Dessert

Blueberry Swirl Cheescake
Serves 8-10

220g fresh or frozen blueberries
1/4 cup caster sugar

BASE:
85g shortbread biscuits 
1/2 cup almond meal
45g butter softened

FILLING:
600g cream cheese, softened
3/4 cup sour cream
2 eggs
1 cup caster sugar
1 tsp vanilla extract

METHOD:
1. Process blueberries in a food processor and press through a sieve.
2. Place the purée and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Rapidly simmer for 8 minutes or until thick.  - Set aside to cool
3. BASE- process biscuits in a food processor until crushed.
4. Add almond meal and butter and process until combined.
5. Grease 22cm springform tin a line base with baking paper.
6. Press crumb mixture over the base and refrigerate.
7. Preheat oven to 150c.
8. FILLING - process cream cheese in a food processor until smooth.
9. Add sour cream, eggs and vanilla extract and process until smooth.
10. Pour cream cheese mixture over and swirl lightly with a butter knife.
11. Bake for 1 hour or until set
12. Refrigerate until cold and serve with fresh blueberries.



Pavlova
Serves 8

Ingredients
4 egg whites
1 cup caster sugar
1/2 teaspoon vanilla extract
3/4 teaspoon white vinegar

To serve
310ml thickened cream, whipped
250g strawberries
1/4 passionfruit

1. Preheat oven to 130C. Line oven tray with baking paper.
2. Whisk egg whites in a bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved. Add extract and vinegar; beat until combined.
3. Spread meringue into a circle on the baking paper. (8cm high)
4. Bake pavlova for 1 1/2 hours. Turn oven off when finished cooking. Leave pavlova in oven to cool completely with door slight ajar.
5. Once completely cool top with cream and fresh fruit
Enjoy!

NOTE: when cooking a pavlova don't use fan-forced on your oven.