Japanese Cotton Cheesecake

This cheesecake is one of my boys favourite teatime and supper snack. I got the recipe from the book titled Fantastic Cheesecake by Alex Goh. I would definitely be baking this a couple of more times for the family.


Here's sharing with you what I did ....

Ingredients:

160 g cream cheese
25 g butter
120 g milk

40 g flour
30 g cornflour

4 nos. egg yolks

4 nos. egg whites
1/8 tsp cream of tartar
100 g sugar
pinch of salt

Method:

Line the bottom of an aluminium 8" square pan and grease the sides with shortening.

Place cream cheese, butter and milk in a mixing bowl and stir over double-boiler until thick. Remove from the double boiler.

Add the flour and corn flour into the mixture above and then the egg yolks and stir till well blended.

Whisk the egg whites together with the cream of tartar, sugar and salt until soft peak is attained.

Fold the soft peak egg whites into the cream cheese mixture till well incorporated.

Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 160 degree C for about 40-45 mins or till the cake tests firm or golden brown.

Remove the cake from the oven and then remove the cake from the cake pan immediately.
Set aside to cool. Refrigerate when keeping cake overnight.

Chilled Oreo Cheesecake

Inspired by Hugbear in her blog when she made this I too went ahead to make one to celebrate my ds A's birthday. It turned out well and he liked it. The recipe is HERE .

Lemon Jelly Cheesecake with Peaches

Another version of the jelly cheesecake. Made this for a Catechist gathering and it had very good comments on it. Some of them even asked if I take orders for it.
This is another plus point for building my self esteem :-)

Chocolate Orange Jelly Cheesecake

Ds B loves to eat cheesecakes. I did this for him for his birthday. I used the same basic recipe for the jelly cheesecake and just added about 50 gm of melted tolberone chocolate into the cheese layer before setting it with the gelatine.
Ds B loved it to bits.

Strawberry Jelly Cheesecake

My dear brother invited my family to celebrate SIL's birthday on Sunday. However we won't be able to go cos' it's MIL's birthday celebration too.
I did promise to make a cake for her though and since she loves cheesecake, this was what I made for her. I hope she likes it :-)

Kinda think of it ....the colour combination of this jelly cheesecake is like our National Day Colors. I will adopt this jelly cheesecake officially as the August jelly cheesecake of the month :-)

Lime Jelly Cheesecake

Finally a lime flavour jelly cheesecake without any fruits on the top layer. Following my previous recipe of the Kiwi Jelly Cheesecake the only difference was I left out the fruits and used 2 tsp of gelatine to firm up the jelly layer cos' I didn't want the jelly layer to wobble when I cut it. I definitely have a working recipe here and my ds B simply loved eating it.

Kiwi Jelly Cheesecake

Ah finally I have a semblance of success with the jelly cheesecake. I learned that if you put fruits in the jelly layer it is a must to put in gelatine powder to get it to set. Now to stop my kiwis from floating upwards, I had to secure them with toothpicks. You can see small indentations on the jelly layer where the kiwi fruit is. Next challenge is to set the fruits on the cheese layer before the cheese layer fully sets. Then when I pour the liquid jelly, they won't float upwards.
Care to share a slice with me :-)

Here's sharing the recipe with you...recipe uses an 8" round springform pan.

Ingredients for the biscuit base:
150 gm digestive biscuits, crushed
70 gm unslted butter, melted

Ingredients for the filling:
250 gm cream cheese, soften
50 gm sugar
half cup hot water
10 gm gelatine powder
1 tsp vanilla essence

Slices of kiwis (2 kiwi fruits, skinned and sliced)

Ingredients for jelly layer:
1 box lemon flavoured Tortally Jelly
1 cup hot water
1 cup cold water
4 tsp gelatine powder

Method:

Biscuit base
Crush biscuits till fine and mix with melted butter.
Press the buttered biscuit crumbs into the base of the pan and refrigerate for a couple of hours to let the base harden.

Filling
Whisk soften cream cheese with sugar and vanilla essence till smooth and creamy.
Put the gelatine powder in the hot water and microwave this for about 20 secs.
This way the gelatine powder melts very well in the hot water.
Pour the gelatine mixture into the cream cheese mixture and stir till well blended.
Pour the above mixture into the prepared biscuit base and chill the mixture till 3/4 set.
Place the kiwi slices on top of the cream cheese mixture and refrigerate for another hour till the kiwi slices set into the cream cheese mixture.

Jelly topping
Mix jelly powder in hot water together with the gelatine. Stir till dissolved and then add in the cold water.
Let the mixture cool a little.
Pour the cool jelly liquid over the cream cheese layer and refrigerate till the jelly layer sets.

Toblerone Chocolate Cheesecake

My dear brother placed an order of a cheesecake from me out of the blue last week. I was at Giant doing my grocery shopping to stock up for the week and the stress of getting enough fridge space to make the cheesecake began immediately. How do I have the heart to tell him 'no' when he enjoys eating cheesecakes made by me LOL. Finally managed to squeeze some space in between storing my leftovers and miscellaneous foods in the main compartment. It was a good feeling that I am able to fulfil the order and it was also the first time I sold my bake and made some pocket money LOL.

It was an easy recipe using Toblerone Chocolate and the recipe was obtained from the Philadelphia Cream cheese box.

Mango Yoghurt Cheesecake

This is my family's all time favourite. Thanks to hugbear who shared her recipe.
Here's the link to the recipe.

Mango Flower Jelly Cheesecake

Last night I tried to do something like the "Jelly Heart" cake . Instead of strawberries I used honey mango and mango jelly crystals to do the top. I discovered that after leaving the cake overnight in the fridge the jelly at the top had some liquid on it. After taking the photo, the whole jelly layer could slide off the cheese layer. Does this happen with Jelly Hearts?


I wonder if the brand of jello used for the top matters or should the liquid portion used to make the jelly be adjusted to make the layer harder? Do I have to dig some 'trenches' in the cheese layer before pouring the jelly? Do fresh acidic fruits like mango play a part in hindering the full setting of the jelly?

I'm still trying to find answers to these questions and if anyone out there could help me answer them I would fully appreciated it.

Chilled Oreo Cheesecake with Bailey's Irish Cream

Finally managed to do a Chilled Oreo Cheesecake using the recipe posted at yochana's blog.
I added 2 tbsp Baileys into the cheese mixture and it's yummy. For those with a sweet tooth, you may wanna increase the amount of sugar .... I do like this sweetness though. If I were to do this again I'll chop up the oreo biscuits first instead of putting them whole into the cheese mixture. Whole Oreo biscuits made the cheesecake squosh upwards when cut ... :lol:

Milk Cocoa Creamcheese Cake

I managed to bake this today. The verdict was that the boys liked it.
I am puzzled by the way the pattern of the cake and cheese turned out. It's supposed to have the cheese in the middle sandwiched by the two chocolate layer but somehow by the time the cake was baked, the cheese layer sank to the bottom.

I used an 8" square pan; lined the bottom with greaseproof paper to bake this.

Sharing the recipe here.

Ingredients and Method :

(A)
250 gm Cream cheese, softened.
60 gm sugar
1 no. egg
1 tbsp Irish Bailey's

Beat the cream cheese with sugar till light and fluffy.
Add in the egg and blend it well.
Put mixture aside.

(B)
180 gm butter, softened.
150 gm sugar
3 nos. eggs
1/4 cup milk
1 tbsp Irish Bailey's

Sieve together ...... 1 tbsp Hershey's cocoa powder,
120 gm cake flour
1 tsp baking powder

Pre-heat oven at 170 degree C.

Beat butter and sugar till light and fluffy.

Add in eggs, one at a time and also the Irish Bailey's till well mixed.

Add in the milk.

Fold in the flour mixture till well blended.

Pour half of (B) into the 8 " pan and then followed by all the (A) and then pour in the rest of (B) again.

Bake for 45 mins. or till wooden skewer comes out clean.

You can serve the cake chilled or eat it warm.

Kindred Kiwi Cheesecake with Fruits Cocktail

I learned how to do this particular cheesecake from a Phoon Huat demo. class but adapted the recipe cos I had to make my own kiwi puree using fresh kiwis. Make the kiwi puree a day ahead.

Kiwi Puree
7 to 8 nos. kiwi fruits, skinned and diced.
Blend them up till smooth in a blender.
Sieve the blended puree to take out the black seeds and larger bits of fruit flesh.
Using a double boiler, mix in 60 gm. of caster sugar with the sieved puree and mix till the sugar dissolved.
Cool and keep in the fridge for next day use.
You may keep kiwi puree in the freezer for a longer time if you're not using it the next day.

This recipe uses a 9 " by 9 " square baking pan.

Ingredients and method :

Baked crust layer :
140 gm almond ground (toasted)
100 gm digestive biscuits (grounded & toasted)
60 gm brown sugar
90 gm unsalted butter (melted)

Mix all the above ingredients together.
Press the the mixture evenly into a baking pan.
Bake in a pre-heated oven at 180 degree for 10-15 mins.
Cool and then chill in the freezer for 15 mins.

Cheese layer:
500 gm cream cheese (soften)
80 gm caster sugar
400 gm kiwi puree
4 nos. egg yolks
4 tbsp gelatine powder (36 gm)
120 gm water
300 gm Millac cream
160 gm tropical fruits cocktail

Beat the cream cheese and sugar till smooth.
Add in the egg yolks, one at a time and combine till smooth.
Add in the kiwi puree and mix well.
Dissolve gelatine in water using a double boiler.
When it's warm, add into the above mixture.
Whip up the millac cream till soft peak.
Add in the millac cream into the mixture above.
Use a whisk to blend in everything.
Take the chilled base out and put in the tropical fruits cocktail on the biscuit base.
Pour the mixture onto the chilled biscuit base.
Put in freezer for about two hours or put in the chiller overnight.

Magnificent ....Mango Cheesecake

This is my ds B's favourite comfort food.
Today, I made enough to share some with my parents. The recipe is adapted from a chill cheesecake recipe from a Phoon Huat demo class which I attended.

This recipe uses a 9 " by 9 " square baking pan.

Ingredients:

Baked crust layer :
140 gm almond ground (toasted)
100 gm digestive biscuits (grounded & toasted)
67 gm brown sugar
90 gm unsalted butter (melted)

Mix all the above ingredients together.
Press the the mixture evenly into a baking pan.
Bake in a pre-heated oven at 180 degree for 10-15 mins.
Cool and then chill in the freezer for 15 mins.

Cheese layer:
500 gm cream cheese (soften)
80 gm caster sugar
400 gm mango puree
4 nos. egg yolks
4 tbsp gelatine powder (36 gm)
120 gm water
300 gm Millac cream
160 gm mango cubes

Beat the cream cheese and sugar till smooth.

Add in the egg yolks, one at a time and combine till smooth.

Add in the mango puree and mix well.

Dissolve gelatine in water using a double boiler. When it's warm, add into the above mixture.

Whip up the millac cream till soft peak.

Add in the millac cream into the mixture above. Use a whisk to blend in everything.

Take the chilled base out and put in the mango cubes on the biscuit base.

Pour the mixture onto the chilled biscuit base.

Put in freezer for about an hour or put in the chiller overnight.

Charming Cheesecakes.....

My dsB enjoys eating cheesecakes. Most of the time when I do a cheesecake, it's usually dss A & B and myself who enjoy eating it till the last morsel. Dh will only sample the first piece offered to him and then he will never go near it again. Here are some that I've done .....

Tiramisu. The recipe was taken from Kitchencapers.Recipe contributed by MamaC.

Mango yoghurt cheesecake. Recipe is also from Kitchencapers , contributed by LeeLee.

Tolberone chocolate cheesecake (non-bake).Recipe taken from the Philadelphia cream cheese box.

Baked Oreo cheesecake. Recipe taken from M4M. This is the boys favourite.