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April 17, 2020
I love quick and easy recipes and this isn’t one of them.
But my Japanese Cheesecake is one of Michael’s favourites and as everyone has a little more time, I thought I’d share it. But just to balance it out, I’ve followed with a super quick healthy cookie recipe too - 25 minutes from start to finish.
This one’s a little more complicated but if it all comes together well, it just keeps rising into the lightest of cheesecakes and quite dramatic when served.
Ingredients:250gms cream cheese140gms caster sugar50gms unsalted butter100mls milk60gms cake flour20gms corn flour¼ cream of tartar6 egg whites6 egg yolks1 tbsp lemon juice¼ tsp salt
Method: Preheat oven to 160⁰C
Prepare a 20cms spring form cake by greasing and lining the tin with parchment paper. Place silver foil around the outside of the tin (to stop water going in*). Melt the cream cheese, butter and milk in a bain-marie. Cool the mixture, then fold in the flour, salt, corn flour, egg yolks and lemon juice mixing well.
Make the meringue by whisking the egg whites with the cream of tartar until foamy. Add the sugar and whisk until soft peaks form. Take 1/3 of the meringue mixture and fold into the cheese mixture, then another 1/3 and fold in again. Pour the mixture back into the remaining 1/3 of the egg mixture and fold in gently. Pour mixture into the prepared cake tin* and place in a water bath (set cake tin in a larger baking tray that is filled a few inches with water).
Place on the bottom shelf oven and bake for appx 1 hour and 10 mins or until golden on top. Once baked, leave the cake to cool in the oven with the door open as this will stop the cake shrinking or cracking on top.
I have been making these for a few years. The boys think they’re a great treat, and I know it’s a healthy alternative to biscuits and cake! Use a good quality peanut butter without added sugar.
Ingredients:225gms oats125gms natural peanut butter2 ripe bananas½ tsp vanilla essence (optional)pinch of saltraisins / chocolate chips (optional)
Method: Preheat oven to 175⁰C and line a baking tray
Mash the bananas, then add all the other ingredients and mix well until they form a paste.
Drop tablespoon amounts onto the prepared tray and flatten slightly. Bake for appx 15mins, until firm and slightly browned.
Leave to cool on a wire tray. How easy is that!
Gaby Van Clarke
August 14, 2020
August 07, 2020
I love ginger. I even married one – though he swears he’s warm Nordic blonde. Haha. He’s confused today by all the ginger recipes; gingerbread (for men and houses), ginger cakes and loafs, ginger snaps, and now gingernut biscuits.
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