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Brownie Cheesecake


Brownie Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights 

Love brownies? Love cheesecake? Now, you can have both at the same time! This is a baked cheesecake with a brownie mixture as the base. Absolutely divine.

For the brownie base you will need:

100g chocolate

50g butter

Melt over a double boiler and allow to cool

1/3 cup cake / plain flour

1/4 cup cocoa powder

Sieve and set aside

1/2 cup caster sugar

1 large egg

Cream together and fold into the cooled butter and chocolate mixture

Fold in flour/ cocoa

Spray a 18cm loose bottom tin (spring form tin) with spray and cook and pour the brownie mixture in. Bake at 180°C for 10 minutes. Remove from the oven.

For the filling you will need:

600g smooth cream cheese

3/4 cup castor sugar

2 Tbsp cake flour 

1 tsp vanilla essence 

Finely grated zest of 1 medium lemon

1 & 1/2 tsp lemon juice

2 large eggs 

1/2 cup Greek yoghurt 

Topping:

Whipped fresh cream 

 Fruit of choice

Method:

Mix the cream cheese, castor sugar until smooth. When the cream cheese is smooth add the yoghurt, vanilla essence an lemon rind. Add the eggs 1 at a time mixing gently after each egg has been added. Mix well until the eggs have incorporated into the mixture. Grease the sides of the tin with the brownies . Pour the cheesecake mixture on top of the base. Bake in a pre-heated oven at 200°C for 10 minutes. Reduce the temperature to 140°C and bake for a further 60 minutes more. Turn the oven off, leaving the cheesecake in the oven with the oven door slightly ajar until the cheesecake has cooled down. 

Refrigerate for four hours or overnight. Remove the cheesecake from the spring form tin before serving and decorate with whipped cream and  fruit of choice.

to remove the cheesecake, run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.

Cook’s Tips:

  1. ALL THE INGREDIENTS NEED TO BE AT ROOM TEMPERATURE
  2. BAKING TEMPERATURE DETERMINES THE TEXTURE
  3. BE CAREFUL NOT TO OVER BAKE
  4. CHILL WELL BEFORE SLICING AND SERVING

TIPS FOR A BETTER CHEESECAKE

Mix gently. Don’t be tempted to mix ingredients at a high speed or to use a whisk attachment instead of a paddle attachment in an effort to get rid of lumps. This aerates the batter and can ruin that cake’s final texture.  Starting with softened cream cheese and being patient while mixing on low speed is the best way to ensure a smooth filling.

Scrape down the bowl after mixing in each ingredient. When mixing the ingredients together the consistency starts off quite thick with the cream cheese and thins out with the addition of each ingredient. The batter that sticks to the sides of the bowl—and hides in the bottom of the bowl—needs to be scraped down completely so it combines evenly. If the bowl isn’t scraped consistently, the batter will be lumpy.

Here’s another cheesecake recipe for you ⤵️

For more recipes or to purchase my cookbooks and spices please visit my website at http://www.capemalaycookingdelights.com

Choose to collect, delivered in South Africa or worldwide.

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Peppermint Cheesecake


Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights

Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.

We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.

Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.

Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!

Peppermint Cheesecake

Ingredients Needed:

Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.

Butter Caramel

Cream Cheese

Fresh Cream

Peppermint Chocolate

Peppermint Essence

20cm loose bottom tin or 20 shot glasses

Find my recipe here ⤵️

Peppermint Cheesecake

For more recipes or to purchase my cookbooks and spices please visit my website at http://www.capemalaycookingdelights.com

Choose to collect, delivered in South Africa or worldwide.

For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking

Follow me on social media:

INSTAGRAM: http://www.instagram.com/capemalaycooking

FACEBOOK: https://www.facebook.com/capemalaycooking

subscribe to my website:

http://www.capemalaycookingdelights.com

SHOP ONLINE: Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com

For any queries please email: enquiries@capemalaycookingdelights.com

Triangle Cheesecake


Triangle Cheesecake – Cape Malay Cooking & Other Delights – Salwaa Smith
One of the first cheesecake recipes I learned to make as a teenager many years ago and is still a favourite 🙂

Triangle Cheesecake

Triangle Cheesecake

Ingredients:
125g butter
1 large egg
250g cream cheese
24 tennis biscuits
1 cup fresh cream
1/3 cup sugar
1 tsp vanilla essence
15 glace cherries
Flake chocolate to decorate
Foil

Method:
In a mixing bowl cream butter and sugar together.

Add the egg, vanilla essence and cream cheese.

Place 3 rows of tennis biscuits on a piece of foil.

Place rows length wise side by side.

Spread the cream cheese mixture over the biscuits.

Add a row of cherries down the centre.

Lift the foil from sides of the pyramid leaving the center biscuits to form a base, pinch the two sides together to close.

Leave to set in the fridge overnight.

Before serving, spread the cake with whipped cream and garnish with the chocolate.

© Cape Malay Cooking & Other Delights

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