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  1. #21
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    Quote Originally Posted by Elijahs Mum View Post
    http://www.donnahay.com.au/recipes/s...ked-cheesecake

    Be warned its fabulous! It does take approx 7 hours from start to finish ( with resting times ) so make it the night before you need it! Also the base was too thick so I halved the base recipe

    I've started making mini cheesecakes by doing it in muffin tins as they are better for cocktail/finger food parties , ( only cook them for 40mins though) I also melt 1/2 pkt of colombines ( those pascall chewy caramel lollies) with a little cream and flick over the top of the mini cheesecakes which gives it that extra caramel hit!
    Ooooh, thank you!

  2. #22
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    Zombie_eyes is offline Formerly Diamondeyes
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    Oh my gawd. I need cheesecake.

  3. #23
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    My signature dishes are:
    • Linguini with smoked salmon. This is so yummy and the sauce comprises of horse radish and sour cream.
    • Salmon poached in water and sherry, served with a red pepper sauce and rice.
    • Lamb moussaka (this is the dish DP requests the most).
    • I always serve dessert when we have guests. This can be anything from a humble apple crumple with chantilly cream, to something a little more complex.

  4. #24
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    Quote Originally Posted by Elijahs Mum View Post
    http://www.donnahay.com.au/recipes/s...ked-cheesecake

    Be warned its fabulous! It does take approx 7 hours from start to finish ( with resting times ) so make it the night before you need it! Also the base was too thick so I halved the base recipe

    I've started making mini cheesecakes by doing it in muffin tins as they are better for cocktail/finger food parties , ( only cook them for 40mins though) I also melt 1/2 pkt of colombines ( those pascall chewy caramel lollies) with a little cream and flick over the top of the mini cheesecakes which gives it that extra caramel hit!
    Oh I so need to try this - thank you for sharing!


 

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