Jellytip Cheesecake and Broccoli Salad: Recipes for a Kiwi Summer


Christmas may be over, but that doesn’t mean we’re done feasting.

From Boxing Day leftovers to pre-New Years parties, there’s still a lot of demand for favorite dishes and tasty treats.

Here’s what some Kiwis cook this time of year, including this delicious plant-based cheesecake from celebrity chef Chelsea Winter. The recipe graces the cover of his Supergood cookbook.

* Recipe: Handmade spicy lamb pies with quick tomato sauce
* Recipe: Caramelized Onion and Blue Cheese Rolls
* Recipe: Blueberry Cream Cheese Squares

Jelly Spread Cheesecake

“I can’t even tell you how epic this recipe is,” says Winter. “It was one of the first ideas that came to my mind as a dessert for the book, and it took me a lot of iterations and trials to get it right.

“It’s a real feast for the eyes and the taste buds, and I bet it will be an absolute treat on any special occasion that deserves a magnificent centerpiece for the table. It’s a dairy-free dessert that will change your life, but you definitely don’t have to be dairy-free to enjoy it.

Preparation time: 1 hour, plus 6 hours of soaking and 7 hours of freezing.

To make it gluten free, use a GF cookie.

Ingredients – raspberry jelly filling

  • 500g bag of frozen raspberries
  • ½ cup of powdered sugar
  • 2 teaspoons of lemon juice
  • 1 to 2 teaspoons of raspberry essence (depending on the degree of raspberry desired)
  • 4 tablespoons of chia seeds (see corn flour, see tips)

Ingredients – base

  • 150g vegetable cookies (I used Nice cookies)
  • â…“ cup of desiccated coconut
  • 2 tablespoons of cocoa powder
  • 3 tablespoons of coconut oil, melted
  • 3 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract
  • tsp of salt

Ingredients – creamy vanilla filling

  • 3 cups of raw cashews
  • 1 cup of whole coconut cream
  • 1¼ cup icing sugar (or less if you like it less sweet)
  • â…“ cup of lemon juice
  • ½ cup of coconut oil, melted
  • 1 tbsp of vanilla bean paste (or use 2 tbsp of extract)
  • 1 teaspoon of salt
  • Zest of 2 lemons

Ingredients – chocolate filling

  • 100g chopped dairy free chocolate, plus extra for dusting
  • 100 ml of coconut cream
  • 1 to 2 punnets of fresh raspberries (optional)


  • Place cashews for garnish in a large heatproof bowl and cover with just boiled water. Leave to soak for 6 hours (or overnight is even better). Drain and rinse.
  • To make the raspberry jelly filling, put the berries, sugar, lemon juice and essence in a saucepan with a good pinch of salt and simmer over medium-low heat for about 10 minutes, until which it reduces a bit. Remove from the heat and mix with the chia seeds. Let cool completely.
  • Line the bottom and sides of a small (21-23 cm) springform pan with parchment paper. The size of the box will dictate the height of the cheesecake.
  • Place the basic ingredients in a food processor and whisk on high power until you have a nice fine crumb (tilting the food processor sometimes helps to mix better). Pour it into the mold and flatten it into an even layer.
  • To make the creamy vanilla topping, place the drained cashews in a blender (or you can use a good food processor, but a blender is best) with the rest of the ingredients except the lemon zest. Mix on high speed until the mixture is smooth and silky. (In a food processor, depending on its power, this may take a while, or even more than 5 minutes.) Scrape the sides several times to avoid lumps and stir in the lemon zest. Scrape it into the mold above the base and smooth it out.
  • Freeze for 1 to 2 hours until it is a bit firm, then spread the raspberry filling on top. Cover again and return to freezer for 4 to 5 hours, or overnight, to complete setting.
  • To make the chocolate filling, microwave the chocolate and coconut cream in a Pyrex or ceramic bowl for 1 minute. Stir until smooth. Let cool a bit, then pour over frozen cheesecake and smooth into an even layer. Cover and freeze or refrigerate until ready to serve.
  • Completely thaw the cheesecake before serving (in the refrigerator is better). Garnish with fresh raspberries, if desired. I also like to sprinkle a little extra chopped chocolate, for added crunch. Will keep for a few days in the fridge once thawed, or you can freeze the cheesecake (no frills) for up to a month – just make sure it’s tightly sealed so it doesn’t taste like the freezer.


  • I use a really good mixer to whip the creamy topping mixture and it gets silky. See how yours goes – you can use a good food processor if needed, just process it for ages. You can also use a bullet, but you will need to do it in batches.
  • If you don’t have chia seeds, you can mix a porridge made from 3 tablespoons of cornmeal mixed with 3 tablespoons of water in the cooked raspberry mixture to make it candied and thick.
  • If the base seems too crumbly, add 2 dates that have been soaked in lukewarm water for 5 minutes.

Broccoli salad

Laura Manu from Pakuranga loves this cold salad because it is quick and easy, inexpensive to prepare and “a pleasure for everyone”. She adds: “It’s also a good way to introduce children to vegetables!

Laura Manu from Pakuranga loves this cold broccoli salad because it's quick and easy, cheap to make.


Laura Manu from Pakuranga loves this cold broccoli salad because it’s quick and easy, cheap to make.


  • 1 head of raw broccoli
  • ½ red onion
  • â…“ cup sour cream
  • â…“ cup of mayonnaise
  • Handful of dried cranberries
  • â…“ cup of grated cheese
  • 6 slices of bacon


  • Cut the bacon slices into pieces and fry them.
  • While the bacon is cooking, cut the broccoli into bite-size pieces.
  • Combine all the ingredients in a large bowl.
  • Serve and enjoy. Perfect as a summer side salad.

Vetro slice

Hamilton’s Anne and John Griffin say this slice is delicious served with coffee or served on its own for dessert. It keeps well in an airtight container in the refrigerator and can also be frozen. “So good to have something special on hand! “

Hamilton's Anne and John Griffin say this slice is delicious served with coffee or served on its own for dessert.


Hamilton’s Anne and John Griffin say this slice is delicious served with coffee or served on its own for dessert.


  • ½ cup whole raisins
  • ½ cup diced dried apricots
  • ½ cup of dark chocolate buttons
  • ½ cup diced dried strawberries / cranberries.
  • ½ cup whole almonds
  • ½ cup whole pistachios (or set aside and use more almonds)
  • 2 cups long dry coconut
  • 1x 395g can of Highlander condensed milk (not low in fat)


  • Preheat oven to 180 degrees.
  • Combine ingredients in a large bowl. If it is a bit damp, add grated coconut.
  • Line a large rimmed baking sheet with parchment paper and pour the mixture into it, until evenly distributed. The slice should stand about 1 cm high.
  • Bake for 15-20 minutes, or until golden brown.
  • Wait until it is completely cold before slicing it, otherwise it will shatter.
  • Cut into slices / squares when cold and serve with good coffee.

Do you have a favorite dish that always comes out this time of year? As part of our summer coverage, we seek to feature reader recipes. It could be something creative to use on leftovers, or your quick and easy recipes for barbecues with family and friends.

Send the recipe, along with a photo of the finished dish, to [email protected] for a chance to win one of 30 Pacific Harvest Raw Nori snack packs plus their NZ Organic Kelp Salt for the barbecue, valued at $ 20. Visit for more information. Please provide your address and a few sentences explaining why you like the recipe.

Pacific Harvest Raw Nori Snack Packs are great for healthy snacks - just add them to your picnic basket or lunch box.

Pacific Harvest / Provided

Pacific Harvest Raw Nori Snack Packs are great for healthy snacks – just add them to your picnic basket or lunch box.


Comments are closed.