CHEESECAKES

DOUBLE THE BLISS FACTOR BY TOPPING YOUR CHEESECAKE WITH A LUSCIOUS LAYER OF CHOCOLATE MOUSSE. IT’S THE PERFECT TREAT TO MAKE AHEAD FOR A DINNER PARTY

WAVES OF PILLOWY ITALIAN MERINGUE ADD TEXTURE TO THIS CHEESECAKE, WHILE TORCHED PEAKS GIVE IT CONTRAST AND A RUSTIC TOUCH

MALTED MILK CHEESECAKE

SERVES 8-10

Malted milk powder gives this beautiful cake a taste of childhood, while the meringue adds a little sophistication, making it perfect for special occasions. Cooling the cake in the oven helps to prevent cracks from forming, then it needs to be chilled completely before topping with the meringue, so it’s a great cake to start a day ahead, then finish with the meringue just before serving. You will need a kitchen blowtorch. Begin this recipe at least 7 hours ahead.

1kg cream cheese, at room temperature, chopped
½ cup (110g) caster sugar
1 tbs cornflour
3 eggs
1 cup (110g) malted milk powder

BASE

300g shortbread
80g unsalted butter, melted, cooled

MERINGUE

1 cup (220g) caster sugar
Pinch of cream of tartar
4 eggwhites

Preheat the oven to 150°C. Grease the base and sides of a 20cm springform cake pan and line with baking paper, then place on a baking tray.

To make the base, place the shortbread in a food processor and whiz to fine crumbs. Add the butter and whiz to combine. Press evenly into the base of the prepared pan. Chill until required.

Place the cream cheese in the cleaned food processor and whiz until smooth. Add the sugar, cornflour and eggs, and whiz until combined. Add the malted milk powder and whiz to combine.

Pour cream cheese mixture over the biscuit base. Place cake on a baking tray and bake for 1 hour or until just set with a slight wobble in the centre. Turn off oven. Cool cake in oven with door slightly ajar for 2 hours. Chill for at least 4 hours or overnight until cold and firm.

For the meringue, place the sugar, cream of tartar and eggwhites in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch the water), stirring constantly until the sugar has dissolved. Transfer to a stand mixer fitted with the whisk attachment and whisk on high speed for 8 minutes or until stiff peaks form and meringue has cooled.

Spoon the meringue onto the cheesecake, then use a kitchen blowtorch to caramelise the top of the meringue just before serving.

BROWN BUTTER & BRIOCHE CHEESECAKE WITH CINNAMON SUGAR CRUST

SERVES 8-10

With no need for final touches, this is the perfect cheesecake to make ahead for entertaining at home, or to bring to a dinner or barbecue. Scattering the cinnamon demerera sugar over before baking forms a light, sweet crust with just the right amount of texture and crunch when served chilled. Begin this recipe at least 6 hours