This year for our New Year Celebrations the children and I make a Raspberry Cheese Cake. As per our usual routine the children help out in the kitchen and they love it when we have guests over.
The kitchen becomes a hive of activity in food preparation and they are now quite proficient in my requests for 1 cracked egg, beaten in a cup with a fork or beat the sugar and cream cheese for 5 minutes etc.
They willing submit to all that I ask of them because not only does it give them something to do, they love presenting the dishes they have made and serving it out to our guests. It gives me a little thrill and they swell with pride, when both children are able to give accurate description of how they made the dessert from scratch.
Raspberry Cheese Cake Slice
250g Block Philadelphia Cream Cheese, cubed & softened
200g Chips Ahoy Choc-Chip biscuits, crushed (we blended Marie biscuits in a food processor)
200g fresh or frozen raspberries
60g butter, melted
1/2 cup caster sugar
1/2 cup cream
finely grated rind of 1/2 lemon
1. Combine biscuit crumbs and butter then press into 20x20cm removable base time. Chill
2. Beat the Philly and sugar with electric beaters until smooth. Add the cream, egg and lemon rind and beat until smooth. Pour into prepared base and top with raspberries.
3. Bake at 160 C for 45 minutes or until set in the middle. Allow to cool, then remove from pan and cut into squares to serve.