Lemon Yoghurt Cheesecake

 

Cook Time

Prep time: 30 min

Cook time: 20 min

Ready in: 50 min

Yields: Serves 8 people

Ingredients for sponge base and filling

·         1 large egg, separated for sponge base

·         30 g castor sugar, for sponge base

·         30 g self-rising flour, for sponge base

·         Pinch salt, for sponge base

·         1 teaspoon butter, combined with 1 tablespoon water for sponge base

·         500 g cream cheese, at room temperature for filling

·         2 eggs, for filling

·         125 g castor sugar, for filling

·         1 cup thick yoghurt, for filling

·         1½ tablespoons lemon juice, for filling

·         1 teaspoon grated lemon rind, for filling

·         1½ teaspoons vanilla essence, for filling

·         1 tablespoon sherry or pineapple juice, for filling

·         1 tablespoon gelatin, for filling

·         ½ cup hot water, for filling

Instructions for sponge base and filling

1.    Whisk egg white until stiff. Gradually beat in sugar and then egg yolk. Fold in flour and salt. Stir in water and butter and mix well. (sponge base)

2.    Pour batter into a 20 cm spring form cake pan lined with greased greaseproof paper. Bake in preheated oven at 180 °C (350 °F) for 12 to 15 minutes. Cool on wire rack. Peel off paper lining. (sponge base)

3.    Grease and line pan again and place cake in tin. (sponge base)

4.    Beat cream cheese until smooth. (filling)

5.    In a separate bowl, whisk eggs and sugar until light and fluffy. Blend with softened cream cheese. Beat in yoghurt, lemon juice and rind, vanilla and sherry or fruit juice. (filling)

6.    Sprinkle gelatin over hot water and stir until dissolved. Cool a little, then add to cream cheese mixture and mix well. (filling)

7.    To assemble cake, pour filling on top of sponge layer and refrigerate overnight. If desired, drizzle melted chocolate on top.

 

ENJOY!!

HendrikDB

Lavender-Lemonade

Today  (First Sunday May) is International Lemon Day!

To celebrate it, here is a lemon based recipe.

If you have lavender growing in your garden, this is a wonderful way to sprinkle some floral flavor into your life. Also, food grade lavender flowers can be purchased from most bulk spice departments or grocery stores.

Lavender Lemonade Recipe

Ingredients:
•lavender flowers from about 30 stalks (if you don’t have access to fresh lavender, you can purchase food-grade lavender and use about 6 tablespoons)
•6 cups water
•2 cups sugar
•juice of 4 lemons
•1 lemon, thinly sliced for garnish

Directions:
1.Put the 6 cups of water in a large pan with the 2 cups of sugar and bring to a boil.
2.In the meantime, rinse the lavender and cut off the excess stalks/stems.
3.When the water reaches a boil, turn it off – take it off the heat and add the lavender flowers and let sit and cool to about room temperature.
4.Add lemon juice to the flavored water and stir thoroughly.
5.Strain out lavender flowers and reserve them for garnish along with the lemon slices.
6.Do not add ice until you serve or you will water it down.

Enjoy!

Danie