NO-BAKE MANGO CHEESECAKE

No-bake Mango Cheesecake

is sweet with a hint of sour.

It is delicious!

I found this recipe from Youtube.

Mango Cheesecake

(A) 120g digestive biscuits, crushed

      60g melted butter

(B) 160g + 200g mango puree (blended from 2 mangoes) 

(C) 5g gelatin + 30g warm water

      200g cream cheese

      55g sugar

      60g yoghurt

      160g mango puree

      10g lemon juice

      160g whipping cream

(D) 8g gelatin + 40g warm water

       50g water + 200g mango puree + 25g sugar

       

Method:

(A)

1) combine (A) & press onto the base of a removal base tin, refrigerate 1 hour

(C)

2) sprinkle gelatin in the water & leave aside. Later, heat up to dissolve the gelatin.

3) cream cheese & sugar until blended

4) blend in yoghurt, mango puree, lemon juice and cooled gelatin water
5) beat whipping cream until thicken & add to the mango mixture

6) pour onto the biscuit base & refrigerate 1 hour

(D)

7) sprinkle gelatin into the water, leave aside

8) combine the rest of the ingredients & bring to a boil

9) remove from heat and stir in gelatin water,
10) Pour onto the refrigerated cake.
11) Refrigerate 3 hours before serving

Note:
I have made in 10 small containers as seen above for easy sharing, no need to cut.

BASQUE BURNT CHEESECAKE

Basque Burnt Cheesecake 

is easy to make,

from scratch to out of the oven within an hour!

No special skill required,

only beating, mixing & beating!

When warm, it tastes like custard

and when chilled, it tastes like normal cheesecake with burnt top!

It is simply delicious!

This recipe is adapted from here

Basque Burnt Cheesecake

6" round cake

250g cream cheese

80g sugar

3 eggs

125ml whipping cream

15g cake flour

1. Line 6" loose bottom cake tin with baking paper

2. beat cream cheese & sugar until light

3. add eggs, one by one & beat in after each one

4. add whipping cream, mix well

5. add sifted flour & beat well again

6. pour into prepared tin, & put the tin into a bigger cake tin

7. bake in preheated oven 220'C for 30min at the LOWEST rack 

8. cake will rise high

9. serve warm or chilled

LIGHT NEW YORK CHEESECAKE

New York Cheesecake
is extremely rich!

I love Cheesecake.
I prefer a lighter one but it must
 maintain the flavourful cheese flavour!

This recipe from bakingmom80.blogspot.com
is just right for me,
not too heavy and sweet.

Ingredients

1) for 5" round cake tin with removable base

2) baked in water bath @ 160'C for 60min

(A) Base

100g digestive biscuits, crushed

50g melted butter

(B) Cake

250g cream cheese, soften to room temperature

75g sugar

2 eggs

15g corn flour, sifted

10ml lemon juice

80ml milk

Method:

1. mix (A) and press the mixture into 5" tin, set aside in fridge

2. beat cream cheese and sugar till pale and smooth

3. add eggs, one at a time, mix well after each addition

4. sift in corn flour and mix well

5. mix in lemon juice and milk gradually

6. tap on table top to remove trapped air bubbles

7. pour the cheese mixture into the prepared cake tin

8. bake in water bath for 60min in preheated oven @160'C

9. when done, leave the cake in the oven with oven door slightly ajar (for 30min)

10. cool at room temperature for another 30min before chilling in the fridge overnight.

BAKED CHEDDAR CHEESE CAKE

 

 

Cheddar Cheese Cake

is the first Cheesecake I baked.

 

I am grateful to Kimmy for sharing this

easy and fail proof recipe.

 

For at least 3 years,

I have been baking regularly this Cheddar Cheese Cake.

 

 

At first, I baked it plain as Kimmy shared in her blog.

 

Like this!

 

 

It is soft and fluffy.

I love this super easy Baked Cheese Cake.
If you are interested, I would like to share with you.

 

 
Original Baked Cheddar Cheese Cake

shared by Kimmy

A) 3 slices cheddar cheese

     50g fresh milk

     50g butter

B) 3 eggs, separated

     1/4 tsp cream of tartar

     50g sugar

C) 50g superfine flour, sifted

Method:

1) double boil cheese, milk & butter until dissolved, leave aside to cool

3) beat in egg yolks when cooled

4) whisk egg white, add cream of tartar

5) add sugar in 2 batches, beat until stiff peaks

6) add 1/2 of egg white to cream cheese mixture, mix slowly

7) pour mixture back to egg white & mix

8) fold in flour carefully

9) steam bake in preheated oven @ 160'C for 50 min

Chocolate Variation:
1/2 Tbsp cocoa powder dissolved in 1/2 Tbsp hot water
added to some of the finished cake mixture
to create the effect

LONGAN JELLY OREO CHEESE CAKE

My grandson Ethan likes Oreo Cheesecake.

He also likes Longan.

I have decided to bake this 

Longan Jelly Oreo Cheesecake for this Chinese New Year.

Base

130g Oreo biscuit crumbs

50g butter, melted

Cheese Filling

1 Tbsp gelatine

4 oz hot water

250g cream cheese

90g sugar & cream from Oreo biscuits

4 oz syrup

4 oz whipping cream

1. Combine biscuits crumbs & melted butter & press into the base of a 8” pan

2. Leave in freezer and start preparing the filling

3. Dissolve gelatine in 4 oz hot water, heat the mixture until it is clear

4. Leave to cool

5. Cream cheese and sugar until smooth, whip in cream & syrup

6. Add cooled gelatine mixture

7. Pour onto the cheesecake base, leave to set in fridge for 4 hours

Jelly

240ml syrup

100ml Water

1 Tbsp gelatine powder

1. Sprinkle gelatin over the water, stir to mix well

2. Heat the mixture and add syrup, and bring to boil

3. Leave to cool

4. Break the Longan in halves & arrange on the cheesecake

5. Pour the jelly over the Longan & leave in fridge to set

EASY LASAGNA

My grandchildren love lasagna

but often times the herbs and other ingredients are far too much for them to enjoy.

I have this simple and easy to cook lasagna

using their favourite spaghetti sauce:

As for the pasta

I get these dried pasta sheets

Easy Lasagna

200g ground lean beef

1 bottle spaghetti sauce, any of your choice

1 cup milk, divided

1 large onions, chopped

mozzarella cheese

6 pasta sheets 3.5"x7", dry type

4 slices cheddar cheese for topping

1. fry onions with some olive oil in the pan, until fragrant

2. add minced beef & fry

3. add spaghetti sauce & cook until beef is almost done, add 1/2 the milk

4. remove from heat

5. spoon 1/4 of the sauce into a 7" square pan

6. sprinkle mozzarella cheese on the sauce

7. cover the sauce with a layer of pasta sheet, spread 1/4 of the sauce on top

8. sprinkle cheese & repeat No.7

9. on top of the last spread of sauce, arrange the cheddar cheese

10. drizzle the remaining 1/2 cup of milk around the sides of pan

11. bake covered with aluminium foil in preheated oven 190'C for 20min

12. remove foil & bake another 25min

13. allow lasagna to cool for 15min before serving

NO BAKE OREO CHEESECAKE

Cheesecake made with Oreo biscuits
this is what I am referring to.

Yes, my grandchildren love cheesecake
and
they like Oreo biscuits
so
I combine them both and they say
"yummy"

Thanks to Adeline Song Jun Ling

who advised me to retain the cream from the biscuits

and 

cream together with the cheese.

The cake comes out great!

Oreo Cheesecake

Base: 170g oreo biscuits, cream removed

          70g butter, melted

Filling:

1 Tbsp gelatin

80g hot water

250g cream cheese, room temperature

90g Oreo cream + sugar

200ml whipping cream

80g milk

1 tsp lemon juice (optional)

Topping: 8 pieces oreo biscuits, broken into 3s or 1/4s

1. crush oreo biscuits until fine, mix in melted butter

2. press firmly into the base of a 7"pan

3. leave to chill in fridge for 2 hours

4. dissolve gelatin in hot water, and allow to cool. Heat up if necessary.

5. whip cream & leave aside

6. cream cheese with sugar mixture until blended

7. add whipped cream, gelatin mixture and milk

8. pour filling on to the oreo biscuit base

9. break oreo biscuits & arrange on top of the cheese filling

10. chill for 4 hours before serving 

NO BAKE CHEESY CHEESCAKE

We love Cheesecake.
We love it plain, cheese and only cheese.

Many like it flavored with fruits like oranges and pineapples,
while others like it with a tint of sourness,
with lemon and passion fruits.

There are yet others who like to add berries to their cheesecake,
either for color or taste.
As such, Strawberries and Blue Berries are used.

For chocolate lovers
how can they resist chocolates in their cheesecake?

This is a plain non-baked cheesecake.

If you love the taste of cheese,
and a fan of cheese,
you will surely love it on its own!

Cheesy Cheesecake

Crust: 200g digestive biscuits, crushed finely

           75g butter, melted

Cake:

1 Tbsp gelatin

60g boiling water

500g cream cheese

100g castor sugar

200ml whipping cream

1. combine melted butter & crushed digestive biscuits

2. press into a prepared pan for cheesecake

3. refrigerate crust for 1-2 hours

4. sprinkle gelatin onto boiling water, stir to dissolve. leave aside to cool

5. whip cream & leave aside for later use

6. cream cheese & sugar until smooth

7. add whipped cream & dissolved gelatin, continue to cream until smooth

8. pour onto biscuit base & leave in fridge to chill for 4 hours before cutting

Note:

I cut the cheesecake too early, so I did not get a clean cut!

KEFIR CHEESE CAKE

There is nothing to shout about 

when we bake a cheese cake

but

made with kefir cheese is something that we may feel accomplish

I forgot to take a shot before cutting

and here it is

Kefir Cheese Cake

Kefir Cheese Cake

(A) 75g Kefir cheese

      20g fresh milk

      50g butter

(B) 3 eggs, separated

      1/4 tsp cream of tartar

      50g sugar

(C) 50g superfine flour, sifted

1. double boil to melt (A) and leave to cool

2. when cooled, beat in egg yolk & leave aside

3. whip egg white, add cream of tartar & sugar until stiff peaks

4. mix 1/2 meringue to cheese mixture until combine

5. then transfer the lot and mix gently into the meringue, fold in sifted flour

6. pour into lined pan, knock pan on counter to release trapped air bubbles

7. steam bake 160"C for 50min

MILK KEFIR

MILK KEFIR

is Kefir grains cultured in Fresh Milk.

Its taste comes from the milk you use.
So, you will get what you feed the Milk Kefir grains.

Fruit juices
or freshly cut fruits
can be added for varieties in flavour

These probiotic drinks are similar
if not better than Yogurt Drink sold in the Supermarkets

If left to ferment further, you will get a thicker version, yogurt

If longer still, the milk will separate from whey
and
you will get cheese instead, if given time to drip....

Milk separates from Whey

Dripped 1 day in fridge, you get cheese!
Whey is the green colour water on the right.

I am yet to find out the uses of Whey

Haha, looks interesting?

To culture Milk Kefir

1 tsp milk kefir grains 

500ml fresh milk

1) add milk kefir grains to fresh milk

2) cover with a cloth secured with rubber band

3) leave at room temperature for 1 night

4) next day, chuck in fridge for another day or two

5) strain the grains & transfer the grains to freshly prepared milk

6) the remaining milk is chilled as drink. Fruit can be added here.

Note:

1) if milk kefir is left in an aircond room with constant temperature

     you will get a smooth texture of tau huey

To make Kefir Cheese

1) leave the milk kefir in fridge until it separates into milk & whey as shown above

2) strain & remove the grains, pour the milk kefir into a muslin cloth lined container

     to drip. Leave overnight in the fridge.

3) the thick mass is Kefir cheese which you can use to make spread or baking

Enjoy

HOME-MADE CHEESE WITH MILK KEFIR

Cheese made from Milk Kefir, anyone?

To culture Milk Kefir

1 tsp milk kefir grains

250ml fresh milk

1) combine the 2 & leave on the counter for 24 hours

2) when the milk solids separate from the whey, it is ready to strain

3) strain to remove the kefir grains

4) pour milk kefir into a perforated container lined with muslin cloth

5) keep in fridge to allow whey to drip through slowly

6) cheese is then collected on the muslin cloth.

JAPANESE COTTON CHEESECAKE

This is an exceptionally soft and spongy cheesecake.

This cake jiggles when shaken gently!

Its superfine texture 

practically melts in your mouth.

A word of caution:

Do not attempt to cut the cake without refrigerating it.

Special thanks to Jeannie Tay's  recipe:

6" Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

A) whisk together until smooth in a double boiler:

      125g cream cheese

      35g castor sugar

      30g butter

B) sifted together:

     30g cake flour

     10g corn flour

C) 50g fresh milk

     3 egg yolks

     1 tsp lemon juice

     1/8 tsp salt

     1 tsp vanilla extract

D) 3 egg white

     1/8 tsp cream of tartar

     35g castor sugar

1. when (A) is smooth, remove from heat & mix in 50g milk

2. add egg yolk, one at a time, whisk until smooth

3. mix in lemon juice, salt & vanilla extract

4. sift in flours & mix until just combined, set aside

5. whisk egg white until foamy, add cream of tartar and continue beating

6. gradually add sugar & beat until soft peaks

7. add 1/3 meringue into cream cheese mixture, mix well

8. add another 1/3, and the next, make sure to mix well after each addition

9. pour batter into a lined (bottom) 6" round tin. Tap pan on counter to release air bubbles

10. bake in water bath @200'C for 17min on lowest rack (no fan)

11. reduce to 135'C for another 30min 

12. switch off oven & leave cake inside for 20min to cool down slowly

13. remove & wait a few minutes for cake to pull away from sides of pan

14. unmould & remove lining paper, invert back to cool

LEMON CHEESE CHIFFON

Cheese Cakes?

Some like to firm, others like it spongy.

Which ever you like,

you still like it with strong cheesy flavour!

I have adapted this recipe from

Melissa Ho Lee Cheen's Cream Cheese Chiffon Cake

Lemon Cheese Chiffon

(A) 100g cream cheese

       80g milk

       5 egg yolks

       50g sugar 

       75g oil

       2 tsp lemon juice

       1/4 tsp salt

       90g cake flour +10g corn flour, sifted

       lemon zest from 1 lemon

(B) 6 egg white

      60g sugar

      1/4 tsp cream of tartar

1. double boil cream cheese with milk until dissolved, remove from heat

2. whisk egg yolks and sugar until sugar dissolves

3. mix (1) & (2)

4. add oil & lemon juice to (3)

5. fold in sifted flour & lemon zest, leave aside

6. in a clean bowl, whisk egg white until foamy, add cream of tartar

7. whisk to soft peak before adding sugar in 3 batches, whisk to stiff peak

8. fold 1/3 meringue to egg yolk mixture, gently fold in the remaining 2 batches

9. ladle to either 22cm tube pan or 2 loaf pans. Lift & drip pan gently on counter to release air

10. bake in preheated oven 150'C for 55-60 min

11) once baked, invert pan immediately to cool before unmoulding.

CREAM CHEESE BROWNIE

If you love chocolate

and

you love cheese

guess this is the best combination you can get -

A Cream Cheese Brownie

I have a block of cream cheese & 

a block of baking chocolate in the pantry

AND

this recipe from http://delishar.com/2015/08/cream-cheese-brownies.html

Cream Cheese Topping

227g cream cheese, room temperature

60g sugar

1 egg

1 tsp vanilla extract

Brownie Base

85g plain flour sifted with

1/2 tsp baking powder &

1/4 tsp salt

170g baking chocolate

115g butter

140g sugar

3 eggs

Method

1) line a 8" X 8" pan with aluminium foil & oil the base & sides

2) preheat oven to 160'C

3) Topping: double boil to melt cream cheese & sugar

4) leave to cool 5 min before beat in egg & vanilla extract

5) mix well & leave aside

6) For Brownie: Melt chocolate & butter in a double boiler

7) mix in sugar & allow to cool for 5 min

8) beat in eggs, one at a time

9) fold in sifted flour, mix until mixture is glossy

10) pour chocolate mix into prepared pan, leave 3 Tbsp mixture for topping

11) pour cream cheese mixture on to this chocolate layer

12) drop dollops of reserved brownie batter on the cheese layer

13) use back of knife to create swirls

14) bake for 50-60min until skewer inserted comes out clean

15) cool for 5 min before removing from pan, continue to cool on rack

YOGHURT CHEESE CAKE

A simple Cheese Cake

packed with goodness of milk, cheese and yoghurt

Base

130g digestive biscuits, crushed

50g butter, melted

Filling

1 Tbsp gelatine

4 oz hot water

250g cream cheese, room temperature

90g sugar

4 oz yoghurt, plain 

4 oz whipping cream

Method

1) combine digestive biscuits with melted butter & press to base of pan

2) leave in fridge 

3) add gelatine in hot water, boil to dissolve, leave to cool

4) whip cream & leave aside

5) cream cheese & sugar until smooth

6) add cooled gelatine & yoghurt, cream until smooth

7) fold in whipping cream until well combine

8) pour cream cheese mixture on top of the biscuits base

9) chill for 4 hours before serving

NO BAKE MANDARIN ORANGE CHEESECAKE

Any left over mandarin oranges?

If you love cheesecake and mandarin

why not bring them together?

Base:

260g oreo biscuits, remove cream & crush

100g butter, melted

1) combine biscuits & melted butter & press firmly to the base of an 8" pan

2) leave in fridge

Filling:

227g mandarin orange juice

2 Tbsp gelatine

227g hot water

500g cream cheese

180g sugar

227g whipping cream

Topping:

2 mandarin, remove seeds & cut into cubes

1) sprinkle gelatine over hot water, heat to dissolve all gelatine

2) cream cheese and sugar until smooth

3) in another bowl. whip cream until soft peak

4) into cream cheese mixture, add dissolved gelatine, orange juice

& mix well

5) add whipped cream & mix until smooth

6) pour onto biscuits, shake to level

7) arrange cut slices of mandarin on the filling

8) refrigerate at lease 4 hurs before serving

NO BAKED PINEAPPLE CHEESE CAKE

This Cold Refreshing Creamy Cheese Cake

is for you

if you like No baked Cheese Cakes

The ingredients are simple

The biscuits can be prepared days ahead

and 

easily put together

Base:
260g digestive biscuits, crushed
100g butter, melted

Filling:
1 tin pineapple, slice some pineapple strips for topping
2 Tbsp gelatine
8 oz hot water
500g cream cheese
180g sugar
8 oz syrup from canned pineapple
8 oz whipping cream

Method:
1) combine crushed biscuits with melted butter
2) press onto base of 8" greased tray
3) dissolve gelatine in hot water, boil until clear and let cool
4) whip cream
5) cream cheese with sugar until smooth, add dissolved gelatine
6) add whipped cream and continue beating
7) add syrup
8) pour mixture onto biscuits crumbs, sprinkle sliced pineapple pieces on top
9) chill before serving

EASY TIRAMISU

Tiramisu

a favorite dessert

if one can ignore the generous amount of cheese and cream

Of course

with the addition of 

strong coffee and rum

one can very well confirmed that

 it is not that cheesy afterall...

Many recipes come with raw eggs

which help to combine and hold the cheese and cream

giving it a nice and firm cut

I don't like to have raw eggs in my cake

so I was quite reluctant to make Tiramisu Cake

until I found this recipe

no egg, no rum!

200g whipping cream 

250g cream cheese or Mascarpone cheese

75g sugar

1 tsp vanilla extract

2 cups strong coffee, cold

1 pkt ladyfingers

cocoa powder for dusting

1) Cream cheese and sugar until light, add vanilla extract

2) In another bowl, whip whipping cream until soft peak

3) combine cheese and cream, leave aside

4) dip ladyfingers in cold coffee and arrange on base of 6X9"tin

5) spread a part of the cream onto this first layer of ladyfingers

6) arrange another layer of ladyfingers on top of the cream

7) top with another layer of cream

8) refrigerate at least 2 hours

9) dust with cocoa powder before serving

CHEESE SQUARES

Recently I came across http://my123favourites.blogspot.com/2013/10/mini-cheese-bread.html

85g milk

1 egg AA

30g castor sugar

1/8 tsp salt

200g bread flour

1/3 tsp instant yeast

1 slice cheese, cut up

30g butter

Method:

1) everything goes into the bread machine, 

     bread dough cycle

2) let rise until double, roll flat into a square tray

3) cut into squares & leave to rise until double

4) spray with water before putting into oven

5) bake in preheated oven 180'C for 20 min, cool

     

Note:

1) Next time, I will arrange  the squares on the baking tray so that I can get all the 4 sides brown

2) Mini cheese squares should attract little boys and girls, so I will try again

Mini Cheese Squares

baked 30 Oct 2015

BAKED CHEESY POTATO

This is indeed an easy dish to prepare as claimed by http://anncoojournal.com//2014/06/cheesy-potato.html

Ingredients:
250g skinned,cooked potato
15g butter
40g grated cheddar cheese
1/2 Tbsp plain flour
1/2 Tbsp corn flour
1/2 tsp salt to taste
1 egg, lightly beaten

extra cheese for topping

Method:
1) mash hot potato with a fork
2) add the rest of the ingredients to mashed potato, mix well
3) scoop into a baking dish
4) sprinkle extra grated cheese on top
5) bake in preheated oven 180'C for 15-20min until brown
6) Enjoy while it is hot.

Hayley likes:
- to have some of the potato remain in chunks
- to add some cooked rice at the bottom