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Lockdown Learning: Foundation Cooks & Cheesecake recipe

Chef Finn demonstrating to the Foundation students Live as they watch on.

Level 3 - Remote Cooking

During these 2 lockdown weeks, our Foundation student chefs prepared the following dishes from their own homes - 

  • French Omelette
  • Farmers breakfast with hash browns and poached eggs
  • Cheesecake
  • Pavlova roulade with lemon curd

Claudia has prepared this plain french omelette with mushrooms at home.

French mushroom omelette by Naoko.

Farmer's breakfast with hash browns and poached eggs by Levi. 

Hash browns, poached eggs and grilled tomato & broccoli by Naoko.

Home-made cheesecake prepared by Jae.

Classic cheesecake by Dawn.

Pavlova roulade served with lemon curd by Claudia.

Pavlova roulade by Jae.

Butter chicken with rice and roti by Claudia.

Butter chicken with rice by Naoko.

Juicy beef burger with bacon by Jae.

Beef burger by Claudia.


Recipe: Cheesecake

Cheesecake prepared by Claudia at home during the lockdown. 

This Easy Cheesecake Recipe comes out perfect every time! Make a creamy, smooth cheesecake baked with a crunchy biscuit base.


100 g digestive biscuits - crushed
40 g butter
220 g cream cheese
60 ml cream
2 eggs
1 tsp vanilla essence
2 tbsp sugar
Zest of a lemon


  • Set oven at 150°C
  • Mix digestive and butter. Press it into a 17 cm tin.
  • Bake 10 minutes until golden. Allow to cool off
  • Mix all ingredient for the filling and pour on to the base.
  • Bake in the oven until the filling has set – 30-40 minutes.
  • Remove from oven and allow to cool

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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