lemony cream butter cake

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt.

this cake is definitely lemony. creamy. and dreamy :)

source: blackjackbakehouse

• 2/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt (heaping)
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 2 eggs
• 2 tablespoons lemon juice (which was about 1 lemon for me)
• 1/2 teaspoon vanilla
• zest of two lemons

For the cream cheese filling:

• 8 oz cream cheese, at room temperature
• 3 tablespoons unsalted butter, melted
• 1 egg
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• zest of 1/2 lemon
• 1 cup confectioners' sugar

1. Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray. <-- i use pie plate as my springform pan is deformed :(
2. Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.
3. Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.
4. Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.
5. Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)
6. Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
7. Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
8. Serve chilled, with a little sprinkling of confectioners' sugar.

brownie latte cheesecake ~ tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

alhamdulillah.. finally, i managed to finish my cream cheese :)
and alhamdulillah.. dpt jugak makan teman2 usrah makan cheesecake minggu ni :)

brownies latte cheesecake
source: marzipanmom (from the tish boyle's cake book)
Brownie Base

•  4 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut into tablespoons
• 1 tablespoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour

Latte Cheesecake Filling

• 1 1/2 pounds cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water <-- i used 3tbs coffee powder dissolved in 3Tbs hot water
• 2 tablespoons Kahlua <-- omitted this.
• pinch of salt
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 4 large eggs

Make the Brownie Base

Preheat the oven to 325 degrees F with the rack positioned in the center of the oven. Lightly grease the bottom and sides of a 9X3-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. (Make sure the foil has no holes and you may want to double the foil to make sure no water seeps in from the water bath.)

In the top of a double boiler, melt the chocolate with the butter over barely simmering water, stirring occasionally. Transfer the mixture to a medium bowl and stir in the espresso power, vanilla extract, and salt. Whisk in the sugar until combined. Whisk in the eggs, one at a time, until blended. Stir in the flour until no traces remain.

Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownie for 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let cool while you make the filling. Leave the oven on.

Make the filling

In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until blended. Add the vanilla, espresso mixture, Kahlua, salt, sour cream, and cornstarch and mix until well blended. At low speed, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Scrape the batter onto the brownie base. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake the cake in the water bath for 70-80 minutes, until the center is set but slightly wobbly (the cake will continue to set up as it cools.) Remove the pan from the water bath and cool the cake completely in the pan on a wire rack.

Refrigerate the cheesecake for at least 4 hours before serving.

To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a few chocolate covered espresso beans. (Alternately, dust with cocoa powder and garnish with chocolate-capuccino sticks.)

Store loosely covered in the refrigerator for up to 5 days.

i added choc chips.. saja suka2. boleh gitu?

para peminat kopi pasti suka makan ciskek ni.
yang tak minat kopi pun.. sekali ngap tak cukup2 rasanya..

Orange Cranberry Cheesecake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

i love my husband. oh well.. everyone love their husband!
my husband didnt buy me handbag or shoes.. (ok. he did once for each item)

i admit that am no collector. i can only have 1 handbag 1 shoes 1 sandals at 1 time. 

truly 1Malaysia spirit! hehe :p

but he always buy me things i needed.. and i love him more for that!
things like cream cheese, butter, flours, chocolates, oranges
even when i dont need them and i didnt ask him to buy it
i say nothing to him but silently say Alhamdulillah, thank you Allah..
..for a kind-hearted & responsible husband
..for the rizq that You bestow upon us
and this week i have 2 pounds of cream cheeses and loads of oranges
thats the beginning of this orange cranberry cheesecake story

adapted from tasteofhome

• 1-1/2 cups graham cracker crumbs (about 14 crackers) <-- i use oat crunch biscuit
• 2Tbs butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sweetened condensed milk (susu pekat)
• 3 eggs
• 1/2 cup orange juice
• 1Tbs flour
• 1-1/2 cups chopped dried cranberries
• 1 teaspoon grated orange zest 

1. In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and milk until fluffy. Beat in orange juice until smooth. Add eggs; beat on low speed just until combined. Add flour. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
3. Bake using waterbath method at 170C for 60 minutes or until center is almost set. Leave in the oven with the oven door open ajar for another 60 minutes.
4. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 6 hours or overnight. 

end of story, i brought the whole cheesecake to office since no one will gobble them at home.(even my husband! he's on a constantly consistent diet).. alhamdulillah.. khalas! yang tak sempat jamah pun ada.. another reason to bake another cheesecake ;)

green tea cheesecake

dah lama oven tak beraksi..
tuan punya oven asik mengerekot ja
kes hormon lari tak dapat dikejar lagi
akibatnya.. selepas dinner hanya katil yg dituju
anak2 mintak ummi pelukkan..
come here my dear.. i'll hug you guys from here..
cik abe kata.. ujian kecil dari Allah.. redhalah wahai cik adik
insyaallah.. ujian tanda Allah sayang pada hambaNya

alhamdulillah.. semalam sudah dapat pencerahan
akan punca dan juga countermeasure sekali
dan sekarang, tawakkal kepada Yang Esa..

dan semalam jugak dengan penuh semangat
saya laksanakan projek ciskek ni..
namun, tak semua orang suka dan boleh layan green tea
nak kata minat tu, saya tak minum hari2
tapi tiap kali masuk secret recipe, saya akan oder ice blended green tea.
teman opis kata.. macam air rumput! tapi saya sangat suka!

that last slice...

  

adaptasi dari: museinthekitchen (sila klik link utk resepi asal. resepi dibawah saya olah sendiri)

Ingredients:

• 200g (7 oz) digestive biscuits
• 70g butter
• 2tsp coffee (serbuk)
• 2Tbs cocoa powder
• 75ml (about 1/3 cup or 2.5 fluid oz) double cream
• 25ml fresh milk
• 2Tbs green tea powder (matcha)
• 250g cream cheese
• 2Tbs yogurt
• 1/2cup + 1Tbs icing sugar
• 2 small eggs

 Directions:

1. Pre-heat oven to 350 degrees F.
2. Spray a 9” spring-form cake tin with non-stick cooking spray. <-- i use 9inch tart tin
3. Place biscuits (coffee and cocoa powder) in food processor, crush and place crumbs in a bowl.
4. Melt the butter in a small sauce pan, add to the biscuits and mix.
5. Pour the biscuit mixture into the cake pan and press down to create a firm layer.
6. Chill crust in the fridge for 10 minutes to allow it to set.
7. Bake crust in the oven for 10 minutes, then set aside and cool.
8. Reduce oven to 300 degrees F.
9. Heat the double cream and milk in a small sauce pan and add the green tea powder. Stir using whisker. Do not let the cream get hotter then 185 degrees F or it will separate.
10. In a large bowl, using an electric hand mixer, mix the cream cheese and sugar until smooth on low speed.
11. Add the eggs, yogurt and the double cream mixture and mix on low until smooth.
12. Pour the mixture into the cake tin and bake in the lower third of the oven for 30 minutes (at 300 degrees F).

verdict:

tidak kusangka.. sahabat usrah suka!

alhamdulillah..

cream cheese raisin cake

niat nak buat ciskek ni utk adik ipar
tapi tertidur malam sblm dia balik
buat jugak smlm walaupun takdak sapa nak makan
alih2.. sendiri yg makan 3 slices!

sumber: homecookingadventure
Base

• 8 tbsp flour
• 8 tbsp milk
• 8 tbsp oil
• 8 tbsp sugar <-- i reduce to 7tbsp
• 1 egg
• 1 tsp baking powder

Cheese Filling

• 500 g cream cheese
• 4 tbsp powder sugar
• 100 g raisins
• 1 lemon zest
• 1 lemon juice
• 1 tsp vanilla extract
• 1 egg

Directions

1. Preheat the oven to 180 (350F) .
2. Prepare the base. In a medium bowl mix egg with sugar. Incorporate milk and oil. Mix flour with baking powder and add to egg mixture. Pour the mixture into a 10-inch (26) {i use 9inch}springform pan (with a removable base) lined with parchment paper.
3. For the cheese filling beat cheese, sugar, lemon zest and juice and vanilla extract in a food processor until well blended. Add the egg and blend until is absorbed. Fold in raisins and pour the filling carefuly over the prepared base. As the base is pretty moist it will blend a little with the cheese filling.
4. Bake for 50 minutes. Run a sharp knife completely around the inside edge of the pan. Let it cool at room temperature and serve.

verdict:
this is definitely the easiest cheesecake and the masam-mest i ever ate! hahaha..
masa cuit rasa batter tu dah rasa sgt masam dah.. but i was hopping the cake would taste better.. mimpi lerrr!
cheesecake is not really my favorite.. but i wonder how i can eat more than a slice.. the taste make me want to taste some more.. want to have some more.. nak rasa sikit lagilah.. eh.. sikit lagilah.. tak sedar dah 3slices sekali hadap!

update:
bondaku sgt suka ciskek ni!! dia tanya beli kat mana? amboi.. kembang setaman la anak dia ni :p

red velvet cheesecake for july

i lurvvvvvvvvvve july! why?
because our birthdays are in july  :)
yup! me & hubby.. both are born in july
differs only a week, and a year ;)

and my adik ipar also
and my kakak ipar also
both are born in july as well!

hmm.. time ni teringat opis lama dulu..
berderet2 birthdays in july.. one after another..
from 3rd july sampailah 30th july!
rindu masa yg lalu itu!

ok. i made this rvcc for my adik ipar
who came all the way from kelate - for a meeting in kl
kek untuk cik abe? pls go buy your own-lah!
merajuk sbb dia kata delicious rvc is so sedap but i beg to differ. its too dry!
and he really love wondermilk cupcakes! sgt kerap dibelinya tau. sedih!

i've made this red velvet cheesecake before
but after studying the perfect cheesecake recipe
i twist it a little bit.. konon2 nak dapatkan perfect red velvet ciskek :p
yet, the changes are too subtle.. macam takdak beza ja??
dan lagi best, i don't remember the taste of previous rvcc!
cemana nak benchmark? jeng!

the final slice..

below is the twisted recipe.. the original recipe kat sini
sumber: recipegirl or grouprecipes (originally from southern living magazine)
bahan2 base:

• 17keping biskut oreo <-- saya tambah lagi sekeping & keluarkan cream
• secubit gula castor
• 1/4cwn butter cair

bahan2 cheesecake:

• 3ketul cream cheese 250g
• 1 1/4cwn gula castor
• 4biji telur, dipukul sedikit
• 3sdb serbuk koko
• 1/2cwn sour cream
• 1/2cwn buttermilk
• 1/2cwn heavy cream
• 1sdk cuka
• 2sdk vanilla
• 2sdb red food coloring 

bahan2 frosting:

• 1ketul cream cheese 250g
• 1/4cwn butter, dilembutkan <-- 2sdb butter
• 2cwn gula aising, diayak <-- 1cwn gula aising
• 1sdk vanilla

tatacara:

1. panaskan oven 160C dan sediakan waterbath. balut bahagian luar loyang springform dengan aluminium foil, sebaik-baiknya 2 lapis.
2. base: hancurkan biskut dan gaul bersama gula dan butter cair. tekapkan adunan kedalam loyang springform 9inci. (saya simpan dalam freezer sementara buat cheesecake)
3. cheesecake: putar cream cheese bersama gula hingga lembut. masukkan telur dan bahan2 lain dan putar dengan kelajuan perlahan sehingga adunan sebati. tuang adunan keatas base tadi.
4. bakar secara waterbath/ bain-marie pada suhu 160C selama 80-85minit. biar cheesecake dalam oven lebih kurang 30minit baru keluarkan pada suhu bilik. sebelum buka springform, sisipkan pisau tajam disekeliling kek. sejukkan dalam petisejuk semalaman.
5. frosting: pukul creamcheese dengan butter hingga lembut. masukkan gula aising sedikit demi sedikit. masukkan vanilla dan pukul sebati. sapu atas kek yang dah sejuk.

nota:

the highlighted in kelabu is the minor changes. 

verdict:

its kinda not too padat ciskek.. soft and moist.
but i can barely finish one slice at one go!
tapi adik iparku boleh makan 2 slice skali hadap!

chocolate cheesecake brownies

bila zarin mention this recipe from donna hay
rasa excited nak buat dan nak makan
tapi stok telur dah kehabisan :(
cik abe pulak ke kedai tapi terus sambung kerja
dalam 1am baru pulang kerumah..
so, this had to wait till today.

suka betul pinggan handmade dari pakistan ni..

beli masa aman palestin  buat charity sale @bsc

sumber: donnahay tru almostbourdain
bahan2:

• 185g butter, dicairkan
• 1/4cwn serbuk koko, diayak
• 1cwn gula caster <-- saya letak 3/4cwn shj
• 2biji telur
• 1cwn tepung, diayak

cheesecake:

• 285g cheese, dilembutkan dan di'chop'
• 4 1/2sdb gula caster
• 2biji telur
• 1/2sdk vanilla essence <-- saja tambah 

the "swirl" is not there :(

tatacara:

1. panaskan oven 150C. lapik loyang 8inci dgn baking paper.
2. gaulkan serbuk koko, gula, telur dan tepung hingga sebati. tuang kedalam loyang.
3. proseskan cheese, gula, telur (dan vanilla) dalam food processor hingga lembut dan sebati. tuang keatas adunan coklat. swirl dgn pisau.
4. bakar selama 45-50minit. 

i think i'll just forget the dslr
mmg takde skill photog lgsg! :(

verdict:

simple & easy recipe but delivers satisfying result. 

alhamdulillah...

strawberry marble cheesecake bars

i have no idea why i made this..
and for whom..
but am glad i did it..
boleh dibawa ke rumah kakak ipar esok.. :)
boleh jamu kawan2 yg datang ke rumah.. kat opis :):)

terlintas nak buat ni sebab cik abe ada belikan strawberry yogurt
he has a habit of buying things that he feels the kids or me, will eat
yogurt, chocolate, ice creams, fruits .. and he used to buy SR cakes as well
the truth is.. we do eat them but if its too frequent.. one will get bored. rite?
tapi saya tak bising kat dia.. saya terima saja apa yg dibelinya
(lebih baik ada sesuatu drp takdak langsung, kan? :D)
bila dah lama bersemadi dlm peti, saya korbankan dulu sblm ditongsampahkan

sumber: nurniezza
bahan2:

• 100g biskut marie, dihancurkan
• 50g butter cair
• 200g cream cheese <-- saya terus guna seketul 250g
• 75g gula castor
• 135g strawberry yogurt (1bekas kecil)
• 80ml heavy cream
• 10g tepung jagung
• 1biji telur
• 1/2sdb lemon juice
• 1/2sdb parutan kulit lemon
• sedikit strawberry emulco atau 3sdb jem strawberry+1sdb air panas

tatacara:

1. gaulkan biskut marie cair bersama butter cair dan tekan2 pada dasar loyang ciskek 7inci (yang boleh bukak dasarnya). balut loyang dengan aluminium foil.
2. masukkan loyang kedalam peti sejuk selama 15minit.
3. panaskan oven ke suhu 150C.
4. putar cream cheese  hingga hancur dan lembut. masukkan gula dan putar hingga gula sebati.
5. masukkan yogurt dan heavy cream. putar sebati.
6. masukkan telur dan lemon juice, putar pada kelajuan perlahan.
7. tuang adunan keatas biskut tadi.
8. sebatikan jem strawberry bersama air panas dan tuang keatas adunan ciskek. lorek dengan lidi atau hujung mata pisau untuk membentuk kesan marble.
9. bakar secara bain marie (letak loyang dlm bekas berisi air panas) selama 1jam 20minit.
10. biarkan dalam oven selama 1jam selepas dibakar baru keluarkan ke suhu bilik.
11. sejukkan dalam peti semalaman atau sekurang-kurangnya 4jam sebelum dipotong.

nota:

• saya guna 2 loaf pan (untuk dapatkan ciskek yg nipis - berhajat nak buat style bars) so, masa bakar dikurangkan ke 1jam 10minit sahaja.
• saya guna strawberry jem sugar free so, tak manis langsung! tapi ciskek tu sendiri dah agak manis :p

budak kecik kat blkg tu habiskan kesemua ciskek dlm pinggan tu..

honey yogurt cheesecake

i just realized there's a tub of yogurt in my fridge
masa bila la pulak kirim kat cik abe nih?
anyway, since dah ada yogurt..
i try to look for yogurt cheesecake recipe
(i like to think that many of my officemate like cheesecake)
mencari resepi..
untuk kenduri kecil dipagi jumaat ini..
sempena birthday boss yg bakal meninggalkan kami..
sobsobsob.. pergimu tiada ganti!! :'(

cari punya cari..
tak jumpa yang kena dengan bahan yg ada..
anna olson punya resepi: kena prepare a day before dan guna ricotta cheese
BBC punya pulak guna mascarpone cheese 750gm
akhirnya, saya memandai sendiri saja!
alhamdulillah.. menjadi la jugak..

honey yogurt cheesecake
bahan2:

• 1peket kecil biskut digestive (dalam 11/2cwn)
• 1/4cwn butter, dicairkan
• 500g cream cheese
• 1/2cwn + 2tbs low fat yogurt
• 1/2cwn madu
• 2biji telur
• 1sdk esen vanilla
• 1sdb tepung
• blueberry topping atau fresh fruits.

tatacara:

1. panaskan oven 170C dan sediakan loyang springform (saya guna loyang kaca pie 9inci)
2. hancurkan biskut dan gaul bersama butter cair. tekapkan dan ratakan pada dasar loyang. bakar selama 10minit dan biar sejuk pada suhu bilik.
3. putar cream cheese bersama yogurt hingga betul2 hancur dan sebati.
4. masukkan madu, telur, vanilla dan tepung dan putar perlahan-lahan.
5. tuang adunan cream cheese kedalam loyang berisi biskut tadi. 
6. turunkan suhu oven ke 160C dan bakar selama 1jam. 
7. setelah masak, biar dalam oven selama 30min-1jam. kemudian renggangkan pintu oven dan biar dalam keadaan begitu sekurang-kurangnya 30minit baru dimasukkan kedalam peti sejuk. 
8. sejukkan sekurang-kurangnya 4jam. sapu topping atau tabur fresh fruits atas cheesecake sebelum dihidangkan.

nota:

ciskek ni agak lembut jadi seeloknya guna loyang pie ataupun boleh cuba tambah lagi 1tbs tepung. tp nyaris membuak keluar drpd bekas! sipi2 aja..

verdict:
rasanya agak masam compared to ciskek yg biasa dibuat sblm2 ni.. but there's a hint of honey taste yg buat tak puas nak rasa.. cuit sikit.. eh.. nak rasa sikit lagilah.. eh.. meh sikit lagi.. sikit sikit lama lama membukit! :p

 

condensed milk cheesecake

i have to admit.. i was curious! apalah rasanya ek? manis leting ke dok?
no sour cream.. no sugar.. only susu pekat.. hampir satu tin!!
uuu... makin tinggilah tahap kolesterol nanti..
hmm.. how to counter?
breakfast with oats selama sebulan?
ok. no hal. saya sanggup!
janji dapat rasa sepotong cheesecake-susu-pekat ini ;)
anyway, saya buat ni utk dibawa balik ke kampung nanti..insyaallah..

sumber: mbak riana
bahan2:

• 2cwn biskut 4segi, hancurkan <-- saya guna biskut digestive
• 1/4cwn gula <-- saya tak letak
• 1/2cwn butter, dicairkan
• 2ketul cream cheese 250g
• 14oz susu pekat ~ 384g (hampir satu tin!)
• 3biji telur
• 4oz semisweet/ bittersweet chocolate

tatacara:

1. panaskan oven 175C.
2. hancurkan biskut dan gula dalam food processor. masukkan butter cair dan gaul sebati. tekan adunan kedalam loyang springform 9inci dan bakar selama 10minit. ketepikan dulu selepas dibakar.
3. turunkan suhu oven ke 150C.
4. cairkan coklat (dalam microwave atau double boil).
5. pukul cream cheese hingga lembut. masukkan susu pekat dan gaul sebati.
6. masukkan telur sebiji demi sebiji dan pukul perlahan hingga sebati.
7. masukkan separuh adunan kedalam coklat cair. 
8. tuang adunan coklat dan adunan asal secara selang seli kedalam loyang.
9. bakar 50-55minit. biarkan dalam oven selama 30minit, kemudian, renggangkan pintu oven selama 30minit lagi baru dikeluarkan dari oven.. (saya keluarkan agak cepat maka.. retak menanti belah!!)

senyum pulak dia!

biar pada suhu bilik sekurang-kurangnya 1jam sebelum dimasukkan kedalam peti sejuk. sejukkan sekurang-kurangnya 4jam baru enak untuk menjamu selera..

tak cukup satu slice!! uhuhu..

nota:
resepi ni boleh diolah - omit the chocolate, biar plain.. dan letak topping blueberry ka.. strawberry ka.. maka akan tertutuplah "senyuman" pada permukaan ciskek itu ;)

red velvet cheesecake

my sister is coming down for a meeting..
as a kakak mithali (perahsan!), i asked her what she wanted to taste this time
of course she choose this red velvet cheesecake when i emailed the link to her
i think everybody will be attracted to the colour.. esp those who like cheesecakes

as for me..
i just cant stop snapping it with my p&s camera!
kejap2 snap.. makan sikit.. snap! sikecik makan pun snap! :p
rasa macam ambil gambar models on runways pulak!

sumber: recipegirl or grouprecipes (originally from southern living magazine)
bahan2 base:

• 17keping biskut oreo <-- saya tambah lagi sekeping & keluarkan cream
• 1sdb gula <-- saya letak 1sdk je
• 1/4cwn butter cair

bahan2 cheesecake:

• 3ketul cream cheese 250g
• 1 1/2cwn gula castor
• 4biji telur, dipukul sedikit
• 3sdb serbuk koko
• 1cwn sour cream
• 1/2cwn buttermilk
• 1sdk cuka
• 2sdk vanilla
• 1oz food coloring <-- saya letak 2sdb

bahan2 frosting:

• 1ketul cream cheese 250g
• 1/4cwn butter, dilembutkan
• 2cwn gula aising, diayak
• 1sdk vanilla

tatacara:

1. panaskan oven 160C dan sediakan waterbath. balut bahagian luar loyang springform dengan aluminium foil, sebaik-baiknya 2 lapis.
2. base: hancurkan biskut dan gaul bersama gula dan butter cair. tekapkan adunan kedalam loyang springform 9inci. (saya simpan dalam freezer sementara buat cheesecake)
3. cheesecake: putar cream cheese bersama gula hingga lembut. masukkan telur dan bahan2 lain dan putar dengan kelajuan perlahan sehingga adunan sebati. tuang adunan keatas base tadi.
4. bakar pada suhu 160C selama 10minit dan kemudian turunkan ke suhu 150C dan bakar lagi selama 75minit. biar cheesecake dalam oven lebih kurang 30minit baru keluarkan pada suhu bilik. sebelum buka springform, sisipkan pisau tajam disekeliling kek. sejukkan dalam petisejuk semalaman.
5. frosting: pukul creamcheese dengan butter hingga lembut. masukkan gula aising sedikit demi sedikit. masukkan vanilla dan pukul sebati. sapu atas kek yang dah sejuk.

nota:
saya buat frosting separuh resepi saja..

verdict:

i think i have a high expectation on this cheesecake..

even though am not sure what to expect! :p

maybe i was expecting the best of both world.. the cake itself.. and the cheesecake

except for the interestingly attractive colour..

i think this cheesecake is just like any other normal cheesecake :-|

anyhow, that is just my perception.. (tastebud ini sgt mengada2 lani tau!)

update:
adik kata settaappppp sgt!
adik ipaq siap tukar.. nk oder hatni instead of red velvet cake utk birthday dia nanti..

chocolate cheesecake - an order

my opismate asked me to bake choc cheesecake
i said yes.. and will bring it on monday
come sunday, we were out half day
nun sampai ke empire semata2 kerna macaron!
sampai rumah dah kepenatan..
lepas dinner terus flat!

so, i asked for one day delay..
now, here i am.. updating the blog
while awaiting for the cheesecake to be cooled ;)

sinful! sinful! sinful!

source: joyofbaking
bahan2:

• 1 1/2cwn oreo <-- rasanya 2cwn lebih berpadanan
• 75g butter, dicairkan
• 12oz dark chocolate, potong kecil
• 3 x 8oz cream cheese
• 1cwn gula
• 3biji telur
• 1 1/2sdk esen vanilla
• 1cwn sour cream <-- saya guna 1/2cwn sour cream+1/2cwn heavy cream (sour cream tak cukup stok!)
• topping: 1/3cwn heavy cream + 4oz dark choc

tatacara:

1. base: gris loyang springform 9inci dan panaskan oven 180C.
2. sediakan base: gaul biskut hancur bersama butter cair dan tekan pada dasar loyang. simpan loyang dalam freezer sementara buat filling.
3. filling: panaskan coklat secara double boil dan biar sejuk sekejap.
4. pukul cream cheese hingga lembut. tambah gula dan pukul sebati.
5. tuangkan coklat yg dah sejuk sikit kedalam adunan cream cheese dan pukul sebati.
6. masukkan telur sebiji demi sebiji. masukkan esen vanilla.
7. masukkan sour cream dan pukul perlahan2.
8. bakar selama 50-55minit.
9. topping: didihkan heavy cream dan tuang keatas coklat yang dah dipotong kecil2. tuang dan ratakan keatas kek yang telah disejukkan (saya sejukkan semalaman).

nota:
lepas 30minit nampak macam merekah.. so, saya turunkan sikit suhu = 170C
saya bakar extra time ~10min sebab resepi asal guna loyang 10inci.. loyang saya 9inci maka kek lebih tebal.. perlu lebih masa utk masak..

mini oreo cheesecake

another request by the preggy sil:
oreo cheesecake

i made a mini version..
using different recipe from previous attempt

source: dianasdesserts

ingredients:

• 1 package Oreo Cookies
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs

method:

1. Preheat oven to 160C.
2. Place foil or paper muffin cups in a muffin pan.
3. Split cookies in half. Put the side of the cookie that has more icing in the foil or paper muffin cups, icing sides up. Reserve the remaining cookie halves and set aside.
4. Beat together the cream cheese, sugar, vanilla, and eggs. Spoon mixture into the muffin cups about 3/4 of the way up.
5. Crush the remaining cookie halves and sprinkle over tops. <-- i crushed the remaining cookies and fold into the batter.
6. Bake in preheated oven for 20-25 minutes. Let cool, then refrigerate for 1 hour or overnight.

note:
Makes approximately 15 mini cheesecakes. <-- i got myself 16mini oreo cheesecake.

Tip from Diana's Desserts:
Serve these little goodies topped with drizzled chocolate and a dollop of thawed non-dairy whipped topping.

japanese cottonsoft cheesecake

when hubby says we'll be going to semenyih
i was excited! i want to bake something for the girls!
this recipe was just right since i have loads of eggs
and just 250g of cream cheese

its my 2nd attempt of making this cake
after the volcano look-alike
and still..
i did not get it right!
duh!

thy shall not be dense! :(

source: dianasdesserts

• 140g fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 tsp cream of tartar
• 50g butter
• 250g cream cheese
• 100 ml fresh milk
• 1 tbs lemon juice
• 60g cake flour /superfine flour
• 20g cornflour (cornstarch)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

notes:
i did take note from my previous failed attempt:

1. leave the oven door ajar for 30mins after baking time.
2. putting the 9inch baking tin in 10inch baking tin and fill the hotwater halfway up & put tehm in the oven at one go.

another volcano wannabe :p

verdict:

it has some improvement but still..
doesnt come out the way it should have been!!

kenapa dia masih kecut di keliling kek itu?

kenapa dia jadi padat & not cottonsoft??

takmo kawan la camni!

update:
dah sampai semenyih.. dah potong slice nipis2..
i found out.. the texture is cottonsoft after-all ;)
suke le tu!
:p

zebra turned marble cotton(not) cheesecake

dah lama nak re-try cotton cheesecake
pertama kali buat jadi gunung merapi lookalike :p
semalam tgk kat dapur jessie of heartybakes..
lawanya zebra cotton cheesecake dia..
sampai mimpi disiang hari-lah nengoknya..

balik rumah semalam.. sangatlah malas nak masak dinner
siap pujuk anak2.. korang ajakla abah makan kat luar.. :p
dengan kadar segera zasss keluarkan bahan2 dan loyang..
(time nak buat kek, semangat membara pun datang!)
dah tigasuku jalan.. dah siap pukul putih telur..
budak2 merengek:
"ummi.. jomla ikut sekali.."
"kalau ummi tak ikut kami pun taknak makan"
pulop!

sebab dah tak jadi isteri mithali.. kenala usaha jadi ibu mithali..
terpaksa tinggalkan putih telur yg dah stiff peak molek tu..
bila balik.. sobsobsob.. cek dah agak dah.. dah berair putih telur tu..
cik abe suruh buat lain.. telur pulak tak cukup!
so, cuba pukul semula.. dapat stiff peak balik tp berketul2
panjang cerita pulak..

sumber: hearty bakes

• 250g Cream Cheese
• 25g Butter
• Sugar 75g
• 4 Yolks
• 1/4cup Milk
• 1/4tsp Vanilla Extract
• Plain Flour 25g
• *10g Cocoa Powder
• 4 Whites                                                                                  

1. Preheat oven to 150C
2. Line a 7" square baking tin with baking paper
3. Beat cream cheese, butter and 50g sugar until creamy.
4. Mix in yolks, milk and vanilla.
5. Sift in flour and fold gently into the mixture
6. Divide batter into two equal portion.
7. Sift in cocoa powder into one portion and fold in gently
8. Set aside both batter
9. Whisk whites with the remaining sugar until stiff;
10. Fold half gently into the cheese mixture & the other half to the cocoa mixture
11. Spoon cheese mixture into cake tin starting with the cheese mixture first in the center of cake tin.
12. Next, spoon cocoa mixture into the center of the cheese mixture(step above)
13. Following the sequence steps above until both batter runs up.
14. Bake in water bath for about an hour, let cool & serve.

kemana hilangnya zebra-ku?? :'(

verdict:

even though its not a zebra.. and its not cottony.. the taste is still superb!

anyway, i really have to try again and again..at least sampai jadik cotton!

tak payah berangan nak buat zebra-lah!

yang plain & simple pun belum pass lagi :(

peanut butter cheesecake

dah lama mencari resepi ni..
hairan jugak.. bukan peminat sejati peanut butter
tapi tekak ni teringin sangat2 nak rasa..
peanut butter + cream cheese. hmm...
lemak berkrim-kah?
lemak memuakkan-kah?
yang pasti lemak2 terkumpul-lah!

sebelum ni jumpa di tempat lain
2hari lepas jumpa di tempat lain pulak
yang baru jumpa looks promising!

buat sempena besdey opismate..
HAPPY BIRTHDAY TO YOU KAKPAH!!
dan sempena kenduri kesyukuran boss nk pergi haji
(eh! takdak orang baca doa kesyukuran pun tadi??)



tapau utk kak mari - ini ja yg sempat posing


sumber: adaptasi dari blogchef.net
bahan2:

• 2cwn biskut digestive+oreo, dihancurkan 
• 1/4cwn butter, dicairkan
• 2ketul 250g cream cheese
• 1cwn gula perang
• 4biji telur
• 1sdk esen vanilla
• 1/2cwn whipping cream
• 1cwn peanut butter 
• 6 ketul Reese's peanut butter cups, dipotong kecil

tatacara:

1. gris loyang springform 9inci dan panaskan oven 150C
2. sediakan base: gaul biskut hancur bersama butter cair dan tekan pada dasar loyang hingga naik ketepi.
3. simpan loyang dalam freezer sementara buat filling.
4. filling: pukul cream cheese hingga lembut. tambah gula dan pukul sebati.
5. masukkan telur sebiji demi sebiji. masukkan esen vanilla.
6. masukkan whipping cream & peanut butter dan pukul pada kelajuan perlahan
7. kaupbalikkan Reese's peanut buttercups dan tuang kedalam loyang
8. bakar selama 1jam15minit.
9. sejukkan dalam peti ais sekurang-kurangnya 6jam sebelum dihidangkan.

nota:

topping boleh letak coklat+whipping cream atau sourcream+gula

saya rasa kalau bakar dulu base tu lebih crunchy..


verdict:

uiii.. sedap betul kek yg lemak berkrim ni. 

tak rasa muak sangat.. mungkin sbb ada coklat Reese's kot?

hanya terdapat di cold storage!

coklat Reese'e butter cups tu tak pernah jumpa pun kat Malaysia sebelum ni..

kalau dah kat kl takdak.. sah2 kat kangar pun takdak :p

tapi semalam masa pergi repair spec anak teruna..

sempat merayap ke cold storage.. di wangsawalk

sukahati sungguh bila jumpa ceklat ni!

tapi kalau dimakan begitu saja.. 

aiiih.. tekak cek xleh terima!

camtula jugak dgn peanut butter..

dah tak minat tu kan.. :p

tapi ciskek peanut butter suka la pulak!

mocha marble cheesecake

dah lama tak buat cheesecake..
tergoda sungguh tgk ms.rima punya ciskek
have a look at her blog
her piccas & recipes are amazing!



with choc ganache topping.. yumms!












bahan2:

• 300gm digestive biscuit
• 20g cocoa powder
• 1 1/2sdk nescaffe
• 150g butter, dicairkan

atau

• 2cwn biskut koko (oreo tanpa intinya)
• 1 1/2sdk nescaffe
• 100g butter, dicairkan

filling:

• 700g cream cheese <-- saya guna 500g saja :(
• 100g gula
• 2biji telur
• 1 1/2sdk esen vanilla
• 50g coklat, dicairkan
• 1sdk nescaffe + 2sdb air panas

tatacara:

1. utk dasar kek: biskut dihancurkan dan gaul bersama bahan2 lain. tekan rata pada dasar springform pan hingga naik ketepi. sejukkan dalam peti ais hingga keras.
2. panaskan oven ke 160C.
3. utk filling: pukul cream cheese hingga lembut dalam 30s dan masukkan gula dan pukul sebati.
4. masukkan telur satu demi satu dan vanilla.
5. senduk keluar 1cwn adunan cheese dan gaulkan bersama coklat cair & bancuhan kopi.
6. tuangkan adunan cheese keatas dasar biskut. kemudian tuangkan adunan cheese+mocha. buat marble efek menggunakan chopstick/ lidi.
7. bakar secara bain-marie selama 1jam.
8. setelah kek siap dibakar, biarkan ia sejuk dalam oven dulu.. lebih kurang 30minit. baru keluarkan ke suhu bilik.
9. simpan sejuk dalam peti ais sebelum dihidangkan.

nota:
saya tambah topping chocolate ganache (milk choc+heavy cream)
& ada sedikit olahan dr resepi asal sebenarnya sbb bahan tak cukup:

• 500g cream cheese
• 1cwn sour cream
• 3sdb tepung
• 3biji telur
• yang lain2 sama saja..

verdict:
alhamdulillah menjadik jugak..
bawa kek ni ke open house yaya
kawan2 yaya kata sedap.. licin licau!

no-bake oreo cheesecake

dulu dah pernah buat no-bake cheesecake/ cheesetart

tapi tak guna gelatine

keluar dari peti ais 5minit.. dah lembek!

cuba guna gelatine halagel yg dah lama beli

entah kenapa.. saya saspen sgt dgn gelatine ni

dari mggu lepas (ke.. 2mggu lepas?) cari resepi

macam2 ada! yg letak toblerone.. yg letak white choc.. yg guna coolwhip

akhirnya hati tertambat pada resepi bakingmum.blogspot.com

bahan2:

• 1cwn oreo hancur (1 peket oreo, dibuang krim.. krim campur dalam filling)
• 50gm butter, dicairkan
• 500gm cream cheese, dilembutkan
• 3/4cwn gula caster
• 3sdk gelatine - dilarutkan dalam 1/4cwn air panas
• 2tbs jus lemon
• 1cwn heavy whipping cream, dipukul sedikit
• 1 peket oreo (5keping dihancurkan utk topping, baki dipatah2kan masuk dalam filling)

tatacara:

1. utk dasar, gaul-sebati oreo hancur bersama butter cair dan tekan pada dasar loyang 20cm. sejukkan dahulu dasar dalam peti beku.
2. larutkan gelatine dalam air panas.
3. pukul whipping cream sedikit.. tak perlu hingga kental. agak2 saja.
4. dalam mixer, pukul creamcheese bersama gula hingga sebati dan lembut. masukkan sekali cream oreo yg dikeluarkan tadi utk buat dasar.
5. kaupbalikkan whipping cream, jus lemon dan gelatine.
6. masukkan oreo yg telah dipatah-patahkan dan gaul sebati.
7. tuang adunan keatas dasar. dan sejukkan 30minit.
8. topping (optional) - tabur baki oreo yg telah dihancurkan keatas adunan dan sejukkan 4jam atau semalam sblm dinikmati.

verdict:

huduh bonar topping itu! takpe.. yg penting.. x meleleh walaupun lebih 30minit pada suhu bilik (sah2 la sebab ada gelatine :p) hmm.. mungkin next time topping tu kena eject cream dulu.. baru tak berketul2..

cheesecake squares

nama macam grand... tapi ciskek biasa saja ni..

cuma dibakar dalam loyang 4segi dan dipotong 4segi

maka jadilah cheesecake 4segisama :p

saya buat utk santapan staff slps meeting nnti

malam tidur tak lena sebab dah plan nk buat semalam

tapi sikecik mengamuk2 susah nak tidur

layan sampai dia tidur.. dgn mak dia skali hanyut..

pagi td sblm azan subuh dah mula operasi

rasanya lebih mudah buat ciskek squares ni

daripada ciskek yang saya pernah buat sblm ni

peralatan: mangkuk sedang. mixer/ blender, loyang 4segi sama (rekemen guna 9x13 tp saya guna 8x8)

masa: penyediaan ~ 20minit, pembakaran 20minit.

tahap: senang

bahan2:

dasar:

• 2cwn biskut digestive, dihancurkan
• 2sdb gula
• 113gm butter, dicairkan <-- betul2 cair!

filling:

• 2 creamcheese 8oz (saya guna 1 setengah ketul <-- itu ja yg ada), dilembutkan
• 1/2cwn gula
• 1sdb jus lemon
• 1sdk parutan kulit lemon (saya tak letak <-- yilek)
• 1sdk vanilla
• 2biji telur besar

tatacara:

1. panaskan oven ke 160C dan alas loyang dgn aluminium foil (supaya senang nak angkat dan potong)
2. dasar: dalam mangkuk sedang, hancurkan biskut (saya guna batu tumbuk) dan campurkan gula kemudian baru masukkan butter cair.
3. tekankan adunan/ campuran tersebut ke dasar loyang. nak bagi rata.. tekan dengan tapak gelas. bakar selama 10minit. (sebab saya guna loyang kecil.. saya bakar 20minit)
4. dah "ting!", keluarkan dan biarkan pada suhu bilik. naikkan suhu oven ke 175C.
5. filling: dalam mixer/ blender, pukul creamcheese sampai lembut (smooth).
6. kemudian, masukkan gula, jus lemon dan vanilla. pukul sebati.
7. masukkan telur dan gaul sebati (sekejap je.. tak perlu lama2).
8. tuang ke dalam loyang dan bakar selama 20minit (saya bakar 35minit).
9. biar pada suhu bilik sebelum disejukkan dalam peti sejuk selama beberapa jam.
10. dah keluar peti sejuk baru potong 2inci (saya potong sukahati :p) dengan menggunakan pisau paling tajam yang ada dirumah :p
11. sebelum potong boleh dilapisi blueberry topping atau apa2 yg disukai..

verdict:

just nice :)

agak2 kalau buat saiznya (nipis) sebijik mcm dlm joyofbaking ada beza tak?

chocolate cheesecake bars

resepi asal adalah dari kraftfoods
dan tajuknya adalah white chocolate-raspberry cheesecake bars

saya kehabisan white chocolate
saya tak pernah beli raspberry
dan oreo pula habis di putar-jilat-celup oleh anak2

tapi teringin nak buat.. teringin nak rasa
dah lebih 2minggu rasanya..
dari sebelum saya 'terpaksa' berpantang lagi

hari ni baru hari ke-3 berpantang
saya rasa dah kuat..
kebetulan anak2 saudara datang kerumah
kebetulan tak ada apa nak dijamu..
kecuali karipap segera

peralatan: food processor, mangkuk besar, spatula, mixer, dulang 4segi 8inci, kertas aluminium
masa: penyediaan ~ 20minit, pembakaran ~ 30minit, penyejukan ~ 4jam
tahap: senang-sederhana

bahan2:

• 12keping biskut oreo (saya guna biskut digestive)
• 2sdb butter cair <-- betul2 cair tau!
• 2oz white chocolate untuk inti (filling) <-- dicairkan
• 1oz white chocolate untuk lapisan atas (saya tak buat)
• 16oz cream cheese (2ketul)
• 1/2cwn gula
• 1sdk esen vanilla
• 2biji telur
• 1/3cwn raspberry preserve (saya guna blueberry filling)

tatacara:

1. panaskan oven ke 175C dan lapik dulang pembakar dengan kertas aluminium dengan dilebihkan dikedua-dua hujung (supaya mudah angkat nanti)
2. sekiranya cream cheese masih keras (baru keluar peti ais): didihkan air dalam periuk dan setelah mendidih, tutup api dan masukkan cream cheese. biar didalam periuk selama lebih kurang 10minit dan keluarkan dari periuk. cheese akan lembut! percayalah! ;)
3. hancurkan biskut didalam food processor dan tambahkan butter cair. saya guna blender kering jadi.. kena buat sikit2 dan tuang kedalam mangkuk besar kemudian baru digaulkan dengan butter cair.
4. tekan2 adunan biskut kedalam loyang sehingga rata dan bakar selama 4-6minit. sejukkan pada suhu bilik dan panaskan semula oven ke suhu 175C.
5. cairkan 2oz coklat didalam microwave.
6. pukul cream cheese, gula dan esen vanilla didalam mixer sehingga sebati.
7. masukkan coklat yang telah dicairkan tadi.
8. masukkan telur satu per satu dan gaul dengan menggunakan spatula sehingga sebati.
9. tuang keatas biskut yang telah dibakar dan ratakan.
10. bakar semula selama 24-28minit (saya putar 30minit)
11. setelah siap, jangan keluarkan lagi.. buka sedikit (jarakkan) pintu oven dan biar selama lebih kurang 30minit baru keluarkan sepenuhnya.
12. setelah sejuk pada suhu bilik, sapu topping dan masukkan kedalam peti sejuk selama 4jam

topping:

• saya cuma sapu blueberry filling.. kalau nak guna jem strawberry pun boleh (memandangkan raspberry susah nak dapat dan sangat mahal!)
• cairkan 1oz coklat dan paipkan/ drizzle keatas topping tadi (saya tak buat. suntuk sangat dah) masuk peti ais pun tak sampai 1jam :p

verdict:

rupa memang OUT! sangat tidak menarik sebab guna coklat warna coklat.. dan biskut dasar pula warna perang.. langsung tak menggiurkan :(
cik abe tanya: "umi buat sura ka ni?" huhuhu.. bubur asyura jadiknya :(
walaubagaimanapun, rasanya boleh tahan.. tak muak pun & puas hati sebab dapat buat dan makan juga akhirnya. Alhamdulillah.. :)
orang yang kata macam sura tu pun kata sedap ;)