Easter is right around the corner, and if you want to take the time off to do some baking, or need something to take to that family gathering, we have some recipes for you. Today we’ve got a classic New York Style Cheesecake and some gorgeous Fondant Iced Cookies that are perfect for you to dip into your tea after a long hard day hunting for Easter eggs. Use our shortbread recipe as a base.


Fondant Iced Cookies

Prep Time30 mins

Tips: You can use any jam you like, just make sure its seedless. Only ice completely cooled cookies – you can use any you like, just make sure they are flat so your icing stays smooth. Rest your fondant after colouring before rolling out – don’t skip this step Wear gloves when colouring fondant to avoid the mess and add food colouring in very small amounts – you can always add more if you need to

 40 round, flat cookies
 500 g white fondant icing
 food colouring
 apricot jam
1

Slice the fondant into 3 even sections. Take the first section and lightly knead for a few seconds to soften. Place a small drop of colour onto the fondant and knead it in well. Once you’re happy with the colour, wrap in cling film. Repeat with the remaining sections and food colouring.

2

Leave the fondant to rest for 10-15 minutes on your bench. You want it to firm up, but be soft enough to roll out – just remember to keep it in cling film so it doesn’t dry out.

3

While you’re resting the fondant, spread a thin layer of jam on your cookies. Its important that the jam is as even and as thin as possible.

4

Unwrap one of the colours of fondant and roll out until it is approximately 3mm thick. Using the same size cookie cutter you used to make your cookies, press out fondant rounds and gently lower each circle of fondant onto your cookies. Very lightly press all over to make sure the fondant is stuck to the jam, ensuring you aren’t making any dents, and then smooth out the fondant edges with your finger.

5

Bring the remaining fondant back together and repeat until you have used up all of the fondant, then repeat with the other colours.

Yields40 Servings

Ingredients

 40 round, flat cookies
 500 g white fondant icing
 food colouring
 apricot jam

Directions

1

Slice the fondant into 3 even sections. Take the first section and lightly knead for a few seconds to soften. Place a small drop of colour onto the fondant and knead it in well. Once you’re happy with the colour, wrap in cling film. Repeat with the remaining sections and food colouring.

2

Leave the fondant to rest for 10-15 minutes on your bench. You want it to firm up, but be soft enough to roll out – just remember to keep it in cling film so it doesn’t dry out.

3

While you’re resting the fondant, spread a thin layer of jam on your cookies. Its important that the jam is as even and as thin as possible.

4

Unwrap one of the colours of fondant and roll out until it is approximately 3mm thick. Using the same size cookie cutter you used to make your cookies, press out fondant rounds and gently lower each circle of fondant onto your cookies. Very lightly press all over to make sure the fondant is stuck to the jam, ensuring you aren’t making any dents, and then smooth out the fondant edges with your finger.

5

Bring the remaining fondant back together and repeat until you have used up all of the fondant, then repeat with the other colours.

Fondant Iced Cookies

New York Style Cheesecake

Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

Tips to avoid sinking and cracking: Make sure all ingredients are at room temperature Do not over-beat – you don’t want to incorporate too much air. Don’t be tempted to turn the oven up or open the oven door to check before time is up!

 500 g plain, sweet biscuits
 250 g melted butter
 750 g cream cheese
 200 g caster sugar
 1 tsp vanilla paste
 1 lemon, zested and juiced
 4 eggs, lightly beaten
 300 ml sour cream
1

Grease the base and sides of a 23cm springform pan and line with baking paper.

2

Put biscuits in a food processer and blitz until you have a fine crumb. Add the melted butter and blitz until combined.

3

Tip the biscuit mixture into a bowl and stir with a wooden spoon to ensure the butter is well distributed. Tip into the prepared pan and press firmly into the base and up the sides. I find this easier to do in 2 batches (the base first, then the sides) using a glass to ensure its firmly packed. Place into the fridge for half an hour.

4

Pre-heat oven to 140C degrees.

5

Beat together cream cheese, sugar, vanilla, lemon zest and 1tbsp of juice until just combined. Beat in the eggs a third at a time, mixing well after each addition.

6

Mix through the sour cream at a low speed, or hand stir with a wooden spoon. Pour the mixture into the biscuit base and smooth out the top with a spatula.
Bake in the middle of the oven on an oven tray for 1hr and 15min. The middle should still jiggle, but the sides should be set.

7

Turn off the oven and leave the cheesecake to cool for an hour and a half with the door ajar. Transfer the cake to the bench and leave to cool for a further half hour before transferring to the fridge overnight.

Yields12 Servings

Ingredients

 500 g plain, sweet biscuits
 250 g melted butter
 750 g cream cheese
 200 g caster sugar
 1 tsp vanilla paste
 1 lemon, zested and juiced
 4 eggs, lightly beaten
 300 ml sour cream

Directions

1

Grease the base and sides of a 23cm springform pan and line with baking paper.

2

Put biscuits in a food processer and blitz until you have a fine crumb. Add the melted butter and blitz until combined.

3

Tip the biscuit mixture into a bowl and stir with a wooden spoon to ensure the butter is well distributed. Tip into the prepared pan and press firmly into the base and up the sides. I find this easier to do in 2 batches (the base first, then the sides) using a glass to ensure its firmly packed. Place into the fridge for half an hour.

4

Pre-heat oven to 140C degrees.

5

Beat together cream cheese, sugar, vanilla, lemon zest and 1tbsp of juice until just combined. Beat in the eggs a third at a time, mixing well after each addition.

6

Mix through the sour cream at a low speed, or hand stir with a wooden spoon. Pour the mixture into the biscuit base and smooth out the top with a spatula.
Bake in the middle of the oven on an oven tray for 1hr and 15min. The middle should still jiggle, but the sides should be set.

7

Turn off the oven and leave the cheesecake to cool for an hour and a half with the door ajar. Transfer the cake to the bench and leave to cool for a further half hour before transferring to the fridge overnight.

New York Cheesecake