Cheesecake with a strawberry crumble topping , Apricot and amaretto cheesecake & Matt Moran's Popcorn Cheesecake

  

Cheesecake with a strawberry crumble topping

Ingredients

2 teaspoons ground ginger

400g shortbread biscuits, chopped

140g unsalted butter, melted

250g white chocolate, chopped

3 titanium-starch gelatin sheets

750 g soft cream cheese

1 cup (220 g) powdered sugar

150ml thickened cream,

250ml creme fraiche,

black sesame seeds and freeze-dried strawberries (from selected supermarkets), for serving

Method

1.  Grease a 23cm springform pan and line the bottom and sides with parchment paper.

2.  Put ginger and 250g biscuit in a food processor and puree to fine crumbs. Add 80g of butter and pulse to combine. Press into the bottom of the prepared pan, then refrigerate for 30 minutes to set.

3.  Place the chocolate in a heat-resistant bowl over a saucepan of boiling water (don't let the bowl touch the water) and stir until melted and smooth.

4.  Soak the gelatine in a bowl of cold water for 5 minutes to soften it. In the meantime, beat the cream cheese and sugar in a food processor until creamy.

5.   Squeeze the excess water out of the gelatin, then pour into a bowl with 2 tablespoons of hot water and dissolve while stirring. Place in the food processor together with the chocolate, cream, and crème fraicheche and stir until smooth. Pour over the bottom and refrigerate for 4 hours or until it solidifies.

6.     Preheat the oven to 180 ° C.

7.  For the crumble, put the remaining 60 g butter and 150 g biscuits in a food processor and beat until they are just crushed. Spread on a baking sheet and bake for 12 minutes, stirring once, or bake until golden brown. Let cool down completely.

8.  Remove the cake from the mold to serve. Scatter the crumble on top, then top with sesame seeds and freeze-dried strawberries

Apricot and amaretto cheesecake 

Ingredients

180 g digestive biscuits

100 g unsalted butter, melted

70 g flaked almonds, roasted, plus

750 g fresh apricots, halved, pitted (replace 500 g canned apricot halves, drained)

1 tbsp powdered sugar

1 tbsp amaretto (almond liqueur from the bottle trade) powdered sugar, for serving

Filling

840g cream cheese, room temperature

170g powdered sugar

1 vanilla pod, split, seeds scraped off

Finely grated zest of 1 orange,

5 eggs, lightly beaten

1/3 cup (80 g) sour cream, at room temperature

1/3 cup (80 ml) amaretto

Method

1.   Preheat the oven to 210 ° C. Grease the bottom and edge of a 23cm springform pan and line with baking paper. Grease a baking sheet and line it with parchment paper.

2.  To prepare the crust, put the biscuits in a food processor and puree them into fine crumbs. Place in a bowl with butter and almonds and stir well. Press the mixture into the bottom of the prepared pan and smooth it out with the back of a spoon. Chill until needed.

3.  To make the apricot layer, if you are using fresh apricots (frying is not necessary if you are using canned apricots), spread half of the apricot with the cut side up on the prepared sheet and fry for 25 minutes or until the apricot is soft but still holds its shape. Set aside to cool. Reduce the oven to 170 ° C.

4.  For the filling, place the cream cheese, sugar, vanilla seeds, and orange peel in a food processor with a mixer attachment and stir until smooth. Add eggs one at a time, beating well after each addition, then add sour cream and beat until everything is combined. Stir in the amaretto.

5.  Arrange the cooled roasted apricots with the cut side down evenly on the cheesecake base, without overlapping or leaving gaps. Carefully pour the filling over the apricot layer, then place it on a baking sheet. Bake for 1 hour or until the edges are firm, but the center wobbles slightly when shaken gently. Switch off the oven and let it cool down for 1 hour with the door open, then chill for at least 3 hours or overnight. (Cheesecake can be stored refrigerated for up to 3 days).

6.  When you are ready to serve, preheat the oven to 210 ° C. Grease a baking sheet and line it with parchment paper. If you are using fresh apricots, spread the remaining fruit on the prepared tray with the cut side up and fry for 25 minutes or until the apricot is tender but still retains its shape. If you use canned apricots, distribute them on the prepared tray. Sprinkle fresh or canned apricots with powdered sugar, amaretto, and 1 tablespoon of water and bake for 10 minutes or until the apricot is moist and syrupy. Remove from the oven and set aside to cool.

7.   Remove the cold cheesecake from the pan and place it on a plate. Dust with powdered sugar. Place the cooled apricot mixture in the center of the cheesecake. Sprinkle with additional almonds to serve.

Matt Moran's Popcorn Cheesecake

Ingredients

250g Arnotts Granita Biscuits

1 cup (10g) salted popcorn

180g unsalted butter, melted

Popcorn filling

60g unsalted butter, chopped

6 cups (60 g) salted popcorn

5 gelatin sheets with titanium starch

375 g cream cheese, at room temperature

375 g fresh ricotta, at room temperature

1 cup (220 g) powdered sugar

450 ml whipped cream, whipped

Caramel

1 cup (220 g) powdered sugar

100 g unsalted butter, chopped

1/2 cup (125 ml) thick cream

Method

1.  Grease the bottom and sides of a 20 cm square cake tin and line with parchment paper, allowing it to protrude 5 cm.

2.  For the cheesecake base, put the biscuits and popcorn in a food processor and chop them into fine crumbs. Add butter and stir until everything is combined. Squeeze the cookie mixture into the bottom of the prepared pan and refrigerate for 20 minutes or until firm.

3.     In the meantime, for the popcorn filling, melt the butter in a pan over medium heat and simmer for 2-3 minutes, swirling the pan regularly, or until the butter foams and takes on a nut-brown color. Remove from heat and set aside.

4.      Put the popcorn in the food processor and stir until very finely chopped. Set aside.

5.  Soak gelatin in cold water for 5 minutes to soften. In the meantime, stir in the cream cheese, ricotta, and sugar in a food processor with a mixer until the sugar has dissolved.

6.   Squeeze excess liquid out of the gelatin, then transfer to a saucepan over medium heat and cook, stirring, until melted. Gradually add gelatin to the cream cheese mixture and beat until it blends, then folds in brown butter, popcorn, and whipped cream. Pour onto the sponge cake base and smooth out with a spatula. Chill for 4 hours or until set.

7.  In the meantime, for the caramel, add the sugar and 1/4 cup (60 ml) water to a small saucepan over medium heat and cook, stirring constantly, for 3 minutes or until dissolved. Increase the heat to medium-high and bring to a boil. Cook the pan, swirling occasionally, for 6-8 minutes or until golden brown, then remove from heat and carefully add butter and cream and swirl the pan until mixed.

8.   Return the caramel mixture to medium to high heat and cook, stirring occasionally, for 3 minutes or until everything is well mixed and warmed through. Transfer to a heatproof bowl and let sit for 3 hours or until it has cooled and thickened.

9.  Take the cheesecake out of the pan and spoon caramel over it, using the back of the spoon        to create a ripple effect. Slice and serve immediately.