PREP: 1 HOUR COOK: 1 HOUR SERVES: 24

INGREDIENTS

ORANGE BLOSSOM
HONEY SYRUP
100g caster sugar
150ml water
125g honey
1 cinnamon stick
20g orange blossom water

FILLING
500g cream cheese, softened
175g caster sugar
250g sour cream
3 eggs, lightly beaten
75g walnuts, toasted and finely
chopped
75g blanched almonds, toasted and
finely chopped
9 sheets filo pastry
75g butter, melted

METHOD
ORANGE BLOSSOM HONEY SYRUP
1. For the Orange Blossom Honey Syrup: Place all
ingredients except orange blossom water in a small
saucepan and stir over medium heat until sugar has
dissolved
2. Simmer for 15-20 minutes or until syrup has reduced
and thickened. Discard cinnamon stick and stir in
orange blossom water. Cool

FILLING
1. Beat cream cheese with an electric mixer (paddle
attachment) on low speed until just smooth. Add
sugar and beat until combined. Add sour cream, eggs
and mix until just combined. Set aside
2. Mix 90ml of honey syrup with the walnuts and
almonds to combine. Set aside
3. Layer 5 sheets of filo pastry on top of each other,
brushing well between each layer with butter. Ease
pastry into the base and sides of a buttered and lined
20cm x 30cm slab pan; trimming as required
4. Pour in half of the cheesecake batter and spoon over
the half the syrup nuts; repeat again. Swirl with a
butter knife to roughly mix
5. Make 2 piles of 2 sheets each with remaining filo
pastry, brushing well between each layer with melted
butter
6. Cut each pile into 8 lengthwise. Scrunch the filo
pastry and place in a single layer on top of the batter
to cover
7. Bake at 160°C for 40-45 minute or until just set.
Remove from oven and drizzle with remaining syrup.
Serve warm or cold

Recipe by The Dairy Kitchen legendairy.com.au

PREP: 25 MINS COOK: 40 MINS + COOLING SERVES: 12

INGREDIENTS
600g wedge ricotta cheese
½ cup reduced fat vanilla yogurt
3 eggs, lightly beaten
¼ cup caster sugar
2 teaspoons vanilla
600g citrus fruit eg oranges, ruby
grapefruit, mandarins
1 star anise
¾ cup reduced fat vanilla yoghurt,
extra
Mint leaves, to decorate

METHOD
1. In a food processor, combine ricotta, yoghurt, eggs,
sugar and vanilla until very smooth and creamy. Pour
into a baking paper lined 23-24cm spring form pan
2. Bake at 150°C for 30 minutes or until just firm, turn off
oven and allow cake to cool in the oven for 1 hour, stand
at room temperature for ½ hour and then refrigerate
until cold
3. Peel and segment the citrus fruits over a bowl to collect
the juice, then squeeze any remaining juice out of the
leftover membrane etc
4. Place the juice and star anise in a small saucepan and
boil until slightly reduced and thickened. Pour the hot
syrup over the segments and chill until required
5. Remove the cheesecake from the pan and place on a
serving platter, top with fruit, syrup and mint leaves.
Serve slices of the tart with extra yoghurt dolloped on
the side

TIPS & HINTS
To segment citrus fruit, first peel the fruit removing any pith.
Slide a small paring knife between each segment and the
connective membrane, until you hit the middle of the fruit,
turn the knife around on itself, hooking around the bottom
of the segment and slip the knife up the otherside of the
segment to remove.

PREP: 30 MINS COOK: 1 HOUR SERVES: 8-10

“This delicious frozen lemon meringue is my all time go to gluten free recipe,
which I like to change sometimes by experimenting with different toppings and
flavours. Once made, it is stored in the freezer and then taken out approximately
20 minutes before serving.” Vivienne Polak

INGREDIENTS
MERINGUE DISCS
4 egg whites
¼ teaspoon cream of tartar
2 teaspoons cornflour (cornstarch)
225g (8 oz) caster (superfine) sugar

LEMON CUSTARD
4 egg yolks
125g (4 ½ oz) caster (superfine) sugar
125ml (½cup) lemon juice
Finely grated zest of 2 lemons
300ml (1 ⅓ cups) thickened (whipping) cream

LEMON SYRUP (OPTIONAL)
Finely grated zest of ½ lemon
60ml (¼ cup) lemon juice, strained
2 tablespoons sugar

METHOD
MERINGUE DISCS
1. Start this recipe the day before serving.
Preheat the oven to 150°C (300°F/Gas 2)
2. Line two baking trays with baking paper
which have been marked with three
20cm (8 inch) diameter circles or 28 x
12cm (11 x 4 inch) rectangles
3. To make the meringue discs, sprinkle the
egg whites with the cream of tartar and
whisk until stiff. Mix the cornflour with
the sugar, then add to the egg whites, 1
tablespoon at a time, whisking well after
each addition
4. Whisk for a few more minutes until thick
and glossy. Using a spatula, spread the
meringue inside the marked outlines,
smoothing out to the edges
5. Place in the oven, reduce the
temperature to 140°C (275°F/Gas 1) and
bake for 1 hour, or until the meringue
discs are crisp to touch and will lift off
the paper easily. Place on a wire rack to
cool completely

LEMON CUSTARD
1. Start making the lemon custard as soon
as the meringues go in the oven, as it
must be quite cold before the cream is
folded in
2. Put the egg yolks and sugar in a heavy-
based saucepan over a low heat, mix
until smooth and well combined, then
add the lemon juice and zest
3. Continue to stir constantly until the
mixture thickens and coats the back of a
spoon, about 10-15 minutes

4. Remove from the heat and stir for
another minute. Pour into a bowl and
refrigerate until completely cold, or
place over a bowl of ice to cool faster
5. In a separate bowl, whip the cream until
firm, then gently fold it into the cooled
lemon custard one spoon at a time, until
combined. Refrigerate until needed
6. Set aside the best meringue disc to
be the top. To assemble, place one
meringue disc on a piece of baking paper
and top it with half of the lemon custard.
7. Do not spread the custard all the way to
the edge; when you place the next disc
on top, it will spread
8. Repeat with another layer of meringue
and the remaining filling, then top with
the final meringue layer. Wrap gently
in foil then freeze for several hours or
overnight. This can be done several
days ahead

LEMON SYRUP (OPTIONAL)
1. To make the lemon syrup, combine
all the syrup ingredients in a small
saucepan, stirring over low heat until
the sugar dissolves
2. Simmer, without stirring, for about 5
minutes, or until slightly thickened and
tacky. Allow to cool to room temperature
3. Remove the lemon meringue from the
freezer 30 minutes before serving.
Drizzle the lemon syrup over the top