Skip to main content

Baked Cheesecake

Recipe Courtesy - @Inapaarman

  • 2 x 250 g tubs cream cheese
  • finely grated rind of 1 lemon
  • 2 extra large eggs
  • 1 cup (250 ml) Ina Paarman’s Vanilla Cake Mix
  • 1 cup (250 ml) fresh cream
  • 1 cup (250 ml) plain full cream yoghurt

To Serve
sweet sherry, muscadel wine or honey


Cut a circle of baking paper 30 - 45 cm in diameter (See Ina’s Tip) and line a well buttered 20 cm rectangular springform tin, or a normal 20 cm tin with the paper, allowing the paper to stick up above the pan. Butter the paper on the inside as well. Adjust the oven rack one slot below the middle and preheat the oven to 200°C.

Beat the cream cheese in a large mixing bowl until smooth. Add grated lemon rind and mix well. Separate one egg. Add egg white to the mixture and beat well. Add yolk. Beat again. Repeat with second egg. Add Cake Mix and beat in on slow speed until just mixed.

In another bowl, beat cream to same consistency as the yoghurt. Fold yoghurt into the cream. Fold yoghurt mixture into the cream cheese mixture. Pour and scrape cake mixture into the paper lined tin. Bake for 40 minutes.

Baked cheesecake   prep 1
Turn oven off, open door a few centimetres using a wooden spoon to keep it open. Leave cake to cool in the warm oven for another 30 minutes.

Baked cheesecake   prep 2
Remove from oven and allow to cool at room temperature. Gently ease away the sides of the springform tin and slide the cake off the base of the tin or lift the cake out with the paper collar. Peel off baking paper around the sides and cut into slices. Serve with a glass of sherry poured over the cake.

Ina's Tip
What to do with left over Vanilla Cake Mix.

Secure the open foil packet of Vanilla Cake with a peg and store it in the fridge. Use for:
• Your next cheesecake
• To bake our Milktart with Apples
• To make custard

Warm 2 ½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry Vanilla Cake mix. Stir non-stop with a wooden spoon over medium heat, until the custard starts to boil. Cook slowly for 2 minutes while still stirring, add 1 - 2 drops of yellow food colouring. Serve warm or cold. Makes 3 cups (750 ml) of custard.

How to prepare the paper lining for the tin

Cut a big square of baking paper. Keep folding it into smaller and smaller triangles. Finally round off the top. Unfold and use.


Popular posts from this blog

EET-SUM-MOR® FUDGERecipe Courtesy - @Bakersbiscuits
ingredients 1 x 200 g packet of BAKERS Eet-Sum-Mor® biscuits250 g butter5 ml vanilla essence500 g icing sugar5 ml coffee granules45 ml cocoa powder1 beaten eggicing sugar (extra)

instructions Place the BAKERS Eet-Sum-Mor® biscuits on a board. Break or cut into coarse crumbs, leaving a few chunky pieces.Melt the butter and add the vanilla essence, icing sugar, coffee, cocoa powder, egg and mix well.Mix the biscuits into the butter mixture and pour into a 20cm square, greased baking dish.Dust liberally with the extra icing sugar. Chill in the fridge then cut into small squares.

No Bake Oreo Layer Dessert Recipe Courtesy - @Browneyedbaker
For the Crust:
1 (15.35-ounce) package Double Stuff Oreo Cookies½ cup (113 grams) butter, melted and slightly cooled
For the Cream Cheese Layer: 8 ounces ( 227 G)cream cheese1 cup (113 grams) powdered sugar1 (8-ounce)( 227 G) tub Cool Whip - ( Imitation whipped cream ) 

For the Pudding Layer: 1 (5.1-ounce)( 144 G )  box instant chocolate pudding ( Try Moir's instant pudding mix (choc) ) 3½ cups (840 ml) milk

For the Topping:
1 (8-ounce)( 227 G ) tub Cool Whip ( imitation whipped cream)

Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs.  Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit.
Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moisten…
Condensed Milk CakeRecipe Courtesy - @Africanbites
Ingredients 10 ounce 284grams unsalted butter3/4 cup 150grams granulated sugar5 large eggs2 cups 250grams all-purpose flour2 teaspoons baking powder.1 14 ounce can condensed milk or 396 grams1 teaspoon vanilla extract1 Tablespoon lime juice1 teaspoon grated nutmeg optional2-3 tablespoons lime zest
Instructions Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside.Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute.Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract.Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.Pour batter into a greased cake pan. Tap pan …