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David's Blackberry Cheesecake
Ingredients
185 g gingernut biscuits
185 g granita biscuits
150 g pistachio nuts
225 g unsalted butter, melted
100 g caster sugar
7 eggs
1 lemon, zested and 50ml juice
600 g goat's curd,
250 g cream cheese, at room temperature
250 g sour cream
Glaze
1 Granny Smith apple
Zested rind and juice of 1 lemon
1 kg blackberries
150 gm caster sugar
Method
Preheat oven to 160°C and grease a 24cm
springform cake tin and line the base with
baking paper. Process broken biscuits and
pistachios in a food processor until finely
chopped. Add butter and process to a sandy
texture. Press crumb mixture firmly and
evenly over base and up the side of tin. Place
tin in the freezer to chill and firm.
Whisk sugar, eggs and lemon zest in an
electric mixer until light and fluffy (3
minutes). Meanwhile, pulse goat's curd and
cream cheese in a food processor just until
smooth, do not over process. Transfer to a
large bowl and fold in sour cream, lemon
juice and egg mixture until combined. Pour
into tin and bake until just set (approx 45
minutes), covering edges with foil if over-
browning. Once out of the oven, set aside to
cool.
Meanwhile for glaze, grate unpeeled apple
into a small saucepan, add 500ml of water,
into pan. Add lemon zest and juice and 250g
blackberries. Bring to the boil over medium
heat, then reduce heat and simmer, stirring
occasionally, until soft and pulpy (approx
20-30 minutes). Strain through a fine sieve
into a clean pan. Return pan to heat with
sugar and stir until reduced by half (approx
25-30 minutes). Cool to room temperature.
Gently stir glaze to loosen until just smooth.
Arrange remaining blackberries over cake,
then spoon glaze over the top. Any remaining
glaze can be warmed to serve as a sauce.
Shaun's Rocky Road
Ingredients
1 block milk chocolate
1 cup marshmallows
1 packet of chocolate biscuits
1 packet lolly snakes
Method
Melt chocolate using a double boil method
until it's liquid, on a low heat. As the
chocolate is melting, use your hands to break
the chocolate biscuits into even size portions,
cut the lolly snakes into 1cm – 2cm pieces.
On a baking tray lined with baking paper,
spread and mix the marshmallows, biscuits
and lolly snakes evenly.
Once the chocolate is melted and runny, add
the it to the mix and try and spread it as
evenly through the biscuit, marshmallow and
snake base.
Rest rocky road in the freezer for 30 minutes
before cutting it into bite size pieces.
Discover the art of crafting
holiday-themed appetizers with
Chef Catherine Fulvio
Get a taste of authentic Norwegian
cuisine with author and blogger
Nevada Berg
C H R I S T M A S I S S U E 2 4
