Lemon Curd Cheesecake (Curtis Stone)

Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 

Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake

 Lemon Curd Cheesecake

Adapted from Recipe. Coles. Com

Ingredients:

200g plain biscuits ( I’ve used Digestive Biscuits)

125g butter – melted

500g cream cheese – softened

½ cup sugar

2 Tbsp lemon zest , plus extra for topping

2 eggs

For Lemon Curd

2 Tbsp lemon zest

¼ cup lemon juice

½ cup sugar

40g butter- chopped & softened

2 egg yolks , lightly beaten 

Methods:

1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 

4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .

Raspberry - Almond Coffee Cake (THB)

Another keeper recipe from Lou Seibert Pappas 's cookbook , Coffee Cake that we're currently baking at THB . The Home Bakers (THB)  event is hosted by Joyce of Kitchen Flavours .  We really enjoy this moist ,crumbly & flavourful cake. This awesome recipe is selected by  Angela from The Charmed Cupcake  .  What a great pick, Angela!  Angela has baked this cake with a lovely layering of the streusel in the middle that gaves a wonderful effect & so appetizing . For the recipe HERE  & all the yummy bake of this cake from the members of THB HERE .

Sunflower Seed Pull-Apart Focacia (THB)

This is the #31 bake for The Home Bakers(THB)  event ,this month . This recipe is selected by our organizer & baking buddy ,  Joyce of Kitchen Flavours  . We're baking every single recipe from Lou Seibert Pappas's coobook - Coffee Cake .  Joyce has baked this focacia beautifully shaped even better than the picture in the cookbook .  Being a huge fan of focacia , I was really looking forward for this bake as I'm  intrigued by the shape of this focacia too ! Sounds silly is it ?!! LOL  Thanks to Joyce for step by step tutorial pictures on how to shape it . PHEW! That really save the day ! LOL For full recipe & tutorial HERE . For more this delicious focacia from all the members of THB HERE  I've made the full recipe &  added only 1 cup of room temperature water but still the dough turned to be sticky & difficult to handle even with 4 full cups of bread flour . Finally I've managed to shape it with some olive oil & by 2nd proofing time, it turned out great . I've added more olive oil on the forcacia that it calles after baking , just to give it a more shiny look. I'm quite happy with the end result , looks o;kay ( even the shape was not that even ) & taste delicious  .  My family enjoy this focacia very much . This is another keeper recipe which I'm certainly making again .

White Chocolate Cheesecake with Raspberry Coulis (THB)

I can never say NO to cheesecake ! LOL I'm  glad that I've made it  for our 29th bake at The Home Bakers (THB) .The Home Bakers event is organized  by Joyce of  Kitchen Flavours .  Currently we're baking from Lou Seibert Pappas's  cookbook - Coffee Cakes . Mimi from Mimi Bakery House  has selected this decadent cheesecake .  She has baked this cheesecake so beautifully that I'm  tempted to try one myself .   My family is not keen of white chocolate & even so ,they simply LOVE this cheesecake  .   I've added my favorite Biscuits Roses de Reims as the base & I've made some raspberry coulis too .

 Love the combo .  This is a sweet, delicate & soft cheesecake topped with raspberry coulis ..... heavenly devine ! Heart melting moment for sure! LOL  Do hop over to Mimi for the recipe  .  For more of this delicious bakes from all the members of THB HERE

A wonderful Valentine's Day treat

Cranberry-Oatmeal-Walnut Cake (THB)

It' s my turn to host  the 26th bake for The Home Bakers event  organized by Joyce of Kitchen Flavours . We are currently baking from Lou Seibert Pappas 's cookbook- Coffee Cake . Well, I've chosen this recipe just because I love cranberries .  I've used dried cranberries for this recipe as I can't find fresh or frozen ones .  I've made the full recipe & baked  12 huge muffins .   They turned out nice but a little too dense  .  I like the fact is they're not overly sweet & great for breakfast  with a cup of cappuccino . For more of this bake from all the members of THB... HERE .

Cranberry-Oatmeal-Walnut Cake (THB)
Adapted from Lou Sheibert Pappas - Coffee Cake

Ingredients for 12 large muffins
1-1/2  quick-cooking or old fashioned rolled oats
2 eggs
1/2  cup firmed packed light or dark brown sugar
1/2 cup canola oil
1-1/2 cups buttermilk or low fat yogurt (I've used yogurt)
1/4 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups fresh or frozen cranberries ( I've used dried cranberries)
1/2 cup chopped walnuts, pecans or toasted & skinned hazelnuts

Directions:

1) Preheat oven to 180°C & flour muffin pan .

2) Spread oats in a rimmed baking sheet & bake for 8 to 10 minutes or till lightly toasted . Let cool .

3) In a large bowl , beat eggs, sugar & oil till blended . Stir in buttermilk or yogurt, molasses & vanilla extract .

4) In anothet bowl , combine flour, toasted oats, baking powder, baking soda , salt & 1 teaspoon of cainnamon . Stir to blend & add the dry ingredients to buttermilk mixture . Beat for 1 minute till smooth . Stir in cranberries & scoop out mounds of batter using an ice-cream scoop into muffin pan or cups . Toss the nuts & remaining 1 teaspoon cinnamon together & sprinkle evenly over the top . Bake for 20 minutes till a cake tester inserted in the center of the a muffin comes out clean .

Italian Cheese & Herb Pinwheel (THB)

This is another delicious  savoury  loaf selected  by Zoe of Bake For Happy Kids for our 25th THB(The Home Bakers) bake .  This event is hosted by Joyce of  Kitchen Flavours & we’re currently baking from Lou Sheibert Pappas’s Coffee Cake cookbook .  I’ve made the full recipe & since I do not have fresh oregano , I’ve used dried oregano instead & I’ve divided the dough into 4  .  Well, as you can see my loaves  turned out to be kind of rustic ! LOL  Nevertheless they’re very tasty .  I was quite worried when they doubled in size into 4 huge loaves  during the 2^nd proofing  !  LOL   This is indeed a hearty loaf  with amazing flavours , great with salad  ! I’m certainly baking this loaf again . Please   hop over to Zoe  for the recipe & a better idea of this loaf as she has baked it  beautifully  .  For more of this delicious bake of all the members of THB ... HERE 

Peach –Cashew Coffee Cake

Chaya  from Bizzy Bakes  has selected this lovely cake for our 24th bake at The Home Bakers from Lou Sheibert pappas’s cookbook –Coffee Cakes . This event is hosted by Joyce from Kitchen Flavours .  A tasty cake with juicy seasonal peaches  topped with cashew nuts to enjoy anytime of the day . For the recipe please hop over to Chaya & for more of this delicious bake from all the members of THB …HERE