Mango Float

Source : IG @kashkuisine

Recipe : Citarasawan

Ingredients

2 Mango – Sliced

200 gr Cream-crackers (I used Ladyfinger sponge)

1 cup Whipping cream – whip until stiff peak

In a separate mixing bowl, cream

200 gr Cream cheese

1 tsp Vanilla-essence

3/4 Cup Condensed-milk (I used only around 1/2 Cup + 1 tbsp)

Method :

- Whisk creamcheese & vanilla until smooth

- add condensed milk and keep whisk until incorporated.

- add in whipping cream and whisk until incorporated. Set aside.

Assembly method:

Rectangular Tray : 9 x 3 x 3 – lay with plastic 1 inch higher than the tray or loose base tin (easy to dismantle)

1. Arrange a layer of cream crackers in the tray

2. Pour cream on top crackers, just enough to cover the crackers

3. then top nicely with sliced mangoes

4. Repeat the above process (step 1. To 3.) until all the ingredients used up

5. For the final top layer, nicely spread creamcheese batter

6. Sprinkle with the crushed crackers

7. Cover up the tray with plastic cling wrap

8. Keep in the fridge at least overnight.

Dismantle method:

Pull out the greased plastic sheet. Decorated with sliced or chunk mangoes (as preference).

Ham and Cheesy Chiffon Cake

First time trying savoury chiffon, but surprisingly it turn out great :) Thanks Wen for sharing this yummy recipe.

Source : Wen's Delight

Ingredients: (Size : 21 cm chiffon mould)

5 nos Egg yolks

70 gr Water

70 gr Oil

100 gr Cake flour (sieve)

6 nos Egg white

80 gr Castor sugar

10 gr Corn flour (I used ¼ tsp cream of tartar)

50 gr Virgina ham (approx 1 slice - chopped)

90 gr Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese & parmesan cheese)

1 tsp Parsley flakes

Method:

- Preheat oven at 160 deg C

- Put egg yolks, water and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in sifted flour and mix well till thick & smooth. Set aside.

- Whisk egg whites in a clean bowl until foamy. Gradually add in sugar and finally add in corn flour. Continue whisk till peak foam, smooth and shiny.

- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.

- Fold in the cheese, ham & parsley, then pour the well mix mixture into the chiffon tin and bake for 40-50 minutes.

- When baked, turn upside down to cool. Unmould when completely cool.

- Best serve within 2 days.

Butter Chocolate Cheese Cake

Source : Kitchen Capers via Enne Tay FB Baking’s Corner

Ingredients: 

(A)

250 gr Butter, softened

160 gr Caster sugar

4 Eggs - Large (about 70g each)

1 tsp Vanilla extract

170 gr Self-raising flour

30 gr Cocoa powder, sift together

5 Tbsp Milk (Original Evaporated milk)

(B)

250 gr Cream cheese, room temperature

60 gr Caster sugar

1 Egg – Large (about 70g)

1 Tbsp Milk(optional)

1 Tbsp Corn Flour (optional)

Colourful chocolate Rice (optional for the cheese)

Method:

- Preheat oven to 160C

- Beat ingredients (B) till fluffy and set aside.

- From ingredients A, beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla and milk, mix well.

- Fold in shifted flour and cocoa powder using spatula, mix well. Divide in 2 portions.

- Pour the first chocolate batter portion into 8 inch square pan, continue with the cheese batter, lastly pour in the remaining chocolate batter (Total will be in 3 layers).

- Bake for 50-60 mins or until cooked.

Rainbow Swissroll

Ingredients:

2 Egg yolks

4 Eggs
100 gr Sugar
1 tsp Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
1 Tsp Vanilla essence

40 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:

- Preheat oven 190C.

- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide the batter into two, one portion remains plain, and the other portion divide by 6. Add in different colour paste separately, mix until well blended.

- Pipe out the vertical line in alternately rainbow colour batter into half of the line tray (12”x12’x1”), finish up the rest of the tray with the plain batter and bake for 10-15 mins.

- Leave to cool on the wire rack.



Cream Cheese Frosting:

50 gr Cream cheese
50 gr Unsalted butter

20 gr Icing sugar
50 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:

Spread the cake once it cool with cream cheese frosting, then roll it with the help of the greaseproof paper.

Refrigerate it before slicing the cake



Rainbow Cake

This post dedicated to my friend Ching, as she was sharing with me about Cocos frosting, which combination of Lindt Cocos white chocolate with cream cheese. It’s very kind of her to send me the chocolate from overseas and thanks to her that my family have a chance to try and enjoy it :) It’s super fragrant and delicious.

I’ve been wanted to try on Rainbow cake, searching around for easy recipe. Thanks to Rieke for sharing this soft and delicious recipe. Actually, the original recipe is actually for 9 inch square tin, however, I modified the recipe to serve smaller cake (5.5 inch).



 

Source : Rieke's Ordinary Kitchen with modification

Ingredients:

4 Egg yolks
5 Eggs
120 gr Sugar
10 gr Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
10 gr Milk powder

1 Tsp Vanilla essence

60 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:

- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour, milk powder and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide into the batter by 6 and add in different colour separately, mix until well blended.
- Pour the batter into the line 14 cm pans and bake for 10-15 mins.
- Leave to cool on the wire rack.

Cream Cheese Frosting:

125 gr Cream cheese
125 gr Unsalted butter
40 gr Icing sugar
100 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:

Simply put the cream cheese frosting in between each layers and cover the whole cake with the remaining frosting



Rich Chocolate cake with cheese cake cubes inside

After finished cutting my Cheddar Cheese Ogura cake in cube shape (see previous post), I had left over from the side parts of the cake.

Inspired by “Once Upon a Pedestal”, I cut it into small chunks, and mix it with the chocolate batter. Voila …. the result is quite impressive hahahahaaa :)

Source : Fruit Art Bakery with modification

Ingredients:

A:
35 gr Oil
55 gr Fresh milk
20 gr Cocoa powder

B:

70 gr Dark Chocolate

C:
130 gr Egg white
85 gr Caster sugar

D:

65 gr Egg yolk

E:

55 gr Cake Flour
1/4 tsp Baking soda

Cheese cake or Sponge cake, cut into cube (Optional)

Chocolate Frosting:

150 gr Dark Chocolate
75 gr Whip cream
1 tsp Butter

Method:

- Preheat oven 180C
- Heat oil and milk until hot, remove from fire. Add the cocoa powder and mix well with a whisk or spoon.
- Using double boil method, add the dark chocolate into the cocoa powder batter and stir until dissolved and set aside to let it cool.
- Whisk the egg whites and sugar until medium peak.
- Once the chocolate slightly cool, while keep stirring the chocolate, add the egg yolks then follow with the flour mixture (E), stir until well combined.
- Take 1/3 of egg whites batter to the chocolate batter, mix well.
- Then partially pour the chocolate batter to the remaining egg whites batter, mix until well combined.
- Pour half batter into 8 inch square mould, spread the cheese cake cubes on top, then pour the rest of the batter. ( If you prefer higher cake, you may bake into 6-7 inch round pan and longer time to bake at 160C )
- Bake for 30-40 minutes or until cooked.
- Remove cake from the oven and remove the cake from the mould immediately.
- Frosting : Using double boil method to make hot the whip cream, once hot, add chocolate, stir until dissolved, add butter, stir until well combined.
- Once the cake cool, spread the chocolate frosting on the cake, then refrigerate for at least 15 mins, and ready to serve.

Pandan Slice Cheese Cakes

 

 

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.



  

 

Source : Hanamemories with modification

Ingredients:

150 gr Milk

4-5 pcs Pandan leaves

50 gr Butter

4 pcs Sliced cheddar cheese (cut into smaller pieces)

Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

Method:

- Preheated oven to 170C

- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.

- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.

- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.

- Sieve the egg yolks and flour batter into another clean bowl.

- Take 1/3 of white eggs batter to the cheese mixture, mix well.

- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.

- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.

- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.

- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.

- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.

 

Yields : 22 pcs cupcakes size

 

Cheese Pineapple Tarts

Ingredients:
Dough:
150 gr Hard Butter
45 gr Icing sugar 
1 Egg Yolk
½ tsp Vanila extract
200 gr Plain Flour
40 gr Corn Flour
10 gr Parmesan cheese

1 Egg Yolk + 1 tsp water for egg wash
Shredded Cheddar Cheese for toping

Pineapple Filling

Method:

- Preheat the oven to 160C.
- Cream Butter and icing sugar until creamy & fluffy. Add egg yolk and vanilla, whisk until mixed well.
- Add cheese and combined flour (divide into 2-3 times), mix well to form a dough.

- Cover and rest dough in the fridge for 15-30 mins.
- Scale pineapple filling at 6 gr and roll into a ball.
- Pinch some dough and scale it at 7 gr each.
- Flatten the dough, place in the filling and seal into a ball.
- Brush tarts with egg wash and sprinkle the shredded cheese on top.
- Bake in a preheated oven for 20 minutes until slightly brown.
- Remove from oven and cool on a wire rack.

Yields : approx. 40-50 cookies depend on the size ( about 1 small container plus )

Here, I'm submitting this post to Chinese New Year Delights 2013, hosted by Sonia aka Nasi Lemak Lover.

Beside this, I would also like to link this post to "Pineapple Events" - Little Thumbs Up hosted by Zoe of Bake for Happy Kids, organised by Bake for Happy Kids and My Little Favourite DIY.

Red Velvet Cupcakes

 

 

Sorry Alan, here is my last minute submission to AspiringBakers #26 – Creative Christmas Motif Bakes hosted by Alan of Travellingfoodies. Hope that is not too late J

 

Here I also would like to wish my readers and fellow bloggers a

Happy New Year 2013.

 



 

 

Source : The Hummingbird Bakery Cookbook via Noms IMust

 

Ingredients:

60 gr Unsalted butter, at room temperature
150 gr Caster sugar
1 Egg

1 tbsp Unsweetened cocoa powder
2 tbsp Red food colouring (I only use 1 tbsp Wilton “Red Red”)
1/2 tsp Vanilla extract
1 1/2 tsp White vinegar

120 ml Buttermilk

150 gr Plain flour
1/2 tsp Bicarbonate of soda (I add 1/2 tsp Baking powder)

Method:

- Preheat the oven 180oC.

- Mix together the cocoa powder, red food colouring, vanilla, vinegar and buttermilk until evenly combined.

- In a separate bowl, whisk butter and sugar in high speed until light and fluffy. Slowly add the egg and beat until incorporated.

- Turn the mixer to slow speed and slowly pour in half the buttermilk mixture, beat a while then add half of the flour which has mixed with Bicarbonate of Soda and Baking Powder until everything well mixed. Repeat the process until all the buttermilk and flour have been added. Turn the mixer up to high speed and beat until the batter smooth.

- Spoon the mixture into the cupcakes paper and bake for 15-25 mins (depend on the size of cupcakes) or cooked. Leave the cupcakes to cool slightly in the tray,

- When cupcakes are cold, decorate with cream cheese frosting on top and dust with red velvet cake crumb.

 

Cream Cheese Frosting

 

Ingredients:

150 gr Cream cheese, room temperature

75 gr Butter, room temperature

70-100 gr Icing sugar (slowly adjust depend on desired sweetness)

1 tsp Vanilla extract

1/2 tbsp Lemon juice (optional)

 

Method:

- Whisk cream cheese and butter until light and fluffy.

- While continue whisk, add the vanilla extract. Turn in low speed, slowly add the icing sugar. - Keep adding until you get the desired sweetness.

- Ready to spread.

 

Strawberry Jelly Cheese Cupcakes

Just love the idea on how Mimy made this jelly cheese in the cupcakes. I followed her make these for my son to bring to his student care for sharing with the rest today :) Just hope the kids will like it.

Here, I used recipe published by the Sunday Times via Mimy Bakery House, you may also check the other recipe that I tried earlier. Both are delicious, however, if you prefer more creamy texture on the cheesecake, you may like this one.

Source : published in the Sunday Times with modification

Ingredients:

Biscuit Base:
170 gr Digestive biscuits, crushed
85 gr Melted butter

Cheese Filling:

250 gr Cream cheese (room temp)
250 gr Condensed milk
Juice of 1 Lemon
2 tsp Gelatin
50ml Hot Boiling Water

Topping:

1 box of Tortally Jelly Crystals – Raspberry flavour
250 ml Hot Boiling water
250 ml Cold water

1 punnet of Strawberries

Method:

- For Biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into the cupcake mould. Chill to let it harden.

- For Filling: Stir gelatine powder with boiling hot water until it dissolves. Set aside.
- Cream the cheese until smooth, add in condensed milk & lemon juice till well combined. Add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange strawberries slices (gently pressed) on top of cheese fillings. Leave to set in the fridge overnight. (I leave it in the freezer for 1-2 hour to set)
- For Topping: Dissolve Jelly in hot water then pour in cold water and stir well. Let it cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Ready to serve.

Japanese Marble Cotton Cheesecake

Source : Diana's Dessert via The Little Teochew and Nasi Lemak Lover

Ingredients

250g Cream Cheese, softened
50g Butter, softened (I used Salted Butter)
100ml Fresh Milk
1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 Yolks
1/4tsp salt (I omitted)

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar (I used only 120gr)

Chocolate mixture:
10 gr Chocolate powder
20 gr Boiling Water

Method:

- Preheat oven 160C.
- Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake by about 1.5 inches.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture.

- Chocolate Mixture : Pour the boiling water into the chocolate powder, mix well until the chocolate powder dissolved. Mix it with one-third of the cheese batter.
- Pour alternately the cheese and chocolate batter onto the prepared pans. Made a marble effect using fork. Wrap around the outside of baking tin with aluminium foil (if possible double layers) to prevent water going in. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

You may hop on to The Little Teochew for some more tip & tricks :)

Black Bottom Cupcakes

Saw Hearty Bakes and I Love.I Cook. I Bake baked this too, here I'm submitting my version of these irresistable cupcakes to Aspiring Bakers#13: Enjoy Cupcakes (November 2011) hosted by Min.

Source : David Lebovitz's The Great Book of Chocolate via Joy of Baking

Ingredients:

Cream Cheese Filling:

227 gr Cream cheese, room temperature
65 gr Caster sugar
1 large Egg
1/2 tsp Vanilla extract

Chocolate Cupcakes:

195 gr All purpose flour
200 gr Caster Sugar (I used Brown Sugar)
30 gr Unsweetened Cocoa powder
1 tsp Baking soda
1/4 tsp Salt
240 ml Water
80 ml Vegetable Oil
1 tbsp White vinegar (I omitted this)
1 tsp Vanilla extract

Topping : Chocolate chips (optional)

Method: - Preheat oven to 180 C

- Cream Cheese Filling: Beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside.
- Chocolate Cupcakes:
- In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
- Evenly divide the batter into cupcake cases. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. Sprinkle some chocolate chips on the cheese.
- Bake about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

Butter Cheese Cake

I was actually thought that I had all the ingredients at home, however, just realised on the last minute during measurement I had no more cheddar cheese block. Therefore, just substitute with sliced cheddar cheeses. The result was good and the cake had fine texture & quite flavourful with the cheddar cheese mixture.

Source Recipe : Aunty Yochana

Ingredients:
250 gr Butter
200 gr Sugar
5 nos Eggs (I used 4 Large eggs)
100 gr Sliced cheddar cheese, minced or stripped
1 tsp Vanilla essence
100 ml Fresh milk

225 gr Cake Flour
1 tsp Baking Powder

Method:
- Cream butter with sugar till creamy and smooth.
- Add in eggs one at a time, mix well before the next addition.
- Add in half of minced cheddar cheese and vanilla essence.
- Fold in fresh milk and cake flour sifted with baking powder alternately till finished.
- Pour into 8 inch square pan, spread the stripped cheddar cheese on top of the batter and bake at 180C for about 45 mins or till a stick inserted in comes out clean.
- Leave cake in the pan for 5 mins before removing. Leave on cake rack to cool before slicing.

Cookies 'n' Cream Cheesecake

As promised to M that I will bake her cheesecake. I had chosen oreo cheesecake which I figure that with oreo it can’t go wrong …. and always be favorite among kids and adults :D And I hoped M & her family enjoy the cake. :)

Source : Cheesecake Seduction by Catherine Lau

Ingredients:
Biscuit Base:
200 gr Oreo cookies
90 gr Melted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
200 ml Whipping cream
3 Eggs, lightly beaten
100 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:
- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 8” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

Durian Cheesecake with Chocolate Fudge

Talking about great combination! Who can really resist when chocolate, cheese & durian all mixed in together. I bookmarked this recipe sometimes ago, made it to let my family and friends tasted it. It was delicious, everyone just love it! Thanks to Ellena - Cuisine Paradise for her heavenly match recipe that now I have a chance to present it to you :)

I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011)

Ingredients For Crust:
225-250 gr Oreo biscuit, finely crushed
150 gr Unsalted butter, melted and cooled

Method:
- Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring.
- Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins).

Ingredients For Durian Fillings:
50 ml Boiling water
1 Tbsp Gelatin powder
250 gr Cream cheese
70 gr Caster sugar
250 gr Durian flesh
125 gr Plain yogurt
200 gr Non-dairy Whipping cream

Method:
- Dissolved the gelatin powder in 50ml boiling water and set aside.
- Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined.
- Next pour in the melted gelatin mixture and yogurt then stir till combined.
- Lastly pour in the whipping cream and slowly stir till the mixture is creamy and well mixed (if you prefer smooth texture, I would suggest mix it with mixer).
- Pour the mixture into the prepared biscuit base tin and chill for at least 3 hours or overnight then proceed to the chocolate fudge.

Ingredients For Chocolate Fudge:
150 gr Semi bitter dark chocolate
100 ml Whipping cream
30 gr Unsalted butter

Method:
- Put all the ingredients in a pan/glass bowl over boiling water (or double boiler).
- Whisk the ingredients for 5 minutes or so until the fudge is smooth and glossy.
- Let the warm fudge cool down to room temperature before pouring into the firm cheesecake top and tap the cake a few times to release any air bubbles.
- Put it back into the fridge and let the chocolate fudge set for about an hour or so before cutting into slices and served.

Japanese Cheese Cake

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must

Source : Springhill Cake

Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk

 
30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

Method:
- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)

Oreo Cheese Chocolate Layer Cake

We celebrated my boys’ birthday earlier instead of this week. This time, they never requested any fancy cake, so I also decided just a very simple decoration ( …. too lazy to think , it's just an excuse ... from this lazy mommy) ...  :)

Here are the combinations of the cake:
1. Chocolate Sponge Cake … recipe here
- I want darker cake, so I substituted 20 gr cake flour to cocoa powder, so total cocoa powder used 41 gr.

2. Oreo Cheese Cotton Cake …. recipe here
- I want something light on the cheese cake, so I substituted cheddar cheese to cream cheese. Added 7 pcs crush oreo cookies w/o cream in the batter.

3. Swiss Meringue Cream Butter Cream …. recipe here

The cake well received and enjoyed by all. As I was busy cutting the cake, just lucky still remembered to snap a slice cake before I ate it up :)

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

Ingredients:
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)

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

Method:
- 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: