Dulche-de-leche Gevriesde Kaaskoek

Dulche-de-leche Gevriesde Kaaskoek Dulche-de-leche Gevriesde Kaaskoek 125 ml pynappelsap 10ml gelatin poeier 1 bakkie roomkaas (250g) 1 blik karamel treat 250ml room Geroosterde klapper skaafsels Tropiese vrugte in seisoen Kors 3/4 pakkie tennis koekies.60 ml Geroosterde klapper.80ml gesmelte botter 1. Maak koekies en meng met botter en klapper 2.Gooi helfte pynappelsap in mikrogolfvaste bakkie Voeg gelatien by en laat bietjie week. Verhit dan vinnig in mikrogolf tot gesmelt en voeg daarna die ander pynappelsap by 3.Klits roomkaas en karamel saam tot glad en romerig en roer pynappelsap geleidelik by. 4.Voeg vanilla by room en klits tot styf Vou in by karamel mengsel Skep in kors en bedek met kleefplastiek en vries 5.Sprinkel geroosterde klapperskaafsels bo-oor en gesien met

tropiese vrugte Foto en resep: Marida Olivier KEY LIME PIE Crush one packet of either digestive or ginger nut biscuits. Mix with about 150g of melted butter and 50g-75g of sugar (if required). Spread the mixture across a greased cake tin. Bake for about 10 minutes in an oven at around 180*C until it becomes firm and golden brown. Next, whisk together 4 egg yolks. When they re frothy, mix in one can of condensed milk with some vanilla essence, if desired. Stir in the juice of 4-6 limes (depends how sour you like it). Pour the mixture over the base and pop it back in the oven for another 20 minutes. Cool in the fridge overnight. Posted: Amanda Conradie JOHAN SE KAASKOEKTERT

250ml mascarpone (triple cream cheese) 250ml room 300ml gewone ongegeurde joghurt 1 blik kondensmelk 100g Milky Bar wit sjokolade 1 pakkie suurlemoen jellie 125ml grenadilla moes 60ml suurlemoensap 125ml kookwater Metode: Los die jellie poeier op in die kookwater en laat afkoel tot net voordat dit stol. Meng die suurlemoensap met die kondensmelk. Klits die mascarpone, joghurt en room saam. Smelt die Milky Bar en meng alles goed saam en gooi in bak met kors van jou keuse. Sit in die yskas tot benodig. Resep en foto: Johan Coetzee Posted: Amanda Conradie Betsie Ferreira ek het eintlik vergeet om die milkybar te koop maar hy is heerlik daarsonder dalk minder soet rerig lekker Ek het houer grinadella gevat bietjie water en maizena gemeng en in mikro gekook tot dik, mens kan seker enige iets soos bessies of koejawels bo-op sit selfs lietjies, die moes dink ek moes in die tert kom ek het dit dink ek mis gelees of mis afgeskryf..het nie moes in tert gesit nie

TIPS FOR PURRRRRRFECT CHEESCAKE!!! TIPS FOR PURRRRRRFECT CHEESCAKE!!! 1. Pay attention to temperature: First, you must follow instructions and allow your cheesecake to chill. Many recipes call for a 6-hour overnight chill time and I know this seems excessive to many home bakers, but it really is necessary if you want a completely set cheesecake that will come out of the pan with ease. Second, cheesecakes absolutely taste best at room temperature, so after chilling let it stand at room temperature for 20 to 30 minutes before serving. 2. Soften the cream cheese: Word to the wise: bring your cream cheese to room temperature before making a cheesecake. Much like using a springform pan, this is one of the nonnegotiables if you want a smooth, lump-free cheesecake.

3. Don t stress over cracks: Many cheesecakes crack on the top. In fact, I m not sure I ve ever made one that didn t crack just a little. This has a lot to do with temperature and the rate at which your cheesecake heats up, but the good news is that it can be fixed. My instant (and tasty) trick is to spread a layer of sour cream over the cooled cheesecake. It will give it a clean finish and add a little extra creaminess to each bite. 4. Prebake your crust: Many recipes don t require you do this, but I guarantee you re going to have a crisper, lovelier crust if you do. With any kind of crumb crust (like graham cracker, for instance) you ll just want to give it a quick 10 minute bake in the oven before filling it with your cream cheese filling. No pie weights or fuss required. 5. Whip, whip whip: If you think about your idea of a great cheesecake, it s probably super, super creamy. To get that at home, your batter must be completely smooth, so be sure to beat your batter more than you think you need to. Sure, it may be lump free but you don t want to stop until you have what Dorie Greenspan calls a satiny batter. I find I often have to beat my batter for an extra 1 to 2 minutes after the point at which the recipe says to stop to achieve this satiny texture. 6. If using eggwhites in your recipe, DO MAKE SURE TO FOLD IN WITH FIGURE 8 MOVEMENT. -DO NOT, DO NOT overmix POSTED BY Amanda Conradie Photo: Floraine Wasseman

Rosemarie se Yskas-kaaskoek My yskas kaaskoek maak ek met 1 pakkie suurlemoen jelly wat ek aanmaak met 3/4 koppie suurlemoensap. Meng die jellie effens afgekoel met n blik kondensmelk en roer dan 2 x 250ml gladde maas of roomkaas by. Klits 2 x 250ml room styf en roer alles lekker bymekaar. Gooi uit oor fyn Marie beskuitjie en botter kors en verkoel in yskas. Ek hou van n grenadella topping Ek verhit een bakkie/blikkie genadella moes met een een bakkie/blikkie water en 2 teelepels suiker en maak dit dik met bietjie vlapoeier. Smeer warm oor die verkoelde tert. Resep ingestuur deur: Rosemarie Maytham AARBEI-MAASKAASTERT

AARBEI-MAASKAASTERT 1 pakkie tennisbeskuitjies; l blik aarbeie; 250g maaskaas; 1 blik kondensmelk; 100ml suurlemoensap; 1t vanilla; 2 t gelatine opgelos in 62ml water en 250ml room. Dreineer aarbeie en maak sous deur sap te verhit. Meng 25ml suiker en 10ml maizena met n bietjie van die sap.voeg by die sap en kook vir 2 min. Laat afkoel. Meng maaskaas kondensmelk suurlemoensap en vanilla. Smelt gelatine oor kookwater en voeg by. Voeg geklitste room by. Versier met aarbeie en gooi die afgekoelde stroopmengsel oor. Bron: Annelise Engelbrecht LESLEY SE ONGEBAKTE KAASKOEK

LESLEY SE ONGEBAKTE KAASKOEK KORS 2 pakke crushed ginger biscuits of tennis biscuits, 180ml gesmelte botter om base te maak en sit in yskas. Meng Saam 2 low fat cream cheese tubs, 1 & 1/4 blik kondensmelk, 75 mill vars gedrukte suurlemoensap en 1/4 teelepel vanielje poeier of 1 teelepel vanilla extract. Gooi mengsel in base en stol vir 3 ure FOTO Lesley-Ann Fortuin AVOKADO KAASKOEK

AVOKADO KAASKOEK 250g. Tennis koekies 100g botter 1 pakkies lime jelly of enige groen jellie 100ml kookwater 750g roomkaas cream cheese 2 groot ryp avo s 15 ml suurlemoensap * Lees nota asb? berries, avo s en kiwi s. of enige vrugte van jou keuse. Meng koekies en botter. Druk in pan en bak 5-8min @ 180 C. Los jellie op in kookwater. Meng puree avo,cream cheese en suurlemoensap by jellie. Gooi bo-oor koekies en los oornag om te set. Maak koek los uit pan en versier met vars vrugte BRON Dini Redgard Foto: Rina Kleinhans Nota: Ek het altyd verby die een geblaai tot vandag wat ek besluit het om dit te probeer en mense dit is regtig heerlik, ek beveel hom regtig aan. Ek het die kaaskoek bedien met vars vrugte wat ek baie klein gesny het en net bo-op geskep het. Ek het wit en swart druiwe, spanspek en pynappel gesny, n paar rooi kersies vir kleur en bietjie vars vrugte sap oor die vrugte gegooi. Die kaaskoek het pragtig gestol ek het 2 teel gelatine ekstra bygesit want ek het bietjie meer avo en roomkaas gebruik. Probeer hom gerus.. julle gaan aangenaam verras wees. Foto 2 Adam Cloete Ek het hierdie Avo Kaaskoek resep probeer, maar het die kors weggelaat en van dit n Avo Kaastert gemaak. Ek het vrugte onder in die bak gesit, n lagie jellie daaroor gesit en eers laat stol voor ek die res van die mengsel ingesit het. Na dit alles gestol het, het ek dit omgedop om die ondeste kant bo te hê. Dit is regtig buitengewoon lekker. Ek het cream soda jellie gebruik

TRIPLE CHOC CHEESECAKE WITH SALTED PEANUT CARAMEL TRIPLE CHOC CHEESECAKE WITH SALTED PEANUT CARAMEL Ingredients butter, to grease 400g plain chocolate biscuits 150g butter, melted 5g butter, extra 260g Dark Cooking Chocolate, finely chopped 150g White Cooking Chocolate, finely chopped 375g cream cheese, at room temperature 100g (1/2 cup) caster sugar

310ml (11/4 cups) thickened cream 1 1/2 tablespoons hot water 3 teaspoons gelatine powder Salted peanut caramel 315g (11/2 cups) caster sugar 185ml (3/4 cup) water ⅔ cups brown sugar 250ml (1 cup) double cream 120g (3/4 cup) salted roasted peanuts, coarsely chopped Italian meringue 315g (1 1/2 cups) caster sugar 60ml (1/4 cup) water 4 egg whites, at room temperature Pinch of cream of tartar Select all ingredients Directions Step 1 Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan. Step 2 Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill. Step 3 To make the caramel sauce. Combine the caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves.about 5 minutes. Remove from the heat and use a wooden spoon to stir in the brown sugar.stir in the cream (it may splutter a little) until well combined. Cook, stirring constantly, for 2 minutes. Set

aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm. Step 4 Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set. Step 5 Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn t touch the water) until smooth. Set aside for 5 minutes to cool slightly. Step 6 Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined. Step 7 Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set. Step 8 Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set. Step 9 Meanwhile, to make the Italian meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high.

Cook, without stirring, for 3-5 minutes or until the mixture reaches 115 C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120 C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool. Step 10 Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue. A made this cheesecake for desert and it is to die for! Foto: Hettie Bezuidenhout Nota van Hettie: Ek het hom reggemaak.. Heerlike koek. Wat goed sal werk is om met die karamel laag sommer n bottel gekoopte karamel sous te gebruik maar n teelepel gelatien op te los in n bietjie water en by te voeg.. FRIDGE CHEESECAKE

1 packet tennis biscuits or digestive and enough butter to make a base one crushed 1 tub cream 250 300 ml 1 tub phillie ( philladelpia cream cheese) 1 tin strawberries (juice thrown away) 1 tin condense milk 1 sachet gelatine 1 x 100 to 150 ml lemon juice depending how strong you want it to taste 1 packet strawberry jelly Add gelatine to lemon juice and heat in microwave till dissolved Whip yhe cream till stiff then add phillie condenmilk strawberry and lemon juice with gelatine beat well and place in biscuit base leave in y he fridge to set then make the jelly. Once cool then use a tablespoon and hold just above the cheesecake and pour the jelly on top slowly the spoon prevent the jelly from making g a whole in the cheese cake put the in fridge and wait till set then Don t share cause it s awesome I also just use the lemon base on with out the strawberry as a base and make grandilla or peach or what every fruit you want Recipes placed by Charmaine T Stowe