Lemon Meringue Cheesecake

RECIPE: There’s been a run of cheesecakes in my kitchen because the price of cream cheese was reduced. I liked the look of this recipe because it used a cooked meringue as a topping, which I haven’t tried before. I didn’t alter the recipe. PREPARATION: I mixed the base and pressed it into my pan…

Maple syrup pecan cheesecake

RECIPE: It’s very easy to disregard older cookbooks because the styling of the food is out of date but sometimes you keep going back to them because the recipes are so reliable and constantly produce delicious results. I am on a mission to use up what’s in my fridge and cupboard and needed a dessert…

Les Religieuse Fraise

RECIPE: I always go back to William and Suzue Curley’s Pâtisserie when I’m making a base pastry because their instructions are so clear and failsafe. To treat myself for my birthday I made my favourite pastry, Les Religieuse (two choux buns, one on top of the other) and filled it with a strawberry cheesecake filling. I…

Lemon Cheesecake

RECIPE: It’s been a long time since I’ve made a cheesecake. With most of a block of cream cheese to use up after making cream cheese frosting, I decided to revisit an old favourite from one of my most-used cookbooks. There’s nothing fancy about the old Women’s Weekly cookbooks, but one thing you can rely…

Anzac Caramel Slice

RECIPE: This recipe looked like an interesting mix. A cheesecake crossed with banoffee pie with a chocolate topping. I didn’t alter the recipe other than using my own caramel, but I did leave off the topping of whipped cream, banana and crushed biscuits because I wasn’t sharing it as a dessert, but rather as a…