Pistachio & Fruit Cheesecake
Preparation Minutes
Cook Minutes
Serves
Method
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Ingredients
350g Sunbeam Australian Almond Meal
120g Sunbeam Australian Natural Sliced Almonds
90g Sunbeam Australian Pistachios
225g Angas Park Fruit Medley
500g cream cheese
395g sweetened condensed milk
290g white chocolate melts
250ml 100% pure maples syrup
120g unsalted butter
2 tbsp gelatine powder
200ml boiling water
1 x 25cm springform cake tin
Recipe Collection
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Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
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- Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.
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- Place pinenuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
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In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs. Whisk until pale and fluffy. Add both flours, nuts, sultanas and cherries and stir to combine.
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log. Transfer to prepared tray, flatten the tops slightly then bake for 30 mins. Remove tray from oven and allow logs to cool for 20 mins. Reduce oven temperature to 140ºC.
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Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
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Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
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