LEMON CHEESECAKE

HI!!! I TRIED OUT A GREAT RECIPE TODAY....THIS WAS A BAKED LEMON CHEESECAKE.ORIGINALLY I WANTED TO MAKE RAKHI S CHEESECAKE WHICH HAS BEEN A GREAT HIT .UNFORTUNATELY I COULD ONLY TRY THE RECIPE OUT LATE IN THE EVENING AT WHICH POINT I REALIZED THAT I WAS OUT OF CONDENSED MILK. I HOWEVER DID HAVE YOGURT AND PHILADELPHIA CREAM CHEESE. UNFORTUNATELY I COULDENT MAKE THE RECIPE I HAD PLANNED TO DO SO BUT HAD TO TRY SOMETHING ELSE.....I FOUND THIS CHEESECAKE RECIPE IN A WOMEN S WEEKLY MAGAZINE AND WENT FOR IT AS IT SEEMED TO HAVE ALL THE INGREDIENTS THAT I HAD AT HAND. THE RESULT WAS A MOIST CREAMY CHEESECAKE WITH A LOVELY BISCUIT BASE....... I MADE SURE I KEPT THE OVEN DOOR SHUT AFTER TURNING THE OVEN OFF AND ONCE IT COOLED,I CHILLED IT IN THE FRIDGE FOR FOR 2 HOURS.......IT TURNED OUT QUITE DELICIOUS...IF I HAD ANOTHER TWO HOURS I WOULD HAVE COOLED IT FOR EVEN LONGER..........HERE GOES THE RECIPE
BAKED LEMON CHEESECAKE
INGREDIENTS
1)1 PACK DIGESTIVE BISCUITS
2)100 GRAMS BUTTER
3) 2 250 GRAM PACKETS CREAM CHEESE SOFTENED
4)250 GRAMS OF HUNG YOGURT
5)1/4 CUP LEMON JUICE
6)1/2 TSP VANILLA OR A VANILLA POD BROKEN AND SEEDS ADDED TO BATTER
7)1/2 CUP CASTOR SUGAR
8)3 EGGS LIGHTLY BEATEN

METHOD
1) LIGHTLY GREASE A 8 TO 9 INCH SPRING FORM PAN
2) COMBINE BISCUIT CRUMBS AND BUTTER IN A BOWL.
3) USING A GLASS PRESS CRUMB MIXTURE EVENLY OVER BASE AND SIDE OF TIN(I JUST LINED THE BASE WITH THE CRUMB MIX.
4) REFRIGERATE BISCUIT CRUST FOR 1 HOUR
5)BEAT EGGS AND SUGAR IN A BOWL WITH AN ELECTRIC MIXER UNTIL PALE AND THICK(6 MINS)
6)ADD CHEESE,HUNG YOGURT AND LEMON JUICE.BEAT TILL SMOOTH AND CREAMY
7)ADD VANILLA/BEAN AND MIX .
8)POUR MIXTURE INTO TIN AND BAKE AT 160 DEGREES CENTIGRADE IN THE MIDDLE RACK FOR 50 MINUTES.CHECK TO SEE IF CHEESECAKE IS DONE.IT SHOULD BE WOBBLY BUT NOT TOO HARD OR TOO BROWN.
9)CLOSE OVEN AND KEEP TIN IN OVEN FOR AN HOUR.
10) TAKE OUT AND COOL TILL IT REACHES ROOM TEMP.
11)CHILL FOR 4 HOURS OR OVERNIGHT
12)DECORATE WITH CREAM AND STRAWBERRIES IF DESIRED.

VANILLA CUPCAKE WITH VANILLA BUTTERCREAM

HI GUYS....FOR ALL YOU CUPCAKE LOVERS,I HAVE THE IDEAL CUPCAKE RECIPE FOR YOU...LEARNT THIS FROM A LADY IN LONDON WHO SUPPLIES CUPCAKES TO SOME OF THE BEST BAKERIES.HER WEDDING CAKES WERE LIKE PIECES OF ART...SO BEAUTIFUL THAT MY HEART WOULD BREAK IF I HAD TO CUT UP ONE. I LEARNT HOW TO MAKE THE LIGHTEST FLUFFIEST AND MOST DELICIOUS CUPCAKES ALONG WITH A VANILLA BUTTERCREAM FROSTING AND SUGAR PASTE DECORATIONS..IT WAS A WONDERFUL EXPERIENCE..ONCE YOU VE LEARNT TO MAKE THE BASIC CUPCAKE ALONG WITH A GOOD FROSTING,THE POSSIBILITIES ARE ENDLESS AND THE ONLY LIMITATION IS PURELY YOUR IMAGINATION...YOU CAN EXPERIMENT WITH ALL KINDS OF FROSTING BE IT CHOCOLATE,COFFEE, HAZELNUT MINT,COOKIES AND CREAM PINA COLADA ETC ETC(PHEW).........SO TRY OUT THIS CUPCAKE RECIPE AND FROST IT...GET THE KIDS INVOLVED WITH THE DECORATIONS........ITS SUPER FUN..........HERE GOES THE RECIPE..CHECK OUT THE PICTURES........

LIGHT FLUFFY MOIST CUPCAKES (MAKES 30 CUPCAKES)

1)250 GRAMS UNSALTED BUTTER(IF USING SALTED,AVOID THE SALT IN THE RECIPE)
2)360 GRAMS CASTOR SUGAR
3)480 GRAMS SELF RAISING FLOUR/CAKE FLOUR(SIFTED)
4)4 eggs
5)300 mls milk
6)1/2 tsp salt
7)2 tsp vanilla extract
METHOD (PLEASE KEEP ALL INGS AT ROOM TEMP)
1)HEAT OVEN TO 190 DEGREES C/170 IF USING A FAN OVEN
2)BEAT TOGETHER THE BUTTER AND CASTOR SUGAR UNTIL LIGHT AND FLUFFY.IT SHOULD BE ABOUT 5 MINUTES. KEEP SCRAPING DOWN
3)BEAT IN EGGS ONE AT A TIME ADDING A SPOON OF FLOUR AFTER EACH ADDITION.PLEASE INCREASE SPEED TO MAXIMUM AFTER ADDING EACH EGG SO ITS WELL COMBINED AND THEN GO BACK TO NORMAL SPEED.
4)ADD HALF THE MILK
5) NOW SLOWLY ADD HALF FLOUR AND BEAT ON THE SLOWEST.ADD REMAINING MILK
6)TAKE BOWL OUT AND NOW FOLD IN THE REMAINING FLOUR AND SALT SLOWLY AND GENTLY
7)DIVIDE MIXTURE BETWEEN THE PAPER CASES.YOU CAN USE AN ICE CREAM SCOOP TO SCOOP OUT AND DROP IN THE PAPER CASE.DONT BOTHER EVENING OUT.IT WILL HAPPEN IN THE OVEN.
8)BAKE IN THE CENTRE RACK FOR 17 MINS OR UNTIL TOOTHPICK COMES OUT CLEAN.REMOVE CAKES AND TRANSFER TO A WIRE RACK TO COOL.

VANILLA BUTTERCREAM FROSTING

INGREDIENTS

1)250 GRAMS BUTTER
2)1300 GRAMS ICING SUGAR
3)150 ML MILK
4)1 TSP VANILLA EXTRACT
METHOD
1)BEAT THE BUTTER TILL PALE AND SOFT
2) BEAT IN ICING SUGAR AND ADD ENOUGH MILK VERY SLOWLY TILL DESIRED CONSISTENCY IS REACHED,
3)BEAT IN A MIXER FOR 5-7 MINS.
4)FILL THE BUTTERCREAM IN AN ICING BAG AND FROST CUPCAKES
5)ENJOY

STEP BY STEP PICTURES