Black Forest Cheesecake

Black Forest Cheesecake

Ingredients:
225g Cowhead Cream cheese
60g fine sugar
1.5 Tbsp corn flour
2 tsp Cointreau
2 Eggs
100g non dairy whip cream
20 pitted cherries (drained from 1 can)
syrup from 1/2 can pitted cherries, cook with 1 Tbsp corn flour to thicken 

 Method:
1. Beat cream cheese, sugar & cointreau till light & fluffy.

2. Add in eggs gradually & beat till smooth.

3. Add in corn flour & whip cream. Mix well.

4. Remove 1/3 of batter & mix in syrup.

5. Pour original batter into a 6" cake tin & top with syrup batter. Use a chopstick to do a swirl for the batter & add in cherries.

6. Steamed bake in preheated oven @ 160 for 50mins. 

7. Leave cheesecake to cool in the oven for 1 hr with the door ajar.

Matcha Sticky Rolls

Matcha Sticky Rolls

Ingredients:
230g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
1 Tbsp matcha powder
pinch of salt
20g fine sugar
1/2 tsp instant yeast
150ml water
20g coconut oil

Fillings: (refer My Little Space)
*I use my left over cream cheese frosting & add 1 Tbsp cornflour
dried cranberries

1 bar matcha chocolate, melted to drizzle on top of rolls (optional)

Method:
1. Put all ingredients in a mixer & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & roll out the dough to a rectangle. Spread cream cheese mixture & sprinkle dried cranberries on top. Roll up to form a swiss roll. Divide into 12 portions & placed in a greased tin. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 20mins.

These matcha sticky rolls are very soft & moist, seriously yummy! They were not overly sweet even though I drizzled one bar of matcha chocolate over the rolls. Instead the matcha taste was even more prominent & paired very well with the slightly tart cranberries. You definitely gotta give it a try if you are a matcha cum cream cheese lover =)

Matcha Cheesecake

Matcha Cheesecake
(recipe adapted from carol)

Ingredients:
100g Cowhead Cream Chese
30g Cowhead salted butter
20g fine sugar
85g milk
3 egg yolks
22g Blue Jacket Cake Flour
10g Cornflour
5g Matcha powder

3 egg whites
40g fine sugar

Method:
1. Whisk cream cheese, butter & fine sugar together in a pot till smooth. Add in milk. Over low flame, whisk the batter until smooth.
2. Add in egg yolks & whisk till combined. Sift in flour, cornflour & matcha powder. Whisk till combined.
3. In a medium mixing bowl, whisk egg whites till frothy. Add in sugar gradually & beat until soft peaks. Remove 1/3 of the whites batter & mix with the yolk batter till combined. Pour back the batter into the remaining whites batter & fold till combined.
4. Pour batter into a 6" tin lined with baking paper (base & sides). Bake in a preheated oven @ 180C for 15mins, then 110C for 35mins.
5. Remove the cake immediately from the tin after out from oven. Let it cool down 10mins & put in fridge.

 The brown skin got ripped off slightly when I unmold the cake =P

Black Bottom Cupcakes

Black Bottom Cupcakes  
(recipe adapted from Joyofbaking) 

Ingredients: 
Cream Cheese Filling: 
8 Oz Cowhead cream cheese, room temperature
60g fine sugar
1 large egg 
1 Tbsp Cointreau

Chocolate batter:
195g Blue Jacket Cake Flour
160g fine sugar
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
240ml water
80ml vegetable oil
1 Tbsp Cointreau 

Method:

1. Cream Cheese Filling: Beat cream cheese until smooth. Add the sugar, egg & Conitreau. Beat until creamy & smooth. Set aside for later use.

2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. 

3. Bake in the preheated oven at 160C for 25 minutes.

Viral Cream Cheese Bread

Viral Cream Cheese Bread
(recipe adapted from Victoria Bakes)

Ingredients:  
Dough:
110g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
20g fine sugar
1.5g instant dry yeast
25g egg
65g Cowhead UHT milk
1/2 Tbsp chia seeds (optional)
15g Cowhead salted butter
 

Filling:
90g Cowhead Cream Cheese
10g icing sugar, sifted
10g milk
1 tsp vanilla paste 

Finishing:
15g skim milk powder, sifted
5g icing sugar

Method:

1. Dough: Mix all ingredients (except butter) in a mixer until a soft dough is formed. Add in butter & knead until the dough is smooth & elastic. Shaped dough into a ball & proof inside a greased 6" tin for 1hr. 

2. Bake in a preheated oven @170C for 20mins.

3. Filling: Beat cream cheese & sugar till smooth. Add milk & vanilla gradually & whisk till smooth. Chill for 30mins.

4. Assembly: Slice bread into quarters & make two slits. Spread fillings into the slit & onto the sides of bread. Pressed the sides of bread onto the milk powder & icing mixture.

This is the milk powder I use

 

The dough is sent to oven after proofing for 1hr

 The bread is extremely soft & fluffy after baked!

Spread cream cheese on the bread.... yes, I like cream cheese 'gao'

 Pressed the sides onto milk powder sugar mixture

I can't wait anymore..... I'm hungry!

Verdict: OMG.... this bread is utterly delicious! The bread is so fluffy like cotton. The cold cream cheese pairs well with the sweet milk powder/icing sugar mixture. I must say these bread are simply addictive as 1/2 of them were already finished by me. Yes, it is really that awesome! Seriously you gotta give this a try or you will regret =P

Blueberry Cheesecake

Blueberry Cheesecake 

Ingredients:
8 Oz Cowhead Cream Cheese
3 Tbsp icing sugar
1.5 Tbsp corn flour
2 Eggs
100g non dairy whip cream
1 punnet blueberries

Method:
1. Beat cream cheese & sugar till light & fluffy.

2. Add in egg gradually & beat till smooth.

3. Add corn flour & non dairy cream, mix well.

4. Pour batter into prepared 6" tin, topped with blueberries.

5. Steamed bake in preheated oven @ 160C for 45mins. 

6. Leave cheesecake to cool in the oven for 30mins with the door ajar.

Oreo Chocolate Cheesecake Cookies

 

Oreo Chocolate Cheesecake Cookies
(recipe adapted from here)

Ingredients:
1 cup Blue Jacket Plain Flour
1/2 cup Cowhead salted butter
4 oz Cowhead cream cheese
2/3 cup fine sugar
1/2 cup mini white chocolate chips
10 oreo cookies, cream removed & crushed

Method:
1. Beat cream cheese & butter till combined. Add sugar & beat till combined.
2. Mix in flour & chocolate chips. Roll out dough into balls. Coat with oreo crumbs & placed on silpat mat.
3. Bake in a preheated oven @180C for 18mins.

Verdict: These crunchy little devils were too addictive. You really need to have some self control when eating these if you are watching your waistline *^_^*

Soufflé Japanese Cheesecake

Soufflé Japanese Cheesecake
(recipe adapted from Ochikeron)

Ingredients:
3 eggs
120g Ghirardelli chocolate bar
120g Cowhead Cream Cheese

*Hershey's chocolate sauce

Method:

1. Melt chocolate & cream cheese in a double boiler over hot water. Whisk till smooth.
2. Remove the bowl from double boiler. Add egg yolks & mix till combined. Set aside.
3. Whisk egg whites with an electric mixer till firm peak.lé Add 1/3 meringue into the cream cheese batter & blend well with a spatula. Then add the rest of the meringue & mix well.
4. Steam bake the cake in a preheated oven @ 170C for 15mins, then 160C for 15mins. Turn off the oven temperature & leave the cake inside the oven for another 15 minutes.
5. Leave the cake to cool completely before removing from the cake pan.

Verdict: This Soufflé Japanese Cheesecake is very moist & soft. I made a mistake of using bitter chocolates in this recipe & end up with a slightly bitter cheesecake. Thus, I drizzled some Hershey's chocolate sauce over the cake & it tasted awesome! =)

Matcha Cream Cheese Parfait

Matcha Cream Cheese Parfait
(recipe adapted from My Little Space)

Ingredients:
225g Cowhead Cream Cheese, softened at room temperature
100g icing sugar
4 Tbsp matcha powder
150ml heavy cream
6 pcs  digestive biscuits
1 cup azuki

Method :
1. Beat cream cheese, sugar, matcha powder till well cooperated then set aside.
2. Whisk heavy cream till foamy & stiff then fold it into cream cheese mixture & blend till well mixed.
3. Crushed biscuit into fine crumbs one at a time,  place one biscuit to each cups then spread on a layer of green tea mixture.  
4. Top with some azuki beans & 1 tsp digestive biscuit, cover it with a spread of green tea mixture. Keep refrigerated to set.

 

Gula Melaka Cheesecake

Gula Melaka Cheesecake
(recipe adapted from here)

Ingredients:
Base:
100g digestive biscuits (crushed)
60g Cowhead salted butter, melted

Fillings:  
200g gula Melaka (chopped)
50ml Cowhead UHT milk
450g Cowhead Cream Cheese
3 eggs
25g corn flour
200g dairy whipping cream 

Caramelized mixed nuts 
50g walnuts
50g cashew nuts
50g almonds
80g fine sugar
2 Tbsp Cowhead UHT milk
1 Tbsp water
*In a non-stick pan, heat sugar until dissolved & caramelize. Add in milk, water & stir well. Remove from heat, add in toasted nuts & toss well.
 
Method:
1. Crust: Mix crushed biscuits & melted butter until well combined. Press the mixture into a 8″ pan chill for later use.
2. Filling: Put gula melaka & milk into a saucepan, stir & cook with low heat until the gula melaka has dissolved. Remove from heat, strain & leave to cool. 
3. Beat cream cheese & mixture 2 with high speed until fluffy. Add in eggs one at a time, beating well after each addition.
4. Sift in corn flour, add in whipping cream & mix well.
5. Pour the filling into the crust & steam-bake in the preheated oven at 150c for 70mins. Remove and leave to cool. Chill in the fridge for at least 2 hours.
6. Unmold the cake & arrange caramelized mixed nuts on top. 

Oreo Cheesecake Popsicles

Oreo Cheesecake Popsicles

Ingredients:

227g / 8 oz Cowhead Cream Cheese

200g Greek yoghurt

2 Tbsp fine sugar

oreo cookies, crushed

Method:

1. Spoon one tsp of crushed oreo crumbs (from 1 packet) onto the base of cupcake liners. 

2. Cream cream cheese, yoghurt & sugar in a bowl till smooth.

3. Fold in crushed oreo cookies (from 3 packets). 

Spoon mixture into cupcake liners & put a popsicle stick in the middle.

 Fridge for at least 4hrs.

 

 

Zebra Cheesecake

Zebra Cheesecake

Ingredients:
Base
150g digestive biscuits, crushed into crumbs
80g Cowhead salted butter, melted

Fillings
227g Cowhead Cream Cheese
70g fine sugar
130g Greek yoghurt
2 eggs
2 Tbsp black sesame paste

Method:
1. Mix the base ingredients together & pressed into a 7" cake tin lined with baking paper.
2. In a mixing bowl, whisk cream cheese, sugar & yoghurt together till smooth. Add in eggs & whisk till combined.
3. Divide batter into 2 portions. Add sesame paste in one portion.
4. Drop 3 Tbsps of sesame batter onto the prepared tin, followed by 2 Tbsp of plain batter. Repeat until all batters are finished.
5. Baked into a preheated oven at 150C for 30mins, then 120C for 20mins.

Just for you

此刻的我心情是无比的沉重，惆怅。今早当我在预备乳酪蛋糕的材料时，获知一位朋友过世的消息。太突然了，我愣住了。我哭了。还记得奥利奥乳酪蛋糕是我开始烘焙所做的第一个蛋糕。而当时在我旁边细心教导我的就是我的这位朋友。她可算是我学烘焙的“启蒙老师”。是她开启了我对烘焙的那股热忱。

如今这个蛋糕就献给你。一路走好我的朋友。我会怀念你。

Baked Oreo Cheesecake
(recipe adapted & modify slightly from Wen's Delight)

Ingredients:
100g Oreo crumbs
80g homemade walnut butter
225g Cowhead Cream cheese
40g fine sugar
1.5 Tbsp Corn flour
2 Eggs
100g non dairy cream
4 nos Oreo cookies (remove cream)

Method:
1. Mix Oreo cookie crumbs & walnut butter in a mixing bowl. Pour & pressed firmly into a 7" tin. Refrigerate for later use.

2. Beat cream cheese & sugar till light & fluffy. Add in eggs gradually & beat till combined.

3. Add corn flour & cream, mix well. Pour batter into the tin, top with oreo cookies.

4. Steamed bake in a preheated oven @ 160C for 30mins. 

Butter Chocolate Cheesecake

 

Butter Chocolate Cheesecake

(recipe adapted & modify slightly from Anncoo)

 

Ingredients: 

(A)

250g Cowhead salted butter, softened

160g fine sugar

4 eggs

1 tsp rum

170g Blue Jacket Cake Flour

1.5 tsp baking powder

 4 Tbsp cocoa powder

8 Tbsp Cowhead UHT milk

(B)

227g Cowhead Cream cheese, room temperature

60g fine sugar

3 Tbsp whipping cream

1 egg

1 Tbsp Blue Jacket Cake flour 
1/4 tsp baking powder

Method:

1. Beat ingredients (B) till fluffy. Set aside.

2. From ingredients (A), beat butter & sugar till pale & fluffy. Add in eggs gradually, followed by rum & milk. Mix well. 

3. Fold in sifted flour, baking & cocoa powder with a rubber spatula in 2 portions into butter mixture. Mix well.

4. Spread 1/2 portion of batter into pan, then spoon in cheese mixture (B) & top with the remaining portion of cake batter. Use a chopstick to swirl through the batter to create the marbling effect.

5. Bake in a preheated oven at 160 for 70mins.

 Verdict: This cake is extremely soft & moist. Cream cheese & chocolate butter cake is indeed a perfect combination. I must say that these little slices were simply addictive.

Specially for my Hub's Birthday

Carrot Cake

Ingredients:

150g Cowhead salted butter

150g Blue Jacket Cake Flour 

1 tsp baking powder 

1 tsp baking soda

1/2 Tbsp ground cinnamon 

60g fine sugar

80g light brown sugar

2 eggs

1 Tbsp rum 

150g carrots, shredded

70g raisins 

60g walnuts

 

Frosting

227g Cowhead cream cheese

60g Cowhead salted butter

80g icing sugar

 1/2 Tbsp Cointreau

sweetened coconut flakes, lightly toasted

 Method:

1. Place butter in a pan & heat on the stove until the butter has melted & begins to turn brown. 

Pour the browned butter into a clean bowl & discard the butter solid residue.

 

 2. Sift together the flour, cinnamon, baking soda & powder into a bowl. Set aside.

3. In a mixing bowl, whisk sugars, eggs & rum till smooth. 

Add in the browned butter & mix well.

 4. Add in all the flour mixture & mix until well combined. 

Add in carrots, raisins & walnuts. Mix well.

5. Pour batter into two 7” cake pans. 

Bake in a preheated oven @ 160C for 20mins. 

 

Verdict: Extremely soft & moist cake. Very flavorful as you bite into the sweet raisins, crispy walnuts & toasted coconut flakes. Smooth cream cheese frosting with a light salty taste from the butter. Perfect combination! Even my hubby who does not like carrot cake commented that it is very yummy.

 

I asked my hubby what cake pattern he wanted for his birthday this year few mths ago. He said that he wanted the cat same as the decal in our room *^_^*