There’s so many different versions of a baked cheesecake out there. I thought this one was a little more interesting as it has canned black cherries through it and a biscuit crumb topping.
CHERRY CRUMBLE CHEESECAKE
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Category Archives: Desserts
FRUIT PIZZA
How about this for an easy family winter dessert? Frozen pizza base, canned dark plums and canned mango slices, all with a crumble topping. Probably not the thing if you’re trying to lose weight, but lovely comfort food on a cold winter night – especially in lockdown.
APRICOT SOUFFLE
This recipe makes six souffles, so it’s great for entertaining. I always like to do as much pre-cooking as I can before the guests arrive, so with this recipe I’d have all the elements done and just add the beaten egg whites to the coconut mixture and put them in the oven when we were almost ready for dessert.
TRIPLE CHOCOLATE CAKE
The blurb that goes went with this recipe from the Herald Sun cooking page says the recipe was given to the contributor by an American Rotary Exchange student and that it’s simple, sinful and cooks up fudgy and fantastic. I can imagine that’s all true, but I think it should also have added that it’s definitely only for chocolate lovers……
RICE PUDDING with WARM FRUIT COMPOTE
What makes this rice pudding recipe different is the use of Doongara rice and low fat and low sugar ingredients. It has Diabetes Australia approval. Doongara rice is a low GI Australian rice, which is said to be ‘ruin-proof,’ as it can be cooked for up to 5 minutes longer than the recommended cooking time and still result in fluffy grains. It’s a quick and easy dessert and especially good for those watching their sugar intake.
PEARS IN VALENCIA ORANGE SAUCE
Autumn is a great time for pears here in Victoria. Of course, they’re a great fruit to eat raw, but if you want to jazz them up for dessert this is a nice easy recipe to try. Use a skewer to check that they’re tender though as you want them nice and soft, with lots of sauce and lashings of cream and almonds.
Coffee Crème Caramel
Everyone loves a crème caramel, but have you made a coffee flavoured one? I haven’t and must admit the last crème caramel I made was a bit of a disaster as the I used the wrong pan and the caramel leaked out the bottom. Lesson learnt though and I think it’s probably time to try again – especially with chocolate coated coffee beans.
PLUM SPONGE PUDDING
I’ve always wondered why Plum Puddings are called that when there aren’t plums in them. The recipe however does have plums and now’s a good time to make it while there’s still lots of lovely fresh plums in the shops. Sadly it doesn’t come with a picture, but depending on the plums you use it should look and taste pretty good.
CANTALOUP/ROCKMELON AND STRAWBERRY DESSERT
Cantaloup or Rockmelon, what do you call it? As a Victorian I call it cantaloup, but my husband a New South Welshman calls it rockmelon. It doesn’t matter what you call it, it tastes good and combined with strawberries and cream makes a cool and simple summer dessert.
APRICOT BAVARIAN PIE – No Bake
There’s no date on the magazine page this recipe is on, but I can tell it’s as early as the 1960s in a few ways. Firstly, the paper is really old, secondly the pie dish size is in inches and not centimeters and lastly the silver dish is very similar to one I was given as a wedding present in 1971. Despite it’s age it looks quite a luscious way to use tinned apricots. (Pie dish conversion 20-22cm.)
Beb's Recipe Drawer 