Baked Cheesecake
Preparation Time: 30 minutes | Cooking Time: 2 hours | Makes: 10 slices Ingredients: 500g ricotta 500g cream cheese, softened at room temperature 1 3/4 cups caster sugar 1/ 2 cup McKenzie’s Arrowroot 125g unsalted butter, melted 4 eggs 1 tsp vanilla essence 500g sour cream Method: 1. Preheat oven to 160°C. Grease and line a 25cm spring form tin with baking paper. 2. Process all ingredients with electric mixer except the sour cream until smooth. 3. Gently fold in sour cream. Spoon into prepared tin. Bake for 1 hour 45 minutes to 2 hours until golden and almost set. 4. Remove from oven, cool completely and then refrigerate for at least 2 hours.
9
Jelly Slice
Preparation Time: 30 minutes | Cooking Time: none | Makes: 30 squares Ingredients: Base 1/ 2 cup plain flour 1 tsp Ward’s Baking Powder 1/ 2 cup brown sugar 1/ 2 cup McKenzie’s Fine Desiccated Coconut 60g margarine Filling and topping 1 x 400g tin sweetened condensed milk Juice of 2 lemons 3 level tsps. McKenzie’s/Ward’s Gelatine Powder 1/ 4 cup boiling water 1 x 85g packet red jelly crystals Water Method: 1. For the base: Grease and line a 28cm x 18cm baking tray with 3cm overhang. 2. Combine all base ingredients and mix well. Press into prepared tray. Bake in 180°C oven for 10 minutes or until golden brown. 3. For the filling: In a medium bowl, blend condensed milk, lemon juice and gelatine (dissolved in the boiling water). 4. Spread over base and refrigerate until set. 5. Make up jelly as directed on packet, cool to room temperature and pour over slice. 6. Chill until set. Cut into squares to serve.
10