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Say Cheese

Say Cheese    

I am reminded of the time the "flying mothers", improvised aircraft-baked "apple pie" with whatever's there...

- assorted biscuits, mixed nuts, butter, apples, milk, sugar, honey - quite a concoction you might say! It was fun!

 

Upon popular demand, here's the cream cheesecake recipe I owe you.

Sorry we missed Christmas, but it's never too late to experiment any of these variations for Chinese New Year

- save a slice for me :))

 

Biscuits / Cookies & Cream Cheesecake (no baking)

 

                        Base

180 g / 1 cup     biscuits / cookies, crushed

                                (digestive biscuits / chocolate biscuits / sweet biscuits / cream crackers / cornflakes)

80-90 g / ½ cup butter, melted

1.                  1     Mix biscuit/cookie crumbs with butter.

2.                  2     Press onto the base of spring-form pan / cake tin lined with cling wrap / dish

3.                  3     Chill for ½ - 1 hour

                                    Mixture

250-500 g                      cream cheese, cubed & softened at room temperature (use less or low fat if desired)

½ cup (or less)                castor sugar

½ - 1 teaspoon               vanilla essence (optional)

2 – 3 teaspoons              gelatine powder dissolved in

2 tablespoons / ¼ cup     boiling water

1 cup                             yoghurt (optional)

4.                  4     Pour mixture onto crumb base &

            5     Chill till set / 2-6 hours / overnight

5.                  6     Garnish with whipped cream & fresh fruits / roasted almond flakes / other nuts

  

Strawberry Cream Cheesecake:

Add to mixture

150 ml                          yoghurt (strawberry)

300 g                            whipping cream (whipped till stiff), fold in

180 g                            frozen strawberries, chopped, fold in

                                  

                                    (replace with other flavor/fruits - mango, apple, pear)

 

Lemon Cream Cheesecake:

Replace sugar with:

(400 g /or less condensed milk, 1/2 cup lemon juice, 2 tablespoons grated lemon rind)

 

 

Toblerone Chocolate Cheesecake:

Add to mixture

100 g Toblerone Swiss milk & dark chocolate, melted, cooled

 

 

Oreo Cookies & Cream Cheesecake:

250 g OREO cookies for crumb base

Add to mixture

200 g Toblerone white chocolate, melted, cooled

100 g OREO cookies chopped, stir through mixture

 

 

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