AMARULA CHEESE CAKE
200 g digestive biscuits
½ cup melted butter
1 cup Amarula
1 tablespoon gelatin
500 g cream cheese
½ cup sugar
1 cup cream

Crush biscuits and mix with melted butter and spread evenly at the bottom of a cake tin.
In a separate bowl combine Amarula with gelatin and microwave for 1 min, until the gelatin is melted.
In a large bowl combine the cream cheese with sugar and mix until fluffy.
Add the Amarula mixture and beat until combined.
Beat cream until light and fluffy and ad to the cream cheese mixture.
Spread the mixture over the biscuit base and refrigerate for 2 hour.
Photo: Benhet Nieuwenhuis

Nota: Ek het my Amarula en gelatine langer in die mikrogolf gehad en bo-oor het ek choc chips gesprinkel.
Baie lekker!

PIRAMIDE KAASKOEK UIT OZ
Koek
250 gram botter
1 koppie suiker
2 eiers
500 ml volroom maaskaas
4 teelepels vanilla
Knippie kaneel
4 teelepels brandewyn (of amarula)
1 koppie melk
2 pakkies tennis beskuitjies
1 pak kersies

Room botter en suiker en voeg maaskaas, kaneel, vanilla en eiers by
Meng melk en brandewyn en doop beskuitjies daarin. Pak 5 x 3koekies op foelie. Smeer helfte van koek beslag oor en herhaal laag koekies en beslag. Vou 3 hoekig toe en vries. Gooi bolaag oor wanneer hard is
Bolaag:
4 eetlepels suiker
2 eetlepels kakao
4 eetlepels water
125 gram sjokolade
90 gram botter
Kook als behalwe botter tot sjokolade gesmelt is. Roer botter by en gooi oor koek. Vries weer. Sny skywe en bedien.
Nota: ek het nie kersies gehad nie en toe sommer kit kat in die middel gesit
Resep geplaas deur Henriette Rossouw
Foto: Henriette Rossouw

FRIDGE CHEESECAKE WITH BLUEBERRY COULIS
Crust:
1 packet Tennis biscuits crushed fine with rolling pin in plastic bag or in food processor
100g melted butter
Mix well and press into pie plate or dish (approx 22cm dia) and put in fridge to set.

Cheesecake mix:
2 tubs plain smooth cream cheese (medium or full cream)
150g icing sugar sifted
90ml freshly squeezed lemon juice
Zest of 2 lemons
200ml fresh cream whipped to stiff peaks
15ml water
5ml gelatine powder

Mix the cream cheese, icing sugar, lemon juice and zest until well blended.
Sprinkle the gelatine over the water in a cup, stir and microwave until just bubbling and stir until dissolved. Stir into the cream cheese mixture until well blended.
Fold the whipped cream into the cream cheese mixture and spoon into the pie crust.
Smooth the top and put into fridge overnight.
Blueberry coulis:
350g fresh or frozen blueberries
200g castor sugar
Dissolve the sugar with blueberries in a small pot over medium heat. Once all sugar dissolved bring to boil and then simmer until a sticky sauce forms. Some of the blueberries will break open as they cook. Take the pot off the heat and allow to cool down. Once cool put into a container and keep in fridge till needed. Serve with the cheesecake or even with vanilla ice cream.
PHOTO: Elsabie Templeton

THE PERFECT BAKED CHEESECAKE
Here is a basic rich baked cheesecake that is delicious just as, or you can use it as a starting point to create flavour variations and increase your repertoire as you gain confidence. Perfect as a tea-time treat or dessert.
200 g box  shortbread biscuits
125 ml desiccated coconut
80 g  butter, melted (80 ml)
Filling:
2 tubs  fat free, plain, smooth cottage cheese (500 g)
1 tub  French style Crème Fraiche sour cream (250 g)
4 large  eggs
25 ml  castor sugar
1 ml salt
juice and finely grated rind of a lemon

Pre-heat the oven to 150 ° C. Line the base of 20-22 cm diameter spring-form cake tin with foil. Spray the sides with non-stick baking spray.
Mix the biscuit crumbs, coconut and melted butter together and press the mixture into the base of the prepared cake tin. Chill.
Combine the filling ingredients by beating them together until smooth.
Pour into the biscuit crust.
Bake in the pre-heated oven for 1 ½ hours. Turn off the oven and leave the door ajar for the cheesecake to cool down slowly in there.
Chill for 8 hours before serving, for the best flavour.

Hints and Tips:
Serve dredged with sieved icing sugar, or brush over a generous amount of warmed jam and leave to cool. This could be topped with neatly sliced fruit to complement the jam flavour and make it an impressive looking dinner-party dessert.
Photo:  Rudi Basson – kaaskoek gemaak met vars perskes op.

KERSIE KAASKOEK MET MAASKAAS
Kors:
1 ¼ pak Tennis beskuitjies, gekrummel
4 eetlepels botter, gesmelt
3 teelepels suiker
Vulsel:
1 blikkie kondensmelk
1 koppie suurlemoensap
2 ½ houers fyn maaskaas
250 room, styf geklits
1 koppie ingelegde kersies (of enige ander bessies vrugte)
1 teelepel suurlemoen skil

Berei die tertkors deur die Tennis beskuitjies te meng met die gesmelte botter en suiker. Voer ‘n tert bak ui.
Klits eers suurlemoen sap en kondensmelk tot dik.
Voeg maaskaas en suurlemoen skil by. Vou die kersies en room saam in.
Skep bo-op kors en verkoel.
Bedien half gevries.
Versier met kersies as gevries is.
Foto: Shani van der Merwe

AMANDEL- OF PEKANNEUT KAASKOEK
Kors:
1 ½ pak Digestive koekies fyn gedruk en met gesmelte botter aangemaak.
Druk vas onder in los boom pan.
Vulsel:
60 g suiker
5 ml maizena
5 ml koekmeel
2 x 250 g roomkaas
125 ml room
5 ml suurlemoensap
3 ml Vanilla geursel
3 groot eiers

Room die eiers, suiker en vanilla saam.
Voeg die roomkaas by, dan die maizena, koekmeel, suurlemoensap en room.
Klits goed.
Skep die vulsel oor koekie laag.
Bak by 150ºC vir so 1 – 1 ½ uur totdat kaaskoek ferm voel aan bo kant met vingers.
Terwyl kaaskoek bak maak die stroop.

Stroop:
150 g suiker
185 ml water
1 kaneelstokkie
10 ml suurlemoensap
150 g grof gekapte amandels met velletjie aan of pekaneute

Plaas al die bestandele saam in ‘n pot buiten die neute en bring tot kookpunt terwyl geroer word.
Verlaag die hitte en laat dit prut vir so 10 min. of totdat stroop omtrent die helfte verminder het in inhoud.
Voeg gekapte neute by die stroop, roer deur, haal van plaat af en sit deksel op.
Sodra kaaskoek reg is, haal uit en sit pan / pannetjies binne-in bakplaat sodat sous daarin drup, indien wel uitloop.
Skep nou die neutstroop oor en sit weer in oond vir so 10 min.
Haal uit en laat afkoel in pan, sit pan dan in yskas vir so 3 ure of oornag.
Ek het die klein los boom panne van so 10 cm in deursnee gebruik (wat 2 porsies elk lewer) omdat dit makliker is as ‘n groot ronde pan.
Foto: Frances Smith

NO BAKE OREO CHEESECAKE
1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
5 tablespoons butter, melted
900 grams plain cream cheese (4 cups or about 32 ounces)
1 3/4 cups powdered sugar
3 cups whipped cream
24-28 coarsely crushed Oreo cookies
extra whipped cream, chocolate sauce, and Oreo cookies for garnish

Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
Pour the cream cheese mixture into the prepared pan and smooth out the top.
Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving
Photo and Recipe: T’lana De Bruin

HANS SE GEBAKTE KAASKOEK
Resep en foto:  Hans Häfner
FOOD LOVERS RECIPES
Vir die deeg:
330 g koekmeel
130 g suiker
130 g botter
2 eiers
1 Teelepel vanilla GEURSEL
1 teelepel bakpoeier
Smeer pan met botter en dust meel oor dit, druk die deeg in en hoog op teen die kante.
Vulsel:
4 x 250 g maaskaas
300 g suiker
2 x pakkies vanilla kitspoeding
100 ml sonneblom olie
600 ml volroommelk
4 eiers
Meng alles goed en skep in die pan (kors) , voorverhit oond met 200ºC en bak 60-70 minute , skakel oond af en los in oond tot afgekoel.
bon appetit!

BAKED CHEESECAKE
3 x 250 g Smooth Cottage Cheese.
250 ml Fresh Cream
3 eggs
175 ml (3/4) cup of sugar
50 ml ( 3 heaped tablespoons) cake flour
5 ml ( tsp ) Vanilla essence
Base:
1 packet eat sum more or tennis biscuits. I only used used eat sum more.
3 tablespoons of melted butter

Crush biscuits with melted butter
Press crushed biscuits into a 24cm spring form baking tin ( the one with a loose bottom)
Mix all the ingredients and scoop into the biscuit lined baking tin.
Bake @ 180 degrees C for 35 to 40 minutes until set.
Cool the cake
Tips:
If the cake crack on setting it was overbaked
Cheesecake should have a slight wobble in the middle and the remaining heat in the cheese cake will set it.
Top with soften caramel or a topping of your choice.
Photo: Sandra- Ann Hendricks

3 INGREDIENT CHEESECAKE
90g Butterscotch Instant Pudding already set in the fridge the night before (you can use any instant pudding flavour)
250ml Cream Whipped
250g Cottage Cheese Smooth(room temperature)
2ml Vanilla Essence(Optional)
For the Base:
8 Tennis Biscuits put in a rectangular bowl after sprayed with spray and cook
For the Top:
100g Any dark Chocolate I used the Lindt Caramel dark Chocolate crushed into pieces with a food processor to create “rocks”
Few Strokes of Honey
Method for the Cheesecake:
1. Add the cottage cheese to the whipped cream and mix well.
2. Add the butterscotch instant pudding and mix a few seconds till the texture is smooth.
3. You can add the vanilla essence if you want.
4. Place the cheesecake mixture on the base(the tennins biscuits).
5. Smooth out the mixture till it is smooth.
6. Place the dark chocolate “rocks” on top and a few strokes of honey.
7. Place in the fridge and let it sit for 2-3hours or overnight.
8. Serve & Enjoy!
Photo and recipe: Kristie Townsend