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PINEAPPLE TOFFEE SLICES


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A different take on the classic cheesecake! This recipe uses BAKERS Nuttikrust® biscuits, macadamia nuts, crushed pineapple and soft cream caramel toffee. A perfect afternoon teatime treat.

Serves 8

 

ingredients

1 ½ x 200 g packets of BAKERS Nuttikrust® Biscuits

125 g butter

1 x 64 g packet soft cream caramel toffees,thinly sliced

15 g (1 ½ sachets) powdered gelatine

1 x 440 g can crushed pineapple

125 ml castor sugar

200 g cottage cheese

30 ml lemon juice

250 ml fresh cream, beaten into soft peaks

2 egg whites, stiffly beaten

50 g macadamia nuts, toasted and chopped finely

hints

Don’t be tempted to use raw pineapple. It contains an enzyme that will prevent your gelatine from setting. Only ever use canned or home-cooked pineapple with gelatine.

instructions

  1. Reserve 6 of the BAKERS Nuttikrust® biscuits for the topping and place the rest of the biscuits in a processor. Process into fine crumbs and transfer to a mixing bowl.
  2. Heat the butter and toffee pieces over medium heat until the butter is melted and the toffee pieces have begun to melt. Add to the biscuit crumbs and mix well.
  3. Push the mixture into the bottom of a 20 x 30 cm pie dish and place in the fridge to firm for about an hour.
  4. Add just enough cold water to the gelatine to cover it and set aside to sponge for a few minutes.
  5. Drain the pineapple, reserving the juice, and place the fruit in a mixing bowl. Heat the juice and add to the sponged gelatine.
  6. Stir until dissolved then add to the crushed pineapple. Add the castor sugar, cottage cheese and lemon juice and mix well.
  7. Fold in the beaten fresh cream and then fold in the beaten egg whites lightly, taking care not to lose any volume.
  8. Pour the mixture into the crust.
  9. Coarsely crumble the remaining biscuits and mix with the nuts. Sprinkle over top and place in the fridge to set for about 4 hours before serving.

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oor

‘n Verskil van die klassieke kaasskoek! Hierdie resep gebruik BAKERS Nuttikrust® beskuitjies, macadamia neuter, saamgepersde pynappel en sagte karameltoffie. ‘n Perfekte namiddag teetyd bederf.

Bedien 6 – 8.

 

bestandele

11⁄2 x 200 g pakkies BAKERS Nuttikrust® beskuitjies

125 g botter

1 x 64 g pakkie sagte Cream Caramel Toffies, dun opgesny

1 1⁄2 sakkies (15 g) gelatienpoeier

1 x 440 g blikkie fyn pynappel

125 ml strooisuiker

200 g geroomde maaskaas

30 ml suurlemoensap

250 ml room, styfgeklop

2 eierwitte, styfgeklop

50 g makadamia neute, gerooster en fyngekap

 

instruksies

  1. Hou 6 van die BAKERS Nuttikrust® beskuitjies eenkant vir die bolaag en verkrummel die orige beskuitjies in ’n voedselverwerker.
  2. Verhit die botter en toffiestukke oor matige hitte tot die toffiestukke amper gesmelt is. Voeg dit by die beskuitjiekrummels en meng goed. Druk die mengsel op die boom van ’n gesmeerde 20 x 30 cm-tertbak en verkil goed.
  3. Gooi intussen net genoeg koue water oor die gelatien om dit te bedek. Sit eenkant om uit te swel. Dreineer die pynappel maar behou die sap. Plaas die fyn pynappel in ’n mengbak. Verhit die pynappelsap en giet dit oor die gelatien.
  4. Roer tot opgelos en voeg dit by die fyn pynappel. Roer die strooisuiker, maaskaas en suurlemoensap ook by. Vou die geklopte room in en daarna die geklopte eierwitte. Giet die mengsel in die voorbereide kors.
  5. Verkrummel die orige beskuitjies grofweg en meng dit met die neute. Strooi dit bo-oor en sit dit in die yskas om te stol vir ongeveer 4 ure voor opdiening.
  6. NS: Moenie vars pynappel gebruik nie. Dit sal beslis verhoed dat die gelatien stol.

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mayelana

Lena i-cheesecake ehlukile! Leresiphi esebenzisa ama-bhisikidi e-BAKERS Nuttikrust®, ama nati ama-macadamia, u-phayinaphu ocubuziyo ne-ayisikhilimu le-karamel toffee othambile.

Ungadliwa abantu abangu – 8

 

imqobelo

Ama-phakethe awu 1 ½ x 200 g ama-bhisikidi e-BAKERS Nuttikrust®

25 g le-bhotela

Ama-phakethe awu 1 x 64 g lokhilimu we-karamel toffee othambile nosucwecwiwe

15 g we-phawuda we-gelatine

1 x 440 g wekani lama-phayinaphu ayizi cubu

125 ml wa-shukela ocolisekileyo

200 g cottage shizi

30 ml ujusi wa-lamula

250 ml wa-khilimu, ophehliwe waba isihloko ezimbili. Amantshu ama-qanda amabili aphehliwe

50 g yama-kinati ama-macadamia athosiwe aqotshwe aba yizicucwana

 

isiyalelo

  1. Godla ama-khekhe awu 6 e-BAKERS Nuttikrust® ozowasebenzisa ma usu qedile, faka lama-bhisikidi asele ku-food processor. Wa-cubuze nge-food processor ufake izicucwana endishini kuze kuncibilike i-bhotela nama-qhephu e-toffee.
  2. Hlanganisa nezicubu zamabhisikidi ugovuze. Hlohla inhlanganisela ezanzi kwepani likaphayi eliwu 20 x 30 cm ubese uyifaka efrijini isikhati esicishe sibe ihora. Hlanganisa amanzi alinganayo abandayo kwi-gelatine ubese uyifaka eceleni isikashana.
  3. Khama uphayinaphu, ubeke ijusi, uhlanganise uphayinaphu endishini. Shisisa ijusi yephayinaphu uyifake kwi-gelatine.
  4. Govuza kuze kucibilike ubuse-uhlaganisa nesicubu sephayinaphu. Hlanganisa ushukela ocolisekileyo, cottage shizi nejusi yalamula uhlanganise kahle. Songa ukhilimu ophehliwe namantshu ama-qanda aphehliwe kalula, qaphela ungahlanganisi kakhulu.
  5. Thela inhlanganisela ku qweqwe. Enza lama bhisikidi asele abe amaqhafuqhafu ubuse uhlanganisa namakhinati. Fafaza phezulu ubese ufaka efrijini kuze kuqine amahora awu 4 phambi uphake.
  6. PS: Ungalingeki usebenzise iphayinaphu eluhlaza. Aphathelene nekhemisteli avimbela igelatine ukuqine. Sebensiza uphanyinaphu wethini noma uphanyinaphu ophekwe ekhaya negelatine.

nutticrust







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