LEONORE SE KONDENSMELK KAASKOEK
‘n Pakkie tennisbeskuitjies wat jy fynmaak en meng met gesmelte booter.
Druk vas op bodem van groot losboompan.
Dan meng jy 3 houertjies gladde maaskaas met twee blikke kondensmelk, koppie suiker en 125ml suurlemoensap en 2 teelepels vlapoeier.

As dit goed deurgemeng is, voeg n koppie geklitste room by. Bak by 160 grade celcius vir 40 minute. NB! vou foelie om die koekpan want daar bak n geel sous uit wat jy nie in jou oond wil he nie.

Leonore Bosman

KAASKOEK MET BLOUBESSIE TOPPING

Almal het so gepraat oor die bloubessies die afgelope paar dae, dat besluit ek om ‘n kaaskoek met ‘n bloubessie sousie te maak. As jy nie van die bloubessie hou nie kan jy hom vervang met kersies, aarbie, passionfruit, raspberries. My resep is Tyler Florence s’n wat ek al ‘n hele paar jaar maak.

Kors
2 koppie fyn digestive krummels
½ teelepel fyn pypkaneel ( kan uitgelos word…..ek doen )
120 g botter gesmelt
Vulsel
2 x 8 oz pakkies roomkaas ( 2 x 230 g)
3 eiers
1 koppie suiker
2 koppie suurroom ( smetana )
1 suurlemoen se zest
1 teelepel vanilla essence
Topping
2 ½ koppies bloubessies
zest en sap van een suurlemoen ( ek proe hoeveel suurlemoen sap ek wil byvoeg. Vir my werk so ½ suurlemoen. )
2 eetlepels suiker

Voorverhit die oond na 325 grade F ( 160º C )
Voer die base van ‘n 24 cm los boom pan met waspapier uit.
In ‘n aparte bak, meng die bestandele van die kors saam. Moenie al die botter op een slag byvoeg nie. Voeg net genoeg by sodat hy mooi klam is.
Gooi in die pan en druk vas op die base en so 2cm teen die kant op.
Plaas in die yskas terwyl jy die vulsel maak.
In die bak van ‘n elektriese menger, klop die roomkaas op ‘n lae spoed vir 1 minuut tot glad en vry van enige klontjies.
Voeg die eiers 1 op ‘n slag by, en klits tot goed gemeng na elke byvoeging.
Voeg die suiker geleidelik by en klits tot romerig….so 1 tot 2 min.
Voeg die suurroom, lemon zest en vanilla by.
Onthou om die kant van die bak elke nou en dan af te skraap.
Plaas die koekpan op ‘n groot stuk foil en vou die kante van die foil op om teen die kante van die koekpan op te kom. ( ek gebruik 2 stukke
Plaas die pan nou in ‘n groot genoeg oondpan, want daar gaan water ingegooi word.
Skep die vulsel van die roomkaas oor die kors.
Giet kookwater in die oondpan totdat die water omtrent halfpad teen die kante van die kaaskoek pan opkom; die foelie sal voorkom dat die water insypel en die kors bederf.
Bak die kaaskoek vir ongeveer 45 min. Hy stol nie styf nie en daar sal nog ‘n “jiggle” wees. Eers as dit koud is sal dit styf gestol lyk. ( ek het myne al 2 x 5 min langer ingehad as hy vir my nog te los gelyk het. )
Verwyder van die oond en laat afkoel in die bak water. Sodra dit koud is plaas in die yskas totdat benodig. ( ek maak myne die vorige dag )
Voeg die al die bestandele vir die topping in ‘n klein potjie en prut oor medium hitte vir 5 minute of totdat die vrugte effens begin af te breek. Laat eers goed afkoel voordat dit oor kaaskoek gegooi word.

Foto en resep:  Wilanda Räsänen

MAKLIKE KAASKOEK MET SUURLEMOEN CHILLIE SOUSIE
1 liter vars room
1 blik kondensmelk
2 suurlemoene

Kors:
1 Pak tennisbeskuitjies net so omgepak onder in tertpan

METODE:

Rasper die skil van altwee suurlemoene baie fyn – derde vir vulsel derde vir sous en die ander derde vir die chilli stropie.
Meng die sap vandie suurlemoene saam met kondensmelk.
Klits die room baie styf en gooi die kondensmelk mengsel by die room en meng stadig tot mooi deur. Gooi bo-oor die tennis beskuitjies indie pan en strooi bietjie tennis beskuitjie krummels oor saam met die gerasperde suurlemoenskil. Sit in die yslas omte stol. Plus minus half uur.

CHILLIE STROPIE

1 en half k bruin suiker
Omtrent 6 rooi groen en geel hilloes vir kleur fyn skyfies gesny
2 derdes k sweet thai chillie sous
Half k water
Half t lepel gemmer
Kook alles saam tot stropie begin skuim – haal van hitte af en gooi ander suurlemoenskil by. Laat afkoel en bedien bo-op tert.

Resep en foto: Anita Bauman

GEBAKTE BLOUBESSIE EN WIT SJOKOLADE KAASKOEK
Resep en foto: Hettie Bezuidenhout
FOOD LOVERS RECIPES
300 g gemmer beskuitjies
125 g botter gesmelt
500 g roomkaas by kamer temperatuur
½ koppie strooisuiker
180g wit sjokolade gesmelt
2 eiers by kamer temperatuur
2 teelepels fyn gerasperde suurlemoen skil
1 koppie gevriesde bloubessies

Smeer en voer n 20 cm springform pan met bakpapier uit.
Maak die beskuitjies baie fyn in n voedselverwerker. Voeg die botter by en meng goed. Druk op die bodem en kante van die voorbereide pan.
Klits die roomkaas, eiers en suurlemoenskil .
Skep die helfde van die mengsel in die voorbereide pan. Sprinkel die helfde van die bloubessies oor. Skep die res van die vulsel oor en sprinkel die res van die bloubessies oor.
Voorverhit die oond tot 160°C en bak die koek vir 1 uur. Skakel die oond af en laat die koek in die oond afkoel met die deur oop. Dit voorkom dat die koek kraak.
Verkoel. Ontvorm versigtig en sif ‘n bietjie versiersuiker oor.

DEKADENTE KAASKOEK
Maak ‘n kors van tennisbeskuitjies wat met botter gemeng is in ‘n losboompan vasgedruk
Klits 1 houer (250ml) room styf
In ander bak meng goed 2 blikke kondensmelk,
125 ml strooisuiker(ek bietjie minder gevat) en
125 ml suurlemoen sap
voeg 2 houers maaskaas (230g elk) by, meng deur en vou die room in.
Voeg laaste 15 ml maizina wat met ‘n klein bietjie water gemeng is by en meng deeglik
skep helfte in gesmeerde losboompan bo-op die kors.
Meng res met 80 ml kakoa en skep oor die eerste laag
Bak by 160 grade celsius vir 50 min
whala

Bron en foto: Betsie Ferreira

Dekadente Kaaskoek
KORS:
125g botter/margarien
2 pakkies (200g elk) Tennisbeskuitjies, fyngemaak
VULSEL:
3 bakkies (250g elk) gladde maaskaas
2 blikkies (397g elk) kondensmelk
125ml (1/2 k) suurlemoensap
250ml (1 k) suiker
10ml (2t) vlapoeier
250ml (1 k) room, verkoel en styf geklits
90ml (6 e) kakao
Voorverhit die oond tot 180 grade C.
Smeer n losboompan of ringvormpan, 23cm in deursnee, of spuit met kleefwerende kossproei.
Smelt die botter en roer die krummels by. Druk vas op die bodem en teen die kante van die voorbereide pan. Verkoel tot benodig.
Meng al die bestandele vir die vulsel, buiten die room en kakao.
Vou die room in en giet die helfte van die mengsel in die tertkors. Sif die kakao by die orige maaskaasmengsel en giet versigtig bo-oor.
Bak 30 minute lank tot ligbruin om kante.
Verwyder uit die oond en laat afkoel.
Verkoel tot stewig.
Plaas op opdienbord en verwyder die ringvorm versigtig.
Lewer n groot koek.

BAKED CHEESECAKE
Half packet tennis biscuits
Half packet digestive biscuits
2 tubs cream cheese
1 tin condensed milk
1 egg
1tsp vanilla essence
Juice of 1 Lemon
100g butter

Mix the biscuits in a blender, add the butter and mix well.
Put the biscuit mix into a prepared round cake pan (lightly greased with butter)

Filling:
Beat the cream cheese in a mixing bowl, add condensed milk, vanilla essence, egg and lemon juice.
Once this is thoroughly mixed, pour into the base.
Bake in a preheated oven at 180 degrees Celsius for 20 minutes.
Take out of the oven and allow it to cool off, before placing it in the fridge to set.
* ons koek pan is een van daai wat die kante af kom.
RESEP:  Bianca Steele Bray

PEANUT BUTTER CHEESECAKE ON BROWNIE CRUST
Brownie Crust:
6 tablespoons butter, melted plus 1 tablespoon butter to grease pan
1-¼ cup sugar
1 tablespoon vanilla essence
2 eggs
1 cup plus 2 tablespoons cake flour
⅓ cups unsweetened cocoa
½ teaspoons baking powder
½ teaspoons salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 whole peanut butter cups, cut into quarters

Preheat oven to 180° C.
Butter a 22.5cm springform pan (must be about 8cm tall or overflow problems!), line with a parchment round and butter the parchment.
Stir together butter, sugar and vanilla in a bowl.
Add eggs.
Stir in flour, cocoa, baking powder and salt.
Spread in prepared pan. Bake about 25 minutes.
Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 160°C !!!!! Pour the cheesecake batter right on top (directions below)

Cheesecake Batter:
900 g cream cheese, Soft
5 eggs
1 ½ cups brown sugar, firmly packed
1 cup creamy peanut butter
½ cups heavy cream
1 tablespoon vanilla essence

Beat cream cheese in bowl of mixer until smooth.
Add eggs, one at a time.
Add sugar, peanut butter and cream until smooth.
Add vanilla.
Pour filling into pan. Make sure you lowered oven to 160° C at this point
Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
Bake at 160° C for 90 minutes.
Let cool 1 hour.
Run knife around edge and chill at least 4 hours.

Topping:
¼ cup heavy cream
1 cup semi-sweet chocolate chips
7 peanut butter cups, cut in half
Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

Foto en nota:  Liezel Van der Merwe
Net die peanut botter gelos en bar one in gesit  –  hy het gewerk soos ‘n droom ek het agter gekom hoe langer hy staan hoe lekkerder is hy

NON-BAKE AMARULA CHEESECAKE
Photo:  Magda Helberg
FOOD LOVERS RECIPES
(Makes a 9-inch round cheesecake)
200 g digestive biscuits
100 g butter, melted
200 ml whipping cream(very cold)
150 ml Amarula cream liqueur
4 teaspoon gelatine powder
500 g cream cheese, softened to room temperature
130 g caster sugar
30 g dark chocolate, melted

Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass.
Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand.
Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients.

Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat.

Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur.
Using an electric mixer, beat the sugar and cream cheese until light and fluffy (texture as shown in the picture).
Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula.
Fold in the whipped cream gently, making sure that everything is well-incorporated.

Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula.
Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling.

Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently.

DELUXE CRUSTLESS CHEESECAKE
Recipe: Carolie de Koster “Art of Cooking”
Photo: Elsabie Templeton
FOOD LOVERS RECIPES
Ingredients are expensive but this is the best cheesecake I’ve ever eaten (or made). Perfect for dessert with whipped cream and fresh fruit or any variation of fruit sauce or coulis.
6 eggs separated
140 g/175 ml sugar (I use castor sugar)
500 g/500 ml creamed cottage cheese
250 g/250 ml low-fat cottage cheese
175 ml soured cream
55 g/100 ml cake flour
2,5 ml baking powder
Pinch of salt
25ml lemon juice
7,5ml vanilla essencePreheat oven to 200°C. Line the base of a 260-280mm springform cake tin (loose bottom tin) with baking paper and grease the paper and sides of the tin (I still shake out with flour afterwards and then put the greased paper on bottom).
Beat the egg whites until stiff and set aside. Beat the egg yolks and sugar very well until thick and pale yellow. Beat together the cheese and sour cream and add to the egg yolk mixture and beat well (I do this in my mixing bowl with balloon whisk).Mix the flour, baking powder and salt, add to the cheese mixture and beat until blended and no lumps. Add the lemon juice, vanilla and egg whites and fold in lightly until evenly combined. Pour the mixture into the tin to make about ¾ full.
Place the tin in pre-heated oven and turn down the heat to 150°C immediately. Bake for 1 hour until well risen, set and light gold in colour (in my gas oven I bake for another 20min). Switch off the oven and allow the cake to cool in the oven for 1 hour. Loosen the sides carefully and refrigerate for at least an hour before removing the rim of the tin and transferring to a serving platter.

Yields: 1 large cake or 12 servings
Storing: up to 1 week in fridge
Freezing: freezes well, allow to thaw overnight in fridge or for several hours at room temperature.
Enlarging: best of one cake at a time is made

D’LOR’S BAKED CHEESECAKE
150 g Biscuits (Tennis or Ginger Nuts)
3 ml Cinnamon
45 ml Butter (NOT MARGARINE)

Crush above and press into loose bottomed buttered cake pan.

Mix together:
250 ml Fresh Cream (slightly beaten)
350 ml Cream Cheese or Plain Cottage Cheese ( half half – if you like it rich)
5 ml grated Lemon rind
3 eggs seperated
100 ml Castor Sugar
15 ml Maizena
5 ml Vanilla Essence

Mix the cottage cheese/cream cheese, cream, lemon rind, egg yolk (slightly beaten), 75 ml of the castor sugar, maizena and vanilla essence together. Beat egg white until STIFF.  FOLD gently together adding the balance of the castor sugar little by little. Place on the biscuit crust and bake for 1 hour at 160 degrees C in the middle of the overn. Switch oven off and leave for a further 1/2 hour to settle with door open. When the cake is cool (after 3 hours) push through and leave on the base of the tin.

Enjoy with lekker strong coffe and inbox me. I want to know if you enjoy my secret Cheesecake.

Resep:  Dolores Potgieter
Nota:  glo my, die resep is amper flop-proof, sodra jy die wit eier ordentlik klop en mooi invou in die mengsel is dit ‘n wenner. As jy nie suurlemoen skil het nie, gebruik maar teelepel suurlemoensap. Ek het al 50 ml meer suiker gebruik en dit het nogsteeds nie geflop nie.