Bear Cheesecake

My this week project is to make these Bear Cheesecakes (seems like we never tired of cheesecakes). This recipe from MiMi Bakery House is not the same as my usual cheesecake method with some amount of liquid in the cheesecake layers. It set well overnight and best to consume after leaving it at room temperature for not more than 5 mins. My first piece taken after I left it outside for too long thus the cream cheese layer turned melted like ice cream. I thought with 6 tbsp of gelatin powder, it will turn harden but surprisingly it did not. Interesting recipe indeed.

Double quantity of ingredients to make 17 pcs 

Ingredients

240g digestive biscuits
120g butter (melted)

500g cream cheese
80g caster sugar
160ml fresh milk
1 tbsp lemon juice
200g yoghurt (replace whipping cream)
3 tbsp gelatine powder, mixed with 6 tbsp hot water

Directions

1. Combine butter and digestive biscuits and mix well. Pressed onto the base of cupcake cases. Chilled in fridge for 15 mins.
2. Beat cream cheese and sugar till smooth. Add in milk and lemon juice. Stir until well blended.
3. Add in yoghurt in 3 batches. Finally add in the gelatin mixture and stir well.
4. Scoop the cream cheese mixture near to the rim of prepared cupcake cases. Decorate with mini oreo and chocolate chips.
5. Chill the cheesecake overnight. Serve chill.

Thai Red Ruby Dessert

I love this dessert as they are sweet and crunchy, blend so well with the coconut milk. Thanks to Recipe Mummy for this recipe and I am glad that I can make this myself and tasted as good as those sold outside.

With Modifications

Ingredients

15pcs of water chestnuts (cut into small cubes)
Few drop of red coloring

1 cup water
5 tbsp sugar (add more to your preference)
200ml coconut milk

1 cup tapioca flour
A pot of hot water
3 cups cold water

Directions

1. Add 1 cup of water, sugar and coconut milk into a pot and cook till sugar dissolves.
2. Add red coloring into the water chestnut cubes and mix well till each piece evenly coated.
3. Pour 1/2 cup tapioca flour in a plastic bag. Add in the water chestnuts and shake well. Put into a sieve to sift off excess flour.
4. Add the coated water chestnut into pot of boiling water until it float to surface. Transfer the water chestnuts into a bowl of cold water.
5. Scoop a few spoonful of water chestnuts into a bowl add the coconut milk syrup and serve chilled.

Peach Cheesecake

I have always wanted to make this Jelly Topping Cheesecake (I used my recipe for the cheesecake layers). My first attempt failed as I tried to short cut with Agar Agar powder instead of gelatin. It looked clear when boiling in the pot but it turned out cloudy after set and the peach pattern not able to see clearly. I was not satisfied with the result and decided to try again with this recipe (for the Jelly layer). Glad that it turned out successful - pretty and yummy!

With Modifications

Ingredients

300g Digestive Biscuits

120g butter (melted)

250g cream cheese

200ml boiling water
8g gelatin powder

50g sugar

1 can Peach halves (thinly slice)

3 tsp gelatin powder
1.5 cup water

Directions

1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the spring form pan. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Pour the cheese mixture into the biscuit base and chill for 2 hours.
6. Arrange the thinly slice peach on the surface of the cake to make a rose pattern (watch the video clip).
6. In a pot, add 1.5 cup water, gelatin powder and bring to boil until gelatin powder dissolves. Allow mixture cool down for 5 mins and gently pour the jelly on top of the cheesecake.

Green Tea Cheng Teng

The weather has been very hot and I have just recovered from throat infection, this recipe came at the right time. Though it took quite long time to make this dessert but it really tasted so nice with the rice balls. I guess I need to cook it more often to cool down the body after eating all the heaty food. 

With slight modifications

Ingredients

1/2 pkt Rock Sugar (add more to your preference)
10pcs Dates
20g Chinese Almond
Handful white fungus
3 litres water
10 sachets Green Tea
2 pkts Glutinous Rice Balls

Directions

1. Rinse all the ingredients. 
2. Put rock sugar, dates and chinese almonds into a large pot filled with water and bring to boil. Simmer for 2 hours.
3. Add the white fungus and tea bags into the soup to infuse the flavour for 10 mins. Discard the tea bags.
4. In a pot of hot water, boil glutinous rice balls until float to the surface.
5. Add rice balls into a bowl of Green Tea Cheng Teng and serve hot.

Japanese Style Sponge Cake

I did not want to make cream cake and so when I saw this recipe, I wanted to give it a try. Interesting method which needed to whisk the eggs and sugar over double boiled. A good attempt to make this simple yet yummy cake for our 23rd year Wedding Anniversary.

Ingredients

20g butter (melted)
1 tbsp milk
50g cake flour (sift 2 times)
3 eggs
90g sugar
1 tsp vanilla extract

Directions

1. Line cake pan with parchment paper (bottom and side).
2. Put butter and milk in a small bowl and microwave until butter melts. 
3. Sift cake flour 2 times and set aside.
4. In a metal bowl or pot, add eggs and sugar. Over double boil (place bowl over a pot of simmering water on low heat), hand whisk the egg mixture until the sugar dissolves. Then pour into a stand mixer, whip the egg mixture until thick. Add vanilla extract and mix.
5. Sift in cake flour into the mixture in 3 parts. Fold with a spatula until flour incorporated. 
6. Add melted butter mixture and fold till well combined.
7. Pour batter into prepared pan and bake at 180 Deg C for 25 mins.
8. Take the cake out and leave it to cool before remove from cake pan.