Hello Everyone! Yes I know, it’s only Sunday, but I thought that I’d write up a Sunday Special post to share with everyone. I’ve been resting this past week after what I thought wasn’t such a tiring trip to the Outback, but I think the after effect just came crashing down on me when I got back to Sydney. My body clock hasn’t quite adjusted to my regular sleeping/waking patterns, which kills me because then I feel tired the whole day! Yesterday was somewhat productive but lazy at the same time. Besides an early wake up to send Lydia off at the airport and a gym session with Jialing, I lazed off the whole afternoon/evening. I practically did nothing besides eat and sleep. Hopefully I snap out of this and feel refreshed after the weekend passes – after all, I did not have a weekend for myself as last week I was walking around the base of Uluru and scaling Kata Tjuta (and of course followed by a climb/hike/trek at Kings Canyon on the Monday after that weekend – much tiredness indeed).
Anyway, about a few weeks ago, Lydia asked me to teach her how to make a cake because she wanted to be able to make one for her mother’s birthday when she leaves to go home. She told me she didn’t have an oven though. “Easy!” I said to her as a no-bake cheesecake came into mind. She was a very good student and I am confident that she will be successful in making this for her mother on her birthday!
If you’ve been following my blog for a while, or have searched through my archives, you may have seen a post for no-bake mini blueberry cheesecake. So I decided to teach her how to make that but instead with my favourite summer fruit since it’s summertime! I’ve actually made this cake before, 2 years ago I think, when I used to live up in the Lower North Shore together with my old housemate Vanessa. We made this cake together with my friend Edison and Valerie whom we had over for our Annual Easter Dinner. We had a whole leg of lamb and other eats, included this yummy yummy cheesecake. We made a full sized one though, but since I actually only have mini springforms, we decided to make miniature cheesecakes (also easier to eat in small bits and store in a limited space fridge). Before I get onto the recipe, please do take the time to visit food.com where I got the original recipe from.
Besides making whole mini cheesecakes, I also decided to whip up a deconstructed cheesecake and use the stemless wine glasses that I got for free from Coles a while back. At the time, there was a special where if you bought two blocks/tubs of any of the Philadelphia Cream Cheese range, you get a set of 2 stemless wine glasses for free (worth $14.95).
PREP TIME 20 MINS* | COOKING TIME — | SERVES 4 CHEESECAKES
*Add 4-5 hours extra (overnight preferably) for chilling time
- 1 large mango, sliced
- 2 passionfruit
- 2 x 250g packets cream cheese, softened
- 300ml thickened cream, whipped
- 200g white chocolate chips, melted
- 100g ginger nut biscuits
- 60g butter, melted
- 1/2 cup caster sugar
- 1/4 cup boiling water
- 3 tsp gelatin powder
- Prepare the springform pans by lining the bases with baking paper and greasing the edges with butter. In a food processor, process the ginger nut biscuits until mixture resembles fine breadcrumbs. If you don’t have a food processor handy, add the biscuits into a ziplock bag and use either a metal or wooden spoon to smash the hell out of it! Tip it into a medium sized mixing bowl, add the melted butter a mix until well combined. Press the mixture over the base of the prepared pans. Place in the refrigerator for 20 minutes or until firm.
- Next, sprinkle the gelatine powder into a mug and add the boiling water to it. Whisk with a fork until the gelatine powder fully dissolves. Set aside to cool for 15 minutes.
- Meanwhile, whip the thickened cream in a small mixing bowl using the electric mixer – be careful as to not over whip the cream otherwise you will end up with a lumpy cheesecake mixture. Set aside. Beat the cream cheese and sugar in a large mixing bowl using the electric mixer until smooth and creamy.
- Fold the melted white chocolate and whipped cream into the cheesecake mixture, then, gradually beat in gelatine mixture until combined. Pour the cheesecake mixture into the prepared pans and wrap each with cling film. Place in the fridge for at least 4-5 hours to set (preferably overnight). Top the cheesecakes with the sliced mangoes and passionfruit before serving.
For the deconstructed cheesecake, basically just layer the biscuit base and cheesecake mixture and top with your favourite summer fruits!
– Ally xx