Home Recipe Bake Peach Cheesecake | Frozen Cheesecake

 

Almond Nibs Biscuit Recipe

If you like almond and crispy type of biscuit, you will like this recipe. This is a very easy recipe with very simple ingredients. Do this especially when you have left over egg white as this recipe calls only for egg white without egg yolk. I will share the recipe with one egg white, just multiply the recipe with number of egg white if you want to do more.

 

Easy Ice Cream Cake

This ice cream cake was specially delicated to my brother on his birthday. As usual, I bake cake follow my mood, last weekend I have good mood to make this ice cream cake, hence he has this special cake from me! This is not a complicated cake as you only need to bake a sponge cake as it's base. I bought Magnolia 3 colours ice cream to make ice cream layer.

 

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!

 

Ke Ren Lai Restaurant | Gurney, Penang

After 3 years, I am now back to Japan again. This time will stay here for only 3 weeks, it is good for me to enjoy the food here. I miss the food in Japan, from sandwich to bread to cake to dessert to ramen to bento to coffee to izakaya food to sashimi to ... many more. Opsss...this post is not about Japanese food yet. Let's back to my last dinner before I came to Japan.
Peach Cheesecake | Frozen Cheesecake PDF Print E-mail
Written by Administrator   
Thursday, 30 July 2009 19:46
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PeachCheesecake_(8)It is now summer season in Japan, the weather is so hot and I can actually feel that I am currently staying in Malaysia -> Hot hot hot! But to me, it is much better than winter, the extremely cold weather can kill me! Phobia...

Thank God that things happening around is making my life more meaningful. The events that Japanese organize, places that I can visit during weekend and most important is the FOOD that I can eat here.

 

It is time to bake again! This time I make cheesecake and if you have noticed, my recent posts on baking are all about cheesecake. One of the reason why is because I like to eat cheesecake and it is very easy to make. Another reason is because I do not have an oven with me. Sad! I miss my smart oven.

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It is now peach season in Japan, hence this time I make Peach Cheesecake. Erm, before that, do you know the word "peach" in Japanese? It is calledもも (桃), pronounce as "momo". Sound similar with "momo" (hair) in hokkien and writing is similar to 毛毛 in mandarin. Hence I guess in Malay, peach is called "bulu bulu". Haha..

Ok, back to main topic, let me share the ingredients needed here.

Ingredients:

Base:

200g     coconut sable biscuit (crushed)

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125g     butter (melted)

Filling:

200g     cream cheese

30g       castor sugar

100g     plain yogurt

1tbsp    lemon juice

7g         gelatin powder

50ml     water

200ml   fresh cream (whipped)

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1pcs     peach (cut into cube)

Method:

Base:

1. Add melted butter and crushed biscuit and mix until combined.

2. Press firmly into base of a cake tin.

3. Refrigerate until firm.

Filling:

1. Beat cream cheese until smooth.

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2. Add in sugar and beat until creamy.

3. Add in plain yogurt and beat until combine and creamy.

4. Add in lemon juice and mix well.

5. Combine gelatine powder and water and double boil until the mixture is transparent.

6. Lastly, add in whipped fresh cream and mix until combined.

7. Arrange peach on top of base and pour cheese filling into it.

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8. Keep in refrigerator for about 3 hours before eat.

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This is the first time I make peach cheesecake. It is delicious and I like the smooth texture of the cheesecake. Yummy


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#2 MnY-SH Yong 2009-10-01 07:50
Hope you like the recipe. :-)
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#1 Don 2009-10-01 07:49
Nice for sharing :D
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