Tuesday, 16 July 2013

Coffee Ricotta Cheesecake

I baked this for hubby's birthday last month. It was an experiment as it is a newly invented recipe. Luckily it turned out OK.

1 packet 200g of Marie biscuit
60g of melted butter
250g cream cheese
250g ricotta cheese
200g mascarpone
¾ cup castor sugar
2 eggs
2 tbsp coffee liquer of your choice
2 tbsp instant coffee in ¼ cup of hot water

1.     Preheat oven to 160C.
2.     Crush the biscuits in a blender, pour in the melted butter and mix.
3.     Press the biscuit into the base of a springform pan with the back of a spoon. Leave in the fridge until ready to bake.
4.     Beat all the cheese in the mixer.
5.     Add in sugar, then eggs and the coffee and liquor.
6.     Pour into the pan on top of the biscuit base.
7.     Bake for 45-55 mins in 160C fan forced oven until the middle is just set.
8.     Open the oven door and let the cheesecake sit in the oven with the door open for 10 minutes.

Sunday, 7 July 2013

Crunchy Top Banana Bread

This recipe is fairly low in sugar and fat content, without compromising on the taste. The moistness and sweetness being provided by the bananas. The crunchy walnuts on top adds a nice texture.

4 ripe large bananas, mashed
½ cup brown sugar
2 cups plain flour sifted
1 tsp bicarb soda
½ cup oats
¾ cup walnuts, roughly chopped
2 eggs
1 tsp vanilla extract
½ cup vegetable oil

1.     Line a loaf pan with greaseproof paper. Preheat fan forced oven to 160C.
2.     Mix mashed bananas, beaten eggs, oil and vanilla extract in a large bowl.
3.     Add the flour, bicarb soda, oats and sugar.
4.     Mix well, and add ½ of the walnuts at the end of the mixing process.
5.     Pour into loaf pan, sprinkle the rest of the walnuts on the top.
6.     Bake for 45-50 mins in 160C oven.

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