. Heat mix gently until gelatine is dissolved.</li> <li>Stir lemon juice/gelatine mix into cream cheese, add strawberry and fold in whipped cream.</li> <li>Place on top of base and allow to set.</li> <li>Once set place remaining strawberries on top and garnish with fresh mint.</li> </ol> Have you ever tried a cheesecake like this? Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: <a href="http://www.stuff.co.nz">Stuff.co.nz</a> / Grant Matthew Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/peach-raspberry-cheesecakes/">Peach and raspberry chilled cheesecakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/blackcurrant-upside-down-cheesecake/">Blackcurrant upside-down cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a>

Food & Wine

Sugar-free baked chocolate cheesecake

This delicious, easy-to-make, sugar-free baked chocolate cheesecake from Carolyn Hartz's <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking</a> cookbook is a decadent treat everyone can enjoy. Serves: Eight Ingredients: Coconut Base <ul> <li>1 large egg, white only</li> <li>10g natural sweetener</li> <li>Pinch of salt</li> <li>70g desiccated coconut, toasted</li> </ul> Filling <ul> <li>450g quark</li> <li>3 large eggs</li> <li>1 large egg, yolk only</li> <li>130g natural sweetener</li> <li>50g cacao powder or good quality cocoa, sifted</li> <li>1 teaspoon pure vanilla extract</li> <li>200g fresh berries, to decorate</li> <li>Fresh mint leaves, to decorate</li> </ul> Method: <ol> <li>Preheat oven to 160°C/140°C fan-forced. Wrap the outside of a 20cm spring form pan with aluminium foil to prevent water seeping into the cheesecake while baking.</li> <li>Lightly whisk the egg white, sweetener and salt in a clean bowl. Add the coconut and combine. Use fingertips to press the mixture into the base of the spring form pan.</li> <li>To make filling use an electric beater to beat the quark, eggs and egg yolk in a medium bowl on medium speed until creamy.</li> <li>Add the sweetener, cacao and vanilla extract and beat until combined.</li> <li>Pour filling over coconut base in pan. Place pan in a baking tray and pour in enough boiling water to come halfway up the side of pan.</li> <li>Bake for 30 minutes or until set, so the centre does not wobble when the pan is gently shaken. Cool cheesecake at room temperature to prevent cracks forming.</li> <li>Leave in the pan and refrigerate until cold, preferably overnight.</li> <li>Decorate with berries and mint leaves before serving.</li> </ol> Mmm, do you think you will try this recipe? Recipe and image courtesy of <a href="http://www.sweetlife.com.au/">Carolyn Hartz</a>'s <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking</a> cookbook. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/salted-caramel-cheesecake-bites/">Salted caramel cheesecake bites</a> <a href="http://www.oversixty.co.nz/news/news/2016/11/adults-only-cheesecake-people-are-going-crazy-for/">Adults-only cheesecake people are going crazy for</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a>

Food & Wine

Blackcurrant upside-down cheesecake

A twist on your classic cheesecake, turn this luscious dessert upside down and add salty feta to mix things up a bit. Serves: 6 Ingredients: <ul> <li>2 × 5 g gelatine leaves</li> <li>375 ml apple juice</li> <li>55 g coconut sugar, plus 2 tablespoons extra</li> <li>250 g blackcurrants</li> <li>80 g butter</li> <li>110 g plain (all-purpose) flour</li> <li>250 g cream cheese, softened</li> <li>1 teaspoon natural vanilla extract</li> <li>80 g caster (superfine) sugar</li> <li>100 g feta</li> <li>125 ml whipping cream</li> </ul> Method: <ol> <li>Soak the gelatine leaves in cold water for 5 minutes, until softened. Remove from the water and squeeze gently to remove excess liquid before using.</li> <li>Meanwhile, put the apple juice and 2 tablespoons of coconut sugar in a saucepan and bring to the boil. Add the blackcurrants and cook gently for 2–3 minutes. Remove from the heat, add the gelatine and stir well until dissolved.</li> <li>Divide the blackcurrant jelly between six 200 ml glasses and refrigerate until the jelly sets.</li> <li>Preheat the oven to 180°C.</li> <li>Put the butter, flour and remaining 55 g of the coconut sugar in a bowl and rub the butter into the flour until the mixture resembles rough breadcrumbs. Place the crumble mix on a lined baking tray and cook for 12–15 minutes, or until the crumble is golden brown and cooked. Remove from the oven and set aside to cool.</li> <li>Make the cheesecake mixture by putting the cream cheese, vanilla and caster sugar in a mixing bowl and beating until soft and creamy. Crumble in the feta and fold through. In a separate bowl, whip the cream until stiff peaks form, then fold it through the cheese mixture.</li> <li>Spoon the cheese filling on top of the blackcurrant jelly and return to the refrigerator until you are ready to serve the cheesecakes. To serve, remove the cheesecakes from the refrigerator. Break up the crumble topping using your fingers and divide it among the glasses; each cake should have at least 2 cm of crumble topping.</li> </ol> <img width="179" height="231" src="https://oversixtydev.blob.core.windows.net/media/28901/harvest-cover_179x231.jpg" alt="Harvest Cover (3)" style="float: right;"/> This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a> <a href="/lifestyle/food-wine/2016/03/dairy-free-vanilla-berry-cheesecake/">Dairy-free vanilla berry cheesecake</a> <a href="/lifestyle/food-wine/2016/02/blueberry-lemon-cheesecake/">Blueberry lemon cheesecake</a>

Food & Wine

Dairy-free vanilla berry cheesecake

A twist on the classic cheesecake, this dairy-free vanilla berry cheesecake may contain no cheese, but it definitely still tastes as delicious. Makes: 8-12 Ingredients: For the base <ul> <li>3/4 cup almond flour</li> <li>3/4 cup coconut flour</li> <li>3/4 cup of pitted, chopped medjool dates</li> <li>1/4 tsp salt</li> <li>3/4 tsp cardamom</li> </ul> For the topping <ul> <li>3 cups of cashew nuts (soaked for 3 to 5 hours)</li> <li>1/2 cup coconut oil (melted)</li> <li>1/2 cup coconut milk or coconut cream</li> <li>1/2 cup liquid sweetener (agave, coconut nectar or sugar syrup)</li> <li>1/2 cup finely grated beetroot</li> <li>1 tbsp vanilla extract</li> <li>1 tsp freeze-dried raspberry powder*</li> <li>1/2 tsp salt</li> </ul> * If you can't get raspberry powder, use a berry essence, berry juice or a few crushed berries. Method: 1. For the base, mix the almond flour, coconut flour, salt and cardamom in a food processor. 2. While it is running add the dates slowly, allowing each handful to be fully processed before adding another. 3. The base is ready when you squeeze it and it sticks together. Add more dates if not sticky enough. 4. Press the base firmly into the bottom of a springform or silicone baking pan and set aside. 5. For the topping, drain the cashews and blend them in the processor at a high speed until they are relatively smooth. 6. Add the coconut milk, vanilla and salt and continue to blend until the consistency is very smooth - like cream cheese. 7. While the processor is running, add the liquid sweetener and coconut oil. Taste test. 8. Drop large dollops of the mix randomly on the base. Use half the mix. The other half is about to be berrified! 9. Add the grated beet (you don't taste this at all, trust me!) and raspberry powder to the remaining mix and blend. 10. Drop the berry topping into the gaps left between the vanilla dollops, then swirl the topping exactly once with a knife. 11. Freeze for at least two hours until solid, remove from the pan and let sit in the fridge for about an hour before eating. Written by Sara Lake. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">abcshop.com.au</a> to order your copy now. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a>

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