Onfeilbare suurlemoen-yskaskaaskoek

Rohanja

‘n Staatmaker wat ook lekker in ‘n oondpan pas en dan in blokkies gesny kan word. Heerlik met enige bolaag.

Kors:
2 pakkies Tennisbeskuitjies, gekrummel
100 ml — 160 ml gesmelte botter
‘n Knippie kaneel

Vulsel:
1 blik (397 g) volroom-kondensmelk
150 ml suurlemoensap
30 ml fyngerasperde suurlemoenskil
2 houers (200 g elk) geroomde maaskaas
30 — 40 ml gelatien
60 ml koue water
100 ml kookwater
500 ml dik room
125 ml strooisuiker
10 ml vanieljegeursel
suurlemoensmeer (lemon curd) of vrugtesous

Metode
Meng die bestanddele vir die kors goed saam. Druk dit vas op die bodem van ‘n losboomkoekpan van 35 cm en verkoel tot benodig. Meng die kondensmelk en suurlemoensap en roer die maaskaas by. Sprinkel die gelatien oor die koue water en laat staan vir 5 minute om te spons. Giet die kookwater oor en roer om te smelt. Roer by die maaskaasmengsel. Klits die room, strooisuiker en vanieljegeursel saam tot styf en vou maaskaasmengsel in. Giet in die voorbereide tertkors en verkoel vir 5 uur of oornag tot gestol. Smeer ‘n lagie suurlemoensmeer of vrugtesous van jou keuse oor en sit voor. Lewer 1 groot kaaskoek.

Advertisements
 

Korslose gebakte kaaskoek (Diabeties)

 

 

 

 

 

 

 

 

 

(12 – 16 PORSIES)
•    500 g laevet-roomkaas
•    750 ml ricotta-kaas
•    250 ml suurroom
•    250 ml gewone jogurt
•    300 ml suiker plaasvervanger
•    125 ml laevet-margarien
•    45 ml koekmeel
•    45 ml mielieblom
•    4 eiers, geklits
•    30 ml suurlemoensap
•    5 ml vanieljegeursel

Bolaag
•    suikervrye aarbei konfyt
•    vars aarbeie

Verhit oond tot 160 ºC.
Spuit ’n 24 cm-losboom koekpan met kleefwerende kossproei.
Meng roomkaas, ricotta-kaas, suurroom, jogurt, suiker plaasvervanger, margarien, meel, mielieblom en eiers tot goed gemeng.
Roer die suurlemoensap en geursel by. Gooi in voorbereide pan. Bak vir 70 – 75 minute tot geset.
Skakel oond af, maak deur oop en laat kaaskoek minstens 1 uur lank in die oond staan.
Verkoel in yskas.
Bolaag Smeer konfyt bo-oor en versier met vars aarbeie.

KOMMENTAAR
Die GI van die kaaskoek is laag en omdat dit nie die tipiese krummel- of gebakte kors bevat nie, is die koolhidraat-inhoud van die gereg ook laer.
Weens die bestanddele wat vir ’n tipiese gebakte kaaskoek gebruik word, is die vet-inhoud hoog.
–  (resep en foto)  Hilda Lategan

 

Grondboontjiebotter kaaskoek

KORS
200 g (1 pak) Romany Creams
2,5 ml (1/2 t) fyn kaneel 60 ml (4 e) botter, gesmelt

VULSEL
750 g (3 x 250 g-bakkies) laevet roomkaas
250 ml (1 k) strooisuiker
75 ml (5 e) gladde grondboontjie botter
60 ml (4 e) koekmeel
4 ekstra groot eiers
125 ml (1/2 k) melk

BOLAAG
385 g (1 blik) karamelkondensmelk
200 g (1 groot plak) donker sjokolade, gesmelt
1 groot grondboontjie broslekkers, grof gekap

Stel oond op 180 C.

KORS
Kap koekies en kaneel in voedselverwerker fyn.
Voeg botter by en meng goed.
Druk koekie mengsel op bodem van losboom koekpan met 24 cm-deursnee vas.

VULSEL
Meng roomkaas, strooisuiker en grondboontjie botter goed.
Sif koekmeel bo-oor roomkaasmengsel en meng goed.
Klits eiers en melk goed en meng by roomkaasmengsel.
Skep vulsel in tertkors en bak vir 20 minute.
Draai hitte laer na 150C en bak vir nog 45 minute.
Sit oond af, maak oond deur effens oop en laat kaaskoek vir nog 1 uur in oond staan.

BOLAAG
Meng kondensmelk en sjokolade.
Skep sjokolade mengsel bo-op kaaskoek en sprinkel broslekker stukkies bo-oor.
Maak kaaskoek los uit losboom koekpan en sit in skywe voor.
Hou in yskas.

Moenie broslekker te lank voor die tyd op kaaskoek sprinkel nie, want dit raak taai wanneer dit met vog in aanraking kom.

Bron vroukeur

 

Cheesecake Puff Pastry Pie (My Weergawe)

Cheesecake Puff Pastry Pie

Ingredients

2 x Puff Pastry Rolls
2 x 250ml Cream Cheese, softened (Roomkaas)
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 Cup Powdered Sugar
Unroll and spread 1puff pastry rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).

 

Method

Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over puff patry roll layer. Unroll and layer remaining Puff Pastry roll over cream cheese layer. Melt your butter and spread over top of pastry rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F – 180 C oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Carrina Le Roux

 

3 Ingredient Cheesecake Japanese Soufflé

  • 250 g good-quality white chocolate, broken into blocks
  • 250 g cream cheese, at room temperature
  • 6 free-range eggs, separated
  • Icing sugar, for dusting (optional)

Preheat the oven to 170°C.

Half-fill a medium saucepan with water. Place the chocolate in a heatproof bowl that will fit snugly into the saucepan. Bring the water to a rapid boil. Turn off the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate melts.

Remove from the heat and whisk in the cream cheese until smooth. Lightly whisk the egg yolks with a little of the warm mixture, then whisk into the chocolate mixture.

Beat the egg whites until stiff peaks form. Fold into the chocolate mixture, a third at a time. Place a muffin pan into a larger roasting pan and half-fill the larger pan with water. Line the muffin tin with paper cases. (Add a little water to any empty moulds.) Ladle in the mixture and bake for 10 minutes. Reduce the heat to 160°C and bake for a further 10 minutes. Turn off the heat and leave the cheesecakes in the oven for 15 minutes. Serve warm or at room temperature. Or, when cooled, chill for a few hours or overnight. Dust with sifted icing sugar if you like.

 

Nougat Cheesecake

 

 

 

 

 

 

 

 

Ingredients
100g unsalted butter
225g digestive biscuits, crushed
4 gelatine leaves soak in cold water, or 6 for a firm set (see tip)
1kg mascarpone
400g full fat cream cheese
150g icing sugar, sifted
125g mixed toasted nuts, chopped (we used flaked almonds, pistachios, hazelnuts)
75g nougat pieces, finely chopped
1tsp vanilla extract

To decorate:
A hard almond nougat or brittle (we used M&S Torte Turron de Alicante Almond and Honey Brittle Cake), broken into shards,
Small handful nougat pieces, cut into cubes
Small handful pistachios, finely chopped
Edible white glitter, for sprinkling
Reindeer cupcake toppers (ours are from talkingtables.co.uk)

You will need:
20cm round, non-stick loose bottom cake tin

Preparation

Gently melt the butter in a heavy-based saucepan, remove from the heat, add the crushed digestives and mix until well coated. Press into the base of the tin, chill to firm up.
Out the gelatine into cold water to soften, then dissolve it in 50ml water over a very gentle heat. Set aside to cool.
In a large bowl, beat the mascarpone, cream cheese and icing sugar until smooth, being careful not to over mix. Stir through the gelatine mixture, nuts and nougat pieces until just combined. Spoon half the mixture into the tin and spread to create a smooth top. Repeat with the remaining mixture then return to the fridge to set for at least 4 hours, or overnight.
To serve, decorate with shards of the brittle, chopped pistachio, nougat pieces, a sprinkle of glitter and the reindeer decorations.

 

Triple Chocolate Cheesecake

 

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

 

PASSION FRUIT CHEESECAKE

SUBMITTED BY SHAMS DESAI

Make a crumb base with a ½ packet of biscuits tennis or digestive biscuits. Crush them completely in a food processor or put them in a plastic bag and hit them with a rolling pin. Melt about 50g butter and mix it into the crushed biscuit crumbs. Press the crumbs into a springform tin (about 25cm/9inches),
smooth them to form a nice base and press it all until it holds together and is firm. Put that in the freezer while you prepare the filling.

2 tbs water 1/2 tbs gelatine powder
4 big passionfruit, halved
250g pkt philadellphia cream cheese, at room temperature
1/2 cup Woolworths double thick cream
¼ cup condense milk

Method
Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.

Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Pop in micro and heat just enough for the gelatin to melt.Set aside to cool slightly.

Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you’ll need 40ml of passionfruit juice). Reserve the pulp and seeds.

Use an electric beater to beat the cream cheese, and condense milk in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture and last add the double thick cream and beat until just combined.Don’t overbeat or cream will curdle. Pour into the prepared pan.

The topping:
125 ml fresh orangejuice
2 tbsp passionfruit pulp
1 tbsp caster sugar
2 tbsp gelatine powder

Method
Heat juice, passionfruit and sugar over low to medium heat. Add the gelatine and stir until gelatine has dissolved.Rest in fridge for 15mins .Pour the topping over da cream cheese mousse n allow to set in fridge.

 

Gebakte Kaaskoek Met Suurroom

Met vergunning www.funkymunky.co.za

Kors
1 Pak Marie-Beskuitjies, En Fyn Gedruk 125g Botter, Gesmelt.

Vulsel
3 Eiers
125ml Strooisuiker
5ml Suurlemoensap
250g Roomkaas
125ml Suurroom.

Versiering
125ml Vars Room, Geklits
Vars Vrugte (Soos Druiwekorels).

Kors
Meng Beskuitjiekrummels En Botter. Druk Dit In In ‘N Tertbak Met Deursnee Van 24cm.

Vulsel
Klits Eiers En Strooisuiker Tot Lig En Romerig. Voeg Suurlemoensap By. Vou Die Room Kaas En Suurroom By. Gooi Dit In Die Beskuitjiekors En Bak Vir 40 Min. By 160 C Totdat Dit Gestol En Goudkleurig Is. Verkoel En Versier Met Room En Vrugte.

 

Sjokolade Kaaskoek

Met vergunning www.eposvriende.co.za

Kors:
350 G Choc Vitola-Koekies
200 G Gesmelte Botter

Vulsel:
4 Eiers
450 G Roomkaas
50 G Strooisuiker
225 G Donker Sjokolade
4 Eetlepels Van Der Hum-Likeur
30 Ml Room, Effens Geklop

Metode
Maak Die Kors Deur Die Beskuitjies Fyn Te Maak En Die Gesmelte Botter By Te Meng. Voer Die Bodem Van ‘N 25-Cm-Losboom-Koekpan Daarmee Uit. Klop Die Eiers, Roomkaas (Wat Sowat 20 Minute VroeÎr Uit Die Yskas Gehaal Is) En Suiker In Mengbak. Smelt Die Sjokolade In ‘N Dubbelkoker, Maar Moenie Dit Te Warm Laat Word Nie. Klop Die Sjokolade By Die Kaasmengsel, Voeg Die Likeur By En Vou Die Room In. Gooi Die Mengsel In ‘N Koekpan. Bak 1½- 2 Uur In ‘N Voorverhitte Oond By 150c. Laat Dit In Die Oond Afkoel.