Healthy_Food

Discover the Art of Irresistible Dishes. Explore this indulging cheesecake: Ingredients: Brownies layer • 1 cup unsalted butter (melted) • 2 cups granulated sugar • 1 cup cocoa powder • 1/2 tsp. salt • 3 large eggs, room temperature • 1 cup flour Cheesecake layer • 5 Kiri Cooking Blocks (softened) • ¾ cup caster sugar • 1 tsp. vanilla extract • 1 cup sour cream • 1/3 tbsp. cornstarch • 5 large eggs • Cherry pie filling for serving Instructions: Make the Brownies: 1. Preheat the oven to 180 degrees. 2. Line a 9x13 inch baking pan with aluminum foil and lightly spray it with cooking spray. 3. In a large bowl mix together butter, sugar, cocoa powder and salt. 4. Stir in the vanilla extract and eggs, then gently fold in the flour. 5. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. Then remove from the oven. Make the Cheesecake: 1. While baking the brownies, prepare the cheesecake layer by beating together the KIRI cheese and sugar with an electric mixer until soft. 2. Mix in the sour cream, vanilla & cornstarch. 3. With the mixer on low speed, carefully beat in the eggs until just combined. 4. Spoon the batter over the top of the baked brownie layer, and spread evenly. 5. Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble in the middle of the pan. 6. Turn off the oven, open the door and cool in the oven for 30 minutes. 7. Take the cheesecake out of the oven and cool until it reaches room temperature. 8. Wrap the pan with cling film and chill in the fridge for at least 4 hours or overnight. 9. Cut into slices and top with cherry pie filling before serving.

Discover the Art of Irresistible Dishes. Explore this delicious cheesecake: Ingredients: •5 Kiri Cooking Blocks or 56 Kiri Square Portions , softened •300 g digestive cookies •½ teaspoon cinnamon powder •¼ teaspoon ginger powder •130 g unsalted butter, melted •1 cup caster sugar •2 teaspoons vanilla extract •3 medium eggs •1 egg yolk •175 ml light sour cream, room temperature •½ lemon, juice and zest •Pinch of salt •¾ cup strawberry ready sauce •Fresh strawberries for garnishing Instructions: 1. Preheat the oven to 180 degrees and grease and line the base and sides of a round spring form 10” tin with baking paper. 2. Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well. 3. Tip the crumbs into a bowl, then mix through the melted butter. 4. Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside. 5. Using an electric mixer, beat Kiri cream cheese on low-med speed for about 2 minutes until smooth and creamy. 6. Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated. 7. Add the sour cream, salt, lemon juice and zest and beat well. 8. Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. 9. With a spoon, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. 10. Use a knife to run through the little strawberry patches to give it a swirl effect. 11. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center. 12. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open. 13. Remove it from the oven and let it cool at least a further 45 minutes at room temperature. 14. Cove with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours. 15. Garnish with fresh strawberries and serve.