APPLE CRISP CHEESECAKE
Ingredients
1/2 cup Tennis Biscuit Crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (90 gr each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 180°C for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 4 servings.
Bron: Grandma's Kitchen
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 cup Tennis Biscuit Crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (90 gr each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 180°C for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 4 servings.
Bron: Grandma's Kitchen
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ALMOND CHEESECAKE-CANDIED LEMON
Serves 8
Almonds are not only good for your heart, they also have such a romantic aura of luxury about them, besides they taste great ! The classic combination of cheese, almonds and lemon is a very good way to end a meal.
1 cup (250 ml) cold water
1 x 250 g Ina Paarman's Lemon Cheesecake Mix
1 cup (250 ml) fresh whipping cream
½ cup (125 ml) flaked almonds
¼ t (1,2 ml) almond essence
CRUST
3 T (45 ml) melted butter
11 tennis biscuits
Measure the water into a medium sized mixing bowl. Sprinkle the Cheesecake Mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth. Gently fold the whipped cream, flaked almonds and almond essence into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.
Pour the cheesecake mixture into the prepared pan (see box instructions). Melt the butter, add the biscuit crumbs and mix together with a fork. Sprinkle over the cheesecake in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge overnight.
TO SERVE & GARNISH:
Loosen the cake gently all round with a thin bladed knife dipped into boiling water and turn upside down on a cake plate. Decorate with candied lemon slices and toasted almonds. Serve lemon syrup drizzled over the cake.
Candied Lemon or Lime Slices
1 cup (250 ml) water
¾ cup (180 ml) white sugar
2 t grated lemon rind
4 medium thin-skinned lemons or 6 limes, thinly sliced
Bring the water, sugar and lemon rind to the boil. Add the sliced lemons or limes, cover and boil for 5 minutes. Pack hot into a clean glass jar and store in the fridge. Will keep for 3 months in the fridge. Almond ¼ cup (62.5 ml) flaked almond lightly toasted in a dry frying pan
Almonds are not only good for your heart, they also have such a romantic aura of luxury about them, besides they taste great ! The classic combination of cheese, almonds and lemon is a very good way to end a meal.
1 cup (250 ml) cold water
1 x 250 g Ina Paarman's Lemon Cheesecake Mix
1 cup (250 ml) fresh whipping cream
½ cup (125 ml) flaked almonds
¼ t (1,2 ml) almond essence
CRUST
3 T (45 ml) melted butter
11 tennis biscuits
Measure the water into a medium sized mixing bowl. Sprinkle the Cheesecake Mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth. Gently fold the whipped cream, flaked almonds and almond essence into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.
Pour the cheesecake mixture into the prepared pan (see box instructions). Melt the butter, add the biscuit crumbs and mix together with a fork. Sprinkle over the cheesecake in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge overnight.
TO SERVE & GARNISH:
Loosen the cake gently all round with a thin bladed knife dipped into boiling water and turn upside down on a cake plate. Decorate with candied lemon slices and toasted almonds. Serve lemon syrup drizzled over the cake.
Candied Lemon or Lime Slices
1 cup (250 ml) water
¾ cup (180 ml) white sugar
2 t grated lemon rind
4 medium thin-skinned lemons or 6 limes, thinly sliced
Bring the water, sugar and lemon rind to the boil. Add the sliced lemons or limes, cover and boil for 5 minutes. Pack hot into a clean glass jar and store in the fridge. Will keep for 3 months in the fridge. Almond ¼ cup (62.5 ml) flaked almond lightly toasted in a dry frying pan
AMARULA CHEESECAKE
Cheesecake is a dessert that people don’t really mess with: lemon, blueberry or chocolate seem to be the only flavour options. This is a South African alternative, made with Amarula, which adds a deliciously creamy note to this old favourite.
Ingredients
Base:
250 g melted butter
1 packet tennis biscuits
Filling:
625 g cream cheese
225 g castor sugar
22 g corn flour
2 eggs
6 egg yolks
1 tsp vanilla extract
200 ml Amarula
Topping:
70 ml cream
50 ml Amarula
240 g white chocolate
Fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream for garnishing
Preheat the oven to 200˚C.
Base:
Using a food processor, crumble the tennis biscuits and while doing so, pour in the melted butter. Combine well. Then, using your hands, press the biscuit crust into the base of a spring form cake tin. Place in the fridge to set hard.
Filling:
Beat the cream cheese until light and fluffy, and while beating continuously, add the sugar and then the flour. Mix in the vanilla extract, the eggs and the Amarula. Pour the mixture into the prepared cake tin and bake in the preheated oven for five minutes, then reduce the temperature to 100˚C and bake for one hour. Allow to cool in the oven before taking it out.
Topping:
Bring the Amarula and cream to the boil, lower the heat and add the white chocolate. Mix together until smooth and then pour it over the cake. Garnish with fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream.
Serves 12
BRON:Amarula.
Ingredients
Base:
250 g melted butter
1 packet tennis biscuits
Filling:
625 g cream cheese
225 g castor sugar
22 g corn flour
2 eggs
6 egg yolks
1 tsp vanilla extract
200 ml Amarula
Topping:
70 ml cream
50 ml Amarula
240 g white chocolate
Fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream for garnishing
Preheat the oven to 200˚C.
Base:
Using a food processor, crumble the tennis biscuits and while doing so, pour in the melted butter. Combine well. Then, using your hands, press the biscuit crust into the base of a spring form cake tin. Place in the fridge to set hard.
Filling:
Beat the cream cheese until light and fluffy, and while beating continuously, add the sugar and then the flour. Mix in the vanilla extract, the eggs and the Amarula. Pour the mixture into the prepared cake tin and bake in the preheated oven for five minutes, then reduce the temperature to 100˚C and bake for one hour. Allow to cool in the oven before taking it out.
Topping:
Bring the Amarula and cream to the boil, lower the heat and add the white chocolate. Mix together until smooth and then pour it over the cake. Garnish with fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream.
Serves 12
BRON:Amarula.
AMARULA-WHITE CHOCOLATE CHEESECAKE
Ingredients:
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries
Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries
Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.
BANANA PUDDING CHEESECAKE
BANANA PUDDING CHEESECAKE
A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike!
INGREDIENTS:
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
For Serving: Whip Cream and Additional Sliced Banana
DIRECTIONS:
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of milk mixture into the egg yolks.
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the constancy of pudding.
Remove from heat and stir in vanilla extract.
Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream and additional sliced banana.
Bron: serenabakessimplyfromscratch
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK.
BANANA PUDDING CHEESECAKE
A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike!
INGREDIENTS:
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
For Serving: Whip Cream and Additional Sliced Banana
DIRECTIONS:
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of milk mixture into the egg yolks.
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the constancy of pudding.
Remove from heat and stir in vanilla extract.
Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream and additional sliced banana.
Bron: serenabakessimplyfromscratch
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK.
33 CALORIE CHEESECAKE
33 CALORIE CHEESECAKE
INGREDIENTS
3/4 Cup nonfat cottage cheese
2/3 cup nonfat plain yogurt
1 Tbsp flour
2 Tbsp sugar
1/4 tsp salt
4 egg whites
Juice from 1/2 a lemon
1/2 cup assorted fresh berries
DIRECTIONS:
Place all ingredients except for eggs in the blender or food processor and whip until the batter is smooth.
Now add the eggs and give it a few pulses.
Finally, add the ...fruits and gently mix them in with a spoon. Do NOT blend!
Spray the bottom of your pan with some cooking spray or lightly cover with oil.
Pour the batter in.
Place the pan into your oven which should be set at 350°F (180°C).
The suggested time for cooking is around 30 minutes but check frequently to make sure the cheesecake does not brown or dry out.
When done, serve either super hot straight out of the oven or chilled in the fridge.
Bron: Recipe & Photo by: Dee Simleit Reece / Treat time
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL APPLE TOFFEE CHEESECAKE SQUARES
Crust:
2 packages cinnamon graham crackers (about 3 cups crushed)
1/2 cup toffee bits
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
Filling:
2 1/2 cups chopped up apples (I used about 4 small apples)
A squirt of lemon juice
1/4 cup brown sugar
1/4 cup corn starch
1/2 teaspoon cinnamon
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups brown sugar
1 tablespoon vanilla
4 eggs, lightly beaten
Preheat oven to 300ºF. Crush up the graham crackers until fine. Add the toffee bits, sugar, salt, and butter and mix until combined. Press firmly into the bottom of a 9x13 inch pan.
Mix together the chopped up apples, lemon juice, corn starch, 1/4 cup brown sugar, and cinnamon. Spread evenly over the crust.
Beat the cream cheese, remaining brown sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and eggs and beat just until combined. Pour over the apples.
Bake for 1 hour and then turn off the oven, but keep the cheesecake in for about 1/2 hour more. Refrigerate for at least a few hours. Top with caramel sauce (recipe below).
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon vanilla
In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.
2 packages cinnamon graham crackers (about 3 cups crushed)
1/2 cup toffee bits
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
Filling:
2 1/2 cups chopped up apples (I used about 4 small apples)
A squirt of lemon juice
1/4 cup brown sugar
1/4 cup corn starch
1/2 teaspoon cinnamon
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups brown sugar
1 tablespoon vanilla
4 eggs, lightly beaten
Preheat oven to 300ºF. Crush up the graham crackers until fine. Add the toffee bits, sugar, salt, and butter and mix until combined. Press firmly into the bottom of a 9x13 inch pan.
Mix together the chopped up apples, lemon juice, corn starch, 1/4 cup brown sugar, and cinnamon. Spread evenly over the crust.
Beat the cream cheese, remaining brown sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and eggs and beat just until combined. Pour over the apples.
Bake for 1 hour and then turn off the oven, but keep the cheesecake in for about 1/2 hour more. Refrigerate for at least a few hours. Top with caramel sauce (recipe below).
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon vanilla
In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.
CARAMEL APPLE MILKY WAY CHEESECAKE BARS
Ingredients
For the Cookie Layer
1/2 cup butter
1/2 cup shortening
2 Tbsp. sour cream
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 cup flour
1/2 cup graham cracker crumbs
2 cup chopped Milky Way candy bars
For the Cheesecake Layer
1 pkg. cream cheese (8 oz.)
1/2 cup sugar
1 egg
1/4 cup caramel ice cream topping
2 Tbsp. flour
For the Topping
4 oz. caramel candies (about 14 squares)
4 Tbsp. heavy cream
1/4 cup chocolate chips
1/2 tsp. shortening
Instructions
For the Cookie Layer
Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350°for 40-45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.
For the Cheesecake Layer
Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour. Pour on cookie dough in pan.
For the Topping
Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.
Yield: 15 bars
For the Cookie Layer
1/2 cup butter
1/2 cup shortening
2 Tbsp. sour cream
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 cup flour
1/2 cup graham cracker crumbs
2 cup chopped Milky Way candy bars
For the Cheesecake Layer
1 pkg. cream cheese (8 oz.)
1/2 cup sugar
1 egg
1/4 cup caramel ice cream topping
2 Tbsp. flour
For the Topping
4 oz. caramel candies (about 14 squares)
4 Tbsp. heavy cream
1/4 cup chocolate chips
1/2 tsp. shortening
Instructions
For the Cookie Layer
Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350°for 40-45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.
For the Cheesecake Layer
Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour. Pour on cookie dough in pan.
For the Topping
Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.
Yield: 15 bars
APRICOT- SOUR CREAM CHEESECAKE
Ingredients
250g digestive biscuits
100g chocolate digestive biscuits
135g butter, melted
1 410g can of Rhodes Apricot Halves in Syrup, cut to slices
Filling
250g cottage cheese
250g cream cheese (Philadelphia)
2 teaspoons (10ml) finely grated lemon rind
165g castor sugar
3 eggs
1 cup (250ml) sour cream
2 tablespoons (30ml) lemon juice
Method
1. Preheat the oven to 160 degrees C.
2. Process the biscuits until fine.
3. Add the butter and process till combined.
4. Press the mixture over a base and sides of a 22cm spring form tin.
5. Place in the fridge on top of an oven tray and allow setting for 30 minutes.
6. Make the filling by sieving the cottage cheese into bowl, and then add the cream cheese, rind and sugar.
7. Beat with electric mixer until smooth.
8. Add eggs one at a time, then sour cream and juice.
9. Pour filling into tin, bake for about 1 1/4 hours. Cool in oven with the door ajar.
10. Refrigerate for 3 hours or overnight.
11. Serve topped with apricots and dusted with icing sugar.
Useful Tips
From the Rhodes kitchen:
• Instead of the apricot halves, top the cheesecake with a layer of Rhodes Youngberry Fruit Jam
BRON:RHODES KITCHEN
250g digestive biscuits
100g chocolate digestive biscuits
135g butter, melted
1 410g can of Rhodes Apricot Halves in Syrup, cut to slices
Filling
250g cottage cheese
250g cream cheese (Philadelphia)
2 teaspoons (10ml) finely grated lemon rind
165g castor sugar
3 eggs
1 cup (250ml) sour cream
2 tablespoons (30ml) lemon juice
Method
1. Preheat the oven to 160 degrees C.
2. Process the biscuits until fine.
3. Add the butter and process till combined.
4. Press the mixture over a base and sides of a 22cm spring form tin.
5. Place in the fridge on top of an oven tray and allow setting for 30 minutes.
6. Make the filling by sieving the cottage cheese into bowl, and then add the cream cheese, rind and sugar.
7. Beat with electric mixer until smooth.
8. Add eggs one at a time, then sour cream and juice.
9. Pour filling into tin, bake for about 1 1/4 hours. Cool in oven with the door ajar.
10. Refrigerate for 3 hours or overnight.
11. Serve topped with apricots and dusted with icing sugar.
Useful Tips
From the Rhodes kitchen:
• Instead of the apricot halves, top the cheesecake with a layer of Rhodes Youngberry Fruit Jam
BRON:RHODES KITCHEN
ALAN COTON'S BAKED NEW YORK STYLE CHEESECAKE
Base:
85 g butter, melted
5 ml castor sugar
30 ml MOIR’S Desiccated Coconut
60 g MOIR’S Glacé Cherries, fi nely chopped
140 g MOIR’S Tea Lovers Biscuits, crushed
Filling:
4 x 250 g tubs cream cheese
3 extra large eggs, beaten
1 extra large egg yolk
250 g castor sugar
45 ml Maizena
7.5ml MOIR’S Vanilla Essence
5 ml MOIR’S Lemon Essence
Grated zest of 1 lemon
250 ml sour cream
Topping:
125 ml thick cream
15 ml castor sugar
15 ml lemon juice
Mix the melted butter with the sugar, coconut, cherries and crushed biscuits. Line the base of a 23 cm spring form cake tin with non-stick baking paper and brush the side of the tin with melted butter. Press the biscuit crumb mixture onto the cake tin base, but do not press it down too firmly. Set aside. Use an electric beater and beat the cream cheese, beaten eggs and egg yolk together. Add the sugar gradually. Sift in the Maizena and mix in. Add the essences, lemon zest and sour cream.
Mix well and spoon into the prepared tin. Tap the tin gently on the work surface to help remove any air bubbles. Place the tin on a baking tray for easy transportation in and out of the oven. Bake in a preheated oven at 250°C for 10 minutes, then lower the heat to 100°C and continue cooking for a further 30 minutes.
The cheesecake should be slightly golden and set. Turn off the oven and leave the cheesecake to cool down slowly in the oven for a further 30 – 40 minutes with the oven door closed. This prevents any cracking on the surface. After 40 minutes remove from the oven and leave to cool completely.
For the topping, mix the cream with the sugar and the lemon juice and pour over the cooled cake. Chill overnight. To serve, run a round bladed knife around the cake tin edges and unlock the sides of the cake tin. Slide the cheesecake onto a serving plate and cut into portions. Serve with fresh strawberries, raspberries and blueberries
BRON: Moirs.
85 g butter, melted
5 ml castor sugar
30 ml MOIR’S Desiccated Coconut
60 g MOIR’S Glacé Cherries, fi nely chopped
140 g MOIR’S Tea Lovers Biscuits, crushed
Filling:
4 x 250 g tubs cream cheese
3 extra large eggs, beaten
1 extra large egg yolk
250 g castor sugar
45 ml Maizena
7.5ml MOIR’S Vanilla Essence
5 ml MOIR’S Lemon Essence
Grated zest of 1 lemon
250 ml sour cream
Topping:
125 ml thick cream
15 ml castor sugar
15 ml lemon juice
Mix the melted butter with the sugar, coconut, cherries and crushed biscuits. Line the base of a 23 cm spring form cake tin with non-stick baking paper and brush the side of the tin with melted butter. Press the biscuit crumb mixture onto the cake tin base, but do not press it down too firmly. Set aside. Use an electric beater and beat the cream cheese, beaten eggs and egg yolk together. Add the sugar gradually. Sift in the Maizena and mix in. Add the essences, lemon zest and sour cream.
Mix well and spoon into the prepared tin. Tap the tin gently on the work surface to help remove any air bubbles. Place the tin on a baking tray for easy transportation in and out of the oven. Bake in a preheated oven at 250°C for 10 minutes, then lower the heat to 100°C and continue cooking for a further 30 minutes.
The cheesecake should be slightly golden and set. Turn off the oven and leave the cheesecake to cool down slowly in the oven for a further 30 – 40 minutes with the oven door closed. This prevents any cracking on the surface. After 40 minutes remove from the oven and leave to cool completely.
For the topping, mix the cream with the sugar and the lemon juice and pour over the cooled cake. Chill overnight. To serve, run a round bladed knife around the cake tin edges and unlock the sides of the cake tin. Slide the cheesecake onto a serving plate and cut into portions. Serve with fresh strawberries, raspberries and blueberries
BRON: Moirs.
SOMETHING ABOUT CHEESECAKE
Crust
35 grams butter
1 Cup Digestives/Graham Crackers finely crushed
Filling
1 ½ pounds cream cheese (3 packets of Philadelphia Cream Cheese, 200g)
1 Cup of Sugar
1 teaspoon vanilla essence
4 eggs
Topping
1 pint Sour Cream
2 tablespoons sugar
½ teaspoon vanilla essence
Method
Melt butter and blend with crumbs using a fork. Press firmly over bottom and sides of a heavy square dish or you can use an 8" round springform cake tin with a baking parchment circle on the base to make the cake easy to cut/remove from tin. Combine cheese, sugar and vanilla slowly in a mixer and add one egg at a time, beating well after each addition. Turn into the crumb lined cake pan and bake at 180c for 35 minutes or until it is firm in the centre.
Let the cake cook in the oven after turning it off and the door should be left open. Remove cake when cooled and add the sour cream mixture with sugar and vanilla. Return to the oven preheated at 220c and bake for 5 minutes no longer.
The sour cream topping congeals when the cake cools.
35 grams butter
1 Cup Digestives/Graham Crackers finely crushed
Filling
1 ½ pounds cream cheese (3 packets of Philadelphia Cream Cheese, 200g)
1 Cup of Sugar
1 teaspoon vanilla essence
4 eggs
Topping
1 pint Sour Cream
2 tablespoons sugar
½ teaspoon vanilla essence
Method
Melt butter and blend with crumbs using a fork. Press firmly over bottom and sides of a heavy square dish or you can use an 8" round springform cake tin with a baking parchment circle on the base to make the cake easy to cut/remove from tin. Combine cheese, sugar and vanilla slowly in a mixer and add one egg at a time, beating well after each addition. Turn into the crumb lined cake pan and bake at 180c for 35 minutes or until it is firm in the centre.
Let the cake cook in the oven after turning it off and the door should be left open. Remove cake when cooled and add the sour cream mixture with sugar and vanilla. Return to the oven preheated at 220c and bake for 5 minutes no longer.
The sour cream topping congeals when the cake cools.
BERRY NO BAKE CHEESECAKE PIE
3/4 cup milk
24 regular marshmallows
1 package (250GR) cream cheese, softened
2 tablespoons orange-flavored liqueur
1 chocolate flavor crumb crust
2 kiwifruit, peeled, quartered and sliced
1 1/2 cups fresh raspberries
2 tablespoons powdered sugar
In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
24 regular marshmallows
1 package (250GR) cream cheese, softened
2 tablespoons orange-flavored liqueur
1 chocolate flavor crumb crust
2 kiwifruit, peeled, quartered and sliced
1 1/2 cups fresh raspberries
2 tablespoons powdered sugar
In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA BLUEBERRY CHEESECAKE
300g blueberries
100g golden caster sugar
200g digestive biscuits
100g butter, melted
2 tsp vanilla extract
600g soft cheese
100g icing sugar
300ml pot double cream
METHOD:
To make the blueberries, put the sugar and 3 tbsp water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries, cook for a minute or two. You want them to soften but not burst. Tip the blueberries into a sieve over a bowl and cool.
Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.
Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it’s better to use a wooden spoon for this as electric beaters will overwhip the cream). Stir through half the blueberries then spoon onto the base. Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining blueberries back into the syrup and chill.
Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the blueberries and syrup before serving.
Bron: BY OLIVE
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
100g golden caster sugar
200g digestive biscuits
100g butter, melted
2 tsp vanilla extract
600g soft cheese
100g icing sugar
300ml pot double cream
METHOD:
To make the blueberries, put the sugar and 3 tbsp water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries, cook for a minute or two. You want them to soften but not burst. Tip the blueberries into a sieve over a bowl and cool.
Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.
Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it’s better to use a wooden spoon for this as electric beaters will overwhip the cream). Stir through half the blueberries then spoon onto the base. Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining blueberries back into the syrup and chill.
Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the blueberries and syrup before serving.
Bron: BY OLIVE
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL CHOCOLATE SEDUCTION
These mini cakes, with their crisp cookie crust, creamy filling, and caramel-nut topping, will be the centerpiece of your dessert buffet.
Crust
2/3 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
Filling
8 ounces cream cheese(226 grams ), at room temperature
1/3 cup sweetened condensed milk
heaping 3/4 cup chopped semisweet or bittersweet chocolate, or chocolate chips, melted
1 teaspoon vanilla extract
1 large egg
Chocolate Glaze
1/2 cup heavy cream
2 tablespoons corn syrup, light or dark
pinch of salt
heaping cup chopped semisweet or bittersweet chocolate, or chocolate chips
Topping
3 ounces caramel, from a block, or 8 to 10 unwrapped candies(85g)
2 tablespoons heavy cream
1/2 cup toasted walnuts
Find a pan that makes 12 individual (1 1/2" to 2") round or heart-shaped cakes; a pan that makes small muffins (not mini muffins) would work. There's no need to grease the pan. Preheat the oven to 350°F.
To make the crust: Mix all of the crust ingredients, and place a tablespoon of crumbs in each cup of the pan, pressing into the bottom and about 1/4" up the sides. Bake for 10 minutes, remove from the oven, and cool slightly. Reduce the oven temperature to 275°F.
To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill each cup about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges-a small spot in the middle should still look soft. Remove from the oven and cool slowly to room temperature.
To make the glaze: Place the glaze ingredients in a small saucepan over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Heat, stirring often, until the chocolate has melted and the mixture is smooth. Cool, stirring occasionally, for 10 to 15 minutes, so that the glaze thickens slightly but is still pourable. Pour about 1 tablespoon of chocolate glaze onto each cheesecake. Tilt pan to cover completely. Chill cheesecakes before removing from pan.
To make the topping: Place caramel and cream in a small saucepan and warm over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Stir frequently, until melted and smooth. You can adjust the consistency by adding more cream to thin the sauce, or by chilling slightly to thicken.
Just before serving, drizzle cheesecakes with melted caramel and sprinkle with toasted nuts.
Yield: 12 mini cheesecakes
Bron: KA Flour
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Crust
2/3 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
Filling
8 ounces cream cheese(226 grams ), at room temperature
1/3 cup sweetened condensed milk
heaping 3/4 cup chopped semisweet or bittersweet chocolate, or chocolate chips, melted
1 teaspoon vanilla extract
1 large egg
Chocolate Glaze
1/2 cup heavy cream
2 tablespoons corn syrup, light or dark
pinch of salt
heaping cup chopped semisweet or bittersweet chocolate, or chocolate chips
Topping
3 ounces caramel, from a block, or 8 to 10 unwrapped candies(85g)
2 tablespoons heavy cream
1/2 cup toasted walnuts
Find a pan that makes 12 individual (1 1/2" to 2") round or heart-shaped cakes; a pan that makes small muffins (not mini muffins) would work. There's no need to grease the pan. Preheat the oven to 350°F.
To make the crust: Mix all of the crust ingredients, and place a tablespoon of crumbs in each cup of the pan, pressing into the bottom and about 1/4" up the sides. Bake for 10 minutes, remove from the oven, and cool slightly. Reduce the oven temperature to 275°F.
To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill each cup about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges-a small spot in the middle should still look soft. Remove from the oven and cool slowly to room temperature.
To make the glaze: Place the glaze ingredients in a small saucepan over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Heat, stirring often, until the chocolate has melted and the mixture is smooth. Cool, stirring occasionally, for 10 to 15 minutes, so that the glaze thickens slightly but is still pourable. Pour about 1 tablespoon of chocolate glaze onto each cheesecake. Tilt pan to cover completely. Chill cheesecakes before removing from pan.
To make the topping: Place caramel and cream in a small saucepan and warm over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Stir frequently, until melted and smooth. You can adjust the consistency by adding more cream to thin the sauce, or by chilling slightly to thicken.
Just before serving, drizzle cheesecakes with melted caramel and sprinkle with toasted nuts.
Yield: 12 mini cheesecakes
Bron: KA Flour
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
FROZEN BANANA SPLIT PIE
Ingredients
3 tablespoons chocolate hard-shell ice cream topping
1 Tennis biscuit crust (9 inches)
2 medium bananas, sliced
1/2 teaspoon lemon juice
1/2 cup pineapple ice cream topping
1 quart strawberry ice cream, softened
2 cups whipped topping
1/2 cup chopped walnuts, toasted
Chocolate syrup
8 maraschino cherries with stems
Directions
Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm.
Meanwhile, place bananas in a small bowl; toss with lemon juice.
Arrange bananas over chocolate topping.
Layer with pineapple topping, ice cream, whipped topping and walnuts.
Cover and freeze until firm.
Remove from the freezer 15 minutes before cutting.
Garnish with chocolate syrup and cherries. Yield: 8 servings.
Bron: Onbekend
Plasing: Tiana Botes
3 tablespoons chocolate hard-shell ice cream topping
1 Tennis biscuit crust (9 inches)
2 medium bananas, sliced
1/2 teaspoon lemon juice
1/2 cup pineapple ice cream topping
1 quart strawberry ice cream, softened
2 cups whipped topping
1/2 cup chopped walnuts, toasted
Chocolate syrup
8 maraschino cherries with stems
Directions
Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm.
Meanwhile, place bananas in a small bowl; toss with lemon juice.
Arrange bananas over chocolate topping.
Layer with pineapple topping, ice cream, whipped topping and walnuts.
Cover and freeze until firm.
Remove from the freezer 15 minutes before cutting.
Garnish with chocolate syrup and cherries. Yield: 8 servings.
Bron: Onbekend
Plasing: Tiana Botes
NO BAKE BLUEBERRY CHEESECAKE
Ingredients: Crust
9 whole Tennis Biscuits
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
375gr Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 baskets blueberries
2/3 cup blueberry jam
Preparation: Crust
Preheat oven to 180°C.
Blend first 4 ingredients in processor until graham crackers are finely ground.
Add butter and vanilla; process until moist crumbs form.
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
Bake crust until deep golden brown, about 12 minutes. Cool.
Filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes.
Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth.
Add berries; puree until smooth (some blueberry bits will remain).
With machine running, add warm gelatin mixture through feed tube and blend well.
Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
Topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake.
Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
Mound coated berries in center of cream, leaving 1-inch plain border.
Chill cake at least 1 hour and up to 1 day.
Bron: Bon Apetit
9 whole Tennis Biscuits
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
375gr Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 baskets blueberries
2/3 cup blueberry jam
Preparation: Crust
Preheat oven to 180°C.
Blend first 4 ingredients in processor until graham crackers are finely ground.
Add butter and vanilla; process until moist crumbs form.
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
Bake crust until deep golden brown, about 12 minutes. Cool.
Filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes.
Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth.
Add berries; puree until smooth (some blueberry bits will remain).
With machine running, add warm gelatin mixture through feed tube and blend well.
Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
Topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake.
Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
Mound coated berries in center of cream, leaving 1-inch plain border.
Chill cake at least 1 hour and up to 1 day.
Bron: Bon Apetit
EASY BLUEBERRY CHEESECAKE
1 Tennis Biscuit pie crust
1 - 250gr package cream cheese, softened
1 - can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 - 595gr. can blueberry pie filling
With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling.
This really is SO easy and SO good! You can substitute any other type of pie filling you might enjoy...cherry, or apple but I love the blueberry the best.
Bron: Grandma's Kitchen
1 - 250gr package cream cheese, softened
1 - can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 - 595gr. can blueberry pie filling
With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling.
This really is SO easy and SO good! You can substitute any other type of pie filling you might enjoy...cherry, or apple but I love the blueberry the best.
Bron: Grandma's Kitchen
FROZEN LEMON BLUEBERRY CHEESECAKE
This is the perfect dairy dessert to top off any good meal
Ingredients
For the crust
1/4 cup sifted white flower
1/4 cup crushed pecans
1/4 cup crushed almonds
3/4 cup crushed vanilla wafer
2 tablespoons melted butter
For the Filling :
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
1 teaspoons lemon juice
1 Tbsp. lemon zest
For the topping
1 pound frozen unsweetened blueberries
1/4 cup blueberry syrup or sour cherry syrup
Directions:
To make the topping:
Soak blueberries in small bowl 6 hours.
Thoroughly drain blueberries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.
Pour of 6 tablespoons of syrup into a heavy 8-inch skillet (reserve remaining liquid for filling). Halve half the blueberries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes, and then let it Chill.
To make the crust:
Mix flower, nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan.
to make the filling :
Beat the cream cheese until light and fluffy.
Throughout the beating process keep the mixer on a low setting .
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
BRON:Party Magzine -Ejovo
Ingredients
For the crust
1/4 cup sifted white flower
1/4 cup crushed pecans
1/4 cup crushed almonds
3/4 cup crushed vanilla wafer
2 tablespoons melted butter
For the Filling :
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
1 teaspoons lemon juice
1 Tbsp. lemon zest
For the topping
1 pound frozen unsweetened blueberries
1/4 cup blueberry syrup or sour cherry syrup
Directions:
To make the topping:
Soak blueberries in small bowl 6 hours.
Thoroughly drain blueberries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.
Pour of 6 tablespoons of syrup into a heavy 8-inch skillet (reserve remaining liquid for filling). Halve half the blueberries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes, and then let it Chill.
To make the crust:
Mix flower, nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan.
to make the filling :
Beat the cream cheese until light and fluffy.
Throughout the beating process keep the mixer on a low setting .
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
BRON:Party Magzine -Ejovo
BLUEBERRY CHEESECAKE
Setting Time: 3 hours
Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 1 cheesecake
Show me for cheesecake
Ingredients
For The Base
1 1/4 cups crumbled vanilla sponge , readily available
2 tbsp sugar syrup , refer handy tip
For The Basic Cheesecake
1 ltr (5 cups) milk
2 tbsp lemon juice
5 tbsp powdered sugar
1/4 cup fresh cream
2 tbsp cream cheese , readily available
Other Ingredients
1/4 cup blueberry crush , readily available
1 tsp lemon juice
1 cup beaten whipped cream
For The Garnish
8 tbsp blueberry crush
Method
For the base
Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 1 cheesecake
Show me for cheesecake
Ingredients
For The Base
1 1/4 cups crumbled vanilla sponge , readily available
2 tbsp sugar syrup , refer handy tip
For The Basic Cheesecake
1 ltr (5 cups) milk
2 tbsp lemon juice
5 tbsp powdered sugar
1/4 cup fresh cream
2 tbsp cream cheese , readily available
Other Ingredients
1/4 cup blueberry crush , readily available
1 tsp lemon juice
1 cup beaten whipped cream
For The Garnish
8 tbsp blueberry crush
Method
For the base
- Spread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.
- Soak the sponge cake layer with the sugar syrup and keep aside.
- Keep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.
- When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.
- Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.
- Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.
- Transfer the paste into a bowl, add the cream cheese and mix well.
- Strain the prepared mixture with the help of a sieve and keep aside.
- Combine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.
- Add the beaten whipped cream and fold gently.
- Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.
- Refrigerate for 1 hour or till the cheesecake sets.
- Demould the cheesecake and cut into 6 equal wedges.
- Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.
- To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.
- For parties, you can set the cheesecake into individual moulds of your choice
- BRON:( Cheesecakes Recipe)
BLACKBERRY PEACH COFFEE CAKE
Ingredients
Streusel Topping
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches
Preparation
1. Preheat oven to 350°. Prepare Streusel Topping.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
source: Southern Living
Streusel Topping
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches
Preparation
1. Preheat oven to 350°. Prepare Streusel Topping.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
source: Southern Living
BERRY SWIRL CHEESECAKE
Serves 6 - 8.
200 g digestive biscuits
70 g butter - melted
500 g creamed cottage cheese
1 can condensed milk
30 ml lemon juice
125 g fresh or frozen berries - thawed
50 ml castor sugar
25 ml gelatine
80 ml milk - warmed
250 ml cream - whipped
Crush biscuits and mix with melted butter.
Press into the base of a greased and lined 22 cm springform cake tin and refrigerate.
Beat creamed cottage cheese until smooth.
Gradually stir in the condensed milk and then stir in the lemon juice.
Blend the berries with a stick blender.
Stir in the castor sugar and set aside.
Put gelatine into a measuring jug with 60 ml cold water.
Leave to stand for a few minutes then microwave for 2 minutes and stir until dissolved.
Pour two thirds of the gelatine mixture into a bowl and stir in the warm milk.
Stir into the cottage cheese mixture.
Fold in the whipped cream and then pour the mixture into the prepared tin.
Spoon some of the blended berry mixture into the remaining gelatine mixture.
Stir well, then mix with the remaining berry mixture.
Put spoonfuls on top of the cheesecake mixture.
Use a blunt knife to swirl the two together.
Refrigerate for 3 - 4 hours or until set.
BRON:Ideas Magazine
200 g digestive biscuits
70 g butter - melted
500 g creamed cottage cheese
1 can condensed milk
30 ml lemon juice
125 g fresh or frozen berries - thawed
50 ml castor sugar
25 ml gelatine
80 ml milk - warmed
250 ml cream - whipped
Crush biscuits and mix with melted butter.
Press into the base of a greased and lined 22 cm springform cake tin and refrigerate.
Beat creamed cottage cheese until smooth.
Gradually stir in the condensed milk and then stir in the lemon juice.
Blend the berries with a stick blender.
Stir in the castor sugar and set aside.
Put gelatine into a measuring jug with 60 ml cold water.
Leave to stand for a few minutes then microwave for 2 minutes and stir until dissolved.
Pour two thirds of the gelatine mixture into a bowl and stir in the warm milk.
Stir into the cottage cheese mixture.
Fold in the whipped cream and then pour the mixture into the prepared tin.
Spoon some of the blended berry mixture into the remaining gelatine mixture.
Stir well, then mix with the remaining berry mixture.
Put spoonfuls on top of the cheesecake mixture.
Use a blunt knife to swirl the two together.
Refrigerate for 3 - 4 hours or until set.
BRON:Ideas Magazine
RED-WHITE & BLUE NO BAKE CHEESECAKE
Being patriotic is as easy as 1-2-3 with this no bake cheesecake, filled to the brim with fresh raspberries and blueberries. A sweet and buttery graham cracker crust makes the base for this delightfully simple dessert. Try making it right in the Good Cook Bake 'N Take cake pan, which has a convenient lid with built in handle for picnic perfection!
Serves: 12
INGREDIENTS:
1 (13.5) ounce box Graham Cracker crumbs
2 1/2 cups Sugar
1 cup Butter, melted
3 (8 ounce) blocks Cream Cheese, softened
2 (8 ounce) Non-dairy Whipped topping, like Cool Whip
12 ounces fresh Raspberries
12 ounces fresh Blueberries
1/4 cup loosely packed Mint leaves
DIRECTIONS:
1. Tools needed: Good Cook Nonstick Cake Pan, 13" x 9"
2. Place the graham cracker crumbs in a cake pan. Add 3/4 cup of sugar, and 1 cup of melted butter to the crumbs. Use a fork to mix the butter into the crumbs until completely mixed. Press into the bottom of the cake pan.
3. In a large bowl or stand mixer, beat together the cream cheese, non-dairy whipped topping, and remaining sugar until light and fluffy. Fold in half of the raspberries and blueberries, then spread on top of the crust.
4. Sprinkle remaining raspberries and blueberries on top of the cheesecake. Cover pan tightly with plastic wrap or lid and allow to refrigerate for 2 hours. Sprinkle with mint leaves to garnish before slicing and serving.
HELPFUL HINTS:
Pre-crushed graham cracker crumbs, available in the baking-goods section of most stores makes this recipe extra-easy to toss together!
Recipe created by Cheekykitchen exclusively for Good Cook
Serves: 12
INGREDIENTS:
1 (13.5) ounce box Graham Cracker crumbs
2 1/2 cups Sugar
1 cup Butter, melted
3 (8 ounce) blocks Cream Cheese, softened
2 (8 ounce) Non-dairy Whipped topping, like Cool Whip
12 ounces fresh Raspberries
12 ounces fresh Blueberries
1/4 cup loosely packed Mint leaves
DIRECTIONS:
1. Tools needed: Good Cook Nonstick Cake Pan, 13" x 9"
2. Place the graham cracker crumbs in a cake pan. Add 3/4 cup of sugar, and 1 cup of melted butter to the crumbs. Use a fork to mix the butter into the crumbs until completely mixed. Press into the bottom of the cake pan.
3. In a large bowl or stand mixer, beat together the cream cheese, non-dairy whipped topping, and remaining sugar until light and fluffy. Fold in half of the raspberries and blueberries, then spread on top of the crust.
4. Sprinkle remaining raspberries and blueberries on top of the cheesecake. Cover pan tightly with plastic wrap or lid and allow to refrigerate for 2 hours. Sprinkle with mint leaves to garnish before slicing and serving.
HELPFUL HINTS:
Pre-crushed graham cracker crumbs, available in the baking-goods section of most stores makes this recipe extra-easy to toss together!
Recipe created by Cheekykitchen exclusively for Good Cook
CHOCOLATE CHEESECAKE CAKE
CHOCOLATE CHEESECAKE CAKE
Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill timesCook Time: 1 hour 15 min
This cake is for big time chocolate- lovers...
INGREDIENTS:
CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs
CHOCOLATE CAKE:
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
CHOCOLATE SOUR CREAM FROSTING:
2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup
DIRECTIONS:
Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven.
Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper.
Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst.
Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy.
Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed.
Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate.
Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top.
Set the pan into the roasting pan in the pre-heated oven.
Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).
Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
PREPARE THE CAKE LAYERS: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
PREPARE THE FROSTING: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.
ASSEMBLE THE CAKES: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
FROST THE CAKE: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
TIPS:
*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.
Bron: recipegirl
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHEESECAKE CAKE
Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill timesCook Time: 1 hour 15 min
This cake is for big time chocolate- lovers...
INGREDIENTS:
CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs
CHOCOLATE CAKE:
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
CHOCOLATE SOUR CREAM FROSTING:
2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup
DIRECTIONS:
Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven.
Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper.
Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst.
Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy.
Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed.
Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate.
Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top.
Set the pan into the roasting pan in the pre-heated oven.
Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).
Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
PREPARE THE CAKE LAYERS: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
PREPARE THE FROSTING: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.
ASSEMBLE THE CAKES: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
FROST THE CAKE: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
TIPS:
*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.
Bron: recipegirl
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOC-BANANA CHEESECAKE
Time:
< 30 mins
Difficulty:
Medium
When using bananas, I find roasting them in the skin for 15 minutes on 180 degrees helps. This intensifies the flavour; I do this for banana bread, ice-cream, muffins, and other recipes where the banana will be cooked anyway.
Chocolate-banana cheesecake with a chewy Anzac biscuit base. Photo: Marina Oliphant
Ingredients
Anzac biscuit base:
100g plain flour
90g brown sugar
60g rolled oats
50g desiccated coconut or coconut flakes
1 tsp sea salt
80g salted butter, coarsely chopped
20g golden syrup
2/3 tsp bicarbonate of soda
Topping:
2 bananas
250g dark chocolate
400g cream cheese
150g brown sugar
100g whole almonds, roasted
Icing sugar to dust
Method
Preheat oven to 180 degrees.
For base, mix flour, sugar, oats, coconut and salt in a bowl. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda - the mixture will foam. Add to dry ingredients, stir to combine and press into a buttered 21-centimetre square tin* lined with baking paper so it comes up the sides. Bake until golden and crisp, about 10-15 minutes, and set aside.
Bake bananas in the oven at the same time as the Anzac base, remove and cool. For topping, put chocolate in a heatproof bowl, place over simmering water and melt, stirring occasionally. Peel bananas and puree with cream cheese in a food processor. Add sugar and continue pureeing until smooth. Add melted chocolate and scrape down the processor bowl sides so it mixes evenly.
When fully mixed, pour onto cooled biscuit base and chill in the fridge for at least 4 hours. When set, use the baking paper to lift it out of the tin. Top with chopped roasted almonds and dust with icing sugar.
* A 22-centimetre round springform tin can also be used.
Bron: goodfood.com.au
< 30 mins
Difficulty:
Medium
When using bananas, I find roasting them in the skin for 15 minutes on 180 degrees helps. This intensifies the flavour; I do this for banana bread, ice-cream, muffins, and other recipes where the banana will be cooked anyway.
Chocolate-banana cheesecake with a chewy Anzac biscuit base. Photo: Marina Oliphant
Ingredients
Anzac biscuit base:
100g plain flour
90g brown sugar
60g rolled oats
50g desiccated coconut or coconut flakes
1 tsp sea salt
80g salted butter, coarsely chopped
20g golden syrup
2/3 tsp bicarbonate of soda
Topping:
2 bananas
250g dark chocolate
400g cream cheese
150g brown sugar
100g whole almonds, roasted
Icing sugar to dust
Method
Preheat oven to 180 degrees.
For base, mix flour, sugar, oats, coconut and salt in a bowl. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda - the mixture will foam. Add to dry ingredients, stir to combine and press into a buttered 21-centimetre square tin* lined with baking paper so it comes up the sides. Bake until golden and crisp, about 10-15 minutes, and set aside.
Bake bananas in the oven at the same time as the Anzac base, remove and cool. For topping, put chocolate in a heatproof bowl, place over simmering water and melt, stirring occasionally. Peel bananas and puree with cream cheese in a food processor. Add sugar and continue pureeing until smooth. Add melted chocolate and scrape down the processor bowl sides so it mixes evenly.
When fully mixed, pour onto cooled biscuit base and chill in the fridge for at least 4 hours. When set, use the baking paper to lift it out of the tin. Top with chopped roasted almonds and dust with icing sugar.
* A 22-centimetre round springform tin can also be used.
Bron: goodfood.com.au
EASY-DELICIOUS MINI CHEESECAKE-BERRIES
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Pure Almond Extract
12 vanilla wafers
1 cup fresh berries
Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.
Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
Refrigerate 4 hours or overnight. Garnish with berries.
Variations: Use chocolate sandwich cookies in place of the vanilla wafers for the "crust." Or, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.
2/3 cup sugar
2 eggs
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Pure Almond Extract
12 vanilla wafers
1 cup fresh berries
Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.
Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
Refrigerate 4 hours or overnight. Garnish with berries.
Variations: Use chocolate sandwich cookies in place of the vanilla wafers for the "crust." Or, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.
BLACK FOREST CHEESECAKE
INGREDIENTS
250g plain chocolate biscuits
125g butter, melted
3 teaspoons gelatine
½ cup (125ml) water
250g packet cream cheese, softened
¾ cup (165g) caster sugar
1 tablespoon lemon juice
300ml thickened cream
425g can pitted black cherries
Topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon Cointreau or Grand Marnier
METHOD
Blend or process biscuits until mixture resembles fine breadcrumbs.
Add butter; process until combined.
Press biscuit mixture evenly over base and side of a 20cm spring form tin, place on oven tray; refrigerate for about 30 minutes or until firm.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries over a bowl, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).
Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.
Topping
Combine the corn flour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in Cointreau; cool 10 minutes.
Spread Topping over cheesecake. Refrigerate cheesecake overnight
Bron: Nine msn
250g plain chocolate biscuits
125g butter, melted
3 teaspoons gelatine
½ cup (125ml) water
250g packet cream cheese, softened
¾ cup (165g) caster sugar
1 tablespoon lemon juice
300ml thickened cream
425g can pitted black cherries
Topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon Cointreau or Grand Marnier
METHOD
Blend or process biscuits until mixture resembles fine breadcrumbs.
Add butter; process until combined.
Press biscuit mixture evenly over base and side of a 20cm spring form tin, place on oven tray; refrigerate for about 30 minutes or until firm.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries over a bowl, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).
Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.
Topping
Combine the corn flour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in Cointreau; cool 10 minutes.
Spread Topping over cheesecake. Refrigerate cheesecake overnight
Bron: Nine msn
BLACK FOREST CHEESECAKE
Ingredients (serves 8)
* Melted butter, to grease
* 200g plain chocolate biscuits
* 125g butter, melted
* 200g good-quality dark cooking chocolate, chopped
* 1 tbs boiling water
* 1 tsp gelatine
* 2 x 250g pkt cream cheese, at room temperature
* 70g (1/3 cup, firmly packed) brown sugar
* 1 x 670g jar morello cherries
* 2 tbs caster sugar
* 1 tbs cornflour
* White chocolate curls, to decorate
Method
1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
2. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water) and stir until melted.
4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
7. Slice cheesecake. Serve topped with cherries and chocolate curls
bron wat eet ons vanaand
* Melted butter, to grease
* 200g plain chocolate biscuits
* 125g butter, melted
* 200g good-quality dark cooking chocolate, chopped
* 1 tbs boiling water
* 1 tsp gelatine
* 2 x 250g pkt cream cheese, at room temperature
* 70g (1/3 cup, firmly packed) brown sugar
* 1 x 670g jar morello cherries
* 2 tbs caster sugar
* 1 tbs cornflour
* White chocolate curls, to decorate
Method
1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
2. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water) and stir until melted.
4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
7. Slice cheesecake. Serve topped with cherries and chocolate curls
bron wat eet ons vanaand
BAR ONE CHEESECAKE
Yes, you read correctly. This fridge cheesecake is made of Bar-One, on the list of South Africa’s most loved chocolate bars and bursting with caramel, nougat and cocoa goodness.
Chocolate base
250g chocolate coated digestive biscuits
150g melted butter
2 tablespoons brown sugar
20g extra butter
Filling
300ml cream
50g milk chocolate (chopped finely)
3 teaspoons gelatine
60ml water
500g cream cheese
110g castor sugar
120g BarOne, chopped finely
Method
1. Blend biscuits into breadcrumbs and add butter to combine. Press biscuit mixture into a 20cm tin (bottom and sides or just bottom). Cover and refrigerate till firm.
2. Combine brown sugar with the 20g extra butter and 2tbs cream in small saucepan, heat on low until sugar dissolves to make butterscotch sauce.
3. Combine chocolate and 2 tablespoons of cream in small saucepan and stir over low heat until chocolate melts to make chocolate sauce.
4. Sprinkle gelatine over water in a small bowl over simmering water. Stir until gelatine dissolves. Cool for 5 minutes.
5. Beat cheese and castor sugar in medium bowl until smooth. Beat remaining cream in another bowl until soft peaks form. Stir slightly warm gelatine into cheese mixture and add in Bar-One and fold in cream.
6. Pour half cheese mixture into prepared tin and drizzle half butterscotch and half chocolate sauce over cheese mixture. Repeat the process with remaining cheese mixture and sauces.
7. Cover and refrigerate for at least three hours or until set but best to make the day before.
Chocolate base
250g chocolate coated digestive biscuits
150g melted butter
2 tablespoons brown sugar
20g extra butter
Filling
300ml cream
50g milk chocolate (chopped finely)
3 teaspoons gelatine
60ml water
500g cream cheese
110g castor sugar
120g BarOne, chopped finely
Method
1. Blend biscuits into breadcrumbs and add butter to combine. Press biscuit mixture into a 20cm tin (bottom and sides or just bottom). Cover and refrigerate till firm.
2. Combine brown sugar with the 20g extra butter and 2tbs cream in small saucepan, heat on low until sugar dissolves to make butterscotch sauce.
3. Combine chocolate and 2 tablespoons of cream in small saucepan and stir over low heat until chocolate melts to make chocolate sauce.
4. Sprinkle gelatine over water in a small bowl over simmering water. Stir until gelatine dissolves. Cool for 5 minutes.
5. Beat cheese and castor sugar in medium bowl until smooth. Beat remaining cream in another bowl until soft peaks form. Stir slightly warm gelatine into cheese mixture and add in Bar-One and fold in cream.
6. Pour half cheese mixture into prepared tin and drizzle half butterscotch and half chocolate sauce over cheese mixture. Repeat the process with remaining cheese mixture and sauces.
7. Cover and refrigerate for at least three hours or until set but best to make the day before.
BUTTERSCOTCH PIE
The smooth, creamy filling for this pie is a true butterscotch--meaning that the brown sugar is cooked with butter to coax out the caramel flavors. Make the pie a day ahead; the filling needs an overnight stint in the refrigerator to set properly.
Ingredients
Crust:
1 cup all-purpose flour
1 tablespoon powdered sugar
3 1/2 tablespoons vegetable shortening
3 tablespoons ice water
3/4 teaspoon cider vinegar
Filling:
2 tablespoons butter
3/4 cup plus 2 tablespoons packed dark brown sugar
1 cup evaporated fat-free milk, divided
1/3 cup cornstarch
1/8 teaspoon salt
3 large egg yolks
2 cups 2% reduced-fat milk
2 teaspoons vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed
directions
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
Preheat oven to 400°.
Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes.
Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until pastry edge is lightly browned. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack.
To prepare filling, melt butter in a large, heavy saucepan over medium heat. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds. Remove from heat.
Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk. Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk.
Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk. Place mixture in a pan; cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon. Cook an additional 2 minutes; remove from heat. Stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.
Ingredients
Crust:
1 cup all-purpose flour
1 tablespoon powdered sugar
3 1/2 tablespoons vegetable shortening
3 tablespoons ice water
3/4 teaspoon cider vinegar
Filling:
2 tablespoons butter
3/4 cup plus 2 tablespoons packed dark brown sugar
1 cup evaporated fat-free milk, divided
1/3 cup cornstarch
1/8 teaspoon salt
3 large egg yolks
2 cups 2% reduced-fat milk
2 teaspoons vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed
directions
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
Preheat oven to 400°.
Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes.
Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until pastry edge is lightly browned. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack.
To prepare filling, melt butter in a large, heavy saucepan over medium heat. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds. Remove from heat.
Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk. Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk.
Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk. Place mixture in a pan; cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon. Cook an additional 2 minutes; remove from heat. Stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.
BUTTERSCOTCH PECAN CHEESECAKE
Thick and creamy, crammed full of tasty pecans, and topped with a glossy butterscotch glaze, this cheescake is one of the indulgent recipes featured in Cake Days by The Hummingbird Bakery in London.
Serves: 8-12
Prep time: 15 minutes + 30 minutes refrigeration.
Cooking time: 35-45 minutes
Ingredients
For the cheesecake topping:
700g full-fat cream cheese
120g caster sugar
1 tsp vanilla essence
3 large eggs
80g pecan nuts, finely chopped
10-12 whole pecan nuts, to decorate
For the butterscotch glaze:
60g unsalted butter
45g soft light brown sugar
2 tbsp whole milk
120g icing sugar
1 tsp vanilla essence
For the biscuit base:
220g digestive biscuits
100g unsalted butter, melted
Method
Line the base of the cake tin with baking parchment. Pop the biscuits in a plastic bag and crush them with a rolling pin, or whiz them in a food processor. Mix melted butter and crushed biscuits, and press into base of tin. Place in the fridge for 20-30 minutes to cool and set. Preheat the oven to 160 degrees Celsius.
Mix together the cream cheese, sugar and vanilla essence, on a medium speed, until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the chopped pecan nuts by hand, and then pour the cheesecake mix on the chilled biscuit base.
Wrap the cake tin in foil and place in a roasting tin. Fill with water to about 5mm from the top of the cake tin, creating a water bath for the cheesecake to bake in, to prevent cracking on top while cooking. Bake for 35-45 minutes or until the cheesecake is a light golden colour, especially around the edges, firm to the touch and with only a slight wobble around the middle.
Allow to cool at room temperature while still in the tine, and then place in the fridge to set for a few hours. When the cheesecake is fully chilled, make the butterscotch glaze. Put the butter, sugar and milk in a small saucepan and bring it to the boil.
Remove from the heat, stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth. Pour the glaze on top of the cheesecake and decorate the top with the pecan halves.
Place in the fridge to set for a few hours, or overnight if possible. Remove from the cake tin before serving.
Serves: 8-12
Prep time: 15 minutes + 30 minutes refrigeration.
Cooking time: 35-45 minutes
Ingredients
For the cheesecake topping:
700g full-fat cream cheese
120g caster sugar
1 tsp vanilla essence
3 large eggs
80g pecan nuts, finely chopped
10-12 whole pecan nuts, to decorate
For the butterscotch glaze:
60g unsalted butter
45g soft light brown sugar
2 tbsp whole milk
120g icing sugar
1 tsp vanilla essence
For the biscuit base:
220g digestive biscuits
100g unsalted butter, melted
Method
Line the base of the cake tin with baking parchment. Pop the biscuits in a plastic bag and crush them with a rolling pin, or whiz them in a food processor. Mix melted butter and crushed biscuits, and press into base of tin. Place in the fridge for 20-30 minutes to cool and set. Preheat the oven to 160 degrees Celsius.
Mix together the cream cheese, sugar and vanilla essence, on a medium speed, until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the chopped pecan nuts by hand, and then pour the cheesecake mix on the chilled biscuit base.
Wrap the cake tin in foil and place in a roasting tin. Fill with water to about 5mm from the top of the cake tin, creating a water bath for the cheesecake to bake in, to prevent cracking on top while cooking. Bake for 35-45 minutes or until the cheesecake is a light golden colour, especially around the edges, firm to the touch and with only a slight wobble around the middle.
Allow to cool at room temperature while still in the tine, and then place in the fridge to set for a few hours. When the cheesecake is fully chilled, make the butterscotch glaze. Put the butter, sugar and milk in a small saucepan and bring it to the boil.
Remove from the heat, stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth. Pour the glaze on top of the cheesecake and decorate the top with the pecan halves.
Place in the fridge to set for a few hours, or overnight if possible. Remove from the cake tin before serving.
BAKED CHEESECAKE
Ingredients
Base
70 g ( ½ cup) Self-raising Flour
140 g (1 cup) Flour
50 g ( ¼ cup) Huletts Castor Sugar
5 ml (1 tsp) Lemon Rind, grated (optional)
80 g Butter
1 Egg
Filling
750 g (3 tubs) Cream Cheese, softened
210 g (1 cup) Huletts Castor Sugar
35 g ( ¼ cup) Flour
4 Eggs
170 ml (⅔ cup) Cream
Topping
15ml (1 tbsp) Huletts Castor Sugar
15ml (1 tbsp) Cornflour
1 tin or ½ cup Granadilla Pulp
Method
Base
Process the flours, sugar, lemon rind (if desired) and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
Preheat the oven to 210°C. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23 cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes, remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Allow to cool.
Filling
Reduce the oven to 150°C. Beat the cream cheese, sugar and flour until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling into the pastry case and bake for 1 hour and 25–35 minutes, or until almost set. Allow to cool and then refrigerate.
Topping
Combine the castor sugar and cornflour with two tablespoons of water on the stove. Stir, then add two more tablespoons of water and the granadilla pulp. Stir until boiling and thick. Cool and spread on the cake.
Note: This is a dinkum New York style baked cheesecake, and not a modern-day quick fix. However, it is well worth the extra time and effort.
BAKED CHEESECAKE (2)
½ packet Marie Biscuits, crushed
80 g butter
10 ml sugar
2 ml cinnamon
2 x 250 g creamed cottage cheese
2 eggs
30 ml flour
10 ml Custard powder
1ml salt
1 can dessert cream
30 ml lemon juice 125 ml (½ cup sugar)
Preheat oven 180°C.
Mix biscuits butter sugar cinnamon together and press into a greased loose-bottomed cake pan.
Mix cottage cheese eggs flour custard powder and salt together.
Add cream and lemon juice and mix well.
Add sugar gradually and beat.
Pour mixture onto the base bake for 30 minutes, then reduce heat to 150°C for 30 minutes.
Switch the oven off and allow the cheesecake to cool in the oven.
When cool chill well in the fridge.
Remove from the pan and serve decorated with fresh fruit if desired.
Bron: Onbekend
Plasing: Tiana Botes
Base
70 g ( ½ cup) Self-raising Flour
140 g (1 cup) Flour
50 g ( ¼ cup) Huletts Castor Sugar
5 ml (1 tsp) Lemon Rind, grated (optional)
80 g Butter
1 Egg
Filling
750 g (3 tubs) Cream Cheese, softened
210 g (1 cup) Huletts Castor Sugar
35 g ( ¼ cup) Flour
4 Eggs
170 ml (⅔ cup) Cream
Topping
15ml (1 tbsp) Huletts Castor Sugar
15ml (1 tbsp) Cornflour
1 tin or ½ cup Granadilla Pulp
Method
Base
Process the flours, sugar, lemon rind (if desired) and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
Preheat the oven to 210°C. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23 cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes, remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Allow to cool.
Filling
Reduce the oven to 150°C. Beat the cream cheese, sugar and flour until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling into the pastry case and bake for 1 hour and 25–35 minutes, or until almost set. Allow to cool and then refrigerate.
Topping
Combine the castor sugar and cornflour with two tablespoons of water on the stove. Stir, then add two more tablespoons of water and the granadilla pulp. Stir until boiling and thick. Cool and spread on the cake.
Note: This is a dinkum New York style baked cheesecake, and not a modern-day quick fix. However, it is well worth the extra time and effort.
BAKED CHEESECAKE (2)
½ packet Marie Biscuits, crushed
80 g butter
10 ml sugar
2 ml cinnamon
2 x 250 g creamed cottage cheese
2 eggs
30 ml flour
10 ml Custard powder
1ml salt
1 can dessert cream
30 ml lemon juice 125 ml (½ cup sugar)
Preheat oven 180°C.
Mix biscuits butter sugar cinnamon together and press into a greased loose-bottomed cake pan.
Mix cottage cheese eggs flour custard powder and salt together.
Add cream and lemon juice and mix well.
Add sugar gradually and beat.
Pour mixture onto the base bake for 30 minutes, then reduce heat to 150°C for 30 minutes.
Switch the oven off and allow the cheesecake to cool in the oven.
When cool chill well in the fridge.
Remove from the pan and serve decorated with fresh fruit if desired.
Bron: Onbekend
Plasing: Tiana Botes
BAKED CHEESECAKE
Preparation time: 20 min
Cooking time: 30 min
Ingredients
For the base:
17 cream crackers - finely crushed
60 ml butter
For the topping:
2 cup cream cheese
2tsp vanilla essence
185ml sugar
1 lemon peel – grated
2 extra large eggs
2 Tbs cornflour (Maizena)
3 Tbs cake flour
3 ml salt
1 cup cream
125 ml plain yoghurt, or sour cream (thick)
Method
Butter a 20cm spring-form tin and line base with a double layer of baking paper (cut slightly smaller than the tin to prevent edges from curling into the mixture.)
Combine crust ingredients and press evenly into base of tin with the back of a spoon. Preheat oven to 140°C.
Fill a large roasting pan 1/3 of the way up with hot tap water. Place springform tin on a large piece of foil and mould foil around tin to prevent water seeping into the base.
Beat cream cheese in a large mixing bowl until smooth. Add vanilla, sugar and grated lemon peel and mix well.
Separate 1 egg. Add white to the mixture and beat well. Add yolk. Beat well again. Repeat with second egg.
Sift cornflour, cake flour and salt over the mixture and mix briefly to blend.
In another bowl, beat cream to same consistency as yoghurt.
Using a spatula, fold yoghurt and cream into the cream cheese mixture.
Pour and scrape mixture over crust in foil-covered tin and place in pan of warm water. Bake at 140ºC for exactly 40 minutes.
Increase heat to 180ºC and bake for 12 minutes more. The cake should be puffy and golden on top, set around the edges but still slightly ‘wobbly’ in the middle.
Turn oven off, open door a few centimetres and leave cake to cool in the warm oven for another 30 minutes.
Remove from oven and allow to cool for a further hour. When cake has cooled, run a thin knife blade between cake and tin.
Gently ease away the sides of the springform tin and turn cake onto a cooling rack covered with a cloth (to prevent marking)
Peel off greaseproof paper, place a serving plate over the base of the cake and turn it over again onto the plate.
Refrigerate for a few hours to firm. Dust with icing sugar and serve.
Cooking time: 30 min
Ingredients
For the base:
17 cream crackers - finely crushed
60 ml butter
For the topping:
2 cup cream cheese
2tsp vanilla essence
185ml sugar
1 lemon peel – grated
2 extra large eggs
2 Tbs cornflour (Maizena)
3 Tbs cake flour
3 ml salt
1 cup cream
125 ml plain yoghurt, or sour cream (thick)
Method
Butter a 20cm spring-form tin and line base with a double layer of baking paper (cut slightly smaller than the tin to prevent edges from curling into the mixture.)
Combine crust ingredients and press evenly into base of tin with the back of a spoon. Preheat oven to 140°C.
Fill a large roasting pan 1/3 of the way up with hot tap water. Place springform tin on a large piece of foil and mould foil around tin to prevent water seeping into the base.
Beat cream cheese in a large mixing bowl until smooth. Add vanilla, sugar and grated lemon peel and mix well.
Separate 1 egg. Add white to the mixture and beat well. Add yolk. Beat well again. Repeat with second egg.
Sift cornflour, cake flour and salt over the mixture and mix briefly to blend.
In another bowl, beat cream to same consistency as yoghurt.
Using a spatula, fold yoghurt and cream into the cream cheese mixture.
Pour and scrape mixture over crust in foil-covered tin and place in pan of warm water. Bake at 140ºC for exactly 40 minutes.
Increase heat to 180ºC and bake for 12 minutes more. The cake should be puffy and golden on top, set around the edges but still slightly ‘wobbly’ in the middle.
Turn oven off, open door a few centimetres and leave cake to cool in the warm oven for another 30 minutes.
Remove from oven and allow to cool for a further hour. When cake has cooled, run a thin knife blade between cake and tin.
Gently ease away the sides of the springform tin and turn cake onto a cooling rack covered with a cloth (to prevent marking)
Peel off greaseproof paper, place a serving plate over the base of the cake and turn it over again onto the plate.
Refrigerate for a few hours to firm. Dust with icing sugar and serve.
BEST OF BOTH CHEESECAKE
Cheese cake Base Mixture
Melt: 220 g Margarine
440 g sugar
Remove from heat and add:
45g cacao powder
80g Cake Flour
4 Eggs
5ml Vanilla
400g Pecan nuts
Pour mixture into a 17 inch pan that is well greased or lined and bake 180 degrees for 20 minutes.
After taking out of the oven sprinkle 50 ml Brandy over the base.
Cheese Cake mixture:
2 tins of condensed milk
300g melted white chocolate
300ml lemon juice
2 tubs smooth plain cottage cheese
The rind of 2 lemons
30ml gelitine
750 ml Cream
Method:
Mix condensed milk and lemon juice together.
Add cottage cheese, rind and melted chocolate to the condensed milk mixture.
Melt Gelitine in 50 ml of water over a double boiler and mix in to the condensed milk mixture very slowly in spoon fulls at a time.
Beat the cream until it forms stiff peaks and add lightly fold into the cream cheese and condensed milk mixture.
Pour your mixture ontop of a cooled base and smooth with a spatula. Refrigerate over night for no less than 8 hours. Decorate cake as desired.
BRON:Developed by Emelia Brown
Melt: 220 g Margarine
440 g sugar
Remove from heat and add:
45g cacao powder
80g Cake Flour
4 Eggs
5ml Vanilla
400g Pecan nuts
Pour mixture into a 17 inch pan that is well greased or lined and bake 180 degrees for 20 minutes.
After taking out of the oven sprinkle 50 ml Brandy over the base.
Cheese Cake mixture:
2 tins of condensed milk
300g melted white chocolate
300ml lemon juice
2 tubs smooth plain cottage cheese
The rind of 2 lemons
30ml gelitine
750 ml Cream
Method:
Mix condensed milk and lemon juice together.
Add cottage cheese, rind and melted chocolate to the condensed milk mixture.
Melt Gelitine in 50 ml of water over a double boiler and mix in to the condensed milk mixture very slowly in spoon fulls at a time.
Beat the cream until it forms stiff peaks and add lightly fold into the cream cheese and condensed milk mixture.
Pour your mixture ontop of a cooled base and smooth with a spatula. Refrigerate over night for no less than 8 hours. Decorate cake as desired.
BRON:Developed by Emelia Brown
FROZEN LEMON BLUEBERRY CHEESECAKE
This is a perfect dairy dessert for a hot summer day!
Ingredients
For the crust
• 1/4 cup sifted white flower
• 1/4 cup crushed pecans
• 1/4 cup crushed almonds
• 3/4 cup crushed vanilla wafer
• 2 tablespoons melted butter
For the Filling
• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 1 teaspoons lemon juice
• 1 Tbsp. lemon zest
For the topping
• 1 pound frozen unsweetened blueberries
• 1/4 cup blueberry syrup or sour cherry syrup
Directions:
To make the topping:
Soak blueberries in small bowl 6 hours.
Thoroughly drain blueberries in strainer set over medium bowl, shaking
occasionally, at least two hours. Reserve liquid.
Pour of 6 tablespoons of syrup into a heavy 8-inch skillet (reserve remaining liquid for filling). Halve half the blueberries and add to skillet. Boil until syrup is
thickened and mixture resembles preserves, about 6 minutes, and then let it Chill.
To make the crust:
• Mix flower, nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan.
to make the filling :
• Beat the cream cheese until light and fluffy.
• Throughout the beating process keep the mixer on a low setting .
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
• Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
Ingredients
For the crust
• 1/4 cup sifted white flower
• 1/4 cup crushed pecans
• 1/4 cup crushed almonds
• 3/4 cup crushed vanilla wafer
• 2 tablespoons melted butter
For the Filling
• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 1 teaspoons lemon juice
• 1 Tbsp. lemon zest
For the topping
• 1 pound frozen unsweetened blueberries
• 1/4 cup blueberry syrup or sour cherry syrup
Directions:
To make the topping:
Soak blueberries in small bowl 6 hours.
Thoroughly drain blueberries in strainer set over medium bowl, shaking
occasionally, at least two hours. Reserve liquid.
Pour of 6 tablespoons of syrup into a heavy 8-inch skillet (reserve remaining liquid for filling). Halve half the blueberries and add to skillet. Boil until syrup is
thickened and mixture resembles preserves, about 6 minutes, and then let it Chill.
To make the crust:
• Mix flower, nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan.
to make the filling :
• Beat the cream cheese until light and fluffy.
• Throughout the beating process keep the mixer on a low setting .
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
• Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
EASY MICROWAVE CHEESECAKE-HONEY COMB-SUMMER BEERIES
Ingredients
For the crust
1 packet of Romany Creams
80gr butter - melted
about 2 tsp orange zest
For the filling
500ml Greek yogurt
75ml lemon juice
1 tin condensed milk
Crush the biscuits with a rolling pin or process in your food processor. Add the melted butter and orange zest to the biscuits and spread in the bottom of a glass tart dish.( a round one works best) Set in the refrigerator for a couple of minutes.
Mix the yogurt, condense milk and lemon juice and pour into the biscuit base. Place in the microwave oven on an inverted saucer and cook on high for about 5 minutes. Leave to cool completely or even better, refrigerate overnight. Serve with crumbed honeycomb and fresh summer berries.
For the crust
1 packet of Romany Creams
80gr butter - melted
about 2 tsp orange zest
For the filling
500ml Greek yogurt
75ml lemon juice
1 tin condensed milk
Crush the biscuits with a rolling pin or process in your food processor. Add the melted butter and orange zest to the biscuits and spread in the bottom of a glass tart dish.( a round one works best) Set in the refrigerator for a couple of minutes.
Mix the yogurt, condense milk and lemon juice and pour into the biscuit base. Place in the microwave oven on an inverted saucer and cook on high for about 5 minutes. Leave to cool completely or even better, refrigerate overnight. Serve with crumbed honeycomb and fresh summer berries.
CAPPUCCINO FUDGE CHEESECAKE
Yield: about 16 servings
Ingredients
For the crust:
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt
For the ganache:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped
¼ cup coffee flavored liqueur
For the filling:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tbsp. all-purpose flour
1½ tbsp. dark rum
2 tbsp. instant espresso powder
2 tsp. vanilla extract
1½ tsp. mild-flavored (light) molasses
3 large eggs
For the topping:
1½ cups sour cream
1/3 cup sugar
2 tsp. vanilla extract
Directions
Ingredients
For the crust:
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt
For the ganache:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped
¼ cup coffee flavored liqueur
For the filling:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tbsp. all-purpose flour
1½ tbsp. dark rum
2 tbsp. instant espresso powder
2 tsp. vanilla extract
1½ tsp. mild-flavored (light) molasses
3 large eggs
For the topping:
1½ cups sour cream
1/3 cup sugar
2 tsp. vanilla extract
Directions
- To make the crust, butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).
- Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed. Pour 2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.
- Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.
- Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)
- To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.
- To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Garnish with chocolate-covered espresso beans as desired. Chill until the ganache is completely firm, at least 6 hours.
- BRON:ANNIES-EATS
CAPPUCCINO FUDGE CHEESECAKE
Ingredients
For the crust
1 9-ounce box chocolate wafer cookies (Do not use Oreos or the like)
6 ounces good bittersweet chocolate, coarsely chopped (I used Callebaut)
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
For the ganache
1 1/2 cups whipping cream
20 ounces good bittersweet chocolate, chopped (I used Callebaut)
1/4 cup Kahlúa or other coffee-flavored liqueur
For the coffee cheesecake filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder
2 tablespoons freshly ground whole espresso coffee beans (fine grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
For the topping:
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Chocolate covered espresso beans (optional, but good for covering ganache mistakes)
Instructions
For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in a food processor. Add melted butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 11-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around your fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan. Make sure the corners aren’t too thick, as the crust gets quite hard.
For ganache:
Bring whipping cream to a gentle simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 1 to 1 1/2 cups ganache over bottom of crust to cover evenly with a thin layer. Freeze the crust until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern. (At this point, I refrigerated the ganache in the saucepan to add the lattice the next morning. It needed a tiny bit more cream and a little heat to be soft enough to pipe the next day.)
For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack and let cool 10 minutes. Refrigerate hot cheesecake on rack (or on rack built into your fridge) until cool, about 3 hours (or overnight.)
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction to make a diamond lattice shape (I screwed this up and ended up with squares, whoops!) Pipe rosettes of ganache around top edge of cake. Garnish with chocolate covered coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice and keep chilled.)
Note: depending on how ornate your lattice and rosettes are, you may end up with leftover ganache. Don’t let it go to waste! Refrigerate until firm, then scoop into small balls to make truffles! Roll each truffle quickly in your hands until round, then roll in unsweetened chocolate. Truffles keep well in the freezer, let come fully to room temperature before eating.
For the crust
1 9-ounce box chocolate wafer cookies (Do not use Oreos or the like)
6 ounces good bittersweet chocolate, coarsely chopped (I used Callebaut)
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
For the ganache
1 1/2 cups whipping cream
20 ounces good bittersweet chocolate, chopped (I used Callebaut)
1/4 cup Kahlúa or other coffee-flavored liqueur
For the coffee cheesecake filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder
2 tablespoons freshly ground whole espresso coffee beans (fine grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
For the topping:
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Chocolate covered espresso beans (optional, but good for covering ganache mistakes)
Instructions
For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in a food processor. Add melted butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 11-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around your fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan. Make sure the corners aren’t too thick, as the crust gets quite hard.
For ganache:
Bring whipping cream to a gentle simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 1 to 1 1/2 cups ganache over bottom of crust to cover evenly with a thin layer. Freeze the crust until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern. (At this point, I refrigerated the ganache in the saucepan to add the lattice the next morning. It needed a tiny bit more cream and a little heat to be soft enough to pipe the next day.)
For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack and let cool 10 minutes. Refrigerate hot cheesecake on rack (or on rack built into your fridge) until cool, about 3 hours (or overnight.)
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction to make a diamond lattice shape (I screwed this up and ended up with squares, whoops!) Pipe rosettes of ganache around top edge of cake. Garnish with chocolate covered coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice and keep chilled.)
Note: depending on how ornate your lattice and rosettes are, you may end up with leftover ganache. Don’t let it go to waste! Refrigerate until firm, then scoop into small balls to make truffles! Roll each truffle quickly in your hands until round, then roll in unsweetened chocolate. Truffles keep well in the freezer, let come fully to room temperature before eating.
CHOCLATE LOVERS CHEESECAKE
INGREDIENTS
• 1 1/2 cups semi-sweet chocolate chips
• 11 ounces (345g) cream cheese, softened
• 1/3 cup sugar
• 1/4 cup butter, room temperature
• 1 1/2 teaspoons vanilla
• 1 cup heavy cream
• 4 ounces (125g) dark chocolate
• 2 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla
DIRECTIONS
1. Melt chocolate chips in top of a double boiler over low heat. Stir until melted. Combine cream cheese and butter in the bowl of an electric mixer with the paddle attachment until fluffy and smooth. Add sugar and vanilla and beat well, scraping down the sides. Add melted chocolate and beat to combine.
2. In another bowl add the heavy cream and beat until stiff peaks form. Fold into the chocolate cream cheese mixture gently. Spoon mixture into a springform mold lined with aluminum foil (or sure 2 1/2 inch cookie cutters as I did that are set on a parchment lined baking sheet). Chill the mixture for 1 to 2 hours. Invert onto a serving platter and remove the aluminum foil.
3. In a microwaveable dish add the dark chocolate and water and cook for 30 second intervals until the mixture is melted. Let cool slightly. Pour over the top of the cheesecake and set aside.
4. In another bowl add the whipped cream icing ingredients and beat until stiff peaks form. Fill a pastry bag fitted with the tip of your choice (I used a #96 star tip). Pipe icing on the top of the cheesecake and serve immediately, or chill until ready to serve.
5. Note: to make the swirled hearts melt semi-sweet chocolate and white chocolate separately, make a square of aluminum foil with folded up the edges (so the chocolate won't run out) and then pour both chocolates into the foil and swirl with a chopstick. Allow to harden and then use a heart shaped cookie cutter and apply light pressure to cut out the shapes. They can break easily so go slowly.
• 1 1/2 cups semi-sweet chocolate chips
• 11 ounces (345g) cream cheese, softened
• 1/3 cup sugar
• 1/4 cup butter, room temperature
• 1 1/2 teaspoons vanilla
• 1 cup heavy cream
• 4 ounces (125g) dark chocolate
• 2 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla
DIRECTIONS
1. Melt chocolate chips in top of a double boiler over low heat. Stir until melted. Combine cream cheese and butter in the bowl of an electric mixer with the paddle attachment until fluffy and smooth. Add sugar and vanilla and beat well, scraping down the sides. Add melted chocolate and beat to combine.
2. In another bowl add the heavy cream and beat until stiff peaks form. Fold into the chocolate cream cheese mixture gently. Spoon mixture into a springform mold lined with aluminum foil (or sure 2 1/2 inch cookie cutters as I did that are set on a parchment lined baking sheet). Chill the mixture for 1 to 2 hours. Invert onto a serving platter and remove the aluminum foil.
3. In a microwaveable dish add the dark chocolate and water and cook for 30 second intervals until the mixture is melted. Let cool slightly. Pour over the top of the cheesecake and set aside.
4. In another bowl add the whipped cream icing ingredients and beat until stiff peaks form. Fill a pastry bag fitted with the tip of your choice (I used a #96 star tip). Pipe icing on the top of the cheesecake and serve immediately, or chill until ready to serve.
5. Note: to make the swirled hearts melt semi-sweet chocolate and white chocolate separately, make a square of aluminum foil with folded up the edges (so the chocolate won't run out) and then pour both chocolates into the foil and swirl with a chopstick. Allow to harden and then use a heart shaped cookie cutter and apply light pressure to cut out the shapes. They can break easily so go slowly.
CHOCOLATE CHEESECAKE
I small packet digestive biscuits
100gr melted butter
1 tub cream cheese
1 small tub of Double Cream
6 teaspoons of sugar
Ferrero Rocher
Chocolate ( to grate over)
Mash up the biscuits and mix together with melted butter.
Press the mixture down into a tin and leave in the fridge whilst you make filling.
Whip the double cream until thick and add in some sugar, add the cream cheese and mix together.
When you have done so crush together several Ferrero Rocher treats and mix with your cream and cheese.
Pour over biscuit base and decorate with grated chocolate.
Leave in fridge for at least two hours.
100gr melted butter
1 tub cream cheese
1 small tub of Double Cream
6 teaspoons of sugar
Ferrero Rocher
Chocolate ( to grate over)
Mash up the biscuits and mix together with melted butter.
Press the mixture down into a tin and leave in the fridge whilst you make filling.
Whip the double cream until thick and add in some sugar, add the cream cheese and mix together.
When you have done so crush together several Ferrero Rocher treats and mix with your cream and cheese.
Pour over biscuit base and decorate with grated chocolate.
Leave in fridge for at least two hours.
WHITE CHOCOLATE CHEESECAKE
Serve very thin slices as this cheesecake is rich – but so delicious!
Ingredients
For the base
2oz (50g) butter
1oz (25g) Divine Dark Chocolate
5oz (150g) digestive biscuits, crushed
For the filling
10oz (300g) Divine White Chocolate, broken into pieces
14oz (400g) full fat cream cheese
150 ml (¼ pint) soured cream
2 eggs
1 teaspoon vanilla extract
To serve
Dusting of Divine Cocoa Powder
About 225g (8oz) fresh strawberries or raspberries
Cook's Tip:
White chocolate can be tricky to use when melted – do not allow to get too hot otherwise it becomes grainy.
The surface of the baked cheesecake may crack slightly in the middle; do not worry this is part of its charm!
To avoid a really deep crack loosen the tin around the edge before the cheesecake becomes cold.
Preparation & Quantity:
Grease and line the base of an 8” (20cm) deep spring form cake tin with non-stick paper.
Pre-heat oven to 160°C/Gas 3/ Fan 140°C
Serves 8
Method
Melt butter in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin – chill in the fridge.
Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.
Whisk the cream cheese and eggs together in a large bowl until smooth, add soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
Serve dusted with cocoa powder and with a few fresh strawberries or raspberries
BRON: Mary Berry
Ingredients
For the base
2oz (50g) butter
1oz (25g) Divine Dark Chocolate
5oz (150g) digestive biscuits, crushed
For the filling
10oz (300g) Divine White Chocolate, broken into pieces
14oz (400g) full fat cream cheese
150 ml (¼ pint) soured cream
2 eggs
1 teaspoon vanilla extract
To serve
Dusting of Divine Cocoa Powder
About 225g (8oz) fresh strawberries or raspberries
Cook's Tip:
White chocolate can be tricky to use when melted – do not allow to get too hot otherwise it becomes grainy.
The surface of the baked cheesecake may crack slightly in the middle; do not worry this is part of its charm!
To avoid a really deep crack loosen the tin around the edge before the cheesecake becomes cold.
Preparation & Quantity:
Grease and line the base of an 8” (20cm) deep spring form cake tin with non-stick paper.
Pre-heat oven to 160°C/Gas 3/ Fan 140°C
Serves 8
Method
Melt butter in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin – chill in the fridge.
Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.
Whisk the cream cheese and eggs together in a large bowl until smooth, add soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
Serve dusted with cocoa powder and with a few fresh strawberries or raspberries
BRON: Mary Berry
COCONUT CREAN CHEESECAKE
Summary: Coconut Cheesecake Topped with Coconut Cream Custard, all on a Chocolate Macaroon Crust.
Ingredients
1. Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time. Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.
Preparation time: 25 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8
Recipe adapted from: CookEatShare.com
Ingredients
- 2 1/2 c. grated fresh coconut
- 1 c. whipping cream (scalded)
- 1 1/2 cup sugar
- 20 ounce cream cheese
- 4 large eggs – 2 egg yolks
- 2 1/2 T coconut liqueur
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 c. lowfat sour cream
- 1/4 c. cream of coconut
- 1/2 teaspoon coconut liqueur
- Coconut flakes, lightly toasted
- Chocolate shavings for top
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
- Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
1. Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time. Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.
Preparation time: 25 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8
Recipe adapted from: CookEatShare.com
COCONUT-CHOCOLATE CHEESECAKE
Ingredients:
1 tablespoon unsalted butter, melted, for preparing pan
Chocolate Cookie and Coconut Crust:
1 cup shredded or flaked sweetened coconut, toasted
1¼ cups Chocolate Cookie crumbs, finely ground (Use about 2 cups or 6 ounces of cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
1 ounce (2 tablespoons) bittersweet or, semisweet chocolate, coarsely chopped
1 tablespoon unsalted butter, room temperature
1 tablespoon water
Coconut Filling:
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 tablespoon light or, dark rum or, orange juice
2½ teaspoons pure vanilla extract
¼ teaspoon coconut extract
2 tablespoons all-purpose flour
5 large eggs
2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
Chocolate Coconut Topping:
6½ ounces bittersweet or, semisweet chocolate, coarsely chopped
1 ounce unsweetened baking chocolate, coarsely chopped
2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
2 tablespoons light or, dark rum or, orange juice
1/8 teaspoon coconut extract
Garnish:
About ½ cup shredded or, flaked sweetened coconut, toasted
Directions:
1 tablespoon unsalted butter, melted, for preparing pan
Chocolate Cookie and Coconut Crust:
1 cup shredded or flaked sweetened coconut, toasted
1¼ cups Chocolate Cookie crumbs, finely ground (Use about 2 cups or 6 ounces of cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
1 ounce (2 tablespoons) bittersweet or, semisweet chocolate, coarsely chopped
1 tablespoon unsalted butter, room temperature
1 tablespoon water
Coconut Filling:
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 tablespoon light or, dark rum or, orange juice
2½ teaspoons pure vanilla extract
¼ teaspoon coconut extract
2 tablespoons all-purpose flour
5 large eggs
2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
Chocolate Coconut Topping:
6½ ounces bittersweet or, semisweet chocolate, coarsely chopped
1 ounce unsweetened baking chocolate, coarsely chopped
2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
2 tablespoons light or, dark rum or, orange juice
1/8 teaspoon coconut extract
Garnish:
About ½ cup shredded or, flaked sweetened coconut, toasted
Directions:
- Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter.
Chocolate Cookie and Coconut Crust:
- To toast coconut: spread coconut on a rimmed baking sheet and place in the oven. Stir every 2 to 3 minutes for about 10 minutes or until the coconut is lightly browned. Remove from oven.
- Crush or grind the whole cookies to make crumbs. Tip: process whole cookies in a food processor or small grinder. Add the toasted coconut and chocolate to the food processor and continue processing until the mixture is finely ground. Add the butter and water and mix until thoroughly mixed and mixture is crumbly.
Bake: - Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
- When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
- Reduce oven to 325 degrees F.
Coconut Filling: - In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
- Add the rum, vanilla extract, coconut extract, and flour; continue beating on medium low speed until thoroughly combined, about 1 minute.
- Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Add the cream of coconut and stir until well blended.
- Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
- Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
- Pour the cheesecake filling into the cookie crust.
Bake:
- Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes.
- Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
- When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Chocolate Coconut Topping: - Place the chopped bittersweet or semisweet and unsweetened chocolate in a medium bowl. Set aside.
- In a small heavy saucepan over medium low heat, heat the cream of coconut until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add rum and coconut extract, stirring until completely mixed. Remove from heat and set aside to cool about 10 minutes or until starting to cool and thicken.
- Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges.
Garnish:
- Sprinkle toasted coconut around the outside edge of the topping.
- Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
BRON:TheBakingPan.com
COCOA DE LECHE CHEESECAKE
Preheat oven to 325 degrees
2 cups crushed waffle cones
1 tsp cinnamon
3 Tbsp sugar
1/2 cup butter melted
Mix crumbs, cinnamon and sugar in a small bowl. Add butter stir until all crumbs are coated. Press in to the bottom and up the sides of a 9inch springform pan. Place in the freezer while you make filling.
4-8oz blocks philadelphia cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup La Lechera (Mexican sweetened condensed milk)
In mixer whip cream cheese until fluffy, about 4-5 minutes on medium (4). Add sugar, cornstarch and vanilla, continue to mix until combined on medium (4). Turn mixer to low(1) and add eggs 1 at a time just until blended. Stir in by hand the La Lechera. Pour into crust and bake for 75 minutes. Remove from oven place on cooling rack. Let cool for 15 minutes, then run knife around edges. Cool for another 45 minutes on rack. The place in fridge for at least 4 hours.
In microwave melt 4 oz chopped semisweet chocolate. Stir in 1 tsp of shortening. Drizzle over top and place back in fridge until ready to serve.
ENJOY!!:)
BRON:Uncategorized
2 cups crushed waffle cones
1 tsp cinnamon
3 Tbsp sugar
1/2 cup butter melted
Mix crumbs, cinnamon and sugar in a small bowl. Add butter stir until all crumbs are coated. Press in to the bottom and up the sides of a 9inch springform pan. Place in the freezer while you make filling.
4-8oz blocks philadelphia cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup La Lechera (Mexican sweetened condensed milk)
In mixer whip cream cheese until fluffy, about 4-5 minutes on medium (4). Add sugar, cornstarch and vanilla, continue to mix until combined on medium (4). Turn mixer to low(1) and add eggs 1 at a time just until blended. Stir in by hand the La Lechera. Pour into crust and bake for 75 minutes. Remove from oven place on cooling rack. Let cool for 15 minutes, then run knife around edges. Cool for another 45 minutes on rack. The place in fridge for at least 4 hours.
In microwave melt 4 oz chopped semisweet chocolate. Stir in 1 tsp of shortening. Drizzle over top and place back in fridge until ready to serve.
ENJOY!!:)
BRON:Uncategorized
CARAMEL CAPPUCCINO CHEESECAKE
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Beat the whipping cream and sugar in a chilled bowl until soft peaks form. Spread over the top of the cheesecake. Drizzle on the rest of the caramel. I like to drizzle it all in lines in one direction and then run the knife in parallel lines through it, alternating directions. I will illustrate in my beautiful very professional drawing.
Not only can I decorate cheesecakes, I can also DRAW PICTURES of decorating cheesecakes. It's called being artistic people.
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup (I think).
BRON: Betty Crocker
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Beat the whipping cream and sugar in a chilled bowl until soft peaks form. Spread over the top of the cheesecake. Drizzle on the rest of the caramel. I like to drizzle it all in lines in one direction and then run the knife in parallel lines through it, alternating directions. I will illustrate in my beautiful very professional drawing.
Not only can I decorate cheesecakes, I can also DRAW PICTURES of decorating cheesecakes. It's called being artistic people.
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup (I think).
BRON: Betty Crocker
CHOCOLATE CHIP CHEESECAKE
Ingredients
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips
Preparation
1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips
Preparation
1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
CHERRY CHEESECAKE
Serves 10
This Cherry Cheesecake looks so pretty and using a packet of jelly to set the cherries is a time saver. The Cheesecake will keep very well in the fridge (covered) for a week.
CHEESECAKE
1 cup (250 ml) cold tap water
1 x 250g Ina Paarman's Lemon Cheesecake Mix
1 cup (250 ml) fresh whipping cream
Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth.
Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended. Dish the mixture into a rectangular dish about 26 cm x 14 cm x 4.5 cm deep. Refrigerate.
TOPPING
80 g packet red jelly crystals (cherry, raspberry or strawberry)
1 cup (250 ml) boiling water
425 g can of black cherries in syrup
Combine the jelly crystals and boiling water in a medium size mixing bowl. When the jelly has dissolved completely add the tin of cherries with all the syrup. Refrigerate until the jelly is thickened to the consistency of raw egg white. Spoon the jelly with cherries over the cheesecake. Cover and refrigerate overnight
Coconut Cheesecake with Strawberries
Serves 6 - 8
This Cherry Cheesecake looks so pretty and using a packet of jelly to set the cherries is a time saver. The Cheesecake will keep very well in the fridge (covered) for a week.
CHEESECAKE
1 cup (250 ml) cold tap water
1 x 250g Ina Paarman's Lemon Cheesecake Mix
1 cup (250 ml) fresh whipping cream
Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth.
Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended. Dish the mixture into a rectangular dish about 26 cm x 14 cm x 4.5 cm deep. Refrigerate.
TOPPING
80 g packet red jelly crystals (cherry, raspberry or strawberry)
1 cup (250 ml) boiling water
425 g can of black cherries in syrup
Combine the jelly crystals and boiling water in a medium size mixing bowl. When the jelly has dissolved completely add the tin of cherries with all the syrup. Refrigerate until the jelly is thickened to the consistency of raw egg white. Spoon the jelly with cherries over the cheesecake. Cover and refrigerate overnight
Coconut Cheesecake with Strawberries
Serves 6 - 8
CHERRY CHEESE DELIGHT
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened
Filling:
2 packages (250gr ea) cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 carton (12 ounces/360ml) frozen whipped topping, thawed
2 cans (21 ounces each) cherry pie filling
Directions:
In a small bowl, combine the flour, pecans and brown sugar.
Stir in butter until crumbly.
Lightly pat into an ungreased 13-in. x 9-in. baking dish.
Bake at 350° for 18-20 minutes or until golden brown. Cool completely.
For filling, in a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping.
Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours
Bron: Babie Rose
Plasing: Henriette Wessels
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened
Filling:
2 packages (250gr ea) cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 carton (12 ounces/360ml) frozen whipped topping, thawed
2 cans (21 ounces each) cherry pie filling
Directions:
In a small bowl, combine the flour, pecans and brown sugar.
Stir in butter until crumbly.
Lightly pat into an ungreased 13-in. x 9-in. baking dish.
Bake at 350° for 18-20 minutes or until golden brown. Cool completely.
For filling, in a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping.
Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours
Bron: Babie Rose
Plasing: Henriette Wessels
CHOCOLATE MOUSSE CHEESECAKE
To celebrate our anniversary we return to an updated version of our chocolate cheesecake which was one of the very first recipes we posted on that first day, five years ago. I've updated the recipe and introduced a new method for adding the whipping cream to the batter, which results in a silky smooth, lighter textured cheesecake. I will be incorporating that idea into future cheesecake recipes for sure.
I bake my cheesecakes in a 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle.
Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
Mix together and press into pan :
1 ½ cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar
Cream together:
1 ½ pounds cream cheese ( three 8 oz blocks)
3 squares unsweetened baking chocolate, melted
( In a pinch you can substitute 2/3 cup cocoa)
1 ¼ cups sugar
Add, one at a time:
3 eggs
Then add:
2 tsp vanilla extract
To the bowl of your electric mixer add
1 cup whipping cream
2 tbsp powdered sugar
1 tsp vanilla
Whip to soft peaks and then fold gently into the cheesecake batter.
Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
Ganache glaze:
In a small saucepan, scald but do not boil:
¼ cup whipping cream
Then melt in on low heat:
¾ cup semisweet chocolate chips.
Pour over cooled cake and garnish with fresh berries if you like.
I bake my cheesecakes in a 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle.
Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
Mix together and press into pan :
1 ½ cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar
Cream together:
1 ½ pounds cream cheese ( three 8 oz blocks)
3 squares unsweetened baking chocolate, melted
( In a pinch you can substitute 2/3 cup cocoa)
1 ¼ cups sugar
Add, one at a time:
3 eggs
Then add:
2 tsp vanilla extract
To the bowl of your electric mixer add
1 cup whipping cream
2 tbsp powdered sugar
1 tsp vanilla
Whip to soft peaks and then fold gently into the cheesecake batter.
Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
Ganache glaze:
In a small saucepan, scald but do not boil:
¼ cup whipping cream
Then melt in on low heat:
¾ cup semisweet chocolate chips.
Pour over cooled cake and garnish with fresh berries if you like.
CHOCOLATE CHIP COOKIE DELIGHT
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed,
divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional
Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed,
divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional
Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
CHOCOLATE CHIP MUFFIN CHEESECAKE
INGREDIENTS:
6 Chocolate Chip Muffins (either baked or bought)
Spray large springform pan with Spray & Cook
CHEESECAKE MIXTURE:
2 X250ml smooth creamed cottage cheese
170ml sugar
1 tin condensed milk
2x250ml cream
20ml gelatine
150ml lemon juice
Melted dark chocolate to make chocolate leaves for decoration (Melt chocolate and brush the underside of non-toxic leaves and leave to dry) Pull off when dry and ready to decorate
Beat the creamcheese, sugar and condensed milk until very stiff.
In a separate bowl beat the cream until stiff.
Add the lemon juice to the gelatine and dissolve over hot water to dissolve.
Add the gelatine mixture to the creamcheese mixture and then add the cream.
Fold in well.
Use a little of the mixture to glue the round muffin discs to the side of ringpan.
Do a layer of cheese mixture into the ringpan, then do a layer of muffins, repeat this twice ending up with a layer of creamcheese mixture.
Decorate with chocolate leaves and leave overnight in the fridge to set.
When set, loosen the ring of the pan and serve.
Enjoy!
6 Chocolate Chip Muffins (either baked or bought)
Spray large springform pan with Spray & Cook
CHEESECAKE MIXTURE:
2 X250ml smooth creamed cottage cheese
170ml sugar
1 tin condensed milk
2x250ml cream
20ml gelatine
150ml lemon juice
Melted dark chocolate to make chocolate leaves for decoration (Melt chocolate and brush the underside of non-toxic leaves and leave to dry) Pull off when dry and ready to decorate
Beat the creamcheese, sugar and condensed milk until very stiff.
In a separate bowl beat the cream until stiff.
Add the lemon juice to the gelatine and dissolve over hot water to dissolve.
Add the gelatine mixture to the creamcheese mixture and then add the cream.
Fold in well.
Use a little of the mixture to glue the round muffin discs to the side of ringpan.
Do a layer of cheese mixture into the ringpan, then do a layer of muffins, repeat this twice ending up with a layer of creamcheese mixture.
Decorate with chocolate leaves and leave overnight in the fridge to set.
When set, loosen the ring of the pan and serve.
Enjoy!
MINI CHERRY CHEESECAKE
1 can cherry-pie filling,
1/2 Cup butter,
1+1/4 Cups crushed ginger biscuits,
1+1/4Cups sugar (divided),
2 eggs,
2-8oz cream cheese,
1tsp vanilla & enough glazed or fresh cherries.
METHOD: Make crust by mixing crushed biscuits with melted butter & 1/4Cup sugar well together & set aside.
Milx 1Cup sugar,eggs,cream cheese & vanilla until well combined.
Press 1tsp crust mixture in each papercupped- lined hollow of muffin pan.
Fill 1/2full with cream-cheese mixture.
Bake in preheated oven 180°C for about 17to20 mins.
Cool & store in airtight container in the regrigerator.
TO SERVE:
Top each cheesecake with a tsp of cherry pie filling & gently insert a cherry into each cheese cake.
Bron: Shugary Sweets
1/2 Cup butter,
1+1/4 Cups crushed ginger biscuits,
1+1/4Cups sugar (divided),
2 eggs,
2-8oz cream cheese,
1tsp vanilla & enough glazed or fresh cherries.
METHOD: Make crust by mixing crushed biscuits with melted butter & 1/4Cup sugar well together & set aside.
Milx 1Cup sugar,eggs,cream cheese & vanilla until well combined.
Press 1tsp crust mixture in each papercupped- lined hollow of muffin pan.
Fill 1/2full with cream-cheese mixture.
Bake in preheated oven 180°C for about 17to20 mins.
Cool & store in airtight container in the regrigerator.
TO SERVE:
Top each cheesecake with a tsp of cherry pie filling & gently insert a cherry into each cheese cake.
Bron: Shugary Sweets
MINI CHEESECAKE
Prep Time: 30 minutes
Cook Time: 14 minutes
Yield: 12 mini cheesecakes
Ingredients
For the crust:
To make the crust:
Preheat oven to 350°. Generously grease a 12-cup mini cheesecake pan or mini muffin pan. You may also place liners in mini muffin pan.
Mix graham cracker crumbs, sugar, and butter until combined. Press crust into bottom and about halfway up sides of prepared pan.
To make the filling:
Using an electric mixer on medium-low speed, beat cream cheese, sugar, egg, and vanilla until well-blended and smooth.
Pour batter over crusts. Bake 12-14 minutes or until set.
To make the chocolate whipped cream:
Place cream, cream de cacao, cocoa, and sugar in a large bowl. Beat until soft peaks form.
To make the raspberry-white chocolate glaze:
Place white chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended.
If you'll need more glaze, use the same ratio of ingredients to make a larger batch.
Cook Time: 14 minutes
Yield: 12 mini cheesecakes
Ingredients
For the crust:
- 1 & 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 8 oz cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup cream de cacao
- 1 teaspoon cocoa
- 1 tablespoon sugar
- 1 ounce baking white chocolate
- 1 tablespoon raspberry preserves
To make the crust:
Preheat oven to 350°. Generously grease a 12-cup mini cheesecake pan or mini muffin pan. You may also place liners in mini muffin pan.
Mix graham cracker crumbs, sugar, and butter until combined. Press crust into bottom and about halfway up sides of prepared pan.
To make the filling:
Using an electric mixer on medium-low speed, beat cream cheese, sugar, egg, and vanilla until well-blended and smooth.
Pour batter over crusts. Bake 12-14 minutes or until set.
To make the chocolate whipped cream:
Place cream, cream de cacao, cocoa, and sugar in a large bowl. Beat until soft peaks form.
To make the raspberry-white chocolate glaze:
Place white chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended.
If you'll need more glaze, use the same ratio of ingredients to make a larger batch.
CHOCOLATE CHEESECAKE BITES
We are huge Cheesecake lovers. I love to make it every which way I can.
Chocolate Cheesecake Bites
Makes 6 Cheesecake bites
8 ounces cream cheese
2 eggs
1/8 cup sugar
1/2 tsp vanilla
Chocolate Topping:
8 ounces good dark chocolate
2 ounces heavy whipping cream
crust:
1/2 cup almond meal flour
1/4 cup slivered almonds
1/4 cup sugar in the raw
1/8 teaspoon fine Sea Salt
1/8 teaspoon Baking Soda
1/8 cup melted butter
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, and salt. Add the butter and combine with a spoon.
Chocolate Cheesecake Bites
Makes 6 Cheesecake bites
8 ounces cream cheese
2 eggs
1/8 cup sugar
1/2 tsp vanilla
Chocolate Topping:
8 ounces good dark chocolate
2 ounces heavy whipping cream
crust:
1/2 cup almond meal flour
1/4 cup slivered almonds
1/4 cup sugar in the raw
1/8 teaspoon fine Sea Salt
1/8 teaspoon Baking Soda
1/8 cup melted butter
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, and salt. Add the butter and combine with a spoon.
GLUTEN FREE CARAMEL CHEESECAKE
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake.
Bron: Eat
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake.
Bron: Eat
MINI CHOCOLATE CHIP CHEESECAKE
1- 8oz brick of cream cheese, at room temperature
1 egg
1/2 can sweetened condensed milk
1/3 C sugar
2 tsp vanilla
2 tsp corn starch
3/4 C mini chocolate chips, divided
12 square graham crackers
Ganache:
1/2 can condensed milk
1/2 C milk chocolate chips
Preheat oven to 325 degrees. Place one graham square into each well of your brownie pan. (if using a muffin tin, place cookie of choice in bottom of each well, of pan). Set aside.
In a bowl, beat the cream cheese until fluffy and free of lumps; about 4 minutes. Slowly beat in the vanilla and sugar; until well combined. Beat in egg, just until combined, and stir in cornstarch and 1/2 C mini chocolate chips. Pour cheesecake filling evenly on top of each graham cracker. Bake for 15-20 minutes; until cheesecake is firm, but still slightly wiggly in center. Cool completely.
In a small sauce pot, over med-low heat, melt the milk chocolate with the condensed milk; until smooth. Generously spread ganache on top pf cooled cheesecakes and spread evenly and sprinkle with remaining mini chocolate chips. Refrigerate until serving.
1 egg
1/2 can sweetened condensed milk
1/3 C sugar
2 tsp vanilla
2 tsp corn starch
3/4 C mini chocolate chips, divided
12 square graham crackers
Ganache:
1/2 can condensed milk
1/2 C milk chocolate chips
Preheat oven to 325 degrees. Place one graham square into each well of your brownie pan. (if using a muffin tin, place cookie of choice in bottom of each well, of pan). Set aside.
In a bowl, beat the cream cheese until fluffy and free of lumps; about 4 minutes. Slowly beat in the vanilla and sugar; until well combined. Beat in egg, just until combined, and stir in cornstarch and 1/2 C mini chocolate chips. Pour cheesecake filling evenly on top of each graham cracker. Bake for 15-20 minutes; until cheesecake is firm, but still slightly wiggly in center. Cool completely.
In a small sauce pot, over med-low heat, melt the milk chocolate with the condensed milk; until smooth. Generously spread ganache on top pf cooled cheesecakes and spread evenly and sprinkle with remaining mini chocolate chips. Refrigerate until serving.
NO BAKE CARAMEL CHEESECAKE BARS
These bars keep well in the freezer, so go ahead and make a lot…you won’t regret it
Here’s what you need:
For the Crust:
1 cup blanched almond flour
1/4 teaspoon salt
1/2 cup dates, pitted
For the Cheesecake:
12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
1/2 cup coconut oil
1/2 cup raw honey
1 teaspoon vanilla extract
For the Caramel:
20 dates, pitted, soaked for 1 hour, then discard soaking water
3 Tablespoons filtered water
5 Tablespoons canned coconut milk, full fat
1 teaspoon vanilla extract
pinch of salt (plus extra for the top)
Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the caramel.
Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.
24 Servings
BRON:SARAHSSKINNYFIBER
Here’s what you need:
For the Crust:
1 cup blanched almond flour
1/4 teaspoon salt
1/2 cup dates, pitted
For the Cheesecake:
12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
1/2 cup coconut oil
1/2 cup raw honey
1 teaspoon vanilla extract
For the Caramel:
20 dates, pitted, soaked for 1 hour, then discard soaking water
3 Tablespoons filtered water
5 Tablespoons canned coconut milk, full fat
1 teaspoon vanilla extract
pinch of salt (plus extra for the top)
Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the caramel.
Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.
24 Servings
BRON:SARAHSSKINNYFIBER
CHOCOLATE CHERRY CHEESECAKE BARS
Sugar Cookie layer:
½ cup (1 stick) butter, softened to cool room temperature
½ cup granulated sugar
3 tablespoons powdered sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Filling & topping:
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
¼ teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 (12 oz) bag semisweet chocolate chips (2 cups)
½ cup butter or margarine
½ cup whipping cream
Preheat oven to 350°F.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the egg and extracts and mix until blended. Add half the flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Spread and press dough into the bottom of a 9”x13” baking dish. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth.
Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Pour cherry mixture evenly over crust.
Bake 20-25 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth.
Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars.
Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
½ cup (1 stick) butter, softened to cool room temperature
½ cup granulated sugar
3 tablespoons powdered sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Filling & topping:
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
¼ teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 (12 oz) bag semisweet chocolate chips (2 cups)
½ cup butter or margarine
½ cup whipping cream
Preheat oven to 350°F.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the egg and extracts and mix until blended. Add half the flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Spread and press dough into the bottom of a 9”x13” baking dish. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth.
Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Pour cherry mixture evenly over crust.
Bake 20-25 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth.
Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars.
Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
4 INGREDIENTS CHEESECAKE
And by popular demand, here's a little beauty that ALL of my family love.
Little Lemon Cheesecakes:
250g cream cheese, softened
280g jar lemon butter
8 round, crunchy biscuits
Line 8 holes of a muffin tray with paper muffin shells and place a buttersnap bickie flat side up in each. Using an electric mixer, beat cheese until creamy, then add all the lemon butter, mixing until nice and creamy. Spoon mixture onto biscuits and freeze for 2-3 hours or until firm. 5 minutes before serving, remove paper and serve decorated with fresh seasonal fruit.
Little Lemon Cheesecakes:
250g cream cheese, softened
280g jar lemon butter
8 round, crunchy biscuits
Line 8 holes of a muffin tray with paper muffin shells and place a buttersnap bickie flat side up in each. Using an electric mixer, beat cheese until creamy, then add all the lemon butter, mixing until nice and creamy. Spoon mixture onto biscuits and freeze for 2-3 hours or until firm. 5 minutes before serving, remove paper and serve decorated with fresh seasonal fruit.
5 MINUTE-4 INGREDIENT NO BAKE CHEESECAKE
Ingredients:
1 can of sweetened condensed milk
1 240g tub of cool whip
1/3 cup of lemon or lime juice
1 240g package of cream cheese.
Instructions:
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 20cm cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.
Add-ons-Make it your own!
To make this recipe your own, there are several things you can add.
Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.
Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.
Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.
1 can of sweetened condensed milk
1 240g tub of cool whip
1/3 cup of lemon or lime juice
1 240g package of cream cheese.
Instructions:
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 20cm cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.
Add-ons-Make it your own!
To make this recipe your own, there are several things you can add.
Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.
Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.
Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.
10 MINUTE CHEESECAKE
Ingredients(Serves: 6)
• 1 pkt Boudoir biscuits, broken up
• 1 box vanilla instant pudding
• 125 ml SPAR milk
• 250 ml SPAR cream
• 125 ml SPAR vanilla flavoured drinking yoghurt
• 100 g slab milk chocolate, grated
Method
1. Break the biscuits into 4-5 pieces each, directly into a dessert serving bowl.
2. In a 1.5 litre SPAR Good Living porcelain mixing bowl, beat the instant pudding powder, milk, cream and yoghurt together on low speed for 3 minutes until thickened and creamy. Pour this over the biscuit layer.
3. Thickly sprinkle all the grated chocolate over to completely cover the top. Cover and refrigerate until required.
Hints and Tips
BRON:SPAR
• 1 pkt Boudoir biscuits, broken up
• 1 box vanilla instant pudding
• 125 ml SPAR milk
• 250 ml SPAR cream
• 125 ml SPAR vanilla flavoured drinking yoghurt
• 100 g slab milk chocolate, grated
Method
1. Break the biscuits into 4-5 pieces each, directly into a dessert serving bowl.
2. In a 1.5 litre SPAR Good Living porcelain mixing bowl, beat the instant pudding powder, milk, cream and yoghurt together on low speed for 3 minutes until thickened and creamy. Pour this over the biscuit layer.
3. Thickly sprinkle all the grated chocolate over to completely cover the top. Cover and refrigerate until required.
Hints and Tips
BRON:SPAR
3 DREAM FLAVOURS CHEESECAKE
CRUST
200 g ginger biscuits
100 g butter - melted
Make a biscuit base with the biscuits and butter and line the base of a spring form pan.
500 ml cream
1 tin caramel condensedmilk
100 g good quality dark chocolate - melted
1 tin condensed milk
juice of 2 lemons
250 g cream cheese - make sure it is at room temperature
3 sheets of gelatin
vanilla extract
Soften the gelatin in a bowl with some cold water.
When soft, place the bowl in the microwave for about 30 seconds or until gelatin has dissolved.
Cool slightly.
Squeeze the juice of the lemons and add to the condensed milk in a bowl and stir until it thickens.
Add the cream cheese and let it rest while you whip the cream until stiff.
Now add the cream cheese mixture to the cream and gently fold it in.
Fold in the gelatin - a little bit at a time.
Divide your cheesecake mixture into three bowls.
BOWL NO 1. Add the melted chocolate.
BOWL NO 2. Add the caramel condensedmilk.
BOWL NO 3. Add some vanilla extract.
Slowly start pouring the layers into the prepared pan, 1 flavour at a time.
Be very gentle and try not to have to spread the mixture or else the colors will blend.
BRON:Nina's
200 g ginger biscuits
100 g butter - melted
Make a biscuit base with the biscuits and butter and line the base of a spring form pan.
500 ml cream
1 tin caramel condensedmilk
100 g good quality dark chocolate - melted
1 tin condensed milk
juice of 2 lemons
250 g cream cheese - make sure it is at room temperature
3 sheets of gelatin
vanilla extract
Soften the gelatin in a bowl with some cold water.
When soft, place the bowl in the microwave for about 30 seconds or until gelatin has dissolved.
Cool slightly.
Squeeze the juice of the lemons and add to the condensed milk in a bowl and stir until it thickens.
Add the cream cheese and let it rest while you whip the cream until stiff.
Now add the cream cheese mixture to the cream and gently fold it in.
Fold in the gelatin - a little bit at a time.
Divide your cheesecake mixture into three bowls.
BOWL NO 1. Add the melted chocolate.
BOWL NO 2. Add the caramel condensedmilk.
BOWL NO 3. Add some vanilla extract.
Slowly start pouring the layers into the prepared pan, 1 flavour at a time.
Be very gentle and try not to have to spread the mixture or else the colors will blend.
BRON:Nina's
NO BAKE CHERRY CHEESECAKE
Crust ingredients:
2 1/2 cups Tennis biscuit crumbs
6 tablespoons sugar
2/3 cup butter, melted
Spread the Tennis biscuit mixture in a pie dish. Press the crust firmly into the dish. I use the bottom of a measuring cup to flatten it and pack it down. Cover and refrigerate while you prepare the filling
CHEESECAKE FILLING:
125gr cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.
Bron: Southern Life
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 1/2 cups Tennis biscuit crumbs
6 tablespoons sugar
2/3 cup butter, melted
Spread the Tennis biscuit mixture in a pie dish. Press the crust firmly into the dish. I use the bottom of a measuring cup to flatten it and pack it down. Cover and refrigerate while you prepare the filling
CHEESECAKE FILLING:
125gr cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.
Bron: Southern Life
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARROT CHEESECAKE
Carrot Cake Cheese Cake
Ingredients:
2 x packages(530gr) cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup
vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (265gr) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt
Directions:
Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake:
In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter.
Top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting:
In a bowl of an electric mixer, combine 60gr cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and
a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving
Bron: Vriendin Amanda Wellmann
Plasing: Henriette Wessels
Ingredients:
2 x packages(530gr) cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup
vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (265gr) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt
Directions:
Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake:
In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter.
Top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting:
In a bowl of an electric mixer, combine 60gr cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and
a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving
Bron: Vriendin Amanda Wellmann
Plasing: Henriette Wessels
CROCK POT CHEESECAKE
Ingredients
3 x250g Packages of Philadelphia Cream Cheese (or other)
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs (Marie Bescuits wil do)
3 Tablespoons Butter melted
Instructions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour.
Serve.
3 x250g Packages of Philadelphia Cream Cheese (or other)
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs (Marie Bescuits wil do)
3 Tablespoons Butter melted
Instructions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour.
Serve.
DIABETIC CHEESECAKE
A delicious Diabetic Friendly Cheesecake
Ingredients for Diabetic Cheesecake
Unsalted soda crackers
1 can sugar free cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix
Directions for Diabetic Cheesecake
Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!
Ingredients for Diabetic Cheesecake
Unsalted soda crackers
1 can sugar free cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix
Directions for Diabetic Cheesecake
Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!
CHOCOLATE ECLAIR CHEESECAKE
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
ENCHANTED CHEESECAKE
• Prep Time: 20 Min.
• Bake Time: 60-70 Min.
• Decoration Time: 10 Min.
• Difficulty: Moderate
• Yield: Makes 16 Servings.
Crust
• ¾ cup chopped TWIX® Cookie Bars
• ¾ cup ground chocolate graham crackers
• 3 tablespoons butter
• 2 tablespoons sugar
Filling
• 3 bars (8 oz. each) lowfat cream cheese, softened
• ½ cup sugar
• 12 pieces DOVE® Brand Dark Chocolate
• ¼ cup lowfat milk
• 3 eggs
• 2 teaspoons espresso powder
• 2 teaspoons vanilla extract
Topping
• 2 pieces DOVE® Brand Milk Chocolate
• 1 cup whipped topping
Special Utensils
• 1 8-inch spring form pan
• Reynolds® Parchment Paper
• Resealable plastic bag
• For crust:
• 1. Process TWIX® Caramel Cookie Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and slightly up the sides of a spring-form pan whose bottom is lined with Reynolds® Parchment Paper. Bake in a preheated 350°F oven until fragrant, about 7-10 minutes.
• For filling:
• 1. Beat cream cheese with sugar until smooth, about 3 minutes. Meantime, melt dark chocolate with milk in microwave until smooth, about 30 seconds. Add to cream cheese mixture. Add eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract.
• 2. Pour mixture over crust. Bake in preheated 350°F oven for approximately 30 minutes, reduce heat to 300°F and continue baking until center is almost set, about 20-30 minutes. Remove and cool completely before refrigerating cake for 4 hours.
• For topping:
• 1. Before serving, spoon whipped topping into a resealable plastic bag with a 1/2-inch corner snipped off. Pipe rosettes around edge of cake. Using a hand grater, grate DOVE® BrandMilk Chocolate, sprinkling the gratings over whipped topping and cake.
• BRON-BRIGHT IDEAS
• Bake Time: 60-70 Min.
• Decoration Time: 10 Min.
• Difficulty: Moderate
• Yield: Makes 16 Servings.
Crust
• ¾ cup chopped TWIX® Cookie Bars
• ¾ cup ground chocolate graham crackers
• 3 tablespoons butter
• 2 tablespoons sugar
Filling
• 3 bars (8 oz. each) lowfat cream cheese, softened
• ½ cup sugar
• 12 pieces DOVE® Brand Dark Chocolate
• ¼ cup lowfat milk
• 3 eggs
• 2 teaspoons espresso powder
• 2 teaspoons vanilla extract
Topping
• 2 pieces DOVE® Brand Milk Chocolate
• 1 cup whipped topping
Special Utensils
• 1 8-inch spring form pan
• Reynolds® Parchment Paper
• Resealable plastic bag
• For crust:
• 1. Process TWIX® Caramel Cookie Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and slightly up the sides of a spring-form pan whose bottom is lined with Reynolds® Parchment Paper. Bake in a preheated 350°F oven until fragrant, about 7-10 minutes.
• For filling:
• 1. Beat cream cheese with sugar until smooth, about 3 minutes. Meantime, melt dark chocolate with milk in microwave until smooth, about 30 seconds. Add to cream cheese mixture. Add eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract.
• 2. Pour mixture over crust. Bake in preheated 350°F oven for approximately 30 minutes, reduce heat to 300°F and continue baking until center is almost set, about 20-30 minutes. Remove and cool completely before refrigerating cake for 4 hours.
• For topping:
• 1. Before serving, spoon whipped topping into a resealable plastic bag with a 1/2-inch corner snipped off. Pipe rosettes around edge of cake. Using a hand grater, grate DOVE® BrandMilk Chocolate, sprinkling the gratings over whipped topping and cake.
• BRON-BRIGHT IDEAS
EGGLESS BAKED CHEESECAKE
You will need 20 cm cheesecake tin
For the base:
200 gm. Graham biscuit crumbs
100 gm. Melted butter
For the cheesecake:
2 ( 8 oz. ) 480 gm. Cream cheese.
1 cup heavy cream
1 can condensed sweetened milk ( 400 ml)
1 tsp. vanilla
1 Tsp. corn starch
1 ½ cup milk
1 large pack Vanilla pudding
For the topping:
1 can of pie filling of your choice or fresh fruit
Method:
Blend graham biscuit with butter and spread on the bottom of the tin, press well and chill.
Meanwhile, prepare filling by whisking cream cheese, add heavy cream, condensed milk, vanilla & corn starch until all mix well.
Mix vanilla pudding and milk ( according to the instructions ) and whisk until it becomes thick, add to cream cheese mixture.
Place over the base, bake in 350 F oven for 60 minutes, switch off the oven, and leave the door open to cool the cheesecake inside for 10 minutes, then leave it to cool in the room , chill few hours or overnight.
Before serving remove from fridge, release sides and turn into a serving plate.
Top with pie filling or fresh fruit and serve.
For the base:
200 gm. Graham biscuit crumbs
100 gm. Melted butter
For the cheesecake:
2 ( 8 oz. ) 480 gm. Cream cheese.
1 cup heavy cream
1 can condensed sweetened milk ( 400 ml)
1 tsp. vanilla
1 Tsp. corn starch
1 ½ cup milk
1 large pack Vanilla pudding
For the topping:
1 can of pie filling of your choice or fresh fruit
Method:
Blend graham biscuit with butter and spread on the bottom of the tin, press well and chill.
Meanwhile, prepare filling by whisking cream cheese, add heavy cream, condensed milk, vanilla & corn starch until all mix well.
Mix vanilla pudding and milk ( according to the instructions ) and whisk until it becomes thick, add to cream cheese mixture.
Place over the base, bake in 350 F oven for 60 minutes, switch off the oven, and leave the door open to cool the cheesecake inside for 10 minutes, then leave it to cool in the room , chill few hours or overnight.
Before serving remove from fridge, release sides and turn into a serving plate.
Top with pie filling or fresh fruit and serve.
FRUIT-COCKTAIL CHEESECAKE
makes 6-8 small or 1 large cheesecake
It’s difficult to find a more delicious and easy dessert than this one. If you don’t have small springform tins, use small glasses instead.
Ingredients
CRUST
200g Tennis biscuits
80g butter, melted
FILLING
1 packet (80g) lemon jelly
125ml boiling water
250g creamed cottage cheese
190g (½ can) condensed milk
45ml lemon juice
125ml cream
45ml caster sugar
410g Rhodes Fruit Cocktail in Syrup, drained
Method
To make the CRUST, place the Tennis biscuits in a food processor and pulse till fine. Add the melted butter and combine thoroughly. Grease 6-8 10cm springform tins and line the bottom of each one with the biscuit crumbs, pressing down firmly. Leave aside. For the FILLING, place the lemon jelly powder in a glass bowl, add the boiling water and stir until dissolved. Beat the creamed cottage cheese until soft. In a separate bowl, beat the condensed milk and lemon juice together until stiff. Fold the creamed cottage cheese into the jelly, followed by the condensed milk mixture. In another bowl, beat the cream and caster sugar together until stiff and fold into the cheesecake mixture, together with the Rhodes Fruit Cocktail pieces. Divide the cheesecake between the springform tins and allow to set for 20 minutes. Loosen the sides with a sharp knife and remove the cheesecake tarts from the tins to serve.
BRON:Rhodes.
It’s difficult to find a more delicious and easy dessert than this one. If you don’t have small springform tins, use small glasses instead.
Ingredients
CRUST
200g Tennis biscuits
80g butter, melted
FILLING
1 packet (80g) lemon jelly
125ml boiling water
250g creamed cottage cheese
190g (½ can) condensed milk
45ml lemon juice
125ml cream
45ml caster sugar
410g Rhodes Fruit Cocktail in Syrup, drained
Method
To make the CRUST, place the Tennis biscuits in a food processor and pulse till fine. Add the melted butter and combine thoroughly. Grease 6-8 10cm springform tins and line the bottom of each one with the biscuit crumbs, pressing down firmly. Leave aside. For the FILLING, place the lemon jelly powder in a glass bowl, add the boiling water and stir until dissolved. Beat the creamed cottage cheese until soft. In a separate bowl, beat the condensed milk and lemon juice together until stiff. Fold the creamed cottage cheese into the jelly, followed by the condensed milk mixture. In another bowl, beat the cream and caster sugar together until stiff and fold into the cheesecake mixture, together with the Rhodes Fruit Cocktail pieces. Divide the cheesecake between the springform tins and allow to set for 20 minutes. Loosen the sides with a sharp knife and remove the cheesecake tarts from the tins to serve.
BRON:Rhodes.
FRUIT SALAD CHEESECAKE
(You can also make this in muffin Tins)
Ingredients
Crust:
1½ c. vanilla wafer crumbs (vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted
Filling:
1 (620gr) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavoured gelatine
1 (250gr) package cream cheese, cubed
1 ½ c. halved seedless grapes
1 (345gr) can mandarin oranges, drained and cut in half
1 (315gr)jar maraschino cherries, drained and roughly chopped
½ c. finely chopped pecans
2 c. whipped topping (such as Orley Whip)
Directions
For the Crust:
1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring-form pan coated with non-stick cooking spray; set aside.
For the Filling:
2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
3. Place cold water in a small bowl and sprinkle with gelatine; let stand for 1 minute. Stir gelatine mixture into the warm pineapple mixture.
4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely
5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight...
Bron: The Kitchen is my playground
Ingredients
Crust:
1½ c. vanilla wafer crumbs (vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted
Filling:
1 (620gr) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavoured gelatine
1 (250gr) package cream cheese, cubed
1 ½ c. halved seedless grapes
1 (345gr) can mandarin oranges, drained and cut in half
1 (315gr)jar maraschino cherries, drained and roughly chopped
½ c. finely chopped pecans
2 c. whipped topping (such as Orley Whip)
Directions
For the Crust:
1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring-form pan coated with non-stick cooking spray; set aside.
For the Filling:
2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
3. Place cold water in a small bowl and sprinkle with gelatine; let stand for 1 minute. Stir gelatine mixture into the warm pineapple mixture.
4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely
5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight...
Bron: The Kitchen is my playground
CHOCOLATE FUDGE CHEESECAKE
Ingredients
1/2 (1 pound) loaf processed cheese food, cubed
2 (16 ounce) packages confectioners’ sugar
1 cup margarine
1/2 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
In a saucepan, combine the processed cheese, cocoa, chocolate chips and margarine. Set over medium-low heat; cook, stirring frequently, until melted and well blended.
Remove from the heat and stir in the vanilla, confectioners’ sugar and walnuts. Pour into a greased 9×13 inch baking dish. Allow to cool and then cut into small squares.
BRON:Grandmother's Recipe Book, full of Grandmother's Favorite Recipes
1/2 (1 pound) loaf processed cheese food, cubed
2 (16 ounce) packages confectioners’ sugar
1 cup margarine
1/2 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
In a saucepan, combine the processed cheese, cocoa, chocolate chips and margarine. Set over medium-low heat; cook, stirring frequently, until melted and well blended.
Remove from the heat and stir in the vanilla, confectioners’ sugar and walnuts. Pour into a greased 9×13 inch baking dish. Allow to cool and then cut into small squares.
BRON:Grandmother's Recipe Book, full of Grandmother's Favorite Recipes
GERMAN CHOCOLATE CREAM PIE
INGREDIENTS
Crust
12pecan shortbread cookies, broken into pieces
4Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
1/3cup butter, melted
Chocolate Filling
2oz cream cheese (from 8-oz package), softened
1/4cup powdered sugar
1tablespoon milk
1/4cup semisweet chocolate chips, melted, cooled
1container (8 oz) frozen (thawed) whipped topping
Coconut-Pecan Filling
1container (15 oz) Pillsbury® Creamy Supreme® coconut pecan frosting
2oz cream cheese (from 8-oz package), softened
1tablespoon milk
1container (8 oz) frozen (thawed) whipped topping
Garnishes
Reserved 1/2 cup whipped topping
1/2milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy bar (1.44-oz size), chopped
DIRECTIONS
1 In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate. Place in freezer just until firm, about 10 minutes.2 Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tablespoon milk with electric mixer on medium speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8-oz container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended.3 Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust; carefully spread. Place pie in freezer while making next layer.4 In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8-oz container in same small bowl of topping. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar. Refrigerate 1 hour 30 minutes before serving.
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars
Crust
12pecan shortbread cookies, broken into pieces
4Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
1/3cup butter, melted
Chocolate Filling
2oz cream cheese (from 8-oz package), softened
1/4cup powdered sugar
1tablespoon milk
1/4cup semisweet chocolate chips, melted, cooled
1container (8 oz) frozen (thawed) whipped topping
Coconut-Pecan Filling
1container (15 oz) Pillsbury® Creamy Supreme® coconut pecan frosting
2oz cream cheese (from 8-oz package), softened
1tablespoon milk
1container (8 oz) frozen (thawed) whipped topping
Garnishes
Reserved 1/2 cup whipped topping
1/2milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy bar (1.44-oz size), chopped
DIRECTIONS
1 In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate. Place in freezer just until firm, about 10 minutes.2 Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tablespoon milk with electric mixer on medium speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8-oz container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended.3 Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust; carefully spread. Place pie in freezer while making next layer.4 In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8-oz container in same small bowl of topping. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar. Refrigerate 1 hour 30 minutes before serving.
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars
GRANADILLA CHEESECAKE SLICE
Bake 35 min + cooling
200g Nuttikrust biscuits (or any biscuit of your choice)
125g butter, melted
250g (1 tub) Ricotta cheese
250g (1 tub) cream cheese
½ cup (125ml) castor sugar
zest of 1 lemon
3 eggs
3 x 110g tins granadilla pulp + extra
1 Preheat the oven to 160ºC. Line a 20cm x 30cm tray with baking paper, allowing a 2cm overhang.
2 Blitz the biscuits until they resemble fine bread crumbs. Add the butter and mix to combine. Press into the base of the prepared tray. Refrigerate for 30 minutes or until firm.
3 Blitz the Ricotta, cream cheese, sugar and lemon zest until smooth. Add the eggs one by one, beating well after each addition. Fold in the granadilla pulp and pour the mixture over the base. Bake for 30-35 minutes or until set. Allow to cool completely.
4 Slice and serve with extra granadilla pulp on top
BRON:Your Family.
200g Nuttikrust biscuits (or any biscuit of your choice)
125g butter, melted
250g (1 tub) Ricotta cheese
250g (1 tub) cream cheese
½ cup (125ml) castor sugar
zest of 1 lemon
3 eggs
3 x 110g tins granadilla pulp + extra
1 Preheat the oven to 160ºC. Line a 20cm x 30cm tray with baking paper, allowing a 2cm overhang.
2 Blitz the biscuits until they resemble fine bread crumbs. Add the butter and mix to combine. Press into the base of the prepared tray. Refrigerate for 30 minutes or until firm.
3 Blitz the Ricotta, cream cheese, sugar and lemon zest until smooth. Add the eggs one by one, beating well after each addition. Fold in the granadilla pulp and pour the mixture over the base. Bake for 30-35 minutes or until set. Allow to cool completely.
4 Slice and serve with extra granadilla pulp on top
BRON:Your Family.
GRANADILLA CHEESECAKE WITH KIWI
Serves 6 - 8
Granadillas are now at their best and readily available. The tart taste of granadillas work exceptionally well with cheesecake. Don't put the sliced kiwi directly on the cake - serve it alongside because it will affect the setting agent in the cheesecake.
CRUST
11 tennis biscuits, crushed
3 T (45 ml) butter, melted
FILLING
¾ cup (187 ml) cold tap water
1 x 250 g Ina Paarman's Cheesecake Mixture
½ cup (125 ml) granadilla pulp - ± 3-4 granadillas
1 cup (250 ml) fresh cream
Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. Cover with cling film. Leave in fridge. In a smaller mixing bowl whip cream until stiff.
Remove the cheesecake mixture from the fridge. Using the same beaters, whip the mixture for 1 minute until smooth. Add the granadilla pulp. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.
PREPARING THE PAN
Loose-bottom cake tin or springform pan.
Line the base only with a neat 20cm circle of greaseproof or baking paper. Pour the cheesecake mixture into the pan. Melt the butter, add the biscuit crumbs, mix together with a fork and sprinkle over the mixture in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge for 4 hours or overnight.
TO SERVE
Loosen the cake gently all round and turn upside down on a large flat platter.
GARNISH
5 kiwi fruit
2 granadillas
fresh mint from the garden
Peel and slice the fruit and pack it out around the cake. Garnish with fresh granadilla pulp and mint leaves
Granadillas are now at their best and readily available. The tart taste of granadillas work exceptionally well with cheesecake. Don't put the sliced kiwi directly on the cake - serve it alongside because it will affect the setting agent in the cheesecake.
CRUST
11 tennis biscuits, crushed
3 T (45 ml) butter, melted
FILLING
¾ cup (187 ml) cold tap water
1 x 250 g Ina Paarman's Cheesecake Mixture
½ cup (125 ml) granadilla pulp - ± 3-4 granadillas
1 cup (250 ml) fresh cream
Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. Cover with cling film. Leave in fridge. In a smaller mixing bowl whip cream until stiff.
Remove the cheesecake mixture from the fridge. Using the same beaters, whip the mixture for 1 minute until smooth. Add the granadilla pulp. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.
PREPARING THE PAN
Loose-bottom cake tin or springform pan.
Line the base only with a neat 20cm circle of greaseproof or baking paper. Pour the cheesecake mixture into the pan. Melt the butter, add the biscuit crumbs, mix together with a fork and sprinkle over the mixture in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge for 4 hours or overnight.
TO SERVE
Loosen the cake gently all round and turn upside down on a large flat platter.
GARNISH
5 kiwi fruit
2 granadillas
fresh mint from the garden
Peel and slice the fruit and pack it out around the cake. Garnish with fresh granadilla pulp and mint leaves
GRANADILLA CHEESECAKE
Ingredients
125 ml bought granadilla pulp with seeds
90 ml granadilla juice (like Liquifruit)
125 ml apricot jam
10 ml corn flour
150 g (a ¾ packet of) Marie biscuits
65 ml melted butter
2 x 250 g tubs smooth or creamed cottage cheese
2 x 385 g cans sweetened condensed milk
90 ml bought granadilla pulp, strained through a sieve to remove the seeds
65 ml lime or lemon juice (use a little more if you love tart)
Chef's hint: The longer this cake stays in the oven, the firmer it sets so do not bake it for any longer than specified - it may turn out stodgy. It should be a little wobbly when you take it out of the oven - it's your guarantee that it will set into a soft, creamy consistency. So yum!
Method
First make a seeded glaze for the top of the cake. In a small saucepan, heat the granadilla pulp with seeds, the juice and the jam until the jam has melted and the mixture is boiling. Mix the corn flour with a little cold water into a smooth paste and stir into the mixture until thickened. Remove from heat and set aside to cool.
Now, the cake. Place the biscuits in a processor and process (or bash them into fine crumbs with a rolling pin in a plastic bag) into fine crumbs. Add the butter and mix well.
Tip the mixture into a greased square pie dish (20 x 20 cm) or a brownie pan and push down into a firm layer on the surface to form the crust. There is no need to cover the sides with the crumb mixture.
Whisk together the cottage cheese, condensed milk, sieved granadilla pulp and lemon or lime juice and pour over the crust.
Bake in a preheated oven at 160º C for 20 minutes or until a few small bubbles appear on the surface. It should still be a little wobbly in the centre.
Remove the cake from the oven. Spread or pour the glaze mixture over the top and carefully smooth it out with a spatula.
Allow to cool completely on the counter then place in the fridge to chill for a several hours before serving in square slices.
Yields a large cake, at least 12 portions.
BRON: I Love Cooking.
125 ml bought granadilla pulp with seeds
90 ml granadilla juice (like Liquifruit)
125 ml apricot jam
10 ml corn flour
150 g (a ¾ packet of) Marie biscuits
65 ml melted butter
2 x 250 g tubs smooth or creamed cottage cheese
2 x 385 g cans sweetened condensed milk
90 ml bought granadilla pulp, strained through a sieve to remove the seeds
65 ml lime or lemon juice (use a little more if you love tart)
Chef's hint: The longer this cake stays in the oven, the firmer it sets so do not bake it for any longer than specified - it may turn out stodgy. It should be a little wobbly when you take it out of the oven - it's your guarantee that it will set into a soft, creamy consistency. So yum!
Method
First make a seeded glaze for the top of the cake. In a small saucepan, heat the granadilla pulp with seeds, the juice and the jam until the jam has melted and the mixture is boiling. Mix the corn flour with a little cold water into a smooth paste and stir into the mixture until thickened. Remove from heat and set aside to cool.
Now, the cake. Place the biscuits in a processor and process (or bash them into fine crumbs with a rolling pin in a plastic bag) into fine crumbs. Add the butter and mix well.
Tip the mixture into a greased square pie dish (20 x 20 cm) or a brownie pan and push down into a firm layer on the surface to form the crust. There is no need to cover the sides with the crumb mixture.
Whisk together the cottage cheese, condensed milk, sieved granadilla pulp and lemon or lime juice and pour over the crust.
Bake in a preheated oven at 160º C for 20 minutes or until a few small bubbles appear on the surface. It should still be a little wobbly in the centre.
Remove the cake from the oven. Spread or pour the glaze mixture over the top and carefully smooth it out with a spatula.
Allow to cool completely on the counter then place in the fridge to chill for a several hours before serving in square slices.
Yields a large cake, at least 12 portions.
BRON: I Love Cooking.
CHEESECAKE WITH HONEYCOMB-SUMMERBERRIES
CRUST
1 Packet Romany Creams
80 gram butter, melted
2 teaspoons orange peel, grated
FILLING
500 ML Greek Yoghurt
75 ml Lemon juice
1 tin Condensed Milk
METHOD
Crush the Romany Creams biscuits in a food processor. Add the melted butter and lemon peel. Press into a pie dish (round pie dish works best). Place in fridge for a few minutes.
Mix the yoghurt, condensed milk and lemon juice and pour over biscuit base. Place the pie dish on top of an upside-down saucer in the microwave and cook at high 100% for approximately 5 minutes. Allow to cool off...preferably in fridge overnight. Crush honeycomb on top and top with summer berries.
1 Packet Romany Creams
80 gram butter, melted
2 teaspoons orange peel, grated
FILLING
500 ML Greek Yoghurt
75 ml Lemon juice
1 tin Condensed Milk
METHOD
Crush the Romany Creams biscuits in a food processor. Add the melted butter and lemon peel. Press into a pie dish (round pie dish works best). Place in fridge for a few minutes.
Mix the yoghurt, condensed milk and lemon juice and pour over biscuit base. Place the pie dish on top of an upside-down saucer in the microwave and cook at high 100% for approximately 5 minutes. Allow to cool off...preferably in fridge overnight. Crush honeycomb on top and top with summer berries.
HONEY-VANILLA CHEESECAKE
BASE
175 g ginger biscuits
Put the biscuits into a food processor and blitz, until they become crumbs. Sprinkle them into the base of a 23 centimetre loose bottom tin and spread them out evenly.
FILLING
400 g full fat cream cheese
200 ml full fat crème fraiche
400 ml double cream
2 vanilla pods - seeds removed
75 g honey
TOPPING
500 g mixed berries
1 tbsp icing sugar
In a bowl, whisk together the cheesecake filling ingredients until thick and creamy.
Pour it over the base and allow to chill for 1 hour.
Remove from the tin, place the berries on top and sprinkle with icing sugar.
BRON:Andy Bates
175 g ginger biscuits
Put the biscuits into a food processor and blitz, until they become crumbs. Sprinkle them into the base of a 23 centimetre loose bottom tin and spread them out evenly.
FILLING
400 g full fat cream cheese
200 ml full fat crème fraiche
400 ml double cream
2 vanilla pods - seeds removed
75 g honey
TOPPING
500 g mixed berries
1 tbsp icing sugar
In a bowl, whisk together the cheesecake filling ingredients until thick and creamy.
Pour it over the base and allow to chill for 1 hour.
Remove from the tin, place the berries on top and sprinkle with icing sugar.
BRON:Andy Bates
HOLIDAY CHEESECAKE
Ingredients:
for the crust:
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
for the filling:
4 pkgs (8 ounces each) cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
for the topping:
2 cups (16 ounces) sour cream
1/4 cup sugar
Assorted candies
Directions
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet.
Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull.
In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish with candies.
for the crust:
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
for the filling:
4 pkgs (8 ounces each) cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
for the topping:
2 cups (16 ounces) sour cream
1/4 cup sugar
Assorted candies
Directions
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet.
Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull.
In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish with candies.
JELLY SWIRL CHEESECAKE SLICE
JELLY SWIRL CHEESECAKE SLICE
This cheesecake slice looks beautiful with the pink swirls and is low-fat so you can have a second helping too.
INGREDIENTS:
250g packet gingernut biscuits
100g reduced-fat spread, melted
9g sachet low-kilojoule raspberry jelly crystals
2/3 cup boiling water
2 teaspoons gelatine powder
500g light cream cheese, softened
1 tablespoon caster sugar
1/2 cup reduced-fat thickened cooking cream
250g reduced-fat vanilla yoghurt
METHOD:
Preheat oven to 170°C/150°C fan-forced. Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.
Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.
Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.
Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.
Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together (see tip). Cover and refrigerate for 4 hours or overnight.
TIP:
When swirling jelly into cream cheese mixture be careful not to touch biscuit base.
Bron: Super Food Ideas - October 2008 , Page 77 / Recipe by Heidi Flett
Photography by Rob Palmer
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
This cheesecake slice looks beautiful with the pink swirls and is low-fat so you can have a second helping too.
INGREDIENTS:
250g packet gingernut biscuits
100g reduced-fat spread, melted
9g sachet low-kilojoule raspberry jelly crystals
2/3 cup boiling water
2 teaspoons gelatine powder
500g light cream cheese, softened
1 tablespoon caster sugar
1/2 cup reduced-fat thickened cooking cream
250g reduced-fat vanilla yoghurt
METHOD:
Preheat oven to 170°C/150°C fan-forced. Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.
Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.
Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.
Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.
Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together (see tip). Cover and refrigerate for 4 hours or overnight.
TIP:
When swirling jelly into cream cheese mixture be careful not to touch biscuit base.
Bron: Super Food Ideas - October 2008 , Page 77 / Recipe by Heidi Flett
Photography by Rob Palmer
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SLICES WITH CHEESE AND FRUIT JELLY
Finally they reached my chickens to eat sweets high in cream cheese and fruit, and today, looking blog remained open, even something called: Cheesecake bars . Although I am a submissive mother, we agreed to try something a little different and nobody was upset.
Ingredients for the cake tray 10x24:
jelly:
150g fruit (blackberries)
40g sugar
50ml water
1 teaspoon vanilla extract
2 sheets of Galatina CREAM: 500g cream cheese 300g plain yogurt 150g sugar 1 tablespoon vanilla extract 1 packet gelatin LAYER biscuits : 100g plain biscuits 70g melted butter PREPARATION: Grease the inside of a form of cake with a thick cloth soaked in oil, then covered with transparent foil, being careful to leave the edges and outside. Prepare a Coulis Fruit, with care of the slip, where the fruits have seeds. Meanwhile put the soaked gelatin sheets in cold water, enough to cover the entire surface. After 5 minutes remove the sheets and let the water drain. sheets are put in saucepan with fruit syrup, while it is still hot and will dissolve in seconds, stirring slightly. If the syrup has cooled, replace the heat before adding the leaves. saucepan with the jelly is put in cold water bath to speed the cooling, then pour jelly on the bottom of the loaf shape and put them in the freezer for 30min.
While it gives shape jelly in the refrigerator biscuits prepared layer.
biscuits are put in a special freezer bag and pressed with rolling pin, to shatter.
I started using this method to get the biscuit crumble because it is much faster and does not involve using / washing blender.
Meanwhile melt the butter, allow to cool 5 minutes, then pour over crackers in the bag.
Through knead bag to encapsulate butter crackers.
biscuits that are distributed in the bag Thus, you reach the approximate size of the upper portion of the form of cake.
bend bag and rolling pin may pass once over to level.
chilled, at least 30min to allow the butter to harden.
To mix the cream cheese, yogurt, sugar and vanilla.
Gelatin is put to soak in 80ml water and leave 5 minutes, then transfer to the stove on low heat, stirring until it dissolves and the water becomes clear .
Gelatin incorporates hot cream mixture, and possibly adding 2 tablespoons Coulis (put aside before adding the gelatin sheets). cheese composition is added to the jelly, then the form is inserted into the refrigerator (or freezer, to congeal faster). refrigerate until it is slightly hardened but not completely. Remove biscuits from the refrigerator and then the bag.
Carefully transfer over cream, with a long, flat blades (to sustain biscuits all over tablet that form).
The play in the refrigerator for another 2 hours. (I was rushed and somewhat flattened due weight jelly on cream).
When it has hardened remove from the fridge, cover the pan and form a quick flips. Using edges of foil remaining free cake is removed from the form, then portioned.
It is recommended not to portions than necessary at the time slices and refrigerate or it will soften. As will be more cold, much will be stronger and will keep its shape better.
BRON:BUCATARIACASEINOASTRE
Ingredients for the cake tray 10x24:
jelly:
150g fruit (blackberries)
40g sugar
50ml water
1 teaspoon vanilla extract
2 sheets of Galatina CREAM: 500g cream cheese 300g plain yogurt 150g sugar 1 tablespoon vanilla extract 1 packet gelatin LAYER biscuits : 100g plain biscuits 70g melted butter PREPARATION: Grease the inside of a form of cake with a thick cloth soaked in oil, then covered with transparent foil, being careful to leave the edges and outside. Prepare a Coulis Fruit, with care of the slip, where the fruits have seeds. Meanwhile put the soaked gelatin sheets in cold water, enough to cover the entire surface. After 5 minutes remove the sheets and let the water drain. sheets are put in saucepan with fruit syrup, while it is still hot and will dissolve in seconds, stirring slightly. If the syrup has cooled, replace the heat before adding the leaves. saucepan with the jelly is put in cold water bath to speed the cooling, then pour jelly on the bottom of the loaf shape and put them in the freezer for 30min.
While it gives shape jelly in the refrigerator biscuits prepared layer.
biscuits are put in a special freezer bag and pressed with rolling pin, to shatter.
I started using this method to get the biscuit crumble because it is much faster and does not involve using / washing blender.
Meanwhile melt the butter, allow to cool 5 minutes, then pour over crackers in the bag.
Through knead bag to encapsulate butter crackers.
biscuits that are distributed in the bag Thus, you reach the approximate size of the upper portion of the form of cake.
bend bag and rolling pin may pass once over to level.
chilled, at least 30min to allow the butter to harden.
To mix the cream cheese, yogurt, sugar and vanilla.
Gelatin is put to soak in 80ml water and leave 5 minutes, then transfer to the stove on low heat, stirring until it dissolves and the water becomes clear .
Gelatin incorporates hot cream mixture, and possibly adding 2 tablespoons Coulis (put aside before adding the gelatin sheets). cheese composition is added to the jelly, then the form is inserted into the refrigerator (or freezer, to congeal faster). refrigerate until it is slightly hardened but not completely. Remove biscuits from the refrigerator and then the bag.
Carefully transfer over cream, with a long, flat blades (to sustain biscuits all over tablet that form).
The play in the refrigerator for another 2 hours. (I was rushed and somewhat flattened due weight jelly on cream).
When it has hardened remove from the fridge, cover the pan and form a quick flips. Using edges of foil remaining free cake is removed from the form, then portioned.
It is recommended not to portions than necessary at the time slices and refrigerate or it will soften. As will be more cold, much will be stronger and will keep its shape better.
BRON:BUCATARIACASEINOASTRE
KIWI CHEESECAKE
INGREDIENTS
For the cheesecake:
• 1 1/4 cups vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers
• 2 tablespoons unsalted butter (1/4 stick), melted
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 (8-ounce) (250ml) packages cream cheese, at room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 large egg yolk, at room temperature
• 3 large eggs, at room temperature
To serve:
• 6 to 7 medium kiwis, peeled and cut into large dice
• 3 to 4 tablespoons Honey-Vanilla Syrup
INSTRUCTIONS
For the cheesecake:
1. Heat the oven to 325ºF/160*C and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Place wafer crumbs and butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
2. Mix together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
3. With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined. Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
4. Pour the filling into the prepared crust and bake until the edges of the cake are browned and the center is barely set, about 45 minutes to 1 hour. Turn off the oven and let the cake cool in the oven for 1 hour.
5. Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.
To serve:
1. Run a knife around the inner edge of the pan, then remove the sides. Combine kiwi and syrup in a small bowl. Slice the cake into 12 pieces and top each slice with about 2 tablespoons of the kiwi mixture.
For the cheesecake:
• 1 1/4 cups vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers
• 2 tablespoons unsalted butter (1/4 stick), melted
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 (8-ounce) (250ml) packages cream cheese, at room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 large egg yolk, at room temperature
• 3 large eggs, at room temperature
To serve:
• 6 to 7 medium kiwis, peeled and cut into large dice
• 3 to 4 tablespoons Honey-Vanilla Syrup
INSTRUCTIONS
For the cheesecake:
1. Heat the oven to 325ºF/160*C and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Place wafer crumbs and butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
2. Mix together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
3. With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined. Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
4. Pour the filling into the prepared crust and bake until the edges of the cake are browned and the center is barely set, about 45 minutes to 1 hour. Turn off the oven and let the cake cool in the oven for 1 hour.
5. Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.
To serve:
1. Run a knife around the inner edge of the pan, then remove the sides. Combine kiwi and syrup in a small bowl. Slice the cake into 12 pieces and top each slice with about 2 tablespoons of the kiwi mixture.
LEMON MERINGUE CHEESECAKE
Ingredients
For the Crust
¼ cup sugar
½ cup butter melted**
1¼ cups graham cracker crumbs
(or sweet biscuit/cookie crumbs /vanilla wafers work well)
For the Pie
¼ cup fresh lemon juice
1 can sweetened condensed milk
2 blocks Cream Cheese (250 grams each) –
I used Philly Cream Cheese
For the Meringue
5 egg whites, stiffly beaten but not dry
½ cup caster sugar (super fine sugar – not powdered)
Crust
Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.
Pie
Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.
Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.
Meringue
Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
Spoon mixture on the pie and swirl to get soft peaks.
Bake in a 400F oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.
For the Crust
¼ cup sugar
½ cup butter melted**
1¼ cups graham cracker crumbs
(or sweet biscuit/cookie crumbs /vanilla wafers work well)
For the Pie
¼ cup fresh lemon juice
1 can sweetened condensed milk
2 blocks Cream Cheese (250 grams each) –
I used Philly Cream Cheese
For the Meringue
5 egg whites, stiffly beaten but not dry
½ cup caster sugar (super fine sugar – not powdered)
Crust
Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.
Pie
Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.
Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.
Meringue
Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
Spoon mixture on the pie and swirl to get soft peaks.
Bake in a 400F oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.
LEMON AMARETTI CHEESECAKES
Makes 4 individual cheesecakes.
BASE
100 g amaretti biscuits, crushed
50 g unsalted butter
FILLING
450 g mascarpone cheese
250 ml double cream
finely grated zest and juice of 2 lemons
100 g golden castor sugar
100 g lemon curd
DECORATION
4 tbsp apricot jam
1 tbsp water
unwaxed lemon zest - in fine strips
50 g white chocolate - melted
Stand 4 x 9 cm mould rings on a baking sheet lined with greaseproof paper.
Prepare the biscuit crumbs by placing the biscuits in a freezer bag and crushing with a rolling pin, I like to leave a few larger chunks among them so the base has a nice crunchy texture.
Place the crushed biscuits in a bowl, add the melted butter and stir until well combined.
Divide the biscuit mixture between the moulds and press into the base.
Place in the fridge to set while you make the filling.
Put the mascarpone in a bowl, add the double cream and beat until soft and smooth.
Add the lemon zest, lemon juice and sugar, mix well.
Fill each mould to two thirds full with mixture, then spread 2 - 3 teaspoons of lemon curd over the top.
Finish by filling each mould to the top with the remaining mascarpone mixture, then level off so the top is even and smooth. Put the cheesecakes in the fridge to chill and set for a few hours.
Alternatively they can be placed in the freezer.
Make a glaze by warming and slightly reducing the apricot jam and water in a saucepan.
Top each cheesecake with some strips of lemon zest and brush gently with the apricot glaze.
Finally, pipe the melted white chocolate over the top using a paper cornet, or alternatively just drizzle over lightly.
When you are ready to serve, use a blowtorch or the warmth from your hands to gently release the cheesecakes from the moulds.
BASE
100 g amaretti biscuits, crushed
50 g unsalted butter
FILLING
450 g mascarpone cheese
250 ml double cream
finely grated zest and juice of 2 lemons
100 g golden castor sugar
100 g lemon curd
DECORATION
4 tbsp apricot jam
1 tbsp water
unwaxed lemon zest - in fine strips
50 g white chocolate - melted
Stand 4 x 9 cm mould rings on a baking sheet lined with greaseproof paper.
Prepare the biscuit crumbs by placing the biscuits in a freezer bag and crushing with a rolling pin, I like to leave a few larger chunks among them so the base has a nice crunchy texture.
Place the crushed biscuits in a bowl, add the melted butter and stir until well combined.
Divide the biscuit mixture between the moulds and press into the base.
Place in the fridge to set while you make the filling.
Put the mascarpone in a bowl, add the double cream and beat until soft and smooth.
Add the lemon zest, lemon juice and sugar, mix well.
Fill each mould to two thirds full with mixture, then spread 2 - 3 teaspoons of lemon curd over the top.
Finish by filling each mould to the top with the remaining mascarpone mixture, then level off so the top is even and smooth. Put the cheesecakes in the fridge to chill and set for a few hours.
Alternatively they can be placed in the freezer.
Make a glaze by warming and slightly reducing the apricot jam and water in a saucepan.
Top each cheesecake with some strips of lemon zest and brush gently with the apricot glaze.
Finally, pipe the melted white chocolate over the top using a paper cornet, or alternatively just drizzle over lightly.
When you are ready to serve, use a blowtorch or the warmth from your hands to gently release the cheesecakes from the moulds.
LEMON FRIDGE CHEESECAKE
This delectably lemony fridge cheesecake is a doddle to make. And it calls for low-fat cottage cheese instead of cream cheese and cream, so it’s delicious and won’t affect your waistline.
1 x 200 g packet Marie biscuits
1 tsp (5 ml) grated lemon rind or ½ tsp ground mixed spice
1 tbsp (15 ml) hot water
3 tbsp (45 ml) soft tub margarine, melted
1 x 385g tin condensed milk
½ cup (125 ml) lemon juice
1 x 250 g tub plain smooth low-fat cottage cheese
1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
2. Mix biscuit crumbs with lemon rind in a mixing bowl and add water and margarine. Stir to bind together.
3. Press onto the base and sides of a 22 cm pie dish and place in the fridge until needed.
4. Mix condensed milk and lemon juice in a mixing bowl until thickened and stir in the cottage cheese.
5. Pour filling over the biscuit base and refrigerate for 2 hours or overnight.
6. Serve with fresh fruit of your choice.
Tip:
Stir 1 x 115 g tin granadilla pulp into the filling for a different flavour.
Serves 12
BRON:The O Magazine
1 x 200 g packet Marie biscuits
1 tsp (5 ml) grated lemon rind or ½ tsp ground mixed spice
1 tbsp (15 ml) hot water
3 tbsp (45 ml) soft tub margarine, melted
1 x 385g tin condensed milk
½ cup (125 ml) lemon juice
1 x 250 g tub plain smooth low-fat cottage cheese
1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
2. Mix biscuit crumbs with lemon rind in a mixing bowl and add water and margarine. Stir to bind together.
3. Press onto the base and sides of a 22 cm pie dish and place in the fridge until needed.
4. Mix condensed milk and lemon juice in a mixing bowl until thickened and stir in the cottage cheese.
5. Pour filling over the biscuit base and refrigerate for 2 hours or overnight.
6. Serve with fresh fruit of your choice.
Tip:
Stir 1 x 115 g tin granadilla pulp into the filling for a different flavour.
Serves 12
BRON:The O Magazine
LEMON CHEESECAKE BARS
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can/150ml) Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup whipped cream or cool whip for top
PREHEAT oven to 350° F/180C.
COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes.
PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can/150ml) Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup whipped cream or cool whip for top
PREHEAT oven to 350° F/180C.
COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes.
PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.
LIME CHEESECAKE-GINGERNUT-PISTACHIO CRUMB
This is a lovely low-fat treat.
½ cup ricotta cheese
½ cup cottage cheese
11g packet low-calorie lime jelly
2 teaspoons grated lime rind
1 tablespoon lime juice
2 gingernut biscuits
5 chopped pistachio nuts
Place ricotta and cottage cheese in the bowl of a food processor and process to combine. Alternatively, push ricotta and cottage cheese through a sieve into a bowl. Make up lime jelly using half-a-cup of boiling water. Stir to dissolve the jelly crystals. Add lime rind and lime juice to jelly. Cool. Combine jelly mixture and cottage-cheese mixture. Spread into a 16cm round dish base-lined with baking paper. Refrigerate until set. Turn out on to a serving dish. Remove baking paper. Crush gingernut biscuits roughly with a rolling pin. Scatter gingernut pieces and pistachio nuts over cheesecake.
Serves 4
½ cup ricotta cheese
½ cup cottage cheese
11g packet low-calorie lime jelly
2 teaspoons grated lime rind
1 tablespoon lime juice
2 gingernut biscuits
5 chopped pistachio nuts
Place ricotta and cottage cheese in the bowl of a food processor and process to combine. Alternatively, push ricotta and cottage cheese through a sieve into a bowl. Make up lime jelly using half-a-cup of boiling water. Stir to dissolve the jelly crystals. Add lime rind and lime juice to jelly. Cool. Combine jelly mixture and cottage-cheese mixture. Spread into a 16cm round dish base-lined with baking paper. Refrigerate until set. Turn out on to a serving dish. Remove baking paper. Crush gingernut biscuits roughly with a rolling pin. Scatter gingernut pieces and pistachio nuts over cheesecake.
Serves 4
LIME SWIRL CHEESECAKE BARS
Crust:
2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees. Line a 10×10
pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.
Filling:
2 bricks cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
2 tbsp all purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup prepared lime curd, divided (recipe below)
Liquid yellow food coloring
Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.
Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect.
Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.
Lime Curd
8 tbsp unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice
Beat butter and sugar in a large bowl using an
electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
Cook the mixture over medium heat in a
medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months
2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees. Line a 10×10
pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.
Filling:
2 bricks cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
2 tbsp all purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup prepared lime curd, divided (recipe below)
Liquid yellow food coloring
Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.
Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect.
Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.
Lime Curd
8 tbsp unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice
Beat butter and sugar in a large bowl using an
electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
Cook the mixture over medium heat in a
medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months
AUSTRALIAN MILO CHEESECAKE-CHOCOLATE CRACKLE CRUST
(serves 8-10)
FOR THE CHOCOLATE CRACKLE BASE
250g good quality milk chocolate, finely chopped
1/3 cup dessicated coconut
2 cups rice bubbles/rice krispies cereal
FOR THE CHEESECAKE FILLING
300ml thickened (heavy) cream
340g cream cheese, softened
1/3 cup sugar (I used caster/superfine)
200ml milk
1 1/2 cups Milo powder
4 tsp powdered gelatine
Optional: Extra Milo powder to decorate
Grease and line the base (with baking paper) of a 18cm or 20cm springform tin. Place chopped chocolate in a heatproof bowl and place bowl over a small saucepan of simmering water and stir until melted. (Okay I am lazy and melted mine in the microwave) Stir in coconut, then stir in rice bubbles. Pour into prepared tin and flatten into the base of tin in an even layer, using a spatula or the back of a spoon. (Sneak in a spoonful of the mixture for yourself to taste, it's good for the soul.) Place in the fridge for at least half an hour or until the chocolate is set.
Prepare the cheesecake filling; whip cream in a mixing bowl until it reaches soft peaks (take care not to overmix). Place cream cheese in a separate large mixing bowl and beat with an electric mixer on high until smooth. Add sugar and beat until combined. Place gelatin in a small separate bowl with 3 tbsp cold water to soften it. In a small saucepan, heat milk until it just comes to a boil, remove from heat then whisk in milo powder to dissolve. Add softened gelatin and whisk again to combine. Ensure there are no lumps. Add warm milk mixture to cream cheese and beat until smooth. Fold in whipped cream until smooth and then pour mixture over crumb layer. Chill for at least 3 hours or overnight. To serve, run a thin-bladed knife under hot water and then carefully run around the edge of the pan to loosen it. Carefully remove from pan and serve, or store in an airtight container in the fridge until ready to serve.
BRON:RASPBERRICUPCAKES
FOR THE CHOCOLATE CRACKLE BASE
250g good quality milk chocolate, finely chopped
1/3 cup dessicated coconut
2 cups rice bubbles/rice krispies cereal
FOR THE CHEESECAKE FILLING
300ml thickened (heavy) cream
340g cream cheese, softened
1/3 cup sugar (I used caster/superfine)
200ml milk
1 1/2 cups Milo powder
4 tsp powdered gelatine
Optional: Extra Milo powder to decorate
Grease and line the base (with baking paper) of a 18cm or 20cm springform tin. Place chopped chocolate in a heatproof bowl and place bowl over a small saucepan of simmering water and stir until melted. (Okay I am lazy and melted mine in the microwave) Stir in coconut, then stir in rice bubbles. Pour into prepared tin and flatten into the base of tin in an even layer, using a spatula or the back of a spoon. (Sneak in a spoonful of the mixture for yourself to taste, it's good for the soul.) Place in the fridge for at least half an hour or until the chocolate is set.
Prepare the cheesecake filling; whip cream in a mixing bowl until it reaches soft peaks (take care not to overmix). Place cream cheese in a separate large mixing bowl and beat with an electric mixer on high until smooth. Add sugar and beat until combined. Place gelatin in a small separate bowl with 3 tbsp cold water to soften it. In a small saucepan, heat milk until it just comes to a boil, remove from heat then whisk in milo powder to dissolve. Add softened gelatin and whisk again to combine. Ensure there are no lumps. Add warm milk mixture to cream cheese and beat until smooth. Fold in whipped cream until smooth and then pour mixture over crumb layer. Chill for at least 3 hours or overnight. To serve, run a thin-bladed knife under hot water and then carefully run around the edge of the pan to loosen it. Carefully remove from pan and serve, or store in an airtight container in the fridge until ready to serve.
BRON:RASPBERRICUPCAKES
MARSHMALLOW WHIP CHEESECAKE
Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.
Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip
Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.
Thanks Peacock Coffeehouse
By: Flower's With Heart
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.
Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip
Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.
Thanks Peacock Coffeehouse
By: Flower's With Heart
MOCHA CAKE WITH MALTED SEMIFREDO
Makes 4 servings
Ingredients
For cake
Make cake:
Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
Make semifreddo:
Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
Assemble cake:
Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.
Ingredients
For cake
- 4 teaspoons instant-espresso powder or instant-coffee granules
- 3 tablespoons hot water
- 8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 6 large eggs, separated
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 3 large eggs at room temperature for 30 minutes
- 1/3 cup packed light brown sugar
- 2/3 cup chilled heavy cream
- 1/2 teaspoon vanilla
- 1/3 cup malted milk powder
- Garnish: unsweetened Dutch-process cocoa powder and chocolate curls
- Special equipment: an 8 1/2- by 4 1/2-inch metal loaf pan
Make cake:
Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
Make semifreddo:
Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
Assemble cake:
Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
CRUST:
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles
CHEESECAKE:
2 X 250gr (750gr) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
250 ml cool whip (or homemade whipped cream)
Additional Cool Whip for topping sprinkles for topping
INSTRUCTIONS:
Combine Oreo crumbs, melted butter and sprinkles.
Press into the bottom and halfway up the sides of a 9 inch springform pan.
Set in refrigerator to firm.
Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
Gently stir in Cool Whip (or homemade whipped cream).
Pour filling into crust and smooth the top.
Refrigerate for about 5 hours or until firm.
Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
Store in refrigerator until ready to serve.
Bron: Life, love & Sugar
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
CRUST:
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles
CHEESECAKE:
2 X 250gr (750gr) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
250 ml cool whip (or homemade whipped cream)
Additional Cool Whip for topping sprinkles for topping
INSTRUCTIONS:
Combine Oreo crumbs, melted butter and sprinkles.
Press into the bottom and halfway up the sides of a 9 inch springform pan.
Set in refrigerator to firm.
Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
Gently stir in Cool Whip (or homemade whipped cream).
Pour filling into crust and smooth the top.
Refrigerate for about 5 hours or until firm.
Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
Store in refrigerator until ready to serve.
Bron: Life, love & Sugar
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NOUGAT CHEESECAKE
CRUST
150 g tennis biscuits
45 ml unsalted butter - melted (4 tbs)
60 ml sugar (¼ cup)
Preheat oven to 180 ° C.
Crush biscuits finely in a food processor.
Add the melted butter and sugar and pulse to combine.
Press onto the bottom of a 26 cm springform tin.
Bake until golden brown.
Remove from oven and cool.
FILLING
750 ml full cream, cream cheese (3 cups)
250 ml crème fraîche (1 cup)
5 ml vanilla essence (1 tsp)
60 ml flour (¼ cup)
250 ml (1 cup) castor sugar
4 eggs
2 yolks
30 ml lemon juice (2 tbs)
160 g Sally Williams Nougat
Lower the oven temperature to 140 ° C.
Place all the ingredients except the nougat in a food processor.
Pulse until everything is well mixed, smooth and creamy.
Pour into the pre baked crust.
Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
Bake for 1 hour.
Then turn oven off and leave in the oven for another hour.
Remove and cool completely before refrigerating.
TOPPING
250 ml crème fraîche (1 cup)
125 ml cream cheese (½ cup)
45 ml castor sugar (3 tbs)
Whisk all ingredients together and spread on top of cake just before serving.
Decorate with remaining pieces of nougat.
Release from springform tin and place on a platter.
CHEF’S TIP
Graham crackers can be substituted for the tennis biscuits.
The cheesecake can be made 1 day before serving.
BRON"Sharon Glass
150 g tennis biscuits
45 ml unsalted butter - melted (4 tbs)
60 ml sugar (¼ cup)
Preheat oven to 180 ° C.
Crush biscuits finely in a food processor.
Add the melted butter and sugar and pulse to combine.
Press onto the bottom of a 26 cm springform tin.
Bake until golden brown.
Remove from oven and cool.
FILLING
750 ml full cream, cream cheese (3 cups)
250 ml crème fraîche (1 cup)
5 ml vanilla essence (1 tsp)
60 ml flour (¼ cup)
250 ml (1 cup) castor sugar
4 eggs
2 yolks
30 ml lemon juice (2 tbs)
160 g Sally Williams Nougat
Lower the oven temperature to 140 ° C.
Place all the ingredients except the nougat in a food processor.
Pulse until everything is well mixed, smooth and creamy.
Pour into the pre baked crust.
Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
Bake for 1 hour.
Then turn oven off and leave in the oven for another hour.
Remove and cool completely before refrigerating.
TOPPING
250 ml crème fraîche (1 cup)
125 ml cream cheese (½ cup)
45 ml castor sugar (3 tbs)
Whisk all ingredients together and spread on top of cake just before serving.
Decorate with remaining pieces of nougat.
Release from springform tin and place on a platter.
CHEF’S TIP
Graham crackers can be substituted for the tennis biscuits.
The cheesecake can be made 1 day before serving.
BRON"Sharon Glass
NUTELLA CHEESECAKE LASANGE
Ingredients
• 1 box of chocolate graham crackers (marie beskuitjies), crushed
• 125gr butter
• 1 package of brownie mix
• 250gr cream cheese (room temp)
• 2 containers cream
• 1 cup Nutella
• 1 package of instant chocolate pudding
• 1 cup semi-sweet mini chocolate chips
• ½ cup powdered sugar (versiersuiker)
• 2 tbsp vanilla
Instructions
1. In a medium mixing bowl, mix crushed graham crackers, ½ cup of brownie mix, and melted butter.
2. Press graham mixture into the bottom of a greased 9x13 pan.
3. In a medium mixing bowl, mix cream cheese, vanilla, powdered sugar, and 1 container of Cream
4. Mix until blended well.
5. Spread cream cheese mixture on the top of the graham cracker crust.
6. Prepare chocolate pudding as directed on the package.
7. Once pudding is mixed, add Nutella and mix until blended.
8. Pour pudding mixture on top of cheesecake layer.
9. Top with Cream
10. Sprinkle mini chocolate chips and ½ cup of brownie mix powder on top of the Cream
11. Refrigerate 30 minutes or until chilled.
BRON:CENTSLESSDEAL
• 1 box of chocolate graham crackers (marie beskuitjies), crushed
• 125gr butter
• 1 package of brownie mix
• 250gr cream cheese (room temp)
• 2 containers cream
• 1 cup Nutella
• 1 package of instant chocolate pudding
• 1 cup semi-sweet mini chocolate chips
• ½ cup powdered sugar (versiersuiker)
• 2 tbsp vanilla
Instructions
1. In a medium mixing bowl, mix crushed graham crackers, ½ cup of brownie mix, and melted butter.
2. Press graham mixture into the bottom of a greased 9x13 pan.
3. In a medium mixing bowl, mix cream cheese, vanilla, powdered sugar, and 1 container of Cream
4. Mix until blended well.
5. Spread cream cheese mixture on the top of the graham cracker crust.
6. Prepare chocolate pudding as directed on the package.
7. Once pudding is mixed, add Nutella and mix until blended.
8. Pour pudding mixture on top of cheesecake layer.
9. Top with Cream
10. Sprinkle mini chocolate chips and ½ cup of brownie mix powder on top of the Cream
11. Refrigerate 30 minutes or until chilled.
BRON:CENTSLESSDEAL
EASY ORANGE CHEESECAKE
Ingredients:
Biscuit Base:
8 Digestive biscuits
2oz (50g) butter
Cheesecake Filling:
5oz (125g) natural yogurt
1 standard packet cream cheese
1oz (25g) sugar
1/2 orange jelly
Juice and grated peel of 1/2 orange
Method:
Crush digestive biscuits (I put them in a small sandwich bag and bash them with a rolling pin!)
Meanwhile melt the butter in a saucepan
Add the crushed biscuits to the melted butter and stir until all the biscuits are coated
Pour the biscuit mixture into a greased 8 inch loose bottomed cake tin and press down with the back of a metal spoon
Place your base in the freezer for half an hour to set whilst you make the filling
Cream the yogurt and cream cheese together
Melt half an orange jelly in 2 tablespoons boiled water, add sugar and stir until dissolved
Add to yogurt mixture with juice and peel of half an orange
Pour onto biscuit base, smooth over and place in fridge to set
Once set add the topping of your choice – I used crushed Cadbury’s flake and a tin of mandarins
The Cake Recipe Comments: You could easily adapt this Easy Orange Cheesecake to Lemon Cheesecake by simply substituting the orange jelly, orange juice and peel for lemon jelly, lemon juice and lemon peel.
SOURCE: thecakerecipe
Biscuit Base:
8 Digestive biscuits
2oz (50g) butter
Cheesecake Filling:
5oz (125g) natural yogurt
1 standard packet cream cheese
1oz (25g) sugar
1/2 orange jelly
Juice and grated peel of 1/2 orange
Method:
Crush digestive biscuits (I put them in a small sandwich bag and bash them with a rolling pin!)
Meanwhile melt the butter in a saucepan
Add the crushed biscuits to the melted butter and stir until all the biscuits are coated
Pour the biscuit mixture into a greased 8 inch loose bottomed cake tin and press down with the back of a metal spoon
Place your base in the freezer for half an hour to set whilst you make the filling
Cream the yogurt and cream cheese together
Melt half an orange jelly in 2 tablespoons boiled water, add sugar and stir until dissolved
Add to yogurt mixture with juice and peel of half an orange
Pour onto biscuit base, smooth over and place in fridge to set
Once set add the topping of your choice – I used crushed Cadbury’s flake and a tin of mandarins
The Cake Recipe Comments: You could easily adapt this Easy Orange Cheesecake to Lemon Cheesecake by simply substituting the orange jelly, orange juice and peel for lemon jelly, lemon juice and lemon peel.
SOURCE: thecakerecipe
OREO COOKIES AND CREAM NO-BAKE CHEESECAKE
OREO COOKIES AND CREAM NO-BAKE CHEESECAKE
YIELD: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake
INGREDIENTS:
CRUST
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
CHEESECAKE
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed
DIRECTIONS:
CRUST
Combine graham cracker crumbs with sugar.
Add melted butter and blend until combined.
Press into pan. Set aside.
CHEESECAKE
Beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results.
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
Bron: bakersroyale.com
Plasing & foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
OREO COOKIES AND CREAM NO-BAKE CHEESECAKE
YIELD: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake
INGREDIENTS:
CRUST
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
CHEESECAKE
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed
DIRECTIONS:
CRUST
Combine graham cracker crumbs with sugar.
Add melted butter and blend until combined.
Press into pan. Set aside.
CHEESECAKE
Beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results.
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
Bron: bakersroyale.com
Plasing & foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE OREO CHEESECAKE
Looking at how Honey Bee Sweets was making this OREO cheesecake for her love ones, I cannot wait to try on this. Since my ‘to-do-list’ is getting longer, finally I made the small one, and just follow the original recipe. This is sure perfect for oreo and cheesecake lovers. Follow what she suggested that to leave it in the freezer, and it is just taste like Oreo ice cream. Hmmmm ….Yum Yum …. ;)
Ingredients for an 6" OREO Cheesecake
Biscuit Base:
60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted
Filling:
250 gr cream cheese, room temperature
80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base'
1.5 tsp of gelatin powder, melted in 45 gr of boiling water
1 tbsp of fresh lemon juice
100 ml dairy whipping cream, whipped
50 gr crushed OREO cookies in big chunk (updated 15/7/2010)
Extra OREO cookies, roughly chopped for topping (optional)
Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.
bron tested and taste
Ingredients for an 6" OREO Cheesecake
Biscuit Base:
60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted
Filling:
250 gr cream cheese, room temperature
80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base'
1.5 tsp of gelatin powder, melted in 45 gr of boiling water
1 tbsp of fresh lemon juice
100 ml dairy whipping cream, whipped
50 gr crushed OREO cookies in big chunk (updated 15/7/2010)
Extra OREO cookies, roughly chopped for topping (optional)
Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.
bron tested and taste
OREO COOKIE MINI CHEESECAKES
2 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs, lightly beaten 1 cup sour cream pinch of salt Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired
2 pounds (32 ounces) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs, lightly beaten 1 cup sour cream pinch of salt Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired
CHOCOLATE GRASSHOPPER CHEESECAKE
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!
Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted
Filling
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur*
Topping and Garnish, if desired
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
1 Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
2 In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
4 Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
5 Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
6 To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Expert Tips
*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.
This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving.
For easy cutting, dip your knife into hot water.
Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted
Filling
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur*
Topping and Garnish, if desired
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
1 Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
2 In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
4 Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
5 Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
6 To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Expert Tips
*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.
This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving.
For easy cutting, dip your knife into hot water.
CHOCOLATE-MINT CHEESECAKE
185 g unsalted butter - melted
¼ cup good quality cocoa - sifted (25 g)
1 cup castor sugar (220 g)
2 eggs
1 cup plain flour - sifted (150 g)
50 g dark chocolate - melted, cooled
Preheat the oven to 160 ° C.
Grease and line a 20 cm square loose bottomed cake pan with baking paper.
Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine.
Press firmly into the prepared pan and bake for 15 minutes or until set.
Allow to cool completely.
MINT TOPPING
⅓ cup castor sugar (75 g)
1 bunch mint leaves - picked
250 g cream cheese
3 eggs
½ tsp peppermint extract
100 ml cream
2 - 3 drops green food colouring
Place sugar, mint and ½ cup (125 ml) water in a saucepan over low heat and stir until the sugar dissolves.
Increase heat to medium and simmer for 3 minutes, then set aside to cool completely.
Strain the sugar syrup into a jug, discarding the solids.
Place the cream cheese in a food processor and whiz for a few seconds to soften.
Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight.
Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling.
Remove from the oven and cool completely, then chill for 2 hours or until firm.
Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.
BRON:Taste.com Recipes - Valli Little
¼ cup good quality cocoa - sifted (25 g)
1 cup castor sugar (220 g)
2 eggs
1 cup plain flour - sifted (150 g)
50 g dark chocolate - melted, cooled
Preheat the oven to 160 ° C.
Grease and line a 20 cm square loose bottomed cake pan with baking paper.
Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine.
Press firmly into the prepared pan and bake for 15 minutes or until set.
Allow to cool completely.
MINT TOPPING
⅓ cup castor sugar (75 g)
1 bunch mint leaves - picked
250 g cream cheese
3 eggs
½ tsp peppermint extract
100 ml cream
2 - 3 drops green food colouring
Place sugar, mint and ½ cup (125 ml) water in a saucepan over low heat and stir until the sugar dissolves.
Increase heat to medium and simmer for 3 minutes, then set aside to cool completely.
Strain the sugar syrup into a jug, discarding the solids.
Place the cream cheese in a food processor and whiz for a few seconds to soften.
Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight.
Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling.
Remove from the oven and cool completely, then chill for 2 hours or until firm.
Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.
BRON:Taste.com Recipes - Valli Little
CHOCOLATE MINT CHEESECAKE
For the frosting I only had enough whipped cream to cover the top. So sad, but I stabilized it and put it on the top. I used a regular chocolate frosting for the sides of the cake.
Use your favorite Chocolate cake recipe for this. You can bake the layers and put them in the freezer as you go.
Give Peas A Chance Chocolate Mint Cheesecake Cake
2 layers of chocolate cake links to recipes below
1 layer of Chocolate Mint Cheesecake- recipe below
Icing/frosting
Andes Mints for decoration
Chocolate Mint Cheesecake
3 packages of cream cheese- 8 ounces each, softened
4 eggs
1/4 - 1/3 cup sugar
2 tablespoons butter, softened
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup chopped Andes Mint candies
1 tablespoon flour
Green food coloring- optional
Bake your favorite chocolate cake, add 1/2 teaspoon of peppermint extract to the recipe. Bake two cake layers and let them cool. Wrap well and place in the freezer while you bake the cheesecake.
For the cheesecake-
Prepare the same pan you used to bake the cakes by lining it with foil. Spray the foil with cooking spray.
Preheat the oven to 325 degrees.
Whip/beat the cream cheese until light and fluffy in a mixer. Beat in the eggs until incorporated. Add the sugar, butter, sour cream, and extracts to the cream cheese mixture. If using the food coloring, add some now. Beat well.
Toss the candies in the flour and stir them into the cream cheese mixture.
Pour batter into the prepared cake pan.
Bake the cheesecake for 20-25 minutes. It will wiggle in the middle, that's okay, it will set up once cooled.
Let the cheesecake cool completely.
To assemble the cake-
Once cooled loosen the foil around the cheesecake, especially the sides carefully.
Place the cheesecake layer in between the two cake layers. Wrap well and place in the freezer until you are ready to frost the cake. It's easier for me to frost a frozen cake.
Add a thin layer of frosting to the cake, it doesn't have to be pretty. It just prepares the surface of the cake and holds in the crumbs. Place this in the freezer for about 20 minutes.
Frost the cake with the remaining icing. Top with Andes Mints.
* I use Philadelphia cream cheese, full fat for the cheesecake.
* I use less sugar for the cheesecake, but I don't like things too sweet.
* I marbled my cheesecake. To do that pour 2/3 of the batter into the pan. Then tint the remaining batter with food coloring. Drop the green batter by spoonful onto the batter in the cake pan. Take a knife and "cut" through the batter across the pan.
*I have a couple of Chocolate Cake recipes on here that you can try. This King Arthur one, and this Hershey one. I have also doctored up box cake mix and it's pretty darn good.
Doctored Box Cake
1 box of cake mix
Add one extra egg
Substitute milk for the water
Substitute butter for the oil, and double the amount.
Mix and bake as directed.
Use your favorite Chocolate cake recipe for this. You can bake the layers and put them in the freezer as you go.
Give Peas A Chance Chocolate Mint Cheesecake Cake
2 layers of chocolate cake links to recipes below
1 layer of Chocolate Mint Cheesecake- recipe below
Icing/frosting
Andes Mints for decoration
Chocolate Mint Cheesecake
3 packages of cream cheese- 8 ounces each, softened
4 eggs
1/4 - 1/3 cup sugar
2 tablespoons butter, softened
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup chopped Andes Mint candies
1 tablespoon flour
Green food coloring- optional
Bake your favorite chocolate cake, add 1/2 teaspoon of peppermint extract to the recipe. Bake two cake layers and let them cool. Wrap well and place in the freezer while you bake the cheesecake.
For the cheesecake-
Prepare the same pan you used to bake the cakes by lining it with foil. Spray the foil with cooking spray.
Preheat the oven to 325 degrees.
Whip/beat the cream cheese until light and fluffy in a mixer. Beat in the eggs until incorporated. Add the sugar, butter, sour cream, and extracts to the cream cheese mixture. If using the food coloring, add some now. Beat well.
Toss the candies in the flour and stir them into the cream cheese mixture.
Pour batter into the prepared cake pan.
Bake the cheesecake for 20-25 minutes. It will wiggle in the middle, that's okay, it will set up once cooled.
Let the cheesecake cool completely.
To assemble the cake-
Once cooled loosen the foil around the cheesecake, especially the sides carefully.
Place the cheesecake layer in between the two cake layers. Wrap well and place in the freezer until you are ready to frost the cake. It's easier for me to frost a frozen cake.
Add a thin layer of frosting to the cake, it doesn't have to be pretty. It just prepares the surface of the cake and holds in the crumbs. Place this in the freezer for about 20 minutes.
Frost the cake with the remaining icing. Top with Andes Mints.
* I use Philadelphia cream cheese, full fat for the cheesecake.
* I use less sugar for the cheesecake, but I don't like things too sweet.
* I marbled my cheesecake. To do that pour 2/3 of the batter into the pan. Then tint the remaining batter with food coloring. Drop the green batter by spoonful onto the batter in the cake pan. Take a knife and "cut" through the batter across the pan.
*I have a couple of Chocolate Cake recipes on here that you can try. This King Arthur one, and this Hershey one. I have also doctored up box cake mix and it's pretty darn good.
Doctored Box Cake
1 box of cake mix
Add one extra egg
Substitute milk for the water
Substitute butter for the oil, and double the amount.
Mix and bake as directed.
MINI PEPERMINT-CHOCOLATE CHIP CHEESECAKE
To cut this recipe in half, just omit the egg whites from the filling.
Ingredients
Crust:
1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
Cooking spray
Filling:
12 hard peppermint candies, divided
2/3 cup (5 ounces) block-style fat-free cream cheese, softened
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup sugar
2 tablespoons flour
2 large egg whites
1 large egg
1 (8-ounce) carton low-fat sour cream
1/4 cup semisweet chocolate minichips
1/4 teaspoon peppermint extract
1 cup frozen fat-free whipped topping, thawed
2 tablespoons chocolate sprinkles
Preparation
Preheat oven to 325°.
To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes.
To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.
Ingredients
Crust:
1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
Cooking spray
Filling:
12 hard peppermint candies, divided
2/3 cup (5 ounces) block-style fat-free cream cheese, softened
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup sugar
2 tablespoons flour
2 large egg whites
1 large egg
1 (8-ounce) carton low-fat sour cream
1/4 cup semisweet chocolate minichips
1/4 teaspoon peppermint extract
1 cup frozen fat-free whipped topping, thawed
2 tablespoons chocolate sprinkles
Preparation
Preheat oven to 325°.
To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes.
To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.
PINEAPPLE CREAM CHEESE PIE
1 unbaked pie crust of choice (or make your own with Tennis biscuits and butter)
1/3 cup sugar
1 Tbsp cornstarch
280gr can crushed pineapple, do not drain
250gr cream cheese
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
Blend 1/3 cup sugar and cornstarch; a crushed pineapple (do not drain).
Cook over medium low heat, stirring constantly until thick and clear. Let cool
Blend cream cheese and 1/2 cup sugar and salt; add 2 eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla.
Spread pineapple mixture over bottom unbaked pie shell.
Pour in cheese mixture.
Bake 1 hour at 350° F (180°C).
May serve with whipped cream topping, optional.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels
1/3 cup sugar
1 Tbsp cornstarch
280gr can crushed pineapple, do not drain
250gr cream cheese
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
Blend 1/3 cup sugar and cornstarch; a crushed pineapple (do not drain).
Cook over medium low heat, stirring constantly until thick and clear. Let cool
Blend cream cheese and 1/2 cup sugar and salt; add 2 eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla.
Spread pineapple mixture over bottom unbaked pie shell.
Pour in cheese mixture.
Bake 1 hour at 350° F (180°C).
May serve with whipped cream topping, optional.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels
CHEESECAKE POTS
INGREDIENTS :
100g blueberries
50g strawberries - halved
2 tbsp castor sugar
5 digestive biscuits
20 g melted butter
tub of mascarpone
4 tbsp double cream
4 tbsp icing sugar
1 lemon, zested and juiced
METHOD :
1.Place your blueberries and castor sugar in a saucepan and cook for 2½ minutes and let it cool.
2.Place your 5 biscuits in a processor with the butter to crush and mix and press into the bottom of 4 glasses and let it chill .
3.Mix the following :
Mascarpone
double cream
icing sugar
lemon juice
zest together
3.Place layers of cheese mix and blueberry mix and then one layer of fresh strawberries and place in glass and let it cool
100g blueberries
50g strawberries - halved
2 tbsp castor sugar
5 digestive biscuits
20 g melted butter
tub of mascarpone
4 tbsp double cream
4 tbsp icing sugar
1 lemon, zested and juiced
METHOD :
1.Place your blueberries and castor sugar in a saucepan and cook for 2½ minutes and let it cool.
2.Place your 5 biscuits in a processor with the butter to crush and mix and press into the bottom of 4 glasses and let it chill .
3.Mix the following :
Mascarpone
double cream
icing sugar
lemon juice
zest together
3.Place layers of cheese mix and blueberry mix and then one layer of fresh strawberries and place in glass and let it cool
PISTACHIO POMEGRANATE CAKE
For the base: 200 gm wafer, 200 gm crushed pistachio. In a blender mix wafer and pistachio until you gain a crumbled powder, spread in a greased 23 cm cake tin, chill.
prepare the filling: In blender, mix 2 pkt ( 8 oz) cream cheese, 1 cup sour cream, 1/2 cup sugar, 4 eggs, 1/2 cup flour, 1 tsp vanilla, mix well until you gain a smooth mixture.
Divide the batter into 2 parts, for one part add 1/2 cup grenadine ( pomegranate sweet syrup) and 1 tsp red color, mix well. Remove the cake tin from the fridge, add the white batter into it then add slowly the red batter to make the swirl effect. bake in a 350 F oven for 50 minutes or until the surface is soft but firm when you touch gently. remove and cool then fridge for at least 4 hours, then serve with 1/2 cup pistachio on top and 1/2 cup pomegranate seed on top.
cheese cake. One slice for you
I will treat all my friends tomorrow night with this awesome dessert, will you too?
For the base: 200 gm wafer, 200 gm crushed pistachio. In a blender mix wafer and pistachio until you gain a crumbled powder, spread in a greased 23 cm cake tin, chill.
prepare the filling: In blender, mix 2 pkt ( 8 oz) cream cheese, 1 cup sour cream, 1/2 cup sugar, 4 eggs, 1/2 cup flour, 1 tsp vanilla, mix well until you gain a smooth mixture.
Divide the batter into 2 parts, for one part add 1/2 cup grenadine ( pomegranate sweet syrup) and 1 tsp red color, mix well. Remove the cake tin from the fridge, add the white batter into it then add slowly the red batter to make the swirl effect. bake in a 350 F oven for 50 minutes or until the surface is soft but firm when you touch gently. remove and cool then fridge for at least 4 hours, then serve with 1/2 cup pistachio on top and 1/2 cup pomegranate seed on top.
prepare the filling: In blender, mix 2 pkt ( 8 oz) cream cheese, 1 cup sour cream, 1/2 cup sugar, 4 eggs, 1/2 cup flour, 1 tsp vanilla, mix well until you gain a smooth mixture.
Divide the batter into 2 parts, for one part add 1/2 cup grenadine ( pomegranate sweet syrup) and 1 tsp red color, mix well. Remove the cake tin from the fridge, add the white batter into it then add slowly the red batter to make the swirl effect. bake in a 350 F oven for 50 minutes or until the surface is soft but firm when you touch gently. remove and cool then fridge for at least 4 hours, then serve with 1/2 cup pistachio on top and 1/2 cup pomegranate seed on top.
cheese cake. One slice for you
I will treat all my friends tomorrow night with this awesome dessert, will you too?
For the base: 200 gm wafer, 200 gm crushed pistachio. In a blender mix wafer and pistachio until you gain a crumbled powder, spread in a greased 23 cm cake tin, chill.
prepare the filling: In blender, mix 2 pkt ( 8 oz) cream cheese, 1 cup sour cream, 1/2 cup sugar, 4 eggs, 1/2 cup flour, 1 tsp vanilla, mix well until you gain a smooth mixture.
Divide the batter into 2 parts, for one part add 1/2 cup grenadine ( pomegranate sweet syrup) and 1 tsp red color, mix well. Remove the cake tin from the fridge, add the white batter into it then add slowly the red batter to make the swirl effect. bake in a 350 F oven for 50 minutes or until the surface is soft but firm when you touch gently. remove and cool then fridge for at least 4 hours, then serve with 1/2 cup pistachio on top and 1/2 cup pomegranate seed on top.
PEANUT BUTTER BUCKEYE BROWNIE CHEESECAKE
Ingredients:
1 19 1/2 ounce package brownie mix
3/4 cup hot fudge-flavored ice cream topping, warmed
2 8 ounce package cream cheese, softened
1 1/2 cups crunchy peanut butter
1 14 ounce can sweetened condensed milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 chocolate-covered peanut butter cups, chopped
2 tablespoons chocolate-flavored syrup
directions:
1. Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.
2. In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.
3. Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.
1 19 1/2 ounce package brownie mix
3/4 cup hot fudge-flavored ice cream topping, warmed
2 8 ounce package cream cheese, softened
1 1/2 cups crunchy peanut butter
1 14 ounce can sweetened condensed milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 chocolate-covered peanut butter cups, chopped
2 tablespoons chocolate-flavored syrup
directions:
1. Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.
2. In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.
3. Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.
QUADRUPLE LAYER PEANUTBUTTER CHOC-CHEESECAKE
THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 GF CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
This baby is rich. Perfectly rich. It rocks 4 layers of awesome:
1. Brownie
2. Caramel and chocolate sauce
3. Chopped snickers
4. Peanut butter ice cream
A snicker lovers dream.
Snickers Peanut Butter Brownie Ice Cream Cake
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250ml Cool Whip, thawed
1 bottle chocolate sundae syrup (Here’s the one I used)
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1 cup caramel sauce and 1 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1 cup caramel sauce and 1 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Bron: Life, Love and Sugar
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1. Brownie
2. Caramel and chocolate sauce
3. Chopped snickers
4. Peanut butter ice cream
A snicker lovers dream.
Snickers Peanut Butter Brownie Ice Cream Cake
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250ml Cool Whip, thawed
1 bottle chocolate sundae syrup (Here’s the one I used)
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1 cup caramel sauce and 1 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1 cup caramel sauce and 1 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Bron: Life, Love and Sugar
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FESTIVE PINA COLADA CHEESECAKE
Ingredients
- 6 tablespoons unsalted butter, melted $
- 1 3/4 cups graham cracker crumbs
- 3/4 cup chopped pecans, toasted
- 1 tablespoon sugar $
- 3 (8-ounce) packages cream cheese, softened $
- 1/2 cup sugar $
- 5 large eggs $
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup cream of coconut
- 1 cup sour cream $
- 1/3 cup light rum $
- 4 teaspoons coconut extract
- Garnishes: whipped cream and toasted coconut
- Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
- Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
- Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
NO BAKE DIABETIC PINAPPLE CHEESECAKE
Ingredients:
2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1 tablespoon artificial sweetener (liquid form)
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 liter whipped Nutriwhip
1 (19 ounce) can crushed pineapple (well drained)
Directions:
Combine graham cracker crumbs and butter. Press into a 9in pie pan.
Cream together remaining ingredients except pineapple.
Fold in pineapple. Pour into crust. Chill for 3 hours or more.
2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1 tablespoon artificial sweetener (liquid form)
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 liter whipped Nutriwhip
1 (19 ounce) can crushed pineapple (well drained)
Directions:
Combine graham cracker crumbs and butter. Press into a 9in pie pan.
Cream together remaining ingredients except pineapple.
Fold in pineapple. Pour into crust. Chill for 3 hours or more.
FLUFFY LEMON RASPBERRY TREAT
INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup Cascadian Farm® organic frozen raspberries (from 10-oz bag), thawed
1 container (1 lb) lemon creamy ready-to-spread frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vegetable oil, if desired
DIRECTIONS
1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust. 2 Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.3 Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.4 Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.5 To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in one bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Store in refrigerator.
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup Cascadian Farm® organic frozen raspberries (from 10-oz bag), thawed
1 container (1 lb) lemon creamy ready-to-spread frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vegetable oil, if desired
DIRECTIONS
1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust. 2 Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.3 Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.4 Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.5 To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in one bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Store in refrigerator.
RASPBERRY CHEESECAKE
Make 1 round cheesecake
Ingredients
For the biscuit base
200gr packet biscuits – I use Nutticrust – crumbed
100ml melted butter
Spray a loose bottom pan with Spray ‘n Cook. Mix the melted butter and the biscuit crumbs and press in the bottom of the pan.
For the filling
3 x 250gr cream cheese
1 x 80gr packet of raspberry jelly
125 ml boiling water
250gr fresh raspberries
Mix the water with the jelly powder and mix until the jelly powder has dissolved. Cool the jelly down, but do not allow it to set. Place cream cheese in a bowl and with a wooden spoon, beat the cheese to just soften it a bit. Mix the cooled down jelly with the cheese and mix well. Pour into your biscuit base and allow to set in the freezer. Once the cheesecake has set, decorate with fresh raspberries and enjoy!
BRON:Nina's Kitchen.
Ingredients
For the biscuit base
200gr packet biscuits – I use Nutticrust – crumbed
100ml melted butter
Spray a loose bottom pan with Spray ‘n Cook. Mix the melted butter and the biscuit crumbs and press in the bottom of the pan.
For the filling
3 x 250gr cream cheese
1 x 80gr packet of raspberry jelly
125 ml boiling water
250gr fresh raspberries
Mix the water with the jelly powder and mix until the jelly powder has dissolved. Cool the jelly down, but do not allow it to set. Place cream cheese in a bowl and with a wooden spoon, beat the cheese to just soften it a bit. Mix the cooled down jelly with the cheese and mix well. Pour into your biscuit base and allow to set in the freezer. Once the cheesecake has set, decorate with fresh raspberries and enjoy!
BRON:Nina's Kitchen.
RASPBERRY TUXEDO CHEESECAKE
I bake my cheesecakes in a 9 or 10 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
In a small bowl, combine:
1 & 1/2 cups chocolate cookie crumbs
2 tbsp sugar
1/4 cup melted butter
Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add
3 tsp vanilla extract
Finally blend in
1 cup whipping cream
1/4 cup milk
Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).
Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds. The sauce can then be poured over the raspberries before drizzling the ganache as shown in the photo below.
Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream.
Then melt in on low heat
¾ cup semisweet chocolate chips
Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with fresh raspberries.
Raspberry Compote
2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
In a small bowl, combine:
1 & 1/2 cups chocolate cookie crumbs
2 tbsp sugar
1/4 cup melted butter
Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add
3 tsp vanilla extract
Finally blend in
1 cup whipping cream
1/4 cup milk
Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).
Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds. The sauce can then be poured over the raspberries before drizzling the ganache as shown in the photo below.
Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream.
Then melt in on low heat
¾ cup semisweet chocolate chips
Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with fresh raspberries.
Raspberry Compote
2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
ROCKY ROAD CHEESE CAKE
INGREDIENTS:
CRUST:
14 Oreos, crushed
3 tablespoons butter, melted
CHEESECAKE:
10 oz. dark chocolate
4 oz. semi-sweet chocolate
16 oz. cream cheese, softened
1 ¼ cup sugar
¾ cups sour cream
3 eggs
TOPPING:
4oz. chocolate, melted
¾ cup mini marshmallow
½ cup Blue Diamond Salted and Roasted Almonds, coarsely chopped
INSTRUCTIONS:
TO MAKE THE CRUST:
Crush Oreos to a fine crumb in a food processor or place Oreos in a Ziploc bag and use a rolling pin to roll over and crush. Combine crushed Oreos and melted butter and mix to combine.
Press Oreo mixture into bottom of pan. Place pan in oven and bake at 350 degrees F for 10 minutes. Remove from oven and set aside.
TO MAKE THE CHEESECAKE:
Place both chocolates in a heat proof bowl over simmering water and stir constantly until chocolate is melted; set aside.
Place cream cheese and sugar in a stand mixer bowl fitted with a paddle attachment and cream on medium speed. Add in sour cream and beat to combine. Add in eggs and beat until combined. Turn mixer to low and gradually add in chocolate beat until combined.
Pour cheesecake mixture over Oreo crust and bake at 350 degrees F for 40-45 minutes (25-30 minutes for an 8 inch pan). Center should slightly jiggle when pan is tapped. Allow cheesecake to cool for completely. Cheesecake will slightly fall once cooled.
TO FINISH WITH TOPPING:
Pour melted chocolate on top then sprinkle almonds and marshmallows on top of chocolate.
Source: Bakers Royale
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
CRUST:
14 Oreos, crushed
3 tablespoons butter, melted
CHEESECAKE:
10 oz. dark chocolate
4 oz. semi-sweet chocolate
16 oz. cream cheese, softened
1 ¼ cup sugar
¾ cups sour cream
3 eggs
TOPPING:
4oz. chocolate, melted
¾ cup mini marshmallow
½ cup Blue Diamond Salted and Roasted Almonds, coarsely chopped
INSTRUCTIONS:
TO MAKE THE CRUST:
Crush Oreos to a fine crumb in a food processor or place Oreos in a Ziploc bag and use a rolling pin to roll over and crush. Combine crushed Oreos and melted butter and mix to combine.
Press Oreo mixture into bottom of pan. Place pan in oven and bake at 350 degrees F for 10 minutes. Remove from oven and set aside.
TO MAKE THE CHEESECAKE:
Place both chocolates in a heat proof bowl over simmering water and stir constantly until chocolate is melted; set aside.
Place cream cheese and sugar in a stand mixer bowl fitted with a paddle attachment and cream on medium speed. Add in sour cream and beat to combine. Add in eggs and beat until combined. Turn mixer to low and gradually add in chocolate beat until combined.
Pour cheesecake mixture over Oreo crust and bake at 350 degrees F for 40-45 minutes (25-30 minutes for an 8 inch pan). Center should slightly jiggle when pan is tapped. Allow cheesecake to cool for completely. Cheesecake will slightly fall once cooled.
TO FINISH WITH TOPPING:
Pour melted chocolate on top then sprinkle almonds and marshmallows on top of chocolate.
Source: Bakers Royale
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
SNICKER CHEESECAKE
Ingredients:
Crust-
2 cups Tennis Biscuit Crumbs
1 stick unsalted
butter (melted)
3 tablespoons sugar
½ teaspoon salt
Cheesecake filling-
250gr sticks cream cheese (at room temperature)
1 ¼ cup granulated sugar
4 large eggs (at room temperature)
¾ cup heavy cream
1 tablespoon pure vanilla extract
Topping-
20 Mini Snickers bars (cut into fourths) (I took 6 big bars)
1/3 cup roasted peanuts (chopped)
¼ cup caramel syrup - (I used the one for ice-cream)
Cooking Instructions:
Step 1: Preheat the oven to 180°C
Wrap a 9 inch spring form pan tightly in heavy duty aluminum foil to prevent leaks when using the water bath.
If you want to take extra measures to prevent leaks you can place the foil wrapped spring form pan inside an oven bag while baking.
Lightly spray the spring form pan with cooking spray.
Step 2:
In a medium bowl mix together the crust ingredients until well combined. Press
onto the bottom and 1 inch up the sides of the spring form pan.
Place into the oven and bake for 7 minutes. Cool on a wire rack.
Step 3:
Begin to boil a large pot of water for the water bath. In a large bowl combine cream cheese and sugar and beat with an electric mixer until smooth.
Add the eggs one at a time (while mixing) until each is fully incorporated before adding the next. Make sure to scrape down the bowl with spatula in between each egg. Add the heavy cream and vanilla and mix until smooth.
Step 4: pour the batter over the prepared crust in the spring form pan. Place the spring form pan into a larger pan and pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.
Step 5: Place into the oven and bake at 180°C for 45 to 55 minutes, at this point the edges will appear to be set but the center will still have some jiggle to it.
Close the oven door, turn off the heat, and let the cheesecake rest in the cooling oven for one hour.
After one hour, carefully remove the cheesecake from the water bath and place it into a cooling rack to cool completely. Once it has cooled,
place it into the refrigerator for at least 5 hours.
Step 6: Top with Snickers bars, peanuts, and caramel syrup.
Bron: Blog Chef
Plasing & Foto: Henriette Wessels
Crust-
2 cups Tennis Biscuit Crumbs
1 stick unsalted
butter (melted)
3 tablespoons sugar
½ teaspoon salt
Cheesecake filling-
250gr sticks cream cheese (at room temperature)
1 ¼ cup granulated sugar
4 large eggs (at room temperature)
¾ cup heavy cream
1 tablespoon pure vanilla extract
Topping-
20 Mini Snickers bars (cut into fourths) (I took 6 big bars)
1/3 cup roasted peanuts (chopped)
¼ cup caramel syrup - (I used the one for ice-cream)
Cooking Instructions:
Step 1: Preheat the oven to 180°C
Wrap a 9 inch spring form pan tightly in heavy duty aluminum foil to prevent leaks when using the water bath.
If you want to take extra measures to prevent leaks you can place the foil wrapped spring form pan inside an oven bag while baking.
Lightly spray the spring form pan with cooking spray.
Step 2:
In a medium bowl mix together the crust ingredients until well combined. Press
onto the bottom and 1 inch up the sides of the spring form pan.
Place into the oven and bake for 7 minutes. Cool on a wire rack.
Step 3:
Begin to boil a large pot of water for the water bath. In a large bowl combine cream cheese and sugar and beat with an electric mixer until smooth.
Add the eggs one at a time (while mixing) until each is fully incorporated before adding the next. Make sure to scrape down the bowl with spatula in between each egg. Add the heavy cream and vanilla and mix until smooth.
Step 4: pour the batter over the prepared crust in the spring form pan. Place the spring form pan into a larger pan and pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.
Step 5: Place into the oven and bake at 180°C for 45 to 55 minutes, at this point the edges will appear to be set but the center will still have some jiggle to it.
Close the oven door, turn off the heat, and let the cheesecake rest in the cooling oven for one hour.
After one hour, carefully remove the cheesecake from the water bath and place it into a cooling rack to cool completely. Once it has cooled,
place it into the refrigerator for at least 5 hours.
Step 6: Top with Snickers bars, peanuts, and caramel syrup.
Bron: Blog Chef
Plasing & Foto: Henriette Wessels
RED VELVET CHEESECAKE
Hier is my resep vir die red velvet cheesecake wat ek gister al begin het. Die resep lyk lank maar baie eenvoudig
Melted butter, to grease
185g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour, sifted
40g (1/4 cup) plain flour, sifted
2 tbs cocoa powder
1/4 tsp bicarbonate of soda
125ml (1/2 cup) buttermilk
2 tbs red food colouring
Oil, to grease
White chocolate curls, to decorate
Cheesecake filling
250g cream cheese, at room temperature
70g (1/3 cup) caster sugar
2 tbs fresh lemon juice
2 tbs warm water
1 ½ tsp gelatine powder
300ml thickened cream
Cream cheese frosting
250g cream cheese, at room temperature
60g butter, at room temperature
80g (1/2 cup) icing sugar, sifted
1/4 tsp vanilla extract
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with ted butter. Line the base with non-stick baking paper.
Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
Cut cake in half horizontally. Trim the top.
To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatine dissolves. Add to the filling and beat until combined.
Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. 5 Brush a round 22cm (base measurement) cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap. Place in the fridge overnight to chill.
To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls
Australian Good Taste
JOEY KRUGER
Melted butter, to grease
185g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour, sifted
40g (1/4 cup) plain flour, sifted
2 tbs cocoa powder
1/4 tsp bicarbonate of soda
125ml (1/2 cup) buttermilk
2 tbs red food colouring
Oil, to grease
White chocolate curls, to decorate
Cheesecake filling
250g cream cheese, at room temperature
70g (1/3 cup) caster sugar
2 tbs fresh lemon juice
2 tbs warm water
1 ½ tsp gelatine powder
300ml thickened cream
Cream cheese frosting
250g cream cheese, at room temperature
60g butter, at room temperature
80g (1/2 cup) icing sugar, sifted
1/4 tsp vanilla extract
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with ted butter. Line the base with non-stick baking paper.
Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
Cut cake in half horizontally. Trim the top.
To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatine dissolves. Add to the filling and beat until combined.
Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. 5 Brush a round 22cm (base measurement) cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap. Place in the fridge overnight to chill.
To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls
Australian Good Taste
JOEY KRUGER
STRAWBERRY CHEESECAKE PIE
1 X Crust (Graham Crackers or Tennis Biscuits & Butter)
8 Baker’s white chocolate squares (or normal white chocolate squares)
2 x 250gr packages of cream cheese
½ cup sugar
½ tsp vanilla extract
2 eggs
Strawberries for topping
Preheat oven to 160°C.
Add the chocolate squares to a double boiler, small crockpot, or in a microwave-safe bowl and melt.
Add cream cheese, sugar, and vanilla in a bowl and beat together until just blended. Add the eggs and mix until just blended. Do not overbeat the batter or this will introduce air bubbles and cause the cheesecake to crack.
Stir in the melted white chocolate by hand using a spatula, then transfer the batter to the pie crust shell. Bake for 45 minutes, then turn the oven off and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and cool for another hour. Top with fresh strawberries or strawberry puree.
Bron: Welcome Home
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
8 Baker’s white chocolate squares (or normal white chocolate squares)
2 x 250gr packages of cream cheese
½ cup sugar
½ tsp vanilla extract
2 eggs
Strawberries for topping
Preheat oven to 160°C.
Add the chocolate squares to a double boiler, small crockpot, or in a microwave-safe bowl and melt.
Add cream cheese, sugar, and vanilla in a bowl and beat together until just blended. Add the eggs and mix until just blended. Do not overbeat the batter or this will introduce air bubbles and cause the cheesecake to crack.
Stir in the melted white chocolate by hand using a spatula, then transfer the batter to the pie crust shell. Bake for 45 minutes, then turn the oven off and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and cool for another hour. Top with fresh strawberries or strawberry puree.
Bron: Welcome Home
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RICOTTA CHEESECAKE-STRAWBERRIES
Recipe Time
Cook Time: 1 Hour, 10 Minutes
Prep Time: 20 Minutes
Chill Time: 4 Hours
Cheesecake:
MAKE CHEESECAKE:
Preheat oven to 180°C. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla. Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter. Pour into springform pan. Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform. Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.
MAKE TOPPING:
Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.
Halve or quarter strawberries and arrange decoratively over top of chilled cheesecake. Brush lightly with glaze and serve.
Bron; All You
Plsing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cook Time: 1 Hour, 10 Minutes
Prep Time: 20 Minutes
Chill Time: 4 Hours
Cheesecake:
- 2 X 250GR packages reduced-fat cream cheese, at room temperature
- 1 X 470GR container part-skim ricotta
- 1 ¼ cups sugar
- 4 large eggs, lightly beaten
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour (Cake Flour)
- 3 tablespoons cornstarch ( Maizena)
- 2 cups nonfat sour cream, at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons lemon juice
- 1 cup strawberry fruit spread (such as Polaner's)
- 15 large strawberries, hulled
MAKE CHEESECAKE:
Preheat oven to 180°C. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla. Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter. Pour into springform pan. Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform. Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.
MAKE TOPPING:
Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.
Halve or quarter strawberries and arrange decoratively over top of chilled cheesecake. Brush lightly with glaze and serve.
Bron; All You
Plsing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ROLO CHEESECAKE BARS
Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.
Servings: makes 12+ servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
For the crust:
1 1/2 cups of graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
For the cheesecake:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
For the chocolate ganache:
8 ounces dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
Directions
For the crust:
1.Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2.Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.
For the cheesecake:
3.Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
4.Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
For the chocolate ganache:
5.Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
6.Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.
7.Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
Directions:
1. Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
2. Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
3. Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
Servings: makes 12+ servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
For the crust:
1 1/2 cups of graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
For the cheesecake:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
For the chocolate ganache:
8 ounces dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
Directions
For the crust:
1.Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2.Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.
For the cheesecake:
3.Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
4.Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
For the chocolate ganache:
5.Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
6.Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.
7.Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
Directions:
1. Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
2. Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
3. Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
WHITE CHOCOLATE CHEESECAKE
WHITE CHOCOLATE CHEESECAKE
INGREDIENTS
1 pkt digestive biscuits,crushed
60g (60 ml) Stork Bake margerine
215g white chocolate
150 ml Stork Cremendous (or normal whipping cream)
300g Cream Cheese
3 egg whites
1 egg yolk
140g (160 ml) sugar
METHOD:
Preheat oven to 180°C.
Mix the crushed biscuits with the melted margarine.
Press into a 20 cm pie dish and bake for 5 – 10 mins. Leave to cool.
Melt the chocolate over a low heat. Allow to cool slightly. Whip the Cremendous and fold cream cheese into the stork Cremendous.
Then fold chocolate into cream cheese and Cremendous mixture.
Whisk egg whites and sugar together until soft peaks form.
Fold into the mixture.
For added richness and staying power add a lightly beaten egg yolk to the mixture.
Pour mixture into the base and refrigerate overnight.
Top with fresh strawberries and white chocolate curls.
Bron: Delicious Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
WHITE CHOCOLATE CHEESECAKE
INGREDIENTS
1 pkt digestive biscuits,crushed
60g (60 ml) Stork Bake margerine
215g white chocolate
150 ml Stork Cremendous (or normal whipping cream)
300g Cream Cheese
3 egg whites
1 egg yolk
140g (160 ml) sugar
METHOD:
Preheat oven to 180°C.
Mix the crushed biscuits with the melted margarine.
Press into a 20 cm pie dish and bake for 5 – 10 mins. Leave to cool.
Melt the chocolate over a low heat. Allow to cool slightly. Whip the Cremendous and fold cream cheese into the stork Cremendous.
Then fold chocolate into cream cheese and Cremendous mixture.
Whisk egg whites and sugar together until soft peaks form.
Fold into the mixture.
For added richness and staying power add a lightly beaten egg yolk to the mixture.
Pour mixture into the base and refrigerate overnight.
Top with fresh strawberries and white chocolate curls.
Bron: Delicious Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK