Blueberry Cheesecake

Blueberry Cheesecake

Cracker Crust
1 cup tennis biscuit crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 180 C oven 10 to 12 minutes. Remove and let cool.

Cream Cheese Filling
1 container cream cheese, softened
1 can sweetened condensed milk (Not evaporated/ideal milk)
1/3 cup lemon juice
1 teaspoon vanilla extract

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

Fresh Blueberry Topping
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 tablespoon cornstarch (maizina)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup water
1 tablespoon lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

 

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No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

No Bake Banana Split Cheesecake

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1 stick (113gram) butter, melted
  • 2 TBS sugar

Cheesecake:

  • 2 (8 oz) (225gram) blocks cream cheese, softened to room temperature
  • 1 (14 oz) (390gram) can sweetened condensed milk
  • 1 tsp vanilla
  • 2 (15.25 oz) (430gram) cans crushed pineapple in juice, drained
  • 3 large bananas, sliced
  • 2 cups heavy (thick) cream
  • 1/4 cup powdered (castor or strooi) sugar
  • Sprinkles, chopped walnuts, and maraschino cherries for topping
  1. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9×13 pan, a deep dish pie pan, or spoon into 12 small jars
  2. In the bowl of a mixer, beat cream cheese with the whisk attachment on medium high speed until smooth. Add sweetened condensed milk and vanilla and beat on medium for another minute or so, until smooth and combined.
  3. Spread cheesecake in pan, or spoon evenly into jars. Top with pineapple and banana slices.
  4. Place a metal mixing bowl and the whisk attachment to your mixer in the freezer for about 5 minutes. Remove bowl from freezer and add 2 cups of cold cream and 1/4 cup powdered sugar. Beat on high until cream is thick and the whisk is leaving lines in the whipped cream — keep an eye on it though or it will turn to butter!!
  5. Spoon whipped cream over sliced bananas, top with cherries, sprinkles and walnuts. Keep uneaten portion refrigerated.

Source: www.confessionsofacookbookqueen.com

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Bar-one Pecun nut tart, Bar-one Panna Cotta & Bar-One Crustless Cheesecake

Bar-One Crustless Cheesecake

Bar-One Crustless Cheesecake

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Bar-One cheesecake

Bar-One cheesecake

Bar-One cheesecake

Makes: 1 x 22cm cake

Preparation time: 40 minutes,
plus setting time

• 1½ packets chocolate digestive biscuits
• 150ml butter, melted

Filling
• 15ml gelatine
• 250ml cream
• 2 x 230g tubs cream cheese
• 115ml (100g) castor sugar
• 2 x 55g Bar-One chocolates, sliced, plus extra for decorating  cocoa powder, for dusting

1 Crush the biscuits until fine. Add the melted butter and mix well. Press onto the bottom and sides of a 22cm loose-bottomed tin. Cover with plastic wrap and refrigerate until ready to fill.

2 Filling Cover the gelatine with 30ml water. Leave to swell, then heat in the microwave for a few minutes until melted. Set aside
to cool.

3 Whip the cream until stiff. Beat the cream cheese and castor sugar together. Fold the cream into the cream cheese mixture. Mix a little of this mixture into the gelatine mixture. Stir well, then add to the remaining cream cheese mixture. Mix well. Stir in two sliced chocolate bars. Pour into the prepared pastry shell. Refrigerate until set.

4 Top with slices of Bar-One chocolate and dust with cocoa powder. Use a warm knife to cut into slices.

Text and image: Ideas magazine

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