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Carrot Cake Cheesecake Recipe

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Carrot Cake Cheesecake

A great carrot cake and a traditional cheesecake all in one bite.

Cook: 1 hr 10 mins
Additional: 9 hrs
Total: 10 hrs 40 mins
Prep: 30 mins
Servings: 16
Yield: 1 9-inch springform pan

Ingredients:

– cooking spray

Cheesecake:

– 3 (8 ounce) packages of cream cheese, at room temperature
– 1 cup white sugar
– 4 eggs
– 1 cup sour cream
– ½ teaspoon vanilla extract
– 3 tablespoons of all-purpose flour

Carrot Cake:

– ¾ cup packed dark brown sugar
– ⅔ cup canola oil
– 1 egg
– 1 cup of all-purpose flour
– ¾ teaspoon of ground cinnamon
– ½ teaspoon baking powder
– ½ teaspoon of salt
– 1 cup grated carrots
– ⅓ cup chopped walnuts

Frosting:

– 2 cups confectioners’ sugar
– 4 ounces of cream cheese
– 1 teaspoon almond extract

Directions / Instructions

Step 1

Position the oven racks in the centre and lower third of the oven. Preheat the oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place it on the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.

Step 2

Beat three 8-ounce packages of cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat 4 eggs, 1 at a time, into the cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.

Step 3

Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into the batter.

Step 4

Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place the pan on the rack above the roasting pan with water in the oven.

Step 5

Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering the top of the pan with aluminium foil if browning too quickly. Cool for 10 minutes.

Step 6

Run a knife around the edge of the pan to loosen the cake; cool to room temperature in the pan on a wire rack. Refrigerate for at least 8 hours. Remove the outside of the springform pan.

Step 7

Beat confectioners’ sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of the cheesecake layer.

Nutrition Facts:

Per Serving: 510 calories; protein 7.5g; carbohydrates 48.5g; fat 32.8g; cholesterol 118.4mg; sodium 270.8mg.

Source – AllRecipes

Food and Drink

Fast beef tacos recipe

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Fast beef tacos recipe

Fast beef tacos recipe. We love Mexican cuisine for its simplicity, ease and flavour and no dish encapsulates this more than beef tacos. And while there are plenty of variations to classic tacos, we think this recipe for beef tacos is the easiest and quickest out there – all you need is 5 ingredients and 20 minutes.

Top with refreshing iceberg lettuce and capsicum, and you have a delicious, fun and hands-on dinner for the whole family.

20m cook
4 servings

5 Ingredients

* 8 Coles Hard Taco Shells

* 500g Coles Australian No Added Hormones 3 Star Regular Beef Mince

* 50g pkt Coles Mexico Chile Con Carne Seasoning

* 2 cups Coles Shredded Iceberg Lettuce

* 1 small (about 200g) red capsicum, seeded, finely chopped

3 Method / Steps

Step 1

Preheat oven to 180°C. Place the taco shells on a large baking tray. Bake for 5 mins or until heated through.

Step 2

Meanwhile, add the mince to a non-stick frying pan over high heat. Cook, stirring, for 5 mins or until the mince changes colour. Add the chile con carne seasoning and 3/4 cup (185ml) water. Cook, stirring, for 5 mins or until the mince mixture thickens.

Step 3

Divide the taco shells among serving plates. Fill taco shells with the mince mixture, lettuce and capsicum.

source – cooking365coza

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Food and Drink

Slow cooker Korean beef recipe

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Slow cooker Korean beef recipe

Slow cooker Korean beef recipe. Who needs takeout when it takes just 10 minutes to prepare this slow cooker Korean beef? Simply get all your ingredients together and let the slow cooker work its magic.

The beef melts in your mouth with every bite thanks to the sweet and savoury flavours of the bulgogi sauce (which can be found in the Asian section of the supermarket), onion, garlic and ginger. The smoky notes from the sauce also infuse into the meat, and the addition of toasted sesame seeds on top show how easy it is to create a rich and complex flavour profile with such simple ingredients.

The beef mixture can be stored in the fridge in an airtight container for up to 3 days, making it perfect to have for leftovers. If you ask me, this recipe has the same strengths as a curry – it tastes even better the next day!

10m prep
4h cook
4 servings

9 Ingredients

* 1kg beef chuck steak, cut into 3cm pieces

* 1 brown onion, finely chopped

* 2 garlic cloves, finely chopped

* 5cm piece ginger, grated

* 2 x 240g jars bulgogi sauce and marinade

* 1 tbsp cornflour

* 2 green shallots, thinly sliced diagonally

* Toasted sesame seeds, to serve

* Steamed rice, to serve

3 Method / Steps

Step 1

Combine the beef, onion, garlic, ginger and bulgogi sauce in a slow cooker. Cover and cook on HIGH for 3 hours 30 minutes or until beef is almost tender.

Step 2

Place the cornflour and 1 tsp water in a small bowl and stir to combine. Stir into beef mixture and cook, covered,
for 30 minutes or until sauce has thickened and beef is tender.

Step 3

Top beef with shallots and sesame seeds and serve with steamed rice.

source – cooking365coza

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Food and Drink

Cauliflower cheese cob loaf recipe

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Cauliflower cheese cob loaf recipe

Cauliflower cheese cob loaf recipe. It’s not often the stars align when you’re developing a recipe. Especially when working on magazines, you’re creating recipes six months in advance, hearty stews in the middle of summer and light salads in winter.

But when I was asked to develop this recipe for a cauliflower cheese cob it coincided with family coming around for a barbecue. Putting garlic butter in the cob meant I had instant garlic bread, and the filling became a perfect cheesy side to the grilled steaks and bangers. Although this cauliflower cheese cob worked beautifully as a side dish, it also makes a perfect vegetarian main meal. Truly a great crowd-pleaser.

20m prep
40m cook
makes 6

10 Ingredients

* 600g cauliflower, trimmed, cut into florets

* 1 tbsp olive oil

* 50g butter

* 1 leek, trimmed, thinly sliced

* 50g (1/3 cup) plain flour

* 500ml (2 cups) milk

* 155g (1 1/2 cups) pre-grated 4 cheese blend

* 1 large cob loaf

* 50g bought garlic butter, melted

* Fresh flat-leaf parsley leaves, to serve

4 Method / Steps

Step 1

Preheat oven to 200C/180C fan forced. Place the cauliflower on a baking tray. Drizzle with the oil. Season with salt. Roast, stirring halfway through cooking, for 20 minutes or until lightly golden.

Step 2

Meanwhile, heat the butter in a saucepan over medium heat until foaming. Add the leek and cook, stirring, for 3 minutes or until softened. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Add two-thirds of the cheese and remove from heat. Stir until smooth.

Step 3

Add the cauliflower to the cheese sauce. Stir until well coated. Season. Set aside.

Step 4

Line a baking tray with baking paper. Use a serrated knife to slice about 3cm from the top of the cob. Scoop out the bread inside, leaving a 2cm-thick shell (reserve inside bread for another use, see notes). Cut the lid into wedges. Place cob and the wedges on the prepared tray. Brush the inside of the cob with the melted garlic butter. Spray the wedges with oil. Bake for 10 minutes or until the bread is lightly golden.

source – cooking365coza

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