Orange - Heart Jelly Cheesecake

Another fruity dessert ! Instead of strawberry, I substituted with ready peeled mandarin oranges. :) I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Source : Aunty Yochana

Biscuit base:
300 gr Digestive Biscuits
140 gr Melted Butter

Cheese Fillings:
1 block of Philidelphia Cream Cheese
10 gr Gelatine Powder
50 gr Sugar
125 ml Hot Boiling Water
1/2 tsp. Vanilla Essence

About 20 Mandarin Oranges (I used ready peeled in S&W brand)

1 box of Crystal Jelly Crystals – Orange flavour
250 ml Hot Boiling water
250 ml Cold water

- For biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly.
- Press into a 10" Square tray. Chill in the fridge to let it harden.
- For filling: stir gelatine powder, sugar with boiling hot water until it dissolves.
- Cream ‘cream cheese’ and vanilla essence till creamy, add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange orange slice on top of cheese fillings. Put into the fridge to let it set. (Preferable 2-3 hours)
- For topping: dissolve Jelly in hot water then pour in cold water and stir well. Let it completely cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Slice and enjoy!!!

I was thinking that I was quite lucky to be able to do it smoothly, but ... hahahaha ... wrong at all! See the below picture. I never expected that my baking tin actually leakage when I poured the jelly onto the cheesecake. Really worry the whole jelly flush out, quickly put in the freezer to let it faster set, and the end result still looked acceptable, even though the jelly part could be higher & nicer.
( Lesson learn today : make sure your tin no leakage if you want to try this :) )

You may check on Happy Home Baking & The Sweetilycious  sharing their experience making this. 

Other pictures:

One Lovely Blog Award II

I would like to apologize not being updated my blog these few week. Received the below award first from Lena about two weeks ago, then Edith & Honey Boy. Thanks to all for dedicating this award to me :).

Here are rules to abide accepting this award :
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself ( I skip this as posted earlier )
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.

As there are lots of wonderful blogs out there, and some of you may have got it, so I will try to pass this lovely award (hopefully to the one that have not yet received this before :) ) to:

     1. Alice from I Love. I Cook. I Bake
     2. Blessed Homemaker
     3. Eelin from The Batter Baker
     4. Jane from Passionate about Baking
     5. Jessie from Hearty Bakes
     6. Joyce from Chunky Cooky
     7. Judy from A Busy Gran's kitchen
     8. Neyeeloh from 我的厨房乐园
     9. Olivia from Food .. Love .. Passion
   10. Pei Lin from Dodol & Mochi
   11. Pook from DailyDelicious
   12. Quay Po Cooks
   13. Shirley from e 起打开幸福滋味
   14. Shirley from Kokken69
   15. Wendy from Wen's Delight

Blueberry Orange Muffins

I’m currently super busy with my office work load until almost no mood to bake. Flipped thru my long baking list and glad I found this super easy recipe. Actually I baked this few weeks ago, but only got chance to post it now. The combination of both orange & blueberries matched really well that made you can’t just stop eating it and one cupcake is never enough :)

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Source : Food 4 Tots & Anncoo Journal

250 gr Plain flour
3 tsp Baking powder
pinch of salt
120 gr Castor sugar
2 Large eggs (at room temperature)
4 tbsp Fresh orange juice
2 tsp Orange Zest
180 ml Extra light olive oil/sunflower oil
1 tsp Vanilla extract
160 gr Greek yogurt or plain yogurt
125 gr Frozen bluerries (1 punnet)

- Preheat oven to 190C
- In a mixing bowl, sieve flour, salt and baking powder, mix well. Set aside.
- In a separate bowl, gently whisk together the eggs and sugar together, then add Greek yogurt, vanilla extract, orange juice, zest and oil until it is combined. Be careful not to overbeat the mixture.
- Add the wet mixture into the dry ingredients. Use a spatula (I used fork to mix), combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries (used spatula) and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
- Use a spoon to scoop batter into muffin cups or transfer the batter into a piping bag and pipe into the muffin cups until each cup is 80% full.
- Bake for 20-25 mins.

Green Tea Souffle Swiss Roll

Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.

So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Recipe adapted from Keiko – Okashi via Wen’s delight

1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla

35 gr - Unsalted butter
60 gr - Top flour (sifted twice)
5 gr - Green tea powder (sifted with the flour)

60 gr - Fresh milk

3 nos - Egg whites
85 gr - Castor sugar

100g - Whipping cream (I used non dairy)
2 tsp - Castor sugar (I omitted)
Strawberry (optional)

- Preheat oven 180 deg C (my oven I baked in 200C)  / Line 11" square cake pan (28cm x 28cm) with parchment paper
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
- When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) .
- Whip cream and sugar in a chilled mixing bowl till stiff peak.
- Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.