AARBEI-MAASKAASTERT
1 pakkie tennisbeskuitjies
l blik aarbeie
250 g maaskaas
1 blik kondensmelk
100 ml suurlemoensap
1 teelepel vanilla geursel
2 teelepels gelatine opgelos in 62 ml water
250 ml room
Dreineer aarbeie en maak sous deur sap te verhit.
Meng 25 ml suiker en 10 ml maizena met ‘n bietjie van die sap.
Voeg by die sap en kook vir 2 min. Laat afkoel.
Meng maaskaas, kondensmelk suurlemoensap en vanilla by goed tot glad
Smelt gelatine oor kookwater en voeg by, meng deur.
Voeg geklitste room by en meng net deur. Skep die maaskaasmengsel in ‘n voorbereide tertbak.
Versier met aarbeie en giet die afgekoelde stroopmengsel oor.
Plaas in die yskas om te stol.

Resep en foto: Annelise Engelbrecht

LESLEY SE ONGEBAKTE KAASKOEK
Resep en foto: Lesley-Ann Fortuin
FOOD LOVERS RECIPES
Kors:
2 pakke gemmerkoekies of Tennis koekies, fyngedruk
180 ml gesmelte botter
Meng saam en druk onder en teen die kante van ‘n losboom pan vas. Plaas in vrieskas vir ten minste 10 minute.
Vulsel:
2 bakkies laevet roomkaas
1 ¼ blik kondensmelk
75 ml vars gedrukte suurlemoensap
¼ teelepel vanilla poeier of 1 teelepel vanilla extract

Klits die roomkaas met ‘n elektriese klitser tot glad. Meng die kondensmelk geleidelik by en daarna die suurlemoensap en vanilla. Skep die mengsel in die kors, bedek met plastiek, plaas in die yskas en laat stol vir 3 ure.
Versier met vars bessies of soos verkies.

AVOKADO KAASKOEK
250 g tennisbeskuitjies
100 g botter
1 pakkies lime jelly of enige groen jellie
100 ml kookwater
750 g roomkaas – cream cheese
2 groot ryp avokado’s
15 ml suurlemoensap
*  Lees nota asb?
Berries, avo’s en kiwi’s.  of enige vrugte van jou keuse.(opsioneel)

Meng koekies en botter. Druk in pan en bak 5-8 min by 180ºC.
Los jellie op in kookwater. Meng puree avo, cream cheese en suurlemoensap by jellie. Gooi bo-oor koekies en los oornag om te set. Maak koek los uit pan en versier met vars vrugte
BRON – Dini Redgard
Foto:  Rina Kleinhans

Nota: Ek het altyd verby die een geblaai tot vandag wat ek besluit het om dit te probeer en “mense” dit is regtig heerlik, ek beveel hom regtig aan. Ek het die kaaskoek bedien met vars vrugte wat ek baie klein gesny het en net bo-op geskep het. Ek het wit en swart druiwe, spanspek en pynappel gesny, ‘n paar rooi kersies vir kleur en bietjie vars vrugte sap oor die vrugte gegooi. Die kaaskoek het pragtig gestol ek het 2 teelepels gelatine ekstra bygesit, want ek het bietjie meer avo en roomkaas gebruik. Probeer hom gerus.. julle gaan aangenaam verras wees.

Foto 2 – Adam Cloete
Ek het hierdie Avo Kaaskoek resep probeer, maar het die kors weggelaat en van dit ‘n Avo Kaastert gemaak. Ek het vrugte onder in die bak gesit, ‘n lagie jellie daaroor gesit en eers laat stol voor ek die res van die mengsel ingesit het. Na dit alles gestol het, het ek dit omgedop om die ondeste kant bo te hê. Dit is regtig buitengewoon lekker. Ek het cream soda jellie gebruik

TRIPLE CHOC CHEESECAKE WITH SALTED PEANUT CARAMEL
butter, to grease
400 g plain chocolate biscuits
150 g butter, melted
5 g butter, extra
260 g Dark Cooking Chocolate, finely chopped
150 g White Cooking Chocolate, finely chopped
375 g cream cheese, at room temperature
100 g (1/2 cup) caster sugar
310 ml (11/4 cups) thickened cream
1 1/2 tablespoons hot water
3 teaspoons gelatine powder
Salted peanut caramel:
315 g (11/2 cups) caster sugar
185 ml (3/4 cup) water
⅔ cups brown sugar
250 ml (1 cup) double cream
120 g (3/4 cup) salted roasted peanuts, coarsely chopped
Italian meringue
315 g (1 1/2 cups) caster sugar
60 ml (1/4 cup) water
4 egg whites, at room temperature
Pinch of cream of tartar
Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.

Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.

To make the caramel sauce. Combine the caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves.about 5 minutes.

Remove from the heat and use a wooden spoon to stir in the brown sugar.Stir in the cream (it may splutter a little) until well combined. …Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.

Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.

Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) until smooth. Set aside for 5 minutes to cool slightly.

Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.

Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.

Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.

Meanwhile, to make the Italian meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.

Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.

A made this cheesecake for desert and it is to die for!
Foto:  Hettie Bezuidenhout
Nota van Hettie:   Ek het hom reggemaak. . Heerlike koek. Wat goed sal werk is om met die karamel laag sommer n bottel gekoopte karamel sous te gebruik maar n teelepel gelatien op te los in n bietjie water en by te voeg. .

1 packet tennis biscuits or digestive and enough butter to make a base one crushed
1 tub cream 250 – 300 ml
1 tub phillie ( philladelpia cream cheese)
1 tin strawberries (juice thrown away)
1 tin condense milk
1 sachet gelatine
1 x 100 to 150 ml lemon juice depending how strong you want it to taste
1 packet strawberry jelly
Add gelatine to lemon juice and heat in microwave till dissolved
Whip yhe cream till stiff then add phillie condenmilk strawberry and lemon juice with gelatine beat well and place in biscuit base leave in y he fridge to set then make the jelly. Once cool then use a tablespoon and hold just above the cheesecake and pour the jelly on top slowly the spoon prevent the jelly from making g a whole in the cheese cake put the in fridge and wait till set then Don’t share cause it’s awesome I also just use the lemon base on with out the strawberry as a base and make grandilla or peach or what every fruit you want

Recipes placed by Charmaine T Stowe

AARBEI KAASKOEK – STRAWBERRY CHEESECAKE
3 tubs smooth cream cheese, at room temperature
(I used Lancewood brand for this one)
1 tin condensed milk
3 teaspoons gelatine
125 ml cream
juice of one big lemon
2 packets Tennis biscuits
120 g margarine/ butter, melted
fresh strawberries for garnish

Crush biscuits and combine with melted margarine before lining your loose bottomed cake tin. Refrigerate til needed. Dissolve gelatine in lukewarm water (30 ml), be careful that it doesn’t set. Next beat cream cheese til soft, add condensed milk and continue beating for another 2 mins. Juice the lemon, strain the juice and add. Mix well before stirring in the cream. Lastly stir in the gelatine until completely mixed and smooth. Pour into your biscuit base and chill overnight.
The following day you can decorate with anything you might fancy; blueberries, pineapple jam, granadilla pulp, peach slices, etc. I used strawberry halves around the cheesecake. I then reduced about a cup of fresh strawberries with half tsp vanilla essence, 1 cup water and ¾ cup sugar over medium heat. Once slightly thickened, I blended it with my hand blender, cooled it down, then garnished the cheesecake just before serving. Enjoy everyone!
Photo: Candice Van Der Ross

GEBAKTE KAASKOEK-PLAIN
Eie foto en resep: Louise Groenewald
2de Foto en Nota:  Benhet Niewenhuis
FOOD LOVERS RECIPES
Kors:
1 Pakkie Tennis-beskuitjies, fyngemaak
½ koppie gesmelte botter of margarine
Kaaskoek vulsel:
4 Jumbo grootte eiers
1 koppie suiker
¼ koppie suurlemoensap plus gerasperde skil van die suurlemoen
3 bakkies gladde maaskaas (250g x 3)
250 ml room
½ koppie koekmeel

Kors:
Meng die gesmelte botter or margarine met die fyngemaakte beskuitjiekrummels en druk dit vas onder in ‘n ronde losboomkoekpan. Plaas die koekpan binne-in ‘n groter koekpannetjie. Dit is om te verhoed dat die botter dalk uitdrup in jou oond en brand.
Klits die eiers en suiker saam tot sponsagtig dik. Voeg die suurlemoensap en skil by, terwyl jy klits. Voeg dan die maaskaas en room by, meng goed, voeg die meel by en meng deur.
Meng deeglik. Plaas die vulsel in die koekpan en bak vir 10 minute op 180°C.
Verlaag die temperatuur na 140°C en bak nog ‘n uur. Laat die kaaskoek in
die oond afkoel tot koud en plaas dan in die yskas. Bedien saam met bessies
indien verkies.

Nota:   Dit is standaard prosedure met die meeste kaaskoeke se bakproses. As jy dit bv. op 180ºC heeltyd sal bak sal dit heeltemal oorstoot en uit die koekpan bak. Daar is 4 groot eiers in wat dit baie sal laat rys. Die kaaskoek tekstuur is ook delikaat en dit het beslis die 140ºC vir ‘n uur nodig om baie stadig te bak. Jy dwing dit dus om NIE te rys nie. Die staantyd is ook baie belangrik. En dan nog die oornag staan in die yskas. Eers dan kan jy jou kaaskoek geniet (soos ek nou vir brekfis gemaak het)

Louise Groenewald –  I only use Creamed Cottage Cheese when I bake cheese cake. Recipe to follow. I’ve made this cheese cake a hundred times in my life and it’s always delicious. I will tell you this secret though…. empty your creamed cottage cheese in a sieve and leave it for a couple of hours. You will be surprised about the amount of whey that still drains out. To me that makes the difference.

NOTA: om te voorkom dat die kaaskoek bo-op kraak, kan jy dit in ‘n waterbad bak… dan bak hy baie egalig.
Nota:  Benhet Niewenhuis
Ek het net bo op aarbeie gesit!! 60 ml water en 60 ml suiker en 400 g aarbeie lekker saam gekook en gemash! ! Toe bietjie gelatine aangemaak en by gemeng!!
Niemand kon genoeg kry nie!!! Was heerlik!! Het baie komplimente gekry!!! Hoe sê hulle hierdie is ‘n restaurant koek!!!!

BAKED CHEESECAKE WITH BISCUIT CRUST
150 g/5½oz digestive biscuits
75 g/2½oz butter, plus extra for greasing
900 g/2lb full-fat cream cheese
200 g/7oz caster sugar
200 ml/7fl oz soured cream
3 tbsp plain flour
3 free-range eggs, plus 1 egg yolk, lightly beaten
2 tsp vanilla extract

Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin.
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a potato masher).
Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160C/315F/Gas 2.
In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin
Recipe and Photo: Zenellé Joubert Coetzee

YSKAS KAASKOEK
Basis:
25 gemmerkoekies
1 teelepels fyn gemmer
100 g botter of margarien
Vulsel:
5 teelepels gelatien
4 eetlepels water
500 g volroom roomkaas
fyn gerasperde skil en sap van 1 lemoen of suurlemoen
1 teelepel vanieljegeursel
3 ekstra-groot eiergele
200 g strooisuiker
250 ml room, lig geklop
2 blikkies ingelegte aarbeie/vars vrugte bv. kiwivrug aarbeie of nektariens as versiering.

Vir basis, maak koekies fyn in voedselverwerker met staallem. Voeg gemmer by. Smelt botter of margarien en roer dit by die krummels.
Druk n dun laag van die krummelmengsel vas op die boom van gesmeerde 23 cm-losboomkoekpan. Bedek en verkil terwyl die vulsel gemaak word.

Strooi gelatien oor die water en laat dit spons. Klop die roomkaas en voeg lemoen- of suurlemoenskil en- sap en vanieljegeursel by.
Klits eiergele en strooisuiker saam tot ligkleurig en dik en voeg by roomkaasmengsel. Voeg lig geklopte room by. Mikrogolf die gelatienspons 2 minute op medium krag om dit te versag, of los dit op oor kookwater, weg van die stoof.
Giet die gelatien in n egalige straal by die roomkaasmengsel en klop tot dit egalig versprei is. Giet die mengsel oor die basis en plaas dit in die yskas tot gestol. 4-5 uur of oornag. Versier met vrugte.
Foto:  Cecelia Gouws‎

A WILD BERRY AND STRAWBERRY CHEESECAKE WITH CHANTILLY CREAM
Hi julle, hier is die resep wat ek gebruik het! Nadat ek hierdie resep gevolg het, het ek so 2 pakkies aabeie gevat en opgesny en gekook saam met 1 koppie water en ‘n halwe koppie suiker, toe 2 kaartjies gelatien bygeroer om die jelly laag bo op te maak. daarna het ek 250 ml room geklits met 3 eetlepels suiker en een proppie vanilla essence, bo op die kaaskoek jellie lagie gesmeer en toe my vrugte opgesit.

My enigste wenk is om die kaaskoek 1 tot 2 dae voor die tyd te maak en goed te stol en koud te kry voor bediening. ek het 2 dae voor die tyd gemaak.
2 packages tennis biscuits
11 tablespoons unsalted butter, melted
2 tablespoons sugar
500 g cream cheese, room temperature
1¼ cups sweetened condensed milk
¼ cup fresh lemon juice
1 teaspoon vanilla extract

Put tennis biscuits in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 ½ to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
Unclasp sides of pan, and remove cheesecake.
Foto en aangepaste resep deur Carla Sherona Maree