Baked Oreo Cheesecake

Baked Oreo Cheesecake

Recipe adapted from Happy Flour - Orange Cheesecake

Baked Baileys Cheesecake

Baked Baileys Cheesecake

Recipe adapted from Grace Kitchen Corner

Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake

A birthday cake I made in 2013 for my dearest brother! Recording this recipe for my own record. 

Light Cheddar Cheesecake

Tried this recipe sometimes ago and love it so much! Definitely a keeper! Recipe adapted from: Honey Bee Sweets. Check out Nasi Lemak Lover for useful tips on baking this delicious light cheesecake!

Love the fine and cottony texture of this light cheesecake!

Non Baked Durian Cheesecake

Made this non baked durian cheesecake sometimes ago to clear off the last batch of durian flesh sitting in my freezer. This cheesecake is really yummy as it filled with strong durian fragrant. The texture is smooth and creamy! By adding nuts and choc crunch, it further enhance the texture and flavour too. I brought almost the whole cake to office as my family don't fancy cheesecake. My colleagues all love it and some of them even ask for second helping. I will definitely make this again!

Cheddar Cheese Loaf

Recently I been baking different type of butter cakes quite frequently. This is another butter cake recipe I found it from my recipe books collection. This cheddar cheese butter cake is quite nice, very flavourful and fine texture. I will be submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must.

Cheddar Cheese Loaf

Recipe adapted from Alex Goh - Creative making of cakes

Raspberry Cheesecake Slice

Love the flavour and texture of this cheesecake! It's a wonderful recipe adapted from My Kitchen Snippets. Actually wanted to submit this to Fruity March but decided to hold it. I just had a feeling that maybe "Cheese" will be next... and bingo I'm right! I will be submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must.

Rich, Creamy & Refreshing...

My Tiramisu Jingle

Tiramisu is my all time favourite! I like to bake it and enjoy eating it too. Decided to contribute a Tiramisu cake for my workplace potluck instead of a logcake. Decorated the cake for the season and glad that they enjoyed it. This will be my 2nd entry for the Aspiring Bakers #2 - Christmas (Dec 2010) hosted by Jane of Passionate about baking.

The recipe is nothing new, is my usual Tiramisu recipe. Anyway I will share it again in this entry.

A: Chocolate Sponge Cake
(Recipe adapted from Richard Goh baking class)
Ingredients:
4 Eggs + 1 egg yolk
90g Sugar
90g Plain Flour
10g Cocoa Powder (Valhorna)
1/8tsp Bicardonate of soda
100g Butter, melted
1 tbsp dark rum

Methods:
Preheat oven to 160 degrees C.
Grease & line a deep 8 inches round baking tin with paper.
1. Sieve flour, chocolate powder & baking soda together. Set aside.
2. Whisk eggs, rum and sugar until stiff.
3. Fold in shifted flour by hand, using an upward circulating motion. Then add in warm melted butter & mix well until batter is shiny.
4. Pour into baking tin & bake for 35 mins.
5. Slice into 2-3 slices. (I sliced into 3 but used only 2 for my tiramisu jingle, balance can be freezed)




B: Tiramisu Cream
Ingredient (A):
250g Fresh diary cream (35% fat)
40g Sugar
150g Mascarphone cheese

Ingredient (B):
100g Mascarphone cheese
3 Egg yolks

Ingredient (C):
100g Coffee liquor Kahlua/Bailey
10g Gelatin (soak with 3 thbsp hot water to dissolve)

Method:
1. Whisk (A) except the mascarphone cheese till stiff, fold in mascarphone cheese. Set aside in the fridge for later use.
2. In another mixing bowl whisk (B) over a pool of boiling water till the mixture is warm. (This is to pasturise the egg yolk)
3. Add (C) into Step 2 and mix well.




C: Tiramisu Jingle
9" Cake Ring/loose bottom round cake tin
2 slices Chocolate Sponge cake
Tiramisu cream
35 pcs Ladyfingers (store bought)
Cocoa Powder for dusting
Valhorna Chocolate crunch (optional)
X'mas ornaments for decoration

Coffee Syrup for brushing:
1. 90g Hot water
2. 35g Sugar / Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Kahlua/Bailey
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

To assemble:
1. Lay the sponge cake in a loose bottom tin, brush the cake generously with the coffee syrup and pour in half of the cream mixture, sprinkle some chocolate crunch (optional) and dust with cocoa powder.
2. Place the 2nd layer over and brush with syrup again. Pour in the balance cream and dust with cocoa powder.
3. Chill the cake for at least 2-3 hours till set.
4. Unmould the cake, dust with more cocoa powder if prefer. Decorate the side with sponge finger and top with Christmas ornaments.

Happy Holidays!

Strawberry Mascarpone Cheese Cake

1st July 2009 was Marilyn's birthday! She is my co's HR so we usually call her HR, HR....lol! We had an early celebration at Cafe Oliv and on the actually day, as usual I was requested to make a cake for her. Knowing that she likes strawberry so decided on making this Strawberry Mascarphone Cheese Cake.

It's a very light cheese cake and recipe was adapted and modified from one of Phoon Huat classes I attended years ago. I made a strawberry flavor sponge cake and added lots of fresh strawsberries in the filling. It can be called Strawberry Tiramisu too. Most of them like the cake.

Recipe - Strawberry Mascarphone Cheese Cake
Ingredients:
Sponge:Refer to my sponge cake recipe (additional - Add 1/2 tsp strawberry paste)


Cheese filling:
100g Mascarphone cheese (A)
120g Sugar
4 Egg yolks
1/4 no lemon (Extract the juice only)
150g Mascarphone cheese (B)
10g Gelatine
50g Water (Use it to soak & melt gelatine)
1/2tsp Vanilla paste
400g Dairy whipped cream
1tbsp Liquor (Rum/Kirsch/Brandy)
3 boxes Strawberry (wash & remove the leaves)


Method:
1. Boil Cheese (A), sugar, egg yolk & lemon juice. Stir contantly to prevent cooking the yolk.
2. Off fire, add in Cheese (B) & vanilla paste. Leave aside to cool.
3. Dissolve gelatine w/water (Microwave/boil it till melted)
4. Whisk cream and add into cooled cheese mixture.
5. Add melted warm gelatine & liquor into the mixture and mix well.
6. Slice the sponge cake into 2 slices and put a layer on the base of a loose bottom 9" round tin.
7. Pour some cheese filling in and assemble the strawberry all over the cake.
8. Pour in the balance cheese and cover the top with the sponge.
9. Chilled the cake till the cheese is set and decorate it as desired.
10. Some topping cream for creaming the whole cake.


*I used the ready pack finger biscuit to decorate the side. Most of them don't like the biscuit as it was dry to eat. Usually for tiramisu is ok as it was soaked in coffee syrup.

Yogurt Cheese Cake

Baked this on Wednesday. Trying to finish off my tub of yogurt before expiry date so chosen this yogurt cheese cake recipe and I remember my aunt love this cake. It's light and fine like Japanese cheese cake. Recipe adapted from Richard's Goh Baking Class.

Ingredients:
(A)
250g Cream Cheese
125g Non Fat Unsweetened Yogurt
100g Butter (room temp)
50g Sugar
50g Milk

(B)
30g Plain Flour
80g Corn Flour
4 Egg Yolks

(C)
4 Egg Whites
100g Sugar
1/4tsp Cream of Tartar

Method:
Preheat oven at 150 deg C
1. Boil (A) till melted & smooth, leave to cool. Optional-Add 1 tbsp of lemon juice & 1/2 tsp vanilla essence.
2. Add egg yolks to cool cheese mixture & mix well.
3. Add in sifted flour & mix well.
4. Whisk egg white till foamy, add sugar & cream of tartar. Continue to whisk till stiff.
5. Combine cheese mixture with meringue and fold well.
6. Pour into a 9" round tin (lined bottom w/paper) and steam bake for 1 hour on the lowest rack.
7. Take out and cool the cake for at least 20 mins before unmoulding. (It will shrink slightly)

Feather Light Cheesecake

Another tested & tasted recipe from Fantastic cheesecake by Alex Goh. This is a very light & spongy cheesecake, it almost has a melt in the mouth texture. I think I have underbaked it as the cake was a bit too moist. As the recipe asked for 8" square tin but I used a 7" square. I should increase the baking time as the cake is higher. And again my oven was too hot which caused the cheesecake to crack. I will try again as my aunt like this type of cheesecake.

Recipe adapted from Alex Goh - Fantastic Cheesecake
Ingredients:
250g Milk
20g Butter
125g Cream cheese (thw for at least an hr)
50g Flour (I used top flour)
3 Egg yolks
1 tsp Vanilla
3 Egg whites
1/8tsp Cream of tartar
80g Sugar
Pinch of salt
1tsp Chocolate paste

Method:

1. Prepare a 20cm (8") square tin and line with paper.

2. Beat the cream cheese till smooth.

3. Cook milk & butter until it boils. Add smoothen cream cheese into it and mix until well blended.

4. Incorporate flour into Step 3 and place it over double boiler. Mix till it thickens. Stir in egg yolks and vanilla until well blended.

5. Whisk egg whites until foamy. Then add in cream of tartar and sugar, whisk until soft peak.

6. Combine the two mixture until well incorporated. Mix 100g of mixture with choc paste.

7. Pour the plain batter onto the prepared pan. Then drip in choc mixture on top and swirl to make marble effect.

8. Bake in water bath at 160 deg c for 50-60 mins until the centre is set and golden brown.

9. Remove the cake from the pan immediately. Set aside to cool.

Tiramisu (Cream cheese)

Last week other than the mango mousse cake, I also made a tiramisu too. However, I used philidephia cream cheese instead of mascaphone cheese. Surprisely it taste better! Plus, I added Valrhona choc crunch in the cream and it's really make it very yummy. I have a few colleagues even wanted me to make and sell them! And it's cheaper to use cream cheese too. The recipe is about the same as my usual Tiramisu with some alteration.

Plain Sponge Cake (8") (from Richard Goh's baking class)
Ingredients:
3 Eggs
70g Sugar
75g Plain flour
70g Melted Butter

Method:
Preheat oven to 160 degree c.3
1. Whisk eggs & sugar at max speed for 5 min till stiff.
2. Add in sifted flour & warm melted butter & mix well till batter is shiny.
3. Pour in a 8" line baking tin & bake for about 30mins.
4. Cut into 3 layers when cooled.

Mousse:
Ingredients:
250g Cream cheese (Philidephia) - thaw for at least 1 hr
40g Sugar
1tbsp Icing sugar
3 Egg yolks
80g Coffee liquor (Kahlua)
1tsp Vanilla paste
1/2tbsp Gelatin (soak with 2 tbsp cold water)
250g Fresh cream (Dairy)
Valrhona Cocoa Powder for dusting
Feuillitine for side coating
Valrhona choc crunch (optional)

Syrup brushing:
1. 90g Hot water
2. 30-40g Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Coffee Liquor (Kahlua)
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

Method:
1. Whip the cream & icing sugar over a pot of ice water till peak. Refrigerate until needed.
2. Whip the cream cheese till fluffy. Set aside.
3. Whisk the egg yolk & sugar in a bowl over simmering water until thick & creamy.
4. Add vanilla & gelatine into egg yolk mixture.
5. Incorporate egg yolk mixture into cream cheese & mix well.
6. Fold in the whipped cream & add in liquor.
7. Lay a layer of cake into a loose bottom tin, brush the sponge with the syrup and pour in the 1/3 of the cream mixture, dust with cocoa powder and repeat the step again. In one of the layer, sprinkle valrhona choc crunch - optional.
8. Finish off with dusted cocoa powder & leave in the fridge to set.
9. When is set, unmould and decorate as desired.

Tiramisu Cake

Monday - 27 October 2008

I had make a Tiramisu cake for my brother. It's his 39th Birthday and our family was going out for dinner tonite with him.

Tiramisu, the most heavenly and popular classic Italian desserts. It is made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a loose bottom pan. Today I use plain sponge cake instead of ladyfingers as I want it to be a birthday cake.

There are many recipes out there, this is the recipe that I always use (altered from Phoon Huat & Richard Goh's recipes)

Ingredients:
250g Mascarphone cheese
45g Sugar
3 Egg yolks
100g Coffee liquor Kahlua
10g Gelatin (soak with 3 thbsp cold water)
250g Fresh cream (I prefer President brand)
Cocoa Powder for dusting
Plain Sponge Cake (9") (refer to Cake: Basic sponge cake) or use ready ladyfingers

Syrup for brushing:
1. 90g Hot water
2. 30g Sugar / Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Coffee Liquor (Kahlua)
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

Method:
1. Whisk egg yolk and sugar in a bowl over a saucepan of simmering water until thick and creamy. Add in half of the mascarpone cheese, mix well and set aside.
2. Mix the other half of the mascarphone cheese with the coffee liquor using a hand whisk, set aside.
3. Boil gelatin & water mix till it dissolve, set aside to cool.
4. Whisk fresh cream till stiff.
5. Add 1 to 3 into the whipped cream using a hand whisk till well mix.
6. Cut the sponge into 2 or 3 layers.
7. Lay the cake into a loose bottom tin, brush the sponge with the syrup and pour in the 1/3 of the cream mixture, dust with cocoa powder and repeat the step again.
8. Finish off with dusted cocoa powder & leave in the fridge to set.