• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Maizina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet

Translation

Crustless No Bake Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Maizina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Let it cool down before putting it in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy!

Ingredients

Cookie Base

• 1 1/2 cups cookie crumbs (Digestive, savoiardi, or graham cracker crumbs work well)
• 1/4 cup butter, melted

Cheesecake Filling

• 8 ounces cream cheese, at room temperature
• 3/4 cup powdered/icing sugar
• 3/4 teaspoon vanilla extract
• 1 cup whole/whipping cream
• 1/4 cup toffee bits
• 1 tablespoon gelatine
• 2 tablespoons milk

Topping

• Caramel sauce, to taste
• 1 cup broken chocolate caramel bars

Directions

1. Prepare the Base:
   1. Combine the cookie crumbs and melted butter.
   2. Press this mixture down on the bottom of a 7-8 inch springform cake pan.
   3. Chill in the refrigerator for 20-30 minutes to set.
2. Cheesecake Filling:
   1. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy.
   2. In a separate bowl, beat the cold cream until stiff peaks form.
   3. Dissolve the gelatine in milk over low heat, then mix it with a portion of the cream cheese mixture.
   4. Fold this into the remaining cream cheese mixture.
   5. Finally, fold the cream cheese mixture into the whipped cream, adding the toffee bits for that extra crunch.
3. Assemble:
   1. Pour the filling over the chilled cookie base, smoothing the top with a spatula.
   2. Refrigerate for 4-5 hours, or overnight, to ensure it sets perfectly.
4. The Finishing Touch:
   1. Before serving, drizzle with caramel sauce and sprinkle the broken chocolate caramel bars over the top for a decadent finish.

Serving Suggestions

This cheesecake is a showstopper on its own, but if you’re looking to elevate it further, consider serving it with a dollop of whipped cream or a side of vanilla ice cream. Each bite promises a delightful crunch from the toffee bits, a smoothness from the cheesecake filling, and a rich, gooey sweetness from the caramel and chocolate topping.

Nutritional Information

Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 461 kcal per serving
Servings: 8

Ingredients:

For the crust:

• 8 whole graham crackers, crushed
• 2 tablespoons butter
• For the cheesecake:
• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the peaches:

• 4-5 medium peaches or nectarines, cut into bite-sized pieces
• 1/4 cup brown sugar

Directions:

1. Prepare the crust: In a small bowl, combine graham cracker crumbs and butter.
2. Spread onto a baking sheet and bake at 325°F for 7 minutes.
   (Baking the crust is optional, but does create a crunchier crust).
3. Set aside to cool.
4. Whip the cream:
   1. Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.
5. Mix the cheesecake base:
   1. In another bowl, add cream cheese, powdered sugar, and vanilla.
   2. Beat until well combined.
   3. Fold in whipped cream.
6. Prepare the peaches:
   1. Cut peaches into bite-sized pieces and toss with brown sugar.
7. Assemble the cheesecake:
   1. Spoon the crust into dessert glasses, and top with a bit of cheesecake mixture and peaches.
   2. Repeat layers until the glasses are filled.
   3. Sprinkle with remaining graham cracker crust if desired.
8. Chill:
   1. Refrigerate at least 1 hour before serving.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 4 servings

Ingredients:

For the Crust:

• 2 cups crushed chocolate chip cookies
• 6 tablespoons unsalted butter, melted

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated
• 1 tablespoon milk
• 1/2 cup mini chocolate chips

For the Cheesecake:

• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Topping:

• Mini chocolate chips
• Cookie dough balls
• Chocolate sauce

Directions:

1. Prepare the Crust:
   1. Mix crushed cookies with melted butter.
   2. Press into the bottom of a 9-inch springform pan.
   3. Chill in the fridge.
2. Make Cookie Dough:
   1. Beat butter, brown sugar, and vanilla until creamy.
   2. Add flour and milk, mix until combined.
   3. Stir in mini chocolate chips.
   4. Form into small balls for topping; set aside.
3. Cheesecake Mixture:
   1. Beat cream cheese, granulated sugar, and vanilla until smooth.
   2. Gently fold in whipped cream.
4. Layering:
   1. Spread half of the cheesecake mixture over the crust.
   2. Sprinkle some mini chocolate chips and add a layer of cookie dough balls. Cover with the remaining cheesecake mixture.
5. Chill:
   1. Refrigerate for at least 4 hours, or until set.
6. Decorate:
   1. Before serving, top with mini chocolate chips, cookie dough balls, and drizzle with chocolate sauce.

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes
Kcal: 420 kcal per serving | Servings: 12 servings

Ingredients:

• 8 ounce cream cheese, softened
• 1 tablespoon vanilla extract
• 3.4 ounce package of instant vanilla pudding mix, unprepared
• 3 cups heavy whipping cream, divided (plus a bit more for the ganache drizzle)
• 1/4 cup powdered sugar
• 2 cups Nilla wafer cookies
• 2 cups miniature marshmallows
• 4 medium bananas, sliced (about 2 cups)
• 1 tablespoon lemon juice

Directions:

1. In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
2. Add the vanilla pudding mix and beat until fully combined (mixture will be chunky).
3. Slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture while beating, adding only 1 tablespoon at a time.
4. Mix in powdered sugar until fully combined.
5. In a separate bowl, beat the remaining 1 ½ cups of heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.
7. Slice bananas and drizzle with lemon juice to prevent browning.
8. Fold banana slices, Nilla wafers, and miniature marshmallows into the mixture, reserving some for garnish.
9. Transfer to a serving bowl and garnish with reserved bananas, marshmallows, and cookies.

Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 8 Cups