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Chocolate
Swirl Cheesecake
Can use lite cream
cheese
125g butter ( melted) 1 packet plain
biscuits Combine and press into 20cm spring greased and
lined with paper tin.
Place 480g cream cheese and 3/4 cup castor sugar in mixer bowl and beat
on a gentle speed until well combined. Add 2 eggs, one at a time.
Beat very well between adding. Pour mixture onto biscuit base. Now melt
225g cooking chocolate and combine into 1 pottle sour cream.
Swirl mixture into the cheesecake. Bake at 180 c for 25 mins
turn off oven leave cheesecake in oven overnight to cool.
Refrigerate in the morning and when serving , sprinkle top with a
crumbled Cadburys Flake.
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Fruity Cheesecake
Philadelphia
cream cheese is ideal
Beat until smooth:
3 eggs 500g softened cream cheese 1cup sugar 1/4 tsp
salt, 2 tsp vanilla extract 1/2 tsp almond extract.
Blend in: 750g sour cream
Crust:
1 pack Malt o 'Milk biscuits crumbed 1/4c finely chopped
walnuts 1/2 tsp cinnamon 75g melted butter,
Combine and press on bottom and sides of a 23cm spring form pan. Bake in
preheated 190C oven for 40min or until set.
Pour in the mixture and chill at least 4 hours, better overnight. Can
top with fresh passion fruit, or fruit cooked with sugar and cornflour.
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Lemon
Cheesecake
125g butter ( melted) 1 packet
plain biscuits Combine and press into 20cm spring greased and
lined with paper tin, adding a sprinkle cinnamon.
Place the following ingredients in a blender in
this order:
2 eggs 1/4 cup cottage cheese 1 cup cream cheese
1/2 cup honey 1/4 cup milk powder 2 tsp vanilla 1/2
tsp almond extract
1 small chunk of lemon including its rind.
Pour into crumb crust. Place in a pan of hot water in the oven, bake
160c for 25 mins, or until middle does not shake.
Mix topping:
1 cup yoghurt or sour cream 1/4 cup sugar
dash vanilla 1 tsp cinnamon. Pour over top and bake for 10
more mins.
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No Bake Chocolate
Slice
To 1 packet choc thins crushed and crumbled, add a cup of sultanas .
In a pot, heat 100 gm butter half cup of sugar
2 tbsp milk 1 tbsp of cocoa.
Press into a tray then refrigerate.
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Custard Squares
Pastry: 175g flaky pastry
Custard: 4 tbsp custard powder
50g butter 3 tbsp icing sugar 1 egg, beaten 2
cups milk
Cut pastry in 1/2. giving 2 rectangles. On a lightly floured board, roll
each piece to 3mm thickness and prick well all over
Place on oven trays and bake at 215c for 10 - 12 mins. or until
lightly golden. Cool pastry sheets and sandwich together with cold
custard.
Dust with icing sugar.
Custard:
In a pot, mix custard powder, sugar and 1/4 cup milk to a smooth paste.
Add remaining milk, butter and egg. Cook until mixture is very thick.
Stir all the time. Cover with a damp paper towel or plastic wrap,
pressed onto the custard surface to prevent skin forming. Leave until
cold
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