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Banoffee Cheesecake

• 2 cups digestive biscuit crumbs
• 6 tablespoons soft butter
• 1 tablespoon golden syrup
   
  For the cake:
• 4 large bananas to make 2 cups when mashed
• 1/4 cup lemon juice
• 3x250g pkts cream cheese, at room temperature
• 6 large eggs
• 1/2 cup white sugar
• 1/4 cup brown sugar
   
  For the toffee sauce:
• 4 tablespoons butter
• 1/2 cup golden syrup
• 1/3 cup brown sugar
• 1/3 cup cream. 

In a food processor, combine biscuit crumbs, butter and syrup; process to blend. Press into bottom of a 24cm springform pan to make a smooth base. Place in refrigerator.
 
Heat oven to 160C. Fill a jug with water and bring to a boil. In a bowl, mash bananas with a fork and add lemon juice. Wash bowl of food processor and in it combine the cream cheese, eggs, white sugar and brown sugar. Process until smooth. Add mashed banana mixture, processing until very smooth.
 
Cover outside of springform pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cake batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up sides of springform pan. Bake until cake is set but not firm (center should still wobble), about 1 hour 10 minutes.

Remove cheesecake from water bath and place on a rack. Remove foil and wrap from pan and allow to cool completely. Refrigerate at least a few hours, preferably overnight. Remove cheesecake from refrigerator about 20 minutes before serving.

While cheesecake bakes, prepare toffee sauce: In a small saucepan over low heat, combine butter, syrup and sugar. When sugar has melted and mixture is bubbling, stir in the cream. Allow to come to a simmer, then transfer to a small jug and allow to cool. Store at room temperature until serving.

To remove cake from pan, slide a knife around inside edge of pan, then release the sides. Place cheesecake on a platter and serve, passing toffee sauce separately.

 
Raspberry Truffle Cheesecake. 

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup butter, melted 
• 1/2 cup raspberry jam 
• 1/4 cup water 
• 4x 250g cream cheese (room temperature!) 
• 1 1/4 cups sugar 
• 1/2 cup sour cream (room temperature) 
• 2 teaspoons vanilla
• 5 eggs (room temperature) 
• 125g white chocolate, chopped into chunks 
  
  Garnish
• Shaved white chocolate (optional) 
• Whipped cream (optional)   

Preheat oven to 250C.

Place a large dish filled with about 2 cm of water into the oven while it preheats.
This will be your water bath.

Combine the raspberry jam with 1/4 cup water in a medium microwave-safe bowl.
Heat for 1 1/2 minutes on high in your microwave.

Stir until smooth.

Strain to remove the raspberry seeds, and discard seeds.

Allow to cool, then put the bowl in the refrigerator until later.

Mix the chocolate cookie crumbs with the melted butter.

Press the crumb into a 24cm springform that has been lined with a protective layer of plastic wrap covered with a double layer of foil.Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

Put the crust in your freezer until the filling is done.

Whiz the softened cream cheese with the sugar, room temperature sour cream, and vanilla.

Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.  

Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.

Pour half of the cream cheese filling into the crust.

Drizzle the raspberry jam over the entire surface of the filling.

Use a small knife to swirl the raspberry into the cream cheese.

Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.

Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven.

Bake for 12 minutes at 250C, then turn the oven down to 170C and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown.

Remove the cheesecake from the oven to cool on a cooling rack.

When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

Before serving, sprinkle the entire top surface of cheesecake with shaved white chocolate.  

German Chocolate Cheesecake

• 700g cream cheese, softened and cut into chunks
• 1/2 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla 

Whiz together cream cheese, sugar, eggs, sour cream and vanilla until smooth.  Set aside.

Chocolate Cake

• 125g baking chocolate
• 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups plain flour 

In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.

With fork, beat in sugar, eggs and vanilla until smooth. Add flour and mix until blended. Spoon into well-greased 24cm springform tin, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate mixture. Bake in preheated 200C oven for 15 minutes.

Reduce oven temperature to 160C and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. 

Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
 
Chocolate Glaze

• 1/2 cup dark chocolate melts
• 2 tablespoon cream

In small microwave-safe bowl combine chocolate with cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
 
German Chocolate Topping

• 2 egg yolks
• 2/3 cup sugar
• 1/3 cup butter, cut into small pieces
• 2/3 cup cream
• 1 teaspoon vanilla
• 1 cup thread coconut
• 1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Cappuccino Cheesecake

• 1 cup digestive biscuit crumbs
• 1 teaspoon instant espresso powder
• 1 teaspoon cocoa powder
• 3 tablespoons soft butter 
   
• 2 x 250g cream cheese, at room temperature 
• 1/2 cup (packed) brown sugar
• 1/3 cup white sugar
• 2 1/2 teaspoons instant espresso powder
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon Kahlúa or other coffee liqueur 
  
  For the topping:
• 3/4 cup cream
• 1/8 teaspoon cocoa.

Pre-heat oven to 160C. Fill a jug with water and bring to a boil. Wash bowl of food processor, and combine in it the cream cheese, brown sugar, white sugar, espresso, eggs, egg yolks and Kahlúa. Process to make a smooth mixture with no coffee powder visible.

Cover outside of springform pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cake batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up side of springform pan. Bake until middle of cake is set but not firm (it should still wobble), 40 to 50 minutes.

Remove cheesecake from water bath and place on a rack. Remove outer layers from pan and allow to cool completely. Refrigerate for at least a few hours, preferably overnight.

Remove cheesecake from refrigerator 20 to 30 minutes before serving. To remove from pan, slide a knife around inside edge of pan, then release sides. Place cheesecake on a platter.

Whisk cream into soft peaks, and spread on top of cake. Push cocoa through a fine-mesh sieve to dust cake.

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