Tips for cheesecake

Baked cheesecakes prefer an oven w/o fan force so if possible turn the fan off. If you cannot turn off the fan, reduce the temperature by 20 degree Celsius for all recipes

If cracks appear on surface of baked cheesecake, top the cooled cheesecake with a mixture of 300ml sour cream, 2 tbsp icing sugar and 1 tsp vanilla essence, bake for 10 minutes at 180 degree Celsius or until lightly set. Serve dusted with ground nutmeg.

Any variety of biscuit can be used from plain sweet biscuit, to coffee flavored, coconut of chocolate biscuits.

To soften PHILLY, allow to stand for 1 hour at room temperature or remove foil from 250g pack, cube PHILLY, place in a microwave-safe bowl and microwave on HIGH for 30 seconds

Ensure mixture is not over beaten. Bake cheesecake in lower half of the oven; allow to cool for 1 hour with door ajar before chilling in refrigerator.

Butterscotch Cheesecake

Serving: 10Prep Time: 20 minutesCooking Time: 50 minutes

Ingredients: 1 cup sweet biscuit crumbs ¼ cup mixed nuts (hazelnuts, almonds), finely chopped 70g butter, melted 2 eggs 1 tbsp brandy (optional) 1 tsp vanilla essence

Filling: 3 X 250g block PHILADELPHIA Cream Cheese, softened Brown sugar

Topping: ½ cup sugar 2 tbsp water 1 cup mixed nuts (hazelnuts, almonds) 1 cup thickened cream, whipped

Method:1. Combine biscuit crumbs, nuts and butter in a bowl. Press into base

of a lined and greased 20cm spring form pan; chill2. Beat PHILLY and sugar using an electric mixer until smooth. Add

eggs, brandy and vanilla essence and beat well. Pour mixture into

prepared base and bake at 160 degree Celsius for 50 minutes. Allow to cool in oven with door ajar. Chill for 2 hours.

3. Stir sugar and water over gentle heat until sugar is dissolved. Boil without stirring for 6 – 8 minutes or until toffee is golden. Place nuts on a baking paper lined tray. Pour toffee over, allow to set. Break into pieces and sprinkle over cheesecake. Serve sliced with whipped cream

Toblerone Cheesecake

Serving: 10Prep Time: 15 minutesCooking time: 0 minutes

Base: 1 cup plain chocolate biscuit crumbs 80g butter, melted ¼ cup ground almonds

Filling: 2 x 250g block PHILLY Cream Cheese, softened ½ cup castor sugar 200g toblerone milk or dark chocolate, melted ½ cup thickened cream

Topping: 200g toblerone milk or dark chocolate for shaving

Method:1. Combine biscuit crumbs, butter and almonds, press into base of

lightly greased 22cm spring form pan. Chill or bake in oven for 10 minutes or until crust is well stuck together.

2. Beat PHILLY for 2 minutes or until smooth. Add sugar, melted toblerone chocolate and cream, continue beating until well combines

3. Pour onto prepared crumb base and refrigerate for 2-3 hours until set, or overnight. Serve topped with toblerone shavings.

Bonnie’s Cheese Cake Ingredients:

 2 X 250g Philadelphia cheese, cubed½ cup sugar2 eggs, lightly beaten1 tsp SR FlourButter, melted and cooledOreo (App 16 pieces)/ Chips Ahoy (2 rolls)/ Digestive Biscuits

Method:1. smash cookies to small breadcrumbs like2. Combine butter with cookies till its sticky, just enough to hold

them together.3. Press mixture onto base of baking tin evenly. Bake for 10

minutes at 160 degree Celsius, allow to cool.Filling:

1. use electric mixer to combine cheese and sugar. Add 1 egg at a time to mixture until smooth.

2. Mix in flour and beat for about 10 min till even and nice. Pour mixture into tin. Press in break-up pieces of cookies into mixture. (Optional)

3. bake for about 1 hour at 150 degree Celsius. Allow to cool for 2 hours before cooling in fridge.

Chilled Lemon Berry Cheesecake

Serves 10Prep time: 15 min

Ingredients:Base1 cup sweet biscuit crumbs80g butter, melted

Filling2 x 250g block PHILLY, softened1 cup sour cream¾ cup castor sugar3 tsp gelatine dissolved in ¼ cup boiling water1 tsp finely grated lemon rind (optional)¼ cup lemon juice2 cups fresh mixed berries (e.g. chopped strawberries, raspberries and/ or blueberries)

Method:1. combine biscuit crumbs and butter, press into base of a lightly

greased 22cm spring foam pan. Chill.

2. beat PHILLY until smooth. Add sour cream, sugar, dissolved gelatine, lemon rind and juice, continue beating until smooth.

3. pour mixture onto chilled crumb base. Refrigerate for 30 minutes, top with berries and chill in refrigerator for 2 -3 hours, until set or overnight.

Chocolate and Roasted Hazelnut Cheesecake

Serves 10Prep time: 20 minutes

Ingredients:1 cup sweet biscuit crumbes½ cup desiccated coconut50g roasted hazelnuts, crushed50g butter, melted2X250g PHILLY, softened¾ cup castor sugar¼ cup orange juice1 tbsp grated orange rind3 tsp gelatine, dissolved in ¼ cup boiling water200g dark chocolate, melted1 cup cream, whipped

To decorate1 cup cream, extra, whipped¼ cup grated dark chocolate¼ cup roasted hazelnuts, extra, chopped

Method:1. Combine biscuit crumbs, coconut, hazelnuts and butter. Press into

base of a lined and greased 22cm spring form pan; chill.2. Beat PHILLY and sugar using an electric mixer until smooth. Add

juice, rind and gelatine mixture and beat until just combined. Fold in the melted chocolate and whipped cream

3. Pour mixture into prepared base; chill 3 hours or until set. Serve cheesecake with a dollop of cream decorate with grated chocolate and extra hazelnuts.

Easter Egg Cheesecake

Serves 10Prep time: 20 minutesCooking time: 0 minutes

Ingredients:

1 ¼ cup plain chocolate biscuit crumbs80g butter, melted500g block PHILLY cream cheese, softened¾ cup caster sugar1 ½ tsp vanilla extract3 tsp gelatine, dissolved in ¼ cup boiling water, cooled1 cup cream, lethal whipped

Method:1. combine biscuit crumbs and butter. Press into the base of a lightly

greased 22cm springform pan, chill.2. beat PHILLY, sugar and vanilla using an electric mixer until smooth.

Beat in the gelatine mixture, then fold in the cream.3. pour filling into the prepared base, chill for 30 minutes then evenly

top with Easter eggs around the edge. Chill 3 hours or until firm. Serve with chocolate sauce.

4.

White Toblerone Tart

Serves 6Prep time: 15 minCooking time: 30 min

Ingredients:128g packet OREO Chocolate Crème cookies, crushed250g PHILLY cheese, cut into cubes2 eggs2 tbsp plain flour2 tsp vanilla extract200g white toblerons, melted½ cup blueberries (fresh or frozen)¼ cup flaked almonds

Method:1. Press OREO crumbs into base and sides of lightly oiled 11x34cm

rectangular tart tin.2. Beat PHILLY until smooth, add eggs, flour and vanilla. Mix well.

Stir through the melted chocolate. Sprinkle blueberries over the base of the tart and then pour over the PHILLY mixture.

3. Sprinkle with almonds and bake at 160 degree Celsius fan forced for 30 minutes, until golden and cooked through. Allow to cool, remove from tin and serve.

White chocolate and Raspberry Chesecake

Serves 12Prep time: 30 minutes

Ingredients1 ¼ cups shortbread biscuits crushed 75g butter melted2X250g block PHILLY, softened¾ sugar1 tsp grated lemon rind

To decorate200g fresh/frozen raspberriesIcing sugar2 tsp gelatine dissolved in ¼ cup boiling water, cooled200g white toblerone, melted1 cup cream, lightly whipped½ cup raspberries (fresh or frozen)

Method1. Combine the biscuit crumbs and butter and press into base of a

greased 22cm spring form pan. Chill.2. Beat PHILLY, sugar and lemon rind until smooth, stir in gelatine

mixture and fold in melted toblerone, cream and berries.3. Pour the filling into the prepared base and refrigerate for 3 hours or

until set, decorate with remaining raspberries and dust with icing sugar.

Chocolate Turtle Cheesecake

Serves 12Prep time: 30 minutes

Ingredients2 cups vanilla wafer crumbs2 tbs unsalted butter395g individually wrapped caramels145ml can evaporated milk1 cup chopped pecans½ cup white sugar1tsp vanilla extract2 eggs½ cup semisweet chocolate chips

2(225g)pkgs cream cheese, softened

Method1. Melt butter/margarine, combine with cookie crumbs. Press onto

bottom of springform pan.2. Melt caramels with the evaporated milk in a heavy saucepan over

low heat. Stir frequently until smooth. Pour caramel sauce into crust, top with pecans.

3. In a large bowl, combine cream cheese, sugar and vanilla, beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate and blend into cream cheese mixture. Pour chocolate over pecans.

4. Bake at 175 degree Celsius for 40 min. loosen cake from edges of pan, but do not removie rim until cooled. Chill completely.

Raspberry cheesecake Slice