AERO MINT CHOCOLATE CHEESE CAKE
Base:
4 oz Digestive biscuits (about 12 mcvities digestives)
3 oz of melted butter
Cheesecake mixture:
320 g Philadelphia Soft cheese Cadbury Chocolate
250 g icing sugar
250 ml whipping cream
2 large Mint Aero bars Continue reading
Kors:
Eat some more koekies
Gesmelte botter
Maak koekies fyn en meng met botter. Druk in ronde bak. Sit in yskas vir 10min
Vulsel:
2 bakkies cream cheese ( het die keer sjokolade en cherrie gebruik)
Blikkie kondensmelk
Kwart koppie suurlemoen sap.
Een pakkie gelatine Continue reading
Base
200g tennis biscuits, crumbed
125g butter, melted
Filling
500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese
1 lemon, the rind and juice of (optional) Continue reading
GEBAKTE KAASKOEK MET GEMENGDE BESSIES
Resep en foto:Marida Olivier
FOOD LOVERS RECIPES
Kors:
200 g digestive beskuitjies fyngemaal en met gesmelte botter gemeng. Druk met agterkant van houtlepel vas op die boom van ‘n veerklamp pan.
Beslag:
750 g roomkaas
250 ml strooisuiker
250 ml room
4 eiers
40 ml suurlemoensap
125 ml koekmeel Continue reading
250ml mascarpone (triple cream cheese)
250ml room
350ml gewone ongegeurde joghurt
1 blik kondensmelk
100g Milky Bar wit sjokolade
1 pakkie suurlemoen jellie
1 blikkie koejawels
60ml suurlemoensap
125ml kookwater
15ml gelatine en Continue reading
DULCHE-DE-LECHE GEVRIESDE KAASKOEK
125 ml pynappelsap
10 ml gelatin poeier
1 bakkie roomkaas (250 g)
1 blik karamel treat
250 ml room
geroosterde klapper skaafsels
tropiese vrugte in seisoen Continue reading
Crush one packet of either digestive or ginger nut biscuits.
Mix with about 150g of melted butter and 50g-75g of sugar (if required).
Spread the mixture across a greased cake tin. Bake for about 10 minutes in an oven at around 180*C until it becomes firm and golden brown.
Next, whisk together 4 egg yolks. When they’re frothy, mix in one can of condensed milk with some vanilla essence, if desired.
Stir in the juice of 4-6 limes (depends how sour you like it).
Pour the mixture over the base and pop it back in the oven for another 20 minutes.
Cool in the fridge overnight.
Posted: Amanda Conradie
JOHAN SE KAASKOEKTERT
Resep en foto: Johan Coetzee
FOOD LOVERS RECIPES
250 ml mascarpone (triple cream cheese)
250 ml room
300 ml gewone ongegeurde joghurt
1 blik kondensmelk
100 g Milky Bar wit sjokolade
1 pakkie suurlemoen jellie
125 ml granadilla moes
60 ml suurlemoensap
125 ml kookwater Continue reading
TIPS FOR PURRRRRRFECT CHEESECAKE!
Pay attention to temperature:
First, you must follow instructions and allow your cheesecake to chill. Many recipes call for a 6-hour overnight chill time and I know this seems excessive to many home bakers, but it really is necessary if you want a completely set cheesecake that will come out of the pan with ease. Second, cheesecakes absolutely taste best at room temperature, so after chilling let it stand at room temperature for 20 to 30 minutes before serving.
Soften the cream cheese:
Word to the wise: bring your cream cheese to room temperature before making a cheesecake. Much like using a springform pan, this is one of the non-negotiables if you want a smooth, lump-free cheesecake. Continue reading
ROSEMARIE SE YSKAS KAASKOEK
My yskas kaaskoek maak ek met
1 pakkie suurlemoen jelly wat ek aanmaak met 3/4 koppie suurlemoensap.
Meng die jellie effens afgekoel met ‘n blik kondensmelk en roer dan 2 x 250ml gladde maas of roomkaas by.
Klits 2 x 250ml room styf en roer alles lekker bymekaar.
Gooi uit oor fyn Marie beskuitjie en botter kors en verkoel in yskas.
Ek hou van ‘n granadilla topping… Ek verhit een bakkie/blikkie granadilla moes met een een bakkie/blikkie water en 2 teelepels suiker en maak dit dik met bietjie vlapoeier. Smeer warm oor die verkoelde tert.
Resep ingestuur deur: Rosemarie Maytham
You cannot copy content of this page
