It came about quite unexpectedly and now I can’t imagine why I hadn’t considered it earlier. The inclusion of a cheesecake course as a regular presentation has met with great success. Chocolate cakes and cheesecakes surely have enormous universal appeal.

So what makes a great cheesecake? Listen to your customers and you’ll be encouraged to offer a variety of answers. Do you prefer a baked cheesecake or a chilled one? What cheese do you prefer? Which cheeses work best in hot or cold preparations?

I believe it comes down to personal taste; a hearty Italian style ricotta based cake studded with plump brandy scented sultanas and finely diced candied peel or a zesty flavoured and light textured New York bake variety. Then again clients have responded well to the blueberry crumble, which is so easy to make that you’ll wonder why you fuss so much on fancier preparations that fall short of expectations.

As for the chilled varieties, the list is endless. Are they as velvety and sumptuous as a marscapone based cake which utilises seasonal fruits such as mango, passionfruit or raspberries?

I kid you not, cheesecakes are serious business so as a bakery operator, consider increasing the range on offer and your clients won’t need much persuasion, in fact they’ll welcome the change.

The Cheesecake Course at Distorta came into fruition as a result of an accumulation of cheese based recipes. Now I couldn’t imagine a term without it and the student attendance supports this repeatedly.

Five cakes - 3 baked and 2 cold preparations, utilising varied techniques, cheeses, presentations and uses. Inspired professionals and non-professionals alike now consider offering a cheese based sweet rather than a gateau or tart for a popular change.

To add credence to this I have no hesitation in contributing the following recipe for a great Aussie favourite, one that many of us will recall as one of mum’s reliable standbys, the Pineapple Cheesecake. If as a child you overdosed and are now somewhat reluctant, do yourself a favour and try it out, if only once.

Notably the technique of cooking the sugar with water to a syrup at 120°C (soft ball stage on a sugar thermometer), similar to the method used for Italian meringue, will give two beneficial results. 1 - Reducing the bacteria by cooking the raw egg, consequently increasing the shelf life and 2 - creating the smoothest texture that will transport you back to childhood or to dessert nirvana!

Don’t scoff at the idea of a Pineapple Cheesecake, give it a go in the great Aussie tradition. Many others have seen the light.

Crumb Base:
250gr crushed biscuit crumbs
180gr melted butter

Method: Stir together and press into a non-stick paper lined mould.

Cheesecake:
3 eggs (55gr each)
150gr sugar
12gr leaf gelatine
400gr cream cheese
250gr crushed pineapple (well drained of syrup)
350ml cream (35% fat) - whipped

Method:
1. Prepare crumb base, line ringbase and sides, then chill.
2. Soak gelatine in cold water.
3. Cover sugar with water and cook at 118°C - soft ball stage.
4. Whisk eggs, then pour in the cooked sugar syrup, continue mixing.
5. Drain gelatine and dissolve over a bain marie, pour into the whisking eggs while they’re still warm,

     then continue mixing until just tepid. Set aside.
6. Beat the cream cheese until smooth, gradually add the tepid eggs to the cheese, so as to have a smooth cheese base,

Human nature has a tendency to occasionally take the easy way out or to foster the familiar practice rather than embrace a challenge. I’d like to present a challenge that isn’t very difficult, gives great results, tastes wonderful and will generate a renewed interest in apple pie. This season’s offering of apples surely tempts you to bake in order to utilise their flavour, texture and goodness.

The following recipe requires a standard sweetened shortcrust dough, a light almond filling - similar to frangipan and the addition of apple wedges that have been slightly sautéed in butter, vanilla and sugar. If you think that sounds delicious try substituting different fruits for different appeal, fresh figs, pre-poached pears or peach segments. Let your imagination and the availability of seasonal fruits guide you.

Method:

1. Cream the butter and sugar lightly. Add the egg and continue creaming until absorbed.

2. Carefully fold in the flour, mixing only until combined. The dough will be very sticky, wrap in plastic and chill prior to use.