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Baileys Irish Cream Cheesecake with Chocolate Ganache - PDF Free Download
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Baileys Irish Cream Cheesecake with Chocolate Ganache Ingredients: 2 cups Oreo cookie crumbs 5 tablespoons unsalted butter, melted 3 (240g) packages cream cheese, softened 1 cup granulated sugar 3 eggs 3/4 cup Bailey s Irish Cream 1/2 cup sour cream 1 teaspoon vanilla extract 1 cup heavy cream 300g bittersweet chocolate chips Instructions: 1.Preheat oven to 350F/180C degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process. 2.Combine cookie crumbs and butter together in a bowl. Press into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool.
3.While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer. Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg. Beat in the Bailey s, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour over cooled crust. 4.Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time. 5.Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in. 6.Chill cheesecake in the refrigerator overnight. 7.The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan. 8.Bring the heavy cream to a boil in a small sauce pan. Place the chocolate chips in a bowl. Pour the boiling cream over the top of the chocolate chips. Stir until it starts to come together into a smooth chocolate mixture. Allow to set for 2 minutes. 9.Begin pouring the ganache over the cheesecake. Smoothing as necessary. 10.Chill the cheesecake for another hour. Slice and serve. Please note that you ll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on. Enjoy!
Fleur de Sel Salted Dulce De Leche Caramel Cheesecake Bars Recipe Adapted from Made with Pink Makes about 15 bars For the Crust 2 1/4 cups ground graham crackers (about 1 and a half sleeves of grackers) 2 Tbsp. sugar 1/4 tsp cinnamon 10 Tbsp. melted butter Cheesecake Filling 3 8-ounce packages of cream cheese, room temp 1 cup sugar 3 eggs 1/2 cup dulce de leche 2 tsp vanilla extract Caramel Topping 2/3 cup dulce de leche 2-3 Tbsp. heavy whipping cream
2-3 Tbsp. caramel sauce (the good stuff in a jar, not that runny syrup junk) Fleur de sel* 1. Preheat oven to 350 degrees F. Coat a large rectangular pan with non-stick cooking spray. 2. Combine the crust ingredients in a medium bowl until the crust comes together, kind of like wet sand. Press crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling. 3. Beat cream cheese and sugar together until light and fluffy, about 3 minutes. Add eggs one at time, beating each one until it s incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Pour batter onto crust and spread even. Bake for about 35 minutes, or until center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with caramel. 4. Pour dulce de leche and whipping cream into a glass bowl or measuring cup. Microwave for 10 seconds at a time, stirring between each interval, until the whipping cream is well combined with the dulce de leche. Add caramel sauce and stir until well combined. The topping should be pourable, but not runny. 5. When cheesecake bars are cooled, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and *top with fleur de sel right before serving! Green Fig and Goats-milk
Cheese tart Pieter s Green Fig and Goats-milk Cheese tart I promised to share my recipe with you.this is one of those desserts or tea time treats that doesn t impress with looks. It is an awesome taste sensation though. Using Goats-milk cheese along with Green fig preserve and nuts, just bring an absolute divine taste sensation to the table. If it is a problem to find Green fig preserve in stores, Woolies always have They are not that expensive eather. Ingredients: Pre heat oven to 160*C Crust: Use a 23cm Spring form pan, lined out with cooking spray Crush a 1/2 Cup of Cashews with 200g Bakers short crust biscuits( Eat sum more) in a food processor, add 60g of melted butter to it and mix. Press firmly in pan and set aside Cheesecake Mixture 2x 100g Smooth plain Goats-milk cheese 1 x 500g Jar of Green fig preserve 1/2 cup of juice from the preserve 4 eggs seperated 40g Butter 40g selfrasing flour Lemon juice from 1/2 medium fresh lemon 60g castor sugar 250ml fresh Cream Break up the cheese in pieces and add to your blender, add fig
juice, egg yellow and melted butter. Blend till smooth. Add the selfrasing, blend and lastly blend in the lemon juice. Beat egg whites with 60g of Castor till soft peaks form with hand mixer, use the same mixer and beat the cream till stiff. You cant whisk the cream and then the egg whites with the same mixer without cleaning them. Remember that on. Add the cheese mixture in a large mixing bowl. Slice the whole figs in small pieces, chunky, not fine. Fold into cheese mixture. Fold the cream into the cheese mixture and lastly, lightly fold in the egg whites. Pour mixture in pan and bake for 50 to 60 minutes at 160* C. I always turn the oven off, open the door and let the fan run for another 15 minutes, before taking it out. You don t need to chill this, this cake is stunning slightly cooled. White Velvet Cinnamon kiss White chocolate cheesecake with a kiss of cinnamon! Decadent white chocolate mixed with cinnamon extract and a toasted hazelnut crust. The top is enveloped with a white chocolate ganache, whipped cream, icing sugar and of course, cinnamon hearts. Ingredients
Crust: 3/4 cup hazelnuts 12 whole graham crackers or tennis buiscuits, broken into small pieces 1/4 cup white sugar 1/4 cup melted butter Filling: 3 pkgs. of Philadelphia Cream Cheese, softened 3/4 cup white sugar 1 pkg. Baker s White Chocolate 1 tsp. cinnamon extract 1/4 tsp. white vanilla extract 3 eggs Topping: 3 pkgs Baker s White Chocolate, chopped 250ml whipping cream Icing Sugar Cinnamon Hearts Candy Directions 1.Preheat the oven to 325F/160C. 2.Place hazelnuts in a pie pan and roast until brown, about 15 minutes. 3.Transfer to a kitchen towel and rub to remove the skins. 4.Chop coarsely. 5.In a food processor add the hazelnuts, graham crackers and sugar and pulse until ground fine. 6.Add butter and combine until crust sticks together. 7.Place in bottom of 22cm springform pan and up the sides about 1cm thick. 8.Bake in oven for 10 minutes. 9.Allow to cool on rack. 10.Beat the 3 pkgs of cream cheese with 3/4 cup sugar until smooth. 11.Melt the pkg of white chocolate according to the
instructions on the box and add to the cream cheese mixture. 12.Add the vanilla and cinnamon extracts, mixing well. 13.Add the eggs, one at a time, beating slowly until incorporated. 14.Pour the batter over the crust and bake for 45 50 minutes at 325F/160C just until the middle is set and the sides come away from the pan. 15.Loosen the sides with a knife and then allow to cool completely. 16.Once cool, make the ganache. 17.Place the chopped white chocolate into a heatproof bowl. Set aside. 18.Pour the whipping cream into a small saucepan and heat on the stove till just about to boil. 19.Pour the cream over the white chocolate and let it sit for about 3 minutes. 20.Stir the ganache until smooth. If lumps of chocolate remain, just microwave for 30 secs at a time and stir till smooth. 21.Let the ganache cool a bit to thicken. 22.Once cool, pour over cooled cheesecake and allow to sit in refrigerator until set. 23.Remove from refrigerator, pipe whipped cream on top, add cinnamon hearts to the whipped cream and shake icing sugar all over. 24.Refrigerate until ready to eat Lemon meringue cheesecake
Marisa Olivier Lemon meringue cheesecake Serves 10-12 Recipe by Katelyn Williams 400g biscuits, crushed 100g butter, melted 540g full fat cream cheese, softened 150g Selati Castor Sugar 3 eggs 20ml double cream 1 tsp vanilla extract Juice and finely grated zest of 1 lemon ½ cup store-bought lemon curd (optional) 4 egg whites 120g Selati Castor Sugar Preheat the oven to 160C. Grease and line a 22cm spring form cake tin with baking paper. Combine biscuits and butter and press into the bottom and up the sides of the tin to form a crust. Beat the cream cheese until soft and smooth then add the castor sugar, eggs, double cream, vanilla, juice and lemon zest. Spread a thin layer of lemon curd over the crust then pour in the cheesecake filling. Whip the egg whites until soft peak stage then add the castor
sugar gradually until the meringue is glossy and the sugar is dissolved. Top the cheesecake with the meringue mixture, using a spoon to create soft peaks. Bake for 1 hour then leave the door slightly ajar (or place a wooden spoon in the oven door to keep it open), switch the oven off and allow the cheesecake to cool completely. Refrigerate until set then serve. Wit Yskas Kaaskoek Bestanddele: Kors: 1 pk eat-sum-more koekies (fyn gemaak) 4 eetl gesmelte botter Meng koekies en botter en druk vas in tertbak. Vulsel: 1 blok 200gm wit sjokolade 2 bakkies roomkaas (kamertemperatuur) 1 blik aarbeie (goed gedreineer) Metode: Smelt sjokolade in mikrogolf oond. Meng roomkaas by. Skep helfte bo-op tertkors en pak die aarbeie bo-oor. Skep die ander helfte van die vulsel oor aarbeie. Plaas in yskas tot
gestol. Versier met aarbeie indien verkies. Dankie aan : Radio Namakwaland Kaaskoek binne n wortelkoek Cindy Olivier VIR KAASKOEK= 880ml roomkaas, 2 eiers, 1/2Kop suiker, 1teelpel meel, 1teelpel vanilla, 1\2kop suurroom! WORTELKOEK= 3\4kop olie, 1/4kop bruinsuiker, 3/4kop suiker, 2 groot eiers, 1teelpel vanilla, 1 1/4kop meel, 1teelpel bakpoeier, 3/4teelpel kaneel, 1/4teelpel nutmeg, knippie sout en naeltjies en koppie gerasperde wortels! ROOMKAAS VERSIERSEL= 100ml roomkaas, 2eetlpels sagte botter, 11/2kop versiersuiker, 1 teelpel vanilla en 2eetlpels suurroom! KAASKOEK, Klits roomkaas,suiker,eiers en meel tot glad, voeg vanilla en suurroom by meng en sit eenkant. WORTELKOEK, Klits olie, bruinsuiker,en suiker tot lig. Voeg eiers en vanilla by klits tot lig en romerig, voeg
nou meel,bakpoeier,kaneel, nutmeg, sout,naeltjies en wortels by. Voorverhit oond 180grade celcius! Gooi helfte van wortelkoek mengsel in n gesmeerde ronde koekpan, gooi nou lepelsvol kaaskoekmengsel bo op, MOENI DIT OPSMEER NI, dit sal inmekaar vloei as dit bak, gooi nou res van wortelkoek mengsel oor, moeni meng ni! Smeer nou orige kaaskoekmengsel oor! Bak vir 60-70min as dit te vinnig bruin word kan foeli di laaste 20 min oorgesit word! Ad jy Cindy OlivierAs jy wortelkoek uithaal moet die middel nog so bq (wobble)! Laat afkoel! Meng al di bestandele vir versiersel en smeer oor koek, laat n uur in yskas afkoel voor jy dit sny! Bar-One-kaaskoek Maak: 1 x 22 cm-koek Bereidingstyd: 40 minute, plus stoltyd 11/2 pakkie semelkoekies 150 ml gesmelte botter
Vulsel 15 ml gelatien 250 ml room 2 x 230 g-bakkies roomkaas 115 ml (100 g) strooisuiker 2 x 55 g-bar-one-sjokoladestafies, gekap, plus ekstra vir versiering kakaopoeier om oor te sif 1 Druk die semelkoekies fyn. Gooi die gesmelte botter by en meng dit goed. Druk die mengsel teen die bodem en kante van n 22 cm-losboompan vas. Bedek met kleef-plastiek en sit solank in die yskas. 2 Vulsel Gooi 30 ml water oor die gelatien. Laat dit uitswel en verhit dit dan vir n paar minute in die mikrogolfoond tot gesmelt. Laat eenkant afkoel. 3 Klits die room styf. Klop die roomkaas en strooisuiker saam. Vou die room by die roomkaas-mengsel in. Meng nou n bietjie van die roomkaasmengsel by die gelatienmengsel in. Roer goed en voeg dan by die res van die roomkaasmengsel. Meng goed. Roer die gekapte sjokoladestafies by. Gooi die vulsel in die bereide tertdop. Sit in die yskas om te stol. 4 Pak stukkies Bar-One op die koek en sif kakaopoeier oor. Sny met n warm mes in wiggies. Liezel Van der Merwe Dis daai top deck bubblie wat ek oor gerasper het tannie,,,,,, kaaskoek en klapper??? Ha a 4 min kaaskoek
Lorinda hiers hy BESTANDELE * 1 liter jogurt van jou keuse * 1 blikkie kondensmelk * tenniskoekies en gesmelte botter om to meng Metode : Krummel die koekies onder in n bak. Meng die jogurt en kondensmelk. Gooi die mengsel op die koekies in die bak. Sit in die mikrogolf vir 4 minute in siedaar! Haal die kaaskoek uit die mikrogolf en sit in die yskas totdat dit lekker koud is en geniet. BRON- FINESSE TYDSKRIF NOG N PAAR IDEES Amanda Verster Vd Merwe Hier is die twee 4 minute terte wat ek vir vandag gemaak het:). Links grinadella met gemmerkoekie kors en regs aarbei met n wilde bessie sousie oor. Heerlik! Hettie Coetzee I have made 4 different flavours and have found that double cream greek smooth yoghurt tastes the most like cheese cake the flavoured yoghurt takes like yoghurt, I used a dish as big as my large supper plate(then 1L is good) and 2 pkt of biscuits give a nice thick crust! Also found 4 min not sufficient.. Rather microwave for 6 min. It is so easy That even I can manage
A Warm fudge filled cheesecake slice A warm Fudge-filled Cheesecake slice anyone? What you will need: ½ cup butter, softened 1/3 cup sugar 1 cup flour 1 tablespoon vanilla 240ml cream cheese, softened 1 ½ cup sugar 4 large eggs 350ml chocolate chips Whipped cream How to prepare: The Crust: 1. Beat butter until creamy, add the 1/3 cup of sugar and beat well. Slowly add the flour and beat well. Stir in the vanilla and press into bottom of a springform pan. 2. Bake at 180 C for 12 to 15 minutes or until golden brown and cool.
The filling: 1. Beat the cream cheese until fluffy and gradually add the 1 ½ cups of sugar and beat well. Add the eggs and stir in the remaining vanilla. 2. Pour half of the batter into the crust and sprinkle with chocolate chips. Stir the rest of the batter on the chocolate chips and place the cheese cake on a baking sheet. 3. Bake in an 180 C oven for 1 hour or until set. 4. Cool for 1 hour and serve warm with whipped cream.