Dessert Recipes

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Lemon-Poppy Seed Cake

Ingredients:

Directions:

4 eggs, separated
grated rind of 1 lemon
juice of 1 lemon
3/4 cup blanched almonds, finely ground
3/4 cup dried bread crumbs
1 tablespoon poppy seeds
2 tablespoons brandy
mint leaves, to decorate
lemon rind, to decorate
RASPBERRY SAUCE:
8 oz fresh raspberries
1 tablespoon honey
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350F (175C).
Grease and line the bottom of an 8-inch springform pan with waxed paper.
In a large bowl, beat egg yolks, sugar,
lemon rind and lemon juice together until pale and creamy.
In another bowl, beat egg whites until stiff.
Fold in with almonds, bread crumbs and poppy
seeds until evenly combined.
Transfer to prepared pan.
Bake 40 minutes or until golden and firm to the touch.
Remove from oven and poke all over with a wooden pick.
Pour brandy over cake and let cool.
Make sauce:
Reserve 12 raspberries for decoration.
In a blender or food processor,
puree remaining raspberries until smooth.
Pass through a fine strainer to remove seeds.
Beat in honey and cinnamon.
Serve cake cut into wedges, topped with the sauce.
Decorate with reserved raspberries, mint and lemon rind.
Makes 6 servings.

Note: This dessert is deceptively rich so serve in small pieces.

Chocolate Truffle Cheesecake

Ingredients:

Directions:

14 sponge cake fingers
6 teaspoons brandy or rum
1 cup cream cheese
1 cup whipping cream
few drops vanilla extract
12 oz semisweet chocolate, melted
2 egg whites
TO DECORATE:
2 oz milk chocolate, melted
2 oz white chocolate, melted
2 oz white chocolate, melted
rose leaves
1 teaspoon cocoa powder

Line the base of a 7-inch springform cake pan with parchament paper.
Arrange sponge cake fingers over base,
cutting them as necessary to fit as tightly as possible.
Spoon over brandy or rum.
Beat together cream cheese and cream until thick;
stir in vanilla extract and cooled chocolate and mix well.
In a bowl, whisk egg whites until stiff;
fold into cheese mixture.
Spoon into prepared pan,
level the top and chill for at least 6 hours.
To prepare decoration,
brush melted milk and white chocolate onto underside of rose leaves using a fine paintbrush.
Place chocolate side up on non-stick paper and allow to set.
Apply a second coat and leave to dry.
Carefully lift tip of leaves and peel away from chocolate.
Invert cake onto a serving plate.
Arrange chocolate leaves over the top.
Using a fine sieve, dust cocoa powder around outside top edge.
Serves 6 .

Boston Cheesecake

Ingredients:

Directions:

CRUST:
1/4 cup butter
2 cups crushed vanilla wafers
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
FILLING:
1 lb cream cheese, softened
1 cup sour cream
2/3 cup sugar
4 eggs, separated
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
finely grated rind of 1 lemon
juice of 1 lemon
GARNISH:
powdered sugar

Preheat oven to 350F (175C).
Grease a 9-inch springform pan.
To prepare crust, melt butter in a small saucepan
over low heat.
Stir in crushed vanilla wafers and spices.
Press mixture in bottom of greased pan.
Set aside.
To prepare filling,
beat cream cheese, sour cream,
1/3 cup of sugar, egg yolks, flour, vanilla
and lemon rind and juice in a large bowl until smooth.
Beat egg whites with remaining sugar until soft peaks form;
fold into cheese mixture.
Spoon filling into prepared crust.
Bake in preheated oven 1 hour or until set.
Cool before removing from pan.
To garnish, dust with icing sugar.
Makes 10 servings.

Chocolate & Pecan Cheesecake

Ingredients:

Directions:

CRUST:
1/4 cup butter
1 3/4 cups crushed vanilla wafers
FILLING:
1 1/2 lb ricotta cheese
2 tablespoons maple syrup
2 eggs
2/3 cup whipping cream
7 oz semisweet chocolate, broken in pieces
3/4 cup coarsely chopped pecans
GARNISH:
3/4 cup pecan halves
3 oz semisweet chocolate, grated
powdered sugar

Preheat oven to 350F (175C).
Grease an 8-inch springform pan.
To prepare crust, melt butter in a small saucepan
over low heat.
Stir in crushed vanilla wafers.
Press mixture in bottom of greased pan.
Set aside.
To prepare filling,
beat ricotta cheese, maple syrup and eggs
in a large bowl until smooth.
Bring whipping cream to a boil
in a small saucepan; remove from heat.
Stir in chocolate until melted;
blend into cheese mixture.
Stir in pecans.
Spoon filling into prepared crust.
Bake in preheated oven 45 minutes or until set.
Cool before removing from pan.
To garnish, arrange pecans around edge of cheesecake.
Sprinkle with grated chocolate.
Dust grated chocolate with powdered sugar.
Makes 8 servings.

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