Japanese cheese cake

Another daring attempt - Japanese cheesecake. Why? Cos my 
sister in law in msia want to try, so I thought it is easier to bake
a cake that should be chilled cos i can bake it a day before.

What alot of work to do. Melting the cheese, beat the egg yolk,
then fold in flour then beat egg whites. How i wish I had more
kitchen space to lay all my ingredients in proper and hv to beater
so that I do not need to wash in the middle of preparing a cake.

I tried this recipe from JY's baking journal. The recipe mentioned
that it is for a 20cm cake but I had to use a 9 inch round with
the amount of batter. 

I did not know for how long shd i beat the egg yolks, but i had a
cheesecake recipe book from the library (ya so coincidental). The
book advise that I shd not beat too much else it rises too much
and will sink drastically. So I just beat it till it turns pale in color.
( I just found out that the egg yolks should beat till a ribbon
stage.)

This time, the egg whites are beaten better then the previous
two, but I think there is still some watery egg white at the base.
Its really difficult to judge if you are already there (i mean
beating the egg white to the stage that you want). I guess it can
only comes with practice.

Then I realise I did not hv a deep roasting pan to put enough
water to at least reach half of the cake pan for the water bath,
so no choice, just let the 9 inch round sit on a 9 inch square pan.

The cake rose quite beautifully but later got burnt on top and
starts to hv cracks, then i had to cover the top with foil. Then I
start to panic cos I did not know how to test if the cake is cooked!
I left the cake to bake for an extra 15 minutes.

After the cake left the oven, it sank. It didn't look like a japanese
cheese cake at all. *sigh*


 


Taste wise is fine, cos I always love chilled stuff. A little too sour
to my liking. 

Must try another time to see if I can achieve better results.

Non bake oreo cheesecake

Was saying earlier boy "complaint" I did not buy him an oreo cheesecake from McCafe right, so I make one using the recipe from Happy Home Baking.  

I replaced the base of digestive biscuit with square cracker called "Soh Da Bia" ( or maybe call Graham cracker ), cos I thot my cracker is wheat cracker, not as sweet so less 
fattening.

Hubby say base doesnt go well with the cake. My boy ate one piece and when
 asked, he say he wouldnt want another tmr.  My girl din like the cream (which is the white cheese part). *she also dun take the cream frosting from cupcakes!*

Anyway, here are the pictures :-
  (Sorry, did not bother to clean the knife :) )

I hv to jot down here to remind myself, never mix milk into melted chocolate. Wanted some melted chocolate to deco the cake, but is not "watery" enough for dribbling, so i add in fresh milk.
The mixture changed texture to a sticky paste.  I even went to the extent to add hot water and it still doesnt work. In the end,  I added in butter (For the 2nd try hor. First try just cant make it). Somehow, i decide that even if it is not good enough for dribbling, i just use a spoon to "pour" the melted chocolate on top. Abstract art ya ? :-)