MEL'S
CAPPUCCINO CHEESECAKE
Base:
1 ½ cup Marie Biscuit crumbs
1 tsp cinnamon
½ cup melted butter
Filling:
5 eggs
750 g creamed cottage cheese
1 cup castor sugar
1/3 cup very strong black coffee
– cooled
Topping:
(250
ml) 1 cup fresh cream
sifted cocoa and ground cinnamon
To
make the base: Mix
together biscuit crumbs, cinnamon and melted butter and fill 23 cm springform cake pan. Refrigerate.
For
the Filling:
Beat
all ingredients together. Place
prepared springform cake pan on baking sheet. Pour
in the filling and bake at 160ºC for 50 minutes until set. Cool
and refrigerate overnight.
As
near to serving as possible, remove the cheesecake from the pan. Put
onto plate and top with whipped cream. Sprinkle
with cocoa and cinnamon.
MEL'S
VILLAGE KITCHEN
Mel’s
is situated in an historic building with beautiful stonework all around.
Views include that of Table Mountain and we cater for 48 seats inside and 36 outside.
Mel is known for her superb Cappuccino Cheesecake.
Open Mon
8-4 pm Tues
to Sat 8-11 pm Sun 9-3 pm (serving breakfast and Sunday buffet).
Sunday lunch is becoming very popular and is done per plate weight.
Mels@VillageKitchen.co.za
Rondebosch Village, Klipfontein Road, Rondebosch
Tel:
ANDREW'S
BAKED WHITE CHOCOLATE AND RASPBERRY CHEESECAKE WITH A HAZELNUT CRUST
This luxury
cheesecake is the perfect recipe for those special occasions and
gourmet treats. The better the chocolate you use the finer the
cheesecake will taste.
Base:
70
g
digestive biscuits
35 g
toasted hazelnuts
50 g castor sugar
zest
from half a lemon
40 g
of melted butter
Filling:
1
kg cream cheese
4
eggs
2 tbsps of Amaretto liqueur
seeds
from half a vanilla pod
500 g
of high quality white chocolate (melted and cooled)
100 g
fresh or frozen raspberries
(Serves 12)
To
make the base: Place the biscuits, hazelnuts,
castor sugar and lemon zest
in a blender and blend into a crumb mixture then add the melted butter
to the mixture and mix well. It will appear to be moist, which is perfect.
Grease
a 23 cm springform cake pan and pressed the base mixture into the tin to
the thickness of half a centimetre.
For the
filling:
Mix the cream cheese until soft then
add the eggs and Amaretto and vanilla seeds and mix well then add the
cooled white chocolate and blend until smooth. Then gently fold in a
handful of fresh raspberries into the mix. Pour into the prepared pan and bake
at 180ºC for about one hour, it should still be slightly wobbly when the
cheesecake comes out of the oven. Leave to cool then place in the fridge.
Please feel free to email
The Chocolate Room
thechocroom@mweb.co.za
+Tel: +27 (011) 972- 8250
See
more about The
Chocolate Room
on Showcook.com
PETER'S
AFRICAN CHEESECAKE
Toast 2 x 100 g packets of hazelnut
and remove husks.
Use a 500 g pack of desiccated coconut, spread
it on a baking tray and toast lightly in a pre-heated oven at 180°C. Do not switch oven off. Have a
23 cm springform pan and aluminum foil ready.
Base:
1 cup hazelnut chocolate
wafers, finely crumbed
1 cup toasted, skinned and coarsely
ground hazelnuts
4 tbsp desiccated coconut,
toasted
1 tsp ground cinnamon
5 tbsp melted unsalted
butter
Filling:
½ cup milk
½ cup cream
½ cup lightly toasted desiccated coconut
4 tbsp toasted hazelnuts, liquidized to a pulp
750 g (3 x 250 g containers) cream cheese
12 tbsp castor sugar, sifted
2 tbsp corn starch (maizena) , sifted
3 extra large eggs, at room temperature
3 tsp dark rum
seeds from 1 vanilla
pod
200 g dark organic 70%
cocoa chocolate, grated
(Serves 12)
Topping:
1 cup desiccated coconut, lightly
toasted
3 tbsp cake flour, sifted
½ tsp salt
2 tbsp unsalted
butter
1 tsp dark rum
Decoration:
icing sugar for dusting and remaining nuts and
coconut
(Serves 12)
To
make the base:
Mix together crumbs, nuts, coconut and cinnamon. Add butter and mix
well. Press on bottom of springform. Bake
10-12 minutes. Remove from oven and cool. Bake again for about 10
minutes. Remove and cool completely. Wrap the bottom of the springform
with a double sheet of heavy duty aluminum foil.
For the
filling: Combine milk, cream and coconut in a saucepan. Heat to just under
boiling point. Reduce heat and simmer for 5 minutes. Remove from heat
and allow to stand for 30 minutes. Reduce oven heat to 150°C.
Pass coconut mixture through a sieve, making sure to extract all liquid.
It must measure 190 ml (three-quarter cup).
Stir cheese and sugar together and mix well, but do not over mix. Slate starch
in a little luke-warm water and fold in. Beat eggs well and add little
by little, while stirring, to mixture. Add rum and vanilla to milk
mixture, making sure that the mixture is cold and gradually add to
cheese mixture. Pour into springform. Scatter chocolate over. Sprinkle
topping over, leaving an edge of about 25 mm around the rim of
the springform.
Place springform in a roasting pan. Fill the pan with
enough hot water to come halfway up the side of the springform. Bake for
about 80 minutes. Turn oven off and leave cake to stand in the oven
until cold. Remove from oven and remove foil. Loosen edge of cake with a
palette knife. Refrigerate overnight. Remove from springform.
Topping:
Mix all the ingredients together to resemble fine crumbs. Cover and
refrigerate.
Decoration:
Sift top of cake with icing sugar. Sprinkle remaining coconut and nuts
over and dust again with icing sugar.
P.
S.
For an old fashioned millionaires look arrange chocolate wafers on top
of cake.
Suite
202 Top Floor, The Clock Tower, V&A
Waterfront, Cape Town
Open Mon-Sat for lunch and dinner. Closed on Sundays.
Tel: +27 (21) 421-1131
See www.emily-s.com/Emilys/emilys.html
See
more about EMILY'S
RESTAURANT on
Showcook.com
JACQUELINE'S
MODERN
CLASSIC CHEESECAKE
Base:
225 g plain flour sifted
100 g granulated sugar
grated rind of one orange
1 egg yolk, beaten
100 g butter, softened
Filling:
450 g ricotta cheese
450 g cream cheese
350 g granulated sugar
4 eggs, lightly beaten
25 g cornflour
30 ml lemon juice
5 ml vanilla extract
100 g butter, melted
450 ml sour cream
(Serves 12)
Preheat
the oven to 200°C.
To
make the base: Combine
flour, sugar and orange rind in a food processor. Add beaten egg yolk
and softened butter, and blend into the dry ingredients. Wrap in cling
film and chill for 10 minutes.
Take
a 23 cm round springform cake pan and press the shortbread dough into
the bottom of the tin. Don’t bother trying to roll it out – it is
far easier to spoon the mixture into the pan and, using the back of the
spoon, press the dough into a smooth base. If the dough is slightly
crumbly this will make life a lot easier. Try to make the layer in the
tin approximately 5 mm thick, and evenly distributed. This makes the
finished crust look more elegant, but more importantly is the right
amount of crust in relation to the filling.
Prick
the crust all over with a fork and bake in the preheated oven for 15 –
20 minutes or until golden. Allow to cool before pressing the rest of
the shortbread evenly against the sides of the pan. For simplicity’s
sake, turn the cake tin on its side and simply press the dough down to
meet the base and up to the top of the tin.
For the
filling: In
a large bowl beat together ricotta and cream cheese until well mixed.
Add sugar and eggs and mix until blended. Add cornflour, lemon juice and
vanilla extract, and beat until smooth. Add butter and sour cream and
mix until just blended. Pour mixture into the prepared crust.
Place
the pan on a baking sheet and bake at 150°C for approximately 2 hours,
or until the cake is firm at the edges and slightly browned. Allow to
cool and then chill.
Cook's
Notes: When taking the cheesecake from the oven the center may look rather
wobbly. As long as the edges are set the center will firm up as it
cools. Do not be tempted to continue cooking until the center is firm,
as this will almost certainly dry it out.
Remove
the cake from the pan and place on a serving plate.
See
more Jacquelyn
Webb, a passionate and inspired maker of rich, glorious cakes and
chocolates makes a divine cheesecake to celebrate the day.
To
make the base: Rub
the butter into the cake flour, using a pastry cutter, your fingers or a
food processor fitted with a steel blade. If necessary, add a
little iced water. Smooth little pieces of the pastry to a thickness of 2
mm over the unbuttered base and sides of 2 loose-based (spring form) pans
17 cm in diameter and 6 cm deep. Heat the oven to 150ºC and bake
the cakes for 10-12 minutes. Remove from the oven and cool.
Cover the bases with crushed pecan nuts (to give an extra crunch and
prevent the base from becoming soggy.)
For the
filling: Blend
the cottage cheese, lemon peel, flour, whole eggs, egg yolks, sugar,
salt, cream and vanilla essence together. Add the remaining nuts to
the cheese mixture. Pour into the cooled pastry bases and bake at
100ºC for 1 and a half hours in the middle of the oven. Turn the stove
off and leave the cakes in the oven for 15 minutes. Cool at room temperature, then chill for 2-4 hours before removing the pans.
Sauce:
Purée
the strawberries until smooth. Add the drained youngberries and
black cherries. Mix the cornflour and water to form a smooth paste and
blend into the berry mixture. Bring to a gentle boil and remove
from the stove. Cool. Add the liqueur, then chill before spooning over
individual portions of cheesecake.
Ring
the changes: In
winter, use puréed canned apricots instead of berries.
Cook's
Notes: The
less iced water you use, the lighter the pastry will be.
Annette
Kesler, Editor www.showcook.com
