Big Slab Of Baked Cheesecake

Big Slab Of Baked Cheesecake
This recipe Big Slab of Baked Cheesecake is good for any celebrations and birthdays.
When you have to cook for large number of people You need a big slab Baked Cheesecake of indulgence, this Smooth Creamy & Velvet Cheesecake is ideal to celebrate the special occasion with friends,
Every one that eats my homemade Baked Cheesecake has a celebration in there mouth with each mouthful they take.
Just think how much money you are saving when you make this Big Slab Of Baked Cheesecake yourself ??? This cost me under $20 to make !!!
This recipe is so easy my children help me make it !!!



500g ginger nut cookies
200g butter, melted
filling:
1kg cream cheese
1 1/2 cup castor sugar
8 eggs
1 cup cream
2 lemon juice & zest lemon
Topping :
2 cup sour cream
2 limes juice ; zest
2 tablespoon caster sugar
Method :

• Line base of springform cake tin .
  Spray the tin with vegetable oil.
• To make base: Place food processor, biscuits process for 30 seconds or until finely crushed, add the melted butter & process until well combines .
  Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F.
  Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add cream & beat until well combine.
• Note : If your food process is small.
  Add cream cheese & lemon juice & zest to the food process beat until smooth , place cream mixture into an large mixing bowl .
  Add cream, eggs & sugar to food process & process until well combine ,add the egg & cream mixture to cream cheese mixture. Whisk together well until nice an smooth.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven.
• Topping: Combine sour cream, juice & zest & sugar in bowl.
  Spread over hot cheesecake, return to oven for a further 7 minutes. Cool, refrigerate until firm or over night would be great.
  Variations Toppings for Cheesecake.
• Vanilla Cheesecake :
  This is an Classic but an good one, this really easy to make Just us fresh vanilla paste . Cost about $9:00 but so nice have fresh vanilla & think you are saving money making your self !!
  Just replace the lemon with 3 teaspoon in the filling & 2 teaspoon in the topping.
• Citrus Cheesecake :Using a vegetable peel strips of rind from 2 oranges, 2 limes and one lemon.
  Cut rind into thin strips. Combine 2/3 cups sugar with 1/4 cup water in pan,stir over heat without boiling until sugar is dissolved. Bring to boil,reduce heat. Add rind, simmer over low heat for 3 minutes or until thickens slightly & rind is tender. Do not allow to colour. drain rind from syrup. Arrange rind on top of cheesecake.
• Mixed Berry Cheesecake :Beat Fresh cream about 500 ml until firm peaks form, spread over cheesecake, top with fresh berries of your choice , dust with icing sugar .
• Strawberry Cheesecake : Arrange 2 punts of sliced strawberries decoratively over cheesecake. Brush with 1/2 cup warm melted Raspberry jam. Refrigerate until set.
  

Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam

Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam
When I was a little girl, ever holidays my family would go an visit my Nana's .
On arrival my Nana would have a Fresh Baked Cheesecake really for all of us to eat .
Since then I Love baked Cheesecake !!
When it's my Birthday I always eat cheesecake for breakfast ...
Now This Mango Baked Cheesecake with Mango on top & Mango in the filling with a sprinkle with toasted Almonds, Glazed with Apricot jam Taste divine !!!
This Picture is my older Daughter's Birthday cake the last pieces , she would like My Baked Cheesecake all the Time now.
I wish to dedicated This Mango Baked Cheesecake to my Nana Irene .. Love You Soo Much Nana .
3x250g cream cheese

6 eggs

250ml  cream
1 lemon zest &juice
1 teaspoon ginger, grated ( out of a jar)
1 cup castor sugar
1 pkt x 250g ginger nut biscuits
1 teaspoon ginger powder
100g butter ,melted
1/4 cup Almond flakes
about 2 tblsp Apricot jam
Method :

• Line base of 20cm round springform cake tin . Spray the tin with vegetable oil.
  Place Biscuits in food processor, process for 30 seconds or until finely crushed, add the melted butter &ginger powder & process until well combines . Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F. Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice , 2 mango slices beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add sour cream & beat until well combine.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven. Add the warm jam , using an pastry brush.
  Note: Half way through the cooking about 30 mins or just just firm add the rest of the mango slices on top of the cheesecake & then almond flakes ( if place the mango an it sink not ready at all to put the mango on.) EnJoy !!
3pktsx 250g Cream cheese
250g light sour cream
6 eggs
1 tin x mango slice

95% Fat Free Hamburger

95% Fat Free Hamburger
Feel Like a Burger tonight for dinner ???
Check out this burger so enriched with flavours & healthy too.
There are about 7 vegetables & don't forget the goodness of the fresh herbs as well.
Yes mum the kids can have a cheese burger if they want too, Because all the vegetables are in the Meat Patties ..You have to love that !!
You must remember the antioxidants in the beetroot + taste of the beetroot enhances the meat patties .
Here In Australia we can eat kangaroo mince which is 95% fat free & taste better than beef.
But you guys can always change to an good lean Mince Of your choice , but you are missing out on Good Kangaroo Meat burger .

What more free Chef Recipes Mum Home Recipes

1kg mince kangaroo or mince of our choice .
1 med brown onion ,peeled
200g mushroom
1 med carrot, peeled
100g cauliflower
1 med zucchini
1 x350g tin sliced beetroot,drain & puree
Fresh Basil , good hand full.
Fresh Parsley , good hand full
Fresh Garlic Chives, good hand full.
1 to 2 sml red chillies
1/3 cup Home made Wickedly Rich Tomato Sauce
or a really good tomato sauce
2 eggs
3 1/2 cup dry breadcrumbs
salt & pepper
Plain flour to roll the meat patties.
Method

• Add All vegetable to blender , onions, mushrooms carrot,cauliflower, zucchini, Beetroot,chill & Herbs.
  Blend add the vegetables to one large bowl & add mince , breadcrumbs & eggs.


• Add Wickedly Rich Tomato Sauce,season & mix all the ingredients well, rolled into patties then flour.


• Heat up some oil & shallow fry the patties.
  Cook the patties until brown, place on tray & in a oven about 160*C until patties are cooked in the middle.


• On an hot plate add tomatoes which are cut in half, cook on both sides.
  Cook Onion & eggs Toasted the bread bun.


• Place a slice cheese on the meat patties remove the patties when cheese has melted.


• Now stack your burger, Meat on the bottom first more sauce then the tomato , egg & onions.
  Add salad to your choice . But I like mixed letters or baby spinach & rocket add mayo on the salad if you want to. EnJoy !!
  
  
  
  
  

Perfect Pesto with Pasta On a Budget.

Perfect Pesto with Pasta On a Budget.
These is my oldest daughters favourite pasta dish
"Mummy make the green pasta please" she would say.
These pasta dish is fast three steps & you are done & think how much goodies is in this pesto, Fresh baby spinach the pepper rocket & don't forget the star of the pesto Basil !
You can eat pasta just with pesto, but the crunchy bacon topping just taste divine.
500g dried egg pasta or Fresh pasta of your choice.
2 teaspoon salt
4 cup boil water
Pesto :
1 bunch rocket
1/2 bunch basil
1 cup baby spinach
1 small zucchini
1 clove garlic
1/4 cup pine nuts,toasted
1/4 grated Parmesan cheese
1/2 cup olive oil
1 teaspoon white wine vinegar
salt & pepper
Pasta Topping
dash Oliver oil
4 rashes bacon,diced
1 med onion or 3 shallots,sliced
1 cup button mushrooms,sliced
1 small Zucchini sliced
extra Parmesan cheese & same pine nuts to sever with the pasta
Method: Set the 5L saucepan on high heat then add the boil water & salt. Wait to water comes to boil add the pasta. Cook & drain the pasta & wash with cold water.
To make the Pesto: Tear the rocket leaves & place in the food processor & peel the garlic & crush lightly add to the food processor Add the remaining ingredients , pine nuts, Parmesan,olive oil, baby spinach, basil, zucchini & white wine vinegar to the food processor & puree until it forms a smooth paste. Season with salt & pepper
To make the pasta topping : Hot saucepan add oil, bacon & brown really well.
When really brown bacon adds more flavour to the dish,now add the onions but if you are using shallots add them at the end.
Time to add small zucchini, if the kids don't like zucchini remember you have got one in the pesto !
Add the cut mushroom. When mushroom are cook.
Fold the pesto in the pasta & sever on a plate,add bacon topping.
Sprinkle with Parmesan cheese on top .
Tip : If you think pine nut to expense try use almond they can do.
You can add cherry tomatoes at the end, if you what.
When I sever this to guest I add Toasted pine nuts on top.

Beautiful Buttermilk Scone Bread

Beautiful Buttermilk Scone Bread
Feel like scone's but don't what to cut out all little scone's ?
This is the right recipe for you, Beautiful Buttermilk Scone Bread fresh hot out of the oven.
I just wish you could smells how good this scone quick bread is !!!
Of hot apply & cinnamon a sprinkle of mandarin zest just make this so scrumptious to eat.
Can eat hot out the oven or toasted with butter or jam and cream or use this as a base buttermilk scone quick bread add your favourites scone filling , like plain,date, pumpkin & so on. Enjoy !!



600ml butter milk
3 Tbsp Margarine
3 cup Self-Raising Flour sifted
2 teaspoon baking powder sifted
1 cup cup castor sugar
Optional
1 teaspoon nutmeg
1 teaspoon cinnamon
2 apples,peeled slice
Method:

* One large mixing bowl , add flour & baking powder & castor sugar.
Add margarine & rub into the flour, so look like breadcrumbs .
* Fold in apple & spices.
Add buttermilk fold into flour, mix until just combines.
Please don't over mix the scone quick bread.
* Baking on 160*C for 1 hr or until a skewer comes out clean.

Fast & Easy Peanut Butter & Honey Cereal Slice

Fast & Easy Peanut Butter & Honey Cereal Slice.
This recipe is fast & easy peanut butter & honey Cereal Slice is so easy 2 steps & you are done in 5 mins.
Crunch nuts & noodles make this really treat for your children & add there favorite cereal Guaranteed the kids will eat this slice in there lunch box at school
With this sweet honey & peanut butter coated the cereal & crunched nuts & noodles just taste so scrumptious !!
I think this much healthy then the other cereal bars you get in the shops
What more my Free Chef Recipes >>> Mum Home Recipes
4 cup favorite kids cereal.Nutir-Grain, rice bubbles, cornflakes,etc
200g Granulated Nuts
100 Original Fried Noodles
250g Marshmallows
2tbsp crunchy peanut butter
1 tblsp honey
1tblsp margarine
Method :

• Cut an 8 - 8 inch baking pan with cooking spray


• Melt the margarine ,peanut butter & honey in a large pot over low heat .
  Add the marshmallows & stir until completely melted.
  Remove the pan from the heat.


• Add the cereal & fried noodles & nuts and stir until the cereal is well coated with marshmallow. Press the mixture into the baking dish & let cool befor cutting into squares.
  Deceively Delicous By Jessica Seinfeld These is great & healthy cook book one of my favorites ! this my spin of her recipe.

Peach Relish with Roast Turkey

So easy & fast to make Peach Relish , Sever with turkey, chicken or pork.
So refreshing & taste of summer on your plate , the juice peaches with hot bite of chill & drizzle with white wine vinegar taste so divine !! Enjoy
What More Free Chef Recipes >>> Mum home Recipes

6 ripe peach
2 spring onion sml
1 tblsp white wine vinegar
1 teasp fresh red chill
2 teasp brown sugar
Method:
Cut a small cross at the base of each peach.
Place in a large heatproof bowl &; cover with boiling water. Stand for 2 mins, then carefully lift out peaches.
Drain & cool,then peel away the skin.

Wickedly Rich Tomato Sauce

This wickedly rich home made tomato sauce ,complement any meal , like a big juice steak with this sauce on top !!
Be Aussie we like our B.B.Q this sauce is a must to be on the table.
Your guest we love you. Guaranteed they will what your recipes for this juice rich & spice home made tomato sauce.
2 cup white wine vinegar
2kg rip tomatoes
4 med onion brown
2 cloves garlic
1 tablp salt
1 tablp ground black pepper
1/2 teasp cayenne pepper
6 whole cloves
2 cup brown sugar
Method :

• Simmer tomato gently with vinegar in a large pot or preserving pan until reduce to a pulp.
  Add all ingredients & simmer very gently until sauce is well blended & thicken.
  Pour hot into clean bottles & seal at once.
  If sauce is to be stored for any length of time filled preserving bottles
  should be sterilized in boil water.

Roasted Sweet Potato & Hazelnut with Cranberry Salad

This recipes Roasted Sweet Potato & Hazelnut with Cranberry Salad,is great If you are entertain any guest .
This salad complements any main meal , you can served roasted sweet potato hot or cold the smoke paprika add the smoke taste .
The Roasted Hazelnut adds a crunch, bite into juice cranberry & spice taste of the rocket & sweet red onion , then toss with crumble feta cheese add the celebration in your mouth !
Drizzles with this dressing just add to success of this salad ... Enjoy
Check me out on facebook group on Recipes Addicts
1 kg sweet potato
3 tbsp olive oil
3 tblsp smoke paprika
1 large Red Onion, thinly sliced
300g baby Spinach & 100g Rocket
washed & pad dry with a paper towel
1 red capsicum, thinly sliced
1 med cucumber
3 shallots, thinly sliced
1 1/2 cup hazelnut, Roasted
1/2 cup dried Cranberries
200g feta cheese, crumbled
2 tblsp extra light virgin olive oil
3 teaspoon balsamic vinegar
1 teaspoon seed mustard
salt & ground black pepper
Method :

• Peel sweet potato & cut into 2cm cubes, place into bowl, drizzle with about 3 tablespoon olive oil & season with salt & ground black pepper & smoked paprika. Bake sweet potato in preheated oven 200*C for 25 mins or until golden brown & tender, allow to cool slight.

• To make the dressing ; Blend extra virgin olive oil , balsamic vinegar, seeded mustard & salt & ground black pepper.Toss sweet potato, spinach & rocket leaves with dressing to combine. Sprinkle with Hazelnuts , cranberries, red onion, cucumber , shallots & feta cheese.

Refreshing Minty & Fruity Punch

This Summer Watermelon with Raspberry & Apply Punch.
So refreshing with mint & delightful Zing taste !
Guaranteed you & your guest will have a second glass !
So easy to mix up this punch that my 9 year old daughter mix's this punch under 10 minutes & severed our guest

3 cups Ocean spray Raspberry Cranberry juice drink / or Blackcurrant & apple juice
1 ltr Raspberry Fizz
1ltr apply cider
1 cup mint, chopped
1 cup diced seedless watermelon
1 punnet raspberry
1 lime
crushed ice, to serve
Method:

• Combine juice,fizz, cider in a large jug or bowl. Add raspberry,watermelon mint leaves & lime slices.
• Half fill the glass with crushed ice & served with the Watermelon with Raspberry & Apply Punch.

Chocolate & Mascarpone Sponge

What have a beautiful look sponge cake & delicious cake with out any baking ??
This is the cake for you !
Apologies for all the calories, but this a Celebration Cake.
This is Guaranteed to hit the Comfort Zone of Pleasure of dessert's .
What more Chef free recipes >>> Mum Home Recipes .com

Dark & Hazelnut Chocolate Mousse
2 pkts savoiardi ( sponge finger)
350 g good-quality dark chocolate
7 eggs Separated / 3 egg yolks
2 tblsp Instant coffee
2 1/2 cup cream,whipped (600 ml /20 oz)
1 tblsp Hazelnut spread
White Chocolate & Mascarpone
250 g light cream cheese
4 egg yolks
2/3 cup cream
250g mascarpone cheese
80g white chocolate, grated
180g castor sugar
2 cup strong coffee
1 tablsp brown sugar
1/4 cup Tia Maria or chocolate base Liqueur or orange juice
300g fresh or frozen raspberries
1/4 cup dark cocoa powder
1 pkt tim tam biscuits or your favorite chocolate biscuit for garnish
Method: Dark & Hazelnut Chocolate Mousse

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up 900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg 3 yokes & fold into chocolate .
• Large bowl 2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until just combined.
  Place in the refrigerate until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated white chocolate.
  Stir until just combine & mixture is smooth. ( Don't over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated white chocolate .
• Spread with one- third of the white choc/ mascarpone mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam's & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .