Recipe of the day: 3 easy dessert recipes for your Valentine
Pictures: iStock/Supplied
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If there’s one thing – apart from a gift, flowers and wine, you shouldn’t skip on Valentine’s Day, it’s a sweet for your sweet. We put together three easy dessert recipes you can whip up while the main course cooks in the oven.
For the lemon blueberry filling: Combine ingredients, except for corn starch and water, and
in a saucepan heat over low medium heat on your gas stove for 5 minutes. Mix in cornflour
and water, add to sauce and continue to cook until sauce thickens. Allow to cool.
For the cheesecake: Combine all ingredients and place in the fridge.
For the biscuit crumb: Crush the Tennis biscuits into a fine crumb. Add butter and mix.
To assemble: Place biscuit crumbs into mason jars and pack gently with your fingertips.
Divide the cheesecake mixture evenly amongst jars. Top off with blueberry sauce and chill for at least one hour or make it the day before (considering your load shedding schedule!
This easy cheesecake recipe only needs to chill in the fridge for one hour!
Author:Chef Sharon Pye
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Category:Desserts
Method:No-bake
Cuisine:Greek
Ingredients
Scale
1kg blueberries
60ml honey
15ml lemon juice
15ml water
15g corn starch
For the cheesecake
230g cream cheese
200g Greek yoghurt
30ml honey
1 lemon, zest and juice
For the biscuit crumb
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1 packet Tennis biscuits
45ml butter, melted
Instructions
For the lemon blueberry filling: Combine ingredients, except for corn starch and water, and
in a saucepan heat over low medium heat on your gas stove for 5 minutes. Mix in cornflour
and water, add to sauce and continue to cook until sauce thickens. Allow to cool.
For the cheesecake: Combine all ingredients and place in the fridge.
For the biscuit crumb: Crush the Tennis biscuits into a fine crumb. Add butter and mix.
To assemble: Place biscuit crumbs into mason jars and pack gently with your fingertips.
Divide the cheesecake mixture evenly amongst jars. Top off with blueberry sauce and chill for at least one hour or make it the day before (considering your load shedding schedule!
Add the flour, cocoa, baking powder, baking soda and salt to a large mixing bowl, and mix well.
In a separate bowl, combine the sugar, espresso powder and boiling water, this allows the sugar to melt and the coffee to dissolve. Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Gradually add the espresso mixture and mix until just combined. Pour the batter into a baking paper lined dish, and spread evenly.
Select ‘Bak’e on your air fryer and set the temperature to 160°C and time to 28 minutes. Allow the air fryer to pre-heat. When prompted, add the cake tin to the air fryer draw and cook until a skewer in the centre comes out clean. Remove the cake from the air fryer and allow to cool completely before icing. While the cake cooks, make the icing.
Sift the cocoa powder and icing sugar to eliminate clumps, then add the milk, vanilla and salt and combine until smooth and creamy. Beat the icing with an electric mixer until light and fluffy.
Spoon the icing over the cake, in an even layer, then cover with sprinkles to finish.
Add the flour, cocoa, baking powder, baking soda and salt to a large mixing bowl, and mix well.
In a separate bowl, combine the sugar, espresso powder and boiling water, this allows the sugar to melt and the coffee to dissolve. Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Gradually add the espresso mixture and mix until just combined. Pour the batter into a baking paper lined dish, and spread evenly.
Select ‘Bak’e on your air fryer and set the temperature to 160°C and time to 28 minutes. Allow the air fryer to pre-heat. When prompted, add the cake tin to the air fryer draw and cook until a skewer in the centre comes out clean. Remove the cake from the air fryer and allow to cool completely before icing. While the cake cooks, make the icing.
Sift the cocoa powder and icing sugar to eliminate clumps, then add the milk, vanilla and salt and combine until smooth and creamy. Beat the icing with an electric mixer until light and fluffy.
Spoon the icing over the cake, in an even layer, then cover with sprinkles to finish.
