Cheese

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Baked Vanilla Cheesecake

Baked Vanilla Cheese Caked
Baked Vanilla Cheesecake
Serves 10
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Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 40 min
Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 40 min
503 calories
36 g
150 g
37 g
7 g
20 g
151 g
347 g
24 g
0 g
13 g
Nutrition Facts
Serving Size
151g
Servings
10
Amount Per Serving
Calories 503
Calories from Fat 330
% Daily Value *
Total Fat 37g
58%
Saturated Fat 20g
101%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 150mg
50%
Sodium 347mg
14%
Total Carbohydrates 36g
12%
Dietary Fiber 0g
2%
Sugars 24g
Protein 7g
Vitamin A
24%
Vitamin C
2%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g biscuits, made into fine crumbs
  2. 125g melted butter
  3. 1/2 tsp vanilla extract
  4. 500g cream cheese, at room temperature
  5. 200g castor sugar
  6. 370mls sour cream equivalent to 1 and half cup
  7. 3 eggs, room temprature
  8. 1/2 teaspoon vanilla extract
  9. 1 tablespoon cornflour
  10. 1 tablespoon lemon juice
  11. handful chopped almonds
  12. handful fresh berries
  13. 2tbsp sifted icing sugar
Instructions
  1. Preheat oven to 160°C (140°C fan forced).
  2. Start with the crust: - add the melted butter (keep 1tbsp for the baking tray) to the biscuits crumbs, the vanilla extract and mix until well combined or process for 15 sec if using a food processor.
  3. Grease both base and sides of an 8 inches cake pan with a little of the melted butter remove the bottom of tray line it with baking paper and secure with the clasps, line the sides too.
  4. Spoon the crumb mixture into tin and press into base and sides using spoon or cup or your hand palm, tapping firmly, chill in the fridge while preparing the cheese ingredient
  5. In an electric mixer at medium-low speed beat cream cheese adding the sugar slowly until smooth followed by cornflour, vanilla extract, eggs one at a time, beating each time until just combined, add lemon juice followed by sour cream and beat briefly to smooth.
  6. Pour batter gently into tin and sprinkle the almond on the top, bake for 1 hour, then turn off oven but do not open door for another 1 hour or the cheesecake would sink
  7. Place the tin on a wire rack to cool and chill.
  8. Before serving run a knife around the sides carefully to lose the edges and unlock the clasps, transfer your cheesecake to serving dish and top with sifted icing sugar, you can serve it with berries (optional).Peace-of-cheesecake
Notes
  1. Refrigerate your cheesecake for several hours before serving, preferably overnight.
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calories
503
fat
37g
protein
7g
carbs
36g
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Merjana https://www.merjana.com/
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Gnocchi with Tomatoes and Courgette

Gnocchi with Tomatoes and Courgette

Gnocchi with Tomatoes and Courgette
Serves 6
If you are potato gnocchi and courgette lover welcome... Every time we'd visit my grandmother she used to make this recipe for us..To this day the scent takes me back to my childhood.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
261 calories
18 g
30 g
16 g
13 g
6 g
330 g
258 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
330g
Servings
6
Amount Per Serving
Calories 261
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 30mg
10%
Sodium 258mg
11%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
13%
Sugars 8g
Protein 13g
Vitamin A
21%
Vitamin C
76%
Calcium
24%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tomatoes, sliced
  2. 4 large Courgette (zucchini), sliced
  3. 1 chopped onion
  4. 2 cloves garlic, crushed
  5. 3 tablespoon olive oil
  6. 1 package prepared gnocchi
  7. Fresh mozzarella cheese, cut into cubes
  8. Spices:- 1/2 tsp Dried Basil, Sea Salt or normal and Ground Black Pepper
Instructions
  1. In a large pot of boiling salted water, cook gnocchi according to package instructions until they float, 3 to 5 minutes, and drain.
  2. Meanwhile, heat the olive oil over medium-high heat in a large skillet, sauté the onion and add zucchini cook until softened, add the garlic, stirring often about 5 minutes, add the tomatoes stirring occasionally until they start breaking down, add the spices to the mixture and cover the pan, reduce the heat, bring it to simmer for about 5 minutes.
  3. Transfer the gnocchi to the skillet, and mix carefully, let simmer together for a minute more.
  4. Remove the gnocchi mixture from the heat and place it into a nonstick baking dish.
  5. Take the cheese cubes and arrange them on top of the gnocchi mixture and bake it in the 350° preheated oven for 20 to 25 minutes or until the top begins to brown.
  6. Let stand 3 minutes before serving and ENJOY!
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calories
261
fat
16g
protein
13g
carbs
18g
more
Merjana https://www.merjana.com/
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