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familyga eing

Baked vanilla cheesecake

SERVES 10 TO 12

This cheesecake is very rich, so you only need a little to serve a lot. A drizzle of raspberry coulis,
or even a raspberry smoothie drink, is the perfect balance to this creamy dessert.

FOR THE BASE Remove the cream cheese and sour Pour the mixture over the biscuit
150g rich tea biscuits cream from the fridge a couple of base, then place the tin on a baking
85g butter, melted hours before you begin. tray and bake for 50 to 60 minutes.
Preheat the oven to 160°C/gas The lling should be set but with a
FOR THE CAKE mark 3. Line the base of a 23cm little wobble in the centre.
3 x 280g packs of full-fat cream springform tin with non-stick baking Turn the oven o and use a wooden
cheese, 840g altogether
150g caster sugar paper. spoon to keep the oven door ajar to
3 large eggs To make the base, blend the biscuits allow the temperature to drop slowly.
300ml sour cream in a food processor or crush them Leave the cake in the oven for several
1 lemon, zest only nely in a ziplock bag with a rolling hours, until completely cold, to avoid
2 teaspoons vanilla extract or pin. Mix with the melted butter, then cracks appearing on the surface.
vanilla paste press rmly into the base of the lined Run the blade of a knife around
fresh berries, to serve tin and refrigerate for 10 minutes. the edge of the tin to loosen the
raspberry coulis, to serve Using an electric whisk, blend the cheesecake before releasing the
cream cheese and caster sugar until catch. This will also help avoid cracks.
smooth. Add the eggs one at a time, Refrigerate the cheesecake for at least
mixing well each time, then the sour 6 hours or preferably overnight to
cream, nely grated lemon zest and rm up the texture. Serve with fresh
vanilla until everything is just mixed, berries and raspberry coulis.
being careful not to overbeat.

QUICK OPTION FOR CHILDREN

At most family occasions, it can be easier to feed the children before the adults,
leaving the older guests to enjoy a more relaxed meal. Food that can be dished
up in a bowl works best. Here’s a fast option that can be made ahead and
served up when needed.

QUICK BOLOGNESE
SAUCE WITH PASTA

SERVES 6 TO 8 CHILDREN

1 tablespoon olive oil Heat the olive oil in a large pan over a medium
500g lean minced heat. Add the mince and brown for about 5
beef minutes, until there is no pink left.
2 jars of SuperValu Pour in the pasta sauce and bring to the boil, then
Signature Tastes
Tomato & Basil reduce to a simmer and cook, uncovered, for 20
Sauce to 30 minutes, stirring occasionally. Refrigerate
500g pasta shells, until needed.
penne or fusilli When you’re ready to serve, cook the pasta
according to the packet instruction and serve
with the reheated Bolognese sauce.

52 | FRESH SPRING 2017

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