Huen still makes and bakes cakes but has a team helping her and has changed her culinary perspective dramatically since getting married and having kids (she has two young sons).
She is now on a mission to make more child-friendly desserts, things that children would instantly fall in love with.
LEMON BERRY RAINBOW CHEESECAKE
For the base
120g crushed digestive cookies or
graham crackers or butter cookies
90g unsalted butter, melted
For the cheesecake
500g block cream cheese, softened
200g whipping cream
160g caster sugar
10g gelatine dissolved in 1/4 cup
hot water
For the rainbow colouring
2 tbsp fresh lemon juice
1 drop liquid yellow food colour
5g strawberry preserve
5g blueberry preserve
1 drop liquid purple food colour
sprinkles, for decoration
fairy floss, for decoration
To make cookie base
Roughly mix crushed cookie crumbs and melted butter together. Press into the base of a greased 15cm (6”) springform pan. Set aside in the chiller to set.
To make cheesecake
Beat cream cheese in electric mixer until smooth. Add in cream, sugar, dissolved gelatine and beat until combined. Divide mixture into 3 equal portions in separate bowls. Mix lemon juice and yellow food colouring in one bowl; strawberry preserve in another bowl and the last bowl with blueberry preserves and purple food colour.
Pour bowl contents onto cookie base starting with purple at the bottom, strawberry in the middle and lemon on top, smoothing the layers out gently to create an even surface. Chill in refrigerator overnight or until set.
Unmould gently from springform and decorate with sprinkles and clouds of fairy floss before serving.
