Bake Along #78 No Bake Mango Cheesecake

This gonna be my last cheesecake contribution for Bake Along 4th birthday, happened to be the last day of submission too LOL
No bake cheesecake is a yummy refreshing dessert I love. DH loves this too over the baked version, even though his number 1 preference is still Japanese cheesecake :)

Argh! I always made a mess of the base crust :)

Recipe is from Cynthia from The Baking Biatch

What you need:

Base:
180g digestive biscuits (or marie biscuits)
80g melted unsalted butter

Cheesecake:
250g cream cheese (I used light cream cheese), room temperature
75g castor sugar
250g mango yoghurt
100g water
2.5tbsp gelatin powder
100g fresh mango cubes

Jelly topping:
125g mango puree from fresh mango
125g water
25g castor sugar
1 tsp gelatin

Method:

1. Cut biscuits into small pieces and pulse in food processor til formed crumbs. Add in melted butter and pulse 1-2 times til well combined. Press the crumbs into a round spring form pan (I used 20cm) and refrigerate
2. Prepare the cheesecake by mixing water and gelatin, stirring well before warming it up in microwave for about 15secs (til just warm)
3. In a bowl, beat cream cheese and sugar over low speed til mixed and creamy. Add in cooled gelatin mixture and mix well. Add in yoghurt, and mix well
4. Add in mango cubes and fold into the batter
5. Pour onto the pan over the crust and keep in the freezer for about 2hours
6. Prepare jelly topping by mixing all ingredients in a small pot over medium fire and bring to boil, stir continuously. Pour over the cheesecake in the pan, put back in the freezer for about 30mins or so
7. Remove cheesecake from freezer. Using the back of a paring knife, run through the sides of the pan. Release the spring form pan and decorate the cake as desired with fresh fruits brushed with diluted jam for extra shine (and drool LOL) (I skipped this part as I am a lazy cake decorator haha)

 

 

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

 

I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. Link is HERE

 

 

 

And lastly, this post is also linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Bake Along #78 Nutella Swirled Cheesecake with Nutella Fudge Sauce

Another cheesecake for Bake Along 4th birthday! :)
I love cheesecakes (read: I love ALL cakes) LOL. Give me any kind, I will eat it, be it baked or non bake cheesecake or Japanese cheesecake
But if I had to list down in order, the first in the list would be baked cheesecake, the creamy sinful type..yum! :)
I was drooling the first time I saw this cheesecake in Café Delites by Karina. In fact, almost all of her creations intrigue me. Not to forget how the beautiful photography skill she has which always manages to make me feel like licking my computer or tablet or hp screen LOL
Also knowing that she always tries to make an indulgence healthier, with all the nutrition facts included, it helps me to eat them with lesser guilt haha..
Anyway, I decided to give it a try, and look at this...

All the yummilicious factor is in the pic below, no explanation needed

 

 

 

Okay, now wipe your drool and read the recipe LOL

 

What you need:

(below is half recipe)

 

Base:

12 Oreo cookies, discard the filling

2 tbsp. virgin coconut oil

 

Cheesecake:

250g light cream cheese

150g light Greek yoghurt

2 eggs

1/4 cup caster sugar (I wanted to use Stevia but not too sure with the amount since Stevia is much sweeter than regular sugar)

1 tbsp corn starch

1/2 tbsp orange zest (I skipped)

1/2 tbsp vanilla paste

30g Nutella, warmed in the microwave for 30 secs

 

Nutella hot fudge sauce:

40g Nutella

2 tbsp chocolate milk (original recipe used regular milk)

 

Method:

1. Preheat oven to 180degC. Grease a round springform pan (I only have 20cm size, so I used this, hence the short cake haha). Keep refrigerated
2. Put oreo in the food processor til formed crumbs. Add in oil and pulse for a few times til well mixed
3. Combine cream cheese, yoghurt, eggs, sugar in a bowl. Beat over low speed til smooth and creamy
4. Add corn starch, orange zest if using and vanilla, beat til smooth and well combined for about 2mins
5. Pour cheesecake over the oreo base and spoon the warmed Nutella onto the cheesecake. Using chopstick, make swirled pattern
6. Bake for about 30-40mins until just set in the centre and the top lightly browned
7. Remove from oven and leave it in the pan for about 15mins. Chill in the refrigerator for a minimum of 1 hour before serving
8. Make the fudge sauce by mixing Nutella and chocolate milk in a small bowl. Microwave for about 30secs and mix well. Consistency should be a little runny
9. Just before serving, arrange strawberries on top (or any other preferred fruits of your choice) and drizzle the sauce over it

 

I can eat plain just like this..

 

 

 

But eating the complete set with strawberries and the fudge sauce is the ultimate heaven! :)

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. Link is HERE

 

 

And lastly, this post is also linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

 

Bake Along #78 3 Ingredients Souffle Japanese Cheesecake

Oh! Bake Along is 4! How time flies! This year we celebrate with cheesecakes!
This easy 3 ingredients soufflé Japanese cheesecake has been pretty popular and tried by quite a number of bakers
Original recipe is from Ochikeron, one of You Tubers I like and subscribe :)

Somehow my top didn't brown enough. I guess I should have put the pan a little higher in the oven during baking or perhaps need to bake longer in my oven. Should try again :)

 

 

But regardless of that, this cake is really yummy. Light, moist, melt in the mouth and a very nice balance between the taste of the cream cheese and white chocolate. FYI, I'm not a fan of white chocolate. I am a dark chocolate eater. But I love this cake :)

 

 

 

What you need:

 

125g cream cheese, softened (I used Philadelphia light cream cheese)

120g white chocolate (I used Cadbury brand)

3 large eggs, cold

 

Method:

1. Preheat oven to 170degC. Line the sides of 6" round pan with oiled parchment paper
2. Separate egg yolks from the whites
3. Put chopped white chocolate in a bowl and melt in double boiler using a very hot water, mix til smooth. Add in cream cheese and mix well. Add in egg yolks and stir well
4. In another bowl, beat egg whites til firm peak. Mix 1/3 of the whites to the yolks mixture til well incorporated
5. Add in the remaining whites and fold in gently til mixed
6. Pour batter into the pan and water bath for 15 mins. After 15mins reduce temperature to 160degC and bake for further 15mins. Turn off the oven and leave the pan in the oven for another 15mins
7. Remove from oven and let cool in the pan before transferring to cake container
8. Chill in the fridge for a few hours before serving
9. Just before serving, sieve icing sugar over the cake. Slice and serve

A bite for you?

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

 

 

I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. Link is HERE

 

No Bake Tofu Cheesecake - Happy Birthday To Me :)

Yesterday was my birthday and I was not in the mood for any cake decorating thingy, but I was for sure craving for cheesecake

I've been curious about tofu cheesecake for a long time, always wonder how the texture and taste
So here it is, my healthier kind of cheesecake, yum yum yum...
I made it a day before my birthday, for the overnight refrigeration
Thanks Ann from Anncoo Journal for the wonderful and easy recipe :)

I replaced green tea powder with cocoa powder since I don't really fancy green tea in my bakes. I mixed 1/4 of the batter with the chocolate and poured at the centre of the batter. After that I had no clue how to make nice swirls, so this is what I got. It looked like sun to me, but my kids said it's giant tick with lots of legs LOL

Cutting my first slice after waiting overnight :)

This cheesecake is so light and refreshing, taste really good, too
I just couldn't stop at one slice! It's a scary fact to eat more than one slice of cheesecake, but this one makes an exception. Less guilt attack haha....

Having said that, as much as I enjoyed this cake, I would still crave for those creamy NY style cheesecake LOL Perhaps next time *wink*

Recipe as follows...

What you need:
(for 8" round springform pan)

For the base:
100g Marie biscuits, crushed

80g melted butter

 

Combine crushed biscuits and melted butter in a bowl. Press onto the base of the pan and keep in the fridge for later use

 

For the filling:

300g pressed tofu

15g gelatine powder

70g water

2 tsp cocoa powder and 1 tsp chocolate paste mixed with 5 tbsp of hot water

250g cream cheese (room temperature)

200g plain yoghurt (I used low fat, or can use sour cream)

60g reduced sugar soya milk

100g icing sugar

1/2 tsp vanilla extract

 

Method:

1. Wrap tofu in cheesecloth (I don't own one, so I used thin tea towel) and place a heavy object on top for about 15 mins to press out water from the tofu
2. Soak gelatine in water for 5 mins
3. In a food processor, blend cream cheese, tofu (I broke it apart), yoghurt, soya milk, icing sugar and vanilla til very smooth
4. Heat gelatine powder in double boiler til melted, add to cream cheese mixture and mix well
5. Pour 3/4 of the batter into the prepared pan with the base, and mix the remaining 1/4 with chocolate mixture
6. Pour the chocolate batter at the centre of the plain batter in the pan and then do the swirls as desired with chopstick
7. Chill cake in the fridge, minimum of 4 hours (I did overnight)
8. Cut the cake with hot knife to get a nicely cut slice :)

 

 

I still couldn't get it so smooth like what Ann did. You see the little holes? I wonder why

 

 

 

I'm submitting this post to Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Mich from Piece of Cake at this post

 

 

 

I saw Ann did the baked version too. Looks really good! Now that's another one to be curious about :)

 

Who said only nicely decorated cake will make a birthday girl happy? I was real happy with this cake :P
Happy Birthday To Me! :)

Bake Along #46 Lemon Cheddar Cheese Cake

Phew..... Finally I write again in my blog
It's close to a month since the last time I did wooaaa...

June has been a busy month for me, but this year was even busier
School holiday, the kids were bored that most of the days we were outside, ended up we had most of our meals outside, too
I had some family issues to resolve too which gave me quite a headache that whenever we're at home, I just lost my mood to cook so I just bought outside food
Some days my mum cooked for us, my saviour :P
Went for a short break then came back with a super smoky Singapore, I was so put off to even going into the kitchen, it was so hot!
So, there goes the whole month of June, my kitchen was also on holiday LOL

Luckily the weather is getting better now, as well as my mood, and since first day of school I have been on track, cooking for my family :)
And, today finally I used up my oven again LOL

 I baked this cake this morning, on the last day of submission for Bake Along event
This cake has been in my to do list for ages. The recipe is from Ricke's site
So many great reviews about this popular cake, the most talked about is how great is the soft cottony texture, it immediately melts in the mouth

When I browsed through other great bakers' cheese cakes, I saw Joyce from Kitchen Flavours did Cheddar Cheese Cake, too
When I read her post, I then realized that the recipe she used is the same as Ricke's
There are some slight modification, where Ricke used lemon juice instead of cream of tartar, and she added lemon zest too
And another thing I found out too that this recipe is originally from Alex Goh recipe book :)
In the end, I followed Ricke's recipe as I wanted to bake lemon version of this cake

Oh how I love this cake! It is so so so smooth, cottony soft and tastes delicious
It's indeed melting in my mouth that finishing a slice is so easy, really dangerous for my waistline LOL
I poured some lemon curd (I used store bought) mixed with warm water to make it less thick. Gosh, heaven!

 

 

What you need:

A
130gm milk

40gm butter

125gm cheddar cheese (finely grated)

B
20gm plain flour

15gm corn flour

 

C
3 egg yolk
zest of a lemon

D
3 egg whites

90gm sugar

1 tsp of lemon juice

Method:

1. Grease and line 18cm round pan
2. Preheat oven to 150degC
3. Cook A over double boiler until cheese melts (stir with whisk), set aside til warm
4. Add in sifted B, mix til well blended. Add in C, mix well and set aside the mixture
5. In a mixing bowl, beat egg whites til foamy. Add in lemon juice and gradually add in sugar, beat til soft peak (not too dry and stiff, just til creamy and glossy)
6. Take a little of the egg white mixture, mix in the cheese mixture
7. Pour into the remaining of the egg white mixture and fold gently
8. Pour batter into the pan, bake in water bath for 50 minutes (I added another 15 minutes, the last 20 minutes I tented the top of the cake with aluminium foil)
9. Leave cake in the oven for 10 minutes and the sides of the cake moved away from the pan
10. Take it out and gently take out the cake from the pan
11. Decorate as you like

This post is for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Individual Cheesecakes for Mother's Day

This bake is to respond to my current craving to something cheesy
After all, all mummies today deserve to indulge themselves right? LOL

So many cheesecake recipes in my to do list. Steamed, baked, no bake, light, spongy, buttery, creamy, fruity, chocolaty...which one, which one...
I read my craving and it told me I wanted something rich and creamy, hence my choice on this recipe by one of my trusted site, Joy Of Baking

To accompany the cakes, the toy car was contributed by Ian, the pink dress doll by Abby and the yellow lily was DH's LOL

Oh my, so rich, so creamy, just like I wanted!
The sweetness of this cake went so well together with the tangy berries

What you need:

For the base:
100g crushed digestive biscuits (I used marie biscuits)
15g white sugar
65g melted butter

For the filling:
454g (2 boxes) cream cheese, room temperature
130g white sugar (I used 120g caster sugar)
a pinch of salt
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp lemon zest (I used zest of 1 lemon)
120ml sour cream, room temperature (I used plain low fat yoghurt)

Method:

Preheat oven to 150 degC and place oven rack in the center of the oven. Line 12 muffin cups with paper liners

For crust:
In a small bowl combine biscuit crumbs, sugar, and melted butter. Press a heaping tbsp of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling

For filling:
In the bowl of your electric mixer, beat cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating until incorporated. Add vanilla extract, lemon zest, and yoghurt and beat until incorporated

Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for 22 minutes or until firm but the centers of the cheesecakes still wobble a little Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight)

Serve with fresh strawberries, fresh blueberries or strawberries/raspberries sauce. Also nice to drizzle them with some chocolate sauce

To all mummies, hope you had a great time today celebrating Mother's Day :)

New York Style Cheesecake

Beware! This cheesecake is highly addictive! I am one of the victim! LOL

I always think that baking cheesecake is difficult, but I was craving for this cake that I decided to give it a try

So many recipes for this type of cheesecake, I decided on this one and bingo, this is the recipe I have always wanted!

Recipe is from The Repressed Pastry Chef

What you need:

12 cinnamon graham crackers - crushed til fine

(I couldn't find any graham crackers, yup, my luck! LOL...so I used digestive biscuits instead)

4 tbsp butter, melted

4 (8 oz) packs cream cheese

1 1/2 cup sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tbsp vanilla extract

1/4 cup plain flour

Note: all dry ingredients have to be in room temperature for smooth texture

Preheat oven to 175degC, grease 9" springform pan with crisco generously and wrap the half bottom with double alumunium foil

Combine crackers and butter, hand press into the bottom of the pan, keep in the fridge

Cream sugar and cheese til smooth, add in milk, followed by eggs one at a time, combining well after each, add in sour cream, vanilla, plain flour, beat til smooth

Pour on top of the prepared crust in the pan

Place pan in a bigger pan, fill bigger pan with boiling water to a level that's approximately 1/4 to 1/2 way up to the pan of cheesecake

Put in the oven, bake approximately 1 hour til just barely set (the middle part still jiggled)

Off oven and leave cheesecake inside with closed door for 5 hours til oven cool

Do not, I repeat, do not open the oven door to prevent cracking

Remove cheesecake and refrigerate (preferably overnight) before consuming

Now it's proven, making cheesecake is not that difficult after all :P

I'm posting this for Sweets For A SAturday #59