NEW YORK STYLE CHEESECAKE WITH RASPBERRY MADELEINES

How do you improve on a divine dessert classic? Smother it in whipped cream and circle it with babylicious berry cakes. So decadent!

CLASSIC MADELEINES

Preparation time 15 mins Cooking time 20 mins Makes 18 2 free-range eggs

1/3 cup caster sugar

1 Tbsp finely grated lemon rind

1 tsp vanilla extract

2 /3 cup plain flour

1/2 tsp baking powder

100g unsalted butter, melted, cooled 1 1/2 cups pure icing sugar, plus

extra to serve

1 1/ 2 Tbsp lemon juice

Finely chopped pistachios, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Place a 9-hole silicone madeleine pan on an oven tray.

STEP 2 Beat eggs, sugar, lemon rind and vanilla in the small bowl of an electric mixer for 5 minutes, or until thick and creamy.

STEP 3 Si flour and baking powder twice, then fold into egg mixture with butter. Put half the ba er into the holes of the madeleine pan.

STEP 4 Bake for 10 minutes, or until golden and firm to touch. Stand in pans for 8 minutes, then carefully transfer to a wire rack over an oven tray. Wash and dry pan and repeat with remaining ba er, stirring mixture before filling pan a second time. STEP 5 Meanwhile, for the icing, si icing sugar into a small bowl and stir in enough lemon juice to form a smooth icing consistency.

STEP 6 To serve, either dust cakes with extra icing sugar, drizzle over lemon icing, or dip tops in lemon icing and sprinkle with chopped pistachios.

NEW YORK STYLE CHEESECAKE WITH RASPBERRY MADELEINES

Preparation time 35 mins plus 4 1/2 hours chilling

Cooking time 1 hour 30 mins Serves 10

250g packet Granita biscuits,

roughly broken

100g unsalted butter, melted 500g cream cheese, chopped,

at room temperature

2 /3 cup sour cream

3/4 cup caster sugar

2 tsp finely grated lemon zest Juice of 1 lemon

2 free-range eggs, at room

temperature

300ml thickened cream,

whipped into so peaks Fresh raspberries and strawberries,

and icing sugar, to serve

RASPBERRY MADELEINES

1 quantity ingredients for Classic madeleines (see recipe, above le ), minus lemon rind

1/2 cup frozen raspberries,

lightly crushed

STEP 1 Preheat oven to 150°C fanforced (170°C conventional). Lightly grease a round 20cm springform pan. STEP 2 In a food processor, pulse biscuits until fine crumbs form. Add butter and pulse until mixture comes together. Press firmly into base of prepared pan. Refrigerate for 30 minutes.

STEP 3 In medium bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, caster sugar, lemon zest and juice and beat for 2 minutes, until combined. Beat in eggs one at a time until combined. Pour over base.

STEP 4 Place springform pan on an oven tray. Bake for 50-60 minutes, until just set (it will be slightly wobbly in the centre). Turn off the oven and cool cake completely with door ajar. Refrigerate cheesecake for 4 hours.

STEP 5 Meanwhile, make Classic madeleines, following recipe (far left), omitting lemon rind and adding frozen raspberries in Step 3.

STEP 6 Using a little whipped cream, attach madeleines to outside of cheesecake. Pile remaining cream in centre of cake and top with fresh berries and remaining madeleines. Dust with icing sugar and serve.

FUNFETTI MADELEINES

Preparation time 15 mins Cooking time 20 mins Makes 18 2 free-range eggs

1/3 cup caster sugar

1 tsp vanilla extract

2 /3 cup plain flour

1/ 2 tsp baking powder 100g unsalted butter, melted

and cooled

2 Tbsp rainbow sprinkles

ICING

1 1/2 cups pure icing sugar

1 1/2 Tbsp hot water, approximately Pink food colouring

2 Tbsp rainbow sprinkles

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Place a 9-hole silicone madeleine pan on an oven tray.

STEP 2 Beat eggs, sugar and vanilla in the small bowl of an electric mixer for