coffee marble cheesecake

Base
1 slice 8'' sponge cake

CREAM CHEESE MIXTURE A:
350g fresh milk
50g condensed milk
250g cream cheese
50g plain flour sieved
5 egg yolks

B: 5 egg whites
80g caster sugar

C (own)Mixed: 2 tbsp coffee
1 tbsp kahlua, 2 tsp sugar
i add some alcohol taste to the coffee mixed.

METHOD
Preheat oven 180Degree C.Line a 8'' round baking tin with grease proof paper & put in a sliced of sponge cake.

Double- boil fresh milk, condensed milk & cream cheese until cream cheese has melted completely. Add plain flour, stir & cook until mixture has thickened.

Remove & leave to cool. Add egg yolks and stir well.

Whisk egg whites & caster sugar at high speed until soft peak is formed. SLowly mix into cream cheese mixture.

Strain the mixture onto the sponge cake.

Pour C on top of white cream cheese mixure.

swirl through for marble effect.

Steam-bake cheesecake in the preheated oven at 180 Degree C for 20minutes. Reduce the heat to 140 Degree C & bake for another 1 hour & 45 minutes or until cooked.

Leave cake to cool on oven with door ajar for 1 hour.

Chill in the fridge for 4 hours

Mango Cheesecake

Base
150g digestive biscuits, crushed
100g melted butter
50g toasted cashewnuts,chopped

Creamed Cheese Mixture
A: 500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh, diced

B: 200g non-dairy whipping cream, whipped
1 1/2 tbsp gelatine pwder,
mixed with 4 tbsp water & double-boiled until dissolved

Top Layer
1 tsp gelatine powder, mixed with 100ml water, double-boiled until dissolved
2 tbsp fresh mango puree

Method
1. BASE: Combine all the ingredients & press into 9'' round spring foam baking tin. Chill in the fridge 20 mins / until the base is firmed.

2. CREAM CHEESE MIXTURE: Use a mixer to beat cream cheese, caster sugar, mango puree until smooth. Add in Mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixtures & stir well. Pour mixture onto the prepared base.

4. Chill in the fridge for 3 hours.

5.TOP LAYER: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake & return to the fridge to chill overnight. Cut & serve.

Setting

After 3hours of chilling

bicuits base cant be thicker.

I replace digestive biscuits to wheat biscuit,coz store outa stock.

+ i crushed too many biscuits for the amount of butter i suppose to use. :P

images taken by Samsung Omnia

Vanilla Cheese cake

Bought a baking book from Malaysia,
so decided to try out the recipe :p

Ingredients
A: 150ml fresh milk
*1/2 stick dried vanilla pod or 1 tsp vanilla essence
250g cream cheese
3 egg yolks

B: 3egg whites
80g caster sugar

Method
1. Preheat oven to 200Degree C.Line a 7'' round cake tin with grease proof paper.

2. Put fresh milk & vanilla pod into a saucepan, stir & cook until slightly boiled. Remove vanilla stick & leave to cool.

3. Mix cream cheese & egg yolks until smooth by using a mixer. Slowly mix in mixture (2)

4. In another clean bowl, Whisk egg whites & caster sugar at high speed until soft peak is formed, Mix into cream cheese mixture in 3 batches

5. Pour cream cheese mixture onto the lined cake tin & level the surface.

6. Steam-bake the cheesecake in preheated oven at 200Degree C for 15mins / until the surface is slightly brown. Reduce the heat to 150 Degree C & bake for another 50mins / until cooked. Turn off oven. Let cake cool in oven with door ajar for 1 hour.

7. Chill cheesecake in the fridge for 4 hours. Remove cake from tin. Cut into pieces & serve.

Note: It is not necessary to boil the milk if using vanilla essence. Just add vanilla essence into cream cheese, yolks & beat until smooth.



Was too anxious to try it out, forgot to tk the pic of the whole cheese cake. :p



images taken Samsung Omnia

Grilled Chicken with vegetables

Recuperating at home for the very long weekend,
decided to try grilling the veges..

Marinating the veges with a little balsamic vinegar(approx.1 teaspoon)
a pinch of salt and olive oil.


i was a little lazy to cut them so leave the 1/2 the chicken whole.
Marinate with 2 tbsp cajun hot spices and roast chicken spices from masterfood.

i add some mixed herbs for aroma and enhance flavour.

stack the veges at the bottom tray, chicken on top.

Voila! 20-25mins 482 degree Fahrenheit

labour day..

This long weekend, i took the time to take care of my love(KITCHEN!)

I spent few hours cleaning up and prepare meals.

I've a living room which are not big for hosting more than 10guests,

but ive a long kitchen which equipped with a huge fridge,oven & saving up to get more wares for my cooking..

Le Creuset enameled cast iron

Le Creuset Cherry Red Round Dutch Oven:Perfect for cooking meats and vegetables in a simmering broth, the 7.25-qt. red Round Dutch Oven by Le Creuset includes a tight-fitting lid that helps seal in moisture and flavor. Constructed of cast iron to absorb heat quickly, distribute it evenly and retain it for maximum efficiency, even at low temperatures. Porcelain enamel surface won't react with food, and doesn't absorb odors or flavors. Elegant enough to take right to the table. Oven-safe to 450 degrees F and dishwasher-safe.

Roasting Pans with racks

Made of strong, mirror-polished 18/10 stainless steel, this 15-in. Roasting Pan is beautiful enough to go straight from the oven to the dining table. It includes a professional meat rack with easy lift rotating handles that allow you to safely and easily lift the rack and food out of the roaster or rotate down for easy storage. Dishwasher safe and oven safe up to 500 degrees.

Dual Grinder by Chef'n

Chef'n Stainless Steel Dual Grinder:A unique grinder that dispenses both salt and pepper, either simultaneously or separately, with a gentle squeeze. It works using only one hand so your other one is free for stirring or blending as you add spices. The soft, cushioned handles feature either a "P" for pepper or "S" for salt. Inside, durable metal grinders crack salt and pepper with ease; select from fine or coarse grains with an adjustable lever. Comes filled with a medley of peppercorns and coarse sea salt.

looking for a single grinder rather than both pepper and salt together.