Posted at 7:03 am
This is another recipe from my Pinterest Board. It is a dessert that is both a cheesecake and a pavlova – when I saw it I thought brilliant! Ed Halmagyi is an Australian chef, TV presenter, author, and radio host. I pinned this sometime in late 2013 and when I produced it for friends, I was inundated with compliments and requests to make it again.
I found it way too sweet (unbelievable as I’m usually all up for sugary delights) and confusing – there was too much going on and I think it bamboozled my tastebuds. I did however like the freshness of the fruit and the crunch of the meringue. The combination with the creamy cheesecake just made it too rich. The best thing about this fancy dessert is that you don’t have to cook a thing. It is either bought (the biscuits for the base and the meringue) or refrigerated. You will however, have to use a hand mixer but other than that it is a great one for the kids to help you with.
Easy Lemon Cheesecake Pavlova by Edward Halmagyi
- Cooking oil spray, for greasing
- 100g Arnott’s Milk Coffee biscuits
- 85g butter, melted
- 2 x 250g blocks cream cheese, softened
- 2 x 395g cans sweetened condensed milk
- ¾ cup freshly squeezed lemon juice
- 150ml thickened cream, whipped
- 1 cup roughly crushed mini meringues
- 2 small kiwi fruit, peeled, sliced into rounds
- 125g strawberries, halved
- Pulp of 2 passionfruit
- Grease base and side of an 18cm round pie tin with oil. Line with two 5cm-wide strips of baking paper to create a cross; leaving an overhang (this will help you lever the cake out of the tin when set). Line base with a round of baking paper.
- To make base, put biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse until combined. Using the back of a large spoon, firmly press crumb mixture into the base of the prepared tin.
- To make the filling, put cream cheese in a large bowl and beat, using an electric mixer, until smooth. Add condensed milk, 1 can at a time, beating between additions until combined. Add lemon juice and beat until combined and thickened.
- Spoon all filling over base and smooth surface. Chill for 8 hours or preferably overnight until set.
- Carefully remove cheesecake from tin, using paper stirps to help you. Transfer to a cake stand or serving plate and smooth edges with a spatula.
- Spoon cream over cheesecake. Top with meringue and fruit pieces. Drizzle with passionfruit to serve.
Complexity Rating: – Easy Peasy!
Taste Rating: – Not to my liking.
Posted at 3:25 am
You may be starting to think I am obsessed with the Better Homes and Gardens magazine – I don’t think I am but they are just full of such amazing recipes that seem to tempt me from the pages taunting ‘Go on you can do this or don’t you think you are good enough? Come on surely you want to have a mouthful of this culinary perfection?’. As you already know I have an addictive personality but I’m also competitive so I just can’t say no!
I’m actually not sure which magazine addition or year this recipe is from as I didn’t keep the magazine and I cut the recipe from the page with a pair of scissors. Now the photo below doesn’t look too pleasing to the eye but I have a valid reason for this. When I got to work to store this wicked specimen, I discovered the fridges at work don’t have freezer compartments. I know….. I was as shocked as you are but what will really astound you is that in all the years I have worked there, opening and closing the fridge to store my lunch, I have never noticed they didn’t have freezer comartments! I am clearly not an observant person. You may wonder why would I want to freeze this when the recipe indicates to refrigerate. Well our fridges are accessed by over 50 people throughout the day, and with the continual opening and closing, the fridge doesn’t maintain its temperature. This meant that on the day I presented my creation it had started to melt (and I had to leave the springform base attached) however this did not detract from the taste. Just in case you are highly influenced by appearances I’ve attached the photo from the magazine which I had kept with the cut out recipe. In case you are not sure mine is the first one pictured. 🙂
Can I just say this is a truly wonderful pudding. Sinful is the best way to describe it and I swear I saw my work colleagues protecting their slices whilst nervously looking around to ensure no one was going to steal a spoonful. The hazelnut and choc chip shortbread base provides the perfect platform for the fluffy and decadent mousse to rest on and the maltesers give that malty texture which crescendos with every mouthful. There are no other words for it you just have to make it yourself.
Seriously Sinful Choc-Hazelnut Pudding from Better Homes and Gardens Magazine
- 75g whole hazelnuts
- melted butter, for greasing
- 150g choc-chip shortbread biscuits, crushed (if you can’t find them I bought a plain shortbread and threw in a handful of choc chips)
- Extra 50g butter, melted
- 200g 70% dark chocolate (I used milk chocolate and it was awesome!)
- 400ml thickened cream
- 3 eggs, separated
- 50g caster sugar
- 4 tablespoons of Frangelico liqueur (and extra half teaspoon for you)
- 75g Nutella
- 50g Maltesers, lightly crushed
- Preheat oven to 180oC. Put hazelnuts on an oven tray and roast for 5 minutes. Transfer to a clean tea towel and roll around to remove skins.
- Grease a 20cm springform cake tin with melted butter and line with baking paper.
- Put 50g of the hazelnuts in a food processor, pulse until chopped, then transfer to a bowl. Put shortbread in food processor, and pulse to create crumbs. Add to hazelnut, then add extra butter and stir to combine.
- Press mixture into base of prepared tin. Smooth with the back of a spoon and refrigerate for 30 minutes.
- Melt chocolate and 100ml of the cream in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from heat and whisk in egg yolks. Set aside to cool slightly.
- Beat eggwhites in a large bowl until soft peaks form. Gradually add sugar, beating well, until mixture is thick and glossy. Add a large spoonful of eggwhite mixture to chocolate mixture and gently fold in using a metal spoon. Fold in remaining eggwhite mixture until combined.
- Pour onto biscuit base and put in fridge for 2 hours or until firm.
- Put remaining cream and liqueur in a medium bowl and whisk until softly whipped. Swirl through Nutella and ½ of the Maltesers. Top mousse with cream mixture.
- To serve, dip a clean tea towel in hot water and run it around the outside of the cake tin a few times to loosen pudding. Remove from tin and serve scattered with remaining hazelnuts and Maltesers.
Complexity Rating: – Time is required.
Taste Rating: Party-in-my-mouth!