Category: Medium

Ingredients

For the cheesecake:

• 2 Kiri Cooking Blocks or 22 Kiri Square Portions
• Cooking spray
• ¼ 1 cup brown sugar
• 4 large eggs
• 1/3 cup sour cream
• 3 flour
• 1 tsp. vanilla extract
• ¼ tsp. kosher salt

For the crust:

• 400 g digestive biscuits, finely crushed
• 8 tbsp. melted butter
• ½ cup brown sugar
• A pinch of kosher salt

For the pecan topping:

• 4 tbsp. butter
• ½ cup brown sugar
• ½ tsp. ground cinnamon
• ¼ cup heavy cream
• ¾ 1 cup whole pecans
• A pinch of kosher salt

Directions:

1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se

Ingredients:

• 5 Kiri Cooking Blocks or 56 Kiri Square Portions
• 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

Method:

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.

Ingredients:

• 1 cup water
• 8 tbsp. butter
• 2 tbsp. sugar
• Pinch of salt
• 1 ½ cups flour
• 4 large eggs

Cream cheese filling

• 12 Kiri square portions
• ½ cup powdered sugar
• ¾ cup heavy cream
• Ready caramel syrup

Instructions:

1. To make the dough: place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.
2. Remove the pan from the heat, add flour and stir until combined.
3. Return the pan to the heat and stir in a circular motion until the dough forms a ball at the center of the pan.
4. Transfer the dough to a stand mixer bowl and let it rest for 5 minutes.
5. Add the eggs in one egg at a time and mix on medium until combined. The Dough should be smooth, if not, then mix until the dough is free of lumps.
6. Place the dough in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch balls onto the parchment lined pan.
7. Bake at 200 degrees in a preheated oven for about 20 minutes or until golden brown. Remove from the oven and cut the top of each one to release the steam.
8. To make the filling: place Kiri cheese and sugar in a bowl and mix until blended.
9. Add the whipping cream and whisk well to have a thick and nice filling
10. Transfer the filling into a pastry bag fitted with a nice tip as desired.
11. Pipe the filling inside each profiterole leaving a space in the middle with high edges.
12. Fill each space with a teaspoon of caramel syrup and cover it back with the cut tops.
13. Dust with powdered sugar and serve.

Ingredients:

• 2 1/4 cups granulated sugar
• 1 1/4 cups salted butter, softened
• 7 large egg whites, at room temperature
• 3 1/2 cups cake flour, plus more for pans
• 4 teaspoons baking powder
• 1/2 teaspoon salt 1 cup water
• 2 teaspoons vanilla extract

Buttercream Frosting

• 24 Kiri square portions, softened
• 1 cup salted butter, softened
• 450 grams powdered sugar
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 180 Degrees.
2. Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
3. Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
4. Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
5. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
6. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Cream Cheese Frosting:

1. Beat KIRI cheese and salted butter with an electric mixer on medium speed until smooth.
2. Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high and beat until light and fluffy.
3. Evenly layer frosting between each cake layer
4. Frost the outer layer of the cake, decorate as desired and serve

Ingredients

• 13 Kiri square portions, softened, divided
• 1 cup all-purpose flour
• 3 tbsps. brown sugar
• 1 cup slivered almonds toasted, divided
• ¼ cup butter melted
• 1 tbsp. honey
• 1 can sweetened condensed milk
• ½ cup lime juice
• 1 tbsp. grated lime zest
• Pinch of salt
• 1 egg yolk
• 1 ¾ cups of mini marshmallows
• 4 ½ tsps. butter
• ½ cup whipping cream

Instructions

1. Combine the flour, brown sugar and 1/2 cup of almonds in a food processor. Process until well blended.
2. Add melted butter and honey, and pulse until the mixture is crumbly but holds together if pinched.
3. Press the mixture onto the bottom and up the sides of a greased pie plate.
4. Bake for 8 minutes at 180 degrees. Cool on a rack while preparing the lime filling.
5. In a medium mixing bowl, combine the sweetened condensed milk, 150g of Kiri cheese, lime juice, lime zest, salt and egg yolk. Beat on low speed until combined.
6. Bake for 15-20 minutes or until the center is almost set. Cool on a rack, then refrigerate.
7. In a small deep mixing bowl, combine the marshmallows and butter. Microwave on 50% power for 30 seconds. Stir and repeat until the mixture is completely melted. Add the remaining Kiri cheese and whipping cream and beat until smooth.
8. Cover and refrigerate until chilled.
9. Beat the marshmallow mixture until light and fluffy. Spread over the pie; sprinkle over the remaining toasted almonds.

Ingredients:

Biscuit Base

• 300g Digestives Biscuits
• 150g Unsalted Butter

Cheesecake Filling

• 56 Kiri square portions, softened
• 1 tsp. Vanilla Extract
• 100g Icing Sugar
• 200ml Heavy Cream
• 1 tbsp. Gelatin dissolved in 2 tbsp. Water
• 2 tbsp. salted caramel ready sauce for garnishing
• Crushed caramel for garnishing

Instructions:

Biscuit Base

1. Blitz the biscuits in a food processor and mix with the melted butter.
2. Spread on the bottom of a 20cm deep cheesecake tin and press down firmly. Leave to set in the fridge whilst you make the rest!

Cheesecake Filling

1. Using an electric mixer, whisk together at medium speed the Kiri cheese, vanilla and icing sugar until smooth and lump free.
2. Pour the heavy cream into the mixer and continue whisking for a couple of minutes until it becomes very thick and mousse like.
3. Fold in the gelatin with a wooden spoon to combine.
4. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.

5. Drizzle some salted caramel sauce and garnish with crushed caramel and serv

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 or 56 Kiri Square Portions
• ¾ cup caster sugar
• 1 tsp. vanilla extract
• 1 cup sour cream
• 1/3 tbsp. cornstarch
• 5 large eggs
• Cherry pie filling for serving

Method:

Make the Brownies:

1. Preheat the oven to 180 degrees.
2. Line a 9×13 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.

Ingredients:

• 1 Kiri Cooking Block or 11 Kiri Square Portions
• 4 tablespoons butter
• 7 tablespoons milk
• 6 large eggs, separated
• 1 ½ tablespoons lemon juice
• 2 teaspoons vanilla extract
• ¾ cup granulated sugar, divided
• ¾ cup cake flour
• 2 ½ tablespoons corn starch
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar

Method:

1. Grease and line a 9-inch spring form tin.
2. Melt together the KIRI cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
3. Whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix.
5. Whisk in the dry ingredients until there are no more lumps. Set aside.
6. Using a mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar.
7. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy.
8. Fold 1/3 of meringue mixture into the cream cheese batter to loosen the mixture.
9. Fold in the remaining meringue until blended.
10. Pour the cheesecake batter into the prepared cake pan.
11. Place the cake pan in the larger dish then place both in the oven.
12. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
13. Bake on the bottom rack in a preheated 200oC oven for 18 minutes, then lower to 160oC for 12 mins only. Turn off the oven and open the door slightly for 30 minutes only.
14. Remove from the oven completely to cool at room temperature.
15. Turn out the cheesecake from the pan onto a cake plate and serve!