White Chocolate And Strawberry Cheese Cake

Ingredients:

Biscuits 185gm,Butter melted80gm,Gelatine 3tsp,Water boil to mix the gelatine 2tbsp,Cream cheese softened500gm,Can sweetened condensed milk 400gm,Thickened cream300ml, White eating chocolate melted150gm, Large strawberries halved if available 500gm,Strawberry jam, warmed, strained Lemon juice 1tbsp.
Preparation:

Grease 23cm spring form tin.
Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined, using hand press biscuit mixture evenly over base of prepared tin., cover; refrigerate about 30 minutes or until firm.
In a saucepan Sprinkle gelatin over the boil water in small heatproof stir until gelatine dissolves. Cool 5 minutes. Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
Stir warm Gelatin mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
Arrange can strawberries Or (fresh strawberry) on top of cheesecake; by tablespoon sprinkle with strawberries juice as needed

Nutty marmalade cake

Ingredients:
Butter or margarine 225g,Marmalade, thick-cut (sweet apple) 3tbsp, Brown sugar 225gm
Eggs, lightly beaten 4 eggs ,White flour225g, Ground cinnamon powder 1½tsp, Grated nutmeg as needed, Chopped walnuts 100gm
For the Glace Icing:
Icing sugar, sifted 225gLemon juice 1tsp Orange juice1½tbsp Grated Orange rind to decorate .

Preparation:
Line and grease a 20-cm/ 8-in, square cake tin. Cream the butter or margarine, marmalade and sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
Spoon into the prepared tin, level the top and heat the oven before using. Bake in a moderate oven (temperature 160c to 180c) for 1½ hours or until a skewer inserted into the center comes out clean and dry.
Cool in the tin for 5 minutes before tuning out in a wire rack to cool completely.
Beat the ingredients for the Glace Icing together until smooth. Pour the icing over the top of the cake and allow drizzling down the sides.
Place the cake in the fridge and decorate with orange rind.

Chocolate orange souffle

Ingredients:
Eggs, separated 3eggs,Caster sugar 75g, Grated rind and juice of orange 2pcs, Gelatine 15 gm,
Hot water, 3tbsp Whipping cream 300ml , Plain chocolate, grated 175g .

Preparation:
Preparation time 30 minutes, plus 1 hour to chill. Cooking time 5 minutes.
Lightly grease a 600 – ml pint soufflé dish. Cut a double strip of greaseproof paper, equal in width to the height of the dish plus 5cm/2-in, and long enough to go right round the outside of the dish. Lightly grease the top 5cm/2in, and tie securely with string around the dish.
Place the egg yolks and sugar in a bowl over a saucepan of simmering water and whisk until thick and creamy. Whisk in the orange rind and juice. Dissolve the gelatine in the water over simmering water.
Whisk the egg whites until they stand in soft peaks and whip the cream until stiff. Fold the cooled gelatine into the orange mixture, followed by half the cream, the egg whites and two-thirds of the grated chocolate. Pour into the soufflé dish, smooth the top and chill until set.
Peel the paper away from the soufflé using the back of a knife. Press grated chocolate around the sides of the soufflé. With the remaining cream pipe swirls on the top and decorate with a sprinkle of grated chocolate.