Chocolate & caramel Easter egg cheesecake

easter-cheesecake-1

I don’t know about you, but it doesn’t really feel like autumn at the moment – we still have a fan going all night long, the days are still boiling and our house still gets so hot that it feels like we’re in the tropics (less the sandy beaches and cocktails). Some days it feels like autumn might be making an appearance, but then it vanishes as quickly as it came.

In this kind of weather, cheesecakes are the perfect sweet treat. Not only do you not have to touch the oven (assuming you make a bake-less variety), but the finished dessert is cool and refreshing – exactly what you want on a warm evening. Perfection.

With Easter on the horizon I decided to make an Easter-y version of a chocolate cheesecake, packing it with some of Kevin’s favourite eggs – mini caramel ones! Imagine a chocolate base (good enough to eat by itself) topped with a rich and fluffy cheesecake stuffed with caramel egg pieces, finished with a layer of dark chocolate ganache and garnished with a halo of caramel eggs. Sounds good, right?

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Lemon meringue pie

lemon-meringue-pie

Recipe amended from Treats from Little & Friday (pastry) and All Recipes

Ingredients

Pastry

  • 2 ¾ cups plain flour
  • 1 cup icing sugar
  • 250g butter, chopped
  • 1 egg, medium
  • 1 tsp lemon juice
  • 2 tsp vanilla essence

Filling

  • 1 cup white sugar
  • 2 Tbsp flour, plain
  • 3 Tbsp cornflour
  • 1 ½ cups water
  • 2 lemons, juiced and zested
  • 30g butter, chopped
  • 4 egg yolks, lightly beaten

Topping

  • 4 egg whites
  • 6 Tbsp white sugar

Method

Pastry

  1. Combine flour and icing sugar in food processor and pulse to aerate and combine
  2. Add butter and pulse until mixture resembles breadcrumbs
  3. Add egg, lemon juice and vanilla essence and pulse until mixture looks dry and crumbly
  4. Turn onto work surface and shape into ball. Wrap in glad wrap and chill for 2 hours.
  5. Lightly dust work surface with icing sugar and roll pastry to 3mm thickness. Use pastry to line loose bottomed tartlet tin and trim excess. Allow to rest in fridge for 30 minutes.
  6. Pre-heat oven to 180 degrees Celsius. Place prepared tartlet pans on oven tray. Line pastry with baking paper and cover with rice. Bake for 15 minutes.
  7. Remove tartlets from the oven and carefully remove rice/baking paper. Reduce heat to 150 degrees Celsius and bake for a further 10 minutes. Allow to cool completely.

Filling

  1. In a saucepan, whisk together sugar, flour and corn flour.
  2. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk this mixture back into remaining sugar mixture.
  4. Bring back to the boil and stir until thick. Remove from heat and pour into prepared tartlet pans.

Meringue

  1. Preheat oven to 180 degrees Celsius. Place egg whites in a large bowl and whisk until foamy.
  2. Gradually add sugar, one tablespoon at a time until thick and glossy with soft peaks.
  3. Scoop or pipe onto prepared tartlets. Place on oven tray and bake for 10 minutes or until meringue is golden.
  4. Allow to cool before removing from tartlet tins.