Home Recipe Bake Easy No Bake Raspberry Cheesecake Recipe

 

Indonesia Layer Cake with Hawflakes Recipe

After prune Indonesia layer cake, I am confident to bake layer cake again. This time, I baked Indonesia layer cake with hawflakes. Recipe follow the same as prune layer cake, except that prune was replaced with hawflakes. After first lesson learnt from prune layer cake, this time, with more cares and precaution steps, I am happy to say that it was a very successful and delicious one. This round, every single layer is baked until even darker brown, about 6~7 minutes per layer. I baked at upper level of oven. Hawflakes were arranged at 3rd and 6th layers. Melted butter was brushed for every two layers. I managed to bake a total of 8 layers at 8" square cake tin, every layers were measured evenly with one cup of mixture.

 

Temptation Chocolate Banana Cake Recipe

I am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago. Let me share the recipe of this chocolate banana cake with photos I have taken. RecipeIngredientsChocolate Sponge Cake260g sponge cake mix260g eggs70g hot water1tbsp chocolate powder80g melted butter Chocolate Ganache100g chocolate (cut to small pieces)50g fresh milk Filling400g whipped fresh cream150g chocolate ganache (you may add all or leave some for decoration)3tbsp coffee kahlua (optional)8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana) MethodFor chocolate sponge cake:1. Mix chocolate powder and hot water.2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes. 3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.4. Lastly, combine melted butter with sponge mixture.Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.6. When the cake is cool, slice to 3 pieces in horizontal. For chocolate Ganache:1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted. For filling:1. Mix whipped cream and chocolate ganache until combine = chocolate cream.2. Remove banana skin, slice half into horizontal. To assemble cake:1. Place a slice of chocolate sponge cake on cake board.2. Evenly pour a table spoon of coffee kahlua on sponge cake.3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.4. Arrange banana on top of chocolate cream.5. Spread another thin layer of chocolate cream to sandwich the banana.6. Sandwich cream and banana with second slice of chocolate cake.7. Repeat step 2~6 for second layer.8. For last layer, pour a table spoon of coffee kahlua on sponge cake.9. Decorate accordingly. Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy Everyday"!

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

Japan Mini Red Apple | 日本ミニりんご

I saw a very cute mini red apple when I am shopping in OIOI shopping complex last weekend. I was looking for various kind of fruits at that time and unexpectedly I saw those mini apples. I was so excited and thinking to buy it but at the end I walked back with empty hands as we were too hungry and rushing for dinner. I was regretted for not buying the mini apples and keep thinking on the cute apple for few days. 
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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#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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