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taste.com.au Cookbooks

taste.com.au Cookbooks #63

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A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
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4 Issues

in this issue

1 min.
welcome

“Making and eating cheesecake is a joy. We all need at least one in our dessert repertoire. Whether it’s for a birthday, dinner party, to take round to a friend’s place, or just a sweet treat to spoil the family, cheesecake is the way to go, every time. This cookbook is a collection of our favourites, made to inspire you to make your next cheesecake extra special. The flavour combinations, amazing toppings and incredible variations really are endless. We’ve grouped the recipes into chilled, baked, slices and mini cheesecakes, so there are plenty of options to choose from, depending on your occasion and taste. Most are super easy and we’ve included expert foodie tips and tricks to help you make the creamiest, most indulgent desserts ever! Don’t forget to bring your cream cheese to…

17 min.
chilled

tim tam cheesecake SERVES 12 | PREP 15 mins (+ cooling & 4 hours 45 mins chilling) 150g Arnott’s Granita biscuits200g pkt Arnott’s Tim Tam Original biscuits100g butter, melted, cooled slightly60ml ( 1 /4 cup) boiling water3 tsp gelatine powder500g cream cheese, at room temperature, chopped100g ( 1 /2 cup) caster sugar300ml ctn thickened cream100g milk chocolate, melted100g dark chocolate, melted Whipped cream, to serve 1 Release the base of an 8cm-deep, 22cm springform pan. Invert the base then grease and line with baking paper. Secure base back in the pan, allowing the paper to overhang the edge. Grease the side of pan and line with baking paper. 2 Place the Granita biscuits and half the Tim Tams in a food processor and process until finely crushed. Add the butter. Process until well combined.…

18 min.
baked

sticky rum pecan pie cheesecake SERVES 12 | PREP 30 mins (+ 3 hours cooling & 4 hours chilling) | COOKING 50 mins 250g pkt butternut snap cookies160g (1 1 /4 cups) pecans, toasted (see tip)80g butter, melted, cooled500g cream cheese, at room temperature, chopped100g ( 1 /2 cup) caster sugar2 tbs brown sugar1 tsp vanilla extract3 eggsVanilla ice-cream, to serve sticky rum sauce 215g (1 cup) caster sugar100g butter, chopped125ml ( 1 /2 cup) thickened cream2 tbs dark rum 1 Grease a 20cm springform pan. Line base and side with baking paper, allowing the paper to overhang 4cm above side. 2 Place the biscuits and 35g ( 1 /4 cup) pecans in a food processor. Process until fine crumbs form. Add the butter and process until just combined. Press the biscuit mixture over the base…

14 min.
slices

caramel tim tam cheesecake slice MAKES 15 pieces | PREP 30 mins (+ cooling & 2 hours chilling) | COOKING 10 mins 450g pkt chocolate chip cookie dough500g cream cheese, at room temperature, chopped375ml (1 1 /2 cups) thickened cream2 x 200g pkt Arnott’s Tim Tam Original biscuits380g can Nestlé Top ‘n’ Fill Caramel150g pretzels, plus extra, to decorate300g white chocolate melts, just melted50g Cadbury Crunchie chocolate bar, cut into piecesSalted caramel sprinkles and caramel popcorn, to decorateBought salted caramel sauce, to serve 1 Preheat oven to 180°C/160°C fan forced. Grease a 5cm-deep, 19 x 29cm slice pan and line with baking paper, allowing the paper to overhang the long sides. 2 Press the cookie dough evenly over the base of prepared pan. Bake for 10 minutes or until light golden. Set aside to…

16 min.
minis & individuals

vanilla crème brûlée cheesecake tarts MAKES 8 | PREP 30 mins (+ 5 hours chilling & cooling) | COOKING 45 mins 170g cream cheese, at room temperature, chopped140g ( 2 /3 cup) caster sugar200ml thickened cream4 egg yolks11 /2 tsp vanilla extract2 tsp plain flour2 tbs finely chopped pistachio kernelsFreeze-dried strawberries, to decorateEdible flowers (such as elderflower), to decorate (optional) pastry 100g butter, chopped, at room temperature100g ( 1 /2 cup) caster sugar2 eggs300g (2 cups) plain flour 1 To make the pastry, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs and beat to combine. Sift in the flour and beat until the mixture just comes together to form a ball (do not overmix). Shape the dough into a disc and cover in plastic…