Cherry Berry Cheesecake

As promised, I'm going to share this cheescake recipe that I've baked for MrHubby on his birthday celebration. This cheesecake recipe is a keeper, even MrHubby who is not a dessert guy really liked this cheescake. It's not overly sweet and so creamy! Will definitely bake this again soon!

Original recipe from: www.mekarwangi.blogspot.com
(some alterations made)

Cherry Berry Cheesecake

Biscuit Base:

• 2 cups digestive biscuits (crushed)
• 6 tbsp melted butter

Method:

1. Mix the two ingredients together and pressed into cheesecake tin ( I used the 10inch cheesecake tin)
2. Chill it in the fridge for at least 1hour

Cheesecake Mixture:

• 500g cream cheese
  
• 200ml of sour cream
• 4 eggs
• 1/2 cup of sugar
• 2 tbsp of cornflour

Method:

1. Mix everything (except for eggs) on medium speed until well mixed. Add in eggs then mix again until well mixed.
2. Pour the mixture onto the base and bake use the water bath at 160'C for 45minutes. Let it cool for at least 1/2hour before spreading the topping

Topping:

• 1 can of raspberries in syrup
• 1 tbsp of cornflour
• Cherries for decorations
• Ready whipped cream

Method:

1. Put the canned raspberries and cornflour in saucepan on medium heat
2. Stir constantly with wooden spoon/spatula until thick and glossy. Set aside to cool
3. When cooled, spread over the cheesecake.
4. Then, pipe the whipped cream onto the cheesecake and decorate with cherries as you please.
5. Ready to be served.

Birthday without a celebration

Well, it was MrHubby's birthday yesterday! Happy birthday to my beloved husband. May Allah bless you and our family always.

We didn't plan for anything..(It should be me planning instead of "we")..so MrHubby ended up spending his birthday just like any ordinary day..poor him! So he's missing his pressie and birthday cake. Remember in the previous post that I was thinking buying him the Xbox console? Well, he said that he doesn't really want it..and he doesn't know what he wants for his birthday! Man..(shaking my head) It really hard to find a present for a man..I've been having the same problems everytime it comes to birthdays and anniversaries and any sorts of celebrations! Oh well, maybe I'll surprise him sometimes this week (i'm sure he doesn't expect anything from me anymore at this stage ;p). I'll find him something that he needs instead of what he wants :))

Neways, there is a recipe that I want to share today. It's Pandan Chiffon Cake, so light, soft and fluffy. I made the cake on Friday for MrHubby when he was oncalled.

Pandan Chiffon Cake

Original recipe: www.bluetiffin.blogspot.com

Ingredients A:

• 6 kuning telur (gred A)/ 6 large egg yolks
• 150 g gula halus/ 150g fine/castor sugar
• 100 ml pati santan/ 100ml coconut milk
• 70 ml air/ 70ml of water
• 100 ml minyak jagung/sayur/ 100ml vegetable oil/corn oil
• 225 g tepung gandum/ 225f plain flour* (I used cake flour)
• 1 1/2 camca teh baking powder/ 1 1/2 tsp baking powder*(*diayak/sieved)
• 1 camca teh pandan paste/ 1tsp pandan paste
• Secubit garam/Pinch of salt

Ingredients B:

• 6 putih telur (gred A)/6 large egg whites
• 135g gula halus/ 135g fine/castor sugar
• 1/2 camca teh cream of tartar/ 1/2 tsp cream of tartar

Method:

• In one big bowl, mix all ingredients A using a whisk until all well mixed. Put aside.
• In another bowl, beat the egg whites and the cream of tartar using high speed. Add in the sugar bit by bit until fluffy and soft peaks.
• Fold in the egg whites into the mixture A using rubber spatula. Pour the batter into chiffon cake tin and bake in the oven at 175'C for 30-35minutes.
• When its cooked, take out from the oven and turn over the cake tin. Let it cool down that way and take it out carefully when it has cooled down completely. Ready to be served.

1. Dalam satu bekas, satukan ke semua bahan A dan kacau menggunakan wisk hingga semua larut dan sebati. Ketepikan.
2. Dalam mixing bowl, pukul putih telur dgn kelajuan tinggi bersama cream of tartar. Masukkan gula halus sedikit demi sedikit hingga putih telur menjadi kembang dan kental.
3. Gaul putih telur tadi ke dalam bancuhan no.1 dgn kaedah 'kaup balik' hingga sebati. Masukkan ke dalam acuan chiffon berukuran 26cm dan bakar dalam oven yang telah dipanaskan pada suhu 176C selama 30 - 35 minit.
4. Bila masak, keluarkan dari oven dan terus terbalikkan acuan chiffon. Biar berkeadaan terbalik hingga kek sejuk. Sisip dgn pisau bahagian tepi acuan dan keluarkan perlahan2 dan sisip juga bahagian dasarnya utk mengeluarkan kek...boleh dihidangkan.

So here are some pics of my chiffon pandan cake. It was not perfect but it tasted so yummy nonetheless!

Cracked surface!

Cooled and ready to be served!

Packed and ready to be delivered to MrHubby

Cotton Soft Japanese Cheesecake.

Remember the promise I've made 2days ago? Now let me post the recipe for this cotton soft cheesecake. I've made this cake before but using different recipe. I'll post both recipes for my own record. Feel free to try the recipes.

Credit to Jo Ayee@mekarwangi.blogspot.com and http://www.bisousatoi.com for the recipes (these two websites are my references). So here goes the recipes.

Ingredients A:

• 250g cream cheese
• 50g butter
• 100 ml fresh milk
• 6 egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• 60g cake flour/ superfine flour/ cream flour-sifted
• 20g cornflour/cornstarch-sifted

Ingredients B:

• 140g granulated sugar
• 6 egg whites
• 3/4 tsp cream of tartar

Method:

1. Melt the butter, cream cheese and milk with double boiler technique. Set aside to cool. Then add the rest of Ingredients A to the mixture (follow the order and mix it well before the next ingredient added). Mix well.
2. In different bowl, beat egg whites with cream of tartar until foamy (about 3minutes). Then, add on the sugar and continue to beat until you get soft peak (about 10 minutes).
3. Fold in the B into A until well mixed. 
4. Prepare 8inch cake tin (Grease the bottom and cover the sides with parchment paper). Pour the caje batter into the cake tin.
5. Bake the cake using au bain-marie (waterbath) about 1hour at 160'C (my oven only needs 120'C). Cover the cake with aluminium foil after 30-40mins so the top doesn't burn.
6. Turn off the oven and let it cool in the oven with oven door ajar.

This is the picture of my cake using the above recipe. Not so bad, the next time, I would probably add more sugar to sweeten it up a bit to my liking ;)

The second recipe goes as follow:

Ingredients A:

• 250g cream cheese
• 60g butter
• 120 ml fresh milk
• 6 egg yolk (lightly beaten)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 60g plain flour-sifted
• 30g cornflour-sifted

Ingredients B:

• 120g castor sugar
• 6 egg whites
• 1/4 tsp cream of tartar

Methods:

1. Melt the butter, cream cheese and milk with double boiler technique. Set aside to cool. Then add the rest of Ingredients A to the mixture (follow the order and mix it well before the next ingredient added). Mix well.
2. In different bowl, beat egg whites with cream of tartar until foamy (about 3minutes). Then, add on the sugar and continue to beat until you get soft peak (about 10 minutes).
3. Fold in the B into A until well mixed. 
4. Prepare 8inch cake tin (Grease the bottom and cover the sides with parchment paper). Pour the caje batter into the cake tin.
5. Bake the cake using au bain-marie (waterbath) about 1hour at 160'C (my oven only needs 120'C). Cover the cake with aluminium foil after 30-40mins so the top doesn't burn.
6. Turn off the oven and let it cool in the oven with oven door ajar.

Happy baking and let me know how u guys get on with the recipes!!