Yam Burnt Basque Cheesecake

 

Been wanting to try this as I saw it somewhere on a video. The yam was more flowy but I cant find where that video recipe was! 

Its ok. Lets try a yam paste bottom then. It should taste well, i supposed. Since its my friend bday too, she loves yam like me, so why not? My virgin attempt at baking it! Keeping finger crossed that she will like it! 

I made a mini ones to taste test. Creamcheese was nicely done, yam paste not overly sweet. Actually I quite like the combi but I think can be a bit sweeter. But my hub who dont like yam, he prefers eating the cheese portion. 😂😂 So now lets wait for the verdict from my fren. Pls count my effort into the cake as well! 🤞🏻

Yam Burnt Basque Cheesecake

600g Yam cubes

70g Sugar

70g Milk

110g water

140g Creamcheese

1egg (60g~)

20g sugar

70g Milk

25g Cake flour

1tsp vanilla essence

1tsp lemon juice

1) Steam yam cubes for 20mins

2) Put yam cubes and aboce ingredients

15secs, sp 5

3) Put in baking tin lined with parchment paper and keep chilled

4) Rinse mixing bowl slightly. Add in eggs and creamcheeese

30secs, sp 5 then scrap down and repeat again

5) Add sugar, milk, vanilla and lemon juice

30secs, sp 5

6) Add cake flour

2mins, sp 5

7) Pour creamcheese mixture onto earlier baking tin with yam paste. Bake at 180deg - 200deg x 30mins

Cookie Crumble Cheesecake - Thermomix

 

Hub has been asking why I didnt bake his favourite when he sees me on a baking streak. Been a while since I have been baking too. And I knw he loves cheesecake without the cookie base, I decided to make 1 for him!

As usual I had to do a ‘Priscilla’, using the wrong size of the cake tin ONCE AGAIN! Lol! It would have fit a 4” nicely with a nice height! I added a cookie crumble toppings to create a texture and enhance the flavour. I had to say, He AGREES! 

The wrong tin aside. The texture of the creamcheese was creamy yet not overly gelat. The lemon juice helps to add some zest to it. The cookie crunch helps to elevates the texture so well that hub gave his thumbs up!

Packing 2 slices off to my neighbour! ❤️

Cookie Crumble Cheesecake (adapted and modified from some recipes in Thermomix Truly Asian)

- Makes a 4” nicely 

Cookie Crumble toppings: 

35g Cake flour

20g Plain flour

20g Butter

30g Sugar

6 Chipsmore cookies, crushed in pieces

Creamcheese Filling:

250g Creamcheese

40g Milk

1egg + 1 yolk

1tsp Vanilla extract

1tsp Lemon juice

70g Sugar

1) Blitz cookie crumble toppings except chipsmore and keep in a bowl and set aside for later - 10s, sp6

2) Put all creamcheese, milk, sugar and vanilla extract into mixing bowl - 20sec, sp4

3) Add in eggs, lemon juice - 20sec, sp4

4) Pour creamcheese mixture onto baking tin. Sprinkle cookie crumble evenly and gently on the top of cake

5) Bake at 180deg x10mins then lower to 150deg x30mins or til cake set. Leave oven door ajar and cool inside

6) Referigerate once cake is fully cooled before serving

Cookie Base New York Cheesecake

Decided to bake a Cheesecake using cookie base for a change. Wondering if it will be nicer with that added crunch, and will the cookie actually still be crunchy as the base? 🤔

Since it’s hub birthday and he loves New York Cheesecake plus this cookie also his favourite so far, decided to have a go and try it out! Happy Birthday to the man of my life! Love you always and thank you for loving me so much ❤️

I used 8inch tin instead of 6inch thus the cake is lower but I love the proportion of the cheesecake and the cookie dough as its not overly cheesy. The cookie dough is very fragrant with the cinnamon flavour and surprisingly not overly sweet and goes so well with the creamcheese! Its not crunchy and its slightly soft with the cinnamon cookie taste. Hub loves it as compared to the usual digestive biscuits crumb base. Yay! 

A very easy and fast recipe to make and took me around 20mins to assemble everything up to baking the cake! Chill it overnight so remember to bake ahead ❤️

Cookie Base New York Cheesecake

Cookie base: recipe from here

125g Butter

125g Brown sugar (I used 100g)

178g Plain flour

10g Bread flour

1egg

1tsp vanilla extract

1tsp cinnamon powder

1tsp baking powder

1tsp bicarbonate of soda

Cheesecake: recipe from here

200g creamcheese

10g butter

10g sugar

15g milk

15g cornflour

1tsp vanilla extract

1tsp lemon juice

1yolk

1 white

30g sugar

1) Prepare cookie base by mixing everything together until it forms a dough. Chill.

2) Prepare cheesecake batter by mixing all ingredients together except egg whites & 30g sugar. Mix it til smooth and set aside

3) Using a mixer, beat egg whites and 30g sugar til it forms a shiny firm meringue.

4) Fold in meringue to creamcheese mixture in 2-3 additions. Do not overmix.

5) Prepare cake tin and press cookie dough onto base of tin. Try to spread it as even as possible.

6) Pour in cheesecake batter and knock a few time to even out the batter.

7) Pour water into base of pot. Put in steam rack and place cake tin on top. (I use foil to cover the base of cake tin in case of leakage or water seep in)

8) Bake 150deg x 20mins. Check after 15mins and lower temp to 120deg x 5mins (Ignore video as cake was set after 5mins)

9) Cool thoroughly before chilling it in fridge for 3-4hours or preferably overnight before serving ❤️

Burnt Basque Cheesecake

Finally did this burnt basque cheesecake after waiting so long! Hub’s bday happen during this Circuit Breaker period. And unfortunately, most of the places selling cakes were unable to operate and thus I think baking my own is safest. 

Worse if it is so hard to get all the ingredients or groceries lately online. Q-ing isnt an option as it is always packed with long Qs. Only go every 2-3 days when we need to buy bread. Even online and NTUC ran out of whipping. Thank goodness I alway stock the basic flours and sugar so I decided to take the chance and went with replacing whipping cream with milk. 🤞🏻🤞🏻

Thankfully the texture turns out well. Being a noob, and haven tried a burnt cheesecake before, I didnt know it was meant to be wobbly and creamy for the cake texture. After baking for 30mins, cake was so wobbly that I continue to bake for another 20-30mins and even had to top bake to burnt the crust. Only after baking and keeping the cake did I find out from a friend that its supposed to be creamy on the inside, instead of a firm texture. So glad mine wasnt too far off even with the lack of whipped cream as well as overbaking it! ❤️

Happy birthday my dear hubby! May we grow old together still loving each other very much for as long as we are together! Thank for all the love and tolerance along this long road. Today marks the 14th year of our ROM anniversary too! I love you and will always do. Hope you love the dinner spread tonight! ❤️

(Homemade tumeric honey wings, Homemade shrimp tofu, Stir fry Nai Bai, Tomyum Steam Fish)

Burnt Basque Cheesecake (adapted with slight modifications from MyMindPatch)

250g creamcheese

40g sugar

2 eggs

180g milk

15g corn flour

1tsp vanilla essence

1tsp lemon juice

1) Melt creamcheese and sugar til smooth over hot water

2) Add in eggs 1 at a time

3) Add milk and vanilla, mix well

4) Stir in cornflour until no more lumps

5) Mix in lemon juice

6) Bake at bottom rack for 20mins at 200deg then shift to middle rack and continue for another 30-40mins (You can change to top heat for the last 5mins to burnt the top, WATCH OVER CAREFULLY)

7) Leave to cool in oven fully then chill overnight before serving

Creamcheese Sponge Cake

Lately exploring spongecake as it has been a norm for the youngest to ask for cake. Try my best to bake 1 as soon as he finished them. Remembering my creamcheese in the fridge, I decided to make use of it. Ordered a huge slab and need to find ways to finish them up before it spoils. 

Didnt take much pics as was rushing thru today with breakfast, lunch and dinner prep among all the chores that need to be done. Managed to squeeze in this bake just before I had my breakfast. Texturewise, its GOOD! Tastewise I think can be improved. I would consider adding some vanilla and lemon juice for some zest. Shall try that soon and update on the result.

Favourite way to keep is store them in airtight box, cut readily in bitesized! Youngest gave thumbs up and keep coming back to ‘queue’ for more! Even big kids too. Bet I need to explore my modifications soon! 

Creamcheese Spongecake (adapted from JeannieTay)

100g creamcheese

100g milk

40g butter

2 yolks

40g sugar (will increase to 50g next round)

80g plain flour

4 whites

30g sugar

**Will add 1tsp of lemon juice and homemade vanilla extract next bake*

1) Double boil butter, creamcheese and milk til smooth

2) Once mixture is cooled, add yolks then flour

3) Beat meringue into stiff soft peaks

4) Add meringue to batter in 3 additions

5) Steam bake 150deg for 80-90mins

Creamcheese Chiffon Cupcake

Need to use up some balance creamcheese so decided to bake creamcheese chiffon cupcakes for snacks. It smells so yummy!! Love them! 

Its so soft but the top i think can bake slightly more brown to be drier! Esp in this weather, it will be more lasting in room temp if its drier. Love the mild chese taste in each cupcakes!! 

I filled them jus below the brim slightly and they rise so beautifully in the oven, no overflow. And when they cool, jus sink at the brim of the cupcakes! Lovely!! Pls try this recipe out! Super love the taste n texture! 

Creamcheese Chiffon Cakes (adapted from BlessedHomeMaker)

(A) 

60ml Milk

40g Creamchseese

25g Butter

4 yolks

65g Cake flour

(B) 

4 Whites

70g Sugar

1tsp Lemon juice

1) Melt (A) over double-boiled method and stir til creamy.

2) Add in yolks and mix well

3) Fold in flour til no lumps

4) Beat (B) til soft n glossy peaks

5) Fold in whites in 2-3 addition, pouring the mixture into whites for the last addition

6) Scoop and fill cupcake liners. Bake at 180-200deg for 30-45mins til top browned nicely

Jap Oreo Baked Cheesecake

Bookmarked this recipe to try baking for a friend I recently made. Nice owner of a pork and chicken seller online. In any case you keen to find out, here’s her page. I always get my fresh supplies of pork and chicken from her. 

So preggy has a lot of cravings so I decided to bake her 1. Supposedly bake the bigger one for her but the cake tin smashed the cake on the side when removing the base. This made me frustrated the whole afternoon. Luckily the taste really yummy and I didnt regret making the oreo cookies in coarse bits! 

Texture wise, I would say not bad. Light and fluffy and the bits of the cookies makes it so yummy!! I totally forgot its a baked cheesecake as I think the extra 3 cookies I added sort of brings out more oreo taste! 😂😂😂 But I love it, especially my kids!!

Luckily the smaller one still looks presentable! Hopefully the mummy enjoys her sinple treat. And as I am typing, I realised I forgot to pass her bak chang! 🙊🙊🙊

Jap Oreo Baked Cheesecake (adapted with slight changes from JeannieTay)

170g Creamcheese

60g Butter

40g Sugar

170g milk

4 yolks

20g cornflour

40g plain flour

1tsp lemon juice

1tsp vanilla paste

4 whites

80g sugar

9 oreo cookies, crushed in coarse bits n keep 6 cream

1) Melt the creamcheese, butter and sugar over double-boil. I did mine over a plate of hot water.

2) Add in milk and mix well. 

3) Add in yolk, oreo cream, flours, lemon juice and vanilla paste. Mix well n set aside.

4) Beat whites n sugar til stiff peaks. Add in 2-3 addition.

5) Fold in oreo bits.

6) Line base of cake tin, bake for 50-70mins at 180deg for first 30mins then lower to 150deg. Cake is done when top of cake is nicely brown.

7. Invert and cool before slicing! 

Orange Jelly Marbled Cheesecake

Today decided to play Cheesecake. I bought some ready graham crust from Cold storage and made some Oreo crust at home! 😋

Spur or moment, decided to make 1/2 of the cheesecakes with a Orange Jelly Layer on top. But little did I know that I need to chill the cheesecake first before adding the jelly top layer so that the cheesecake is more stable. So my Jelly cheesecake wasnt that pretty! You can see the layer of jelly not even and it sort of seep in thru the sides of the crust! But despite that, its very nice! The orange jelly + orange bits is good combi with the marbled cheesecake! Hubby took 1 and couldnt resist and went for another from the fridge!

I am using back an old recipe from here with my own modifications to the creamcheese batter!  So today I will rewrite the recipe here so that I can easily refer back here! Fast n straightforward recipe! Try it!!

Orange Jelly Marbled Cheesecake (slight modications from EllenaGuan)

Crust: 

Oreo x 12pkts of 3 oreo + enough melted butter 

1) Put them in baking liner and chill overnight

Jelly: 

1pkt jelly powder

1/2 orange, cubes

Cheesecake: 

250g Cheesecake

150ml whipping cream

100g Sugar

3 Tbsp Cornflour

1tsp Vanilla Paste

3Tbsp Lemon Juice

3 Eggs

3Tbsp Coco Powdee

1) Whip creamcheese, whipping cream, sugar, vanilla paste, lemon juice, cornflour together til well mixed.

2) Add eggs 1 by 1 til mix well. Dont overbeat it.

3) I take out 10-15Tbsp of batter and mix til coco powder is well mixed and set aside. Fill creamcheese mixture to crust til 75% filled. Drop coco mixture and swirl them.

4) Bake at 180deg for 40-45mins. Cool down before fridging them

5) Prepare jelly mixture after cheesecake set in fridge. Preferably 4hrs or overnight. Arrange orange slices and use spoon to scoop jelly mixture. Chill 4hrs before serving!

Baked Cheesecake w/Oreo

Been a while since I baked after giving birth.. Was talking to my helper about my glorious baking days. And since I have been wanting to have cakes & such due to always hungry from breastfeeding thus decided to bake my own. 

Tried the recipe that I saved from Japan tasemade. Doesnt require my kitchenaid and I took out my blender and thats all I need. Fast fast ran and prepare the ingredients, popped into the oven while my poor helper have to pacify the noti lil king.. 

After 40mins, cool them for about 2-3hours and into the fridge it goes. Had 1 after dinner and find that it taste good. Only bad was the lemon zest that I itchy hands and throw them in! Haiz~~ Shall make them again!! 

Baked Cheesecake (slightly modified from Japan Tastemade) 

200g Creamcheese

100ml Heavy Cream

2 Eggs

40g Sugar

1Tbsp Cornflour

1Tbsp Lemon Juice

*I use oreo cookie for base and some to decorate

1) Blend all above ingredients in blender. Put 1 oreo in each cupcake liners, pour cheesecake batter til 90% full.

2) Bake in a preheat oven at 160deg for 40mins.

3) Cool completely before chilling in fridge. 

Japanese Cheesecake

Received an "order" for a Cheesecake, those light Japanese version and I decided to take up the challenge as it has been a while since I baked a Japanese Cheesecake. The thoughts of mixing in Egg Whites deter me as I haven really been baking cakes much.

I googled and decide to try a new recipe from JustOneCookBook. Her Japanese recipe never fails me and always keep me happy after seeing my end product. Ha~

I followed the recipe exactly except that I mixed 40g Plain Flour + 40g Corn Flour instead of 80g Plain Flour and I omit Lemon juice as I kept forgetting to replenish them! Other than that, I took about 10 tablespoon of batter and mix with 1.5Tbsp of Cocoa powder. I wanted to drip small dots to make flower swirl to run thru skewer but I was too clumsy and end up piping all the batter onto the cake. So I jus swirl it big for marble effect!

End results? I think lemon juice should not be omitted. But the cocoa marbled effect really makes the cake taste yummy! Texture is so good! All packed to give away!

Japanese cheesecake (adapted from JustOneCookBook)

400g Cream Cheese

60g Sugar

60g Butter

200g Whipping Cream

6 Egg Yolks

1Tbsp Vanilla extract

80g Plain Flour

6 Egg whites

100g Sugar

1) Beat cheese and sugar til combined. Add butter and continue to beat til it is fluffy.

2) Add yolk, followed by Whipping Cream making sure it is well mixed after each addition. Add in Vanilla extract. Add in Plain Flour and mix well.

3) Beat whites with sugar til stiff peak and add to cake batter in 2 additions.

4) Water bake for 1hr at 160deg then 30mins at 150g. 

5) Once skewer comes out from cake clean, leave it to cool in oven with door ajar. Serve after chilled.

Japanese Cheesecake

Impromptu bake this morning. With the 1st recipe that I came across after google it. I added a layer of coco powder cos I like how the lines is in between the cake. It's my first time doing it and I think I didn't really do well. Hahah~

I use 2 oval tins, and I spread a layer of strawberry jam and sandwich the 2 cake so together. Never tried Jap cheesecake with strawberry jam filling right? Fridge for tonight's dessert.. Been really long since I baked and hope it turns out well..

Mmm..... It's really nice. The coco powder bitterness, the sweetness from the jam and the soft and moist texture of the Jap cheesecake. Oh, I seriously never regret baking them! I think I need bake 1 more soon!!

Japanese Cheesecake (adapted from RasaMalaysia)
*halve the recipe*
125g Cream cheese
25g Unsalted butter
50g Milk
30g Cake Flour
10g Corn Flour
1/4tsp Salt
1/4tsp Lime Juice
3 Yolks
3 Whites
70g Sugar

1) Put milk, cream cheese and butter and microwave til melt over 20 seconds interval, stirring in between. Leave to cool.
2) Beat whites til foamy, add sugar and whisk to soft peak.
3) Fold in flour, salt, lemon juice, yolks into milk mixture. Fold in 1/3 of meringue into mixture.
4) Fold in 1/3 more into mixture. Pour mixture into mixing bowl and fold in remaining meringue.
5) Water bath for 1hour or til top turns golden brown at 160deg.

Snicker Cheesecake

Wanted to make cheesecake ice cream cake but couldn't find the previous ice cream recipe that I wanted to try previously. Gotten all the ingredients but couldn't find it anywhere regardless using google search as well.. So I went in search of my favourite source of ice cream recipe - BrownEyedBaker.

This snicker cheesecake caught my eye as hubby is always ready for a snicker bars. And since I have cheesecake and snickers at home, I tot myself why not?.. I quarter the recipe as it uses almost 1kg of cream cheese. And since we are all on diet, I guess we could lessen the guilt on our tummy..

I used Digestive biscuits with honey mixed in to form the base. Else than that, everything remains the same for the recipe. I did it a day before to sing song for hubby on actual day. Hoping that my birthday boy will be happy with it.

Luckily my maiden and last minute decision did me well. Hub likes it though a bit sweet for him. My neighbours enjoyed them!

Snicker Cheesecake (adapted, modify slightly from BrownEyedBaker)
12pcs Digestive Biscuits, chopped
4Tbsp Butter, melted

250g Cream Cheese
1 Egg
2/3 Cup Sugar
1/4 Cup Heavy Cream
1tsp Vanilla Essence
5 mini Snickers Bar, chopped

Non-Baked Strawberry Cheesecake

Happy Birthday to my mum! Couldn't do something nicer as I wasn't feeling very well. So I decided to try 1 of the non-baked cheesecake recipe in my 'bookmarks' list. 

I didn't use Ribena as both my boy n myself are coughing so I replaced the plain yogurt with strawberry yogurt. And my balance Creamcheese was 200g so I play around with the proportion.. Hoping secretly in my heart that it turns out well.. And this is also my first time, making little hearts from swirling the skewer. Quite fun though it isn't perfect looking. 

Pardon me for the messy sides of the cake cos I was kiasu and use foil, cling wrap. With the use of my new heart-shaped chiffon tin, I overlapped the 'hole' with foil and wrap, made my base and set my cream cheese. As for Gelatine, luckily my estimation did worked out well, it sets well.

I took out a little into 2 small dessert cups for my gal & hubby.. Yummy!!

Hope my mum loves the cake prepared with love for her.

Non-Baked Strawberry Cheesecake (modified slightly from HappyHomeBaking)

100ml water

2Tbsp Gelatine powder

250g Disgestive Biscuits, crushed

100g Melted Butter

200g Creamcheese

60g Sugar

200g Strawberry Yogurt (I used Meiji)

1) I prepared the Gelatine solution first, letting it bloom in the water for 10mins then using microwave at 10seconds interval to melt. Leave aside.

2) Crushed the biscuits, combined with melted butter and pressed into the tin. Leave in freezer while preparing the Creamcheese mixture.

3) Beat Creamcheese and sugar til fluffy. Add Gelatine solution(I leave balance of about 15-20ml since I am not using full recipe) and yogurt. Mix well.

4) Spoon over prepared crust. I leave 1Tbsp of mixture, mix with purple and drop droplets onto top of cake. I use a skewer and gently swirl around to create 'hearts' effects.

5) Refrigerate for at least 2hours or overnight since I prepare a day in advance.

Baked Oreo Cheesecake with Ready-Crust

Was 'shopping' at Cold Storage earlier today, came across the ready-crust for cheesecake that I always saw but didn't buy cos I find the price too ex for something I could make at home. Today was on clearance cos it is expiring on Sep 10 so I tot to myself, buy 1 and try..

I used my old recipe and tweak slightly. I added additional 3Tbsp of cornflour and layer it with Strawberry Oreo cookies. Today I didn't remove the cream.. Hee~ Wanna try out how it would taste. My recipe can yield a 8" cake, along with 12 mini Cuppies. Yummy!!

Verdict: Super yummy in my view. The crust is very nice too.. Wld definetely 'aim' when Cold Storage is clearing stock next time. And the cake is so light and not overly cheesy. I think hubby will enjoy it when he is back tml. (My kids had 2 Cuppies each at 1 go for supper)