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njoy my fabulous njoy my fabulous njoy my fabulous njoy my fabulous cheesecakes and share cheesecakes and share cheesecakes and share cheesecakes and share

with your friends. That’s my secret. with your friends. That’s my secret. with your friends. That’s my secret. with your friends. That’s my secret. Read on to find outRead on to find outRead on to find outRead on to find out

Yum...

Yum...

Thanks grandma!

ingredients (serves 10)

• 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice) • 125g unsalted butter, melted • 750g cream cheese, at room temperature • 215g (1 cup) caster sugar • 1/2 tsp vanilla extract • 2 tsp finely grated lemon rind • 2 tbs plain flour • 4 eggs • 1 x 300ml ctn sour cream

• 1 x 300ml ctn sour cream • 120g fresh or frozen raspberries

1.Preheat oven to 160°C. Line the base of a 23cm (base measurement) spring form pan with non-stick baking paper.

2.Place the biscuits in the bowl of a food processor and process until finely crushed. 3.Add the butter and process until well combined. 4.Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, 5.leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

3.Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.

4.Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.

5.Top the cheesecake with the raspberries. Cut into wedges to serve.

1.Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge to chill.

2.Preheat oven to 160°C. Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. Add the eggs and process until well com-bined.

3.Pour the cream cheese mixture into the biscuit base. Bake in oven for 1 hour or until just set in the cen-

Method Method Method Method

• 1 x 250g pkt Arnott's Nice biscuits

• 140g butter, melted

• 2 x 250g pkts cream cheese, at room temperature

• 1 x 300g ctn sour cream

• 155g (3/4 cup) caster sugar

• 1 tbs finely grated lemon rind

• 2 tbs fresh lemon juice

• 3 eggs MeringueMeringueMeringueMeringue

•

• 3 egg whites


Preparation Preparation Preparation Preparation time time time time 30 minutes Cooking Cooking Cooking Cooking timetimetimetime 70 minutes

3.Pour the cream cheese mixture into the biscuit base. Bake in oven for 1 hour or until just set in the cen-tre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.

4.Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.

• Melted butter, to grease

• 1 x 250g pkt butternut snap bis-

cuits

•

Preparation time

Cooking time

Ingredients

Method

1.Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Place the bis-


• 3 x 250g pkts cream cheese, at

room temperature

• 1 x 300ml ctn sour cream


• 3 eggs

• 1 x 380g Nestle Caramel Top 'n'

Fill

to lightly grease. Place the bis-cuits in the bowl of a food pro-cessor and process until finely crushed. Add the butter and pro-cess until combined. Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill. 2.Preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the bowl of a food pro-cessor and process until smooth. Add the eggs and process until well combined. 3.Pour half of the cream cheese mixture into the biscuit base. Top with caramel. Pour over re-maining cream cheese mixture. Bake for 1 hour and 10 minutes or until set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled. Place in the fridge for 4 hours or overnight to chill. Cut into wedges and serve.

Ingredients (serves 8)

• 1 x 510g pkt frozen Sara Lee French Cream Cheesecake

• 2 bananas, peeled

• Caramel topping

• 100g white chocolate melts, finely chopped

• 2 tbs pouring cream

1.To make the caramel topping, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat for 2 minutes or until it just comes to the boil. Pour over the chocolate and stir until the chocolate is melted and smooth. Add the caramel and stir until smooth. Set aside for 30 minutes to cool to room temperature. 2.Transfer the cheesecake to a serv.ing platter. Spread the caramel top.ping evenly over the top of the fro.

Preparation Time

ping evenly over the top of the fro.zen cake, allowing a little to run over the sides. Place in the fridge for 1 hour or until the cake has thawed and the topping has set.

Thinly slice the banana and arrange on top of the caramel. Serve imme.diately.

10.100 minutes Cooking time 5 minutes

Ingredients (serves 10)

• 250g plain sweet biscuits


• 3 x 250g packets cream cheese,

softened

• 1 cup caster sugar

• 2 teaspoons vanilla extract

• 3 eggs

• 2 tablespoons lemon juice

• 200g sour cream

• 380g can caramel Top 'n' Fill

1.Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base)

round spring form pan.

2.Process biscuits until fine crumbs. Add butter. Process until combined.

Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.

3.Using an electric mixer, beat cheese, sugar and vanilla until smooth.

Add eggs, 1 at a time, beating to combine. Fold in lemon juice and

sour cream. Spread half the caramel over biscuit base.

4.Pour half the cheese mixture over caramel. Stir remaining caramel

into remaining cheese mixture. Pour into pan. Sift mixed spice over

top. Bake for 1 hour 10 minutes or until just firm. Cool in oven for 3

Method

“HAVE YOUR

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Witchy

Kitchens

BUY AUSSIE

PRODUCTS & PRIECES

GO DOWN!

“With Jen“With Jen“With Jen

program, program, program,

Jen’s timeJen’s timeJen’s time

with yourwith yourwith your

and drinkand drinkand drink

“With Jens healthy eating and exercising“With Jens healthy eating and exercising“With Jens healthy eating and exercising

program, you should at least lose 5kg in 6 days. program, you should at least lose 5kg in 6 days. program, you should at least lose 5kg in 6 days.

Jen’s time table is time wise and efficient to fit Jen’s time table is time wise and efficient to fit Jen’s time table is time wise and efficient to fit

with your and your family. And with exercise with your and your family. And with exercise with your and your family. And with exercise

and drinking heaps of water, you’ll be on track.”and drinking heaps of water, you’ll be on track.”and drinking heaps of water, you’ll be on track.”

MMMM dren are getting in.volved with the

MMMM um of two Jen Store had googled a healthy time table. She was unable to find a good solution, so she started her own diet. Jen had been successful in her program, she had lost 5kg in just 6 day. Jen tells us it was eating healthy and understanding the importance of exercise. Jens chil.

volved with the program. Jen also says “it’s a whole different way to educate my chil.dren. To eat healthy foods and to exercise. And we are spending more time together in stead of doing something else like watching T.V. Or doing something that requires no energy.”

MONMONMONMON TUESTUESTUESTUES WEDWEDWEDWED THURSTHURSTHURSTHURS FRIFRIFRIFRI SATSATSATSAT SUNSUNSUNSUN

BREAK-BREAK-BREAK-BREAK-

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LUNCHLUNCHLUNCHLUNCH

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I have just inter-

viewed Michele

Rock the world’s

best chef for 8

years now. Michele has

just informed us, that

he has introduced a

new world wide recipe,

Chinese desserts on

Saturday, apparently

they are delicious.

Michele has decided to

share his beautiful

strawberry muffins

with the cooking maga-

zine and our reader.

The interview withThe interview withThe interview withThe interview with

Michele Rock Michele Rock Michele Rock Michele Rock

filled with ingredi-

ents and flavours from

around the world.

Michele has said if

you eat different

foods you can enjoy

your meals hear at

Morrrika restart .

He also says there is

5 dollars off on his

So enjoy this lovely

treat.

Michele’s recipe

on strawberry muffins

IngredientsIngredientsIngredientsIngredients

1 1/2 cups chopped fresh strawberries, 1/2 cup white sugar

1/4 cup white sugar, 1/4 cup butter softened, 2 eggs,

1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour,

1/2 teaspoon baking soda, 1/4 teaspoon salt,

1/4 teaspoon ground nutmeg

DirectionsDirectionsDirectionsDirections

In a small bowl, combine the strawberries and 1/2 cup sugar. Set

aside for 1 hour. Drain, reserving liquid and berries separate-

ly.

Preheat the oven to 220 degrees C.

Grease a 12 cup muffin tin, or line

with paper liners.

In a medium bowl, cream together

the butter and 1/4 cup sugar

until light and fluffy. Beat in

the eggs one at a time, then stir

in the vanilla. Combine the flour,

baking soda, salt and nutmeg; stir

into the creamed mixture

alternately with the juice from the

berries. Gently stir in the berries.

Spoon batter into the prepared muf-

“It’s with you all the way”

BOSCH ®

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