3 great ways with DOUGHNUTS

CREATIVE TAKES ON THIS ICONIC SWEET TREAT

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Cinnamon Doughnut Cheesecake with Jam Sauce

SERVES 8 PREP & COOK 1 HOUR 30 MINS

■½ packet (250g) sweet biscuits

■6 cinnamon doughnuts

■100g unsalted butter, melted

■Cinnamon sugar and whipped cream, to decorate

FILLING

■ 500g cream cheese, chopped

■ ¹⁄³ cup caster sugar

■ 1 tblsp cornflour

■ 1 tsp vanilla bean paste

■ ½ tsp ground cinnamon

■600ml tub thickened cream

■3 eggs

JAM SAUCE

■ ½ cup raspberry jam

1 Invert the base of a 24cm round springform pan (base measures 23cm). Grease base and side. Line the base with baking paper.

2 Process biscuits in a food processor until they are finely crushed. Add two of the doughnuts (80g). Process to form fine crumbs. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate the pan while preparing the filling.

3 To make the filling, process cream cheese, sugar, cornflour, paste and cinnamon in same, clean food processor until smooth. Add cream. Process until smooth. Add eggs, one at a time, processing until combined. Pour into pan. Place on an oven tray.