SUMMER DESSERTS

                                      

                                     PEACH STREUSSEL CHEESECAKE

Vegetable oil for the tin

200 g (7oz) digestive biscuits

2 tbsp sugar

85 g (3 oz) butter, melted

700 g (1 lb 7 oz) cream cheese

250 g (8.8 oz) sugar

3 eggs

For the streusel:,

15 g (0.5 oz) plain flour

60 g (3 oz) brown sugar

1 tsp cinnamon

45 g (1.6 oz) butter, melted

20 g (0.7 oz) roasted hazelnuts, chopped

 

For the topping:

3 ripe but firm peaches

30 g (1 oz) brown sugar

Juice of 1 lemon

1 vanilla

 

Heat the oven to 180 C (350 F).  Oil and line a 20 cm round deep springform tin so that the parchment comes 5 cm above the tin.

 

Blitz the biscuits in a food processor to fine crumbs or put in a plastic bag and bash with a rolling pin.  Place in a bowl and add the sugar and butter, mix thoroughly until well combined and tightly pack into the tin and bake for 12 minutes and allow to cool completely

 

For the streusel mix the flour, sugar, cinnamon and a pinch of salt in a large bowl.  Gradually pour in the melted butter, stirring with a fork to combine until the mixture has turned into one mass.  Mix the streusel once more and set aside to cool completely until needed.

 

Whip together the cream cheese, mascarpone, sour cream., golden caster sugar, eggs  and vanilla in a large bowl using a wooden spoon until smooth.  Gently fold in the flour using a metal spoon. Pour the mixture into the tin, cover with the streusel  and bake for 1 hour to 1 hour and 15 minutes, cool for 2 hours and ice overnight.

 

Peel, destone and slices the peaches thickly. Line a roasting tin with baking parchment and place the peaches in the tin, sprinkle with sugar, lemon juice and vanilla, cover with a laye of parchment and bake for 15-20 minutes or until soft but not falling apart.  Cool completely.

 

Gently push the cheesecake out of the tin on a dish and s arrange the peaches attractively on top. Slice and serve.          

 

 

                                                     LEMON TART

Crust:

250 g butter at room temperature

½ cup sugar

2 cups of plain flour combined with

1 pinch of salt

 

Filling:

4 eggs

2 cups sugar

Zest of 1 lemon

50 g self-raising flour sifted with

½ tsp baking powder

160 ml lemon juice or according to taste

Icing sugar

 

For the crust, blend all the ingredients until just combined.  Wrap and chill the dough for at least 30 minutes.   Meanwhile preheat the oven to 180 C (350 F).  Roll out the dough thinly and line a 30 cm tart dish. Prick all over with a fork and chill for 15 minutes.  Bake the pastry shell blind for 20 minutes.

 

In the meantime whip the eggs with the sugar and lemon zest until pale, fluffy and almost doubled in bulk.  Gently fold in the flour and baking powder mixture and the lemon juice.  Take the filling to the oven and pour it into the half-baked crust and bake for 25 minutes or more.  Serve sprinkled with icing sugar.     

 

 

                                        APPLESAUCE SPICE CUPCAKES

½ cup butter, softened

3/4 cup sugar

2 eggs, at room temperature

1 1/3 cups plain flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp grated nutmeg

1/8 tsp ground cloves

¾ cup applesauce

1 cup prepared cream cheese frost

 

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition  Add vanilla and stir.  Combine dry ingredients, add to cream mixture alternately with the applesauce.

 

Fill paper-lined muffin cups and bake in an oven preheated at 180 C (350 F) before removing to rack to cool.  Frost cold cupcakes. 

 

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