Home Recipe Bake Easy No Bake Raspberry Cheesecake Recipe

 

Rice Cooker Fried Rice / Claypot Rice

After 5 days work, you will be happy to welcome your weekend, but two days weekend are too short for us to say bye bye to our tiredness. Normally, one day weekend will be spent for family and we will left only one day rest. To prevent get more tired, we cook a very simple meal for lunch and dinner during last weekend.       This was our meal, as described in title. Prepare ingredients by cutting them to small pieces.

 

Fresh Sushi | Tsukiji Central Wholesale Market, Japan

Tsukiji Central Wholesale Market is a wholesale market in central Tokyo. Fishes, fruits, vegetables, meats, seafoods and flowers can be found here. It is one of the world's largest fish market. Besides, it is also one of Tokyo's major tourist attractions due to the busy atmosphere of scooters, trucks, sellers and buyers rushing around.

 

Baked Mooncake Recipe 公仔饼/猪仔饼

My mother usually will buy home made mooncake (gong zai bing) from her friend every year. This year her friend does not make the mooncake to sell, so we make it ourself. It is not difficult to make this gong zai bing, we get ingredients and recipe from one of the ingredient shop in Penang. The sales person recommended us to use pure peanut oil as our cooking oil is not a pure peanut oil, they added a kind of essence to make cooking oil. I do not know how true it is, but from the price, they have so much difference in "real" peanut oil (RM11 for 500g) compare to our cooking oil. We also bought cake flour from her to make the mooncake but according to her, any medium protein flour will do. Recall back last year, I used low protein flour to make gong zai bing. Golden syrup is expensive too, RM11.50 for 1kg.  Ingredients:500ml golden syrup200ml peanut oil15ml lye water700g medium protein flour/cake flour Method:1. Mix golden syrup, peanut oil and lye water in big bowl until combine.2. Sift in flour and mix until combine. Do not overmix to prevent mixture become hard.3. Cover bowl and leave for 6 hours or overnight. (compare with my last year recipe, which need to leave for 2 hours only, the sales person said 6 hours will let the flour absorb oil/golden syrup fully and give the mooncake better taste)4. Preheat oven at 180C for half an hour.5. Divide dough to 40g each and roll it round, lightly press with palm to flatten it.6. Bake in oven (fan-forced) for 12 mins or until cooked. The gong zai bing smell and taste really good after baked. It is best to keep and consume after 3 days, as when the biscuit just out from oven, the texture is not soft yet. I will keep this recipe for future use. The same recipe can be used to make traditional mooncake (wrap with filling) too. To make piggy mooncake, follow here: Before I end this post, MnYfoodtalk would like to wish everyone a very Happy Mooncake Festival!

 

Apple & Cranberry Baked Cheesecake Recipe

It has been long time I never bake cheesecake again. Last Saturday, I grab one Anchor cream cheese from bakery ingredient shop and start to bake this Apple & Cranberry Baked Cheesecake. This is the first time I cook apple ingredient, as I do not really like apple. But after this, I will continue with apple stuff as it really taste delicious. The green apple is not sour at all after cook in sugar and lemon juice. I believe this is a good way to enjoy green apple if you do not like sour, as some people claimed that green apple helps in reducing colesterol. Well, no matter this is true or not, who cares? As I only care on the recipe, and you?
Easy No Bake Raspberry Cheesecake Recipe PDF Print E-mail
Written by Administrator   
Sunday, 09 June 2013 22:29
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RasCheese_10It was my nieces birthday again on last two weeks. Yes, again...she is now 10 years old and her sister whose birthday also fall in May, is 7 years old this year. Time flies, I am getting older and they are getting bigger. Our family normally celebratetheir birthday at the same day since both birthday fall in May. We always say they are "sipek ho mia" (super good fortune) because we celebrated their birthday yearly. Unlike my generation, I only get to celebrate my birthday on my 12th and 18th birthday. Every year, my mom will be the busiest person preparing their birthday foods for all of us to enjoy. She cooked curry chicken, fried noodle, fried rice, red eggs, vegetable and few more. This year, we did a barbeque dinner. Plenty of foods to choose from the barbeque, chicken, fish, squid, prawn, lamb, corn, vegetable and etc...we prepared it together and enjoy the foods together. It was a fun gathering as a whole family.

Many years, I baked cake for them as their birthday cake. This year, they suggested to buy a cake to save my trouble. Since they are my lovely nieces, I feel bad to just buy it outside since I can bake for them. I choose an easy one and no bake cake as I do not have an oven with me at my mom's house. I made no bake raspberry cheesecake.

This is actually one of my favourite cake. The first time I ate it was at Secret Recipe. I like their raspberry cheese cake due to the soft and smooth texture as well as strong cheese taste. Now, the price for one piece cake at secret recipe is quite expensive, hence I choose to make my own one.

I got the recipe from one of my recipe book, 开间赚钱的烘焙店. I tried few of their recipes, all worked well. This time, the raspberry cheesecake did not dissapoint me too. I got a very rich, creamy and smooth texture, I can feel the strong cheese taste too. I super like it! I replaced the suggested cake base with biscuit base.

This recipe uses many egg yolks, unlike many no bake cheesecake recipe, normally people do not use egg yolk or use only very few egg yolk. This recipe calls for 75g egg yolk, is about 5 egg yolks. The recipe also calls for dairy whipping cream, I omitted it as I want to save cost. I use non dairy whipping cream (fresh cream) instead. (If you want more smooth texture, do not omit dairy whipping cream, it will also taste better).

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Recipe here:
Ingredients
Biscuit base
180g biscuit cracker
80g melted butter

Cheese filling
(A)
18g gelatin powder
50g water

(B)
75g egg yolks
120g sugar

(C)
350g cream cheese

(D)
100g dairy whipped cream (I omitted)
100g non-dairy fresh cream (I used 200g)

(E)
150g raspberry filling

Method:
Biscuit base

1.Blend biscuit cracker until fine. Add melted butter until combined. Press firmly into can pan. Keep in fridge and proceed with cheese filling. (I find it is very easy to press firmly if blend the biscuit cracker, when eat, it is very smooth and can melt in mouth easily)

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Cheese filling
1.Combine ingredients (A), double boil until gelatin is dissolved.

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2.Whisk ingredients (B) until smooth, double boil and stir until mixture is smooth.
3.Beat ingredient (C) until creamy, add ingredients (B) and mix well. Add (A) and continue mix until well combined.
4.Whip ingredients (D) until creamy, fold into step 3, mix well.

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5.Take out biscuit base from fridge, pour 1/3 of cheese filling into cake pan, spread evenly. Scoop 1/2 of raspberry filling on top of cheese filling, use tooth pick/fork to make marble pattern. Continue pour in another 1/3 of cheese filling, repeat the same for another 1/2 portion of raspberry filling. Lastly, pour in remaining cheese filling.
6.Refrigerate in freezer for 3 hours before serve.

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Comments   

 
#2 MnY - Yong SH 2013-09-20 17:12
Hi Mixue, you can use springform cake pan to make cheesecake for easier removing cake from pan. For this cake I used normal cake pan, I put a baking paper in cake pan base before pour in the batter. To remove, I run a palette knife around my cake pan and invert my cake on plate. Invert it again on another plate to let your cake facing up at right position. :-)
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#1 Mixue 2013-09-18 14:47
Hi

Could you teach me the technique to unmould the cheesecake?

Thank you.
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