Ingrediants A
180 gm butter
25gm cocoa
120gm self raising flour
1 teaspoon baking powder- sift together with flour and cocoa
170gm castor sugar
3 eggs
Ingreadients B
250 gm cream cheese
60gm castor sugar
1 teaspoon of vanilla essence
1 egg
Method:
1) Cream butter and sugar till fluffy .
2) Add in one egg at a time and mix well, then add in the flour mixture. When all are well incorporated, remove from mixer .
3) In another bowl ( or washed your mixer, dry it and use) beat the Ingredients B till all are creamy.
4) Pour half the cocoa batter into a greased pan ( about 7 or 8 inchs), level them first before pouring the cheese batter, them the rest of the cocoa batter.
5) Bake in preheated oven at 160 degrees C for about 45minutes to 1 hour.
* If you're using the muffin tray, it only takes about 20 minutes to bake. Use a toothpick to test.
by Jam
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Tuesday, August 30, 2011
Macaroni cheese with leeks
Serves 4
175g macaroni
50g butter (I used olive oil)
4 leeks, chopped
5tbsp plain flour
750ml milk
200g grated mature cheddar cheese
3tbsp breadcrumbs
salt and pepper
1. preheat oven to 200C. cooker macaroni in salted water for 10 min. Drain well.
2. Melt butter in saucepan, add leeks and cook for 4 min. Stir in flour and cook for 1 min.
3. Gradually stir in milk and bring to boil, stirring. Simmer for abt 3 min.
4. Remove from heat and stir in macaroni and most of the cheese, season to taste. Pour mixture into a baking dish. Mix breadcrumbs and remaining cheese, then sprinkle over the dish. Bake for 20 to 25 min unitl topping is golden brown.
by curly
175g macaroni
50g butter (I used olive oil)
4 leeks, chopped
5tbsp plain flour
750ml milk
200g grated mature cheddar cheese
3tbsp breadcrumbs
salt and pepper
1. preheat oven to 200C. cooker macaroni in salted water for 10 min. Drain well.
2. Melt butter in saucepan, add leeks and cook for 4 min. Stir in flour and cook for 1 min.
3. Gradually stir in milk and bring to boil, stirring. Simmer for abt 3 min.
4. Remove from heat and stir in macaroni and most of the cheese, season to taste. Pour mixture into a baking dish. Mix breadcrumbs and remaining cheese, then sprinkle over the dish. Bake for 20 to 25 min unitl topping is golden brown.
by curly
Baked Oreo Cheesecake
Base:
30pieces of OREO Sandwich Cookies(less the cream), finely grounded
1/4 cup butter, melted
Line 9x5 -inch baking tin with foil, with ends of foil extending over sides of tin. Add butter to the finely grounded Oreo cookies; mix well. Press firmly onto bottom of prepared pan.
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup sour cream
2 eggs
1cup coarsely chopped Oreo cookies (less cream)
Oreo cookies, quarted for decoration
Preheat oven to 325°F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Gently stir the chopped cookies into cream cheese batter.
Steam bake for 45 min. or until center is almost set. Cool. Refrigerate 4 hours , or preferbly overnight before serving.
by ftmhashim
30pieces of OREO Sandwich Cookies(less the cream), finely grounded
1/4 cup butter, melted
Line 9x5 -inch baking tin with foil, with ends of foil extending over sides of tin. Add butter to the finely grounded Oreo cookies; mix well. Press firmly onto bottom of prepared pan.
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup sour cream
2 eggs
1cup coarsely chopped Oreo cookies (less cream)
Oreo cookies, quarted for decoration
Preheat oven to 325°F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Gently stir the chopped cookies into cream cheese batter.
Steam bake for 45 min. or until center is almost set. Cool. Refrigerate 4 hours , or preferbly overnight before serving.
by ftmhashim
Cherry Cheesecake
Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 3/4 stick soft unsalted butter
- 10 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
Directions
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
by Nigella
Monday, August 29, 2011
Lemon-Ginger Cheesecake
Ingredients
Crust
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Method
For crust:
Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.
by Imelda
Crust
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Method
For crust:
Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.
by Imelda
White Chocolate-Blueberry Cheesecake
*Biscuit Base:
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted
*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream
*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water
Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.
To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.
by Imelda
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted
*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream
*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water
Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.
To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.
by Imelda
Serradura Cheesecake
Makes one 6" round cake (I used a 7" one and that is why mine came out not high enough) 
Ingredients
200g cream cheese
3/4 cup whipping cream
1 1/2 tbsps sugar
4 tbsps honey
2 tbsps gelatine powder
2 tbsps water
1/2 tsp vanilla essence
2 tsps lemon juice
1 cup Marie biscuit crumbs
2 tbsps toasted walnuts ( I omitted this as i don't have it at that time)
Crust
120g Marie biscuit(crushed)
3 tbsps melted butter ( I added 1 more tbsp as I noticed they don't hold to the crumbs well enough)JMO
Method
1. To make the crust,mix the marie biscuit crumbs with the melted butter.Press the mixture firmly onto the bottom of the round cake mould.
2. Beat the whipping cream until stiff.Set aside.
3. Mix the gelatine powder with water and mix well.Heat it over a pot of simmering water until the gelatine dissolves.
4. Beat the cream cheese until smooth.Add sugar and beat well.Add honey and vanilla essence.Mix again.Add lemon juice and gelatine solution.Mix well and stir in the whipped cream.
5. Put 1/3 of the cheese filling into the mould over the crust.Sprinkle a generous layer of Marie biscuit crumbs on top.Pour another 1/3 of the cheese filling over the crumbs.Sprinkle another layer of Marie biscuit crumbs over the cheese filling.Pour the remaining cheese filling and Marie biscuit crumbs and top with chopped walnuts.refrigerate until set.Slice and serve.
( I added 1 tbsp of cocoa powder to the last layer of crushed biscuits)
*Tips For Success
The whipping cream should not be too cold.Otherwise ,it may make the gelatine solution lumpy when stirred together.
by Lizlee
Ingredients
200g cream cheese
3/4 cup whipping cream
1 1/2 tbsps sugar
4 tbsps honey
2 tbsps gelatine powder
2 tbsps water
1/2 tsp vanilla essence
2 tsps lemon juice
1 cup Marie biscuit crumbs
2 tbsps toasted walnuts ( I omitted this as i don't have it at that time)
Crust
120g Marie biscuit(crushed)
3 tbsps melted butter ( I added 1 more tbsp as I noticed they don't hold to the crumbs well enough)JMO
Method
1. To make the crust,mix the marie biscuit crumbs with the melted butter.Press the mixture firmly onto the bottom of the round cake mould.
2. Beat the whipping cream until stiff.Set aside.
3. Mix the gelatine powder with water and mix well.Heat it over a pot of simmering water until the gelatine dissolves.
4. Beat the cream cheese until smooth.Add sugar and beat well.Add honey and vanilla essence.Mix again.Add lemon juice and gelatine solution.Mix well and stir in the whipped cream.
5. Put 1/3 of the cheese filling into the mould over the crust.Sprinkle a generous layer of Marie biscuit crumbs on top.Pour another 1/3 of the cheese filling over the crumbs.Sprinkle another layer of Marie biscuit crumbs over the cheese filling.Pour the remaining cheese filling and Marie biscuit crumbs and top with chopped walnuts.refrigerate until set.Slice and serve.
( I added 1 tbsp of cocoa powder to the last layer of crushed biscuits)
*Tips For Success
The whipping cream should not be too cold.Otherwise ,it may make the gelatine solution lumpy when stirred together.
by Lizlee
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