I Like My Previous Tiranisu Recipe

I like my previous tiranisu recipe. Its lightness texture make me long for more bites. That makes me don't feel to go for others recipe. But lately my taste buds change without any reason which I feel want to have richer and creamier tiramisu. After search through some others bloggers recipe, I realised tiramisu contains egg custard will taste richer, thicker and creamier which exactly what I want to try out. But the making process surely need extra effort unlike my previous tiramisu recipe that no eggs is added. 

After giving it a try for adding egg custard for the batter,  I didn't regret for my extra effort in cooking the custard. It is so rich and creamy and for sure a cup or a portion is just enough for me especially with the strong liquor contain that really will heat up your throat.  

This cake was made for my cell group birthday celebration and everyone was enjoying it very much according to my husband. Unfortunately, I was not unable to attend the party. Guess what, I did reserve a cup of it for myself he he he. .....

You don't feel want to buy or dine this dessert in the restaurant or cafe. Just make it your own and you will close your eye while enjoying every spoonful of it. It's heaven!

Ingredient for 10 inches round cake with higher cake ring about 4 inches ++

• Mascarpone Cheese 750g
• Caster Sugar 130g
• Lemon juice 3 tablespoon
• Cointreau 3 tablespoons
• Whipping cream 400ml 

For the custard: 

• 3 egg yolks
• 200ml milk
• 30g sugar
• 20g plain flour

* 1 tablespoon gelatin soak in 50ml cold water

Gelatin is optional if the tiramisu fill into cups whereas I added a bit for the tiramisu cake as I want it to set a little bit firmer as it will be unmold from a cake ring and also for the delivery period in hot weather. If this is going to serve at home, gelatin is not necessary. Anyway, the gelatin really won't change the texture. Imagine that big amount of mascarpone cheese and cream contains you really can't taste any gelatin in it. Trust me.

Coffee Syrup:

• Caster sugar 40g
• Hot water 80ml
• Instant Coffee 3 tablespoon
• Kahlua Coffee liqueur 4 teaspoon
• 2 pieces of 8 inches cocoa sponge cake 
• Cocoa sponge cake recipe
• Some cocoa powder

First of all cook the custard first. Boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.

Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken.

Once the mixture thicken, remove from the heat  and add the gelatin if you are using it. Keep stirring until the heat slightly cool down then sieve through a strainer. 

Transfer the custard into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface.

Beat the mascarpone cheese with sugar then add in the lemon juice follow by the cointreau.  Fold in the cold custard if using and mix well. In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture. Fold the whipped cream into the mascarpone mixture.  Be aware not to over work with the mixture as they might split and the mixture will become rough cream. You want a smooth tiramisu! In another small bowl, mix the hot water with the instant coffee and sugar until dissolved. Then, add in the kahlua Liqueur. Using a springform pan or cake ring, place a piece of cocoa sponge cake then brush some coffee syrup all over the cake. Pour half of the mascarpone cream on the brushed liquer cake then place another piece of cake on top. Brush the remaining coffee syrup on the cake then fill in the remaining mascarpone cream. Chill in the fridge for 5 hours or overnight before unmold the cake. Dust some cocoa powder on top and portion with a hot knife for every slice.

Cheesecake | HT | 12:29 AM No comments Read More

Durian Cheesecake (soft) 2

香浓湿润的榴莲乳酪蛋糕让爱吃榴莲的你无法抗拒

Recipe from Chef Alan Kok

• 1 slice 8" sponge cake
• 250g cream cheese
•  3 egg yolks
• 150ml fresh milk
• 150g durian flesh (pureed)
• 3 egg whites
• 60g caster sugar

Preheat the oven to 180C. Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake. Greased the side of the pan with butter and coated with bread flour. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian pureed and mix well.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix egg whites into durian batter in 3 batches. Pour mixture onto sponge cake.Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight.

Cheesecake | HT | 12:23 AM No comments Read More

Blueberry Cuppies Cheese Cake

Love the texture of this creamy light and delicate cheesecake. Thank you Nasi Lemak Lover for sharing this beautiful recipe. I used oreo biscuit in the first batch and second batch with digestive biscuit but I didn't manage to take a picture of them before giving away . l prefer the base with digestive biscuit so I share a recipe here with a little changes from the original recipe and also use blueberry instead of of cherry.

Recipe adapted from Nasi Lemak Lover

*makes 12 cupcakes 

250g cream cheese, room temperature

30g caster sugar

2 egg yolks (large or A size)

30g plain flour

100g whipping cream, cold from fridge

1tsp cointreau,  optional

2 egg whites (large or A size)

45g caster sugar 

120g digestive biscuit

60g melted salted butter

80g fresh Blueberry

20g sugar

Method:

Line a 12 holes muffin pan with cupcake liners. Process digestive biscuit in a food processor till finely. Add in melted butter and mix well. Add 2tsp of digestive biscuit into each cupcake liners, press it firmly. 

To prepare blueberry filling, blend the fresh blueberries with sugar in a blender till puree. Cook the bluberries puree in a small saucepan till slight thicken. Set aside to cool.

Remove whipping cream from fridge, immediate beat till soft peak, set aside. Beat cream cheese, cointreau and sugar till smooth (I use electric hand mixer). Add in egg yolks and mix well. Add in flour and combine well. Mix in whipped cream, mix till well combine. 

Beat egg white till foamy (I use electric hand mixer), gradually add in sugar and continue to beat till soft peak formed. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine. Use a spatula, fold in the balance meringue, fold gently till combine.

Pour batter into muffin pan, then drop 2 to three bluberries puree on the cheese mixture and  make marble effect with a knife or skewer. Bake at a pre-heated oven at 150C for 40mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin). Chill in fridge before consume.

Cheesecake | HT | 11:43 PM No comments Read More

Cotton Cheesecake

Looking through the list of my baking history, e wasn't any Japanese cotton cheesecake in the list. I forgot whether I baked but didn't post it up or I've never did it before. Reading some of the bloggers cotton cheesecake really tempting me to make one and jot it down to my baking memory land.  

So I tried a recipe introduced by Happy Home Baking. 

I am very satisfied with this recipe as it's quite  simple like chiffon recipe and required less cream cheese.  Most importantly it will not sink or shrink much and hold it shape nicely after out from the oven until cool down. It is very light, cottony soft and giving a bit bouncy texture that I believe could win over most of the people who don't like dense and rich cheesecake. It's like eating without adding any calories to your body, which is not true! But it's definately a lot lighter than a new york cheesecake.  But sadly for this cheesecake not suitable for refrigerate as it lose its texture  to harden if keeping in the fridge. That mean I can't have cold cheesecake. May be I need to try out another recipe.

Overall, I am satisfy with this new attempt and sure this cake will be one of the good present to be given away.

Recipe for 8 inches round cake pan

cream cheese 125g

unsalted butter 68g

caster sugar 50g

egg yolks 5 pcs

fresh milk 138g

lemon juice 7ml

plain flour 83g

corn flour 41g

egg whites 5 pcs

caster sugar 80g

lemon juice 5ml

1. Double boil the cream cheese,  butter and sugar until everything come to a smooth consistency. 


2. Add egg yolk one at a time and keep stirring until well combine.


3. Mix in the milk and lemon juice follow by the shifted flour and corn flour until no any lumps left.


4. In another bowl, add the egg white with lemon juice and beat until frothy. Add in the sugar in three batches beat on medium speed until soft peak foam. 


5. Fold the egg white mixture into cream cheese mixture in fee batches until everything well combine. 


6. Pour into a greased and lined baking parchment  of baking tin. Steam bake for 50 to 60 minutes. I place a tray of water at the lowest rack of the oven and place another rack on the second lower rack for the cake. 


7. After bake, let it cool at room temperature and serve. It is not suitable to refrigerate from my first attempt of this recipe.

Cheesecake | HT | 11:34 PM No comments Read More

Tiramisu Cake

Many friends asked for this recipe and sorry for the delay. Enjoy!!

Ingredient for 9 inches round cake:

Mascarpone Cheese 500g

Caster Sugar 100g

Freshly squeezed Lemon juice 2 tablespoon

Rum or Brandy  3 tablespoons

Whipping cream 260ml 

Coffee Syrup:

Caster sugar 40g

Hot water 80ml

Instant Coffee 3 tablespoon

Kahlua Coffee liqueur 4 teaspoon

2 pieces of 8 inches cocoa sponge cake 

Some cocoa powder

1. Beat the mascarpone cheese with sugar then add in the lemon juice follow by the rum or brandy.


2. In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture.


3. Fold the whipped cream into the mascarpone mixture.  Be aware not to over work with the mixture as they might split and the mixture will become rough. 


4. In another small bowl, mix the hot water with the instant coffee and sugar until dissolved. Then, add in the kahlua Liqueur.


5. Using a springform pan or cake ring, place a piece of cocoa sponge cake then brush some coffee syrup all over the cake. 


6. Pour half of the mascarpone cream on the brushed liquer cake then place another piece of cake on top. Brush the remaining coffee syrup on the cake then fill in the remaining mascarpone cream. 


7. Chill in the fridge for 5 hours or overnight before unmold the cake. Dust some cocoa powder on top and portion with a hot knife for every slice.

PS: Here is the recipe for the cocoa sponge cake

Cheesecake | HT | 12:03 AM No comments Read More

Baked Chocolate Cheesecake II

Original recipe from Nigella Lawson (Nigella Feasts) 9 inches round pan



For the base:

200g digestive biscuits

100g unsalted butter

1 tablespoon cocoa powder



For the filling:



175g dark chocolate

500g Philadelphia cream cheese

120g caster sugar

1 tablespoon cornflour

3 large eggs

3 large egg yolks

150 ml sour cream

½ teaspoon cocoa & 1 teaspoon instant coffee dissolved in 1 tablespoon hot water



For the glaze:

2 tablespoon cream

55g dark chocolate, finely chopped

1 tablespoon golden syrup

1 tablespoon warm water

• Make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing. 


• Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. 


• Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. 


• Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing. 


• Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 


• Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. 


• Let it lose its chill before unspringing the cheesecake to serve. 


• To make the chocolate glaze, very gently melt the chopped chocolate and cream. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Add the golden syrup and mix well. Add the warm water then mix till you got a smooth chocolate glaze. 


• Pour it evenly on the center of the chocolate cheesecake. Chill in the fridge for few minutes until the glaze slightly set.


• Use a hot knife to cut the cheesecake.

Cheesecake | HT | 11:22 PM No comments Read More

Baileys Cheesecake

Oh no! This is not what I want to share about because it is not that yummy although still edible. For those who likes light and soft cheesecake, this would be great but not for me as I feel that baileys cheesecake should be in rich texture. So, I won't be sharing the recipe since it's not that nice.

I'm looking for something richer, creamier, smoother and melt in the mouth texture, so I make another experiment which is this one (shown below)!! 

You don't want to have a big piece of this as it's truly rich. Serve it with a cup of tea, it's heaven! Here is something you can eat very slowly, with a small dessert fork would be great especially sitting with someone for a long chit chat.

Ingredients for 7 inches square pan:

For the crust:

150g digestive biscuits

70g unsalted butter, melted

For the cheesecake:

500g cream cheese, at room temperature

100g sugar

1/4 tsp salt

1 teaspoon pure vanilla extract 

2 large eggs, at room temperature

200ml sour cream

75ml baileys 

Method:

To make the crust:

1. Lined the springform pan with baking paper and wrap the bottom of the pan in a double layer of aluminum foil.


2. Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the springform pan evenly. Place it into the fridge while you preparing the cheesecake batter.


3. Lowest a rack in the oven, preheat the oven to 160°C and put a kettle of water on to boil.

To make the cheesecake:

1. Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve. 


2. Add in the eggs one at a time and mix until just combine.


3. Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits.  


4. Put a roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the pan.


5. Steam bake the cheesecake for 1 hour and 30 minutes. Turn off the oven's heat leave the cheesecake in the oven for an hour.


6. Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for overnight


7. At serving time, use a hot knife to potions the cakes. Enjoy!

Cheesecake | HT | 8:48 PM No comments Read More

Durian Soft Cheesecake

I know the weather has been extremely hot and it's not good to eat durian at this time but when I see some durian selling in the market, I just can't help myself to buy some for baking. So, here I made a light version of durian cheesecake that called for only a little amount of durian flesh which yield a light version of durian cheesecake. The texture is similar to Japanese cotton cheesecake, quite moist and soft. 

One thing that I always worry on making soft cheesecake is the cake might crack on the surface and shrink terribly. This time the top still have a bit of crack but not too much. Perhaps I could still turn the heat slightly lower. As I know it's definitely going to be shrank, so what I do is to help it shrink nicely. Grease the side of the pan with butter and coated with bread flour. I find this method quite good. Although the weather is quite hot, this light and moist durian cheesecake quite a refreshing dessert. Just to make sure it's cool enough to serve.

Recipe from Chef Alan Kok

1 slice 7" sponge cake (I used 8")

250g cream cheese

3 egg yolks

150ml fresh milk

150g durian flesh

3 egg whites

60g caster sugar

1. Preheat the oven to 180C. Line a 7" round cake tin (I used 8" , serves 9) with grease proof paper and put in a slice of prepared sponge cake (I greased the side of the pan with butter and coated with bread flour) 


2. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian flesh and mix well.


3. In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix in mixture (2) in 3 batches.


4. Pour mixture onto sponge cake.


5. Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.


6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight. 

Ingredients for the plain sponge cake:

(Please follow the video clip)

140g plain flour / 4 eggs / 30g milk / 180g sugar / 4g salt / 30g oil

Cheesecake | HT | 12:40 AM No comments Read More

Marble Soft Cheesecake

This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My hubby falls in love with soft cheesecake recently as he feels like eating a big piece without adding any calories into his body (which is not true, haha!), but I guess it should be less calories than the rich cheesecake, which also my favorite.

Generally, the cheesecake taste very good, just the marble effect doesn't looks good, I did not make a good job at this stage but will definitely practice again as I want to make another two more in the coming weeks for my friends. For the cake base, I used the cocoa sponge cake recipe which I feel the best in my menu as its soft and spongy texture just so match to the soft cheesecake. I cut the cocoa sponge into three layers and use a piece for the base then freeze another two for next bake.

Recipe:

160g cream cheese

50ml whippping cream

70ml milk

60g unsalted butter

100g caster sugar

30g corn flour

1 teaspoon vanilla extract

4 egg yolks

4 egg whites

1 teaspoon cream of tartar

1 tablespoon cocoa powder

1 thin slice of 8 inches cocoa sponge

1. Melt cream cheese, whipping cream, milk and butter over double boiler. Stir occasionally until smooth. Remove from heat.
2. Add in 50g of sugar, corn flour, vanilla and egg yolks then stir well.
3. Beat egg white and cream of tartar in another clean bowl until mixture forms soft peaks. Gradually add in the rest of sugar, continue beating until frothy and stiff peaks form.
4. Gently fold beaten egg white foam into cheese mixture until blended.
5. Stir 80g of cheese mixture with cocoa powder until well combined.
6. Place a sponge cake into a 8 inches lose bottom or spring form baking pan. Pour vanilla cheese mixture into cake tin. Drizzle some cocoa cheese mixture over the surface and draw marble pattern with skewer. Place the baking pan in a large tray.
7. Pour enough hot water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 140C for 30 minutes. Reduce heat to 120C and continue bake for 30 minutes.
8. Remove from heat and leave to cool. Chill in the fridge for overnight before serve.

Cakes Corner, Cheesecake | HT | 12:08 AM No comments Read More

Coffee Soft Cheesecake

Papa's birthday falls on the 7th day of lunar new year. I'm glad to know that he is so blessed by the people around him with so much love and joy. I managed to make a simple cake for him and accompanied him for lunch at his favorite coffee house as well as a wonderful dinner with a few lovely friends who always give lots of support and love to him. Papa loves coffee, so I made this coffee flavour kind of soft cheesecake for him. I hope he enjoys the cake and most important thing is the fellowship that we had together is unforgettable one!

About the cake, I feel that the bottom part of sponge cake was too thick whereas the cheesecake had a cottony soft texture and very flavourful. I shall make a thinner slice of sponge cake for the base next time. This piece of blessing means so much to everyone!

Recipe:
Plain sponge cake for the base:
(I used 3 eggs recipe for a 9 inches cake tin, I think 2 eggs recipe would be better)
3 whole eggs
90g caster sugar

80g plain flour
30g unsalted butter (melted)

Coffee cheese batter:
380g fresh milk

250g cream cheese
2 sachets of 3 in 1 instant coffee

50g cake flour (shifted)

5 egg yolk

5egg white

70g caster sugar

How I made it:

1. Make a plain sponge for the cake base. Preheat the oven to 180C. Grease and line the baking parchment for the bottom of a 9 inches round cake tin. Grease the side of the cake tin then coated with some bread flour.


2. In a clean bowl, whisk the eggs and gradually add in the caster sugar. Whisk until it double the size. The texture should be fluffy and pale in color.


3. Gradually shift the shifted flour into the egg mixture and use the spatula gently fold it in.


4. Add in the melted butter little by little and fold it in gently until well combined.


5. Pour the batter into the baking tin and bake in the oven for 20 minutes.
   
6. For the cheese batter. Grease the side of a 9 inches spring form cake tin then coated with some bread flour. Place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
   
7. Double-boil milk, cream cheese and instant coffee until a smooth batter.
   
8. Add in flour, stir and cook until mixture has thicken. Remove from stove and set aside to cool. Preheat oven to 140C. (I preheated at 120C)
   
9. Whisk in egg yolk into the cream cheese batter until well combined.


10. Whisk the egg whites till frothy. Gradually add in the sugar and whisk till soft peaks form.
    Fold in 1/4 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue in 3 portions until well combined.
    
11. Pour batter into the prepared spring form pan. Steam-bake cheesecake in a preheated oven for 2 hours or 2 1/2 hours. Leave the cheesecake to cool in the oven for half an hour with the door ajar. Remove cake from the tin and chill in the fridge for over night. (You can also chill the whole cheesecake in the cake tin.) Cut and serve the cheesecake.

Cakes Corner, Cheesecake | HT | 11:40 PM No comments Read More

Chilled Durian Cheesecake

It's a big day of my other half and it's always a headache of thinking what type of birthday cake for him is the best as you might have the same feeling like me hope to give the best to our life partner, right?! Since he likes durian a lot and I still have a box of frozen durian, why not make a durian cake or durian cheesecake for him. Thinking along the way, if you did follow my blog you'll know that I've just made a durian cake and durian cheesecake not long ago. So, it's not a good idea to do the same for him which is nothing special anymore.

Time is limited, I don't really have much time to think somemore as his birthday is just around the corner. Ended up, I make durian cheesecake again, but with a Non-Baked version sandwich with plain spongy cake. I followed a sponge cake recipe from a video clip and luckily it turn out really good. If you did try my chocolate spongy cake before, you will know this lady. Again, I'm very satisfy with her recipe.

For the cheese filling, I'm very particular with chilled cheesecake, as too much gelatin will cause the cake like jelly type. I'm really looking for a soft, light and melt in-the-mouth texture but not jelly cake. So, really have to be cautious about the portion of gelatin added in.

I was quite nervous when he was taking the first bite of this durian cheesecake, guess what? It's so obviously show the satisfaction from his face. I couldn't believe it and I quickly tried the first bite too and it's really something I was looking for. It's soft, light and super tasty for us and couldn't feel the gelatin texture. As I added less gelatin in the batter, the cake couldn't stay at room temperature for too long but it set and stand nicely in the fridge. I'm really glad that the cheesecake turn out very well. When he is happy, I'm happy too!

Ingredients for the plain sponge cake:
(Please follow the video clip)
140g plain flour
4 eggs
30g milk
180g sugar
4g salt
30g oil

Ingredients for durian cream cheese filling:
350g cream cheese
60g caster sugar
250g durian flesh
350 whipping cream
1 tablespoon gelatin
3 tablespoon water

For the filling, beat cream cheese and sugar until smooth. Stir in durian flesh until well combine. Now, get ready for others ingredients. Melt gelatin powder with water over simmering water until the gelatin dissolve. Whip the cream until thicken but not over whipped. Stir in 4 teaspoon of gelatin into cheese mixture until well combine then fold in the whipped cream. Keep the remaining gelatin for the toppings. Place a slice of sponge cake into 8 inches lose bottom baking tray. Spread in half of the durian cheese mixture. Place another layer of sponge cake on top. Spread half of the remaining cheese mixture on top and chilled in the fridge. Mix together the remaining gelatin and cheese mixture and put into a piping bag. Place in the fridge for about 30 minutes until it slightly set (the time depends on how cool the fridge is, so watch it and try to squeeze out a little to test whether it could form any pattern). Pipe out any pattern you like onto the cake and chilled in the fridge for over night. Enjoy!

Cakes Corner, Cheesecake | HT | 7:08 PM No comments Read More

Cherry Crumble Cheesecake

After the first attempt on durian cheesecake, I feel quite encourage to try another cheesecake from the same recipe book 我和起士蛋糕的秘密. At first, I was thinking to make an apple crumble cheesecake but at the same time I want to use the canned apple cherry given by PH. I was very curious about the taste of that apple cherry so ended up I make cherry cheesecake.

The cheesecake was not too bad but I still like the texture of durian cheesecake as it's very smooth and silky texture that melt in the mouth was great! This texture is slightly thicker that might take a few more second to melt in your mouth.

I tried to place a piece at room temperature for 15 minutes and the texture was not that thicker then. The crumble is very tasty and goes well with the cheesecake but the apple cherry wasn't that very special. It taste ok but nothing so special for me.

I've done a few study from the recipe book and found that some cheesecake had a very silky smooth texture. I remember before baking the durian cheesecake, the batter was quite liquid or should I say runny whereas this batter of cherry cheesecake was quite thick.

I guess it's due to the ingredients used. Although they both used the same amount of inggredients like cream cheese, sugar and eggs. The different is batter that added with same milk or cream is smoother than the batter made with cream cheese and eggs only. The durian cheesecake was added milk whereas this is not, may be that's make the difference. Please correct me if I'm wrong but so far this is the experiment I've gone through. Anyway, people who are not very choosy like me will still love this cheesecake. It's just an ordinary one for me :P

Recipe from 我和起士蛋糕的秘密 for (7 inches cake tin)

For the base:

200g digestive biscuit

100g butter

For the filling:
400g cream cheese

80g caster sugar
3 eggs

140g cherries

For the Crumble:

60g plan flour

60g caster sugar

50g ground almond

30g butter

1 tbsp cooking oil

1. To make the base, stir all ingredients until combine. Press mixture into base of 7 inches cake tin.
2. To make the filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat until well blended.
3. Place cherries into the tin. Pour in cheese filling.
4. To make crumble, combine flour, sugar and ground almond, rub in butter and oil until mixture resembles bread crumbs. Sprinkle over the top.
5. Steam-bake in preheated oven at 160C for 1 hour 20 minutes or until cooked. Remove from heat and leave to cool. Chill in fridge for 5 hours or overnight.

Cakes Corner, Cheesecake | HT | 4:38 PM No comments Read More

Durian Cheesecake

Mum bought me a cheesecake recipe book 我和起士蛋糕的秘密. (I think she has been addicted on buying me recipe books recently.) I miss her cooking and till now I can't forget those delicious foods she cooked and baked. But, she said she had retired from the kitchen :( Anyway, I think I've inspired by her passion in the kitchen when I was young. She cooks three proper meals plus an afternoon tea to serve the whole family including my grandparent and aunties uncles. I like to touch the ingredients while she was preparing foods but I always got warning not to touch this and that. If you're a mother you'll understand why she warn me. But, that wasn't stop me from loving the kitchen stuffs :) Oppss... back to the cheesecake recipe book. To appreciate mum, I think I better try out one of the recipe from the book. Since I've still got some leftover durian in the freezer, I decided to try out durian cheesecake recipe.

I didn't put so much hope on this recipe at first, because this is my first attempt and the recipe is not that very precise. I used a slightly bigger cake pan to make this also modify the amount of ingredients used from the recipe.

Guess what! The result is absolutely fantastic! If you're a durian lover and cheesecake lover, you'll hardly to resist this. The cheesecake turn out moist, rich and smooth. You will like it to melt in my your mouth slowly and feel hard to let go!
The recipe didn't mention about steam bake but I did it as I think steam bake would produce moisture cheesecake, that's what I found from my previous attempts on other cheesecake experiments. There is just one thing I didn't do it properly for drawing the net pattern on the cheesecake, it wasn't as nice as the recipe shown from the book (need more practice!) However, I must say the texture is a winner! Really yummy! Thanks mum for the recipe book!


Recipe for 7 inches (I used 8 inches lose bottom pan)

For the base (I used my own recipe for the base):
160g crushed chocolate marie biscuits (200g digestive biscuits)
80g melted butter (100g butter, melted)

For the filling (Slightly change the amount of ingredients from the book)
450g cream cheese (500g cream cheese)
80g caster sugar
170g durian flesh (220g durian flesh)
3 eggs (medium size, total about 160g)
80ml milk (90ml milk)
1 tbsp cornstarch (1 tbsp + 1/4 tsp cornstarch)

Toppings:
1 tsp cocoa powder + 2tsp water
Some Oreo cookie crumbs

Method:

1. To make the base, stir all ingredients until combined. Press mixture into base. Set aside.
2. To make the filling, beat cream cheese, sugar and durian flesh until smooth. Beat in eggs, one at a time, beating well after each addition.
3. Beat in milk and cornstarch until blended. Reserve 1 tbsp cheese mixture for topping, the rest mixture pour into tin.
4. To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until well blended. Pipe on top of the surface of cheese mixture and draw net pattern with skewer.
5. Steam baked at 170C for 45 minutes (my oven 150C for 50 minutes) or until light brown.
6. Remove from the heat and leave to cool completely. Chill in fridge 5 hours or overnight.
   Decorate sides of cake with crushed Oreo cookie crumbs.

Cakes Corner, Cheesecake | HT | 5:59 PM No comments Read More

Cho.Milk Cotton Cheesecake

I always admired a few blogger they could bake very nice cotton cheesecake. I really hope I could make it although I've failed before. Thanks for Happy Flour giving me some tips and technique.

Finally the cotton cheesecake turn out quite nice. I can't say it's perfect as I'm not sure isn't the right texture and the outlook is what it's should be. Overall, I'm quite satisfy with this result and will practice again.

The texture is very light and soft like cotton that I don't feel I'm adding some calorie on my diet. No wonder this cheesecake named as "cotton"! I hope to try out some others flavour. If you've any good cotton cheesecake recipe with coffee, pandan, green tea or other flavours, please share with me. I'm falling in love with this cotton cheesecake :P

I make this cheesecake for a birthday party. I'm not creative and no skills on cake decoration, so I just simply sprinkle some shredded chocolate on the top.

The outlook doesn't looks good but my friend all love the texture. I like the chocolate sponge for the base as its softness goes very well with the cotton cheesecake.

Chocolate Sponge:

3 whole eggs
90g caster sugar

75g plain flour

15g cocoa powder
30g unsalted butter (melted)

Cheese Mixture:
380g chocolate milk

250g cream cheese

50g plain flour (sift)

18g caster sugar

5 egg yolk

5egg white

75g caster sugar

\How I made it:

1. Make the chocolate sponge. Preheat the oven to 180C. Grease and line the baking parchment at the side and bottom of a 9 inches round cake tin. Shift the plain flour with cocoa powder three times.
2. In another clean bowl, whisk the eggs and gradually add in the caster sugar. Whisk until it double the size. The texture should be fluffy and pale in color.
3. Gradually shift the shifted flour into the egg mixture and use the spatula gently fold it in.
4. Add in the melted butter and fold it in gently.
5. Pour into the baking tin and bake in the oven for 20 minutes.
6. For the cheese mixture. Line the side and base of a 9" round springform baking tin with grease proof paper and place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
7. Double-boil milk, cream cheese and sugar until cream cheese has melted completely.
8. Add in flour, stir and cook until mixture has thicken.
9. Remove from stove and set aside to cool.
10. Preheat oven to 170C. (I preheated at 150C only as my oven had a weird heating system)
11. Whisk in egg yolk into the cream cheese mixture until well combined.
12. Use a cake mixer and whisk the egg whites till frothy. Gradually add in the sugar and whisk till soft peaks form. Fold in 1/4 of the meringue into the cream cheese mixture until combined.
13. Then fold in the rest of the meringue lightly in 3 portions until well combined. Pour batter into the prepared springform pan.
14. Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 140C and continue to steam-bake for 1hr and 45mins.15 (I reduce the temperature to 120C as I mentioned my oven had a weird heating system.)
15. Leave the cheesecake to cool in the oven for 1hr with the door ajar. Remove cake from tin and chill in the fridge for over night. (You can also chill the whole cheesecake in the cake tin.) Cut and serve the cheesecake.

Cakes Corner, Cheesecake | HT | 7:32 PM No comments Read More