Today I’ve got the most delicious treat for you. I have my friend Amanda, from Cooker and a Looker over sharing one of her favourite recipes. Amanda is an Australian home cook, farm wife and celebrated food blogger, and she just released a COOKBOOK. 🙌 Based on her highly popular food blog, Cooker and a Looker, is all about salted butter, free-range eggs and real life. It features over 100 fresh-from-the-farm recipes that are destined to become family favorites. Yum!
Over to you Amanda!
I love this Cathedral Windows Cheesecake because I love surprises. The plain white exterior of this cake conceals the rainbow of jelly colours inside and you don’t know what you’re getting until you slice it. It’s named Cathedral Windows Cheesecake because the rainbow interior is reminiscent of stained glass windows in Cathedrals.
Cathedral Windows Cheesecake
Begin this recipe 24 hours before serving to allow time for the jelly to set.
4 x 85g packet jelly mixes in various colours
200g plain sweet biscuits
75g butter, melted
3 tsp powdered gelatin
3 tbs boiling water
500g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla bean paste
600ml thickened cream
♥ Make the jellies by combining 1 cup of boiling water with the jelly crystals. Pour into separate dishes and refrigerate until set (minimum four hours).
♥ Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate.
♥ Pour 3tbs boiling water into a heatproof jug and sprinkle the gelatine on the service. Whisk with a fork until dissolved. Set aside.
♥ Using an electric mixer, whip 300ml of cream and set aside. Then beat the cream cheese, sugar and vanilla until light and fluffy. Gradually beat the gelatine mixture into the mix. Fold in the whipped cream.
♥ Slice the set jellies into five centimetre cubes and arrange a third of the cubes into a layer on the base of the cheesecake. Cover with a third of the cheesecake mixture. Then add another layer of jelly cube and continue alternating cubes and cheesecake mixture, finishing with cheesecake mixture. Level the top with a spatula. Cover and refrigerate overnight or until set.
♥ Before serving whip the remaining 300ml of cream. Remove the cheesecake from the springform tin and place on the serving platter. Spread the cake with the whipped cream, taking care to conceal any visible jelly.
I wrote the book to help home cooks create memories around the dining table. There’s no hard-to-get ingredients or impossible techniques, just recipes for tasty, real food to nourish families and entertain friends. The book is broken into five chapters – soups/starters/salads, effortless entertaining, family dinners, delicious desserts, benevolent baking.
It reached #9 in International Cookbooks on Amazon.com. (For a few hours I was sandwiched between Eva Longoria and Anthony Bourdain, I could barely sleep with excitement!)
The print version of the cookbook will be available before Christmas.