Cheesecake

Salam..

wahhh lame tak hapdet...hehe lately ni sangat la busy..sbb dah final sem ni *sob* *sob* macam2 nak kene buat...:D..nnt dah free sket bleh la nk posing2 makanan...ye tak..

Nih gamba basi..buat a week before puasa...hehe

untuk base gune respi junior's cheesecake...untuk atas pulak gune respi Chantal's New York Cheesecake...sbbnye saye suke kek chantal...tapi tak suke base biskut...

Marble Cheesecake

recipe taken from Kak Rinnchan's fp

Bahan A :
180gm mentega
20gm serbuk koko
1 sudu teh baking powder
120gm tepung naik sendiri (Diayak bersama serbuk koko & baking powder)
170gm gula castor
3 biji telur

1. Pukul butter dan gula hingga kembang. Masukkan telur sebiji demi sebiji, kacau sebati.
2. Masukkan campuran tepung+baking powder+serbuk koko. Gaul rata dan bahagi kepada dua bahagian.

Bahan B:
250gm cream cheese
60gm gula castor
1 biji telur
1 sudu teh esen vanilla

1.Pukul cream cheese sampai kembang.
2.Campurkan gula, telur dan esen vanilla. Pukul lagi sampai kembang dan rata.

Cara-cara :
1. Tuang satu bahagian A ke dalam loyang. Ratakan. Tuang aduanan cream cheese di atasnya dan ratakan.
2. Tuang sebahagian lagi bahan A dan ratakan.
3. Bakar pada suhu 165 darj cel selama 50min-60min ikut oven masing-masing. Seeloknya dibiarkan sejuk dulu sebelum dipotong.

Junior's New York Cheesecake

ade orang ejek sbb atas die kaler tompok tompok...!!! hohhh!!!

sat lg tukar oven baru kang!!!

Dah cube due resepi dari buku Cheesecake Cookbook yang dibeli due bulan lepas..satu cube Junior's Original New York Cheesecake...dan satu lagi Apple Pie Cheesecake...tapi tak sempat nk snap gamba Apple Pie Cheesecake tuh..sape ntah mkn sorang2...die sorang jer abes satu bekas tuh...haha seronok tgk orang suke makan masakan kite..kan? kan? Anyway...resipi die hampir same dengan Chantal's New York Cheesecake...ade beze sikit jer...






Here are the recipes..

Junior's Sponge Cake Crust

• 1/4 cup sifted cake flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 extra-large eggs, separated (i used 3 medium sized eggs)
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted (i used canola oil)
• 1/4 teaspoon cream of tartar

Chesecake

• 4 8-ounce packages cream cheese (use only full fat), at room temperature (i used 750 gms)
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs (4 medium sized eggs)
• 3/4 cup heavy or whipping cream

Junior's Sponge Cake Crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of a 8-inch springform pan .Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
5. Now, wash the mixing bowl and beaters really well. Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form.Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Cheesecake

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 8-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours.Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

Japanese Souffle Cheesecake

Japanese Souffle Cheesecake..a recipe taken from kak rinnchan's fp

Japanese Souffle Cheesecake

200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs (Seperated)
100gm castor sugar
30gm cornstarch
2 tablespoon lemon juice
1/2 teaspn cream of tartar

Method

1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak. ( Petuanya kalau diterbalikkan bowl pun putih telur yg cukup kembang tu takkan tertumpah..cubalah..tapi kalau terkeluar jugak..heh heh heh....kena buat lain la jawabnya..)
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
( Pasal masa baking ni mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.

Spongy Cake

[Spongy Cake]



First skali terjumpe respi nih dekat kak jun's blog
So cubelah buat...sedappp kek nye..bau dan struktur nk same dengan kek chiffon..tapi tak selembab kek chiffon lah..sbb die takdak taruk minyak kot...cik bawang gune fresh cream dengan buah2 dalam tin tuh as the topping..


Nih lah hasil kerastangan tuh..errr jgn gelakkk!!!!..topping mmg lah comot yaamat..seb baik buat utk makan sendirik..kalo tak malu nk hidang kat orang..kehkeh...tuh tak tgk lagi dapor..mmg messy sangat2... kehkeh..tp chobo(newbie) lg kn..first-timer pulak tuh...bykkkk sangat nk kene blajar..kan? kan?


Spongy Cake (DrNo)

Ingredients
4 eggs, seperated
1 cup castor sugar
1/3 cup water (or milk)
1 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt

Method

• Pre-heat oven to 180deg C (350 deg F).

• Line baking tray with ungreased parchment paper or greased waxed paper.

• Beat egg whites till stiff.

• Beat together egg yolks and sugar till creamy and pale yellow.

• Beat in water and vanilla.

• Sift flour, baking powder and salt, then gradually beat into yolk mix.

• Carefully fold in egg whites till well mixed.

• Pour into baking tray (spread evenly to edges if making a flat sheet cake).

• Bake for 12 to 15 minutes (up to 20 minutes if making a thick round cake), or until cake is firm to the touch or toothpick comes out clean.

Thanks DrNo and kak Jun for sharing this nice recipe...gonna try it again some other time!!!

Pineapple flavored Chantal's New York Cheesecake and Chocolate Cake

Told you. Hard work and patience really paid off!!! I learned a lot from previous cheesecake.

See the honeycomb texture at the bottom of the cake? Hehe I didn't set it aside for half an hour, but it still comes out...I guess that was the rezeki of the day, right?

Moist Banana Cake

Taken from Mamafami..it was really moist and soft..sold out in just a few minutes..I've baked banana cake using this recipe ever since..Don't misunderstand me...What I mean is, I rarely bake cakes but every time I want to bake banana cakes, everybody keeps requesting for this one and I have no heart to say no. Told you, everybody loves this cake.

Ingredients :

250 g butter
2 cups sugar
4 eggs
1/2 teaspoon salt
1 teaspoon vanilla
4 tablespoons evaporated milk (I used fresh milk)
3 cups mashed banana 2 cups flour (sifted)
1 teaspoon baking soda (soda bicabornate)
1 teaspoon baking powder
Walnut, macadamia nut, pecan (optional)

Method :

1. Beat butter and sugar.
2. Add in eggs, vanilla, milk and salt.
3. Then add banana to the batter.
4. Finally add flour.
5. Bake in a preheated oven at 180 C/ 350 F for about 1 hour. (I baked for 45 minutes)

Chantal New York Cheesecake

The day I made this, was the best day of the year!! I can't believe I made this! I can't even believe it comes out looking perfect, without any defects...FLAWLESS!! haha lebih...my friend totally liked it...He even requested it once more..patience and pratices really paid off

INGREDIENTS(9 serving):

11 graham crackers, crushed (pakai beskut coklat chip)
20 g butter, melted

670 g cream cheese (pakai 600gm...3 peket)
225 g white sugar
135 ml milk
3 eggs
170 g sour cream (pakai yogurt perise original)
10 ml vanilla extract
25 g all-purpose flour

DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
• In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
• Bake in preheated oven for 1 hour(water-bath). Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

tips dari mereka yg dah cube kek ni...ambik dekat allrecipes.com

*Bile dok putar batter tuh..make sure gune low speed...dan jgn putar lelame...nnt byk udare tercampur dgn batter

*Make sure semua ingredients pada room temperature...so kene keluarkan cream cheese lebih kurang setengah jam sebelum start proses..

*Respi asal 12 serving...tapi cik bawang tukar kepada 9 serving...so gune 8" spring-form pan..kalo tak 9" untuk 12 serving..dan bakarnye lebih kurang 50 minit

*Cik bawang tak bakar terus...tapi gune teknik water-bath ..so die tak crack kat atas...

*kek ni die tak keras bile masak...ade cam lembik2 sket kat tgh..tapi takpe..psl nnt die akan keras bile sejuk

*lepas kek dah masak...ambik satu pisau yang digreased...pastuh lalukan disekeliling kek...cara neh penting sbb cheesecake menyejuk dari bahagian tepi ke tengah...lepas tuh masukkan balik dalam oven yg tertutup dan sejukkan 5~6 jam(cik bawang buat 3 jam lebih)

*lepas tuh baru keluarkan dari spring-form dan hias...cik bawang gune blueberry pie filling

2nd attempt of making cheesecake

Not many differences with the first attempt...

Chocolate Cake

Bahan-bahan:

• 3/4 cup unsweetened cocoa powder
• 1 tsp garam
• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/3 cup vegetable oil
• 1 cup butter(cairkan)
• 1/2 cup milk
• 1 1/2 cup gula
• 1 tsp vanilla extract
• 1/2 tbs baking powder
• 2 bijik telur...pukul sket
• 1 cup hot water

Cara-cara:

• Preheat oven 150 degrees. Grease the pan.
  
• Sift flour, cocoa powder,baking soda,baking powder, and salt in a bowl.
  
• Set mixer to medium. In a separate bowl, beat eggs and sugar until fluffy. Add in vegetable oil, vanilla, milk and melted butter.
• Add in flour and dry ingredients. Mix until incorporated.
• Mix hot water with the batter. Set aside for 30 minutes if you want honeycomb texture or you can bake it right away.
  
• Pour batter into baking pan. Bake for 45 to 50 minutes until cooked.

Banana Cake

Ingredients:

• 1/2 cup butter(softened)
• 1 cup white sugar
• 2 eggs
• 2 sudu besar susu segar
• 2 camca vanilla extract
• 1 cawan mashed banana
• 11/2 cawan all-purpose flour
• 1 1/4 camca baking soda
• 1/2 camca garam

Methods:

• Preheat oven 200 degrees....Griskan bekas pembakar...
• Sift flour, baking soda and salt in a bowl. Cream butter and add sugar. Beat until fluffy. Then add eggs one at a time.
  
• Put the dried ingredients in the butter, and then add in the vanilla extract and milk, mix until incorporate.
  
• I add in some chocolate chips in the batter.
  

Apple Walnut Poundcake

Ingredients:

• 1/2 cup butter
• 1 cup white sugar
• 2 bhijik telor
• 2 cup all-purpose flour
• 1/2 tbs salt
• 1/2 tbs baking powder
• 2 tbs buttermilk
• 1 cup chopped apple
• 1/2 cup chopped walnut
• 1 tbs vanilla extract
• 2 tbs cinnamon powder

Method:

• Gease the pan.Preheat oven to 175 degrees celcius.
• Beat butter until fluffly. Add sugar and continue beating until it turns to yellow colored.
  
• Sift flour, baking soda, cinnamon powder and salt in a separate bowl. Put the flour and the buttermilk in the butter alternately.
  
• Baked in preheated oven for 50 minutes
  

New York Cheesecake

My first attempt of making cheesecake..It was a big failure...it cracks on the surface..maybe because I set the oven too high...But I learned a lot from it!!

Creamy Cheesecake (12 servings)

• 4 packet Philadelphia soft cheese
• 1 1/2 cup white sugar
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 4 eggs
  
• 1 cup sour cream
• 1 tbs vanilla extract
• lemon zest
  

Method

• Place the cream cheese in a bowl and blend on a slow speed, cream the cheese until it is soft.
• Whisk the flour and sugar together. Pour this mixture into the cream cheese and scrape the bowl to prevent lumps from forming.
• Pour the wet ingredients into the mixing bowl. The mixer should be set at a low speed for the entirety of this process to prevent the air from mixing with the batter.
  
• The texture of the finished batter should be smooth and glossy.
• Pour the batter into a baking pan...then bake at 150 degrees for 1 1/2 hour.