New York Cheesecake (Yogurt version)

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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

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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. 

Roselle Cheesecake

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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

Carrot Cake with Cream Cheese Frosting (Delia Smith)/ Birthday Cake

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This year no fancy cake for my birthday boy. Since I wanted to bake carrot cake with cream cheese frosting, I take easy way out try on Delia Smith Saturday Carrot Cake  I can't believe with easy mix and stir method yields such moist and yummy cake. Not forget to mention is a healthy type of cake.

To please my kids, I added cocoa powder and chocolate chips. They go well together. As for the topping I scatter some pistachio nuts on cream cheese frosting. I am happy with the 'Not So Perfect' birthday cake. Not only easy for the baker (me) but also 'go easy' to our tummy too :)

Adapted from Delia Smith Saturday Carrot Cake with modification
Carrot Cake with Cream Cheese Frosting
Ingredients:
~Carrot cake
(A)
75 g peeled and grated carrot (about 1 medium-sized carrot)
75 ml vegetable oil
1 large egg, lightly beaten

(B)
80g all-purpose flour 
30g oatmeal flour (grind from instant oatmeal)
(Replace for 110g plain wholewheat flour)
1 tablespoon cocoa powder
½ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon ground cinnamon

60g soft brown sugar
handful of chocolate chips

~For the topping
50g soft cream cheese
25g unsalted butter (at room temperature)
10g icing sugar, sieved

Some pistachio nuts (crushed)

Methods:
1. Grate the carrot straight into a mixing bowl. Add in oil and beaten egg. Stir to combine. Set aside.

2. Sift all the dry ingredients into another bowl. Add in sugar and chips. Slightly stir to combine well.

3. Add the carrot mixture into dry ingredients bowl. Fold and stir well until everything is well mixed. Scrape the batter into lined 6' round pan.

4. Bake in preheated oven at 170C for 20 minutes or when cake tester came out clean. Remove from oven and leave the pan on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper.

5. Once the cake has cool completely now is time for frosting. To make the topping, combine the ingredients in a small bowl and beat until smooth. Spread it thickly on the top of the cake and decorate it by scatter some crushed pistachio nuts on top. 

I am submitting this post to 

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

~ Recipe Box#32 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~ Cook Like A Star organised by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake.

Cream Cheese Mixed Fruits Oatmeal Bar

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I like to use rolled oat when come to baking. Using it in bar recipe definitely is my favourite way of baking. I had bake with this bar recipe for many times but with different fillings. Until now I still enjoy it !

Today I'm using cream cheese as filling. Who doesn't like cream cheese? Actually it is inspired by a bakery shop of my neighbourhood. The mixed fruits cream cheese is baked as tart filling. Since I'm not big fans of pastry tart I decide to bake the cheese filling in between rolled oat bar. Like other oatmeal bar chewy texture with firm muffin-y cream cheese filling. I like to munch them whenever I feel hungry.

Ingredients:

~ cream cheese filling
(A)
125g cream cheese, softened
60g butter
50g castor sugar

1 teaspoon vanilla extract
1 egg

(B)
1 cup cake flour
1/2 teaspoon baking powder

60g dried mixed fruits
50g raisins
1 tablespoon flour
*mix and set aside. Make sure dried fruits are well coated and separated.

~ bar

(A)
110g butter
50g sugar
1 egg

1 tsp vanilla extract

(B)
50g bread crumbs (can replace with flour)
120g all-purpose flour (sift)
1/2 teaspoon baking powder
180g rolled oat (added in 2 batches. Keep remaining 30g for the topping)

Methods:

~cream cheese filling
1. Stir together the flour, baking powder and salt. Set aside.

2. Cream the cream cheese, butter and sugar together until fluffy.

3. Add the egg and vanilla extract, beating until combined.

4. Add in the flour mixture, slightly fold to mix. Then add in the coated dried fruits and fold until just combined. Set aside.

~ bar

1. Beat the butter and sugar until light and fluffy. Add in egg and vanilla extract. Beat till well combine.

2. Fold in the dry ingredients from (B) except rolled oat till well incorporate. Stir in 150g of rolled oat.

3. Press 2/3 of the dough into the bottom of the lined square pan (I’m using 8”). Add the balance of 30g rolled oat into the remaining dough.

4. Spread the cheese filling evenly on top.

5. Crumble the dough over the cheese filling. Gently press to make it tight.

6. Bake in the preheated oven 180C about 25-28 minutes. Place on wire rack to cool. Cut once completely cool.

I'm sharing this post at :

Recipe Box#9 hosted by Bizzy Bakes

 

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




Muhibbah Malaysian Monday hosted by Sharon of Test with Skewer

 

 

 

 

 

 

My Sweet and Savory hosted by Chaya Selig

 

 

 

Featherlight Cheesecake

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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!



Zebra Pandan Cheesecake

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This cheesecake is different with other because it uses quite a lot of flour. Therefore it has more body as you eat. This time I like to change something besides chocolate and cream cheese flavour. Something green and fragrant...Pandan! Here come this Pandan cheesecake. They are perfect couple! 
 

According to Wikipedia. Pandan (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; 斑蘭 (bān lán) in Mandarin and as ใบเตย (bai teuy) in Thailand. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Dried leaves and bottled extract may be bought in some places.

You can make your own pandan extract as well. Do find out in Siew Hwei’sblog.

If you want to impress someone instead of plain cheesecake do try this 'zebra' pattern. It is not as difficult as it looks. The effort of layering the batters definitely worth once seeing the outcome. Don't you think so?

Adapted and slightly modified from

Chocolate Marble Japanese Cheesecake by RickeIndriani

Ingredients:
(A)
250g cream cheese(room temperature)
120g whipping cream
60g butter
 
(B)
50g all-purpose flour
50g corn flour
*sift and set aside
5 egg yolks
 
5 egg whites
90g  castor sugar
1 tsp lemon juice
 
(C) Pandan flavour
1tbsp homemade pandan extract
Few drops of green colouring (optional)
*blend 10-12 pieces pandan leaves with some water. Squence out the juice and keep in fridge for 2-3 days. The bottom is the pandan extract.

Methods:
1. Preheat oven at 150C. Line the bottom of 9' round spring foam with baking paper. Keep aside.
 
2. Put all ingredient A into a bowl. Cook via double boiler method by whisking till all combine and smooth. 
 
3. Add in all the sifted flour and whisk till smooth and lumps free. Leave to cool slightly.
 
4. Add in the yolks into the warm cheese mixture. Whisk till well combine. 
* the batter should not completely cool before adding yolks. Make sure is not hot till ‘cook’ the yolks.
 
5. In other clean bowl beat the whites till foamy. Add in the lemon juice and half of the sugar. Continue beat till glossy. Add in the rest of sugar and beat till soft peak.  
 
6. Scoop 1/3 of whites into the cheese batter. Fold till well combine. Then pour the cheese batter into the whites. Fold till well incorporated.
 
7. Divide the batter into 2 portions. Add in the pandan extract and green colouring into one of the portion. This will be the pandan flavor batter.
 
8. Scoop about equal amount of plain and pandan batter alternatively into lined pan. Repeat until finish all the batter.
 

9. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake at 150C for 25 minutes. Lower the temperature to 120C and bake further 30 minutes.
* do adjust according your oven temperature.
 

10. 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. After few minutes remove the spring foam and leave to cool down totally. Cake will shrink a bit. Chill until cold before cutting.

I'm sending this recipe to Weekend Herb Blogging # 331 hosted by Elena from Zibaldone Culinario. Don’t forget to hop in the WHB creator Kalyn of Kalyn’s Kitchen for her wonderful recipes.

Peach Cream Cheese Coffee Cake

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I have some left over cream cheese from previous baking (Banana chocolate cheese cake). After some searching then I found this coffee cake which is using cream cheese as filling. Without any hesitate I bake this cake.

I baked in 8” square pan instead of 9” round pan. Therefore I reduce the amount of cream cheese. As usual I reduce the sugar level too. Since I don’t have any fresh berries I replace with canned peaches.

Overall I’m very happy with the result. I can taste the flavour of the cream cheese and the sweetness of the cinnamon flavoured streusel. It is great to have it with a cup of hot coffee. I definitely will bake this again.  

Adapted and modified from  Joy of Baking, BlackberryCream Cheese Coffee Cake

Ingredients:
(A)Cake Batter
50g margarine/ butter
60g light brown sugar
1 egg
1 tsp vanilla extract
80 ml milk

130 g plain flour
1 tsp baking powder
1/8 tsp salt
* Sift and set aside

2 peaches(canned peaches,cut into slices)

(B) Cream Cheese Filling

150g cream cheese (room temperature)
50 g white sugar
1 egg
1/2 tsp vanilla extract
1 tbsp plain flour
* Beat the cream cheese till light and smooth. Then add in the rest ingredients and beat till smooth and creamy. Set aside.

(C)Streusel Topping

45 g plain flour
30g light brown sugar
1/2 teaspoon ground cinnamon
20 g margarine/ butter
* Mix all together until resembles coarse crumbs. Set aside.


Methods:
1. With the electric mixer, beat the margarine till smooth and creamy.

2. Add the sugar and beat till fluffy. Follow by egg and vanilla and beat till well combine.

3. Add in the flour mixture alternately with the milk. Fold to combine.

4. Spread the batter evenly onto lined 8” square pan. Next spread the cream cheese filling over the cake batter. Arrange the slices of peaches over the filling and top with the streusel.

5. Bake in preheated oven 180C for 30 minutes. Remove from oven and place on a wire rack to cool.

Banana Chocolate Cheese Cake

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I want to bake something with cream cheese and want something chocolate. Since I have some ripen banana must well bake with them. Then I saw cheese brownies cupcake in Qi Qi blog. These brownies inspired me to bake this banana chocolate cheese cake.

I'm very happy with the result. The cake turns out as I like. It is soft and moist with fragrant of cream cheese.  

Adapted and modified from Joys of Baking, Chocolate Banana Bread
Ingredients :
(A)
150g mashed banana (about 3 medium size)
2 eggs
1/4 cup milk
75ml vegetable oil
75g light brown sugar
1/4 tsp salt
1/2 tsp vanilla extract

(B)
200g plain flour
30g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
* sift and set aside

(C) Cream cheese batter
150g cream cheese
30g sugar

1 egg

Methods:

1. Put all ingredients (A) into a bowl. Mix till well combine.

2. Add in sifted flour from (B) and fold to combine. Do not over mix.

3. Pour the chocolate batter into lined and greased 8" square pan. Then move to cream cheese batter. 

4. For the cream cheese batter. Beat the cream cheese and sugar till smooth and creamy. Then add in the egg and continue to beat till well incorporate. Pour the cream cheese batter on top of chocolate batter. Run a chopstick gently around the batter to create swirl effect.

5. Bake in preheated oven 180C for 23-25 minutes.

6. Once cooked, remove from pan and leave to cool on wire rack.