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  • Cheesecake with Mango Coulis 

Serves 6 

Prep time: 30 minutes

Cook time: 40 minutes 


Biscuit base:

  • 150g ginger biscuits
  • 30g butter, melted


  • 500g brick-style cream cheese, softened
  • 100g sugar
  • 120g sour cream
  • 2 tsp vanilla extract / paste 
  • Zest of 1 lemon
  • 2 large eggs, lightly beaten
  • Goldcrest Mango Coulis, to serve 

Important: Bring all ingredients to room temperature before making the filling. 


  1. Preheat oven to 180˚C. 
  2. Lightly grease a 6 cup muffin tin and cut little discs of baking paper out for the bases. 
  3. Blitz biscuits into crumbs in a food processor. Add the butter and pulse to combine. 
  4. Divide the mixture into the greased and lined muffin tray and using a small glass firmly compress the biscuit base down. 
  5. Bake for 10 minutes and then allow to cool. 
  6. Reduce oven temperature to 150˚C. 
  7. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until light, smooth and fluffy. Scraping down in between. 
  8. Add the sour cream, vanilla, and lemon zest. Beat to combine. 
  9. Add the eggs and mix. 
  10. Evenly distribute the filling in the muffin pan.
  11. Bake for 25-30 minutes until the tops of the cheesecakes puff up and look set. 
  12. The centre should have a little jiggle to it. 
  13. Remove the cheesecakes from the oven and cool in the pan.
  14. Carefully remove from the pan and refrigerate until fully set. ± 4 hours or overnight. 
  15. To serve: Top cheesecakes with a generous drizzle of Goldcrest Mango Coulis and fresh fruit if desired.

  • French Toast with Mixed Berry Coulis

Serves 2 

Prep time: 5 minutes

Cook time: 5 minutes 


  • 4 slices brioche style loaf
  • (day old bread is best or if fresh oven dry the bread briefly until lightly toasted)
  • 2 XL eggs
  • 125ml full cream milk 
  • 1 tsp vanilla extract 
  • 1 Tbsp sugar
  • Pinch sea salt
  • 2 Tbsp butter 

To serve:

  • Goldcrest Mixed Berry Coulis
  • Fresh berries, optional 


  1. In a shallow bowl whisk together the eggs, milk, vanilla, sugar and salt. 
  2. Soak the slices of brioche in the milk mixture. 
  3. Melt the butter in a non-stick frying pan. 
  4. Add the soaked bread to the frying pan and cook, until golden brown on both sides and slightly puffed up.
  5. If making larger batches, keep French toast warm on a wire rack in the oven. 
  6. Serve French toast with a generous drizzle of Goldcrest Mixed Berry Coulis and fresh berries, if desired. 


  • Granadilla Martini

Serves 1 

Prep time: 5 minutes

Cook time: 0 minutes


  • 50ml vanilla vodka (or normal vodka with a dash of vanilla extract)
  • 15ml fresh lime juice
  • 50ml Goldcrest Granadilla Coulis 
  • 100ml MCC, Prosecco or sparkling wine 
  • ½ fresh granadilla, optional 


  1. Pour vodka, lime juice and Goldcrest Granadilla Coulis into a shaker with ice. 
  2. Shake well, then strain into a coupe glass. 
  3. Top the coupe up with MCC and if desired, float half a granadilla on top.