“MILKYLANE” KAASKOEK

250 ml room styf geklop
1 houer smooth cottage cheese (maaskaas)
1 blikkie kondensmelk
60 ml suurlemoensap
10 ml gerasperde suurlemoenskil (optioneel)
1 pakkie gelatien
1 pakkie tennis beskuitjies
3 eetleppels botter
Vrugte soos aarbeie, kiwi, geel sagte perskes, druiwe of bessies vir versiering. (Optioneel)

Druk koekies fyn en meng met gesmelte botter, druk vas in tertbord.
Meng maaskaas en kondensmelk goed.
Gooi gelatien in suurlemoensap en mikrogolf 30 sekondes tot gesmelt en goed opgelos, klits by kaasmengsel in. Gooi skil by indien verkies. Vou geklopte room in en meng goed, moenie klitser hiervoor gebruik nie. Gooi oor tertkors en verkoel 1 uur.
Sny vrugte dun skyfies en pak bo-op. Kan rooi of enige jellie poeier met helfte van watter aanmaak en laat afkoel en oor vrugte giet en dan weer verkoel vir 2 ure.
Foto en Bron: Gina Schoeman

VANILLA EN SJOKOLADE SWIRL KAASKOEK
Resep en foto: Henriette Rossouw
FOOD LOVERS RECIPES
Vanilla en sjokolade swirl kaaskoek met n donker sjokolade hasie (koek vorm gebruik en ok gewerk) en mini paaseiers.
Koekie kors: tuisgebakte romany creams en botter gebruik maar enige koekie sal doen.
Vulsel:
3 eiers (geskei) en witte styf geklop
500 g houer mascerpone/maaskaas. (Of 250 g maaskaas 250 g yogurt of room)
¾ koppie strooisuiker
1 eetlepel gelatien opgelos in water
Vanilla extract of geursel
Donker sjokolade (slab)

Klits eiergele en suiker tot lig en romerig. Voeg maaskaas en vanilla by en klits gelatien in. Roer eierwitte in, skep in bak en hou so ½ koppie oor.
Klits gesmelte sjokolade in die ½ koppie mengsel wat jy uitgehou het in en skep bo-op die mengsel in die bak, maak ‘n ” swirl ” patroon.
Laat stol in die yskas en versier met sjokolade of vars vrugte.

BEST CHEESECAKE
Crust:
1 pkt (200g) tennis biscuits, crushed
125 ml (1/2 cup) butter, melted

filling:
4 jumbo eggs
250 ml (1 cup) sugar
60 ml lemon juice
3 x 250 g smooth cottage cheese
250 ml cream
125 ml cake flour
Preheat the oven to 180 ºC Grease or spray a 23cm loose-bottom cake tin.
Mix the crushed biscuits and the butter together and press into the base of the prepared tin.
Whisk the eggs and sugar until pale and thick. Add the lemon juice while beating. Stir in the cottage cheese, cream and flour and mix.
Pour the batter into the prepared tin and bake for 10 minutes. Reduce the oven temperature to 140 ºC and bake for 1 hour or until the filling is firm but still slightly soft in the centre.
Switch the oven off but leave the cheesecake in to cool. Remove from the tin when cold.
Decorate with a layer of caramel and crushed peanut brittle or as desired.
Note: I baked the cheesecake in a bain-marie and left it in the fridge overnight.
Photo:  Melissa Ann Vermeulen

KATAZYNA’S STRAWBERRY CHEESECAKES
(for 12 small cheesecakes):
250 g of ricotta cheese
50 g of butter
100 g of shortbread biscuits
50 g of caster sugar
lemon zest and lemon juice from half of a lemon
1 egg
1 egg yolk
150 ml of 30% sweet cream
0.5 kg of strawberries
1 tablespoon of caster sugar.
Heat the oven up to 160ºC. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Crumble the cookies very thoroughly and mix them up with melted butter. Put one and a half teaspoons of the mixture into each mould and knead. Mix the ricotta cheese with the egg, yolk, 25 g caster sugar, juice and lemon zest. Whisk the cream with the 25 g of caster sugar till soft peak stage and mix it with the cheese mass.  ( Taste and ajust sugar if prefer)  Put it into the baking pan. Bake for 30 minutes and leave to cool down in the closed oven. Clean the strawberries (leave the nice ones for decoration). Blend the rest with one teaspoon of caster sugar. Arrange the chilled, small cheesecakes on a plate. Fill the dimples in the cakes with strawberry mousse. Put half of a strawberry on each one. Decorate with the rest of the fruit.

Source and Photo: Katazyna Posluszny
https://www.home-madepatchwork.com/

Rina Kleinhans:  I have added some nuts to the cookie mix and I have used rasberries, actually very good. I also used ramekins to bake 7 little cheesecakes.

KRISTIE’S CARAMEL CHEESECAKE
Ingredients for the Base:
1 Packet of Tennis Biscuits
Ingredients for the Caramel Cheesecake:
500g Full fat creamcheese
2 Cans of Treat Caramel
500ml Cream whipped
70ml Lemon Juice
180ml Castor Sugar
5ml Vanilla Essence
Method:
1. Mix the full fat cream cheese and whipped cream, until mixed well.
2. Add one can of treat caramel and mix well.
3. Add lemon juice, castor sugar and vanilla essence and mix well.
4. Now in a rectangle glass bowl spray with spray and cook and add one layer of tennis biscuits.
5. Add the caramel cheesecake mixture on top of the tennis biscuits.
6. Now add the other can of caramel treat on top of the cheesecake mixture and smooth it out.
7. Place the cheesecake in fridge overnight to set.
8. Serve & Enjoy!

Source and photo: Kristie Townsend

JAPANESE KAASKOEK
Resep en foto: Francis Smith
FOOD LOVERS RECIPES
7 eetlepels botter
100 g roomkaas
½ koppie melk
8 eiers, geskei
60 g koekmeel, gesif
60 g mielieblom, gesif
130 g suiker
bietjie versiersuiker, om oor te sprinkel

Verhit die botter, roomkaas en melk op die stoof in ‘n pot.
Roer tot gesmelt en glad, verwyder van hitte.
Klits die 8 eiergele goed met ‘n elektriese klitser, voeg die melk-kaasmengsel stadig by die eiergele terwyl heeltyd klits op stadige spoed.
Voeg die meel en mielieblom by die roomkaasmengsel en roer totdat daar geen klonte is nie.
Klits die 8 eierwitte halfpad styf, voeg die suiker by en klits verder totdat stywe punte vorm.
Vou die eierwitte by die roomkaasmengsel in.
Giet die kaaskoekmengsel ‘n bakpan en plaas die pan binne-in ‘n 2de groter pan en giet kookwater in die groter pan.
Bak in ‘n voorverhitte oond by 140°C vir so 1 uur tot gaar.
Wanneer afgekoel, sprinkel versiersuiker oor.

NO BAKE CHEESECAKE WITH GRANADILLA SAUCE

Ingredients

200 g (1 packet) coconut biscuits, crushed
65 ml (¼ C) butter, melted
80 g (1 packet) granadilla or pineapple jelly
250 ml (1 C) boiling water
250 g plain cream cheese
1 x 385 g can condensed milk
to serve: 1 x 115 g cup Rhodes Granadilla Pulp
Method

Combine the crushed biscuits and butter and press onto the bottom and sides of a large loose-bottomed pie dish.
Whisk the jelly powder into the boiling water until dissolved.
Set aside to cool completely.
Beat the cream cheese until smooth and slowly beat in the condensed milk until smooth.
Beat in the cooled jelly mixture.
Pour the cream cheese mixture over the biscuit base and refrigerate for 3 – 4 hours or until set.
To serve: remove the cheesecake from its pie dish and pour the Rhodes Granadilla Pulp over the top before cutting into slices.
Photo: Erina van Zyl
Source: rhodesquality
http://www.rhodesquality.com/recipes/no-bake-cheesecake-granadilla-sauce/

UNICORN KAASKOEK

150 g Roomkaas
1 k Suiker
1 1/2 k Room
2 t Vanilla geursel
5 Verskillende Kleursels
Tertkors & Sprinkles

In groot bak klits roomkaas & suiker tot lig en glad.
Voeg room by en klits tot styf.
Meng vanilla deur.
Verdeel mengsel in 5 bakkies en voeg kleursel by elk.
Skep lepels vol kaaskoek-mengsel in kors maar skep elke keer ‘n ander kleur en deurmekaar.
Vryf met spatula liggies oor om gelyk temaak, herhaal.
Strooi sprinkles oor en verkoel 6-8 ure.
Bron en Foto: Frances Smith

RAINBOW CHEESECAKE

Ingredients for the Base:
1 Packet of Tennis Biscuits
120ml butter melted
Ingredients for the Rainbow Cheesecake:
500g Full Fat Cream Cheese
500ml Fresh Cream whipped
160ml Castor Sugar
5ml Vanilla essence
70ml Lemon Juice
The colours: purple, blue, green, yellow, orange and red (gel food colouring)
Method for the Base:
1. Put the tennis biscuits in a blender and blend till crumbles form.
2. Add the melted butter to the biscuits and mix well.
3. Spray and cook a spring cake tin pan and press the tennis biscuits onto the base of the tin pan.
4. Put in the fridge to set.
Method for the Rainbow Cheesecake:
1. In a big mixing bowl add the fresh cream to the cream cheese and mix well.
2. Now add the castor sugar and lemon juice and vanilla essence and mix well.
3. Now in six smaller bowls add the cheesecake mixture and colouring to each bowl so that you have all the six colours.
4. Remove the spring cake tin pan from the fridge and add the colours starting from the colour: purple then blue then green then yellow then orange and then red and spread each layer evenly and put in the fridge to chill for two to three hours.
5. After it has been chilled in the fridge remove the side of the spring cake tin pan so that the rainbow colours show.
6. Serve and enjoy!
Source and Photo: Kristie Townsend

GWEN’S CHEESECAKE
1 packet Tennis biscuits;
1 packet pineapple (or lemon) jelly
1 Tub Smooth cottage cheese
1 box Orley whip.

Make biscuit base with butter and crushed Tennis biscuits
Dissolve jelly in 1/4 cup hot water and ( leave at room temp).
Whip Orley whip till firm (not peaks).
Mix in cottage cheese in and then jelly.
Pour onto biscuit base and refrigerate till set.

TOPPING: Crumbed tennis biscuits – flake – granadilla pulp etc.

Source: Gwen Jonker