Amazing lemon cheesecake made by Iron Chef Chris & Iron Chef David
This post is a little late, but better late than never right?
So how did you send out the noughties and bring in 2010?
My friends Iron Chef David & Iron Chef Chris invited us all around for a cocktail / dinner party.
ricotta-stuffed mushrooms and pumpkin & sweet chilli quiche.
Both amazingly delicious, I preferred the quiches, but most people kept coming up to me saying "how good are the mushrooms?!!" .... yes folks, they were damn good too.
The recipes are as follows (Thanks Chris):
Fast lamb cutlets
(Taken from Women's Weekly Cook - How to cook absolutely everything (2007))
Mix half a cup of tandoori paste with 3/4 cup of yoghurt. Coat cutlets in mixture and leave overnight. Grill cutlets until cooked as desired. Serve with extra yoghurt and sprinkle with chopped cucumber.
Mustard balsamic marinade
Marinate lamb cutlets in mixture of garlic, wholegrain mustard, balsamic vinegar and olive oil overnight. Grill drained cutlets until cooked as desired.
Both flavours were amazing, with the tandoori having a bit of a kick.
These were served with stuffed capsicums with mint yoghurt, pasta salad and a garden salad.
hazelnut slice and the fantastic 2010 baked lemon cheesecake prepared by the boys. Both desserts blew everyone's socks off!
Baked lemon cheesecake
(also taken from Women's Weekly cookbook)
250g packet plain sweet biscuits
125g butter - melted
1/2 cup (110g) caster sugar
3 x 250g packets cream cheese - softened
1 tbsp finely grated lemon rind
1/4 cup 60m lemon juice
1. Preheat oven to moderate (180 degree Celsius/160 degree fan forced)
2. Line base of 22cm springboard tin with foil
3. Process biscuits until crushed finely
4. Add butter. Process until just combined.
5. Press biscuit mixture evenly over base and side of tin. Cover, and refrigerate for one hour.
6. Beat eggs and sugar in medium bowl with electric beater until thick and creamy. Add cheese, rind and juice. Beat until smooth.
7. Place tin on oven tray. Pour cheese mixture into tin.
8. Bake uncovered about 1 hour or until firm.
9. Cool in oven with the door ajar.
10. Cover cheesecake and refrigerate for 3 hours overnight.
According to the cookbook, this is one of the most loved desserts around the world. Gingernuts are a lovely alternative for the base, and fresh passionfruit pulp or raspberries are delicious served on top. Alternatively, use blueberries and raspberries decoratively assembled to spell out the year on (or immediately prior to) the date on which the cake is served.
Pictures I took whilst failing at tanning with Iron Chef Alana at Dromana beach. Our lunch was a sweet chilli twist from Bakers' Delight.