Youngberry Cheesecake2/10/2009 3:49:18 AMIngredients
1 can/410g youngberries
30g/60ml custard powder
25ml cold water
1can/397g condensed milk
200ml lemon juice
250g smooth cottage cheese
1 swiss roll,sliced
Instructions
1.Drain youngberries & pour the syryp into a saucepan.Dissolve the custard powder in the water,add to the syryp & stir over moderate heat until thickened.Stir in the youngberries & allow to cool.
2.Beat the condensed milk & lemon juice until mixed & stir in the cottage cheese.
3.Pack the swiss roll slices on the base of a large greased pie dish.
4.Pour over the condensed milk mixture & cover carefully with the youngberry mixture.
5.Chill in the fridge for @ least 30mins before serving.
Recipe Contributed to
Tastebuddelights by : Angelique Frew
Cheddar Chili Cheesecake2/10/2009 3:48:50 AMIngredients
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper, seeded and finely chopped.
2 tb Milk
1 Garlic clove, halved .
Preperation
Preheat oven to 325. Butter 9" spring form pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
Cheese Cake - Hints and Tips2/10/2009 3:47:55 AM* If you want to remove a cheesecake from the base of your springform cake tin once it is baked or chilled, line the base with aluminium foil.
* Don't open the oven door during cooking. If you need to, make sure it's not in the first 30 minutes of cooking.
* Unless otherwise noted, baked cheesecakes should be cooled in the oven. That is, once the cooking time has ended, turn the oven off and leave the joor slightly ajar and let the cheesecake sit until cool.
* Cream cheese must be softened before you use it to make your cheesecake. The best way to do this is to leave it out on the bench for an hour or so before using it. If you don't have time to do that, unwrap the cheesecake from all wrapping. Place it in a microwave safe bowl and microwave it on high for 30 seconds at 10 second intervals, checking it in between. Don't let it melt or get warm.
* Cook cheesecakes on the middle rack of your oven. A shallow pan of water placed on the bottom shelf of the oven can assist in avoiding cracks in the top of the cheesecake.