Japanese Cotton Soft Cheesecake

Hubby bought a Japanese cheescake while doing grocery shopping in Giant. I always love Japanese cheesecake from Carrefour. It was the first time I tried the one from Giant. And it tasted exactly the same !! I decided to try doing it at home today since I am stuck at home for at least 2 months !! Yeah, I am successful in making my Japanese Cotton Soft Cheesecake. Gotten this recipe from Diana's Desserts.

Ingredients:


140g/5 oz. fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp. cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour

20g/1 oz. cornflour (cornstarch)

1/4 tsp. salt



Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Read more...

Hubby's Steak

Hubby has been crazy over perfecting steak since his good friend bought an expensive steak for him to try cooking but he failed on the first round. This time it was successful and he was so proud of it that he made me take a photo !

Sorry, no recipe coz hubby couldn't remember the recipe !!! OMG !

Read more...

Ice cream ! Ice Cream !

I bought an ice-cream recipe book "Yummy Cold Desserts Made Easy" from Expo last week and decided to explore the different ice creams I could make !! I started with cookie & ice cream. This is really an easy receipe ! You should all try !

Ingredients:

*ingredient a*
- 4 egg yolk
- 25g caster sugar
- 7 pieces Oreo biscuit filing

*ingredient b*
200g dairy whipping cream

*ingredient c*
250g non diary whipping cream
1/2 tsp vanilla essence
Some crushed Oreo biscuits

Methods:

1. Beat a until well mixed and slightly pale. Bring b to boil at low heat. Remove from heat, add in a and mix well.
2. Double-boil a and b mixture until slightly thick. Remove from heat and leave to cool.
3. Whisk non diary whipping cream until stiff. Add in (method 2) mixture, vanilla essence, some crushed Oreo biscuit and stir well. Pour mixture into a prepared container and sprinkle crushed Oreo biscuit on top. Freeze overnight or until set.

Before freezing ...

After an overnight freezing...

Anyone wants a scope ??

Read more...

My self improved Oreo Icecream cake

My hubby betted with his second auntie on something and he lost the bet. So now he ows his second auntie a Swensen treat, and all his cousins are asking for the ice creams ! Since it is hubby's birthday on Sunday, I decide to self improve on the Oreo Ice Cream cake. And I am proud to present my new self improved Oreo Ice cream cake made up of the following:

Bottom Layer - Oreo Biscuits
1st Layer - Half Chocolate Ice Cream & Half Vanilla Ice Cream
2nd Layer - Oreo Biscuits
3rd Layer - Cookie & Cream Ice Cream
4th Layer - Chocolate Whipping Cream
5th Layer - Oreo Biscuits

However, I was quite impatient and didn't wait for at least 6hours for the cake shape to be formed. I removed the mould too early and the cake was kinda ruined at the side. Anyway, I am not sure about the taste. But I think it should taste great. Looking forward to taste it tomorrow !!!

Read more...

Oreo Icecream Cake

I tried making an Oreo Ice cream cake today. Wanted to do testing before I do up a real one for my hubby this Sunday to celebrate his birthday on Monday. Gotten the recipe from this "Happy Home Baking site, mine doesn't look as nice. But nevermind ! It is my first attempt, I will do a nicer one this Sat/Sunday. But it is really yummy !!! Those who want to eat this cake, must visit me within these few days !! hahha

Ingredients

110g oreo cookies (finely crumbled)
40g butter, melted and cool
about 1 tub of ice cream (1.5 ltr)
1 cup whipping cream
150g dark chocolate, finely chopped

Method:

1.Line the sides of a loose bottom pan with plastic sheets. Set aside.

2.Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. Freeze the base for at least 1 hour.

3.Soften the ice cream at room temperature. When the ice cream is soft enough, place it in a mixing bowl. With a spoon or spatula, stir the ice cream until it is spreadable. Spoon the ice cream over the oreo base, ensure all gaps are filled. Depending on the depth of the pan, fill it with enough ice cream till it reaches about half to one inche before the rim. Cover with a cling wrap and freeze for at least 2 hours.

4.When the ice cream layer is set, prepare the chocolate ganache. Place cream and finely chopped dark chocolates in a bowl over a pot of simmering water. Stir till the chocolate melts complete. Leave to cool off.

5.This step has to be done as quickly as possible. Spread the chocolate ganache over the ice cream layer. Decorate as desired.

6.Cover with cling wrap and freeze for at least another 6 hours before unmolding. When ready to unmold, dampen a kitchen towel with hot water and wrap it around the pan and hold it there for about 10seconds. Remove the towel and unmold. After unmolding the cake, return it back into the freezer to firm up before serving

Read more...

Cream cheese coffee cake

Hubby kept nagging at me that I didn't make his favourite cake - Coffee cake. So I took some time to modify this coffee cake recipe I found online. Couldn't put in blueberry as my hubby hates fruits and needed to change some of the ingredients as I did not have them at home.

For the cake base:
1 1/2 c rice flour mix ( I used plain flour)1/4 t salt
1/4 t xanthan gum (I don't know what is this, so I didn't put this in)2 t baking powder
1/4 c butter, softened
1/4 c sugar
1 egg
2/3 c milk
1 t vanilla (I added 1 t of coffee essense too)

Preheat oven to 190 degree celscius. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well, then spread into a 8x8 pan or an 8" pie/tart pan.

For the cream cheese layer:
8 oz cream cheese, softened

1 egg yolk
1/4 c sugar
2 t lemon juice or vanilla

Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the coffee mix.

For the streusel layer:
2 T rice flour or almond meal (I used plain flour)
2 T butter
3 T sugar
1/2 t cinnamon

Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.

Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.

Read more...

Arnott's Choc Ripple "Cake"

Thanks to my hubby's cousin, she helped us bought the Arnott Choc Ripple biscuits from Oz. However, I didn't managed to make the "cake" look nice

Preparation time 25 minutes
Chill Time Overnight
Serves 9+

Ingredients
300ml cream
1 tsp caster sugar
Vanilla essence
1 pack Arnott’s Choc Ripple Biscuits
Crushed nuts, grated chocolate or seasonal berries to decorate

Method
Add sugar and a drop of vanilla essence to the cream and whip until very stiff.

Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.

Cover the log thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.

Before serving, decorate log with grated chocolate, if desired.

To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.

Read more...