Mango Cheesecake

• 1 pkt plain biscuits crushed
• 125 grams butter melted
• 1 tsp ground nutmeg
• 750 grams cream cheese
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla essence
• 2 440 grams can mango

1. Mix biscuits, butter and nutmeg
2. Press into bottom of a 20cm lined springform tin
3. Chill
4. Process cream cheese, sugar, eggs and vanilla essence
5. Pour half of the mixture onto the crumbs
6. Spread mango slices over
7. Cover with remaining cream cheese mixture
8. Bake 160 degrees for 60 minutes. Turn off over and leave for another 30 minutes
9. Chill in refrigerator overnight. 

Raspberry and White Chocolate Cheesecake

• 200 grams plain biscuits crushed
• 90 grams melted butter
• 150 grams white chocolate drops
• 500 grams cream cheese
• 150 grams sour cream
• 2 tsp vanilla essence
• 1/2 cup sugar
•  4 eggs
• 250 grams frozen or fresh raspberries

1. Mix biscuits and butter and press into bottom of tim
2. Process chocolate, cream cheese, essence, sour cream, sugar and eggs until well blended
3. Pour half the mixture over the prepared base
4. Place in the raspberries
5. Cover with rest of mixture
6. Bake 1 hour at 150 degrees Celsius then turn over off and let sit in over to set

Triple Decker Cheesecake

• 1/2 cup cream
• 450 grams chocolate chips
• 300 ml water
• 200 grams raspberries (fresh or frozen)
• 3 tbsp sugar
• 2 tsp gelatine
• 400 grams cream cheese
• 120 grams caster sugar (additional)
• 300 ml cream (additional)

1. Line a 23cm loose bottomed cake tin
2. Pour first measurement of cream and chocolate chips into a bowl and melt till smooth
3. Pour mixture into tin and chill till firm
4. Simmer water, berries and first measure of sugar for two minutes
5. Sprinkle gelatine over and leave to cool to room temperature
6. Beat cream cheese, second measure of sugar, and cream until thick
7. Spread over chocolate base
8. Pour over cooled jelly mixture and leave to set for 2 hours

Oreo Cheesecake

• 350 grams oreo cookies crushed
• 100 grams butter melted
• 800 grams cream cheese
• 4 eggs beaten
• 175 grams sugar
• 200 ml cream
• 350 grams oreo cookies coarsely broken
• 400 grams sour cream
• 2 tbsp sugar 
• chocolate curls for topping

1. Mix first measure of cookies and melted butter
2. Line base of the cheesecake tin
3. Beat cream cheese, eggs and sugar till smooth
4. Stir in cream
5. Pour half filling over base, top with broken biscuits and add remaining filling
6. Bake 190 degrees Celsius for 25 minutes or until set
7. Remove and increase temperature to 240 degrees Celsius
8. Mix sour cream, with last measure of sugar and spread over top
9. Bake for 5 minutes
10. Cool, top and serve

Chocolate Cheesecake Brownie

Filling mixture

• 200 grams cream cheese
• 60 grams softened butter
• 1 tsp vanilla essence
• 1/4 cup caster sugar
• 2 eggs
• 2 tbsp flour

1. Beat together butter, cream cheese and vanilla till smooth
2. Add sugar and eggs
3. Stir in flour

Cake mixture

• 200 grams dark chocolate
• 50 grams butter
• 2 eggs
• 3/4 cup sugar
• 3/4 cup flour
• 1/2 tsp baking powder

1. Melt chocolate and butter together
2. Cool
3. Beat eggs till thickened
4. Beat in sugar
5. Stir in chocolate and butter mixture
6. Stir in flour and baking powder
7. Spread 2/3 of mixture in a sponge roll tin
8. Pour filling over
9. Drizzle rest of brownie mixture over the top
10. Bake at 170 degrees Celsius for about 25 minutes

Highlander Cheesecake

This was by far my favourite cheesecake recipe from when I was a child ... not so much now but here it is anyway.

• 2 cups biscuit crumbs
• 100 grams butter melted
• 1/4 cup water
• 1 tbsp gelatine
• 250 grams cream cheese
• 1 can Highlander sweetened condensed milk
• 1/4 cup lemon juice
• 2 tsp grated lemon rind

1. Combine biscuit crumbs and melted butter and press into base of lined springform tin
2. Chill
3. Soak gelatine in water for 5 minutes
4. Heat gradually until gelatine dissolves
5. Beat cream cheese and condensed milk
6. Beat in gelatine and lemon juice and rind
7. Pour into crumb case and chill until set