Oreo CheeseCake (2 tray)

I have wanted to make this Oreo Cheesecake to bring to a small gathering. However, hubby wants to try, hence, reluntantly made 2 tray instead of 1 ('cos baking time for these type of cheesecakes is near to 1.5hr each)

This tray uses normal baking!

While this uses my usual 'water bake'

This is the outlook of the non water bake, a little brownish on the side! The texture is dryer as compare to the other tray!
This is the one with water bake, rim is clean. Taste wise, this is more moist!
Yield 1 - 9 inch Springform Pan

Ingredients
1 to 2 cups Oreo cookie (include the cream) + Digestive Biscuits
1/4 cup butter (melted)

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour (can add 2 more)
3 eggs

1 teaspoon vanilla essence
1/2 cup sour cream (shd use 1 cup)

Directions
1. Preheat oven to 175 degrees C. In a large bowl, mix together the cookie crumbs to melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside.

2.Increase oven temperature to 450 degrees F (230 degrees C).

3. In a large bowl, combine cream cheese, white sugar and flour. Beat at medium speed until well blended and smooth.

4. Add eggs one at a time, mixing well after each addition.

5. Blend in the vanilla essence and sour cream; mixing on low speed.

6. Pour filling over baked crust. Using water-bake.
Bake at 230 degrees C for 10 minutes. Reduce oven temperature to 120 degrees C, and continue baking for 60 minutes.
7. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Cheese Brownie vs Brownie - who will win?

Someone requested for the recipe of the Cheese Brownie which is orignated from here with a little of my modification!

Ingredients

Brownie

160gm unsalted butter

130gm semi-sweet chocolate blocks

3 large eggs

1/4 tsp salt

2/3 cup castor raw sugar

1/2 tsp vanilla extract

2/3 cup all purpose flour

2/3 cup walnuts pecans, chopped (optional)

Cream Cheese Fillings

250gm cream cheese

45gm butter

60gm icing sugar

1 large egg

Method:

1. Preheat oven to 170 degree celcus

2. Grease a 9" square pan (I use silicone square pan - no need to grease)

3. In a double boiler, melt butter and chocolate. Remove from heat to cool for 5 mins.

4. Use and electric mixer, beat eggs and salt until lemon coloured and foamy.

5. Add Sugar and continue beating until mixture is well blend.

6. Stir in vanilla.

7. Add cooled chocolate to mixture and beat till blend.

8. Fold in flour, careful, do not over mix.

9. Gently fold nuts into the batter.

Fillings:

10. Beat cream cheese and butter till smooth.

11. Add icing sugar and continue beating till combine.

12. Add egg.

13. Pour half of the Brownie batter into the prepare pan. Follow by the cream cheese fillings. The pour the balance brownie batter into the pan.

14. Bake for 40mins

15. Remove from oven and leave to cool in baking pan.

Tiramisu

Japanese Green Tea Cheesecake!

It's a long time since I bake Japanese Cheesecake! Since I have a whole block of cream cheese in my fridge, I must put them into good use.. so, you can expect a lot of cheesy stuff till I finish the cream cheese.

Not bad.. at least this looks 'Green' unlike the Green Tea Muffin I made recently.

For this cake, I have used the same recipe plus 2 teaspoon of green tea powder to the corn flour.

This is simply yummy!

Brownie Cheesecake (2 varietions)

This just brownie cheesecake.

This is added with walnut.

Japanese Cheesecake

Chocolate Cheesecake

It has been a while since I last made this tasty Chocolate Cheesecake! Since, I am on some medication, I had avoided using any liqour this time.

I had always used water-bathe when making this NY cheesecake, hence, for a change, I use normal bake, and this is how the cake has turn out!

I thought it's nice, until few hour later, the cake actually crack!

Hence, I made this to cover the crack, which actually turn out quite tasty with the cake itself.
This is how the chocolate turn out after 10mins in the fridge!
Overall, this cake is tasty, not too sweet, to my liking!

Last of all, I would deligate this Cake to my colleague who has been working till wee hour on Sunday!

Irish Cream Chocolate CheeseCake

I find making NY Cheesecake is the fastest way to use up my creamcheese that I bought from Phoon Huat.

2 birthday cake order

I have an last minute order for 2 cakes to be delivered tmr, for a 4 yr old boy's birthday and I spent the whole of today's evening fullfilling it (it takes me from 7.30pm to 12.30am).

As they have no idea what cake for the school, I have suggested this 13 by 9" (2.5kg) cake. I have used the Chocolate Layer cake recipe but, multiply all ingredients by 2.

This is the simpliest & easiest design that I can come out with, covering the whole cake with the Chocolate frosting left, using whipped cream plus drops of colours on the wording. Yet, I know, I need to polish up my writing skill with the piping bag. Hope the boy will like it.

This is the 2nd cake that the mommy chose. It's Japanese cheesecake which will be use to celebrate the little man's birthday with his family, I thought, it will be too plain without any decorations. So, I drew a simple boy face since I have some chocolate frosting left over from my previous bake!

A little tip: If you use turning out method for cheesecake, you can sprinkle some icing sugar on the rack, then turn over, the top will not 'peel' off.

9" Japanese Cheesecake

I want to try different component & different texture to the original recipe. I was so delighted when the cake was about done, but, disappointment immediately overcome my joy as I notice that there is bit of water sip into the cake, so I have to quickly remove the cake from the pan and let it stand cool on the rack.

As I wanted to bring the cake to office, I need to transfer it to the cardboard, when I tried to turn it to the plate b4 transferring to the cardboard, the top stick to the plate :( Hence, you see the top is 'chipped'!

Anyway, the cake tasted very light and fluffy, not too sweet to my likings.

Makes one 24cm (9") cheesecake.

[Ingredients]

230g cream cheese

150ml thickened cream (35% milkfat)

60g (1/3 cup) cornflour

5 egg yolks

60 brown caster sugar (A)

finely grated zest from 1 lemon

2.4 tablespoons lemon juice

5 egg whites

60g brown caster sugar (B)

[Preparation]

1. Preheat oven to 150°C. Grease a 24cm(9") round cake tin and line bottom with baking paper.

2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.

3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.

4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.

5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue. 5. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.

6. Baked in water-bath for just over one hour
7. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Dust the top of the cheesecake with icing sugar before serving.

Another Japanese Cheesecake

I wanted to use up the balance of my thicken cream, so decieded to make another Japanese Cheesecake. However, I made certain changes to the original recipe I have used earlier. The taste is more sour as I have put in more lemon juice. Texture wise, much softer.

Makes one 20cm cheesecake.

[Ingredients]

250g cream cheese 100ml thickened cream (35% milkfat)

50g cornflour

4 egg yolks

50g caster sugar (A)

finely grated zest from 1 lemon

50ml (2 tablespoons) lemon juice from 1 whole lemon

4 egg whites

50g caster sugar (B)

[Preparation]

1. Preheat oven to 150°C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth (forget this step!). Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin and bake at 150°C for one hour
7. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Dust the top of the cheesecake with icing sugar before serving.

Japanese Cheesecake

This is taken just taken out from oven!

Look! It shrink!

Finally, can enjoy the fruit of the hard work! It is so yummy that my husband thought I have bought it from the store!

Found this recipe from Seadragon's blog.

Makes one 20cm cheesecake.

[Ingredients]
250g cream cheese
200ml thickened cream (35% milkfat)
40g (1/3 cup) cornflour
4 egg yolks
75g (1/3 cup) caster sugar (A)
finely grated zest from 1 lemon
40ml (2 tablespoons) lemon juice
4 egg whites
75g (1/3 cup) caster sugar (B)

[Preparation]
1. Preheat oven to 150°C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth (forget this step!). Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin and bake at 150°C for one hour
7. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Glaze the top of the cheesecake before serving.

Bailey's Chocolate Swirl Cheesecake

When I was making this Cheesecake for this recipe, I was thinking how to decorate the top so that it will look nice and not plain and boring, hence, I scoop out a bowl of the mixture before adding the chocolate. This portion is too small to make the swirl inside the cake, hence, it only appears on the surface.

Chocolate Cheesecake

Irish Cream Chocolate Cheesecake

My first Real Cheesecake, adopted recipe from the web plus my modification to reduce the sugar. I am quite proud of myself when it comes out from the oven. The top is so nice until my son created a hole in it. I have no choice but to decorate it with whipping cream and chocolate shaving. I did not expect it to turn out so nice & I had received compliments on it.

Chocolate Cheesecake

I made this cake for my girl's birthday celebration with cousins. This is the 1st cake that I tried to decorate on.. Looks terrible, but my girl likes it.