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Ingredients A for the crust
200g biscuits crumb
(keep 1 tablespoon for decoration)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
125g unsalted melted butter
Ingredients B for the filings
250g low salt and low fat cottage cheese
3 large eggs
2 tablespoon corn flour
150g caster sugar
1/4 cup spur cream
1/4 cup vanilla flavoured,
low fat yoghurt
1 lemon juice
1 tablespoon crystal sugar
a. Mix A ingredients, until combined.
b. Sprinkle corn flour in the 23 cm spring form tin.
c. Press the mixture to the base,
and half way up the sides of the tin.
d. Place the tin in the refrigerator,
for about 20 minutes, until it is firm.
e. While waiting for the crust,
place cheese in the bowl, beat,
till smooth with mixer.
f. Add B ingredients and mix,
g. Take out the crust,
pour mixture in it.
h. Bake in a preheated 180°C,
or 356°F oven for about 1 hour,
or till set.
i. Open the door, and cool it completely,
in the oven.
j. Then remove the tin.
k. Mix crystal sugar, and the crumbs.
l. Sprinkle over the cheese cake,
3 hard boiled egg yolks
3 hard boiled egg whites (cut into rings)
300g grated cheese
1 teaspoon mustard
1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons vinegar
200g chicken filet (diced)
a. Rub the egg yolks to a smooth paste.
b. Add gradually the oil,
stirring with the fork.
c. Add all the seasoning ,
and the vinegar.
d. Mix the cheese and chicken lightly,
with this dressing.
e. Heap the mixture on a salad dish.
f. Garnish with the egg whites rings,
and some sprigs of parsley.
g. Serve with crackers.
1 teaspoon salt
1 tablespoon butter
a. Rinse and cook the oatmeal with water.
b. Add the salt, butter and cheese.
c. Stir until the cheese is melted,
and serve at once.
Note: Cook in double boiler,
or slow cooker. Keep covered until done.
250g cheese (grated)
1 tablespoon cornsatrch
4 egg yolks (well beaten)
4 egg whites (beaten stiff)
1/8 teaspoon salt
a. Cook the cornstarch with the cream,
b. Add the cheeses and salt.
c. Stir till cold and add egg yolks.
d. Fold in the whites and put,
in a buttered dish.
e. Fill in the dish only 1/2 full.
f. Bake in a preheated 200°C,
or 392°F oven for 20 minutes.
g. Serve immediately.
300g grated cheese
1/4 teaspoon salt
1/4 teaspoon paprika powder
3 egg whites (beaten)
Fine cracker crumbs
a. Mix the cheese with salt and paprika.
b. Add beaten egg whites.
c. Shape in small balls.
d. Roll in the cracker crumbs.
e. Fry in deep oil.
f. Serve with salad.
Thank you and I love to see you soon,
with more Cheese Cake creations.
I see you at the Italian Food,
Italian Desserts, and Marmelade Department!
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