SABRINA’S ITALIAN CHEESECAKE
Shortcrust pastry:
200 g flour
110 g sugar
80 g butter cold
1 whole egg plus 1 yolk
Mix in bowl don’t overwork dough and refrigerate for 1 hour.
Filling:
600 g Ricotta cheese
200 g Sugar
3 egg yolks
1 teaspoon vanilla essence
60 g Raisins soaked in a little Rum
Mix all ingredients together.
Lightly butter a pie dish, place your dough thinly on top and prick it with a fork. Add the Ricotta cheese filling and bake in oven 160ºC for approx 35 – 40 min or until golden in colour.

Note: The shortcrust is at the bottom and I had left over, so I cut strips and put them on top you can leave it plain otherwise.
Recipe and photo: Sabrina Merli

BEST BAKED CHEESECAKE
Biscuit Base
250 g Digestive Biscuits
60 g caster sugar
75 g unsalted butter, melted (ek’t gesoute botter gebruik en het lekker gesmaak.)

Filling:
3 cups cream cheese, room temperature (ek het medium fat gebruik)
1 cup caster sugar
4 eggs (room temperature)
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt flakes
300 ml double cream, room temperature (ek het gewone Clover room gebruik)

Garnish (Optional):
Raspberries
Blackberries
Micro coriander

Preheat oven to 175ºC.
Line a 23cm spring form cake tin with baking paper. Double wrap the outside of the cake tin with extra-wide aluminium foil.

For the Biscuit Base, place biscuits into a food processor and blitz to a fine crumb. (Of sit dit in ‘n zip-sakkie en slaan/rol fyn met ‘n koekroller.)
Transfer to a mixing bowl, stir in the sugar then add melted butter and mix until well combined.
Pour biscuit base mixture into the prepared cake tin and press down firmly and evenly with the back of a spoon. If a thinner base is desired, use only part of the mixture.
Place into the oven and bake for 10 minutes. Once baked, remove from oven and set aside to cool.

Meanwhile, for the Filling, place the cream cheese into the bowl of a stand up mixer fitted with a paddle attachment and beat until smooth and creamy.
Add caster sugar and beat until fully dissolved. Add eggs, one at a time, ensuring eggs are fully incorporated by beating well in-between each addition.
Reduce mixer speed and add lemon juice, vanilla extract and salt and mix until combined. Add cream and mix well until combined.
Pour the filling over the cooled biscuit base then place cake tin into the middle of a large, deep roasting tray in preparation for a water bath.
Carefully fill the deep roasting tray with boiled water to a depth of about 2cm and place into the oven. Bake until golden and cooked through, about 65 minutes.

Once baked, turn off oven and leave oven door closed. Leave cheesecake to cool inside the oven for 1 hour.
Remove cheesecake from oven and allow to cool completely, then release from tin, then chill. (Best served if chilled for 6+ hours, otherwise the cake will not set properly and fall apart if you try to cut it at lukewarm/room temperature. It’s best if you do not try to transfer the cake from the bottom of the pan before it has been chilled.)

To serve, top with some fresh raspberries, blackberries and micro coriander leaves.
1st Photo: Yolanda Richardson
2nd Photo: Sabrina Merli

AMARULA CHEESECAKE
200 g digestive biscuits, about 13 biscuits
100 g butter, melted
200 ml whipping cream, very cold
150 ml Amarula cream liqueur (if you’re stuck, you can use Cape Velvet or leave out the booze for a plain no-bake cheesecake)
4 teaspoons gelatine powder
500 g cream cheese, softened to room temperature
130 g caster sugar
30 g dark chocolate, melted

9-inch springform pan

Smash up the biscuits into smithereens!
Melt the butter and mix it into the crumbs until it feels a little mushy, squishy, and pliable.
Press the mixture into a 9-inch springform pan until it’s a pretty firm and even layer, and then pop it into the freezer.
Whip the cream into stiff peaks (but don’t go too far and make butter.)
Place the booze and the gelatine into a bowl and leave it to stand for 3 minutes. Then place the bowl into a pan of boiling water and heat the mixture until all the gelatine has dissolved.
Beat the sugar and cream cheese until light and fluffy.
strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, and mix together gently. (delicate process)
Fold in the whipped cream.
Take your frozen base out the freezer and spoon on the cheesecake filling.
Melt your chocolate and drop small (10 cent piece size) drops onto your mixture. Use a toothpick to make swirly whirly’s and get carried away.
Refrigerate for a minimum of 5 hours or overnight if possible.
Photo: Marlé Brits

BRIGETTE’S QUICK PINEAPPLE CHEESECAKE
1 packet pineapple jelly, dissolved in 250 ml boiling water
1 can pineapple chunks, drained
1 container creamed cottage cheese
250 ml cream
Rennis biscuits or boudoir bisccuits
Mix the juice of pineapple into the dissolved jelly.
Let mixture thicken in the fridge.
Whisk cream until soft peak stage.
When the mixture is thick, but not set add this with the creamed cottage cheese to the cream and whisk until well incorporated.
On the bottom of a rectangle dish place some tennis biscuits or boudoir biscuits.
Even scatter pineapple chunks on top of biscuits.
Cover with the jelly mixture and repeat another layer.
Decorate with some pineapple chunks.
Alternatives:
You may use cream cheese if you wish.
I sometimes omit the biscuits and use slices of gingerbread if I have any in the freezer.
Can be made in a round foil tartplate, but then there won’t be any layers and you’ll get 2 tarts from it.
Source: Brigette Van Heerden
Photo:  Adam Cloete
Note by Adam Cloete
Ek het gister hierdie outjie probeer maak, maar het nie pynappelstukke en jellie gehad nie. Toe gebruik ek maar wat ek in die huis het en dit is cream soda jellie en perskehelftes. Die heerlike kombinasie maak toe ‘n Cream Soda and Peach cheesecake.

STRAWBERRY MALLOW CHEESECAKE
Fruit eases the guilt factor of this pretty-in-pink, ricotta-based cake with a shortbread base and marshmallow topping
7 sheets leaf gelatine
500 g strawberry, plus a few extra small ones, halved, to serve
100 ml milk
250 g tub ricotta
140 g caster sugar
300 ml double cream
200 g bag pink and white marshmallow, snipped into quarters or use mini ones
icing sugar, for dusting
For the shortbread base
175 g cold butter, chopped
200 g plain flour
85 g caster sugar
little sunflower oil, for the tin

First, make the shortbread base. Heat oven to 160ºC/140ºC fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.
To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.
Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.

PHOTO:  Lelane Van Der Walt
Het net resep aangepas deur ‘n koppie cream cheese in te sit en saam marshnallows gesmelt, ‘n koppie fyngekerfde strawberries ipv geblikte vrugte.

GEBAKTE RED VELVET KAASKOEK MET PEKANNEUT BRITTLE
Resep en foto: Frikkie Jones
FOOD LOVERS RECIPES
1 pakkie Nutticrust koekies fyngemaak
100 ml gesmelte botter
1.25 kg roomkaas by kamertemperatuur
200 ml gewone jogurt
375 ml strooisuiker
1 teelepel vanilla poeier
knippie sout
5 eiers
3 eetlepels kakao
3 botteltjies rooi kleursel of 60 ml beet konsentraat*
125ml suiker
60 ml water
125 ml gekapte pekanneute

Beet Konsentraat:
Skil en rasper 2 kg beet
Bedek met kookwater en kook 2 ure oor matige hitte tot dit beet grys is en die water rooi.
Syg deur ‘n doek en gooi die vloeistof in die pot sit 1 eetlepel asyn by en kook tot die vloeistof met 2/3 verminder het.
Koel af en gebruik in koeke

Berei jou 23cm veerklamppan met paPier op die bodem en kante.
Meng die koekiekrummels met die botter en druk op die bodem van die pan vas. Verkoel tot benodig.
Klits die suiker en eiers saam en bêre die klitser. Hou eenkant.
Roer die roomkaas, kakao, jogurt, kleursel, vanilla saam tot glad. MOENIE KLITS NIE ANDERS KRAAK DIE KOEK.
Voeg die eiermengsel by en roer tot gemeng.
Giet in kors en bak soos volg:
15 min by 200°C voorverhit en maak dan die oonddeur oop en verlaag die hitte na 100ºC.
Sodra die liggie aankom, maak oonddeur toe en bak ‘n verdere 90 min.
Skakel oond af en laat in oond afkoel.
Laat staan 48 uur in yskas. Ontvorm die kaaskoek versigtig en sit die fyngekapte brittle bo op.

Brittle:
Verhit die suiker en water oor matige hitte. Wieg die pan om die suiker te help oplos. MOENIE N LEPEL DAARIN DRUK NIE. DIT GAAN SANDSUIKER.
Sodra die suiker gesmelt is, verhoog die hitte en kook die water uit. Wieg die pan af en toe.
As dit suiker begin verkleur. Wieg die pan om dit die verlangde kastaiingbruin kleur te kry. Voeg die neute by en skud die pan om die neute te bedek. Keer uit op silikon papier en koel af tot hard. Kap fyn in voedselverwerker en sprinkel ‘n lekker laag oor die koek net voor opdiening.
12 porsies

PIESANG-KARAMEL KAASKOEK MET SKYFIES PIESANG
Maak 1½ pakkie tennisbeskuitjies fyn en meng met 150 g gesmelte botter.
Druk die mengsel in ‘n gesmeerde veerpan wat met foelie uitgevoer is en weer gesmeer is vas.
Druk dit op die bodem en so half teen die kante op vas en verkoel so 1 uur in die yskas.

Vulsel:
Klits die volgende styf:
250 ml room
60 ml strooisuiker
Klits die volgende by:
2-3 houers roomkaas  (ek gebruik graag Lancewood se roomkaas, dit is lekker styf.)
Los 1 teelepel gelatien in 50 ml koue water op en verhelder dit deur die houer in warm water te sit tot helder en klits by roomkaas mengsel in.
Klits 1 blikkie karamelkondensmelk by.
Sit die mengsel 30 minute in die yskas en as jy wil, sny 3 groot piesangs in skyfies en roer dit in die mengsel in.
Skep die mengsel oor die kors en verkoel oornag.
Sif kakao liggies oor en bedien.

Bron: Wenresepte 7 Kuier-kuier deur die land van Carmen Niehaus.
Resep verskaf: Amanda Bruger
Foto:  Irma Van Ellewee Swart – Versier met karamel popcorn en karamel stroop. Was nog nie braaf genoeg om ‘n springform pan te gebruik nie.

KRISTIE’S EASY STRAWBERRY CHEESECAKE
Ingredients:
2 x 250g Cottage Cheese Plain Smooth
1 cup of Cream that is thickened
250g Fresh Strawberries
100g Icing Sugar
60ml Caster Sugar
Crushed Tennis Biscuits ( 4/5 biscuits )
5ml Vanilla Essence
Method:
1. On the stove combine the strawberries that is chopped and the caster sugar.
2. Mix the mixture till liquid like but still visible pieces of strawberry on the stove. Grind the strawberries till a sauce consistency, add the icing sugar to the strawberry sauce and mix well, put in fridge.
3. Mix the thickened cream with the cottage cheese and mix well with a hand whisk. Add some strawberry sauce to the cheesecake mixture and mix well.
4. Add the vanilla essence to the mix and mix well with a hand whisk, no electric mixer is required.
5. Line a glass bowl with the crushed tennis biscuits and add the cheesecake mix on top till evenly spread.
6. Put the cheesecake overnight in the fridge.
7. Cover the cheesecake with the strawberry sauce and put in fridge for two to three hours!
8. Serve immediately, very creamy and delicious!

Recipe and photo: Kristie Townsend

OREO EN WIT SJOKOLADE KAASKOEK
Kors
200 g oreo koekies + extra vir versiering
60 g botter (gesmelt)

Vulsel
350 g wit sjokolade + extra vir versiering
400 g roomkaas (ek het Philadelphia gebruik)

Blits die koekies in ‘n voedselverwerker tot fyn krummels. Voeg die gesmelte botter by.
Voer die base van ‘n los bodem koekpan van 24 cm met waspepier uit.
(20 cm sal ook goed werk)
Druk die koekiekrummels daarteen vas.
Smelt die wit sjokolade in die mikrogolf of oor warm water.
Voeg die roomkaas by en klits totdat dit mooi egalig is sonder klonte.
Skep dit oor die kors en maak gelyk.
Plaas in die yskas vir ‘n uur of totdat dit benodig word.
Extra wit sjokolade kan gesmelt word en oor die kaaskoek gedrizzle word.
Breek die extra oreos in stukkies en strooi dit ook oor en drizzle die laaste bietjie wit sjokolade oor hulle. Geniet.
FOTO:  Wilanda Räsänen

FRIKKIE SE GEBAKTE KAASKOEK
Resep en foto: Frikkie Jones
FOOD LOVERS RECIPES
Kors:
100 g gemmerkoekies
50 g gerolde hawermout
75 g botter, gesmelt
Vulsel:
1.25 kg roomkaas by kamertemperatuur
290 ml strooisuiker
10 ml vanilla ekstrak
knippie sout
5 groot eiers by kamertemperatuur

Vir Sjokolade kaaskoek (opsioneel):
120 ml warm sjokolade poeier
20 ml kakaopoeier
kookwater om bg. aan te maak tot glad. In totaal moet alles nie meer as 150 ml aangemaak wees nie.

Bolaag:
1 blik karamel kondensmelk
growwe sout vir bo-op

Smeer ‘n 23 cm veerklamppan met margarien.
Bedek die bodem en kante van die pan met silikon papier.
Verwerk die koekies en hawermout in voedselverwerker tot krummels. Meng met die botter en druk vas teen bodem van die pan. Verkoel tot benodig.
Klits die eiers, strooisuiker, sout en vanilla tot goed gemeng.
Werk die roomkaas tot glad en sag MET DIE HAND. Voeg die eiermengsel by en meng versigtig tot glad MET DIE HAND.
Skep twee derdes van die mengsel in die pan oor die kors. Maak gelyk. Meng die sjokolade stroop met die oorblywende derde beslag en skep bo-oor die vanilla mengsel. Maak gelyk.
Bak 10 min in ‘n 200°C oond. Verlaag die hitte na 100°C en bak vir nog 90 min. Skakel die oond af en laat in oond afkoel.
Verkoel in yskas ten minste 2 dae voor bedien word.
Ontvorm die kaaskoek versigtig en roer die karamel kondensmelk tot glad. Verdun met ‘n leksel melk en smeer oor die koek. Sprinkel ‘n paar korrels growwe sout oor om die baie soet teë te werk.
Bedien by kamer temperatuur (met lewensessens agterna)