Make one cheesecake or mini versions using muffin tins. Garnish with fresh berries and drizzle with berry coulis. This is foodie Helen Jackson's cheesecake recipe courtesy of www.foodlovers.co.nz.
250g biscuit crumbs (Helen says crushed malt biscuits are best)
125g butter, melted
500g cream cheese
3/4 cup caster sugar
juice and grated rind of lemon
2 cups sour cream
1/2 cup sugar
1 tsp vanilla essence
Preheat oven to 170 deg C. combine biscuit crumbs and melted butter. Press mixture into base and sides of a 23cm springform tin. Chill. In a food processor, beat cream cheese and caster sugar until well blended. Add eggs, one at a time, and beat well. Mix in lemon juice and rind. Pour cream cheese mixture over base; bake for 30 minutes. Set aside to cool. Mix sour cream, sugar and vanilla essence for topping. Pour over the cheesecake and bake for a further 5-8 minutes. Chill well before cutting to serve.
Berry coulis is simply a posh berry sauce with the seeds sieved out. It's divine drizzled over cheesecake or ice cream, or swirled through yougurt. Use fresh or frozen berries.
1/2 cup sugar
1/2 cup water
1 tsp orange zest
optional 1 tbsp Grand Marnier, Kirsch or berry liqueur
Place berries, sugar, water and orange zest in a pot and bring to the boil. Simmer gently over a low heat for 10 minutes, then let cool. Pour mixture into a blender and puree. Strain through a fine mesh sieve to remove the seeds. Add your choice of liqeur. Chill until ready to serve. Berry coulis will keep for a few days in the fridge, or freeze in ice cube trays for later use.
Berry Jewel Dessert
250ml sweet white wine
2 strips of lemon zest
600g boysenberries or Thornless Jewel berries
2 tbsp sugar
For the cream base, combine the sweet wine, sugar and lemon zest in a bowl. Stir to dissolve the sugar and set aside for at least 30 minutes to allow the lemon zest to infuse the wine.
Cook on low heat the berries and sugar until the berries are tender. Push through a fine sieve into a bowl and leave to cool. This process will take time.
Remove the lemon zest from the sweet wine mixture. Pour the sweet wine mixture as a steady stream into the cream while whisking constantly. Continue whisking until the mixture is thick and fluffy.
Add 2/3 of berry puree to cream and roughly fold in using a large metal spoon. Serve in large wine glass with extra berry puree.
Berry Yoghurt Ice
800g plain yogurt
2 tbsp chopped fresh mint
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/4 cup caster sugar
Few drops pink food colouring
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1/3 cup boiling water
- 3 tbsp caster sugar
Combine yogurt, mint, berries sugar and food colouring in a bowl. Pour into lined pan (with baking paper), cover and freeze until firm. Turn frozen yogurt out of pan. Slice yougart and serve with scooped Berry Ice.
Sugar to taste.
Puree the blackberries and the sugar in a blender.
Sieve the puree to separate the pulp from the pips.
Add the blackberry puree to half that quantity of vodka and you have a delicious cocktail.
1 litre milk, warmed
½ cup sugar
1 ½ tsp vanilla essence
500g frozen or fresh boysenberries
extra fresh boysenberries
½ cup sugar (more or less to your taste
Preheat the oven to 180°C.
Place the milk and sugar in a saucepan and stir over low heat until the sugar has dissolved. Place eggs and vanilla in a bowl and whisk together for 2 minutes. Stir into the warm milk. Pour into 8 greased ½ cup ramekins.
Place the ramekins in a baking tin, and then pour hot water to come up halfway up the sides. Bake for 30 minutes or until custard is set where an inserted knife comes out clean. Allow to cool then refrigerate for at least 6 hours.
Slowing cook frozen boysenberries in saucepan until tender. Add a little water if needed. Once cooked and soft sieve out the berry pulp. Reheat the juice, stir in the sugar until dissolved. If needs thicking stir in 1tsp cornflour dissolved in 2 tbsp of water. Bring to boil stirring. Cook on low for 2 minutes. Remove from heat and cool.
To unmould ramekins, run a knife around the edge of custard and gently upturn onto a serving plate. Pour over the Boysenberry sauce. Serve with fresh boysenberries.
3 cups fresh or frozen boysenberries
3 cups fruit yogurt or 1 1/2 cup whipped cream
4 crumbled brandy snaps.
Mix 3 cups fresh or frozen boysenberries with 3 cups
Or 1 1/2 cup whipped cream and 4 crumbled brandy snaps.
Sweeten if desired with 2 tbsp runny honey.
Chocolate and Blackberry Brownies
180g cooking chocolate
1 cup flour
225g ripe blackberry, hulled
100g chocolate chips
Grease a 40cm square tin.
Beat the sugar and eggs together.
Melt the chocolate and butter in a bowl over a pan of hot water.
Mix the chocolate and egg mixtures together.
Stir in the flour and beat thoroughly.
Stir in blackberries and chocolate chips until combined.
Pour the mixture into the prepared tin.
Bake at 180C for 25-30 minutes.
Cool in the tin on a wire rack and cut into squares.
Remove from the tin when completely cold.
1 kg loganberries, picked over and rinsed.
Heat fruit gently until juice runs, add the sugar
and bring to the boil.
Boil steadily until setting point is reached.
Pour into hot, clean dry jars and seal.
500g raspberries, hulled
3 1/2 tbsp clear honey
1 tsp lemon juice
Juice of 2 oranges
600ml bottled mineral water
Blend the raspberries with the honey and fruit juices
in a blender.
Press through a sieve, extracting as much juice as possible. Add the mineral water.
Store in the refrigerator for a few days.
Serve diluted with sparkling mineral water and a sprig of mint floating on top.