BBQ Recipes

As seen on Drive Thru Australia

Ingredients:

• 500gm full fat philly cheese
• 2 vanilla pods
• 6 medium whole eggs
• 500gm white chocolate
• 500gm sour cream
• 500gm crème fraiche
• 1 pkt HobNob biscuits
• 100gm soft butter
• 200gm black sour cherries (frozen or tinned)
• 1 glass red wine (shiraz or cabernet sauvignon)
• ½ the peel of an orange (no pith)
• ½ cinnamon stick
• 1 clove
• ¼ cup caster sugar (enough to take the edge off the wine)

Method:

Blend the HobNob biscuits. Grease the bottom and sides of a 10” spring form tin with the soft butter well. Pour the biscuit crumbs into the tin and roll the tin so that the sides and bottom are line with crumbs. Leave whatever does not stick to the sides loose in the bottom.

Melt the white chocolate over a pot of hot water away from the heat. When melted, mix with the crème fraiche.

Beat the cream cheese with the vanilla and then add the eggs one at a time. When completely mixed combine with the white chocolate, crème fraiche and sour cream. Pour into the lined tin and bake in a pre heated oven at 150 degrees celcius until the middle just wobbles, then remove from the oven and allow to cool completely before serving.

Place the all the ingredients (except the cherries) into a pot and bring to a simmer. Place the defrosted cherries into the poaching liquid and add the sugar to neutralize the tannins in the wine (but not take away the zing). Simmer for about 5 minutes, cool and serve with slices of cheesecake.

*Recipe by celebrity chef Ben O’Donoghue as seen on popular cooking series Drive Thru Australia with Ben O’Donoghue. Image copyright Drive Thru Australia.