THE SWEETEST CELEBRATION

STYLE YOUR MOTHER’S DAY TABLE WITH THE WARM AND OPULENT TONES OF AUTUMN, PILED HIGH WITH DELECTABLE TREATS THAT CELEBRATE THE SEASON – AND YOUR FAMILY STORY

Love is in the details, and that certainly goes for your table setting and menu – especially on Mother’s Day. This year, HB editor-in-chief Elle Lovelock created a vibrant autumn table fit for a very special celebration indeed, her first Mother’s Day as a mum. “I love that Mother’s Day is a time to focus on the women who care for us … the aunts, friends, and mothers of fur babies, too,” reflects Elle, who prefers the intimacy of a gathering at home. “I always pick a theme for styling the table. This year, I’m going for a mix of olive-green foliage with soft pink, rich burgundy and pops of orange.”

For this feast, pay homage to the season with this mouthwatering cheesecake recipe. Starring fresh figs and caramel, it’s sure to turn your table into a work of art and make this Mother’s Day unforgettable.

RICOTTA & DATE CHEESECAKE WITH FIGS & GOLDEN SYRUP CARAMEL Serves 12

Anzac crust

300g Anzac biscuits

80g unsalted butter, melted

Cheesecake filling

125ml boiling water

300g pitted medjool dates, chopped

250g fresh ricotta

250g cream cheese, room

temperature, chopped 3 eggs

2 tbsp cornflour

1 tbsp lemon juice

1 tsp vanilla bean paste 300ml thickened cream

Golden syrup caramel

55g caster sugar

90g golden syrup

60g butter

60ml coconut cream

4 fresh figs, quartered, to serve Coconut flakes, to serve

1. Lightly grease a 20cm springform cake pan. Line with baking paper. 2. Place biscuits in bowl of a food processor; add butter and process until well combined. Spoon into prepared pan and use a straight sided glass or metal spoon to spread and press biscuit mixture evenly over the base and sides. Refrigerate while preparing the filling.

3. Place chopped dates in a bowl with the boiling water and leave to soak, until cool. Add ricotta, cream cheese, eggs, cornflour, lemon juice and vanilla to the date mixture and blend until smooth. Use a rubber spatula to scrape sides, ensuring all ingredients are well combined. Add cream and blend until just combined. Pour mixture over the biscuit base in the cake pan, tap gently and smooth the top.

4. Place cheesecake on a wire rack in a Miele combi steam oven (see recipe note). Ensure the fresh water tank is filled. Select ‘automatic programmes’, ‘desserts’, ‘lime cheesecake’, ‘one large’ and press start.

5. Once the program is finished, allow cheesecake to cool for 20 minutes before transferring to the refrigerator. Leave covered for 4 hours or until cooled completely.

6. For the golden syrup caramel, in a medium saucepan over medium heat, melt sugar without stirring. Add golden syrup, mix to combine. Carefully stir with a metal spoon. Carefully add butter and coconut cream to sugar mixture. It will be very hot and will bubble up, so gently whisk until smooth, ensuring all sugar is dissolved. Transfer to a glass jar to cool. Set aside, covered until needed.

7. Serve cheesecake with sliced fresh figs piled high on top, drizzle with the golden syrup caramel and sprinkle coconut ribbons on top.

RECIPE NOTE: If you’re using a conventional oven, bake at 130˚C (110˚C fan) for 90 minutes, or until set. The aim is to cook low and slow without burning the top and sides.