baking fiends unite!

Sliced Cheese Cheesecake

I've bookmarked this recipe for sometime but did not get around to making it coz somehow, by impulse, I tend to pick up a block of cream cheese during grocery shopping. On my latest grocery shopping trip, I had managed to convince myself that I DO NOT need another block of cream cheese that will eventually be sitting in the fridge till almost expiry that only then will make me jump up and do something with it. *pat myself on my back*

Back to the cake.... Sliced cheese is what I will always have in my fridge (and I believe many household will have it too), and the recipe is so simple and straightforward, that I really have to try it.

Thank you Zu for posting this recipe. I followed the recipe to a T, except that I omitted the lemon juice and extended the baking time another 10mins as I read in the comments that the texture of this cake is kinda soft and mushy. The additional 10mins solved the problem. The cake turned out very well... Love it!

Here's the recipe:

What you need

5 slices of cheese
200ml of milk
70gm butter
4 egg yolks
70gm cake flour
1 tsp vanilla paste
65gm sugar
4 egg whites

What to do

Place a greaseproof paper on the base of an 8-in pan and preheat oven to 170C.
Break sliced cheese into smaller pieces and add to the milk in a small pot.
Apply low heat to the milk and melt the cheese, making sure that there are no lumps.
When cheese had melted, remove pot from fire, stir in the butter. Set aside.
Whip egg whites in a clean bowl till foamy and add in the sugar. Continue to whip till stiff peaks form. Set aside.
In another bowl, beat the egg yolks till light, pour in the milk/cheese/butter mixture and drop 1 tsp of vanilla extract into it. Stir till well blended.
Sift in flour and fold into the mixture till batter is smooth.
Fold in 1/3 of the whipped egg whites into the batter, once well blended, fold in remaining egg whites. Be careful not to deflate the egg whites. Final batter will be watery.
Pour batter into 8-in tin and bake, baine marie, at 170C for 20mins and lower the temperature to 140C and bake it for further 50mins.
Cool cake and chill before serving.

Labels: Cakes, Cheesecakes

Earl grey cheesecake

Settled on an earl grey cheesecake recipe for Father's Day. From the recipe, I deduced that it shd be similar to the Japanese cheesecake, which is soft, fluffy and light.

However, I underbaked it and that explained the "pear-shaped" figure that the cheesecake spotted. I followed the recipe and baked it for a good 70mins, but I guess it's still not enough. Anyway, after leaving it overnite in the fridge, it tasted good! Moreover, the earl grey taste was not prominent enough... or maybe the cream cheese is too strong? hmm....

Here's the recipe for anyone interested to give it a go.

What you need (for a 9-in cake)
For the base:

120gm crushed oreo cookies
55gm soft butter

For the cake batter:

500gm cream cheese
30gm icing sugar
12gm earl grey tea leaves
150gm water
50gm butter
1 no. egg yolk
2 nos. whole egg
3 nos. egg white (ard 120gm
80gm sugar

What to do

Simmer tea leaves in water for 3 mins. Use 80gm.
Grease mold, lay baking paper at base & wrap base wif alu foil.
Add in butter to crushed oreo cookies. Using a spoon, press and smooth the cookies onto the base of mold.
Melt cream cheese using brain marie and make sure there are no lumps.
Mix in icing sugar.
Beat cream cheese using the mixer, till fluffy. Add in soft butter.
Add in egg yolk and whole eggs and beat till combined.
Add in earl grey tea and some tea leaves (optional)
Place mixture over brain marie but do not on the fire.
Whip egg white till frothy and add in sugar till wet stiff peak.
Lighten cream cheese mix with a little of egg white. Fold in remaining egg white into mixture.
Place mold in water bath, bake at 180C till it turns golden on surface, lower temp to 150C till baked, ard 65-75mins.