LAYERED VEGETABLE CHEESECAKE
(serves 10-12p)
24 cm springform cake tin sides sprayed with non-stick spray and bottom covered with baking paper and sprayed. Put 2 layers of heavy duty tinfoil around the cake tin so as to make sure no water can get into the springform tin. Make sure you have an oven dish big enough to fit the springform tin into when baked in water bath/bain marie in oven.
Crust:
200 g Salticrax salted crackers with Roasted Onion
12 ml finely grated Cheddar cheese
80 g butter, melted
15 ml sunflower seeds
15 ml pumpkin seeds

Process the crackers until crumbs form. Add the seeds and cheese, mix and pour melted butter over and blend well.
Press into the bottom of the tin and put into fridge to set(at least half an hour).

Filling:
200 g beetroot steamed or cooked and finely grated then blended till puree (I steamed it)
Ina Paarman Rosemary & Olive seasoning to taste
200 g butternut steamed and mashed up finely, pureed or pushed through a sieve
Ina Paarman Masala seasoning to taste
200 g baby spinach leaves cooked quickly and pureed after all moisture squeezed out
Ina Paarman Lemon & Black Pepper seasoning to taste
2 tubs Lancewood creamed smooth cottage cheese plain
2 tubs Lancewood crème fraîche
4 large eggs
30 ml self raising flour
3 ml salt

Blend the cottage cheese and crème fraîche till well mixed then add the eggs one at a time, mixing properly in between each addition. Sift the selfraising flour and salt over the cottage cheese mixture and blend well.
Split the mixture into equal portions in 3 bowls. Mix each of the pureed veggies into a bowl.
Spoon the beetroot evenly over the crust base, put tin inside the oven dish and pour boiling water into the dish so the water comes up the sides of the foil covered tin.

Bake in pre-heated oven (Thermofan on static oven settings) 150°C for 30 minutes*. The top of savoury cheesecake should be firm and set. Remove from the oven and spoon the butternut layer over gently and evenly. Check your water in the bain marie and add more boiling water if necessary. Put back into the oven and set timer for 30 minutes. Check if the top set before removing the dish from oven and repeating the process for the last time with the spinach mixture. Check that enough water in the bain marie and place back in oven for another 30 minutes.
When the time is up feel the top of the cheesecake. If firm then switch the oven off and leave it in the oven while cooling. If not quite firm yet, leave it in oven for another 10 minutes before checking again.
Remove from oven carefully. Take tin out of water bath/bain marie and remove the tinfoil. Put the tin onto the serving plate and loosen the springform tin latch. Carefully remove the ring.
Decorate the top with seeds or herbs of your choice. I sprinkled with sunflower & pumpkin seeds.
Cut with a smooth blade sharp knife, dipping the blade into hot water before every cut.
*please note not all ovens are exactly the same so check and adjust the timing for your oven if necessary.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton

NEW YORK CHEESECAKE
My eerste kaaskoek Saterdag aand gebak my man sê vir my, Jakkals prys sy eie kaaskoek online resep, dis ‘n hengse koek ek het nie besef die resep het ‘n resep aangeheg vir ‘n kleiner koek nie. Die koek is hemels, ek dink in Suid Afrika sal dit baie kos om die koek te maak. Philadelphia kaas hier in die US kos baie goedkoper.
In verband met die kors, ek het sommer SA Tennis beskuitjies en botter gebruik, nie hulle resep nie. Die resep lyk lank, maar dit is uiters maklik.

NY-Style Cheesecake THIS recipe is the ULTIMATE!
Baking Time 75 min + 1 hr + 8 hrs in refrigerator (or better: overnight)
Servings ca. 16

For the Cheesecake’s Crust:
11-14 Graham Crackers or any other type of wheat cookies
6 tablespoons melted butter
butter for pan (important: room temperature)
2 tablespoons sugar
pinch of salt

For the Cheesecake (one 10-inch cake):
3 1/2 pounds (7  x 230 g packages) philadelphia cream cheese (important: room temperature)
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
5 large eggs (important: room temperature)

Preheat your oven to  180°C.
Butter the sides and bottom of a 10-inch springform pan.
Now wrap exterior of the pan (including base) in a double layer of foil.
To make the crust for the cheesecake, process graham crackers in food processor until fine. Now you can combine the crumbs, the melted butter, sugar, and salt in a medium bowl.
Transfer the mixture to the pan and pat it into a flat layer using the bottom of a glass or meat pounder to make it even.

Put the springform pan in the refrigerator for about 15 minutes. Then place it on a baking sheet and bake until the crust is firm, for about 15 minutes. Let the pan cool completely. (with left over cheesecake mix you can also fill cupcakes with cheesecake)
Now beat Philadelphia (best brand for me!) cream cheese in a large bowl, on medium speed until well combined and fluffy, for about 3 minutes (scrape down the sides too)
In another large bowl, whisk together the sugar and flour. Set your mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth.
Now it is time to add the sour cream and vanilla. Mix again until smooth.
Add the 5 eggs, one at a time though, beating until they are just combined (do not overbeat)
Now we are almost done.

Pour the cream cheese filling into your springform pan. Place the pan inside a large, roasting pan. My springform pan fit right into it, I did not have much space left
Carefully pour boiling water into the roasting pan. Pour in halfway up sides of springform pan. This will prevent the cake from cracking. It worked for me. Hopefully for you too.
Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking your New York Cheesecake until it is set but still slightly wobbly in the center, another 30 minutes.

Turn off your oven but leave your cake in oven with the door halfway open for a good hour.
Now transfer the spring form pan to a wire rack and let the cake cool completely. Refrigerate it uncovered overnight. Then you get the best result 🙂
Before you unmold the cake, run a knife around the edge of the cheesecake. And also: When cutting out slices, hold the knife under hot tap water. Dip the knife into hot water and then wipe it on a clean towel before making a new cut. This method will prevent chunks of cake from the previous slice you made from depositing on top of the next slice. I tell you, this is great and it looks really good too.

Now bake your cake. It is not even that hard. I know it sounds so challenging, to bake your own favorite cheesecake recipe.

Some people do not want to have such a huge amount of cheesecake
SMALLER CHEESECAKE
For the Crust:
11-14 Graham Crackers
6 – 8 tablespoons melted butter
butter for pan (important: room temperature)
4 – 5 “grinds” of sea salt [1 “grind” equals one twist of a salt mill]

For the Cheesecake (one 9- or 10-inch cake):
4  x 230 g Philadelphia cream cheese (important: room temperature)
1 1/3 cups (regular or “superfine” sugar
1/4 cup all-purpose (or “patisserie”) flour
1/2 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
3 large eggs (important: room temperature)

Note:
Onthou, die klits metode is waar die geheim lê, ek het die cream cheese baie langer geklits as wat die resep sê en toe ek alles bygesit het, het ek ook langer geklits, maar wanneer die eiers ingesit word, moet dit SLEGS ingemeng word, MOET NIE klits nie.
Foto: Rio Canovi Brand

ANNELIZE SE ONGELOOFLIKE GEBAKTE KAASKOEK
Resep en foto: Annelize De Villiers Smit
FOOD LOVERS RECIPES
O ja, jy weet seker die groot geheim van kaaskoek is: net ‘n halfuur in oond! Baie dink dit is nog rou, maar dit raak nog gaar in pan terwyl afkoel! As dit langer bak dan raak dit droog en krummelrig soos meeste koffiewinkels s’n!

Meng saam:
2 bakkies roomkaas (230 g elk)
2 blikkies kondensmelk
250 ml room
2 eiers
1 doppie vanilla geursel
1 groot opgehoopte Eetlepel vlapoeier (dit is die geheime bestanddeel)

Meng alles net bymekaar behalwe suurlemoensap en blend dan tot glad! As jy nie ‘n blender het nie, roer jou vlapoeier by die room in en voeg by ander bestanddele en gebruik ‘n ballonklitser en klits tot dit glad.
Voeg by:
¾ koppie suurlemoensap (hoeveelheid na smaak)
Laat staan vir 20 minute.
Maak kors van fyn Tennisbeskuitjies en Wooden Spoon. Druk dit in ‘n voorbereide losboompan vas en skep die vulsel na die 20 min op die kors.
Bak vir 30 minute teen 180°C. (Moenie langer bak nie)
Bak ‘n dag voor die tyd.
Nota:   Jy moet nie die room styf klits nie. In my nuwe oond wat ek nou het laat ek hom afkoel in oond maar in my vorige 3 oonde was dit nie nodig nie! So vir eerste keer nou sit stoof af na halfuur en as hy reg is dan weet jy vir volgende  keer!

KAASKOEK MET ROOMKAAS
Ek het die kaaskoek gebak met:
3 bakkies roomkaas
2 x 250 ml room
2 blikkies kondensmelk, gemeng met ½ koppie suurlemoensap

MAAAAR baktyd veel anders: 15 min 180 º C en 60 min by 120 º C oornag afgekoel in die oond.
23 cm losboomkoekpan
Dalk te lank gebak, want dit het gebars. Ek dit versier met caramel fluff, mashmellow en toffiesous.
Bogenoemde versiering van die koek: marshmellow fluff by Checkers gekoop in ‘n bottel wat saam met Nutella op die rak staan en toffiesous by roomyssouse.
Foto: Erna Butler
Resep geplaas deur Erna Butler

Alet van Zyl
Hierdie resep hoef nie gebak te word nie, klop die room styf, meng die suurlemoensap en kondensmelk en voeg die roomkaas by.  Vou die room in.  Spons 60 ml gelatine in 125 ml water en sit vinnig in mikrogolf tot die korreltjies heel gesmelt is, vou in by die vulsel.  Daar het jy die lekkerste kaaskoek ooit! Jy kan dit selfs verdriedubbel.

2de foto:  Andrie Grimsell
Pekanneut bo-laag
2 eetlepels botter
½ koppie bruinsuiker
(Smelt op lae hitte)

½ teelepel kaneel
1 ¾ koppie pekanneute neute (heel of gekapte)
knippie sout

Meng die res saam die botter/suiker mengsel. Laat heeltemal afkoel en skep op kaaskoek.

RETHA SE KAASKOEK
Resep geplaas deur Marzanne Ackermann
Foto: Andrie Grimsell
FOOD LOVERS RECIPES
1 blikkie kondensmelk
80 ml suurlemoensap
1 houertjie room, hoef nie te klits nie
1 houertjie roomkaas
botter en Tennisbeskuitjies

Maak kors met botter en Tennisbeskuitjies. Meng suurlemoensap en kondensmelk. Voeg room en roomkaas by en meng goed. Skep bo-op kors en bak vir 10 min teen 180°C.

Andrie Grimsell: Ek bak myne klein bietjie langer so 15 min in my gasoond. Haal uit die oond, laat heeltemal afkoel en sit dan in die yskas dat dit koud raak, dan stol dit goed.
Ek voeg alles bymekaar en klits dit in my staan klitser nogal lank, maar net sodat dit alles mooi glad saam geklits is. Dit word dikker maar nie soos styf geklitse room nie. As dit sin maak.
Jy kan dit maklik verdubbel! Ek sit myne so 20-25 min dan in. En laat afkoel in oond en daarna in die yskas.

2de foto:  Elsa du Plessis Ek het dit gisteraand gemaak en wel gebak, perfek en heerlik, ek het bar-one oor gerasper.

Notas:
Tania Rossouw:
Dit is ‘n heerlike tert, ek vat granadilla moes en as dit afgekoel het, sit ek dit op as bolaag of as jy aarbeie wil gebruik, kook dt saam bietjie suiker tot stroperig met nog heel stukkies in, kan dit ook bo-op sit.
Erna Butler:
Onverbeterlik, bedien dit met vars vrugte en/of ‘n bessiesous.
Ek sien op einde hul het by hierdie resep ‘n 10 min baktyd. Ek het gister dieselfde resep gemaak. Het 1 blikkie gedreineerde fyn pynappel bygevoeg let wel ONGEBAK.
Linette Pienaar:
Ek maak die resep graag, bak dit vir so 10 tot 12 minute. Werk perfek. Onthou net om volroom produkte te gebruik. Ek sit dan ‘n lekker vrugte bolaag op. Sit ‘n pannetjie onder die losboompan, anders is die botter in die kors geneig om uit te loop. Dis ‘n HEERLIKE gebakte kaaskoek!
Marzanne Ackermann
Dankie was baie lekker beter as Mug a Bean se kaaskoek lol ek het hom 20 min gebak ipv 10 min.
Alet van Zyl:
Hierdie resep hoef nie gebak te word nie. Klop die room styf, meng die suurlemoensap en kondensmelk en voeg die roomkaas by. Vou die room in. Spons 60 ml gelatine in 125 ml water en sit vinnig in mikrogolf tot die korreltjies heel gesmelt is. Vou in by die vulsel en daar het jy die lekkerste kaaskoek ooit! Jy kan dit selfs verdriedubbel.

HOT SPINACH CHEESECAKE
60 g butter
250 ml crushed savoury biscuits (salty cracks)
250g bacon pieces
1 onion, chopped
250 g cottage cheese
125 g feta Cheese
200 ml mayonnaise
4 eggs, lightly beaten
30 ml parmesan cheese

Preheat oven to 180°C. Melt butter, add crumbed biscuits & mix well. Press into a 20 cm loose bottom cake tin. Let it chill.
Boil/Steam spinach until tender, drain very well & chop roughly. Fry bacon & onion. Combine all cheese except Parmesan, mix till smooth, add Mayonnaise and eggs and beat well. Add spinach and bacon.
Pour into prepared pan. Bake for 50 – 60 minutes until until golden brown. Sprinkle with Parmesan before serving (optional).
Notes:
I rather top with cheddar cheese before baking.
Due to onion allergy I leave out the onion & sometimes add green pepper. I have also made it with broccoli instead of spinach but prefer spinach.
Photo: Surine Joubert

EENVOUDIGE KAASKOEK
2 bakkies plain gladde maaskaas
1 blikkie kondensmelk
250 ml vars room
± halwe koppie suurlemoen sap
1 pakkie tennisbeskuitjies

Meng maaskaas, kondensmelk en room tot dit dik raak, (sal amper verdubbel) voeg stadig suurlemoen sap by tot smaak.
Pak beskuitjies in tert bak, (hou twee vir bo-oor krummels) en gooi dik mengsel oor beskuitjies, kan versier met beskuitjies krummels of aarbeie. Plaas in yskas, set redelik vinnig.
Resep: Monica Geyer
Foto:  Marika Tegmann

SJOKOLADEKAASKOEK
Kors:
60 ml gesmelte botter
350 ml fyngemaakte Tennisbeskuitjies
Meng botter en tennisbeskuitjies goed saam.
Voer losboompan van 21 cm daarmee uit.

Vulsel:
350 ml melk
250 g maaskaas
100 ml room
1 pakkie sjokoladekitspoeding.

Klits die melk en die sjokoladepoeding saam totdat dit begin styf word. Roer die maaskaas in die poedingmengsel. Klits die room tot styf en vou by poedingmengsel in. Skep in kors en laat goed afkoel voordat die rand van die losboompan verwyder word.
Versier die koek met sjokoladekrulle.
Resep geplaas deur Dawn Mollison

MILO KAASKOEK
250 gr Lancewood cottage cheese (maaskaas)
1 blik kondensmelk
125 ml vars suurlemoensap
2 eetl milo poeier (of sterker)
1 pak tennis koekies

Meng 1ste 4 bestanddele goed saam tot milo opgelos is.
Sit in yskas vir sowat 1 uur.
Pak lagie beskuitjies, dan kaasmengsel en herhaal.
Versier met koekie krummels.
Sit in yskas.
Geniet!
Foto en resep: Lelane Van Der Walt

MAER MAAK AARBEI KAASKOEK
2 koppies Bulgaarse yogurt
2 koppies vet vrye maaskaas
8 skeppe F1 Herbalife shake
sap van 1 suurlemoen en skil gerasper
Aarbeie, gesny om bo op te sit

Klits bogenoemde saam en giet in bak en versier met aarbeie.
Resep geplaas deur Suzan De Bruyne
Foto: Suzan De Bruyne