njoy my fabulous cheesecakes and share with your friends. Thatâ€™s my secret. Read on to find out
Yum... Thanks grandma!
ingredients (serves 10) • • • • • • • • •
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice) 125g unsalted butter, melted 750g cream cheese, at room temperature 215g (1 cup) caster sugar 1/2 tsp vanilla extract 2 tsp finely grated lemon rind 2 tbs plain flour 4 eggs 1 x 300ml ctn sour cream
120g fresh or frozen raspberries
1.Preheat oven to 160Â°C. Line the base of a 23cm (base measurement) spring form pan with non-stick baking paper.
2.Place the biscuits in the bowl of a food processor and process until finely crushed. 3.Add the butter and process until well combined. 4.Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, 5.leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill. 3.Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined. 4.Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill. 5.Top the cheesecake with the raspberries. Cut into wedges to serve.
1.Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge to chill. 2.Preheat oven to 160째C. Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. Add the eggs and process until well combined.
Preparation time 30 minutes Cooking time 70 minutes
• • • • • • • •
3.Pour the cream cheese mixture into the biscuit base. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
4.Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
1 x 250g pkt Arnott's Nice biscuits 140g butter, melted 2 x 250g pkts cream cheese, at room temperature 1 x 300g ctn sour cream 155g (3/4 cup) caster sugar 1 tbs finely grated lemon rind 2 tbs fresh lemon juice 3 eggs Meringue
• • •
3 egg whites 155g (3/4 cup) caster sugar
Ingredients â€˘ â€˘
Melted butter, to grease 1 x 250g pkt butternut snap biscuits
1.Brush a 24cm (base measurement) springform pan with melted butter
• • • • • •
125g butter, melted 3 x 250g pkts cream cheese, at room temperature 1 x 300ml ctn sour cream 100g (1/2 cup) caster sugar 3 eggs 1 x 380g Nestle Caramel Top 'n' Fill
to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill. 2.Preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the bowl of a food processor and process until smooth. Add the eggs and process until well combined. 3.Pour half of the cream cheese mixture into the biscuit base. Top with caramel. Pour over remaining cream cheese mixture. Bake for 1 hour and 10 minutes or until set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled. Place in the fridge for 4 hours or overnight to chill. Cut into wedges and serve.
Ingredients (serves 8)
• • • • •
1 x 510g pkt frozen Sara Lee French Cream Cheesecake 2 bananas, peeled Caramel topping 100g white chocolate melts, finely chopped 2 tbs pouring cream
1.To make the caramel topping, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat for 2 minutes or until it just comes to the boil. Pour over the chocolate and stir until the chocolate is melted and smooth. Add the caramel and stir until smooth. Set aside for 30 minutes to cool to room temperature. 2.Transfer the cheesecake to a serv. ing platter. Spread the caramel top.
10.100 minutes Cooking time 5 minutes
ping evenly over the top of the fro. zen cake, allowing a little to run over the sides. Place in the fridge for 1 hour or until the cake has thawed and the topping has set. Thinly slice the banana and arrange on top of the caramel. Serve imme. diately.
Ingredients (serves 10) 1.Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round spring form pan.
• • • • • • • • •
250g plain sweet biscuits 150g butter, melted 3 x 250g packets cream cheese, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 eggs 2 tablespoons lemon juice 200g sour cream 380g can caramel Top 'n' Fill
2.Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes. 3.Using an electric mixer, beat cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream. Spread half the caramel over biscuit base. 4.Pour half the cheese mixture over caramel. Stir remaining caramel into remaining cheese mixture. Pour into pan. Sift mixed spice over top. Bake for 1 hour 10 minutes or until just firm. Cool in oven for 3
“HAVE YOUR KITCHEN LOOKING LIKE THIS”
BUY AUSSIE PRODUCTS & PRIECES GO DOWN!
â€œWith Jen program, Jenâ€™s time with your and drink
“With Jens healthy eating and exercising program, you should at least lose 5kg in 6 days. Jen’s time table is time wise and efficient to fit with your and your family. And with exercise and drinking heaps of water, you’ll be on track.”
dren are getting in.
um of two Jen Store had googled a healthy time table. She was unable to find a good solution, so she started her own diet. Jen had been successful in her program, she had lost 5kg in just 6 day. Jen tells us it was eating healthy and understanding the importance of exercise. Jens chil.
volved with the program. Jen also says “it’s a whole different way to educate my chil. dren. To eat healthy foods and to exercise. And we are spending more time together in stead of doing something else like watching T.V. Or doing something that requires no energy.”
A PIECE SPIECAL TOST OF k AND WITH FRUIT FRUIT SUNFLOWER BUTTER ORIGIANAL
VEGGIES A ROLL WIRTH WITH
A FRUIT FRUITED YOGAT
A RASTN TOST
A ENER- FRUIT GY BAR
ORGANIC (YOUR (YOUR POPCORN CHOICE CHOICE
A VACK- RICE & LIGHT ROLLS ACHERS VEGGIES CRACKERS & VEGGIES
(YOUR CHOICE )
SALADS SHEPAND ONE EREDS SLICE PIE OF SNIZEL
A ROAST With heaps of veggies
ROLLS (YOUR WITH CHOICE HEALTH ) Y FILLINGS
The interview with Michele Rock
have just interviewed Michele Rock the worldâ€™s best chef for 8 years now. Michele has just informed us, that he has introduced a new world wide recipe,
Chinese desserts on Saturday, apparently they are delicious. Michele has decided to share his beautiful strawberry muffins with the cooking magazine and our reader.
So enjoy this lovely filled with ingredients and flavours from treat. around the world. Michele has said if you eat different foods you can enjoy your meals hear at Morrrika restart . He also says there is 5 dollars off on his
Micheleâ€™s recipe on strawberry muffins Ingredients 1 1/2 cups chopped fresh strawberries, 1/2 cup white sugar 1/4 cup white sugar, 1/4 cup butter softened, 2 eggs, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg
Directions In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separate-
ly. Preheat the oven to 220 degrees C. Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muf-
“It’s with you all the way”