Document 80300

SW_VER_E1_290908_p11 C M Y K
The Star
angela day
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Baked cheesecakes are
regarded as superior to
fridge ones but they have a reputation
for being temperamental. Angela Day
shares her secrets to give a professional
finish to these four decadent recipes
Part 8
250g Marie biscuits, crushed
125g butter, melted
500g thick cream cheese
100ml castor sugar
15ml grated lime or lemon rind
30ml freshly squeezed lime
or lemon juice
2 eggs, lightly beaten
1 egg yolks
1 can granadilla pulp
2ml cornflour mixed
with a little water
whipped cream
Step by step pictures from Australian Women’s weekly
200g chocolate digestive
biscuits, crushed
80g butter, melted
750g thick cream cheese
250ml castor sugar
100g good quality dark
chocolate, melted
3 extra large eggs,
lightly beaten
2 egg yolks
30ml lemon or lime juice
chocolate collar:
50g white chocolate, melted
100g dark chocolate, melted
Wrap a double layer of foil on
the outside of 20cm cake pan.
(This is to prevent water from
seeping in during baking.)
Combine biscuit crumbs
and butter together, press into
the lightly greased pan. Chill in
Beat the cream cheese until
smooth, and then add the sugar.
Add cooled melted chocolate.
Beat in the eggs and egg
yolks, then finally the lime/
lemon juice. Do not overbeat.
Pour the cream cheese
filling onto the chilled biscuit
base, place the tin in a roasting
pan and pour hot water around
the foil-wrapped cheesecake to
come about halfway up the
Bake at 170°C for about 50-60
minutes or until set.
The cheesecake is ready
when the mixture has set but
still has a slight wobble.
Remove cheesecake from the
oven and carefully peel off foil
covering. Leave to cool.
Chill in fridge overnight.
Remove from cake pan and
transfer to a cake board.
To make the chocolate
collar, measure the height and
length of the cheesecake.
Cut a strip of nonstick
baking paper the width and
length of the cake.
Spoon white chocolate into a
piping bag with a small hole at
the tip and pipe a pattern along
the paper.
Allow to set.
Then spread cooled dark
chocolate over the entire strip
of paper. Allow chocolate to
partially set before wrapping
around the sides of the
cheesecake with the chocolate
on the inside.
Seal ends, and hold the
paper in place until the
chocolate sets completely.
Peel off the paper, leaving
the chocolate pressed against
the sides of the cheesecake.
Transfer to a serving plate
and decorate with grated
chocolate and whipped cream.
Combine the biscuits and
butter together, press neatly on
to base and halfway up the sides
of a lightly-greased, 20cm
spring-form cake pan.
Chill in fridge.
Using an electric beater, beat
the cream cheese and sugar
together in a large bowl until
smooth. Add lime rind and
juice, mix well. Beat in eggs.
Do not overbeat.
Pour mixture into the prepared
cake pan.
Bake at 160°C for 50-60
minutes or until cake is fairly
set with just a slight wobble in
the centre.
Switch off oven and leave to
cool with door ajar.
To make topping, combine
Prevent a cracked top:
sugar, granadilla and cornflour
mixture in a small saucepan,
place over low heat until
mixture boils and thickens.
Spread evenly over cooled
Refrigerate overnight.
Decorate with whipped cream
250ml sugar
250ml cold water
250 ml honey
300g crushed almonds with skins
1 packet of phyllo pastry
125g butter, melted
250ml castor sugar
4 X 250g cream cheese
250ml thick cream
10ml lemon juice
grated rind of 1 lemon
5ml vanilla essence
3 extra large eggs, beaten
3 egg yolks, beaten
To make the syrup, combine
sugar and water in a saucepan
over medium heat, stirring to
dissolve sugar. Bring to boil and
simmer for 10 minutes.
Add honey and simmer for a
further 10 minutes.
It is best to make the syrup
the day before you make the
actual cake. (It keeps well in the
Remove syrup from the
fridge and add the crushed
Brush a 25cm springform
pan with a little butter.
Remove 10 sheets of pastry
from the packet, then seal and
refrigerate/freeze the remain-
ing sheets. Work quickly with
the pastry or cover with a damp
cloth to prevent it drying out.
Brush each sheet of pastry
generously with butter. Use
sheets to line the base and sides
of the pan, overlapping the
pieces to cover with the ends
extending over the edge.
Spoon half syrup mixture
onto pastry base. Set aside.
To make the filling, blend
the sugar, cheese, cream, lemon
juice and rind, vanilla essence,
eggs and yolks until well
blended. Pour the filling into
the prepared phyllo shell.
Fold over pastry edges to
prevent breakages when you
remove the tin from the base.
Bake at 150°C for 60 minutes.
If you see that your pastry is
browning too quickly, turn
temperature down to 120°C.
Remove from the oven, top
with the remaining syrup
mixture and bake a further
20-30 minutes until the nuts are
golden brown.
Switch the oven off and
leave the cake in the oven until
it has set completely, preferably
until the oven has cooled down.
Remove from springform
pan and place on serving plate.
200g ginger biscuits, finely crushed
125g butter, melted
750g thick cream cheese
250ml soured cream
125ml castor sugar
3 extra-large eggs
250ml caramel treat softened
Combine biscuit crumbs and
butter to make a biscuit base.
Press firmly on to the base of a
22cm springform pan.
Chill in fridge.
Combine cream cheese,
soured cream and sugar in a
large mixing bowl and, using
electric beaters, beat until well
mixed and smooth.
Add eggs one at a time,
beating until well combined.
Pour half the mixture into
the prepared pan and top with
half the caramel. Pour over
remaining mixture. Swirl
remaining caramel on top.
Bake at 150°C for about oneand-a-half hours. Leave
cheesecake in oven to cool with
door ajar. Chill overnight.
Decorate with almond
brittle if desired.
Almond Brittle
250ml castor sugar
60ml water
50g flaked almonds, toasted
Combine sugar and water in a
small saucepan. Place over
medium heat until sugar
dissolves. Increase heat and
bring to boil. Boil until syrup
turns golden brown.
Add almonds and pour onto a
greased baking tray. Leave to
cool. Break into shards.
In Angela Day’s
feature on
braaiing for
Heritage Day, we
asked readers to
SMS the word “braai” to stand a
chance of winning five copies of
the Braai book. We had a great
response. Congratulations to these
five readers who were chosen by a
random number generator.
Avi Naidoo, Lenasia South
Tersia Theunissen, Roodepoort
Darryn Newcomb, Randburg
Peter Berger, Bez Valley
Zanaria Khan, Potchefstroom
A cracked top is hardly a disaster as it will not affect the
cheesecake’s taste or texture,
but it’s the one thing cheesecake bakers strive to avoid.
It is usually caused by too
high a heat or drastic
changes in temperature.
Avoid this by protecting
your cheesecake from the
direct heat of the oven by
baking it in a water bath.
Place the foil-wrapped
(see chocolate cheesecake)
cake pan in a large roasting
pan filled with hot water,
ensure water comes half-way
up the sides of the cake pan
and then place it in the oven.
Once the cheesecake is
cooked it should still wobble
a little in the centre and will
firm up during cooling.
Leave the cheesecake in the
oven in its water bath with
the door slightly ajar. The
remaining heat left in the
cheesecake should be enough
to set it.
If it is completely set
before switching off the oven
it is likely to crack.
Once the cheesecake is
cool, transfer to the fridge.
Another trick to keep the
top from cracking after baking is to run a knife around
the outside of the crust to
loosen it away from the sides
of the pan.
If your cheesecake does
crack it is easy to disguise.
Top with berries or a berry
coulis, grated chocolate,
cream or caramel.
Prevent a lumpy texture:
The smooth texture of a
cheesecake is its greatest
asset so ensuring the mixture is smooth before baking
is a very important factor.
Make sure all the ingredients are at room temperature
before mixing, and beat the
cream cheese and the sugar
well until smooth before
adding the eggs.
If you find the mixture is
lumpy, then pour it through a
sieve on to the biscuit crust.
Different cheeses used in
cheesecake recipes have
varying moisture and fat
Choose a cream cheese
that is firm and thick with no
visible liquid on the surface.
Using the wrong kind of
cheese may result in a
cheesecake that separates or
When cutting the cheesecake, dip the knife into hot
water. It will be easier to cut
if the cheesecake does not
stick to the knife.
Try to make your cheesecakes the day before serving
as the flavours will blend
Cheesecakes keep well – at
least three to four days in the
fridge. Baked ones can also
be frozen.