Lemon cheesecake slice recipe

With no cooking required, this refrigerator slice is quick and easy to make. With its tangy lemon cheesecake filling, this slice is sure to be a hit with your family.

Category:

Cake stall, Dessert, Easy recipes, Fridge baking, Kids cooking, Lunch box, Slice recipes

Ingredients:

• 2 packets Lattice biscuits
• 250g unsalted butter
• 250g caster sugar
• 250g Philladelphia cream cheese
• 1 sachet gelatine
• 1/4 - 1/3 cup lemon juice (fresh or bottled is fine)
• Method:

Cream the butter, sugar and cream cheese.

Heat the lemon juice (microwave is fine) and stir in gelatine. Add to creamed mix and mix until completely smooth.

Line a rectangle baking tray with grease-proof paper, leaving some flapping out the sides of the tray so you can lift the slice out once set.

Lay Lattice biscuits in bottom of tray (shiny side down), cutting biscuits to fit right to the sides.

Spread the creamed mix evenly over the layer of biscuits. Add another layer of biscuits to finish (shiny side up this time) Refrigerate until set. Cut into slices.

Notes

• Finding a tray to fit this slice is problematic. You will need to cut a few biscuits to get it to fit most trays. Any tray you use will need to be at least 4cm deep to accommodate the cheescake slice.
• I found that the cheese mix was a little too runny after I added the gelatine so I put it in the fridge for 20 minutes to let it firm up a little before I assembled the slice.
• This recipe was created by Suze English and tested by Jennifer Cheung for Kidspot, Australia's bestrecipe finder.

Apple pie ice-cream sandwiches

Photography by Rob Palmer

Make your freezer earn its keep with these wonderful apple pie ice-cream dessert sandwiches.

Makes

12

Ingredients

• 1.25 litres vanilla ice-cream, softened
• 400g can pie apple slices, chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 24 thin oat biscuits

Method

1. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing a 2cm overhang at long ends.

2. Place ice-cream, apple, cinnamon and nutmeg in a bowl. Stir to combine. Spoon into prepared pan. Smooth top. Cover surface with plastic wrap. Freeze for 8 hours or until firm.

3. Place 12 biscuits, flat side up, on a board. Brush with a little cold water. Using a 6.5cm round cutter, cut 12 rounds from ice-cream mixture. Place on biscuits. Brush flat side of remaining biscuits with a little cold water. Sandwich ice-cream between biscuits. Place on a large baking tray. Freeze for 3 hours or until firm.

4. Remove from freezer. Set aside for 15 minutes. Serve.

Apple and mint iced tea

Photography by Michelle Young

A refreshing summertime drink to quench your thirst.

Makes

1.75L

Ingredients (serves 4)

• 1/4 cup shredded mint
• 3 peppermint teabags
• 2 cups boiling water
• 1.25L chilled clear apple juice
• 1 tablespoon lime juice
• 1 apple, chopped

Method

1. Fill an ice cube tray with water and divide shredded mint between the tray holes. Place in the freezer for 2 hours or until frozen. Meanwhile, place peppermint teabags in a large heatproof jug and pour over boiling water. Steep for 10 minutes then remove the teabags and place the jug in the fridge until chilled. To serve, combine apple juice with the chilled peppermint tea. Add lime juice. Transfer to a serving jug or punch bowl and add the mint ice cubes and some chopped apple.

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After-dinner choc-ices

Photography by Geoff Lung

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

• 700ml vanilla ice-cream
• 200g good-quality dark chocolate
• 25g milk chocolate

Method

1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.

2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.

3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.

4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Meatlovers' platter

Photography by Mark O'Meara

Ingredients (serves 8)

• 2.5kg American-style pork ribs
• 375g bottle smokey barbecue marinade
• 2 garlic cloves, crushed
• 2 long red chillies, finely chopped
• 1.5kg chicken wings, tips removed, halved
• 2 tablespoons plain flour
• 1/4 cup olive oil
• 1/4 cup cajun seasoning
• 1.25kg kipfler potatoes, scrubbed, halved
• 2 teaspoons finely grated lemon rind
• Coleslaw, to serve

Method

1. Place ribs in a large dish. Add marinade, garlic and chilli. Toss to coat. Cover and refrigerate for 1 hour.

2. Preheat a covered barbecue on medium-high heat. Remove ribs from dish, reserving marinade. Divide ribs between 2 disposable aluminium baking dishes. Cook, covered, using indirect heat, basting occasionally with reserved marinade, for 45 minutes.

3. Meanwhile, place chicken, flour, half the oil and half the seasoning in a bowl. Toss to coat. Place potato in a separate bowl. Add lemon rind and remaining oil and seasoning. Toss to coat.

4. Remove ribs from dishes. Place on barbecue plate. Place chicken and potato on chargrill. Cook ribs, chicken and potato, turning occasionally, for 25 to 30 minutes or until chicken is cooked through and potato tender. Remove ribs after 20 minutes and cover to keep warm. Serve chicken, ribs and potato with coleslaw.

Notes

• If you don't have a covered barbecue, bake ribs in a preheated oven at 180°C/160°C fan-forced.

• Super saver: Use desiree potatoes cut into wedges instead of kipfler and save around $5.10 in total.

Banana bread with passionfruit butter

Photography by Mark Roper

Escape the hustle and bustle with this exotic breakfast that will satisfy your tastebuds.

Ingredients (serves 6)

• 1 2/3 cups (250g) plain flour
• 1 1/2 tsp baking powder
• 1/3 cup (75g) caster sugar
• 1/3 firmly packed cup (65g) brown sugar
• 1 tsp ground cinnamon
• 2 eggs, beaten
• 1 tsp vanilla extract
• 3 bananas, mashed

• Passionfruit butter

• 250g cream cheese
• 1/3 cup (4 tbs) good-quality lemon curd (see note)
• 1/4 cup (40g) icing sugar, sifted
• 1/4 cup fresh passionfruit pulp (from about 4 passionfruit)

Method

1. Preheat the oven to 160°C and grease and line a 10cm x 20cm loaf pan. Sift flour and baking powder into a bowl, then stir in sugars and cinnamon. Add eggs, vanilla and banana and stir until well combined. Spread into prepared pan.

2. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

3. Meanwhile for the butter, place cheese, lemon curd and sugar in a food processor. Pulse briefly until just combined (don't overwork or it'll be too runny). Add the passionfruit and pulse 2-3 times to combine. Chill until ready to serve. (Passionfruit butter will keep in a sealed container for up to 1 week in the fridge.)

4. Slice the banana bread and serve with the passionfruit butter.

Notes

• Good-quality lemon curd is available from delis and gourmet shops.

Thai chicken with cucumber salad

Photography by Chris Chen

Need to get dinner on the table pronto? Give this colourful chicken salad a whirl!

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 bunch coriander
• 270ml can coconut milk
• 80ml (1/3 cup) fish sauce
• 55g (1/4 cup) caster sugar
• 2 tbs Thai red curry paste
• 1 tbs curry powder
• 8 chicken thigh fillets
• 300g (1 1/2 cups) jasmine rice
• 1/2 small daikon (see note)
• 2 Lebanese cucumbers
• 1 large eschalot
• 1 lime
• 50g roasted peanuts
• 2 tbs vegetable oil

Method

1. Trim roots with 3cm of stems from coriander, then finely chop and place in a large bowl. Add 1 tsp ground black pepper, coconut milk, 60ml (1/4 cup) fish sauce, 2 tbs sugar, curry paste and powder, and stir well to combine. Pick leaves from remaining coriander and reserve. Using a fork, prick chicken on both sides, add to marinade and set aside for 10 minutes to marinate.

2. Meanwhile, rinse rice in a sieve under running water. Place in a saucepan with 500ml (2 cups) water and bring to the boil. Cover and cook over low heat for 15 minutes or until liquid is absorbed.

3. Meanwhile, to make salad, peel daikon. Halve daikon and cucumbers widthwise, then cut into long, thin wedges. Place in a bowl. Peel eschalot, then thinly slice and add to vegetables. Squeeze over lime juice, then add remaining 1 tbs each fish sauce and sugar. Roughly chop peanuts and half the reserved coriander, add to the salad and toss well to combine.

4. Heat oil in a large, heavy-based frying pan over medium–high heat. Drain the chicken, discarding marinade. Brown, smooth-side down, for 5 minutes, then turn and cook for a further 3 minutes or until cooked through.

5. Serve chicken with rice and salad.

Notes

• Daikon is a sweet radish from greengrocers and Asian grocers.

Thai beef salad

Photography by William Meppem

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 1/2 tbs fresh lime juice
• 1 tbs finely chopped dark palm sugar
• 1 tbs fish sauce
• 2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 1 (about 680g) beef rump steak
• 1 x 200g pkt grape tomatoes, halved
• 1 continental cucumber, halved lengthways, thinly sliced diagonally
• 1 red onion, halved, cut into thin wedges
• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
• 1 bunch fresh mint, leaves picked, large leaves torn
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh Thai basil, leaves picked, large leaves torn
• 55g (1/3 cup) toasted peanuts, coarsely chopped
• 4 kaffir lime leaves, centre veins removed, finely shredded

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Spiced lamb with carrot salad and minted hummus

Photography by Ben Dearnley

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge. Set your timer and away you go!

Ingredients (serves 4)

• 1/2 bunch flat-leaf parsley
• 1/2 bunch mint
• 200g hummus
• 2 long green chillies
• 1 eschalot
• 1 lemon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp honey
• 60ml (1/4 cup) olive oil
• 3 large carrots, unpeeled
• 50g (1/3 cup) roasted pine nuts
• 4 x 80g lamb leg steaks

Method

1. To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.

2. To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 tsp cumin, coriander, honey and 2 tbs oil in a bowl and stir to combine.

3. Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 tsp salt (don’t toss together yet).

4. Heat a chargrill pan over high heat. Dust lamb with remaining 1 tsp cumin, brush with remaining 1 tbs oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.

5. Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.

Notes

• Quick cooking tips: Before cooking, read the recipe from start to finish, then gather all the equipment and ingredients needed.

  To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.

  To get maximum juice from a lemon, roll it on a work surface before juicing.

Singapore noodles

Photography by Ian Wallace

Get your chopsticks into these aromatic noodles packed with prawns and flavour.

Preparation Time

20 - 50 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

• 300g peeled green prawns
• 300g chicken breast fillets, thinly sliced
• 1 tbs Chinese rice wine
• 60ml (1/4 cup) light soy sauce
• 1 tbs grated fresh ginger
• 250g dried rice vermicelli noodles
• 60ml (1/4 cup) vegetable oil
• 1 tbs curry powder
• 1 red capsicum, halved, deseeded, thinly sliced
• 6 green shallots, ends trimmed, thinly sliced diagonally
• 60ml (1/4 cup) chicken stock
• Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

4. Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

Notes

• You can prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.

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