Australian Cheesecake Food

AUSTRALIAN CHEESECAKE

Steps:

• Press in 1 1/2 cans of unrolled dough in the bottom of greased 9x13 pan, sealing the perforations.
• Cream 1 Cup sugar, lemon flavoring and cream cheese in mixing bowl, until light and fluffy.
• Spread over the dough in the pan.
• Cover with the remaining dough.
• Drizzle with melted butter and sprinkle with cinnamon and remaining sugar.
• Bake at 325 degrees for 30 minutes.
• Spread cherries over as it cools.
• This is called Australian cheesecake because the cheesecake is "down under" the crust.

LEMON AND SULTANA CHEESECAKE

Steps:

• Preheat the oven to 190 degrees centigrade.
• Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
• Mix with the butter and press into the base of a 20cm springform cake tin.
• Pop into the freezer for 5 minutes or so to set.
• Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
• Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
• Place on a baking sheet and bake for 40 minutes until golden- it will still be fairly wobbly, but don't worry, it will set as it cools.
• The cake sometimes cracks, but you can avoid this by letting it cool slowly- turn off the oven, open the door and allow it to cool as the oven does.
• when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
• Carefully remove from the tin and dust with icing sugar.
• Slice into wedges and serve with a drizzle of cream.

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• For the base, crumb the biscuits using a food processor and add the melted butter.
• Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.
• For the filling, beat cream cheese and sugar together.
• Whip the cream until soft peak stage and then fold into cream cheese mixture.
• Spread over the base and place in fridge to chill.
• For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
• Stir in the jelly crystals until all are dissolved.
• Chill until cold and starting to set.
• Slice strawberries and add to chilled jelly.
• Spoon over the filling as evenly as possible.
• Sprinkle the reserved 1/3 cup crumb mix over the top.
• Refrigerate until jelly has set and you are ready to serve.
• Cut into squares and remove carefully. I use a fish slice to do this.
• Serve with some whipped cream on the side or on top of each square if desired.