5 ingredient cheesecake: My RSG debut

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When Nina Timm invites you to join her on the Radio Sonder Grense (Radio Without Borders) food blogger program on a Thursday morning, you risk your job and say yes.  Since she asked me to keep it as short as possible and since Afrikaans is only my second language, this quick and easy 5 ingredient cheesecake was the first thing I thought of.  

I first found this recipe on the back of a condensed milk tin but ever since I’ve first made it everyone has asked for the recipe. Since I will be on the radio tomorrow morning (28 Feb 2013) at 9am on 102.6FM (or thereabouts) and I will be speaking Afrikaans, I have translated the recipe below accordingly. The English recipe is under it though so not to worry.

Please note that you can make a base of crushed tennis biscuits and melted butter but I made these without a base in silicone cupcake moulds instead. You could also bake these in sterilized glass jars and pack them for picnics :).

Suurlemon Kaaskoek

250g geroomde maaskaas

397g kondensemelk

80ml suurlemoensap

5ml fyn geraspede suurlemoen skil

250ml vars room styf geklits

Virhit oond tot by 180 grade.

Meng maaskaas, kondensed melk  and suurlemoensap saam en laat staan om dik te word. Meng room by en roer suurlemoen skil by. As jy ‘n base wil maak gebruik 200g Tennis Beskuit en 80g gesmelde botter and sit dit in n bak voor jy die mengsel insit. As jy dit nie wil gebruik nie en jy wil klein kaaskoekies maak, gebruik silikon vormpies en deel die mengsel daar deur. Plaas vormpies in rooster bak met 5cm koue water. Bak vir 8 minute (dit sal nog steeds bewer). Laat dit afkoel voordat jy dit in ‘n yskas sit. Geniet met a bietjie room of roomys.

Lemon Cheesecake

250g creamed smooth cottage cheese

397g full cream sweetened condensed milk

80ml fresh lemon juice

5ml finely grated lemon rind

250ml fresh cream, whipped to stiff peaks

Preheat oven to 180 degrees. Mix together cottage cheese, condensed milk and lemon juice. Set aside to thicken.  Beat cream to stiff peaks and slowly fold in thicken cheese mixture and blend gently until well mixed. Add lemon rind and transfter to prepared baking dish/silicone moulds or glass jars. Bake for 15 minutes (8 minutes for smaller containers) until just set. It will still wobble when you remove from the oven but will set while standing. Set aside to cool before transferring to the fridge to chill before serving. Serve with fresh cream or ice cream.

Nina Timm also took this recipe and made it something completely unique and beautiful just to show you what you can do with these basic ingrients. I have copied and pasted her tweaked version from here:

Tropical  Cheesecake

Makes 1 cheesecake or 6 individual cheesecakes

Ingredients

250g creamed smooth cottage cheese

397g full cream sweetened condensed milk

80ml fresh lemon juice

5ml finely grated lemon rind

250ml fresh cream, whipped to stiff peaks

125 ml toasted coconut

4 granadillas – or used tinned granadilla pulp (the Rhodes brand 115g tub of granadilla pulp works well)

Method

Preheat oven to 180 degrees. Mix together cottage cheese, condensed milk and lemon juice. Set aside to thicken.  Beat cream to stiff peaks and slowly fold in the thickened cheese mixture and mix well. Add lemon rind and transfer to a prepared baking dish/silicone moulds or glass jars. Bake for 15 minutes (8 minutes for smaller containers) until just set. It will still wobble when you remove it from the oven but will set while standing. Set aside to cool before transferring to the fridge to chill before serving. Serve with the toasted coconut and granadilla pulp.

4 Comments

  1. nina

    February 28, 2013 at 4:44 am

    Thank you Tami, the honor is all mine to have you on my show!! Good luck for this morning!

    1. rumtumtiggs

      March 3, 2013 at 11:40 am

      I had such a blast Nina. Thanks for inviting me xx

  2. Zirkie

    March 5, 2013 at 9:31 am

    I am so glad you enjoyed the talk! I love those silicone moulds!

  3. Bookmark this: Best recipe series - easiest baked cheesecake ever! - Rattle and MumRattle and Mum

    September 9, 2014 at 8:55 am

    […] how versatile it is. I mentioned in on Nina Timm’s RSG blogger spot on a Thursday back in February 2013  and I suggested that she replace the lemon juice with granadilla pulp. Passion fruit […]

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