Snap, Sizzle & Cook

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Archive for the tag “Cheesecake”

Chocolate Layer Cheesecake

Wow your guests this Easter weekend with a decadent Chocolate Layer Cheesecake which is too simple to make. Chocolate Layered Cheesecake
I’ve made this recipe before (here) but in the form of a Granadilla Cheesecake. The only change I’ve made is to divide the mixture in half before pouring into the biscuit base. Add 80ml good quality cocoa powder to half the mixture. Blend till well combined. Pour the first layer of mixture over the biscuit base and then gently (spoon if you wish) add the cocoa mixture over the top of the classic cheesecake mixture. Bake as per instructions of original recipe.
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Garnish with grated dark chocolate.


Spinach Cheesecake

Mention the word “spinach”, and most people wince and make a face which suggests disgust and repulsion.
Spinach Cheesecake
What is it about “green” vegetables that send most people over the edge? I do believe the majority of people’s negative response to these vegetables and others lies in their experience of tasting badly prepared, overcooked, unseasoned, watery vegetables. I would also gag while running a mile. Vegetables if prepared well and used in baked dishes correctly as well as paired suitably with other types of food can be a mind altering experience. To give you a small example, I’m using the infamous little gem which most people hate which is Brussel Sprouts. These delightful looking veggies which resemble miniature cabbage are very bland and honestly quite aweful on their own, however, sauté them in butter with garlic and crispy bacon pieces and the entire dynamics of boring Brussel Sprouts become absolutely delicious and full of flavour. You understand the point I’m trying to make? Similarly, spinach is exactly that, boring on its own, but pair it with garlic, butter and feta and you’ve got an amazing tasting vegetable dish.
Spinach Cheesecake
When I first saw this recipe, I was hesitant because of the word “cheesecake”. To me a cheesecake is a sweet dish and positively NOT for vegetables. However, after reading the entire recipe I got a clearer understanding that it was a savoury cheesecake and not a sweet cheesecake. How could I be so ignorant!
I am so glad I tried this recipe, which I got out of the 4th Edition of the YOU Let’s Cook. Please try it and let me know what you think. I personally will be making this dish regularly, not only because it’s easy, but it’s a great “light lunch” to serve over the weekend with salads.

For the crust you will need:
70ml butter, melted
1 packet of Bacon Kips (savoury biscuits) crushed

For the filling you will need:
2 bunches of spinach, cleaned, shredded and steamed (I bought already prepared shredded spinach from Woolworths)
1 medium onion, finely chopped
250g cream cheese
250g sour cream
4 large eggs
1 round of plain feta cheese, crumbled
Cooks tip: You can add crispy bacon pieces if you wish for extra flavour

Preheat the oven to 150 degrees Celsius and grease a 20cm loose-bottomed cake tin with spray and cook. Mix the butter and biscuit crumbs and press into the base and partway up the sides. Place in the fridge while you prepare the filling.
Drain the steamed spinach and squeeze out the excess liquid. Fry the bacon (optional), onion until soft and fragrant. Set aside. In another dish, beat the cream cheese, sour cream and eggs together. Add to the bacon and onion mixture, spinach and feta cheese and combine well. Turn the mixture into the prepared crust and bake for 1 hour and 15 minutes until firm and golden brown.
Makes 1 large spinach cheesecake. Serve warm or cold.
Spinach Cheesecake

Granadilla Cheesecake

Granadilla Cheesecake

I’ve made this specific cheesecake 3 times and each time it gets the thumbs up. Its easy to make but pricey. The 3 tubs of cottage cheese will cost in the region of R70.00 for a good quality cheese. It’s worth it though because this cheesecake is just delish. Be care to not over mix the egg and sugar as this will cause the cake to crack in the baking process. Not too serious though because the cracks can easily be covered by cream or whatever topping you choose to make.
You will need:
For the crust:
125ml melted butter
1 packet Tennis biscuits
4 extra large eggs
250ml fine sugar
60ml lemon juice
3 x 250g tubs cottage cheese
250ml cream
125ml cake flour
2 small tins Granadilla pulp
100ml castor sugar
Gelatine to thicken (follow instructions on packet)
Melt the butter and combine with the Tennis biscuits. Press into a greased 23cm round loose-bottomed cake tin. Whisk the eggs and sugar for about 10 minutes or until pale yellow. Add the lemon juice while beating. Stir in the cottage cheese, cream and flour. Turn into the cake tin and bake for 10 minutes at 180 degrees. Turn the oven down to 140 degrees and bake for a further hour or until firm. Turn oven off and allow cake to cool in the oven or overnight in the oven. For the topping you can be creative and do whatever you feel. I’ve chosen Granadilla which is mixed with the sugar and Gelatine until firm. To quicken the process place the bowl of granadilla mix into a larger bowl of warm water. Once thoroughly mixed through pour over cooled cake and place into the fridge to set. Serve with full cream, sour cream or just plain as is.

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