Christmas Cheesecake

Ingredients

Base

• 1 pkt (250g) gingernut or buttersnap biscuits
• 1/4 cup butter, melted

Filling

• 1 cup mixed dried fruit
• 1/4 cup rum or brandy
• 500g Philly cream cheese
• 1/2 cup cream
• 1/2 cup caster sugar
• 1 tbsp (or 1 sachet) gelatine dissolved in 2 tbsp water
• 1 tbsp lemon juice or 2 tbsp finely grated lemon rind

Method

1. Put mixed fruit and brandy in bowl and marinate overnight.
2. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden.
3. Beat the Philly, caster sugar and cream until smooth.
4. Add gelatine mix and lemon juice (or rind). Mix thoroughly
5. Fold in marinated fruit mix.
6. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.

Hazelnut (Nutella) Cheesecake

Ingredients

Base:

• 1 pkt (250g) Chocolate Ripple biscuits
• 1/4 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1 jar (480g) Nutella
• Chopped hazelnuts (optional)

 Topping:

•  Chopped hazelnuts or chopped hazelnut chocolate bar

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add nutella and continue to mix until smooth. 
3. (Optional: Add chopped hazelnuts and and mix through.)
4. Pour into now hardened base and return to the fridge to set. 
5. Top with chopped hazelnuts or chopped hazelnut chocolate bar. For best results, leave in fridge overnight.

Caramel Cheesecake

Ingredients

Base:

• 1 pkt (250g) biscuits - e.g. Gingernut, Anzac, Buttersnap, etc.
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 380 g Nestle Top 'n' Fill caramel
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add caramel and continue to mix.
3. Slowly add in the gelatine mixture and beat on a moderate speed until combined.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.

Lemon Cheescake

Ingredients

Base:

• 1 pkt (250g) shortbread biscuits - e.g. Scotch Finger
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 300mL cream
• 3/4 cup caster sugar
• juice of 1 lemon
• rind of 1 lemon (optional)
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Icing:

• lemon curd (optional)

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
3. Gently fold through lemon rind.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with lemon curd before serving.

Toblerone Cheesecake

Ingredients

Base:

• 1 pkt (250g) chocolate biscuits (not chocolate coated), e.g. Chocolate Ripple
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1/2 cup cream
• 1/2 cup caster sugar
• 200g Toblerone chocolate, melted
• additional Toblerone shavings or chunks for decorative topping

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly to soften. Add caster sugar and beat until fully mixed. If using an electric mixer use a low speed.
3. Add melted Toblerone and cream and mix thoroughly.
4. Pour into now hardened base. Top with Toblerone shavings or chunks and return to the fridge to set. For best results, leave in fridge overnight.

Fi's Tips

The Philly is easier to work with if it has been slightly softened at room temperature. So leave it out of the fridge while you are making the biscuit base.

When melting the chocolate, remember to use a water bath rather than melt it directly in a saucepan. For best results, microwave at medium level in 20 second bursts, stirring between each.

You can substitute low fat ingredients and this will still work well.

Lemon-Berry Cheescake

Ingredients

Base:

• 1 pkt (250g) plain biscuits - e.g. Nice
  
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1 cup cream
• 3/4 cup caster sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon rind (optional)
• 2 cups mixed berries (if frozen, thaw first)
  
• 3 teaspoons dissolved in 1/4 cup boiling water
  

Method:

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
   
3. Gently fold through lemon rind and half the berries
   
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with remaining berries.
   

Fifi's versatile cheesecake

Ingredients

Base:

• 1 pkt (250g) biscuits - either plain, chocolate or gingernut
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1/2 cup cream
• 1/2 cup caster sugar
• 100mL boiling water
• 1 pkt jelly (lemon is one of the best flavours for this)

Method:

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly to soften. Add cream and caster sugar and beat until fully mixed. If using an electric mixer use a low speed.
3. Add boiling water to jelly crystals or concentrate and stir until fully dissolved. Add this to the Philly mix and beat until fully combined.
4. Pour into now hardened base* and return to the fridge to set. For best results, leave in fridge overnight.

Fi's Tips
Before refrigerating, top with your favourite fruit or chocolate pieces or shavings.

Orange Poppyseed Tart

From Philadelphia

Ingredients

• 1 1/3 cups flour
• Pinch baking powder
• 1 tablespoon poppy seeds
• 100g butter, chopped
• 1 egg
• 1/4 cup caster sugar
• 375g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar, extra
• 1 teaspoon vanilla essence
• 2 eggs, extra
• 1/4 cup sour cream
• Finely grated rind and juice of
• 1 orange
• 1 cup sugar
• 1/2 cup water
• 2 oranges, extra, thinly sliced

Method

• COMBINE the flour, baking powder, poppy seeds and butter in a food processor and process until mixture resembles breadcrumbs. Whisk together egg and sugar; add to the dry ingredients and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
• ROLL out the pastry between 2 sheets of baking paper to line a 24cm round fluted tart pan with a removable base. Prick well with a fork and chill for 20 minutes. Bake in a hot oven 200°C for 10 minutes or until lightly golden.
• BEAT the PHILLY, extra sugar and vanilla with an electric mixer until smooth. Beat in the extra eggs, stir through the sour cream, rind and juice, then pour into the prepared base. Bake in a moderate oven 180°C for 15–20 minutes or until just set and golden. Allow to cool before removing from the pan.
• COMBINE the sugar and water in a saucepan and stir until sugar has dissolved. Bring to the boil and simmer for 3–4 minutes. Add the orange slices, reduce the heat and cook for 2–3 minutes or until the orange is tender. Remove the oranges from the syrup and allow both to cool. Decorate the tart with orange slices and a drizzle of the syrup.
• SLICE and serve as required.