New York Cheesecake Recipe

It's a tall...it's creamy...it's smooth...it's in between light and cheesy...it's crustless...it's incredible..


Base Crust Ingredients:
160g Digestive Biscuits/ Caramel Biscuits / Graham Crackers
50g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.

Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
50g Butter (Optional)
150g Sugar
200g Greek Yogurt / Sour Cream
1 tablespoon Cornstarch (Optional)
3 Eggs
1 teaspoons of Vanilla Paste
2 teaspoon of Lemon Juice

Step By Step
1. Layer the pan with baking paper. Tightly wrap two layers of Aluminum Foil around the outside of the pan covering bottom and sides.
2. Pre-heat over at 170°C. Place a larger tray into oven and carefully pour approx 1L or 2L of boiling water into the pan.
3. Beat Cream Cheese until creamy approx 2-3 mins.
4. Add in Sugar and continue beating for approx 1 min.
5. Add in Greek Yogurt / Sour Cream for approx 2-3 min.
6. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
7. Split or spoon the Cheesecake batter evenly.
8. Put the Cheesecake in the water bath oven to bake for 1 hour or until center are almost set or the top is slightly browned.
9. Cool in pan on wire rack.
10. Cover and refrigerate for 4 hours or overnight.
11. Serve plain or with fruits and whipped cream or caramel sauce or melted chocolate.


Some Extra Tips Below:
- Important that all ingredients are close to room temperature to avoid lumps in your cheesecake.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Tiramisu Recipe (includes different varieties of mix and match flavors)

Been bragging about my famous Tiramisu I bake long long way back. It's been on deary request list for a long long time! This year, I've baked one Tiramisu for him!

This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.


Let's start with the must have...
20pcs Store bought Sponge Fingers
Or bake some....
Homebaked Ladyfingers a.k.a. Sponge Fingers recipe here.

Crust Base Recipe
100g Digestive Biscuits
1 tablespoon Honey / Golden Syrup
30g softened Butter

1. Crush Digestive Biscuits until fine.
2. Add in butter and honey, mix until well incorporated.
3. Press it evenly on to the removable bottom baking pan.
4. Put it in the fridge while you make the rest of the Tiramisu.

Tiramisu Ingredients
2 Egg Yolks
80g Sugar
250g Mascarpone Cheese
125g Cream Cheese
20ml Liquid (use similar one to Sponge Finger Syrup)
200g Whipping cream
Cocoa Powder or Bitter Chocolate Shaving (for dressing the Tiramisu)

Optional Galatine Mix
1.5 tablespoons Gelatine Powder
3 tablespoons of Hot Water
Mix till dissolved. Using double boil method.

1. Cream Egg Yolks and Sugar together at slow for 1-2 sec and increase to med then to max speed. Continue to whisk until pale yellow.
2. Add in Mascarpone Cheese, Cream Cheese, Alcohol and Optional Galantine Mix at slow speed for 1-2sec and increase to med speed until creamy, thick and stiff.
3. In a separate clean mixer bowl, add the whipping cream and whisk to stiff.
4. Fold the Whipping Cream into the Cheese Mixture.
6. Chill the whole mixing bowl to the fridge for 15 mins.

Prepare your selection of Sponge Finger Syrup. Varieties of Mixed and Match below of this recipe blogspot.

Assembling the Tiramisu Cake
1. Take the chilled Crust Base & Tiramisu Mix out of the fridge.
2. Drop a 1/4 of the Tiramisu Mix directly on the Crust Base and evenly spread it.
3. Drench the Ladyfingers a.k.a. Sponge Fingers generously with the Sponge Finger Syrup and arrange them in the middle.
4. Repeat assembling step 2 & step 4 ending with spreading the Tiramisu Mix evenly.
5. Place the Cocoa Powder in a fine strainer, and generously sift the Cocoa Powder over the tops of Tiramisu cake.
6. Place the Tiramisu cake in the freezer for 1 hour then surround the cake with Ladyfingers a.k.a. Sponge Fingers.
7. Place the cake back in the fridge and let it chill for 8 hours before decorating.

Some Extra Tips Below:
- If Optional Galatine Mix is not used, ensure the cake is chilled longer.
- If you're baking your own Homebaked Ladyfingers a.k.a. Sponge Fingers like us. Pipe the length of the sides and divide the rest of the batter into three 6" round parchment paper / baking pan that is lined with baking sheet at the bottom.
- Our tip for easy Assembling and removal. We used an adjustable round ring and line the sides with plastic.


Happy 2015 Birthday, Hubby!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Tiramisu Espresso Kahlua
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
60ml Kahlua

Tiramisu Espresso, Baileys, and Amaretto Wine
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
30ml Amaretto Wine
30ml Baileys

Japanese Cotton Cheesecake Recipe (Improved version)

Looking for a light and fluffy cheesecake this is the recipe you'll love! Keeper as it is we'll bake this again one day. (っ◔◡◔)っ ♥


Was highlighted by a friend that recipes should advice what pan size is used, with that from today onwards we're adding this collumn to our cake/ muffin/ cupcake recipes.
Square Pan of 9" x 9" sides x 2" height
and another
Round Pan of 5" diameter x 1.5" height

Cream Cheese Mix Ingredients
50g Butter
250g Cream Cheese
100ml Fresh Milk
60g Top Flour (sifted)
20g Corn Flour (sifted)
1/4 teaspoon Salt
6 Egg Yolks
1 teaspoon Vanilla Extract
Lemon Zest (Optional)

Meringue Ingredients
140g Fine Granulated Sugar
6 Egg Whites

Water Bath
Oven Tray
500ml Cold Water
300ml Cold Water

1. Melt Cream Cheese, Butter and Fresh Milk over a double boiler. Whisk it occasionally to help the texture become till silky smooth.
2. Let the warm Cream Cheese Mix cool for 10mins.
3. Fold in Salt, Vanilla Extract, Lemon Zest and Egg yolks. Follow by Flour and Cornflour. Set aside.
4. Preheat the oven at 250°C. Prepare the silicon pans by greasing it or line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper.
5. In another whisking bowl, whisk Egg whites until foamy then add in the sugar and whisk until soft peaks form.
Meaning of Soft Peak - When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second. More about Meringue Stage explained here.
6. Add the Meringue to the Cream Cheese Mix and gently fold until well combine.
7. Pour the Pour the cake batter into your baking pans.
8. Place the Baking Pans on the tray and pour 500ml Cold water into the tray. This is call the Cold Water Bath technique.
9. Bake cheesecake at 230°C in a water bath for 10 mins.
10. Lower the tempreture to 150°C and bake for 30mins then add 300ml of Cold Water to the tray and bake for another 30mins or until set and golden brown. Alternatively, test using a wooden skewer. Insert in the centre of the cake. It should come out fairly clean.
10. Leave to cool in oven with door ajar for about an hour. Reason is sudden drastic changes in the temperature may cause the cake to cool too quickly and collapse.
11. Unmould the cake sand place on a wire rack to cool.
12. Chill overnight before serving.


Personal Tips:
- Dip the knife in hot water before cutting for clean slices.
- Do not need to over turn the Cheesecake to cool
- Tips from Victoria's blog for painting the cake: 1 tsp of dark cocoa powder was added to 2 tsp of cake batter for decorating purposes. Adjust this accordingly to the size of the image you like to paint.


Serving Suggestions:
- Before Serving, dust it with icing sugar to give it a dreamy look!
- Or... You can serve it with Blueberry Compote Recipe available here.



Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Cream Cheese Frosting Recipe

Ingredients
250g Cream Cheese
110g Salted Butter
170g Icing Sugar
2 teaspoon of Vanilla Essence

1. Place Cream Cheese in the mixer and cream until smooth.
2. Add in the Butter & Vanilla Essence and continue until mixed well.
3. Add in half of the Icing Sugar and continue to mix followed by the last half.
4. Place you piping nose in the piping bag, fold it till the lowest and then Scoop the Butter Cream Cheese Frosting and pressing it down to avoid air gaps.
5. Place it in the fridge while you finish up baking & cooling the cupcake.


Recipes that is topped with this Frosting:
Red Velvet Cupcakes


I really need to practice my piping skills. :(

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
- There is no need to thaw the Cream Cheese and Butter, however, they need to be in cubes and chilled.
- Frosting need to be placed in the fridge for 30mins before use.
- If you use place it in the fridge too long, thaw it for 5-10mins before use.
- Use 1M or 1D Wilton nose for piping.

Overall Feedback: Not Sweet.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~