Tropical Cheesecake Freeze Food

TROPICAL CHEESECAKE RECIPE

Steps:

• Grease a 20cm spring-form cake tin. Whizz the biscuits in a food processor to form crumbs. Mix with the melted butter and press into the base of the prepared tin. Chill in the fridge.
• Beat together the cream cheese, mascarpone, caster sugar and lime zest.
• In a saucepan, gently warm the coconut milk and lime juice until steaming, but not boiling. Add the gelatine, stirring until dissolved. Pour into the cream cheese mixture and stir well. Spoon onto the biscuit base, smooth the surface and chill for at least 4 hrs or until set.
• Rub the outside of the tin with a hot, damp cloth. Undo the clip and remove the tin, then slide a palette knife under the biscuit base and transfer to a cake stand or large flat plate.
• Mix the passionfruit with the mango coulis and spoon on top with the fruit. Scatter with toasted coconut, if using.

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

LEMON JEWEL NO BAKE CHEESECAKE

Steps:

• Base:.
• First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
• Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
• Crush up the biscuits until they are crumbly.
• Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
• Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
• Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
• Filling:.
• Whip the cream until you get soft peaks, then set aside.
• Beat all other fillings until smooth, then fold in the cream.
• Pour into base then freeze for 2 hours, more if you have the time.
• Icing:.
• Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
• Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
• Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.

CHEESECAKE TART WITH TROPICAL FRUITS

Steps:

• For crust:
• Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
• Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• For topping:
• Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.

PUMPKIN CHEESECAKE FROZEN YOGURT

Steps:

• Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.

TROPICAL FRUIT FANTASY

Steps:

• Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Freeze until firm, about 20 minutes.
• Spread mango sorbet in crust; freeze until firm, until 20 minutes. Spread lime sorbet over mango sorbet. Freeze until firm, about 30 minutes.(Can be prepared one day ahead. Cover and keep frozen.)
• Mix fruit in medium bowl. Remove pan sides from dessert. Place dessert on platter. Spoon fruit atop lime sorbet. Sprinkle with coconut and serve.