Maple Pumpkin Pie

Serves: 8

Ingredients:

Pastry:
1 cup all-purpose (plain) flour
1 cup self-rising (raising) flour
1/2 cup caster sugar
4 ounces (125 g) butter
1 egg yolk
Water
Filling:
1 pound (500 g) pumpkin, seeded, peeled and cubed
1 cup milk
2 eggs
1/2 cup maple or golden syrup
3 tablespoons all-purpose (plain) flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

Convection Microwave Method:

Pastry:

1. Combine flours and sugar. Rub in butter until mixture resembles fine breadcrumbs.
2. Stir in egg yolk and sufficient water to make mixture hold together. Chill for 30 minutes.

Filling:

1. Place pumpkin in a bowl, cover and cook for 10-12 minutes on HIGH, or until pumpkin is tender. Drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mash pumpkin, stir in milk, eggs, maple or golden syrup, flour and spices until well combined.
4. Roll out pastry to line a 10 inch (25 cm) greased removable base flan tin. Cook on Low Rack for 7 minutes on LOW MIX/BAKE.
5. Pour pumpkin filling over pastry and sprinkle with nutmeg.
6. Bake on Low Rack for 15-18 minutes on LOW MIX/BAKE.
7. Serve hot or cold.

Country Inn Cheesecake

Serves: 8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1/4 cup caster sugar
5 ounces (150 g) butter
1 tablespoon water
Filling:
1 pound (500 g) ricotta cheese
2 tablespoons cream sherry
3/4 cup caster sugar
1/3 cup all-purpose (plain) flour
1/4 cup thickened cream
1/2 pint (300 ml) sour cream
6 eggs, separated

Convection Microwave Method:

Pastry:

1. Combine flour, baking powder and caster sugar. Rub in butter and water until mixture holds together. Wrap in greaseproof paper and chill for 1 hour.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll pastry out and press evenly onto base and sides of a greased 9 inch (23 cm) spring form tin.
4. Bake 'blind' on Low Rack for 8-10 minutes on LOW MIX/BAKE. Cool.

Filling:

1. Beat together ricotta cheese, sherry, sugar, flour, cream, sour cream and egg yolks until smooth.
2. Beat egg whites until stiff peaks form, then fold into cheese mixture.
3. Pour into pastry case and bake on Low Rack for 30-40 minutes on LOW MIX/BAKE.
4. Allow to cool and chill for 1-2 hours before serving. Sprinkle with icing sugar.

Note: To blind bake, place a sheet of greaseproof paper over raw pastry and cover with a layer of baking or dried beans.

Baked Cheesecake

Serves: 6-8

Ingredients:

2 ounces (50 g) butter, melted
4 ounces (125 g) sweet plain biscuits, crushed
1 pound (500 g) cream cheese
Grated rind of 1 lemon
1 teaspoon vanilla essence
1/2 cup caster sugar
1/2 cup cream
2 eggs
Fresh fruit

Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Cook for 10-12 minutes on MEDIUM.
4. Place a foil ring around outer edge of cheesecake. Cook for a further 5-8 minutes on MEDIUM, until center is set.
5. Chill before serving.
6. Decorate with fresh fruit.

Convection Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Bake on Low Rack for 22-26 minutes on LOW MIX/BAKE.
5. Decorate with fresh fruit.