White Sugar
The uniform size of the...
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Cakes
Pumpkin, Ginger, White Chocolate & Tamarillo Cheesecakes
30 mins
2 hours
Moderate
20
Recipe by Jeff. Episode 7.
Keep my screen awake
- Ingredients
- Method
Ingredients
Base
- 300g dried dates
- 300g prunes
- 200g pistachios
- ½ cup coconut
- ½ cup cocoa nibs
- 1 tsp cocoa
- 1 tsp coconut oil
- Pinch of salt
- Vanilla
Pumpkin Ginger Cheesecake
- 250g cream cheese
- 250g sour cream
- 250g ricotta
- 1 cup Chelsea White Sugar
- ¼ cup cornflour
- 3 eggs
- Knob of fresh ginger
- Cup of cooked pumpkin
Honeycomb Topping
- 165g Chelsea White Sugar
- 125ml honey
- 40ml water
- 1 tbsp Chelsea Golden Syrup
- Vanilla
- 1 ½ tsp bicarbonate of soda
- 200g dark chocolate, chopped
White Chocolate & Tamarillo Cheesecake
- 500g white chocolate
- 500g cream cheese
- 4 eggs
- 300g sour cream
- Orange zest
Tamarillo Topping
- 8 ripe tamarillos
Chelsea Products in Recipe
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Method
Preheat oven to 180°C. Line the base of a 23cm cake tin with baking paper.
Base : Roughly chop fruit and then blend ingredients in a food processor until it forms a ball.
Roll out thinly and cut to the shape of your base. Bake for 5 minutes to firm up a little. Any leftover mixture can be rolled into balls and coated with coconut or cocoa and eaten as a snack.
Pumpkin Ginger Cheesecake : Mix cream cheese with Chelsea White Sugar in food processor until soft. Mix in ricotta and sour cream and blend until smooth. Add other ingredients and blend for several minutes making sure there are no lumps. Pour over base and bake on low oven for 1 hour.
Honeycomb Topping : Boil water, honey and Chelsea White Sugar to 154°C.
Remove from heat and cool. Add vanilla and then bicarbonate and pour onto tray to cool. Once cooled, roughly break it up into desired shapes to decorate the cheesecake.
White Chocolate & Tamarillo Cheesecake
Place white chocolate in heating proof bowl over double boiler until just melted. Mix cream cheese until smooth. Add eggs, zest and vanilla. Mix in chocolate.
Pour the mixture over the base and bake for 1 hour at 180°C. Chop up and fold through 2 peeled tamarillos.
Tamarillo Topping : Cut an x shape into the tamarillos and drop them in boiling water to peel. Mix vanilla with Chelsea White Sugar and pour over the fruit.
Leave to macerate.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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