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.

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!!