BURNT CHOCOLATE CHEESECAKE

INGREDIENTS;

440g Cream Cheese

105g Caster Sugar

4 Eggs

200ml Whipping Cream

120g Melted Dark Chocolate

50g Cocoa Powder

10g Corn Flour

1.  Line 8" tin with parchment paper.

2.  Melt the dark chocolate.

3.  Crack the 4 eggs into a jug or bowl.

4.  In a mixing bowl,beat the cream cheese till it turn creamy.Add in the caster sugar and continue

     beating till well-mixed.Then add in eggs slowly till well combined.Add in whipping cream.

    Beat again till all are well mixed.Then add in the melted dark chocolate.Mix well again.

5.  Lastly,add in the cocoa powder and corn flour.Mix well with a spatula.

6.  Pour into lined baking tin. Shake tin a bit to loosen air bubbles trapped inside.

7.  Bake in oven at 220°C for 30 mins.Turn on upper heat to bake for another 5 mins so that the

     cake looks burnt.

8.  After the cake has cooled down,put inside the fridge and chill for several hours or preferably

     overnight.Enjoy!

BURNT CHEESECAKE

I don't know I'm happy or not after making this burnt cheescake as it don't look like burnt to me?I expect it to be more darker but it's not.Perhaps I set my temperature not high enough.I should have set it at 200°C instead of only 180°C.Anyway,it is still a burnt cheescake.

INGREDIENTS;

500g Cream Cheese,room temperature
170g Caster Sugar
200ml Double Cream
4 eggs
18g Flour

METHOD;

Line cake pan extend 2" above rim.

Beat cream cheese till creamy.

Add eggs,one at a time,beating well after each addition.

Add double cream and beat till well incoporated.

Sift flour into batter in 3 additions and use spatula to fold.

Pour batter into prepared tin and tap few times.

Bake 180°C-200°C for 1 hour.Top and bottom heat.

Baked Cheesecake

Okay! Forget about about my ugly pictures.Think about a nice cheesecake for tea time.This cheesecake is super yummy and easy to make.Great snack with a cup of tea.

My family can't get enough of this

.
Found this recipe from an old book.

Ingredients:

Crust:

130g marie biscuits,crushed into crumbs

70g melted butter

Cheese Filling:

500g Cream cheese,at room temperature

60g castor sugar 

3 eggs,separated

75g nestle cream(coconut cream can also do)

30g plain flour,sifted

1 tsp vanilla essence

pinch of salt

Method:

Grease well 22 cm spring form cake pan.Mix biscuits crumbs with melted butter and spread on base of cake pan,pressing mixture down with the back of a wooden spoon.Refrigerate 
while you prepare the filling.

Put cream cheese,half the sugar,egg yolks,cream,flour and vanilla essence into an electric blender or mixer or food processor and blend until smooth and creamy.

In a clean bowl,whisk egg whites with salt for 2 minutes until fluffy,then add remaining sugar 
gradually and beat just until stiff.

Carefully mix cream cheese mixture with beaten egg whites and pour onto chilled crust.

Bake in pre-heated 160°C oven for 50 minutes or until cake mixture is quite firm.Turn off
oven and leave cheesecake to cool inside the oven with door ajar.

Chill in refrigerator for 2 hours or overnight.

Green tea Cheesecake

Base crust: 100 g digestive biscuits
30 g unsalted butter,melted

Filling:
500 g cream cheese,softened at room temperature
80 g granulated sugar
3 eggs(beaten)
80 ml whipping cream
1 tsp pure vanilla extract
2 tsp all purpose flour
4 tbsp green tea powder
some hot water

Method:
1.Crush the biscuits in a zipper plastic bag to make crumbs for the base.Mix in melted butter.
2.Pour into a baking springform pan for cheesecake.With the back of a metal spoon,smooth the surface.Grease the side with melted butter.Refrigerate first while you make and prepare the filling.
3.Preheat oven to 170°C. 
4.Mix the green tea powder with 4 tbsp of hot water until a thick paste formed.
5.Beat cream cheese in a large bowl until creamy.Add granulated sugar and beat with medium speed.
6.Add in beaten egg,slowly at a time.Beat until mixture turns soft and smooth.Add in vanilla essence.
7.Sprinkle all purpose flour on top and give a quick stir.
8.Now add in the green tea paste and mix till well combined.
9.Wrap bottom of springform pan with alluminium foil.Pour the cheesecake mixture in.Smooth the surface with a spatula and bang on the counter a few times.
10.Place into a deep baking tray and fill with hot water.
11.Bake for 15 minutes.Lower oven temperature to 120°C.Cover cake with alluminium foil and continue baking for 60-75 minutes.
12.Refrigerate cake after cool, overnight or at least 10 hours.

 

  

My Three Best Cheesecakes

Below here are the three best cheesecakes that I had made this year.These are specially made for the Chinese New Year.Chinese New Year is always full of fun because I get to make lots and lots of cakes and cookies.These will also means getting big bellies and tummies and high cholesterol and diabetes,but of course people will say",never mind,one year one time only".This sounds too good to be true!.Only the weight watcher will certainly do this!Better be careful! These are all junks!
My recipes are scattered everywhere!I copied everywhere,from books to papers.I almost had a hard time finding but then I found it.



cheese oreo layer cake

The recipe was taken from a malay website and translated to english.Her link:http://sue-hasue.blogspot.com/2010/11/kek-lapis-oreo-cheese.html

Except,I do not know how much she meant for the ovalette.Isit tablespoon or teaspoon,but then,I just put in 1 tablespoon.


Ingredients:

450g butter
150g castor sugar
10 eggs
1 small tin condensed milk
100g sifted horlicks
180g hong kong flour,sifted
1 cap vanilla essence
250g cream cheese
1 tbsp ovalette
2 tbsp nestle cream(optional)
2 pkts or more oreo biscuits
coloring of your choice,but I leave it plain.

1.Heat up oven to 170°C top and lower.Butter the tray and sift a little flour onto it.
2.Beat butter with the cream cheese till creamy.
3.Add in castor sugar at the same time.Continue beating,slowly at low speed.Add in egg     
   one by one till finished.
4.Then,add in vanilla,milk,horlicks,flour,ovalette and nestle cream(still at low speed).Turn
    off the mixer,mix thoroughly.
5.Divide into 2 parts,if you are using colors.
6.Pour 1 cup into the tray,spreading evenly and grill on top and lower heat for about 7 mins 
   or until golden brown.
7.Take the tray out from the oven and press.Pour in the second layer or color. 
8.After it is cooked,arrange Oreo biscuits on top. Then pour in the next layer or color.
9.Repeat 7,8 and 9 till finished.
10.After the final layer has turned brown,cover with alluminium foil and change to top and lower heat again.Bake at 120°C for 15 min.

Oreo Mint Cheesecake

If you loved peppermint so much,you would have loved this too.This recepi was adapted from Philadelphia.Actually,the name was Philadelphia Mint oreo Cheesecake.So,Philadelphia,here I come!

Ingredients:

21/2 cups Oreo baking crumbs

1/2 cup butter,melted

4 pkg(250g each)Philadelphia brick cream cheese,softened

1 cup sugar

3-4 drops green food coloring

1 tsp mint extract

4 eggs

16 Oreo cookies.cut into quarters,divided

75g semi-sweet chocolate,melted

Method:

Heat oven to 350°F(180°C)gas marked 4.

Mix crumbs and butter,press firmly onto bottom of 13x9 inch baking pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.Gradualyy add food coloring intil cream cheese mixture is of desired color.Blend in mint extract.

Add eggs,1 at a time,beating on low speed after each addition just until blended.

Pour half of the batter over crust.

Remove 16 of the cookie quarters.Set aside for garnish.Spread remaining cookie quarters evenly over batter and pan,cover with the remaining batter.

Bake for 40-45 mins or until center is almost set.refrigerate 4 hours or overnight.

Cut into 16 slices to serve.Top each slice with one of the reserved cookie quarters.

Drizzle with melted chocolate just before serving.

Store leftover cheesecake in refrigerator. 

How to drizzle chocolate:
Place chopped chocolate in reseable plastic bag,seal bag.Place bag in bowl of hot water.Let stand 5 min.Squeeze chocolate in bag until chocolate is completely melted.cut off small corner from 1 of the bottom corners of bag,drizzle chocolate over cheesecake.

                                                        

salted cheese cake

And this last one is the cheesecake layered with the salted cheese crackers.I usually don't like unbaked cheesecake,but this one is an exception.I hear people said it's nice,and it's really is nice.keep it for 2 or 3 more days inside the refrigerator,and it will become more firm and more nice.I didn't know many people know how to make this,especially those who never love to bake.I only came to know this much,much late from someone whom I know recently.It's very easy to make.No wonder everyone knows.

Here's how to do it:I used a medium size squared container.

250g unsalted butter

250g cream cheese

1 cup icing sugar

170g cream

1-2 pkts salt cheese crackers

1 cup fresh milk

1.Beat sugar and butter till fluffy.Add in cream cheese and beat again till light and fluffy.

2.Add in cream.Beat again.

3.Pour milk in a container.

4.Dip the crackers one by one,and arrange it horizontally, .

5.Spread the cream cheese batter on top of the crackers.Arrange the second layer of the crackers and spread again.

6.Continue to do all of the layering and spreading till it's finished.

 7.Put inside the fridge till set.(and of course till the next day).

Note:I used a hot knife to cut so that it is smooth and not sticky!Deep the knife in hot water each time of cutting.

Happy Trying everyone!









Baked Whole Cheesecake/Soft Japanese cheesecake

Yummy!Yummy!Cheesecake you'll love.Adapted from the book by Betty Yew.

All cheesecake are yummy!Delicious!Everybody loves cheesecake,don't you?
This cheesecake is softer and eggy..This one was made to sell and so I cannot take pictures of the inside.Next time,when I made for myself,I'll update here the after slice pictures.On the top here,I sieved some milo and sprinkle some almond on it.

Ingredients:

650g cream cheese at room temperature

150g butter,at room temperature

11/3 cups castor sugar

8 large eggs,separated

1 tsp freshly grated lemon rind

1 tsp vanilla essence

1 tsp almond essence

1 tsp lemon essence

1/4 cup corn flour sifted

Milo for dusting the top

some almond nibs(optional)

Method:

In an electric mixer,blend cream cheese and butter until light and fluffy.Add half the castor sugar,egg yolks,lemond rind and all essences.

Beat mixtures at lowest speed for 2-3 minutes or until well combined.Add cornflour and beat until well combined.

In a bowl with a cleaned beater,beat egg whites until they hold soft peak.Beat in remaining sugar a little at a time until the egg whites hold stiff peaks.Fold into creme cheese mixture gently but thoroughly.

Pour batter into a greased baking pan and put pan in a larger cake pan.Add enough hot water to the larger baking pan,reaching halfway sides of pan.

Bake cake in middle of preheated 175°C oven for 40-50 minutes or until top is golden brown and cake is set.Remove cake pan from water bath and let it cool completely in pan on a wire rack.Chill for 10-12 hours or preferably overnight.

To remove cheesecake from mould,dip cake pan in a large pan of hot water for 5 seconds.Invert a platter over it and invert cheesecake onto the platter.Dust(sieved)top of cake with Milo and sprinkle some almond nibs on side(if used)

Here,update pictures of my very soft and yummy cheesecake.

Best cheesecake

Finally,after 2 years I got to make this again.

Coffee Cheese cake

4 pkg(8 oz.each) PHILADELPHIA Cream cheese,softened

1 cup sugar

1 tsp vanilla

4 eggs

2 tbsp milk

2 tbsp instant coffee

1 tbsp coffee paste

1packet OREO biscuits(crushed to pieces)

180g butter

Crust biscuits.Melt butter.Mix the biscuits crumbs together with the butter.Put into the baking pan.Flatten with the back of a spoon and put inside the fridge to chilled.

Preheat oven to 350°F.Beat cream cheese,sugar and vanilla with electric mixer on medium speed until well blended.Add eggs,mix just until well-blended.Microwave milk in small microwaveable bowl on high for 15 seconds.Add instant coffee,coffee paste and stir until well dissolved.Add to batter,mix well.Pour into crust.Bake for 40 mins or center is almost done.Refrigerate overnight.