This would have to be the easiest cheesecake ever!
Easy on effort but still delicious.
- Makes: 6 individual serves
- Cook time: 5 mins prep, 3 hours (or overnight) in the fridge
- Pan: 6 large muffin pans in a large muffin tray
6 super gingery Gingernut biscuits
250g cream cheese, softened
1 cup of Lemon curd
Strawberries to serve
How Easy? The Method:
- Place 1 super gingery gingernut biscuit in each pan for the base
- To make filling, place cream cheese and lemon curd in a bowl, use a stick blender to combine until smooth
- Spoon filling onto biscuit bases
These are best refrigerated overnight as the filling will soften the biscuit for a delicious base.
Have friends coming around in an hour and have nothing to show for morning tea? You can make this recipe in under 5 minutes and be pulling it out of the oven as they arrive. They won’t know it took less than 5 minutes to make!
- Makes : 1 Loaf (approximately 12 slices)
- Oven temp : 180C (160C fan forced)
- Cooking time : 50 to 60 minutes
- Pan size : standard loaf pan (approx. 21cm x 11cm)
1 cup self-raising flour
1 cup shredded (or desiccated) coconut
¾ cup The Sugar Breakup Dextrose
1 cup milk
1 cup frozen raspberries
- Preheat oven to 180C (160C fan forced), grease and double line sides of loaf pan.
- Combine flour, coconut, dextrose and milk in a bowl.
- Stir in raspberries.
- Pour into loaf pan and bake for 50-60 minutes or until a skewer comes out with just some moist crumbs when inserted in the loaf. Turn onto wire rack to cool.
Need some extra help?
My loaf is cooking too quickly on the outside!
Dextrose can cook quicker than traditional sugar. Ensure your oven isn’t too hot and put a double layer of greasproof paper when lining the pan. If the loaf is cooking too quickly turn your oven down slightly.
The first Tarte Tatin I had was made by a friend whilst I was living in the UK. I was fascinated with how it was made (frypan on the stovetop then into the oven) and when I tasted it I instantly fell in love with its caramelised fruity goodness. I thought it wouldn’t be the same making the caramel with our Golden Rice Malt Syrup and I was right, it is SO MUCH BETTER!
Oven temp: 200C (180C fan forced)
Cook time for caramelised pears: 10 minutes
Cook time in the oven: 20-30 minutes
Pan size: 24cm frypan/skillet with an ovenproof handle or frypan then a pie dish
4 firm pears
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
75g unsalted butter
½ teaspoon cinnamon
1 sheet of good quality puff pastry*
Just the right size! Cute little cupcake sized cheesecakes to ensure you get the perfect individual serve that are quick and very easy to make.
- Makes: 9 individual serves
- Cook time: 15 minutes prep, 3 hours (or overnight) in the fridge
- Pan: 9 cupcake patty pans in cupcake tray
Ingredients – Base:
5 gingernut biscuits or 8 biscotti biscuits (or any of The Sugar Breakup biscuit recipes)
2 tablespoons of melted butter
A good friend of The Sugar Breakup has been kind enough to share one of her quick frozen yoghurt recipes.
She sent me the pictures last night and I begged her for the recipe. It’s such a great idea for a quick cool dessert. Perfect for this hot weather.
Thank you Yasmin C – for the recipe, instructions and photos.
- Serves: 2
- Prep time: 5 mins
- Need a food processor
200g Greek (or natural) yoghurt
200g frozen berries (any kind or mixed)
1 tablespoon of The Sugar Breakup Golden Rice Malt Syrup
Small handful of mint leaves