Burnt Cheese Cake

Ingredients

250g cream cheese

60g castor sugar

5g flour

1 egg + 1 yolk

150g whipping cream

Directiona

• pre-heat oven to 230°C
• using a spatula, cream the cheese
• add sugar and mix till smooth
• fold in flour and lightly whisk in the eggs
• add in the whipping cream and mix evenly
• lined a small mould (I use 12 inch) with parchment paper
• pour in the cheesecake batter and drop it few times to remove air bubbles
• bake for 30min and increase the temperature to 240°C after 30min to bake for another 5min till top of cheesecake is burnt
• cool the cheesecake and enjoy

Foodnote: Found a packet of cream cheese in the fridge and I can't remember why I bought it hehe. So I look for a simple recipe for burnt cheesecake to try and tadaaa. I like that the recipe is easy and I don't have to make a big portion. I can just keep it all to myself and eat it bit by bit everyday ahaha. Anyway it tasted good even though there is no vanilla or lemon juice like other recipes... and I like simple basic recipe. Also, it taste soooo GOOOD when left in the fridge overnight. Yummeh! #mustbakeagainsoon

Japanese Cotton Cheese Cake

Ingredients
Group A
60g full cream milk
140g cream cheese
40g butter

Group B
50g plain flour
15g corn flour or corn starch
5 egg yolks

Group C
5 egg whites
100g caster sugar

Direction

• prepare ingredients and put aside
• pre-heat oven to 120°C with a tray of water about 1cm deep (to bake in waterbath)
• put all Group A in a stainless steel pan and using low fire, whisk all ingredients till creamy and quickly remove from stove
• add in flour and corn starch mix... followed by yolk and slowly use whisk to mix till smooth
• using a mixer with balloon attachment, whisk egg whites till bubby
• add in sugar in 3 batches till firm peak is formed
• scoop some egg whites meringue to flour mixture and slowly mix together with whisk till even
• transfer into a bigger bowl, scoop half egg whites and slowly mix again followed by the last batch use spatula to fold in till smooth and even
• pour to 7" pan (I only have 6" so can split into 2 pans)
• use a stick to run around the batter to remove any big bubbles
• put pan in waterbath and bake for 20min at 120°C
• after 20min, increase the heat to 150°C and bake for another 15min
• switch off the oven and leave the cake in oven to cool for 10min
• remove from oven and remove cake from the pan
• yummy... nom nom nom... easy peasy

Foodnote: I happen to have all the ingredients and have always wanted to make jiggly cotton cheese cake. Use this recipe here. It is so easy and I didn't expect that it will turn out so well. So happy me happy tummy.

No Bake Cheesecake

Ingredients
Crumb Base
(follow recipe here)

Cheesecake Batter
300g cream cheese
45g castor sugar
70g yoghurt
5g gelatine powder + 25g tap or cold water (1g gelatin = add 5g water)
100g heavy cream (whipping cream) - 35% fat

Tips to make yoghurt
90g heavy cream + 10g white vinegar/ACV (90% cream + 10% vinegar)

Peach Topping (optional but nice to add0
200g peach cubes
30g sugar
20g lemon juice
5g gelatin + 25g water

Directions
Cheesecake Batter

• prepare gelatin and water mixture and leave it to bloom (gelatin to water)
• in a separate bowl, whip the cream till soft peak and put aside
• in a mixer with paddle attachment, cream the cheese till smooth (KA4)
• add in caster sugar followed by the yoghurt
• melt the gelatin mixture and add to the batter
• finally add in the whipped cream and just mix for a while only till evenly mix will do
• spread on the crumb base and leave it in the fridge to cool for at least 4 hours

Peach Topping

• bloom gelatin for 5min
• heat lemon juice + sugar till sugar melt and add in gelatin mixture and remove from heat
• take out the cheesecake from the fridge and spread peaches evenly
• pour the gelatine mixture over the peaches and let it cool again in the fridge for 8hrs or best overnight

Foodnote: This taste good and easy. I love the fruits toppings on the cake. Instead of making the yoghurt, I use greek yoghurt since I have one in the fridge. Will definitely make this again for occasion.

Baked Cheese Cake

Ingredients
Crumb Base
250g digestive biscuits / marie biscuits / cookies or biscuits
90g butter (melted)
20g honey/golden syrup (best)/corn syrup
20g brown sugar
(honey and brown sugar may be omitted if the cookies have high sugar content)

Cheesecake Batter
500g cream cheese (Royal Victoria)
120g castor sugar
200g eggs
120g heavy cream / whipping cream
1 lemon or lime juice + zest (25g zest + 25g juice) - grate for zest using microplane

Directions
Crumb Base

• pound the digestive biscuits into very fine crumbs (put into ziplock and roll with a pin)
• add brown sugar and honey and mix well
• add butter but not everything leaving about 1/4 and adjust accordingly
• check the texture... when clump lightly (take a small batch in your palm and squeeze gently), it should be able to hold together when roll to & fro in your palm. If too dry (the mixture falls apart), add more butter... if too oily, add more biscuits crumb lah
• measure 125g and flatten light;y it into a baking pan (initially using the back of your hand to fill the base and sides evenly and later using the back of a spoon) that have been earlier wrapped with foil to prevent moisture from getting in
• balance crumb to put aside for topping
• bake for about 160-170°C for 12min to set
• leave to cool

Cheesecake Batter

• cream cheese using a mixer on a paddle attachment (KA4)
• add in caster sugar (KA2) scraping the sides and bottom regularly till creamy
• add egg in 4 batches also scraping the sides and bottom between each batch
• add lemon juice + zest
• add heavy cream for a while till combined
• at this stage, taste if batter have enough sourness... if not, add more lemon juice or zest
• pour into the pan with crust base, smooth the surface and top with crumbs as desired
• can also add toppings such as fruits or choc chips... basically decorate the top
• bake for about 45-50min on 145°C using a bain-marie method
• once cooked ie skewer comes clean and texture feels firm, switch off the temperature, leave the oven door open and leave the cheesecake to cool down for half and hour in the oven

Foodnote: Love my basic cake class so far. The recipes turn out good and delicious. I tried both the baked and non-baked and they are awesome. Can experiment with other flavors next time...