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Showing posts with the label Cake - Cheesecake

Jelly Hearts Cheesecake by Vicki Lai

INGREDIENTS

Crusts (Bottom Layer )
300g digestive biscuits
150g melted butter

Cheesecake (Middle Layer)
500g Cream cheese - soften at room temp
1.5 tbl spoon Gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
Strawberries cut into heart shape

Jelly (Top Layer)
1 Box Tortally Brand Strawberry Jelly Powder
1.5 tsp of Gelatin Powder
250ml of boiling water
150ml of cold water


STEPS

1. Grease a glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through. (I using IKEA glass tray for baking)

2. Crushed digestive biscuits ( i crushed it by putting biscuits into ziplock bag and roll it with a rolling pin)

3. Grease the tray, mix the crushed biscuits and melted butte well till it resembles wet sand. Spread it evenly over the tray and press firmly to create the crust layer.
Cover and put in the fridge while you prepare the cream cheese layer.

4. Pour the boiling water over the gelatine powder and mix till everything is d…

Non baked peach cheesecake by Tay Ai Whey

Ingredients

For the sponge base:

2 eggs
3 tablespoon sugar
5 tablespoon flour sifted
1/2 teaspoon vanilla essence

For filling
250 Philadelphia cream cheese softened
170g Greek Style yogurt
100g icing sugar
2 tablespoon lemon juice
10g gelatine soaked in 50ml water
1 tin of peaches in juices
120ml peach juice from the tin

For the topping of the cheesecake
125g canned peach (pureed)
2 tablespoon water
2 teaspoon sugar

Method

For the sponge base

Beat the eggs and sugar for 3 minutes.
Add in the sifted flour and vanilla essence and mix.
Pour into a spring form pan and bake at 180°c for 10 minutes.

For the filling
Soften the gelatine in water for 10 minutes and then dissolve by double boil. Set aside to cool.

Add icing sugar into the soften cream cheese and whisk to combine.

Mix the peach juices with lemon juice together and slowly whisk into the cream cheese mixture.

In a separate bowl, whisk the cream to stiff peaks and fold into the cream cheese mixture until smooth.

Once the gelatine hav…

Choc-banana & Cheese Cake by Vanessa Tay

Base Layer
170g Cream Cheese
80g Unsalted Butter
80g Caster Sugar
100g Plain Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
2 Eggs - lightly beaten

Top Layer
80g Salted Butter - melted
60g Caster Sugar
200g Bananas - Mashed
8g Coco Powder
80g Plain Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1 Egg - lightly beaten

Method

Grease and line 8" baking tin. Preheat Oven to 170 deg

To make base layer
Mix cream cheese, butter and sugar till light and fluffy. ➰ can melt over simmering water until soft and smooth
Stir in egg and mix well

Combine flour, baking powder and soda. Sift and Fold into cheese mixture until well combine

Pour mixture into prepared tin. Bake in oven for 25 minutes, remove

For the Top Layer
In a bowl, mash banana lightly with fork (leave some chunks). Add in melted butter, eggs and sugar. Stir until well mix

Combine flour, coco powder, baking powder and soda. Sift and Fold into banana mixture until well combine

Pour mixture on top of prebaked Cheese layer. Continu…

Double Decker Oreo Cheesecake by Rita Choo‎

Ingredients

45 Oreo cookies (divided)
1/3 cup butter, melted
3/4 cup sugar
3 pkg. (8 oz./225g each) PHILADELPHIA Cream Cheese, softened
1 cup Bulla Sour Cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) Hershey's Semi-Sweet Chocolate, melted

Method
1. Heat oven to 170C.
2. Crush 26 cookies with the rolling pin to form fine crumbs. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. Coarsely chop 5 cookies and split into 2 portions.
4. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half batter over crust. Stir in 1 portion of coarsely chopped cookies.
5. Stir melted chocolate into remaining batter & mix well; pour over batter in pan. Stir in the remaining coarsely chopped cookies.
6. Bake 45 min. or until center is almost set. Crush 14 cookies to form fine crumbs. Cool cake completely. Sprinkle finely chopped crum…

Creme Brûlée cheesecake by Arizza Kristha Tuazon

For the Sponge Cake Base
1. Place the following in a mixing bowl:
1/2 cupcake flour
2 tablespoons caster sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large egg yolks, reserve egg whites

Beat until well combined (the mixture should be a stiff paste)

2. In a separate bowl, beat the reserved 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Add 1/4 cup sugar gradually, beating until it forms a stiff and glossy meringue.

3. Fold the meringue into the batter until combined. Do not overmix!

4. Spoon the batter into a 9 in round cake pan. Bake for about 15 minutes, until the cake has risen and a cake tester inserted into the center comes out clean.

5. Remove the cake from the oven, and immediately loosen the edges. Allow it to cool in the pan.

For the Cheesecake Filling3 8-oz. packages cream cheese, at room temperature 8 oz. mascarpone
2 Tbs. all-purpose flour
Pinch of salt
1 and 1/4 cups caster sugar
1 Tbs. pure va…

Apple Cheesecake Slice by Lucinda Lau

Ingredients For Base210g Plain Flour
70g Castor Sugar
130g Salted Butter

Method
1. Preheat oven to 180°C

2. Mix flour and sugar. Add butter using rub in method. Pressed into a greased 8 inch square tin.

3. Bake for 25 minutes until top slightly browned. Set aside to cool.

Ingredients For Apple Filling3 Green Apples (peeled and sliced)
2 tbsps brown sugar
1 tbsp Butter
1/2 tbsp Lemon Juice
1/4 tsp Cinnamon Powder
1 tbsp Corn Flour mixed with 2 tbsp water

Method
1. Cook apples in a saucepan with brown sugar, lemon juice, butter and cinnamon powder until slightly softened.

2. Add corn flour mixture and stir until thickens. Set aside to cool.

3. Spread over base evenly.

Ingredients For Cheesecake Layer
A:
2 Egg Whites
50g Castor Sugar
B:
250g Philadelphia Cream Cheese
20g Castor Sugar
30g Fresh Cream
2 Egg Yolks
25g Corn Flour
1/4 tsp Salt

Method:

1. Preheat oven to 140°C

2. Beat egg whites with sugar until stiff. Set aside.

3. In a bowl, whip cream cheese and sugar until smooth, add fresh…

Chilled 猫山王 Durian Dream Cheesecake by Amiko BelBel Chin

Preparation time 45mins + 6 hrs chilling in fridge; Makes one 23cm cake or 10-12 tarts

Ingredients
Base
Butter - 110g
Digestive biscuits - 200g finely crushed
Brown sugar - 2 Tbsp.firmly packed
Conflakes - 50g crushed

Filling
Milk - 125ml
Castor sugar - 1 Tbsp + extra 120g
Custard powder - 2 Tbsp mixed with 2 Tbsp milk
Powdered gelatine - 2 Tbsp. Dissolved in 100ml water ( if you want the filling to be more q q add 1/2 more Tbsp total 2.5 Tbsp)
Durian flesh -500g mashed ( if you want thicker durian taste can add in more)
Cream cheese - 250g diced. ( if you want less creamy just take out half of it)
Thickened cream - 300ml

Method
Base
- prepared biscuit base
Line the cake tin with baking paper. Process biscuits until crush into fine breadcrumbs. Add melted butter, conflakes , mix till all butter, cornflakes and breadcrumbs combined. Press evenly over the base on the cake tin, refrigerate for 30 mins until firm.

Filling
- stir milk and sugar until sugar dissolved. Bring to the boil an…

Mini cheese cake by Josephine Ng

Ingredients 85g digestive biscuits ( around 6-7 pieces)
60g melted butter
Crushed biscuits into crumbs mixed with melted butter, stir until combined
Divide the mixture between cupcake molds linked with lined.
Press down firmly to make crust , put in the freeze for 2hrs.

For filling250g cream cheese ( 1 block)
100g sugar
1 tsp cornstarch
1 tsp vanilla essence
1 tbsp fresh lemon juice
2 eggs

Method
Beat cream cheese on a low speed until smooth
Add sugar, cornstarch, vanilla and lemon juice and beat until creamy
Beat the eggs 1 at a time until smooth
Use a spoon n scoop in the cheese mixture into the crust cup.
Bake in preheated oven at 160 degree Celsius for 20 mins or until slightly risen
Refrigerate for at least 2 hrs before serving
Noted I place the fruits on every serving if not it turn watery next day



New York Cheese Cake by May Chong

Biscuit bottom IngredientOreo 100g(removed filling)
Butter 50g

Cheese IngredientsTatura Cream cheese 250g
sugar 70g
Egg 2 pcs
Cornstarch 15g
Lemon juice 10g-13g
Fresh milk 80g

Method
1. Crushed oreo biscuit, melting the butter with double boiled and mix well. Put and press it evenly into 6/7"free bottom mould. Keep in fridge for ready used.
2. Melting the cream cheese at outside temperature, add sugar, whisk with blender till smoothly, add egg one by one till mix well.
3. Add lemon juice and mix well.
4. Add cornstarch and mix well.
5. Add fresh milk and mix well.
6. Pour cheese batter into the mould with biscuit. Mould double wrap with aluminium foil.
7. Pour hot water into oven tray. Baked with double boil method.
8. Preheat oven with temperature 150-160c for 60mins.
9. Keep into the fridge after cool down from oven. Serve after 4 hours . U may keep it overnight.




Oreo mango cheesecake by Kymn Lee

Mango Cheesecake
Ingredients
Crust
250g Oreo biscuits ( remove the cream), finely crushed
90g Butter, melted

1. Grease a 20cm springform cake pan.
2. Combine crushed oreo crumb and melted butter. Press the oreo crumb onto the base of the greased pan. Chill in the refrigerator for later use.

Filling
250g Cream Cheese (room temperature)
50g Sugar
2-3 Mangoes (depends on size)
14g Gelatin Powder
60ml Water, warm
1/2tsp Vanilla Extract
150ml Thickened Cream, whipped


Method
1. Blend mangoes to obtain 220g puree (reserve 100g for the Mango Puree Topping) and dice the rest.
2. Dissolve gelatin powder in warm water and set aside for about 5 minutes.
3. Beat cream cheese and sugar together.
4. Add mango puree & gelatin to the cheese mixture and mix well. Next, add the whipped cream and vanilla extract and mix well. Lastly add the diced mango.
5. Pour into the cake pan and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.

Mango Puree Topping
125g Water
100g …

Mango Cheesecake by Ann Sim

Ingredients: 
Oreo base -
200g oreo biscuits (w/out filling)
90g butter

Filling: 
2 x 250g Philadelphia Cream Cheese(soften at room temp)
1/2 - 3/4 cup Caster Sugar
3 eggs
180g Sour Cream

Method: 
1) Crush biscuits & mix in melted butter. (I used my food processor). Press mix into 9-inch springform cake tin. Refrigerate for 30mins while you prepare filling.
2) Use mixer to cream sugar & cheese till creamy (dont over-cream)
3) Mix egg one at a time & mix well, the mix in sour cream
4) Pour mix into base
5) Bake at 150° fan-forced for 50mins at your lower rake (2nd rake from hottom).
6) Check at 40mins cos every oven bakes differently & remove if cracks are visible.
7) Turn oven off & leave inside with door slightly open
8) Once cooled, refrigate for at least 3hrs

Mango Topping:
1) Puree 1 large mango or 2 small to get 1 - 1 1/2 cups
2) Heat puree with 1 tbsp sugar (+ or - to your taste
3) Add 3 soaked gelatin leaves & stir till dissolved
4) Once cool add puree to …

Mini Lemon Cheesecake by Irene Chan-Whitlam

Crust:
3/4 cup graham cracker / digestive biscuits crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted

Filling:
12 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
1 tablespoon lemon zest
3 eggs
1 teaspoon vanilla essence
3 tablespoons lemon juice

Toppings:
Blueberry
Raspberry

Method:
In a bowl, add in the graham cracker / digestives biscuits crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.

Preheat the oven at 180°C

Beat the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and beat again until smooth. Next, add the sour cream and lemon zest and beat until smooth.

Add 1 egg at a time and beat until combined. Lastly, add the vanilla essence and lemon juice. Scrap down the side and beat until smooth.

Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling …

Chocolate Milk Cheesecake by May Chong

Cream Cheese Mixture
A:
400g chocolate milk
250g cream cheese
50g plain flour, sieved

B:
5 egg yolks

C:
5 egg whites
70g caster sugar
1/4 tsp cream of tartar

Choc chips

Method:
1. Double boil chocolate milk and cream cheese until cream cheese has melted. Add plain flour, stir and cook until the mixture has thickened. Remove from the heat and leave to cool. Add B and mix well.
2. Whisk egg whites and ceam of tartar at high speed till bubbles, add sugar and beat until soft peak is formed. Slowly mix into mixture 1.
3. Strain the mixture, pour into 8" round mold, sprinkle chocolate chips on top .
4. Steam - bake the cheesecake at 180c for 20mins,reduce the heat to 150c for 40mins when surface turned brown.
5. Switch off the oven, leave the cake to cool in the oven for 30mins. Chill in the fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.


Non-baked cheese cake by May Chong

Photo credit: May's Kitchen Cottage



A) Bottom of the cake
Material: Oreo or digestion biscuit 80g, unsalted butter 35g, 6 inch model
1) Crushed and dissolved the biscuit and mix well with butter.
2) Pressed into the bottom of the model, refrigerator for 30 minutes.

B) Mousse layer 2
Material:
Cream Cheese 150g, whipping Cream 120g, caster sugar 35g, gelatine powder 7G, 35g water, 2 teaspoons lemon juice.

1)Mix gelatin powder into the water and then insulated heat up dissolve and set aside.
2) Softed Cream Cheese at room temperature, beaten with electric mixer until smooth and then add sugar evenly (in three times). Then add lemon juice and mix, and set aside.
3) Beat Whipping cream just like yogurt creamy.
4)Creamy Whipping cream add into cream cheese and mix, then add gelatine powder (step 1) quickly and mix well.
5) Pour batter into mold and paste evenly, tap twice and refrigerator cold for 3 hours.

C) Upper Jelly
Material:
80g fruit juice, gelatin powder 6g, sugar 10g
1)Fruit …

Light cheesecake by Victoria Moon Kua

Blueberries Cheesecake by Cecilia Yap

Recipe from: http://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe.html

Am using Ina Garten Raspberry Cheese Cake Recipe. I replaced it with Blueberries and for the toppings, I cooked the Blueberries with some sugar and lemon juice and pour it on the cheese cake and spread with generous amount of fresh Blueberries. For the crust, I used Oreo Biscuits instead of Graham Crackers.

Post link: https://m.facebook.com/groups/475176279218120?view=permalink&id=740317689370643&ref=bookmark&_rdr#_=_

Chilled Mango Strawberry Cheesecake冷冻芒果草莓芝士蛋糕 by Loke Har Moi

Oreo Ribena Cheesecake with Nata De Coco by Ammimajus Annie

Tofu Cheesecake by Rontree Chan

Recipe: (10 solo muffin tins or 8" round cake pan)
Ingredients:

 Base crust :
~ 95g digestive biscuit, grounded.
~ 50g unsalted butter, melted.
~ 1 TBsp castor sugar.

 Cheesecake filling:
~ 6 Tbsp water
~ 3 sheets gelatine
~ 250g cream cheese
~ 150g silken tofu
~ 45g unsalted butter, softened
~ 5 Tbsp castor sugar
~ 4 Tbsp lemon juice.

Method:
1. Line the base of muffin tin with baking paper. And butter the tin.
2. Combine grounded biscuit, sugar and butter together. Press the biscuit crumbs firmly onto the base of muffin tin. Chill in freezer for 1 hr or more.
3. Soak the gelatine with 6 tbsp water and melt over a water bath.
4. In a blender, put in cream cheese, tofu, butter, blend and well mixed. Add sugar and lemon juice, beat till fully combine.
5. Add in melted gelatine liquid to cheesecake filling and mix well.
6. Sieve the batter.
7. Pour the batter onto the chilled crust based tin. Fridge for at least 4hrs or overnight.
8. To unmold, run a knife along the edge of the t…

Gula melaka no-bake cheesecake by Serene Lee Sng

I used this recipe. http://www.sheknows.com/food-and-recipes/articles/1036369/no-bake-mint-strawberry-cheesecake-recipe. It's obvious that I improvised a whole lot. No strawberries, no mint, no crackers and cut down on sugar.
The crust was frosties cornflakes. Because the frosties are already sugar-coated, I just chopped it with butter. The cream cheese had grapefruit juice & zest in it instead of lemon juice and zest. The gula had zest when boiling. I just drizzle over the tangy cheese cream. Overall, the whole thing taste sweet and tangy which made it less heavy.
Post link: https://m.facebook.com/groups/475176279218120?view=permalink&id=733492293386516&p=0&refid=18&ref=bookmark