Cheesecake with Caramel Sauce

Crust
2 cups graham cracker crumbs
1 stick (1/2 cup) butter, melted
2 tablespoons sugar
1 teaspoon vanilla
(I subbed the graham crackers for some simple chocolate cookies of similar consistency.)
Cheesecake
3 sticks of cream cheese, room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
2 tablespoons instant espresso powder
1 tablespoon lemon juice
1 tablespoon vanilla extract 
1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
4. Take 1/4 cup of the heavy cream and heat it in the microwave for a short amount of time until very hot. Add instant espresso; stir to dissolve. Add this to the remainder of cream. Add the cream, vanilla, and lemon juice to the cream cheese mixture and blend until smooth.
5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
6. Bake 45 to 55 minutes, until it is almost done (has hold, but still has jiggle in the center). You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, top with the caramel sauce.

Caramel Sauce
1/3 cup water
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1 tablespoon mocha caramel liqueur
1/4 cup unsalted butter, cubed
1. In heavy saucepan over moderately high heat, combine sugar with the water and bring it to boil. Continue cooking, swirling pan occasionally until light golden brown (about 5 minutes). Be sure not to stir the sugar.
2. Remove the saucepan from the heat and stir in cream and salt. Return the saucepan to the heat and bring it back to a boil. Remove saucepan from the heat and add the liqueur; stir to combine. Let sauce cool a bit before adding the butter cubes. Stir to melt butter into the sauce. Keep warm.

Photo taken at La Riviera Farm Stall – Rina Kleinhans

BASIESE VANIELJE-KAASKOEK (DIABETIES)

Gebruik dié basiese kaaskoekresep vir diabete vir die 4 variasies wat volg. Jy kan die kaaskoek ook net so eet sonder enige variasies. Pas net die porsiegroottes aan soos by elke variasie aangedui.

genoeg vir 10

200 g fyn amandels
45 ml kanola-olie
1 eierwit
450 g ricotta-kaas
450 g gladde laevet-maaskaas
40 g koekmeel
4 eiers
20 g suikerplaasvervanger (Canderel Yellow)

Verhit oond tot 180 ºC. Meng amandels, olie en eierwit saam tot gladde mengsel. Voer losboompan van 30 cm uit met bakpapier en spuit goed met kleefwerende kossproei. Skep amandelmengsel onder in pan en druk stewig vas met lepel se agterkant. Bak dié kors 8 – 10 minute of tot goudbruin. Haal uit oond en verlaag temperatuur tot 140 ºC. Plaas res van bestanddele in voedselverwerker en verpulp by hoë spoed tot gladde mengsel. Skep die vulsel in die voorbereide amandelkors en smeer gelyk. Plaas losboompan in ’n oondpan en vul die oondpan met kookwater tot op die hoogte van die vulsel in die losboompan. Plaas in warm oond en bak sowat 3 uur of tot gestol soos jellie. Verwyder uit oond en laat afkoel tot louwarm. Plaas in yskas en verkoel tot gestol. Verwyder ring en sit voor.

FOTO:  Bertus De Bruyn

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

ROOIFLUWEEL KAASKOEKBRUINTJIES (BROWNIES)
Lewer 20 blokkies.
½ koppie gesmelte botter
60 g donkersjokolade, in blokkies gebreek
1 koppie suiker
2 groot eiers
1 eetlepel vanilla geursel
2 teelepel rooi voedselkleursel
160 ml koekmeel
¼ teelepel sout
Vir die kaaskoekmengsel:
240 ml (1 houertjie) roomkaas teen kamertemperatuur
80 ml suiker
1 groot eier
½ teelepel vanilla geursel

Voorverhit die oond tot 180 °C.
Smeer met botter of bespuit ’n oondvaste bak van 20 x 15 cm met kleefwerende kossproei.
Voeg die sjokolade by die warm botter en roer tot gesmelt (jy kan dit nog ’n paar sekondes in die mikrogolf sit om die proses aan te help, maar hou dit goed dop). Laat eenkant ’n bietjie afkoel.
Klits die suiker, eiers, vanieljegeursel en kleursel saam in ’n groot mengbak.
Voeg die bottermengsel by en roer tot glad. Die beslag moet rooi wees, so voeg nog ’n bietjie kleursel by indien nodig.
Sif die meel en sout bo-oor die beslag en roer tot net gemeng (moet dit nie te veel roer nie). Giet die beslag in die bak.
Berei die kaaskoekmengsel voor: Klits die roomkaas, eier, suiker en vanieljegeursel saam in ’n mengbak tot baie glad.
Skep lepelsvol van die kaaskoekmengsel bo-op die bruintjiemengsel. Meng liggies met ’n bottermes sodat die bruintjiebeslag met die kaaskoekmengsel meng vir ’n gemarmerde voorkoms. Moenie te energiek meng nie.
Bak 35-40 minute tot gaar. Die kante van die bruintjies sal effens verbruin. Laat heeltemal in die pan afkoel en sny dan in blokkies. Bêre in ’n lugdigte houer in die yskas.

Aangestuur deur: Jenny van der Westhuizen
Foto: Wynand Chantelle Van Huyssteen

LIETSJETERT – LITCHE TART
Vir die kors:
1 pakkie Tennisbeskuitjies fyn gemaak ( ek gebruik somme Tennisbeskuitjies wat ek die bak mee uitvoer.)

Vulsel:
1 pakkie suurlemoenjellie
250 ml kookwater
1 blik (565 g) lietsjies gedreineer maar behou die stroop
15 ml gelatien
1 blik kondensmelk
100 ml suurlemoensap
1 houer gladde Maaskaas
25 0ml styfgeklopte room

Los die jellie in die kookwater op en hou eenkant .
Meng bietjie van lietsjiestroop met die gelatien totdat dit opgelos is ( plaas houer in warmwater help met die oplos van gelatien)
Voeg dit by die res van die Lietsjiestroop in die jellie. Voeg blik kondensmelk. maaskaas en suurlemoensap by.
Meng goed. Laat rus in koelkas tot net voor dit stol….
Vou dan styfgeklopte room by en gooi in bak uitgevoer met tennisbeskuitjies.
Kan versier met Roomrosies en Lietsjies.
Resep en foto: Rina Burger

RED VELVET FLAN CHEESECAKE
312 ml (180 g) cake flour
187 ml (150 g) sugar
5 ml bicarbonate of soda
10 ml cocoa powder
2.5 ml salt
125 ml buttermilk
1 extra large egg
165 ml oil
5 ml vinegar
15 ml Crimson pink food colouring
2.5 ml vanilla essence
Filling:
230 g cream cheese
1 x 397 g can condensed milk
80 ml fresh lemon juice
5 ml vanilla essence
4 meringues, chopped
250 g strawberries, hulled and halved
Icing sugar for dusting

Cake:
Sift the dry ingredients together. Do this TWICE.
Beat the buttermilk, egg, oil, vinegar, colouring and essence together.
Add to the dry ingredients and mix until just combined. Do not over-mix.
Baking:Cake
Pour into a greased 25 cm flan tin.
Bake in a preheated oven at 180°C for 30 -35 minutes or until a skewer inserted comes out clean.
Cool in the pan for 5 minutes and then turn out on a wire rack and leave to cool.

Filling:
Beat cream cheese and condensed milk together until smooth.
Add the lemon juice and the vanilla and beat for 2 minutes.
Pour into the prepared flan casing.
Refrigerate for about 2 hours or until set.
Sprinkle the crushed meringues on top and press gently into filling.
Arrange strawberries on top and dust with icing sugar just before serving.
Foto: Leanne Thurston Coetzer en Rina Kleinhans

Heerlike, maklike en mooi koek, sal hom verseker weer bak.
Foto: Elsa Van Kradenburg Fourie

BAILEY’S CHEESECAKE
Hier is ‘n “kaaskoek” wat ek gereeld maak. Dit is heel eenvoudig en altyd ‘n gunsteling as ek dit iewers neem.
Crust:
10 digestive biscuits
50 g butter
Filling:
3 gelatin leaves
200 ml cream
400 g Mascarpone cheese (room temp)
100 ml Baileys
160 g icing sugar

Crush the digestive biscuits and add the melted butter. Press into a loose bottom 24cm pan.
Place the gelatin leaves into cold water to soften for 10 min.
Whisk the cream (not stiff) and add the mascarpone cheese and icing sugar.
Warm the baileys slightly and add the gelatin to it, stir till disolved.
Pour the baileys and gelatin into the cream cheese mixture stirring all the time.
Pour into the prepared base and place in the fridge for at least 2h to set.
The Baileys liqueur can be replace with Amarula liqueur
Recope: Maré Nieuwoudt
Photo: Ananda Bodenstein

FLORAINE SE LEMMETJIE KAASKOEK
1 koppie maaskaas
1 blikkie kondensmelk
1 koppie lemmetjiesap
2 koppie room, styfgeklits
4 teelepels gelatien
1 koppie warm water
skil gerasper van 2 lemmetjies
Meng alles goed saam, skep in kors.

Kors:
1 pakkie nuttycrush, fyn
2 teelepel kakao
130 ml gesmelte botter
20 ml klapper
20 ml lemmetjieskil

Druk kors in losboom pan, ook teen kante, laat goed verkoel, verkieslik oornag. Skep vulsel in en verkoel weer, strooi fyn laag klapper en fyn neute bo-op, versier met papierdun lemmetjieskywe, ENJOY!

Resep: Floraine Wasserman Venter

MIKE’S KITCHEN CHEESECAKE
250 g smooth cottage cheese
250 ml fresh cream
50 ml fresh lemon juice
1 packet marie biscuits
2/3 teaspoons gelatine
40 g butter
80 ml white sugar
2/3 tin condensed milkCrush biscuits finely and mix 2/3rds with melted butter.
Layer the base of the tray
Mix smooth cottage cheese with condensed milk. Add the sugar
Beat cream till firm and add to the mixture
Dissolve the gelatine in the lemon juice and mix well. Add to the mixture
Pour cheese mixture into the tray
Sprinkle with the rest of the biscuit crumbs
Leave in the fridge overnight to set

Photo: Aunty Kim

MANGO KAASKOEK
500 g mango, dreineer of vars (ekt geblikte mango’s gebruik- kyk die net weight op die blik)
500 g roomkaas
¼ koppie suiker (na smaak)
50 ml water
20 ml gelatine
300 ml room (ekt 250 ml + 50 ml melk gebruik)

Beskuitjiekors (tennis/eat some more gemeng met gesmelte botter)
Maak beskuitjie kors en druk in pan. Sit in yskas, tot nodig

Meng in voedselverwerker: mango, roomkaas en suiker.
Meng gelatine met koue water. Laat staan tot sponserig. Plaas in mikrogolf vir ‘n paar sekondes.
Voeg gelatine, room by mengsel.
Skep in die kors.
Verkoel in yskas oornag.
Versier met vrugte en room

Resep en foto:  Maria Liebenberg

MOCK CHEESCAKE
CRUST
1 ½ Packet Tennis Biscuits
1 ml cinnamon
100 ml soft margarine
25 ml boiling water

FILLING
1 tin condensed milk
3 eggs (separated)
50 ml lemon juice
50 ml cornflour (Maizena)Preheat oven to 160ºC.
Mix crushed biscuits and cinnamon.
Add melted margarine and boiling water and mix well.
Line base and sides of greased pie dish.
Beat condensed milk and egg yolks together.
Beat the lemon juice and cornflour and add to condensed milk mixture.
Beat the egg whites until stiff peak stage.
Fold egg whites into the condensed milk mixture.
Bake at 160ºC for 30 minutes.
Let it cool down and then cool further in fridge.

Recipe and photo: Maria Liebenberg