Tag Archive | cheesecake

Kaaskoek


NEW YORK BAKED CHEESECAKE

NEW YORK BAKED CHEESECAKE

New York Baked Cheesecake
Written by Preshen on 25 June 2012.
Base:
210 g Marie biscuits, crushed (430 ml)
100 g granulated sugar (80 ml)
30 ml cream
60 g butter, melted
Filling:
Juice and rind from l lemon
300 ml cream
600 g cream cheese (3 x packets) – straight out of the fridge
150 ml granulated sugar
5 ml vanilla
3 extra large eggs
Topping:
150 ml cream
Juice of l lemon
5 ml vanilla essence
45 ml castor sugar
Decoration: lemon slices, cut in half and lemon twist for the centre.
Instructions
1. Place juice of half a lemon in a measuring cup with 300 ml cream, stir and set aside together with lemon rind.
2. Grease a 26 cm spring form pan with melted butter or margarine, place a 26cm baking paper circle over base and grease surface of paper.
3. Pre-heat oven to 190ºC/170ºC fan/Gas mark 5. 4. Mix crushed biscuits, sugar and cream together using a Kenwood mixer or food processor, then add in melted butter and mix well together.
5. Press into the pan only on the bottom, not on the sides of the tin. Set aside.
6. Mix cream cheese lightly with balloon whisk in Kenwood food mixer; add in sugar, lemon zest and vanilla.
7. Add eggs one by one, be careful not to over beat.
8. Add in 300 ml soured cream. Pour over biscuit base.
9. Bake for 50 minutes, when there is a skin over and mixture has set.
10. Mix together topping ingredients and carefully spread over top of cheesecake.
11. Bake a further 10 minutes then remove from oven.
12. Allow to cool, do not refrigerate at this point.
13. When totally cold, remove from baking tin, use a large knife to separate the base from the paper, and slide off onto a serving plate.
14. Decorate with lemon slices around the edge and a lemon twist in the centre of the dessert.
Serves: 14 – 16 slices

Oppenheimer Tert (Onbekend)

Bestanddele
1 Blik Kondensmelk
250 ml Room
18 Marshmallows
1/2 Koppie Suurlemoensap
1 Blikkie fyn pynappels (Stroop afgegooi)
1 Pakkie Tennisbeskuitjies

Metode
Sny Marshmallows fyn. Meng Kondensmelk, marshmallows en Pynappels saam.
Klop room styf en meng saam met ander bestanddele. Gooi in bak wat uitgevoer is met Tennisbeskuitjies.

Maaskaas Tert

(Joey Notnagel)
Bestanddele
2 x 250 g Geroomde Maaskaas
1 Blik Kondensmelk
1 Blik vrugte (youngberry of aarbeie)
1 e Suurlemoensap
1 Rolkoek
Vlapoeier of Mezinna

Metode
Klits Kondensmelk, Maaskaas, Suurlemoensap saam tot dik. Pak ‘n laag rolkoek in bak. Gooi mengsel oor en maak gelyk. Smeer vrugte daaroor. Gooi vrugtesap in kastrol en kook. Verdik met vlapoeier of mezinna. Gooi oor tert en verkoel in yskas

Wenk
Maak maar altyd twee van die terte aan want een is nooit genoeg nie.

Black Forrest Kaastert

(Zelda-Ann)
Bestanddele
Klaar voorbereide Sjokolade koek, of Swiss Roll opgesny
2 Blikkies kondensmelk
2 Bakkies volroom kaas
1/2 k Suurlemoensap
2 blikkies ingemaakte cherries gedreineer
1/2 koppie Sherry (soos verkies)
2 e Vlapoeier
Gerasperde sjokolade vir versiering

Metode
Sny koek in skywe plaas in tertbak. Sprinkel koek met sherry. Versprei 1 blikkie cherries eweredig oor koek laag. Klits saam kondensmelk, suurlemoen sap, en volroom kaas. Versprei vulsel oor die tert, plaas in yskas vir 5 ure. Kook blikkie cherries met sous oor lae hitte en verdik met aangemaakte vla poeier. Sprei oor tert wanneer dit uit die yskas kom. Versier met gerasperde sjokolade.

Maaskaas Yskastert

Kors: 1 pakkie tennisbeskuitjies – fyngerol – 125gr botter (gesmelt) – Meng en druk in tertbak
Vulsel:
2 pakkies jellie – enige geur
320ml kookwater – los jellie op en laat afkoel, maar nie stol nie
Meng die volgende en voeg by jellie mengsel:
1 blik kondensmelk
500ml room maaskaas
500ml jogurt (verkieslik die geur van jou jellie)
Klop nou 250ml room tot styf – en vou in die mengsel in.
Gooi in tertbak met kors en laat staan verkieslik oornag in die yskas voor opdiening.

Maklike Kaaskoek
Maak kors met tennis beskuitjies&gesmelte botter.druk in tertbord uit.meng saam blik kondensmelk,250ml geklitste room,250ml maaskaas,80ml suurlemoensap.skep uit in kors,bak in voorverhitte oond van 180 grade celcius vir 10min.laat afkoel&sprinkel flake oor.

Advertisements

Joghurt tert


berrie kaaskoek
Ancoise Strydom

Jogurt en kondensmelktert

Iemand het die lekker tert geplaas dink Tert met n Twist, maar nie seker by wie ek die resep gesien het nie.

1 liter  aarbei joghurt
I blikkie blou bessies gedreineer
2 flakes ingekrummel
1 blikkie kondensmelk

Als gemeng en in my bespuite silikon ring koekpan gesit.
Toe maak ek n pakkie marie beskuitjues fyn en meng 80 ml gesmelte botter daarby en druk dit liggies op die mengsel vas . Bak 4 minute in mikrogolf oond.
Plaas in yskas en laat stol minstens 5 ure .
Versier met nog n flake en bietjie bloubessies

Baie dankie: Lizette van Sittert-Senekal vir jou lekker resep

Het so pas die gouste en maklikste  resep gekry en gemaak!

JOGHURT TERT

Net 3 bestanddele:
1blikkie kondensmelk
1 liter yoghurt van jou keuse
1pakkie Tennis beskuitjies
Maak beskuitjies fyn en voeg net genoeg botter by om kors te maak. (ongeveer 100gr gesmelte botter) Druk vas teen jou tertbak se kante
Meng kondensmelk en yoghurt. Plaas in mikrogolf vir 4 min. Verkoel in yskas en versier soos verkies.

Joghurt tert

Joghurt tert

 

Ria M Van ZylWelken
Kaaskoek van jogurt:
1 houer vars room

1 houer aarbei joghurt 500gr

1 pakkie aarby jellie

1 blik kondenseerde melk

pakkie tennisbeskuit.

Klop room styf gooi aarbei joghurt by. Maak jellie aan met 1 kop kookwater en laat afkoel. Gooi kondenseerde melk by meng goed en gooi in bak waar tennisbeskuitjies gepak is. Laat goed koud word in yskas.

”n Paar lede se insette:

Ancelin Mouton de Boer

Ek sit altyd n pakkie jellie in gemeng met die helfte water dan is dit nie nodig om te mikrogolf. dit set baie gou.

Gerrie Smith Knipe Ek gebruik griekse jogurt en bak 20 minute by 180. Proe soos kaastert.

Ina Heyns Wat ook lekker is, is om dieselfde kleur jellie aan te maak en net voor dit stol oor die vrugte te gooi. Laat jellie dan heeltemal stol en sny dan tert.

Charmaine Knipe Wessels

Dir is baie lekker – ek maak myne met ideal melk wat oornag in die yskas was. Dit is nie so soet soos kondensmelk nie

Estelle Strydom As jy ‘n pakkie jellie (dieselfde geur as jou jogurt) aangemaak met een koppie kookwater by sit en die jogurt verminder na 750 ml dan hoef jy dit nie in die mikrogolf te plaas nie

Thea Van Rensburg Moet ten minste 5 uur in yskas kom voor dit geeet word. Laat myne sommer oornag in yskas.

Martie Ellis Ek sit nie margarien  by my krummels nie en gebruik n plein yogurt met bietjie suurlemoensap in en hou n lepel onderste bo as jy dit op koekies gooi stadig dan bly koekies onder en het al n groot een gemaak en sommer in baie warm oond gedruk vir 4 min en dan laat afkoel en in yskas vir +-4ure

 “Strawberry Melktert”

2Koppies jogurt – geur van jou keuse
1Pakkie jellie – dieselfde geur as die jogurt
1Blikkie Kondensmelk
125 ml kookwater.
Tennisbeskuitjies (ek het sommer mariebeskuitjies gebruik wat ek fyn gemaak het en met bietjie gesmelte botter mee gemeng het en die bak met dit uitgedruk en in die yskas geplaas en gelos tot ek die ander bestandelle klaar gemeng het)

Maak die jellie aan met die water, meng dan kondensmelk en jogurt saam met die jellie. Pak dan lagie tennisbeskuitjies in bak en gooi mengsel bo-oor die tennisbeskuitjies.

Sit dan net in yskas en hy is gestol dieselfde dag. Gereed om te eet.

(Note: My ma het vir my gesê ek kan probeer ook van lagie beskuitjies, dan lagie vulsel, lagie beskuitjies, lagie vulsel, ens. tot vulsel op is.)

Ria van Niekerk

JOGURT TERT
2 pakke tennis beskuitjies
500ml vars room
1 blik kondensmelk
500ml yogurt
1 pakkie jelly selfde geur as yogurt
1/2 kop kookwater
Maak jelly aan met water
Klop room styf
Klop yogurt, jelly en kondensmelk goed
Vou geklopte room in yogurt mengsel
Pak laag beskuitjies
Gooi mengsel oor
Krummel bietjie beskuitjies bo oor
Plaas in yskas tot gestol.

JOGHURT TERT

1 pakkie Tenniskoekies
125ml gesmelte botter
Meng saam en druk vas in tertbord.
Plaas vir 10 minute in yskas.
Vulsel:
Half koppie kondensmelk
500ml natuurlike joghurt
38ml vars suurlemoensap
15ml gelatien
Metode:
Meng kondensmelk, joghurt en suurlemoensap saam. Week gelatien in 15ml lou warm water, roer tot goed opgelos. Gooi stadig by joghurtmengsel terwyl heeltyd klits. Gooi mengsel in tertkors en plaas in yskas om te stol. Versier voor opdiening met roomrosies en ingelegde perskeskyfies of enige ander vrugte.

Perske Resepte


Peach-Mimosa-Cheesecake by dessertplanet.com

Peach-Mimosa-Cheesecake by dessertplanet.com

No-Bake Peach Mimosa Cheesecake Bars

Ingredients

Champagne Soaked Peach Sauce

Shortbread Crust

2¼ c. All-Purpose Flour

⅓ c., plus 2 T. Granulated Sugar

½ t. Salt

1½ Sticks Unsalted Butter, cold and cut into small chunks (170gram)

2 t. Pure Vanilla

2 Large Eggs, lightly beaten

½ c. Chopped, Toasted Pecans

Cheesecake Filling

1, 8 oz. Pkg. Cream Cheese, softened (51gram))

7 oz. Sweetened Condensed Milk (199 gram)

1 T. Pure Vanilla Extract

4 oz. Whipped Topping (i.e. Cool Whip)(113.4)

Instructions

For the Peach Sauce

  1. Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.

For the Shortbread Crust

  1. Preheat oven to 350 degrees. (180 °C)  Line a 9×13 pan with foil, letting the foil hang over the edges to use as “handles”. Grease the foil.
  2. Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
  3. Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.

For the Cheesecake Filling

  1. In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.

To Assemble

  1. Using the foil “handles”, left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
  2. Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.

Notes

Makes 12-15 squares.

Peach-Cheesecake by tiny green mom

Peach-Cheesecake by tiny green mom

Peach Cheescake

Ingredients

Crust:

1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted

Filling:

2 eggs
12 ounces cream cheese, softened (340gram)
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup

Preparation

Preheat oven to 350 degrees F. (180 °C)

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

*Recipe and image courtesy of Pearson Farm, a fifth-generation family-owned business dedicated to growing Georgia Peaches and Georgia Pecans.*

Peach cheesecak by easy cheesecake recipes

Peach cheesecake by easy cheesecake recipes

Best Peach Cheesecake Ever

Ingredients:

1½ sticks of unsalted butter (170gram)

3/4 Cup sugar

4 large eggs, beaten

1 Can of peaches in heavy syrup

1 tablespoon of vanilla extract

3 packages cream cheese, 8 oz per pack at room temperature (226 gram)

1/4 Heavy Cream

Filling: Mix cream cheese, sugar, vanilla, butter and puree preaches (get as much water out of the puree mix as you can) together make sure it is smooth add heavy cream slowly. Add eggs slowly blend before adding more. Don’t over mix. Pour into spring pan over curst. Bake at 350 degrees (180 °C) for 1 hour let cool in oven with door open for about 30 minutes. Let cool and refrigerate for about 4-8 hour.

Crust

8 oz graham cracker (226gr)

1 stick unsalted butter (113gr)

¼ cup of sugar

Blend cookies until crumbs it does not have to be smooth, but make sure there are no big pieces. melt the butter and sugar do not burn stir into crumbed cookies form around pan..Make sure you flour pan just a little chill.

Topping

1 Can of peaches in heavy syrup

½ cup of sugar

½ stick of butter unsalted (57gram)

Drain peaches, puree peaches to get small chucks, Pour sugar and peaches into sauce pan, cook until sugar is fully dissolved on low heat. Let chill and wait until cheesecake is chilled.

 

Gevulde Perskes

As die weer so lekker is, kan ek nie aan iets warm dink wat nog gebak ook moet word nie – so hierdie is so ´n vinnige slaai (as jy dit so wil noem), wat lekker is saam met braaivleis of sommer net koue vleis!

1 blik halwe perskes

halwe koppie mayonnaise

halwe koppie fyn gerasperde kaas Meng kaas en mayonnaise en skep in perske halwes in. Jy kan bietjie paprika bo-op strooi vir versiering. Sit so paar skywe avo tussen in – dan lyk dit omtrent aantreklik.

*

Hantie van der Merwe

Gestoofde Perskes met ‘n deegjassie

My ouma het altyd die een gemaak en ek maak dit nog gereeld. Stoof die perskes met lekker suiker en as jy het naartjieskil. Dan maak jy die degie en giet dit by in die pot, sit deksel op en kook verder of ek skep dit soms in n oondbak met deksel en bak dan.

Deeg: 1 kop meel, kwart teel sout, 2 teelp bakpoeier, 2 eiers, kwart kop olie 3 kwart kop melk 2 eetlp suiker k meng alles saam

*

Gestoofde Perskes

Rencia Odendaal Pretorius

Die is my ouma se resep

Kook jou perskes sag in water. Voeg dan suiker by na smaak, en kook verder – proe nou en dan of peskes soet genoeg is na jou sin, anders voeg nog suiker by. Maak dan in bietjie water, so eetlepel maizina aan, en gooi in by die perskes. Kook tot dik en bedien. Voeg nog maizina by as jy sien dit is te dun, dit hang af hoeveel perskes en water jy gaarmaak.

*

Inlê van Perskes

 Bestandele:

Groot perskes halveer en ontpit

Klein perskes kan heel gehou word

Skil dun af

Matige Stroop

200g suiker

500ml water

Kook dit tot n matige stroop

Metode:

Kook perskes in water tot sag

Dreineer goed en kook verder in stroop vir so 5-10 min

Pak vlesse lekker vol en gooi stroop oor tot oorlopens

Verwyder al die lugblasies en Verseel dadelik

N.S..2-3 pitte in stroop gekook smaak lekker haal net uit voor bottel

*

Helena Kruger

Perske Blatjang

Bestandele:

12 Koppies gesnyde Perskes

1 Bottel Asyn

1 Eetlepel Kerrie

1 Teelepel Naeltjies

1 Desertlepel All-Spice

4 Groot Uie fyn gesny

1 Koppie Bruin Suiker

1 Desert Lepel Sout

1 Eetlepel Borrie

Opsioneel: Rooi Rissies, Handvol Rosyne of Sultannas

Metode:

Kook alles vir ongeveer een en ‘n halwe uur en bottle warm.

*

Carin Ras Wilson

Perske Piekels

Bestandele:

3 kg perskesnippers

1 kg uie, gesnipper

1 kg geelsuiker

750 ml wit asyn

1 t mosterd

1 e maizena

1 e sout

1 e kerrie

1 e borrie

1 t fyn gemmer

Korrels piment

Metode:

Kook uie sag in eie stoom.

Voeg speserye, suiker en asyn by.

Kook goed, voeg perskes by en kook tot sag. Moenie laat pap kook.

Bottel warm

M Colyn – Uit die McGregorkombuis

*

Amelia Röder

Kerrie Perskeslaai

Wenresepte 3

1 groot ui, gekap/20g (25 ml) botter of margarieh/125 ml wit asyn/25 ml witsuiker/25 ml mielieblom/5 ml kerriepoeier/5 ml borrie/1 blik (825 g) perskeskywe: metode Soteer die ui in die smeer. Meng die asyn,suiker,mielieblom, kerrie en borrie deeglik. Dreineer die perskeskywe. Meng die kerriemengsel met die stroop,giet dit oor die ui en kook tot dik. Proe aan sous en voeg nog smaakmiddels by, indien nodig. Laat afkoel. Snipper die perskeskywe in n slaaibak. Giet die kerrie sous oor en meng liggies. Lewer 6 tot 8 porsies.

*

Perske Slaai

Magda Hietbrink Bezuidenhout

1 bottel uie,

2 blikkies perskes,

2 blikkies pynappels,

2 blikkies baked beans,

37 ml kerrie poeier,

37 ml suiker,

25 ml maizena,

100 ml appelkooskonfyt,

1 t sout,

5 druppels tabasco sous.

Hou alle souse eenkant in kastrol meng die kerrie suiker, mazena, konfyt, sout en tabasco saam en gooi dit by die souse en kook vir 10 min. Gooi oor die perskes, pynappels, uie en baked beans. Gooi in ‘n lugdigte houer dit kan tot 6 weke hou in die yskas.

*

PERSKE BLATJANG

500g geelperskes                                                           2 uie, gekap

10ml sout                                                                         3ml koljanderkorrels

2ml piment-of –wonderpeperkorrels                                   2ml peperkorrels

5ml matige kerriepoeier                                                   1ml sout

250ml wit asyn                                                                 12.5ml mielieblom

25ml koue water                                                            100ml kookwater

100ml suiker

Spoel perskes af om hare te verwyder. Halveer en snipper in dun skyfies. Bedek perskesnippers en gekapte uie met water waarby 10 ml sout gevoeg is. Laat staan vir  ‘n uur. Kook vir 20 – 30 minute in ‘n kastrol, nadat 100ml kookwater bygevoeg is. Kook intussen speserye, sout en asyn vir 3 minute in ‘n ander kleiner kastrol. Voeg asynmengsel by gaar perskemengsel. Meng mielieblom en koue water tot glad.  Roer kookwater en suiker by mielieblommengsel. Kook vir ongeveer 5 minute of totdat sous verdik. Skep blatjang in warm, skoon, glasbottels en verseël.  Bêre op ‘n koel donker plek.

*

Mikrogolf-Perskeblatjang

5 groot geel taaipitperskes

1 middelslag ui

3 selderystingels

1 knoets vars gemmerwortel

1 knoffelhuisie

220g wit suiker

180ml siderasyn

150g pitlose rosyne

2ml kerriepoeier

1ml kaneel

1ml gemaalde naeltjies

30g amandelsplinters

Halveer en ontpit die perskes. Skil die ui, sny dit in kwarte op. Sny die seldery in stukke op en skil die gemmerwortel en knoffel. Maal dit alles grof en vermeng dit in ‘n groot mikrogolfvaste bak met die res van die bestandele buiten die amandels. Bedek die bak en mikrogolf die mengsel teen 100% krag totdat die meeste van die vloeistof afgedamp is, roer dit gereeld tydens die kookproses wat 45-60min kan duur. Roer die amandels by wanneer die blatjang dik genoeg is. Bottel dit warm en verseël dadelik.

*

How to make moonshine with instructions

http://www.countryfarm-lifestyles.com/how-to-make-moonshine.html .

1) Peaches

2) Sugar

3) Water

4) Yeast

5) Malt extract

Now you also need the following Moonshine Equipment:

1) A Mash Tub, or Fermenter

2) A Still

3) A Condenser

Now, not everyone has copper moonshine stills lying around in their own backyards. However, most kitchens have a pressure cooker, a kitchen sink and a stove. And of course you will need a 20 gallon drum. However, a new, metal garbage bin will do the trick, if you can’t find anything else. Note I said new!!! With a few other minor adaptions, you have yourself a homemade moonshine still and…

Moonshine Ingredients:

1 x 5lb peaches

1 x 5lb back of white, granulated sugar

10 gallons of hot water – at 120 degrees F.

1 cake of yeast

1 pint of malt extract.

http://www.countryfarm-lifestyles.com/how-to-make-moonshine.html .

Rooi Fluweelkoek/Red Velvet Cake


Rooi Fluweelkoek

Rooi Fluweelkoek

Rencia Odendaal Pretorius

ROOI FLUWEELKOEK:
KOEK:
100g botter 350g suiker
2 eiers 75ml kakao
30ml kookwater 2 bottels (30ml elk) voedselkleursel
520ml koekmeelblom 5ml sout
250ml karringmelk 5ml vanieljegeursel
5ml koeksoda 5ml witasyn
VERSIERSEL:
250ml melk 90ml koekmeelblom
275ml suiker 250ml botter
5ml vanieljegeursel sjokolade-vermicelli om bo-oor te strooi

Voorverhit die oond tot 180C. Smeer twee 20cm losboomkoekpanne met margarien.

Verroom die botter en suiker saam tot lig en romerig. Voeg die eiers een vir een by en klits na

elke byvoeging.  Meng die kakao, kookwater en voedselkleursel saam om ‘n stywe pasta te

vorm. Voeg by die botter mengsel en meng. Sif die koekmeelblim en sout saam. Meng ook

die karringmelk en vanieljegeursel saam. Voeg om die beurt met die droë bestanddele by die

bottermengsel. Meng laastens die koeksoda en asyn saam en voeg by die mengsel. Meng

goed. Verdeel die mengsel in twee gelyke dele en skep in die voorbereide koekpanne. Bak

sowat 30 minute lank of totdat pen skoon uit die middel van die koek kom.

 

VERSIERSEL:

Voeg ‘n bietjie van die melk by die koekmeelblom en meng tot ‘n gladde pasta. Bring die res

van die melk saam met die suiker tot kookpunt. Roer gedurig. Voeg ‘n bietjie van die warm

melk by die meelpasta en meng goed. Voeg by die warm melk en kook oor lae hitte  tot gaar

en dik. Roer gedurig.  Verroom die botter tot sag. Voeg die vanieljegeursel by. Giet die

melkmengsel by en klits totdat dit lyk soos styfgeklopte room. Koel af. Smeer ‘n bietjie van

die versiersel op 1 koeklaag en plaas die ander koeklaag bo-op. Versier die koek met die res

van die versiersel.  Strooi ‘n bietjie sjokolade-vermicelli bo-oor.

Red-velvet-cupcakes

Red-velvet-cupcakes

MODERN RED VELVET CUPCAKES

Written by Preshen on 29 June 2012.

Trendy and different these cupcakes are quite a talking point!

Ingredients

-250 g unsalted butter, softened

-400 g light brown sugar, packed (500 ml)

-15 ml vanilla extract

-15 ml red food coloring

-5 ml white vinegar (or other mild vinegar, such as white balsamic)

-280 g cake flour (500 ml)

-20 g unsweetened cocoa powder, sifted (60 ml)

-10 ml bicarbonate of soda

-3 ml salt

-250 ml buttermilk or natural yoghurt

-6 large eggs

For Icing

-1 x batch Cream Cheese Icing (see recipe below)

 

Instructions

Preheat oven to 180ºC/160ºC fan/Gas Mark 4. Line two 12-cup muffin tins with paper or foil liners.

In large mixing bowl of an electric mixer, beat the butter and sugar until fluffy.

Mix in vanilla, food coloring, and

In a large bowl, sift the flour, cocoa powder, bicarbonate of soda, and salt. Use a fine mesh sieve to ensure no little spots of cocoa powder in the finished product.

Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between.

Beat in eggs.

Fill lined muffin cups about 3/4 full. Getting the cupcake batter into the muffin cups is always a challenge. Use a measuring cup to pour the batter into the cups, or use a metal ice-cream

Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool

Ice each cupcake with a generous amount of Cream Cheese Icing and dust with your favourite sprinkles.

Makes 2 ½ dozen

Tips:

Bake mixture in 1 x Bundt pan which has been well greased and lined with baking paper on the base, grease the paper again. Bake at the same temperature for 60 – 65 minutes. Allow to cool in the pan slightly, turn out and allow to cool before icing.

Serves 12 – 14

 

CREAM CHEESE ICING

The best cream cheese icing ever, the secret is in using less cream cheese than a whole carton, this icing does not go runny after you start adding the icing sugar.

Ingredients

-50 g cream cheese, softened

-25 g butter, softened

-200 g icing sugar (400 ml)

-A little milk to combine (about 50 ml)

Instructions

Place cream cheese, butter and icing sugar into a food mixer with the balloon whisk.

Add a little milk, and beat well until it all comes together and is quite stiff, then add a little more milk until it reaches a consistency that it will not run down the cake, but will be able to set on the top ridge of the cake.

Red_Velvet_Cheesecake

Red_Velvet_Cheesecake

Red Velvet Cheesecake

Southern Living DECEMBER 2004

 

If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination.

 

Ingredients

1 1/2 cups chocolate graham cracker crumbs

1/4 cup butter, melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup sour cream

1/2 cup whole buttermilk

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Amarula Kaaskoek/Amarula Cheesecake


Amarula kaaskoek

By: http://worldwiderecipescollection.blogspot.com/2012/09/amarula-and-white-chocolate-cheesecake.html

Ingredients:

– 200 g ginger biscuits, crumbed
– 80 g butter, melted
– 690 g cream cheese
– 250 ml castor sugar
– 80 ml Amarula
-160 g white chocolate, grated
– Fresh berries


Method:

Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.