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.

Caramel Banana Cheesecake

Ingredients:

1 2/3 ounces (50 g) butter
6 plain sweet cookies or biscuits, crushed
1/2 x 13 ounce (400 g) can condensed milk
4 ounces (125 g) cream cheese
1 egg, lightly beaten
1 teaspoon lemon juice
1/4 cup natural yogurt
Nutmeg to taste
1/2 cup mashed banana

Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
5. Stir in banana. Pour into prepared base.
6. Place on a rack, cook for 4-6 minutes on MEDIUM.
7. Chill before serving.

Convection Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
6. Stir in banana. Pour into prepared base.
7. Place on Low Rack, cook for 10-12 minutes on LOW MIX/BAKE.
8. Chill before serving.

Cherry Cheesecake

Serves: 6-8

Ingredients:

Topping:
2 pound (1 kg) fresh cherries (pitted) or
2 x 14 ounce (450 g) cans cherries (pitted)
1 cup water
1 tablespoon gelatin
Cheesecake:
3 ounces (90 g) butter
4 ounces (125 g) sweet biscuits, crushed
8 ounce (250 g) packet cream cheese, softened
1 x 13 ounce (400 g) can sweetened condensed milk
1/3 cup lemon juice
1 egg, lightly beaten

Microwave Method:

1. Place cherries in water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into a greased 9 inch (23 cm) pie plate.
4. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
5. Pour mixture onto biscuit base.
6. Cook for 8-12 minutes on MEDIUM.
7. Arrange cherries over cheesecake.
8. Sprinkle gelatin over reserved syrup. Cook for 1-2 minutes on HIGH, stirring halfway through cooking.
9. Cool syrup in refrigerator until slightly thickened, pour over cherries.
10. Refrigerate for 2-3 hours before serving.

Convection Microwave Method:

1. Place cherries and water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into base of a greased 8 inch (20 cm) spring form tin.
4. Preheat oven to 325 degrees f (160 degrees c).
5. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
6. Pour mixture onto biscuit base.
7. Place on Low Rack. Cook for 18-22 minutes on LOW MIX/BAKE. Cool.
8. Arrange cherries over cheesecake.
9. Sprinkle gelatin over reserved liquid. Cook for 1-2 minutes on HIGH stirring halfway through cooking.
10. Cool syrup in refrigerator until slightly thickened, pour over cherries.
11. Refrigerate for 2-3 hours before serving.

Note: If using canned cherries, reserve 1 cup syrup for topping.

Creamy Fruit Cheesecake

Serves: 6

Ingredients:

1 pound cream cheese
1/3 cup brown sugar
3 eggs
3/4 cup chopped, dried apricots or mixed peel
1/2 cup chopped nuts
Grated rind 1 lemon
1 tablespoon lemon juice
2 large apples, cored and thinly sliced

Microwave Method:

1. Beat cream cheese, sugar and eggs together until thick and creamy.
2. Stir in apricots, nuts, lemon rind and juice.
3. Line base of a greased 9 inch (23 cm) round pie plate with apple slices.
4. Pour in cheese mixture.
5. Cook for 10-12 minutes on MEDIUM.
6. Allow to stand, covered with foil, for 5-10 minutes.
7. Chill before serving.

Convection Microwave Method:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat cream cheese, sugar and eggs together until thick and creamy.
3. Stir in apricots, nuts, lemon rind and juice.
4. Line base of a greased 9 inch (23 cm) round pie plate with apple slices.
5. Pour in cheese mixture.
6. Place on Low Rack, cook for 12-15 minutes on LOW MIX/BAKE.
7. Chill before serving.