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M~,~ Jomn11f! PDON has loved cooking ,,:~nci. she was in :hjgh school in 'U;K. She later graduated frnln the University of Bri't]s'h Columbia in Canada, majoring in Home Economtcs of Facultv of Family and Nutrit i. on a [ Science. She was 'a full .. time home economist o( Towngas Cook i,ng Centre ~ nd a member of '~he flong :Ko,ng 'Bakery 3JJnd Confectione ry As soc iation, . he is now the foundec[r of M By J oanne Stylish S~king~". She was a member of the panel of~ ud . 5 ~ r the 'Healthy Menu and Healthy ,Cookt'ng Cornpetition or 80'0,1· ed by rhe Provisional U [IbIDl 'Council and . he : >OJ. sod and En vironmen tal Hy giene Deparrmen t separatel y.

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Cheesecake is one of my favollrite desserts. It's aroma and smooth 5i1ky texture is such tha moot people :Hnd it irresistible af~e~r lust the first bite. It hi proba blv the most sought ... sfter dessert in buffet tables in top-notched 'hotels and cake shops, People get so hooked on. its taste that they would go OU[ of'th.e:h:' 'wa'y lo.o'k ing for [be 'best' cheesecake rec ipe, Others would at ... tend cooking c 13JSS and later experiment at home, People somehow have . heir own way of expressing their 'passion :(or this delicacy,

I express mine by 'writing this book, 'Wim the help' of m:y able :publ,mher and months of research and trial, i~, is now Hna.Hy completed, The whole: pro", cess ~s Uke' having a child , .. ' a mixed fee,'U.n.g afjay, expectation and pain, m am 'truly grateful that. mv ri 'balbyr' is now bornl

This book would not be, successfully completed without the hard wodr of these: two, people: Johnny; Iny photographer who dedicatedhis heart and. soul on this project, 31111d m.',~ editor 'who is ever S,O co-operative and 'knowled,geable.

I whSh you \v111 like [his; bo.ok and share 'my' joy~,

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Foreword

Ut1ls' Story a bout Chee,~ecak.e Descri'p'~on.s ol Cheeses

Th ree boses ge nero Ily used inCh eeseco kes Ch eesecokes Recipes

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Ds,lrghtful lemon Cheesecake

Mongo Cheesecoke

Cnnornon AppJ,e Cheesecoks

Aprk:ot' Cheeseco ke

Blueberry Cheesecake

Bc!narua and We In ut Cheeseco ke Strawberry R~pple C heeseco ke Key lime C ~u~e5iOCa ke

Orange and N\ondarI n Cheesecake

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Rum and Ro~sin Cheeseco e Amareno Cheesecake

Gra nd Momier Cheesecole lBa~leyr5 Cheesecake

Pecc hes ~n Sou-tern e ,Mascarpone Chsesecoke Creme de, Ccssis Cheesecoke

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Cheesecake inl a Goblet'

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Marbled Voni!kl Cheesecake S IOCR Foresl Cheeseco be.

Co ndied G,j ng er Chessecoke

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E,9gnog Cheesecake

C hr~ slmos era oberry Cheeseco ke

f'%ll()Ul'~t ~~e ShfHmp and Gruyere, Cheesecake

S.moke~ Salmon Cheesecake

Crobmeot Cheesecake

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Leg~end has it that thebirlh of [he delicious cheese was an accident. As early as IlOOO yearrs ago, people have been USL'Rg leather, ceramic and. wooden containers forr storing goat and cow' s 'W{ lk ,for beverages durin!g travelling. O[M;~ dlay.! an Ara .. , bian merchant discovered 'his gua' IS milk has become a. semi solid substance 'wh rt pouring it. Later he fOUM, out why the mil k became sour' and soHdifru.1ed was because 'the containers were har-d, to clean up thoroughlv, The residue's ferment1ed the milk that turned 'it into cheese, m· became the first piece of cheese in history.

'Duti:ng the ancient :Ron:urun era, cheese was the soldier's main sou roe of food, The troops spread the. cheese making technique all ovee Europ,e as dl1ey travelled, ,As. cheese, is 'a fa mous food in, Europe, $0 that cheese product became very popu'~ ar ln Europe" Cheesecake is the 'moot popular among alll

Cheesecake is bel ~eved to ha ve originate d W:n. anc ient Greece, In 776 B,;IC", cheese .. cake '\lIlJ3S be ing served in the first Olympic ga rues, The Roman ~ate'r SJpre.ad the art of che e ecake frtom, Greece to. other parts of Europe., , ,'_ ot UQ't:il18 72! an American, dai rym an, invented cream cheese by accidem when he was ,trying '~O recreate French cheese. Later in 1912} J a mes L. Kraft developed Philade lph ia cream c'hees1e.j wb,ich is tb: 'most pop ul [I[ cheese we use toda V fo , making cheesecake.

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:ht is 3 fresh cheese made ,of cow's milk, ,1£ Is an ac id curd made w·j til starter culture of bacteria .. It is a m nd and ve I .... vety cheese that is peri"ect for cheesecake lJL'lakirnlg •.

• '.,~± (Gouda Cheesel ~ _

lM'I~:m~~B~'-1'-/J,~~_·~_.g~~'z:±Q ii~1l:U£~~ mjMC~~~~I~~·Z.±j ms~tt~l ~l·,~ .. ' «_>~,~_!f~~ D~~m~ff~":~~:m~ JlttM.·2!.±',~ .;t~~m=~G~~~~~m-~'~·mg Named :aJf1!:er [he Dutch to~vn of Gouda where .j t 'is made., It is a

tradnional, creamy hard cheese. It is round \vidl smooth ¥,eUo\cv ..

w.tuOO rind. The fi"ElJ.vo[[ is sweet and fnlitry .. It is QJ table c'heese'" '~vhich is excellent '[0 serve wIth. fru.h and wine .

• ·'IIIft.!:± (Gruyefc Cheese)

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:b is the n~e of a Swruss 'viJ[~lge., The cheese ts a semi-soft UIlpasteurized cheese ~ 'wbich was made by heating raw :m:L~k. to 91J ~F before curd] ing'~ The cheese i then cured in, 'brine' :IDor .8 dflyg and ripened {or 2 months at rOO'ID, temperature.

'.±:!:± (Swiss C,heese)

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The cheese is well known bY' its large holes" The mild, sweet and nutty Havorr [5 ben to servl~ wi th ham~, 'rru it and wme.

.'fItIL·~ :. (Parm,esan, Cheese)

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li'[ ls one of the world's loved cheese wJlich 'was originated in Parma, I tal '1f'~ Milk used fo([ parmaan is heated and. curdled in coppr.r 'CQJn'tcameUt. Cumd is then cut and pressed in :m.oMlds,. 'Th.e cheese is then mature ~Qf 2. lilfars ]U B. cbeese room 'before' ,go to the market,

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It is; gu. white cu rd cheese produced in. '[he: Unired SraJte, .. Ir usuall y sold in tubes .. It [5 an acid curd cheese ~ ~elying on the natural [:endency 10 warm mi I k 'M curdle .. It is a health y cheese as the f~t content i '!' on [y between 5'"",15 percent.

Th i s :1 ~ght I talian cheese is delicare and mo is 'wh](h ls made from, \\,he\f, It is lot, in fait and contains 3, '~ot ofviramins.

:q,.'-J.JE~ ± '(Masnarpone Cheese]'

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'ID' h; from, the Lombardv region oflt~ly" It ls [he' result .of a.dding culrure in cream. It ]8 so rich and cream II dut makes it tbe soul of the world famous desse rt, Tiramisu .

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This while, creamy and. moist cheese is made form a mixture of gO~Jtris and sheep's milk, The' chees'e has to he unripened and mnde from. m'aUk coagulated by lactic fefU1l.ent21.bo[lL.. The cheese has a short shelf ] i~e i which has '~D be consumed soon after 'bough·1[.

Difl~Tenl't CI~U!'eSes have ·t,heit' own· ,dis'nnci£' ,tlalfoKfs ,mod ,S'UUClf'S :brinlou'f the ,flaVmI,F of cheesecakes~ U'i"S leam

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*'~ IIIm1gred ients

It,, 1 00 ~ 1 ·ij!Jl1~ ] niiiM~:;· M1tJB:fl U4r :;:~~~'l __ T~' (ep 1J1tJ T-) 50 -7 5 ~ 1 DOg brown sug,u l 112 cup water, '~~. cup rum, 5 O~ '7 5g raisin .

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1. cup fresh m,Hk;, ] vanilla 'be311,~ l egg' yolks11 SOg: sugar 1 tsp, cornflour

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Scald tbe 'Inw] k in. I~ saucepan,

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the fl1tU k and si mmer ·(or. 1 0 mlnures over [O~f heat.

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S[,crw]y sti'm- the milk into the yolk mixture :md then seturn [0 rhe saucepa» ~ cook un d [ th lcken, Serve warm, or cold,

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J, cups, raspberries (fresh or frole~.') 1 5qg sugar; ~U[OO of 1 lemon

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B~edSj stir in. ~emon juice before serving"

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P]-8Jc'e .chopped cboi:olaute ~nd instanr ro~ee: in a bowl and pour in '[he '110'- cream,

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]~].'e:nd h:l]~f of lithe; S trawb erries 'W iitb le men j u ice into puree,

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IOOg 'biscuits (e.g. digefltive b]SC:lili'rs,~ tea bh~C1J~'- ~I ,shortbread biscuits, j)]mond biscuits, ging,er snap or Oreo biscuit), 50,g butter

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Put biscu its in a plas'ltk bag;; ron olV\e:r with 9 ro~,bng' pin until crur[~bl y.

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Press the mixture over t'lle bottom of the s:pfLng fOnn tin.

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Remove cream 'fru I.lmg be~crfle "v~:ig'b.i.ng .

. ' .-1.1 m"B=-::I¥h ~b1~ "'!I~ ~ ~ J-lI-... ~*

..' ;.\i!;P lu r fUlll ~'\f',~ I' lFf qp~l'>'" 'T" t~'2:5.m Q

lr U5e slhortbr,end b[sCJL1.~:ij1, :2I!S the base, reduce Z 5g butter.

' •• '_ ••• S:ponge' Cake :Blse tr~, ~ ngredli1~!Ii1[S

~~'~2 J.1'1 _'SORl jij~.50~'l' 4iEH~,f(l,2 ~~l ~~.fj1t:lf4~~

2 eggs, SOg' sugar, 50g flour l 2 tbsp, melted butter, :~i4' 'ItS]) vanilla extrac r

'Wh isk e;ggs and sugar together unti I, fl uAir. i~~~Aifi$t~

Gellitly' -to]d .i u 5:~f[led flour,

~i, A il1f 1t t~ tlTfi ~:j J:i ~ tfh [l

MIx in melted butter and van i 1 ]2.,

~'~M1 A,2.2 II * x 2.2 11*= X/J\ag m~l~J: 0.

:Po'U.[ the batter over a greased (2.2,cm X 22 em) bak in;g' sheer,

!t~F' 180 t: 135'0 ~ ~'tr~1l~ It]; ~ 12..,__ m" 5t~ n

B~~e at (l 810 t ,I 350 ,. } oven 'for li 2"'"' ] 5 minu tes, :~~~ ~.~ "lJi t 1 ~::Lt flm ~ ,IS l'±F: , ,.-

'~'IL...m ~ M ~,Jt~ 1. J~/j"" 1-7' .kJ!Y ~.:i

Slice '[he cake ho:r'~"(llllta.Uy into I em thick.

~M.'Jl. Pate Sueree tr~· Iingredients

lI[~j; UX1Jt~ .'2SJll If=~150A,! m~ 'I Jl ~OOg flour, 2.Sg 5;u~arl j'Og butter, 1 ,egg, yolk

*~~ IMe[hod

fij~.~i,)

Sift flour in a m t~ ing bowl,

2 :WAU'j _Att-1ib,~ ~Ji1t~ii~~~

Stir.in SUlj8!f and 'rub ~n butter until cf.um·bly., l ~lUA,U}:I~',) ij.~tk:JlI~ 0

Add egg yo,lk and 'knead to £0·]1]1 a tSo\h dO!J1gn."

- ~ft'¥~l* 1. j:J\~ 0 Chin rhe dough, :for .l hour.

iii liltJ:fF :~~ 0.. 5 J~L*kJ~, t j!: =f'tJ_,~ ~

'[~OU. ,th~ dough. out mto 0.. 5 em th ick ~nd line the base of the tin, tift~. iJIA, ~,'90 t 13.1'5 l' M ~ ~ !rJ;j, Iij 1.5._. 20 11 t~ 0

Bike at ( ] 90 t 137'51') for ru, 5 ~ 20 rnmures.

..

'.' ,I! ICAKE BASE ~'frin'~tif. ], ~ t~ 12 Pi]

1 recipes of shortbread biscuit crumbs, "base (see p.l ,1 '

t& M, IWNG ~j1j] _:~, MlOO1l, 1f1t 4 R I 11ft 251 R Pn'ffb;t: ±,5QO Jt ;Kt_2-t (em .. Witl mlflfJ}' 1 ~I!;; ~J1t3~,jg

t¥,~tm 1~"

1 cup milk, 1. OOg sugar

4 egg yo~ 25g cornflour 500g cream cheese grated zes and juice of 2 lemons 1 tbsp. gelatine

3 tbsp, hot water

lcup wtUlJpingaeam

:1:, "iWlll~I::Jt ~ whipped -cream

~

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1 :m-t 'jfl' ~ ~;, @' ~ ;: it' ~1l.~,~' f~' 1] D

Pour the hot 'milk slcnwly to 'me 'Yolk mixture, 'mix 'weU and pour back to [hie sauce- ran over low' heat; cook until thicken as custard, [et coot

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Soften the cream cheese, beat in the custard. an', lemon zes unti] smooth.

5 ~f iij id11T® ~ jf- A 2: ± tU~ tp' ,~I

Whip cream until8t~'ff; and fo:~d into the cheese filling.

Pour the filling into the cake tin, chill fo-r 2 ...... 3 hours until firm" decorate 'wid]' frlt!'s','h cream, Iemon s~ices and, 'mint.

I~; 1~~,Ifj;, ,~ ~

m:J ~' ~J ,". 'M_' i~

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119

m II CME: lASE iiiM'Ii'u"mlif' l-'r' t~t 13]t) I recipe of sponge coke base (see ".13)

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M,;W3lm I - '~

JTj ill!:. ±250 R: 1:'50:! *';!=~31-

1 pkt, mango ,jelly powder

.J=I~~4:U" .. L .... powdm

, cop hot 'W~l~ef'

1 cup 'whip,ping' cream 2508' cream. choose SOg sugar

:3 large mangoes,

±

M a n g D

[ h ~ ~ 5 ~ [ a k ~

'J )if METHOD

11 A~~~~~~~M* •• ~* ~~'~I~~~.~~, g,.~~~.~,',~ ,J!! UX "'lU]})t ~ IH-1)Qf m 1\1;;', t]\., Ii"" 11l' ., 1'"f 1;f.Ji 111 r;.or;: ,.... JfA ~ II~ j~,...E:1" , ,19\!.Jl~~ iIil

~ . ilI!.- ",. #~mb~ 13r'A~ Ift~ltj~

3 1m Jf!!' c'~; "J:::lrll':' '~,~aI7) ~ ~", -C' ~ ,~J ~_t 0

Dissolve gelatine ;and ,~eU.f powder in ho 'water." leave 'to cool. Place 2 mangoes in blender and hlenfi], into a. puree, reserve 3 tbsp for drill] ing, dice the remain ing mango.

2 ~<hn'~I~~~,~ m ~IF JjJJ "Ill, 1 .JI ~ FE! rl~ Q

Beat whipping cream until thick,

t=!l_, 1$<~~lI'~, ~P]J -r,m g

Line the side of a lose ... bottomed cake rin. Place a la,ye:r of sponge cake as I he base, P'OIlJ cream, cheese mixture [0 vier' the top, d:riz~de with the reserve mango : . uree .. Chin. 'to set,

'ifn '~~ ;z;; ~ , ~ t~, I~I $. .' I

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I 'recipe of dig~sti"v~ hi, cwt crumbs base mixed with 1/~, 'up cinnamon (sec p,J2)

tiI,~ IFIWNG :4J)llltz ± ,5,({) Jl tllOOJ!", ~~3f.! 1i ' ;j'ifb 1121R.~

g flOUT' SOg 'brown sugar 30g' butter. 1fL tsp cmnam:OB,

['innomon

$IJ 7! MET'HO D

1 irtIWz±_Sj'.m1;J - h'OAJ~,~~1] ... tlS::#~ 0

Ru b butter in, flour, stir 'in. brown sugar 'and. Ciml1EW:WOn until crumblv,

Sprinkle the crumble toppmg over the: fUling;., Bake a (200 t /400 ~ ) for 4[)-- 5·0 minutes, let cool ,and ,cl~~t Dust with :icing 8llgJH 'before serving,

tt. ~l:.~ l/jfj15l1(){}{)f41J;<J:

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lUlllJ!fr. gIFIF III =PM, jf~ ~ _~taM¥.

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1 recipe of digestive biscuit crumhs base (see p" I 2)

ta M FIWN'G 7Fii! ~tfj 1_ tim T} mrdl ~ ± 500 R. _lOO~ f!!!' I} .1 ~IJ.

tA ~l!- 'l!, ~ SAt, J ........ "J'..J WJ ~

ff_·=\!fw 1/2:l~ jflJ}M I ~ (B1J®l

1 tin apricot hal ves (drained SOOg cream cheese lOOg sugar

1 tbsp, gelatine "3 tbsp, bot waler' 1/1 vanilla extract

whipping cream 1 cup (y.'hipped)

lfllllCOtpreserve (warmed)

..,....~ ....

whipped cream

I

,

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Apri[Dt

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~t" l~f ~!~ ~ . _~ 7f: 7K 7J' ~ -t" JJ'" m ~!1JI ,,}t, Q

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Dissolve gelatine in bot water and bear into the mixture, mix in the apricot puree, vamlla ,and wh \ sped cream.

S'i[ir in. the, dtced apricot and, 'pour over the base, 'Ch.'~U at least 3- 'hours UU[a Sf" .'

fGmA#litS:fi ~'*fJ81i

jf ro. ~ ~ #]JI;I;oom. if

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50g sugar

tJ IE 'CAKE BASE' r,~itmmn!6l 'r too.l2.J]D

1 recipe of Di,g>eSl1V'e bill coil base. (~OO 'p~ 12)

B_~,oo& fTtill/2 ~ (*,l~)

]t" ~Mz±SOOR: 8UlO.fl

12~t xtj(2~

lOOg sugar

Ji __ 250~~ f§SOR:, trWl ~ t~'tJt q -,t1~) ;I~'1, tJi~ 1lUtl.W·hlueberries 50g sugar

I!l#Il:and juice of 1 lemon

1 tbsp~ cornflour

I 41 j II~ JIIL

~

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I

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1 J[_~ 50~_~ilfJ·G·1lL.·.IJlfi*.i~:~'~~.~ ~~.g,

:Put ' ':~uebe:[r.ie:s; SOg' sugar and lemon juice in a '3JU£)frpan. and conk until ,5,vrup'Y' over low heat, ·~e't. cool

2 ~I n (Ii "* .M~ b'-4rll ?1Ifui' ~ _j~-~~! Zil: :~ _ ~

, .w, u1u .:n:. ~ =s 'l/J 'rllltll·Z :L ~. 11 ± r~: A ill

'Bea."t cream cheese and IOOg sugar until smooth.

3 jJIUAJi.'~~ :bf~·~J~f~iiJr5] 0

Beat in 'th· blueb erry pa_s' e] fresh cream and leggs.

4 m ~1-'~'Ait*nt~ ~.:pB,~trlJj(~'~il~ -~J60 tIllS ~ *1.JI'ill/J\ ~~J, ~1$,; E{j1<m~Jit'm' 0

.'o'U.'r over the 'bas' an,' I bake in water 'bath. £ID.t (160 't I 325 Dr. ) for 1. hour 1 Iet cool and chill,

15 1t_~ltJfrti*~·~:fllit·~ g( In=p *,~J!.1aft! - *~~m:T~ _t Wl~.~o

Mix 'mit!' ingred ients for topping, cook unttl thick over medium heat, let cool then pour over [hie blueberry cheesecake and. serve"

:::17' ~.i!

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. "'I Jti1rfi1tmllmfg iiJ1I£ ft5SlffOl()_i Sf1fifOFJ -ffJ*;!iii~tJt1f.+ ;k.1IJM!t

g cream cheese 1008 su gaIt'

2. ripe banana

1 tbsp, lemon juice 2 egg

lOOg walnut kernels (ehopped) 2-3 banana (sliced)

2-3 tbsp'm sugar

I!'

J'

t_I, JI CAD· lASE:

m recipeof digesti ve biscuit base (see p.12)

til 'l FlWNG ~i'fbZ:±500Jt _'1005£

Sb~vJ:; . 0 ~"Er~2/"

fr_rrt~B - :2R

I~

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ti_2'--3 R (~~ Jt)

Banana and Wa~nut

*J~, METHOD

1 4ru;~'~_±~~.~~1_~~'_ ~.m, .w.,Jf~ ~ ~ 'V,g J . ~J, ml e

~ '..(..)t"h u.50/,J·q

2 wtjIIi'~ f1! A.~:_tt~,~ ~:t J!L}~~ ±'yl A IJ ~:l' ~~ m~' c

Mash 'banana. and mix withlemon j uice, 'bea_ into the cheese mixture.

3 *,jiff·~'~trlt~±ll*~' ,n'A.~'~~~Q

.'OUI the beaten ,ggs inro I he cheese mixture, beat welt. Stir ill the chopped walnuts,

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Pour 'L1.1e :fi Hil1g over the 'base and. bake in a. wa en- bath at an ] 80 t I

35:0- ~ oven for 5'''0·' minutes let C" ool """fFII'd chill

: ..... ~ !U'V'~'~' 1,1 ",~ '1 .. _. ~.~~,,~~Llu..· '_'~~~I l_~ _ . iU . (!.~J'Ll""· " 'I llll~,.

5 Ji'ltfili t~r J: w·_ '~ fa If" ~>. t#'lif ~ {I-" 'j ·tlJ'f~' ~~'~ D

Decorate wi th s liced '" anana, spr n'n'k le the sugar and grL~ I unt 11 go~den brown,

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t! JI CAKE lASE 1fj iM M,t! l1»' t!llI31]f)

] :" ponge cak'e base (.se-e p.l ,3)

..

I

250g cream, cheese loog sugar 200g strawberry

1 tbsp gelatine.

V4-:CUp Jemen j nice I cup fresh cream

__ n _j1}i$i!, H7~ sliced strawberry whipping cream

,I I... Ja:

:e: .... ,'_

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21 ~,iJ,~~tJitt_, irf l~l ,1,f1i~,f'f:~:t1li 0

Pu ree the s.'j rawbe fries 'in blender and rese rye 4 tbsp, f()f deceea ion."

issolve g,e::~a.'[ine in lemon j u ice ~n, 'hot \,~aJm:er.' bath ~ 'be at into the cream cheese mixture followed. by the strawberrv puree, Whip 'fresh, cream and fo:~d, into 'til.' cream cheese mixture.

4 ~tlll~Ht~JH:fjfME,~ MJ:,~,_J~~ fflJ]~ijJitfH~m~, I:I?~,*i?$;~3 ~',4,l~'~t ~ tiJ ~ Wiljrl' ll __ Jr 0

Place the sponge cake over the base of 'me tin, pour the: :fil~i~ng into the tin, drizzle the reserV'led strawbeDtn,t puree over the fHlrn,ng'j and sw irl 'to 'make ripp le, c'hill _;,~4 llOU{~1 '[Q set, decorate with s rawberry

ill + d' 'h' ~.,J

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311

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·fJ!Jj it i1,)tjJ JJi [ .tf U~112,]l]

1 r.,ecipe of digestl.ve biscuit crumb base (. 00 ·p.l2)

11 ", FIWNG ~,JJJl,~'1 ii~ iRiit l/4,'_~ _fT2~ o.l&:, ~ *'~) M"ltb 1. -'$ infll;f± ,500 R: ~iG~ -.~

,ti~ *JI~ 1! _ y¥f (Fil:~

I bsp ge]atine powder 1~, cup bot water

juice and gta'led rind of 2 times 1 cup fresh cream

500g, cream cheese

1 cup condensed milk

few drops of green fond coloring (optional)

• DECORA11ON lfll_, Afjjf[bm_

;2

L ,i m ~

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±

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~~ .

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1- · h '1'· "" - d hot water

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Mtx g:e ;f!iUne wttn me JUIce all. .. - --' '

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Wh- - ~ - - - - 11'" g:I-'" tl y··' b eat cream cheese and con' i'C'N ed 111 ilk unt ~ 1,

. " 1 P cre:rn.n1.. .LIL. '~ .... .'. , .... = .~ -' _ .

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co ~o'[[ing',"

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P'oU[ into cake base and chill to set before serving,

fftT Rr'y mIX tfJ ~Jte iii S!i .t. fS] tt!l~#l t£ 1'31it fG,W + ~,¥f,?If WJJti[jllJ~A'f~ ~ sr: jjfj{j[~mt1J~It1iitE!Il~

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'331

tJ lie CAKE BASE ~i~1t tMmli: ~~. ~ (JJL.l211fl

1 recipe of digestive biscuit Jtrumb base (see p, 1.2)

ta ~ flWNG ~'MlZ:±500Jt tllOOJt

Bit ~ btrft,,}

m'2,', , " 1f1=i ' '

, ;I~ llirit tfjg3·flJJ· ~:E'F- (fl@J

500g cream cheese l00g' :sugar

grated rind. and juice of 2 oranges gelatine

Reall11 cup (whipped)

zi

Mandarin,

Orange and

*J li M· ~'O: D:

__ l;lIln.· ..

Br lng' orange j ulce ·10 bo il and 'mix wi the '[hie gelatine until dijSio:~'Ved,~ .Add me' gelatine Iiquid, the rind. 'at'O,'tco the cheese mixture and, 'beat until smooth, fold In the whipped cream.

Pour 'he f~11in~ into the cake tin, chill un [H set.

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Cheese and liqueur are magical together, as their tastes compensate each other.

It is a wonderful experience serving liqueur cheesecake with wine in gatherings and parties.

,tJ ,J! CME BASE m1tttftJHi. 1 ~ tltt2]Jt)

1 'recipe of digestive biscuit base (see p .12)

ta fBI. FlWNG IfCJ-=f (DPllfdT) l00~ Mt.1fffI/2 '~ milb;!±,500~ 81505t m,ji4R

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sugar yolks

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21 tD3M':f:±!~J_trm', jJ~Am_~, .;r~!tEffi.m~ ·tt!g ~

'Beat cream cheese and sugar until creamy, add legg volks; lemon .. zesr

and. flour Ii mix well.

S ',- ,', " nllla es ,-- "-' nd ,,-.' ,', ,- ,c'n: .. -t... -'Ll"" -- ',. ,,' id '-. ~'-'"''

- tu~ ~n. vant. ~a essence- an, . sour C,lieam, ,('O,!UlOW UY O~1.e rum. an ' . r~J.1S,[n~

:POUl' 'the' atter over the 'bale and hili, in a water ba·th. at 1 70 t: 1.325 '~F' oven 'hot' 'm hour until cooked,

- ~i~Ja ~ 1t~ePiIf.·_t_·nmlI_trltJfl g

Chill serve with nun. and. aisin sauce before serving,

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J,~;;';;B; ~'§~~ ~7% 1LHJJ~'j "" lB..!J' lrg.~ fti't . m.

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,3QI

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tI, Iii CAKE lASE i!f{: :mmli: 1 f!&' U~12~]

1 recipe of almond biscuit crumbs base (see p.12)

112t'ff a*,ftl6~fll/4 ~ "_~ffB 1/4 ~It

1 ff (BtT~J

ff. - J=tS05l: (#tW) _"_la (MOO)

500g cream cheese lOOg' ugar

] tbsp. gelatin 1/. cup hot water

112 cup evaporated milk 1/4 cup Amaretto .L.IJ'~"I~_

I
It Ii! A,mar~tt,ID

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'n._w~o

'Dissolve gelatin in hot water and. beat into the cheese mixture. 'Wllis'k in eV81p orated milk, amaretto and vanilla extract,

ChlU to sC' for 3.:1: least 8 hou rs, decorate 'W ith w'h ipped ,CJre'8.11r:t, ,~1- mood flakes and d ust w nth icing' sugar 'befn:re' serving ..

Amarett.o f!"~ rgt: "il Rfj'F.:;ttYJif. jf~.t5~Q~M

• Ji! CAKE BASE 1~;4tin1#~] l' emI2]:!)

] recipe of digestive biscuit crumb

b ~2)

, ase (see p.l ~

ts~ *' FtWNG m,ftb'~ ±' 500 Jl: _150~,

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Beat ere am cheese and sugar until smo oth i, Gradually b e81.~: in the ,eggs and. Grand Marni .. er to

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Still" in mixed peel and orange zest,

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flour the batter '[n:to the tin, and bake, in 'water 'bam, ar 1 70 t /325 CP oven for 1 hour.

Let 0001 and cht '~~, sprinkle with, extra 'mixed pee] and, grated zest over the top ~ Dust Ugbl~y with Icing sugar ~

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l recipe of Oreo biscuit base (see p, 12)

_I ,~J F'IWNG

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[ h ~ e 5 ~ [ a k e

~J jl MIETHOD

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Add. in the ~ one by one, whisk until creamy. 'Wbis:k In the Bailey's 'u.q.UIl'!U I' II pour [he mixture into the' cake tin,

-I ·~[3,Z±·Vf~TE~Jj}(,a~~-J: J:M180 t/3.50~ 2<JJ1I ru I]';IIM a Bake tn hot water bath art ~M80 t /35'0 '11' for t hour llnlrr.iJ. set"

Chtll and dust with cocoa pow, -e-r and. Ictng sugar.

elql6ljg~~1F.u~;gg ~~ ~=:'j{JjJfJJ~ ~~~lf, ~-J4r

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m J! CAKE BASE f~'1t tltJJi 11' (.mI2J{)

1 'fe€ ipe of digestive biscuit crumbs base (see p.ll)

ta "RWNG

.....v.v~ ,~lt}i_) 3l1l~:t4t

{skinneil and tinned peaches

5\1'.-11_ 8autetne

.a1'l'Ja1le cbeete

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ijlJ ;i METHO D

11

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Cur peaches in :halft. and. soak in '[ he Sauterne f()if 1 hour, 'Ble:nd the

peaches w i.th soaking llq uid Into puree, ..

Beat mascarpone cheese and sugar u:n'cU smooth .. , .D~;s~ol.ve gelatin in hOI: wa.te'F' ,and beat into the mixture ..

Stir in peach puree, Fold in the whipped cream and] 'POW" ()" er the biscu it base,

Chill for 6-8 'hours until set, decorate wi[h. whipped cream extra peach lta.~ ves,

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il_l'l ~,~

tJ Ii! CAKE BASE m 1t tJf11f Jj£ 14'" (m12]i)

1fIJ~'1N~. of digestive biscuit crumbs base (see p.12)

de Cassis liqueur

tfJ til DECORATION, JlIiIU~",Ii& 11r ~4fIIi1It'" 112 ~ ~ 1'_ iQ I

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Beat cream cheese wlrh sugar until smooth.

'\Vh.isk in creme de' cassis . and then g'ieID:ltlv '€okl 'in the wh'lpp' ed cream

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'Pour the mixture 111[0 the cake tin ~I chill for ,6-8 hours until set,

Topping: Dissolve j,eUy : _ owder in tbe hot water, pour over '[hIe cheese ... ,

cake '-w-",·h"";i!!i;o ,{"I'·C··· ded

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Ch~:U, the cheesecake For another 1 hour, decorete ,w,· th fn!s:h. berries and serve,

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The rich alld creamy re .. ture of fr . III baked cheescake is

what most cheesec ke lovers cral,ling fer · The quality and prop rnon of cream ch· ese used in h recit) s is . sse tial for the fla ur ·

7H 1t fjft~Hm 11'" (Ji! 12 Ji)

1 recipe of digestive '11m scuits (see p.l2)

ta ~'fIWN'G jij'iJa ~ ± .500 :& Ml25JG ~J,R

MJ31w 1/2ii~ j:,1iji~~m lf2,~~

sung, eream cheese ID25'g sugar 3Ie,g'gs

112 cup sour cream 112 ~,p v miIJI I, essence

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,~_~ ._:_ __ TOPPiING

BiHfEE 112 ' ~

lb. Clip' sour cream, 25g: su.g.

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Bear cream cheese and sU,ga:r together until smoorh, :add the rest of the fLU ing ingredients and beat w,elL

Pour the fi ling- into the cake tin, bake over a hot water baeh at 1 70 t I 32S -p oven, for [h hour.

3 MiJ<. __ m. W'~-*·/J\n~~~·_·~'j ffj·(ga

Take away rhe 'water bath .. ~ bake for another 1/2 hour until slightly brown a, Let cool and chill,

Beall sour cream and sugar together, pour over the cheesecake and bale for further in 7 minutes ar 'j 11e same temperature,

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531 , __ I

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[fi ~ 2 tlJ It. 1>'Io'-~' -. ll8~1t Ti-~1/8~~

tjf' 11 c.ul BASE ~trt»,Jll~ (Mt.12 [JjJ

1 recipe of giager SD2IlP base (see .1'.12)

'[~ -~'i 1~~nnwmiDrn

l~ lSp: Ground Iln;~E , - @g frt ~ "tlrnlP.kin I.,

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Z

Pumpkin

utumn

[he~5E![ak~

$IJ ).t METHD D

1 ~~'m~~'7ot/325~ ~ Preheat oven 'lUO 1 70 <ic I 325 ~ "

Sif in, flour and, spices, mix, well. Mix In the pumpkin p'U ree and vanilla es~a~n,ce i

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Pour [he cream cheese filli:ng into the cake tin, bake in ~I water ba.th,

fO"r'1 hour until golden brown, Ie cool,

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A llmfljJlJ{~fittllitn~*Jjf ~~~;1til'-

lOOg S;tl.g'lf

1 't:il1,P CbeStD.ulllllire~ J. egg

~ cup whipping. cremn vanilla emu'

-

,

gamee 1 cup SOg

~1rilB8ID whipped Vi cup ] candied chestnut

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$j 1!, METHOD

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e:a[ cw.-'eam. cneese ano SUg2l1f unn . smoot . e. ftJ··, ,C IfS.Ul.U puree an _

'beat well,

Graduallv 'he at in eggs, cre@Jn and va..'nHla. essence ..

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Pour the cheese mixture into the cake tin, 'bake in a 180 't .135"0 P.' oven. i'n a water bath for 1 hour, ~et cool.

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Chill the cheesecake for at least 1 hour, Turn the cake out .~ decorate wl th whipped cream, chestnut puree and chesmut, dust. with W,c:illg'su_gar.

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1 r-ecipe.

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II ~ IFIWiNG

is .f5Jl: JJ 1100 £ 4WB25~ j}}~l:!: ±' ,5100 ~, _75~,

~-'~~1/4~8

DOg white chocolate 25 g' bunter'

SOOg cream cheese ",5g: SUgM

lJ4 tsp, vanilla, essence ]12. ,cup fresh cream

1 egg'S

II~T400--500:R: ~IHii~jij~

,GOg --- 5iOOg ra~:pb, ~ i~I:J ~uaglr

J

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t~ [hocolate and Raspbe ies [h~s~[ake

~J )£ MEJ:HiOID

Melt white chocolate and butter over a. howlli of hot water,

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Beat cream cheese wlrh sugar until cream V, add. melted chocolate and 'beat well. Gradually 'beat in, the van" ill a, :fresh cream and egg un ti 1 'the mixture is smooth.

PIOU'f the cream cheese fi II ins' Into 'the cake tin, place the cake tin over a water bath and, 'bale a 150 t I 300' ~ oven, for 1 'hour" Let cool and chill o vemight,

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ro'-' n,*ft""'Ii.'I' _~ '.' iIA'llwl'll

I recipe of Oreo biscuit crura ~se (see p e- l.2)

til fit. FIWG ep' ~ Jt]Jc ~~ i12 ~:It

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lbsp~ il1lstmt ooffee

1[4 CUp 00" 'WIlL [t ~gcream cheese

111 _. tl MOCHA TOPPING !)~JJ U)O:R (-t}]0$) tf:tijftll 112_~ ttf11~·It, ~,iii,50R

expresso SOg butter

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Bea cream cheese with sugar until. creamy, gradually add the eggs; <:]"nd- yo'~rk-' 'bD"3I'F' 'un" - 'C' ([ ;I'" '-r a 0:.1 'm' , c~.t

Do!, I" '" I·:~. '~I 1·~![JJ.!tL.. '" W. ~[.ba ;'I:]."l!

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Stir 'm.n [he cofte~e Iiq ueur fresh c ream, coffee '~kl!.uH~:ur and vanilla.

1~rJf:ffz±~lt,f:i~fiJAt11lt - ,') ~TB_}j(~iltI'l ~~6:Q t/325 r.- 3<)]' ~ ~1J 1/J\ ~ I f~ ,iiut;' , ~ 11t, 0' .Pour'rdtemixnIDe,mro'the,cake:tln1,:md.mkem,3.'\Wterbaihata l60 t /325 t-' oven for ~ hour, ~,et cool a.nd chill.

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Bring fresh cream and in uant coffee [0 botl, Iq,u.:ick'~y pour over the chopped choco la,J ,e and butter, and stsr until melted Let coot

Pour the mocha topping over rhe cheesecake, decorate wit:h cream and coffee beans,

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:~ recipe of IOUo; OQob~ ~'rnml[) -~, I> e (see 'p.l:i)

,et~'~ 112 1=* ~~ ~ 'nbl~~ ~m2R JtflJ_lIit 50 Jt (_~)

500g- cr~m cheese 1 ong m:~',ar

lh. CUll 'ftl-osh cream 1 tsp vanilla extract 2 eggs

50g Oreo cookies, cnrshed

,tt im DECIORATIONI _~J_t#m .251l ,_.l,~:l1I1 ~ 6 ~ $. ~:

B fT j§jgjjll n:li

25 g Oreo cookies crumbs 6~,S whole Oreo cookies

if2 CD P fresh cream (w,bipped,)

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[ookles

nd [ream

[heeseCB

$j )i M,EtHOD

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'Beat cream cheese and sugar well, Add cream into '[he mixture and mix, well. 'Wh.isk. in eggs and vanilla extract, S,t~l' in, the crushed, IOr-eO

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"

coo .ses.

2 ~ l?ll: 1~ ft' ~ J~' fi/tlf- ~ r*J J ~ 'r B 1i]1< ag ~ .1J!t~ J!.:y:, 180 t 1350 t" ,~

~'~I~ ~ 5'O~60f}~, l~J±Pf~~,,~ -*fft_m*m ~

Pour the mixture into the cake (in, and, bake in water bath, am: (1.80 t I 35-0 !IF )1 oven for 50, ..... 60' 'minutes, 'Let cool and, ,c.'hi~t

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Sprinkle the Oreo crumbs on tOP!1 decorate With 'w:h~'p,ped. cream, and Oreo cooktes,

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1 recipe (If digestive 'b,t'S:wit rmmtls base (see p, 12)

is oM, FIWNG

jTj M z ± .500 )t, fi lOOi: jJJ=lf.!il:l ~

-ill t;:g . Q ~'=)m4,1 ,

R~tWl --,~

_151lJJ50R (,mit)

500J cream cheese 'IOOg sugar

1 vanilla bean

4 eggs

J cup' sour cream

50g dark chocolate (melted)

d

Jan i I a

[he~5~[ake

~II';'~, "_

~yl ~ MEIHOID

1 'tQ3im;z,±~ft1T~,+'it 0

Beat cr, am cheese and sugar togethe r unri n smooth.

w1fi,1l,jtp~lM-'t., ~~,"'-r'l' 11nj!,Z::±11,itltl., bl~A,~~':i~It,j1ji~1 tJ~iB'tmtt'D

Split the vanilla bean in h,a~.f~ scrnp off the seed and, add to '[hie' cheese 'mixture. Beat in eggs, and sour cream until V',ery creamy"

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Reserve 'th, cup of the 'batter and pour rhe rest into the cake tin.

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:MIx the melted chocolate and the reserved batter together jl and. drizzle over the cheesecake li'be:raUy.. ,Agi[at,e the 'mix ture w,~th, a. toothpick, to crea te :81 marb le ,e'ffec[~

:I~~ T~:7j(.;ij~}tl.~ AT 180 t 1350 ~iF ag't~~l~'jJ illJJ\M ~{~i" If.] 0 Bake the cheesecake at' I( r,80 t I 350 F )1 oven in waller bath for I hour, Le It cool and chin before serv ing,

~ ~ ttl ~ ,~'! jJJl iislJf .A .f!' E e« 15 Jl tJ Fi'~ ;S !j'.~ ,. ~ ~ fa. {t AJl!f f!l]if ~,

ilv'anilla. ~ t19;8 ¥tfi£.M eM 7f 19 "lVa ianUla" -ii} ifffRf Q'

155;

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I!l1K E~l ~'Jtg~' "

1 tbsp . 0003 powde[~ ~ggs

]11. ctg) sour~. 1/41 t~p v,amRarex~t 1001 dark cherries (pitt&l) S"o-at,~o 1 _]14 Clip' KirsCH for: evemi 5m

CHERY TOP . NG,

AltI~t4.50Jt (~~) _,50~ 1jtli3 _ ~:; ~~'~2.~lt

450'g dark cherry (pittedJ, 501 s:uglr 'ih, cup w ster!1 2 c'bsp. 0 'rot] u r.,

2

Forest

B I a r k

_hees~[ak~

Beat cream cheese with sugar until SI1100t'h,., Add the melted chaco", late cocoa powder and eggs, beat well,

~D' A, ~,j}3:~ ~ .,4i ff ifb'1I'~ c fl,A, S, :~, illM' ~,B!tr,~ 0

St ir in. the sour cream and vsnilla, fold in, the soaked dark cherries.

Pour the filling over the base and bake in a. water bath .81'[ I( 1.50 t I 300 "F ) for 5; 0-60 minutes unt H firm, let cool and chill ..

Cherry topping: Mix all the ingredients in a. saucepan) and cook over medium heart until thlc .. ken, let cool. POUI' the topping over the cheesecake and serve,

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"5 Q h ws rz Wt1.ld at ,Kits Q,h Tone ~'~I 'e It TS w,abia f1tJ

, -

157

, [' ~naps, tllirmbs base (see R, ·c

·iI M FIWNIG jij fIl z ± ,500 3t tllOOR:

PJlf3ft ~r-J.tt 2 ~J.t Il~'iw l~ tI ~ 7~ Jl. ttl] W}

.500 g cream cheese lOOg suglr

j eggs

rI 'Em DECORATION _:t .. -

.M- -bo' 'It, 1.1, '-n;: r!::;" -f-. e.:t ~ ~ H!li~rlll 0( ;,J ~_)J ·m fir

c~d.~e : I gjl g~ whi:p' ,ea, cream tll[l"d me ~te"fi ~:IiIQ~o].ale

2

Ginger

[andl~d

e[akE!

'~I 5!. ,M,EllH10D

1 )rj 'ft ~ ±'.fU Ii ~',~,~: n.t Jlj 7~OO ~ ~

#+: ~'l3¥ nt .L , JI T ~ ,~~,}( ~ Ji A' ) ,It{ 1160 t 1.3 25 ~ j(, fJ 1firj so ;ri* a POU'f over the 'base and bake in wa ter bath at (160 t I .325 T. ) oven for 50 minu tes.

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Let. CIOO 1 and chill, gamis:h with ff,esh cream melted chocolate and candied ,g inger before serv m,ng,.

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fli 'ljOfJ'i;( *~ &Jfif/i s.

Cheesecake is originated in E «Tope.

Its style of cheesecake is both traditional and simp,le.

Without all the decor:ations' and trimmings I

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~ a CAKE BASE tf:MtJf&:2{& (~14 )ll)

2 recipes of pate sueree (see p" 14)

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Pour in the' fiUin,g'", Ba~ke in, 190 t 1.3 7,5 ~ for ," hour or until golden brown, serve warm or chilled.

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731

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300g Ricotta cheese

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75g C8S,tmqillB[

3eg ~..--..:

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RI[otta

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S~f~ I he ricotta cheese i1[1.'[iO aL mixing bowl~ beat 'nn sugar and egg f.';' II smoo h

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followed bV 'the zest and vanilla essence ..

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Roll 2/3 portion of the pate sucree into Ihc'm thick and. line a 'Han. dtsh .. Pour 'the cheese fining Into 'me: p~S'irIy case, ron and cut the rest into 2cm ribbons, and,lay in lattice patterns over the flan.

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10031 4R 01J2:1:~ n 11'- (If JiJ iiU57SJl IiS4Jl tta25)t

• JiE CAKE BASE 44th _tJf Ji 1 ~ (~12J[)

recipe of shortbread crumbs base (see pJ2)

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Beat cottage cheese :and sugar U[1'['n smooth,

Stir in egg yoU" mille, 'nelnon, zest and flour"

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'\Vh,i15:k egg' whites 'with icing sugar until stiff, fold gent' 'y into '[he cheese mixture,

Chop the sultana :md fold into '[he batter"

5 4 ~ lIBlJ3i~t#fl~] ~ E:r 110 t t31.25'l' I~r~]';m,~ ~'l.O '_,_ ,I 5 H ~:i::I@, 0 Press the shortbread doug'h mto an 22:cm cake tin, bake at ]'10 t I 32:5' ~ oven for ]0,-,15 'minutes unril golden brown,

6 rez:'±,?m*tJjJ:ij.i,1jf~,~ ,~,lSO t:: I 300" *,j)' 1 ] ,j\!M') il'nto Pour the cheese mixture over the 'base and bake at 15'0 t: I] 00 ~ oven for 1 :hout,.,

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tJ 11 CAKE BASE tt- ilb 11 li Jll1' (Ja14 liD

1 recipe of pate Sueree (see p.14)

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Stir ~n. the sultana, grated Gouda and ·flour~.

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Pour the' cheese mix ture into the' pie crust and. bake at 1.8{) t /350 1F for 45 ..... 50 minures uru i~ golden brown, ,chiU before serve,

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tJ JI CAKE BASE 'tt: fEb 1ft#J(E I +. t~)4Yi)

1 recipe of shortbread biscuit crumbs base (see p,.14)

.. " FIWNG _~±250Jt

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Uilbl/4 $1\ t¥j}NlI14 _~

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250g cream cheese 250g Fmmage Frail lOOgsugar ~ flour

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' ,I[U:)UI, egg yo. MJjj sour cream, tres , cream an· varuua, stir we. .'

Pour '[he cheese mixture into the cake tin, bake in water bath at (180 '~C /350 ~ ) oven for ~5_,-50 minutes until golden brown, let cool. Chill befotre serving,

,

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recipe shortbread biscuit crumbs awe (see p.12

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2 eggs

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Or ase and coat at sp.r:in,g fa:rm 'tin ·with. butter and breadcrumbs,

"Wh"" "'k d b - '~-I fl" 'uffy- S' _. '" h - h

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, .,': lS·· eggs an· I' .rOVID sugar unm:t. I.' .," ~ :". r.lI ~n, t.1 e cottage c eese m

zests ..

MJx in the melted butter and :pOU( the batter into the cake lin. and. bake 3i' 1 7'0 t I 3ZS l' fc)(r 1 'hour until golden b:rO'\WL

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8[31

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1 recipe of shortbread bi scuit crumbs base (see .P~ 12)

tS MFIWNG t1J fdr:t: ± 500 Jt MlOO}% Bij(4:R i1i5501l

~± lOO1l (ltj$) _84ft

SOOg cream cheese lOOg sugar

4 egg yolks

5O.g flour tOOgS ·

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Add egg yoUo; and t10Uf'~ Then beat. well, I old. in 'ilie Swiss cheese,

4 fQ'fi_1IlIfj·a,~'~ ,1U,t80 ~c I ,350" ag'*jJfR4.51t*~,~~_ ~ ~ ,~irm 0

Pour ih,e, mixture into the tin :md. bake 'in, (1,8,0 t, 1350 _, ) oven fOI ,45 minutes until risen and gok en brown, let cool and chi t,

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tJf tI CAKE BASE * iii tJf &: 1112 f]} ttE 14JD

11k portion of pate sueree (see 1'.14

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Mix cottage cheese, ground almond, sugar, e.gg volb.~ fresh cream and vanilla ext ract together,

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.It( 180 t, l 3.50 l j(jj ~Jij} .3,0 --- 35 ;t~. _¥ .:i:_ e, Q

Pour the, fill~n,g' into the flan crust, bake 81' 200 t I 400' ~ :~6:r 20 minutes.j then lower the temperature to 180 t l 3.50 P and bake t()r fu:r~l1ver 30.-,35; minutes, until golden brown,

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us.t Wl.11t u nc.~ng sugar a:n - _ 8erv'e.,

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Professional pastry chefs continue to develop new fia - ors of cheesecake as to satisfy the ever~changing market.

Special flavor cheesecakes signify different trends in different times,

25,gfiour 4 egg: whites

w. ell

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rease an" une a caze tm,

Beat cream. cheese, butter and ,SOg of the sugar toge her unti 1 creamy. Mix in egg yolks, milk and vanilla ..

Whis.k egg' whi es with the remaining sugar until sdff; fold gently into me cheese mix i un '"

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P'OUT the batter into the cake lin, and bake in water bath at {15·0 t: I 300 ~ ") for 1 hour j let cool and Sterile +

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p. green tea powder ~creame~

tJf 1l!E CAKE lASE'

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1 reci pe of sponge cake base (see .pJ3)

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ream, egg VO .. -.S.~ sugar an corn ,OUf togetr er ~

Heat milk wrn,'th green tea powder until dissolved, S~ow'~y stir' the hot m~& into die yolk. mixture, 'return, to the saucepan and cook until th[ckens~

Beat cream chee untU sofr, then slowly whisk in. [he hot custard urn til smooth. :M ix in '. he dtssol Vied gelatin,

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tJ .Ii ICAKE BASE'

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1 recipe of Oren, cookies crumbs base (see 'p.12)

1f11li~ 1~L2 -, ([3 n~) ~JJj;R:JJ WJ] Jt 25 ~

~ .......... (whipped)

DDUbl~

[h~ese a

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.inea 22cID, round. cake tin with grleaseproof paper, then press with the cake base

Wh,m.'P. cream cheese and sugar until smooth; dissolve gelatine in hot water ;aJ:n.d mi lk.

D ~, '!I de 1PlD... ~ ch t;>·e€l;e 'm '"l v r- _ - r-'e I" 'n-' , ''''0 ., P ...... rt ions r-' h 0,'" m-: _ .; ''!;.\'' 'ILU ith 1[- h . Q' dark .

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and white chOCiola te resp ectively.

-' 1----2 J~\'rn~t ~'rI, tm ~

Fold h3J:~f of the w hipped cream in. . each m ix ture and 'La yer-j he mix ~ ture over the' base ~ chill f,or 1, ..... 2. hours until . set

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iii fa' .25 Jt

tJf II: CAKE IAS,E MittJUi l.~ C!AL 1. 2N)

I recipe of digestive biscuit crumbs, base (see p.l2)

I cup .Dlaple syrup ----.2eggs

lSg flom

_., ........ d chopped)

-- DECORATIQN ~~ifblU.Lrti'~ ftesb cream and 'pecans

Z

Maple and Pecan

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Bear cream cheese and. maple syrup log-ether until. smooth, S.liO'W~Y beat in '(he eggs",

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Bea w.n. the sif~ed flour lnro thee cheese mixture. Add the chopped pecans and mix well, Pour the mixture 1-0,[0 the. till,

Bake the cheesecake over a hot 'water bath for- WI,., hour, then, Iower the " emperature IDO 1 70 iC I 3:25 t" and bake for another 3,0 m inures unti] cooked .. , Let cool.

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ChUl the cheesecake for 1 hour' decorate 'with. whipped cream at'nd

h l bef

W· .' ""0'" ii!Il p"~'can-;"'~ .~' o,itiF[e- ~:Q·rv··· ~In-Ip

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517

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1.1" (£ 1.2 ][)

fIffS!.1wsoo1£ 7SJt Art fiR fA 3ii.it _1_~

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tJjr)iJIJ 12 tff:

-~ 1-211& (lilt:)

SOOg cream cheese 7.5,8 sugar

- tbsp, ,g'eladne

3 tosp, hot water

1 cup coconut milk 2 egg white (whipped)

1JJ fresh cream (whipped)

1 cup pineapple chunk NUl» @tional)

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