GROOT-Kombuis | Megan Smit maak ‘Strawberry cheesecake crunchy ’ | 27 Feb 2026 скачать в хорошем качестве

GROOT-Kombuis | Megan Smit maak ‘Strawberry cheesecake crunchy ’ | 27 Feb 2026

Ons is in die GROOT-Kombuis saam met Megan Smit en sy maak ‘Strawberry cheesecake crunchy' op Die GROOT Ontbyt, 27 Feb 2026. Prep time: 15 minutes | Bake time: 12 minutes | Yields: 12–16 squares Ingredients 1 cup sugar 1/2 cup milk 1/2 cup butter 1/2 cup cream cheese, softened 1/2 cup strawberry jam 1 cup white chocolate chips (or chopped white chocolate) 3 cups quick oats or instant 1 tsp vanilla extract Instructions Prep the Oven and Pan: Preheat your oven to 180°C. Line a square or rectangular baking pan with baking paper, leaving a bit of overhang on the sides to help you lift the bars out later. Boil the Base: In a saucepan over medium heat, combine the sugar, milk, and butter. Bring to a boil and let it bubble for exactly 1 minute. Combine Creams: Remove from the heat. Stir in the softened cream cheese until the mixture is smooth. Flavor: Mix in the strawberry jam and vanilla extract until well combined. Fold in Solids: Stir in the quick oats and the 1 cup of white chocolate until fully combined. (Note: The white chocolate may melt slightly if the mixture is still very hot, creating a fudgy texture). Spread: Pour the mixture into your prepared pan and use a spatula to press it into an even layer. Bake: Place in the oven and bake at 180°C for 12 minutes until the edges and top are golden brown. Cool and Slice: Remove from the oven and allow to cool completely in the pan; this is crucial for the squares to set. Once firm, lift the baking paper out and slice into squares. #groot-kombuis #recipe #diegrootontbyt