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.
Apple crumble is one of our favourites but it can be a little sad when the crumble top goes soft, absorbing too much of the moisture from the fruit below.
So here’s the solution:
— bake the fruit and crumble top separately!
This way you can prepare the crumble top and fruit at any time of the day ready to be eaten when you’re ready and not lose any crunch from your crumble.
- Serves: 6-8
- Oven temperature: 180C (160C fan forced)
- Cooking time: 10-15 minutes
- Pan: 1 baking tray
90g cold unsalted butter (straight from the fridge)
½ cup self-raising flour
¼ cup The Sugar Breakup Dextrose
As The Sugar Breakup Dextrose works wonderfully with dairy we are always on the lookout for interesting cheesecakes.
When we saw Gabriel Gaté making Fiadone Corse (or Corsican Cheesecake) during le Tour de France we knew we had to try it sugar free. It is an absolute delight and the perfect recipe if you are looking for something special for Father’s Day.