STORK BAKED CHEESECAKE
300g plain sweet biscuits
125g Stork margarine, melted
2 tsp ground cinnamon
4 large eggs, lightly beaten
300ml fresh cream
2 tsp vanilla essence
2 tbsp lemon juice
1 tbsp lemon rind, fibely grated
750g cream cheese
200g castor sugar

Method:
-preheat oven to 160 °c and grease a 21cm deep round spring form baking pan
– finely crush biscuits and combine with the melted Stork margerine
– press biscuit mix into bottom of baking pan and put in the freezer for 15 to 20 mins
– beat cream cheese until it is softened then beat in castor augar until combined and mixture is smooth
– add the rind to the lemon juuce then add to the cream cheese mixture, beating until combined
– combine the eggs, cream and vanilla essence by lightly whisking together, then add this to the cream cheese mixture, beating as you go, untik smooth.
– pour mixture onto the prepared biscuit base. Bake for 1 hour in the centre of the oven or until cake is firm to the touch.
– remove from oven allow to cool (about 2 hours) then refrigerate for at least 4 hours. Remive from springform pan and serve.

I used fresh rasperries and dusted with icing sugar but you could decorate with anything really.

Photo and recipe posted by Andrea Wintour Smith

SICILIAN RICOTTA CHEESE CAKE
source: my Italian golf vriend Maria De Angelis.
The Sicilian Ricotta Cheese Cake is a classic desert made by many Italian grandmothers and aunts. If you have not had a piece of Sicilian Ricotta Cheese Cake, then you have to make this and taste it. You will be happy you did.
Serves: 8
32 ounces ricotta cheese, drained (900 g)
1 orange (for 2 teaspoons orange zest/grated rind)
⅓ cup flour
1 cup sugar
6 eggs
1 teaspoon vanilla extract
18 graham crackers (2 packets from a 14 oz box)( Digestive biscuits will do)
115 g butter

Preheat oven to 325 degrees F. (160 ºC)
Generously grease a springform pan with butter.
For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl.
In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
Pour batter into spring form pan and gently smooth top with spatula.
Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

PHOTO: Hettie Bezuidenhout – My vriendin Maria het vandag die koek gebak en hom met my gedeel. Die foto is haar handewerk

VERUSCHKA SE SUURLEMOEN KAASKOEK
1 blik kondensmelk
2 bakkies plein roomkaas
1/2 koppie suutlemoen sap
Tennis beskuitjies
Margarine 2 tbls

Maak die tennisbeskuitjies fyn
Smelt die margarine en meng met beskuitjies
Druk in bodem van bak

Meng die kondensmelk en suurlemoen sap saam
Voeg dan bietjie vir bietjie by die roomkaas
Giet uit bo op tennis beskuitjies
Sprinkel bietjie beskuitjies bo-oor vir versiering en plaas in yskas vir 2 ure

BRON EN FOTO: Verushka Swart

ELSABE SE KAASKOEK

Bestanddele:
3 bakkies maaskaas
2 blikkies kondensmelk
1 bottel room 250 ml
1\2 kop suiker
1\2 kop suurlemoen sap
Metode:
Klits als behalwe room.
Klits room styf en vou in.
Maak kors van 2 pakkies tennis beskuitjies en 125 ml gesmelte botter. Druk vas in los boom koek pan.
Gooi helfde van vulsel in.
Klits in ander helfde 2 teelepels kakao by. Gooi oor vulsel.
Bak 35 min in die oond by 180grade C.
Laat afkoel.
Sit in yskas om te stol.

Foto en resep: Elsabe Britz Vander Watt

MINIATURE BAKED CHEESECAKES
Recipe and photo: Gail Haselsteiner
FOOD LOVERS RECIPES
Preheat oven to 160ºC (fan forced) increase temperature by  10ºC if not fan forced.
250 g softened cream cheese, like Philadelphia
1/3 cup castor sugar
1 egg
2 tablespoons lemon juice
5 tablespoons cream (with at least 35 % fat)
Crust:
200 g tennis biscuits, crushed with a food processor or rolling pin
100g melted butter
Mix the biscuit crumbs and melted butter for the crust. Place paper cases in a muffin tin and press spoonful’s of crust into each paper case. Set aside.
Mix the cream cheese and sugar with an electric mixer until creamy. Add the egg and beat until combined.
Add the lemon juice and cream and beat lightly until combined.
Do not beat excessively, it will cause the cheesecake to crack and split while baking.
Spoon the cream cheese mixture into each paper casing.
Bake in the preheated oven for 20 minutes.
Allow to cool, place in fridge to firm up before removing the casings. Decorate with whipped cream and fruit of your choice and dust with icing sugar

TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST

Prep time: 30 mins Cook time: 1 hour 10 mins Total time: 1 hour 40 mins
Triple chocolate delight- chocolate cookie crust, chocolate cheesecake filling and chocolate topping garnished with chocolate curls, these cake will swept off their feet even the biggest chocoholic.
For the Crust:
24 Oreo cookies-finely crushed
¼ cup unsalted butter-melted

For Cheesecake Filling:
900 g cream cheese- room temperature
1⅓ cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
280 g bittersweet chocolate-chopped

For Chocolate Topping:
¾ cup heavy cream
170 g bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

To make the crust:
Preheat oven to 350°F (180°C), grease a 9-inch (23 cm) springform pan and set aside.
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
Melt 10 ounces (280 g) bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.
Pour the filling over the crust and smooth the top.
Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
Cool and pour over the cheesecake.
When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
Garnish with chocolate curls (optional).

PHOTO: Mechthild Paul Basson

YUMMY CHEESECAKE

Finally made the cheesecake before I left to fetch my minions.
I use this recipe from Martha Stewart, with the few tweaks…

INGREDIENTS
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

METHOD
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove cheesecake.
I whip one tub of cream and fold into the mixture.
And also add lemon zest of one big lemon, adds great flavour.
Because I was rushed for time, I just packed the tennis biscuits in the bottom, so this literally took 5 minutes to make.

PHOTO: Sa-eeda Daniels

PETRE SE MAKLIKE GEBAKTE KAASKOEK
Foto en Resep:  Petré Van Jaarsveld
Foto 1  – 4 bakkies maaskaas, foto 2 net 3 bakkies gebruik.
2de foto en verandering: Adri Redlinghys
FOOD LOVERS RECIPES
Kors:-
1 pakkie Marie beskuitjies
2 eetlepels suiker
1 teelepel fyn kaneel
100 g botter/margarien, gesmelt
Maak Marie beskuitjies, suiker en kaneel fyn in voedselverwerker. Meng met gesmelte botter. Druk kors in 23 cm losboompan tot aan die helfte van die rand. Bak teen 180°C vir 10 minute in voorverhitte oond.

Vulsel:-
3 – 4 houers gladde maaskaas (hang af hoe groot jy die kaaskoek wil hê)
4 eiers
1 koppie strooisuiker
1 ½ teelepel vanilla geursel
Klop al die bestanddele tot glad en gooi in kors. Plaas pan op ‘n bakplaat om te keer dat botter uitkook en bak 1 uur in voorverhitte oond by 160°C.

Bolaag:-
2 koppies suurroom
200 ml strooisuiker
1 ½ teelepel vanilla geursel
Meng bestanddele saam tot glad. Verwyder pan uit oond en verhoog temperatuur tot 180°C. Skep bolaag versigtig oor koek en laat staan tot oond verlangde temperatuur bereik het. Plaas terug in oond en bak vir ‘n verdere 8 tot 10 minute. Die bolaag sal nog effens loperig wees. Laat afkoel en hou oornag in yskas.

Die aarbeie het ekself ingelê, my eie kop gevolg:
Heel ingelegde aarbeie
1 koppie suiker
1 koppie water
Los suiker op in water op lae hitte, kook dan vir 5 minute
Plaas heel aarbeie in n flessie.
Giet stroop oor aarbeie in flessie, sit flessie in ‘n pot, gooi water in die pot tot by die rand van die flessie.
Sit deksel van flessie liggies op en kook die water totdat die stroop in die flessie begin kook, haal uit en seël.

Verandering: Adri Redlinghys
Ek het gister Petrê se maklike gebakte kaaskoek wat op die groep is gemaak, ek het net die kors en vulsel gemaak en in stede van die suurroom bo-laag het ek ‘n gemengde bessie bo-laag gemaak.
Ek het so 2 koppies gevriesde gemengde bessies met 125 ml suiker en die gerasperde skil en sap van ‘n lekker groot suurlemoen gemeng. Het dit saam gekook vir so 10 minute en laat afkoel. Het toe ‘n teelepel gelatien met so 15 ml kookwater aangemaak en ingemeng. Bo-op afgekoelde kaaskoek gegooi en in die yskas gesit tot opdiening.
Dit was baie lekker! Ek sal beslis weer die kaaskoek maak.

MICHAELLA SE LEKKER KAASKOEK
1 houer plein gladde maaskaas
1 houer room
1 blik condensed melk
sap van 2 lemoene, of meer as jy dit so verkies.
klapper Tennis beskuitjies vir die kors
Maak die Tennis beskuitjies fyn en roer deur ‘n eetlepel botter. Druk vas op bodem van die tertbak en plaas in vrieskas. Meng saam Condensed melk en Maaskaas. Voeg dan by styf geklopte room. Meng goed en voeg suurlemoen sap by. Ek hou van myne bietjie suurder dus gooi ek ekstra suurlemoensap by. Gooi mengsel oor die beskuitjie kors en laat oornag in die yskas. Die resep is baie aanpasbaar en ek voeg soms n blikkie mixed berries by of rasper peppermint crisp chocolate in en voeg net titseltjie meer suurlemoen sap by.
Bron en Foto: Michaella Williams

HUISGENOOT SE GEBAKTE KAASKOEK
Foto: Elizabeth Haupt
FOOD LOVERS RECIPES
Ek het Huisgenoot se maklike gebakte kaaskoek vandag probeer en dit bak wonderlik.
Kors:
Tenniskoekkies fyn gekap en met sagte botter gemeng.
Vulsel:
250 g maaskaas
100 ml suiker
skil en sap van 1 suurlemoen
3 eiers

Klits die eiers, meng al die bestanddele saam en skep in die kors.
Bak teen 180 °C vir 20 min of tot gestol.
Ek het die resep verdubbeld.