QUESTION OF THE DAY:
It’s Friday which means it’s Cake Club! So send in photos of your masterpieces.
PART 1: CELEB CHAT – DAVID CASSIDY
David Cassidy rose to stardom in ‘The Partridge Family’. By the age of 21 he was the highest paid solo performer in the world with a fan club that exceeded The Beatles and Elvis combined. Still entertaining, he’s back on tour with 70s superstars Leo Sayer, Hot Chocolate and Smokie.
PART 2: CELEB CHAT: JACKIE WOODBURNE & JORDAN SMITH
Neighbours’ Susan Kennedy is a soap icon and Andrew Robinson is the Ramsay Street hottie. They’re here to give us the inside scoop on the latest goings on in our favourite Australian neighbourhood.
PART 3 – CELEB CHAT: JESSICA LOWNDES
You’ll know her as the preggers, fame-hungry ex-drug addict who stole her dead boyfriend’s songs on hit show 90210, who’s now trying to turn her life around. But what you might not know about Jessica Lowndes is that she’s been playing the piano since she was 5 and writing music since she was 9 and she has a new single out.
PART 4 – EXPERT – JOANNE HULL – PET PSYCHIC
Pet Psychic Joanne Hull claims to be able to read pets’ minds. She will be reading a selection of viewers pet photos as well as Fern’s cats, and we’ll also have a 9-month-old puppy in the studio who chews one particular wall in its home.
WHITE CHOCOLATE AND RASBERRY CHEESECAKE RECIPE
• 300g white chocolate chunk cookies
• 50g melted butter
• 600g cream cheese
• 2 tbsp plain flour
• 175g golden caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 150ml pot soured cream
• 300g fresh or frozen raspberries
• 100g white chocolate , chopped into small pieces
• 1 tbsp icing sugar
• 2-3 tbsp framboise liqueur (optional)
1.Heat the oven to 180C/fan 160C/gas 4. crush the biscuits in a food processor (or put them in a plastic bag and bash with a rolling pin). mix with the butter. Press into a 20cm spring-form tin and bake for 5 minutes. cool.
2.Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and the white chocolate and pour into the tin. Bake for 40 minutes and then check - it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours.
3.Just before serving, put most of the raspberries in a pan with 1 tbsp icing sugar (keep a few aside). Heat until juicy and then squash with a fork. Push through a sieve. Mix with the framboise (if using) and the whole raspberries then serve with the cheesecake.