New York Cheesecake (Yogurt version)

Pin It Now!

Dessert time! This is one of my favourite cheesecake recipes. Originally this cheesecake is using dairy cream. Since I’m run out of dairy cream I substitute with homemade yogurt. It ends up cheesecake with slightly tangy taste and we love it! As request by my hubby I top it with shredded cheddar cheese. Nothing delightful to have a piece of it with a cup of hot coffee :)

Snow Cheesecake

Pin It Now!

A friend of mine introduce me snow cheesecake. I have no idea what exactly it is. Without much hesitate I googled the recipe and find out. Basically it is frosted cake with cream cheese frosting and top with shredded cheddar cheese. There is lots of variation cream cheese frosting recipes and the only difference is the proportion of the ingredients.  I prefer my cake not overly sweet nor overly grease. So I tweak the recipe to suit my taste. 

Baked Marble Cheesecake (Pandan)

Pin It Now!

This is my favourite baked cheesecake adapted from Alex Goh cookbook. I have baked many times and the outcome is great! If you are using spring foam it is advisable to line the base with baking paper. It will ease the process of transfer cheesecake to cake board. You may omit the marble and keep plain. It tastes good on its own too.

Roselle Light Cheesecake

Pin It Now!

Hello! How are you? Hope you all have a great time during Chinese New Year celebration.

I wanted to bake cheesecake. Since I don’t have any whipping/heavy cream around, I used evaporated milk. I baked in 6-inch small pan coz worried the outcome may not good as whipping cream. I’m glad the texture still maintain light, airy and kind of melt in mouth.

Easy No-Bake Cheesecake (Nigella Lawson)

Pin It Now!

Nigella Lawson is the chosen 'Star' for this month Cook Like A Star hosted by Zoe from Bake For Happy Kids, Anuja from Simple Baking and Joyce from Kitchen Flavours. I'm fans of Nigella! Everything she cooks sound so simple and yet looks so inviting and appetizing! I own her cookbook for quite sometimes and this is the best time to try out her recipes.

I am attracted by her easy no-bake cherry cheesecake. Since a friend of mine asking for easy cheesecake recipe I decided to try. This easy cheesecake has no gelatine powder neither eggs are used. Therefore no heating or cooking is required. For the cheesecake batter, all you need is whip/beat, fold and fill the pan. Sounds super easy right?

She serves her cheesecake with cherry conserve. Since cherry is expensive here I substitute with homemade pickled roselle. Just blend the pickled into paste and spread on top of cheesecake. Love these combinations and just as good as the one I made in Roselle Cheesecake. She highlights not to use cherry pie filling or jam but anything labelled 'conserve' is good to use.

Since this cheesecake doesn't use any thickening agent it can't stand long at room temperature especially hot weather like us here. So it is best to consume just after remove from fridge. 

Adapted with minor change from Nigella Express Cookbook, Cherry Cheesecake
Easy No-Bake Cheesecake (Nigella Lawson)
Ingredients:
~Base
80g cream cracker crumbs (original 1¼ cup graham cracker crumbs)
1 tablespoon powdered sugar (original 2 tablespoons)
30g melted butter (original 6 tablespoons)

~Filling
1 cup whipping cream (original heavy cream)
250g cream cheese, room temperature (original used 10 oz, about 280g)
¼ cup powdered sugar (original ½ cup)
1 teaspoon vanilla extract
½ teaspoon lemon juice

~Topping
Pickled roselle purée (original used 1 10-oz jar cherry conserve)
*Drain pickled from syrup then blend with food processor till fine. If the puree is too thick just add in syrup to get the right consistency.

Methods:
1. Mix the cream cracker crumbs and sugar with the butter until the mixture coheres. Press the mixture into a 7-inch lined removable bottom pan (or springform pan). Keep in fridge until needed.

2. With an electric mixer, beat the whipping cream at low speed till soft peak form. Keep in fridge until needed.
* Do not over beat as the oil will separate from cream. In order to prevent this happen, place the bowl on ice bath and beat at low speed. Once thicken or ‘lines’ seen it is done. 

3. Without washing the beaters beat together cream cheese, sugar, vanilla and lemon juice in a bowl until smooth. 

4. Remove the whipped cream from fridge. Fold it into the cream cheese mixture.

5. Pour the cheesecake filling on top of cracker base and smooth with spatula. Put it in the fridge for 3 hours or overnight.

6. When about to serve the cheesecake, unmold by removing the sides of springform pan and spread the pickled roselle puree/cherries conserve over the top. Enjoy!

I’m linking this post to Cook Like A Star hosted by Zoe from Bake For Happy Kids, Anuja from Simple Baking and Joyce from Kitchen Flavours.

Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I like to take this opportunity to wish all 

Happy Holidays and 

Selamat Hari Raya! 

Roselle Cheesecake

Pin It Now!

The process of making this cheesecake is similar with Japanese Cotton Cheesecake. It requires melting the cream cheese instead of creaming. After seeing this recipe from 茄子,袅袅烘焙香 remind me of not baking cheesecake with this method for quite sometimes. It yields finer cake texture compare with creaming method. Whoever likes Japanese Cotton Cheesecake you going to love this one too ^^

Ever since I make pickled roselle and roselle jam I wanted to use in decorate cheesecake. Being inspired by Sonia aka Nasi Lemak Lover here come my Roselle Cheesecake.

Cheesecake recipe reference from 茄子,袅袅烘焙香 

Cake deco inspired by Nasi Lemak Lover

Roselle Cheesecake 
Ingredients:
~cheesecake
(A)
300g cream cheese
200g whipping cream(dairy)
40g corn flour(shifted)
4 egg yolks

(B)
4 egg white
80g sugar

½ teaspoon white vinegar (or lemon juice)

Methods:
~Cheesecake

1. Line the bottom and side of 7" round baking pan. Set aside.

2.Double-boil cream cheese and whipping cream until smooth. Remove from heat. 

3. After a minute off the heat add in yolks. Whisk to combine.
*Make sure the cheese mixture is not too hot. Hot cream will COOK the yolks. If the bowl not hot to touch, the temperature should be right.

4. Then add in sifted flour and whisk to combine. Set aside.

5. In another clean bowl beat egg whites until foamy. Divide the sugar into 2 equal portions. Add in 1^st portion and beat till no longer foamy. Add in vinegar and 2^nd portion of sugar. Continue beat until it reaches soft peak form. (soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

6. Scoop 1/3 of the egg whites into cream mixture. Use hand whisk to mix it evenly into cheese batter.

7. Next pour the cheese mixture into remaining whites. Whisk to combine. Once most of whites incorporate switch to spatula. Scraping remaining whites at the sides bowl and gently fold till well combined.

8. Pour batter into lined pan. Steam baked in preheated oven at 120C for about 1 hour 10 minutes. 
* Do adjust your oven accordingly.
* I used steam baked method. I place the hot water pan in the lower rack and the pan at the middle rack. Therefore not need to worry about the water sipping inside my cake. Save wrapping too. Do find out here how I place my pan.

9. After the baking time is over, slightly open the oven door and let the cake cool completely inside the oven. Once cool. Keep in fridge for several hours or overnight.

~Assemble
(A) Roselle filling
80g Roselle jam, recipe here
50g water 
1 teaspoon cornflour
*A bit runny. Next time will increase to 2 teaspoons 

Mix cornflour and water in a saucepan. Add in roselle jam and mix well. Cook over low heat and stir occasionally till thicken. Set aside to cool.

(B) Pistachio nuts
*Place in plastic bag and crush with rolling pin

(C)Pickled Roselle, recipe here

(D) Whipped cream

Methods:
1. Spread Roselle filling on top of the cake.

2. Then frost the sides of the cake with whipped cream.

3. Pat the sides with crushed pistachio nuts.

4. Arrange pickled Roselle on top.

Why not bake this Roselle Cheesecake for the coming Mothers' Day? I'm sure mothers will happy to receive this edible flower cake :)

I am submitting this post to 

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Chocolate Cheesecake with Chocolate Ganache(without Wipping Cream)

Pin It Now!

Worried of out of whipping cream when thinking of making cheesecake? But not for this one! The cheesecake itself and even the ganache are not using any cream (which I had used in cake crumbs cupcakes as frosting). If you ask me is this low fat chocolate cheesecake? I would say ‘Yes!’ if you omit the chocolate ganache :D Anyway since no cream is added it should be alright to take a bit more calories from the chocolate. LOL!

I used Martha Stewart's chocolate cheesecake recipe (low fat version). Since I have extra chocolate ganache from previous cake crumbs cupcakes I decide to spread it on this chocolate cheesecake.

This cheesecake is not rich as those made with cream. It has the tangy taste of yogurt with chocolate flavour. The topping of ganache really give bonus to this chocolate cheesecake (of course with added calories too :P). I really enjoy it! Can't wait to bake again...

I'm using toasted chocolate cake as base. Feel free to substitute with any biscuits that you prefer.

Adapted and slightly modified from Martha Stewart chocolate cheesecake squares

Ingredients:

(A)

85g toasted chocolate cake (can replace with biscuit crumbs)

250g cream cheese

1 cup yogurt (replace for sour cream)

(B)

1/3 cup unsweetened cocoa powder 

2 tablespoons cornstarch

*sift together and set aside

95g sugar

2 eggs, weight 55g each (replace for 1 large whole egg, plus 1 large egg white)

1 teaspoon vanilla extract
Handful of chocolate chips (omit)

Methods:

I used 8' round pan instead of 8' square pan.

1. Lined the base and side of baking pan. Set aside.

2. Put toasted cake into plastic bag. Slightly press with the help of rolling pin till form fine crumbs. Gently press crumbs into bottom of prepared pan.

3. With hand mixer, mix cream cheese and sour cream until smooth, scraping down sides of bowl as needed. 

*hardly get smooth mixture. Next time will mix the cream cheese with sugar first before adding yogurt.

4. Add in sifted cocoa and cornstarch, sugar, eggs and vanilla extract. Mix until smooth. Pour into pan; sprinkle with chocolate chips if using.

5. Bake in preheated oven at 120C for 1 hour or until just set. Remove from oven and leave to cool completely in pan.

*I used water bath.

*adjust the temperature according to your oven.

While waiting for the cheesecake to cool prepare the chocolate ganache. Here is the recipe for chocolate ganache without using whipping cream. 

Adapted from Yummy Tummy

Half the recipe

Ingredients:

25g butter (next time will increase to 50g)

60g milk(I used evaporated milk)

100g semi-sweet chocolate (cut into pieces)

Methods:

1. Mix butter and milk in pan. Bring to boil till butter melt.

2. Turn off the heat, add in chocolate pieces and leave aside for few minutes.

3. Still till smooth and leave to cool completely before keep in fridge.

*the ganache will thicken as it cool. Keep in fridge to fasten the process. 

~Assembling

1. Once the cheesecake has cool, pour the chilled chocolate ganache on the cake. Spread evenly with the help of a spoon. Refrigerate till the ganache is set. 

2. Remove the pan; peel off paper. Cut into slices and serve. Enjoy!

Hot weather, chilled cheesecake and slow action of photo taking session resulting 'sweat' cake :D

I'm linking this post to 

~Recipe Box #30 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

Black Sesame Marble Cheesecake(Gluten Free)

Pin It Now!

This heavy cheesecake is well received by my family. I really like the combination of black sesame and cream cheese. The nutty taste of the seeds and the creaminess of the cheese really go well. I definitely will bake again.

I grind the black sesame seeds instead using the powder form. Therefore the black marble not so fine, black spots everywhere :D Besides creating marble I also added the black sesame inside the base.

This cheesecake is gluten free as I used all corn flour. Feel free to replace with all-purpose or cake flour for not gluten free version. They are equally good :) Hope you will try it!

Reference from Carol Marble Cheesecake
Ingredients: ~ Base
12 pieces cream crackers
1 tbsp sugar
15g ground black sesame
50g melted butter

~ Cake
(A)
400g cream cheese
20g butter
20g castor sugar

3 yolks
30g milk
1 tbsp vanilla extract
15g corn flour


(B)
3 whites
1/2 tsp lemon juice (or vinegar)
60g castor sugar


(C) Pattern
3 tbsp batter
10g ground black sesame

 

Methods:
~ Base
Blend the cream cracker and sugar into fine crumbs. Add in the ground black sesame. Mix well. Add in the melted butter. Spread evenly on the spring foam pan. Chill to set.

~ Cake
1. Beat the cream cheese, butter and sugar till smooth.

2. Add in egg yolk, milk, vanilla extract and flour in sequence. Make sure the mixture is well mix before adding the next ingredient.

3. In other clean bowl, beat the egg white till foamy. Add in lemon juice and half of sugar. Continue beat till glossy. Add in the rest of sugar and beat till soft peak.

4. Spoon 1/3 of the white mixture into the cream cheese batter. Gently fold to combine. Pour all the cheese mixture into the egg whites. Fold until well combined.

5. Remove 1 tablespoon of batter into a bowl and mix well with ground black sesame seeds. Once well mixed add 2-3 more tablespoons of batter. Fold gently till well combine. Adding by two batches will get well mixed batter without deflate the egg whites too much. Set aside.

6. Pour the main batter into prepared pan. With a spoon scatter the black batter on the surface. Creating marble by running a chopstick or knife by swirling the black batter like a snake, S shape and not in straight lines.

7. Steam baked or bake in water bath at 150C for about 25 minutes. Turn the temperature to 120C and bake further 30 minutes.

* Do adjust your oven accordingly.

* I used steam baked method. I place the hot water pan in the lower rack and the spring foam pan at the middle rack. Therefore not need to worry about the water sipping inside my cake. Save wrapping too. Do find out here how I place my pan.

8. After the baking time is over, slightly open the oven door and let the cake cool completely inside the oven. Once cool. Keep in fridge for several hours or overnight.

9. After chilled run a small knife around the cake edges then remove from cake mould. Cut the cheesecake with thin blade. In order to get nice cut heat the blade on stove before slice the cake.
* I pour some hot water on the blade and wipe dry with kitchen towel. This works well too.
* Make sure wipe the blade after each cut. Then heat it again.

I shared this recipe at  

Aspiring Bakers #21: Gluten-Free Bakes (July 2012) hosted by Hanzerie

Summer Fairs & Fêtes and Cake Stall Cakes & Bakes, July’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked

Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms

Makin’ You Crave Monday @Mrs. Happy Homemaker

Market Yourself Monday @Sumos Sweet Stuff



Japanese Cotton Marble Cheesecake

Pin It Now!

Before chill

It has been quite sometimes I bake Japanese cotton cheesecake. This time I created some marble pattern with some cocoa powder.

Since I'm baking for this month Aspiring Bakers with the theme gluten-free bakes, I used rice flour instead. The result is still as great as ordinary cake or all-purpose flour.

I’m submitting this post to

1. Aspiring Bakers #21: Gluten-Free Bakes (July 2012) hosted by Hanzerie

2. Recipe Box # 5 hosted by Bizzy Bakes

 

3. Summer Fairs & Fêtes and Cake Stall Cakes & Bakes, July’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked

Adapted and slightly modified from The Batter Baker

Ingredients:
(A)
130g cream cheese
45ml milk
20g butter
3 egg yolks
1 tsp vanilla extract

30g rice flour (can replace with cake or all-purpose flour)
10g corn flour

(B)
3 egg whites
70g caster sugar
1 tsp lemon juice (can replace with 1/2 tsp vinegar)

(C) chocolate batter
1 tbsp cocoa powder
1 tbsp hot water
* dissolve and set aside

Methods:
1. Place cream cheese, milk and butter in a bowl. Cook with double boiler method until thick and smooth. Set aside.

2. After the cheese mixture turned warm, add in yolks and vanilla extract. Whisk to combine.
* make sure the mixture is not too hot till cook the yolks.

3. Sift in both rice and corn flour into the cheese mixture and whisk until well combine.

4. In another clean bowl, beat egg whites until frothy. Put in lemon juice and add in sugar gradually, beat until soft peaks.

5. Scoop about 1/3 of egg whites into cheese mixture and fold to combine. Pour the mixed batter into whites. Again fold and make sure all the egg whites are well combined with the cheese mixture.

6. For the cocoa batter remove 3-4 tablespoons of batter into the cocoa mixture. Mix well and set aside.

7. Pour the plain batter into 8” round pan with lined base and sides. Pour the cocoa batter on top. Then create the swirls with a chopstick.

* for better swirls swirl the chocolate batter like a snake, S shape and not in straight lines.

8. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 20 minutes. Then turn down to 120C and further bake for 20-25 minutes.

*Oven temperature only for your reference do adjust according to your oven.

9. Unmould cake immediately upon removal from oven, if not the cake will shrink a lot.

* Don't worry of handling soft cotton cheesecake. If the cheesecake is well cooked you won't have the problem of removing the cake. It is not fragile that you think :)

10. Once cool keep the cake in fridge to chill before serving.

Do support and shop at my blog. You might need these. Happy shopping!

Featherlight Cheesecake

Pin It Now!

 

This feather light cheesecake is indeed very fragile. The texture almost like wet cake :D I'm not sure whether I succeed or not. Feel very awkward having this cake. But when I asked my hubby about this cake he told me he likes it. Well I guess that is the different between chiffon cakes lovers and butter cakes lovers :D  
 

I can't get pretty swirl into the cake. Maybe should swirl slowly when moving around the cake batter. Anyone have any advice?

Adapted from Wendy, Table for 2..... or more

Ingredients:(A)

250g milk
20g butter
125g cream cheese(room temperature)
 

(B)

50g all-purpose flour
3 egg yolks
1 tsp vanilla extract

(C)

3 egg whites
1/8 tsp cream of tartar
80gm sugar
 

(D)

½ tbsp cocoa powder
1 tbsp boiling water
 

Methods:

1. Line the base of a 8 inch square pan and preheat the oven at 150/160C.

2. In a medium sized bowl, cream cream cheese until smooth.

3. Bring milk and butter to a boil and pour ¼ of it into cream cheese and gently stir until incorporated. Pour in another ¼ the milk and stir again. Lastly pour in all the milk and stir until smooth. (At this point, prepare some boiling water)

4. Let the cheese mixture cool down and put in flour. Mix until smooth. Then put in egg yolks and vanilla. Mix until smooth.

5. In another clean bowl, beat egg whites until frothy. Put in sugar and cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.

6. Put 1/3 of egg whites into cheese mixture and fold gently but quickly.

7. Pour the cheese mixture into the egg whites and fold until well incorporated.

8. Mix cocoa powder with boiling water until smooth. Put in a few tablespoons of the cheese batter and mix until a smooth chocolate batter is formed.

9. Pour main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.

10. Use a knife and cut through the batter to create a marbling effect.

11. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes.

12. When cake is baked, remove from oven and release the sides of the cake from the pan immediately by running a knife between the sides of the cake and the pan. Cake will shrink tremendously but evenly. Leave it to cool down totally and chill until cold before cutting.

Notes:

~ I bake mine at 150C for 25 minutes and bake further 30 minutes at 120C.

I’m very happy when my son gave me this flower and card.

I like to take this opportunity to wish all mothers Happy Mother’s Day!