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Baked Cheesecake

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  Calling all cheesecake lovers! Come and have your fill in another variation of the ever-popular cheesecake. This one has a lingering light lemon taste and velvety texture. It may take a while, but in the end, it'll be worth it. Trust me, 😋. Ingredients: 250g plain sweet biscuits, crushed finely  125g butter, melted Cream cheese filling: 3x  250g packets cream cheese, softened 1/2 cup (110g) caster sugar  3 eggs  3 teaspoons grated lemon rind  1/4 cup (60ml) lemon juice  Method: 1. Grease 20 cm springform tin. Combine biscuit crumbs in medium bowl with butter; mix well. Using flat-bottomed glass, press mixture over base and side of tin; refrigerate 30 minutes or until firm.  2. Preheat oven to 160 degrees Celsius/ 140 degrees Celsius fan-forced. 3.  Make cream cheese filling. 4. Place springform tin on oven tray; pour filling into tin. Bake about 50 minutes or until firm. Cool in oven with door ajar. 5. Cover cheesecake; refrigerate severa...
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Carrot Cake

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How many of you like Carrot Cake? Because I know a friend who is obsessed with it. This one has a cream cheese frosting for added richness. Here's a tip, use 3 medium carrots for this recipe. Ingredients: 1 cup (250ml) vegetable oil 1 1/3 cups (295g) firmly packed brown sugar 3 eggs 3 cups coarsely grated carrot 1 cup (120g) coarsely chopped walnuts or pecans 1/2 cup (75g) chopped raisins  2 1/2 cups self-raising flour 1/2 teaspoon bicarbonate soda 2 teaspoons mixed spice Cream cheese frosting 30g butter, softened  80g cream cheese, softened 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 1/2 cups (240g) icing sugar Method: 1. Preheat oven to 180 degrees Celsius/ 160 degrees Celsius fan forced. Grease 15 cm X 25 cm loaf pan; line base with baking paper.  2. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. 3. Transfer mixture to large bowl; stir in carrot, nuts and raisins, then sifted dry ingredients. 4. Pour mixture into prepared...
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