madebyjade

Manie, ek is verbaas – van eiendomsontwikkelaar (my ma en hy werk so nou en dan saam aan ‘n projek) tot DJ, pa en nou die nuwe eienaar van die drankwinkel met die meeste ganache, jammer panache … Roeland Liquors in Roeland straat – jou kaaskoek is bobaas.  Hier is dit – net soos jy vir my vertel het op 12 Desember 2006. 
“Sit die oond aan op 180 grade Celsius. Maak die kors soos dit moet wees : meng ‘n ¾ pakkie Marie- of Tennisbeskuitjies, fyngemaak*, met 100g gesmelte botter en druk dit plat in ‘n tertbord (wat goed gesmeer is met botter), sit dit solank in die yskas.  Volgende neem jy 2 bakkies roomkaas, wat jy gekoop het, en meng dit met ½  koppie room, ¼ koppie suiker, dan een eetlepel bruismeel en 1 teelepel vanielje geursel.  Vir die volgende het jy twee keuses: vir ‘n ligter kaaskoek – skei 2 eiers, gooi die wit in ‘n klein mengbak en die geel by die roomkaas-mengsel.  Klop die witte totdat dit hul punte hou maar nog sag is, vou dan dit met ‘n metaallepel in die roomkaas-mengsel in. Die tweede opsie is om die eiers te breek en net so in te gooi by die roomkaas, as jy dit ‘n bietjie meer dense wil he. Gooi die vulsel in die tertdop en bak vir … so 30 minute. Voilà!”

*Jy kan dit met die hand doen, sit dit in ‘n groot vriessakkie en maak dit toe, kap en slaan en haal jou frustrasie uit (of gebruik ‘n deegroller). Jy kan anders ‘n voedselverwerker gebruik, dit werk ook baie goed.
J Ek het die tweede opsie ingekluis na ‘n aanbeveling van Uno (hy hou van ‘n dense kaaskoek), so bietjie kooketic license – Jade.
Manie’s Cheesecake
I included the Afrikaans version so that you can understand where it comes from… Hang on!  English here I come!

Manie, I am amazed – from a property developer (he and my mother sometimes work in a partnership on a project) to DJ, father and now the new owner of the liquor with the most ganache, sorry panache … Roeland Liquors in Roeland street,  your cheesecake is the master. And here it is – just like you told me on 12 December 2006.

“Preheat the oven to 180 degrees Celsius.  Make the crust like it should be: mix a ¾ packet of Marie- of Tennis biscuits, made into fine crumbs*, with 100g melted butter and press it flat in a well greased (with butter, smear all around) tart pan, then put it in the fridge for the meanwhile.  Next mix 2 tubs of cream cheese, the bought ones, and mix it with ½ cup single cream, ¼ cup sugar, then one tablespoon of self-raising flour and one teaspoon vanilla essence. Nou you have two choices : you can seperate two eggs, place the egg white in one small bowl and the yolk with the cream cheese-mixture.  Whisk the egg whites by hand or electric mixer untill they can hold a point, but are soft.  Fold the whites using a metal spoon into the cream cheese-mixture.  The second option is to break two eggs and through it right in.  This will create a denser texture, whereas the first option is for a airy and light cheesecake.  Pour the fulling into the case, then put it in the oven for say … 30 minutes.  Voilà!”
*You can do this by hand by putting the biscuits ito a freezer bag, letting out the air and closing it, then mashing and smashing and taking out everything on it, or you could use a rolling pin.  Another option is to put it in a food mixer – which works well too. 

J I included the second option after a suggestion by Uno (who loves dense cheesecake), just a bit of cooketic license – Jade.