From The Wooden Board

INGREDIENTS

• 180g butter
• 1 ½ cups of castor sugar
• 1 tsp vanilla essence
• 3 eggs
• ½ cup cocoa powder
• ¾ cup self raising flour

METHOD

Melt butter, add sugar and vanilla and mix well. Beat eggs and pour into butter mix add dry ingredients mix once more and pour into a large lamination pan.  Add white or dark chocolate pieces for a variation. Cook at 180 degrees for 35 mins or when brownie comes away from edge of pan.  Allow to cool slightly before cutting in pieces for serving.

Serve with fresh cream.

INGREDIENTS

• 1 x 250 gram phili cream cheese
• 1 tin condensed milk
• 1/3 fresh lemon juice
• Pastry cases

METHOD

Into large bowl or food processor beat cheese, milk and lemon juice. Spoon into pastry cases and refrigerate for at least 2 hours. Decorate as desired.

INGREDIENTS

• 250g phili cream cheese
• 200 g of choc ripple biscuits
• ½ pkt gingernut biscuits
• 1 tin cherries
• 60g butter
• 1¼ cup castor sugar
• ½ cup cream
• 1 egg

METHOD

Crumble all biscuits into bowl to resemble breadcrumbs, melt butter and pour into biscuits and mix. Press into springform tin. Into a large bowl combine with mixer, phili cheese, cream, ½ cup of  sugar and egg. Pour into tin. Bake in 150 degree oven for ½ hour or when top appears to be slightly set.  Take out and allow to cool slightly. Drain cherries and arrange on top. With reserved cherry juice cook on stove top over med heat with 2/3 cup sugar.  (2/3 sugar to 1 juice).  Boil and reduce until thick and slightly sticky. Cool. Pour cherry juice over arranged cherries on top of cheesecake and bake for a further 45 mins.  Allow to cool in oven for approx 1 hour.

Best enjoyed semi frozen with fresh cream.