HAPPY FATHER'S DAY!

HAPPY FATHER'S DAY! (:

NON BAKE OREO DURIAN CHEESECAKE! decided to try it when i see it on wen's blog. no regret trying it. i fridge it overnight and put it into the freezer in the afternoon. it taste like ice cream. YUMMY! (: personally, i tink it can be more duriany :D

Biscuit Base

150g Digestive Biscuits (Crushed)
70g melted butter
Mix biscuit crumbs and melted butter together and press into an 8" loose bottom tin. Chill it till it hardened.

Durian Cream Cheese Filling:
350g Cream cheese
60g Caster sugar
350g Durian flesh (add in 1 tbsp of sugar and cooked over a saucepan till it heated through, set aside to cool)
350g Whipping cream (dairy)
1/2 tsp Vanilla extract
1 tbsp Gelatin
3 tbsp Water

OREO (crushed)

Method

1. Soaked gelatine with water for 5 mins, melt it over a pot of simmering hot water/microwave. Set aside.

2. Whip up the whipping cream & vanilla extract until thicken, transfer it to a bowl. Leave it in the fridge till ready to use.

3. Using the same mixing bowl to beat the cream cheese and sugar on high speed till smooth, stir in the gelatine mixture.

4. Stir in cooked durian flesh and fold in whipped cream till well mix.

5. Pour half the mixture into the biscuit base, place pieces of oreo all over. Pour the rest of the mixture on top. Chill or freeze for at least 4 hours or overnight.

 

 

my BOOK CRAZE! work hard on chinese translation! :D

sis-in-law bought this for me during her taiwan work trip (:

[top] bought at KINO 20% sale. [bottom] bought at popular 25% sale.

cousin helped me to buy pure rum when she's back from her work trip. what to do with this?

pure rum

RUM AND RAISIN! (:

well, rum and raisin cheesecake next on the list? what else with rum and raisin?

much awaiting, MANGO CHEESECAKE (: for aspiring bakers #4

HAPPY BEALTED VALENTINE'S DAY (:

finally, those mangoes are ripe and i baked TWO 8 inch and ONE 9 inch mango cheesecake and left with 4 mango. imagine the generosity with the adding of mangoes (: tried out 8 inch and 9 inch tin. i personally prefer 9 inch tin because it'll yield a bigger cake and they wont feel sick with too much cheesecake. however, i like the 8 inch tin as the cake look taller and prettier but takes a longer baking time. DILEMMA. so, up to your choice (:

taste of the cheesecake? i talk sooo much about it, it'd better be yummy! the number of times i baked this, i must say, mango is important. pls use mango that's ripe and sweet. it'll definitely produce a nice fragrance. the cheesecake is moist and doesnt stick to your teeth (: the first bite, you'll taste mango and the cheese flavour will come in next. not being a big fan of cheesecake, im able to accept the taste.

im submitting this to aspiring bakers #4 love in the air hosted by ellena so, i cut the mango into heart shape to deco it (: simple but hope you like it (:

Recipe adapted and modified from "Cheesecake Seduction"

Base
200 g digestive biscuits, finely crushed
90g butter

Filling
500g cream cheese
120 100g sugar
1 tbsp + 1 tsp custard powder, sifted
30g cornflour, sifted
360 450g mango puree
4 eggs, lightly beaten
200ml non dairy whipping cream

Topping
2 mango, diced/shaped/sliced
2 tbsp apricot glaze
2 tbsp water

Method

Preheat oven to 150 degree C.

Base
Melt butter in pan over low heat. Add to crushed biscuits and mix well.
Press into a greased 8/9 inch springform/loose bottom pan with back of a metal spoon.

Filling
Beat cream cheese till smooth.
Add sugar, custard powder and cornflour, and beat till smooth.
Add mango puree.
Slowly pour in eggs and mix till well combined.
Add cream and blend until mixture thickens.
Pour filling on biscuit base. Place cake pan in water bath. Bake for 1 hour 50 mins if using 8 inch pan OR 1 hr 30 mins if using 9 inch pan OR until filling is set buy slightly soft in the centre.
Turn oven off. Leave cake in oven for 30 mins with door close. Remove water bath from oven. Leave cake to cool completely in the oven with door ajar.

Topping
Arrange mango in cake.
Stir apricot glaze and water until flaze dissolves. Glaze top of cake. Cover and refrigerate at least 6 hours.

Note:

i used a plate to cover when mixing because, since the addition of eggs and cream, splashing occurs!

after turning off the oven, i leave the cake in the oven for 30 mins with the door ajar and remove it from the oven and my cake didnt shrink or crack.

i refrigerate the cake after cooling it completely and topped with mango only when im serving it as mango turns black due to oxidation.

BAKES!

UPDATE! this is the cakes that i baked for my nephew's one year old birthday (: he's super cute right!!!

MANGO CHEESECAKE (:

PEACH CHEESECAKE (:

next, FINALLY my nephew's one month old celebration ended (: have been busy preparing and baking for this day! totally overworked. so much to juggle too!
baked light cheesecakes (really yummy, according to the guest), 4 trays of strawberry cheesecake aka jelly hearts, brownies sprinkled with almonds, DDL chiffon cake and cookies (:

my FIRST chiffon cake was quite fun (: it was DDL chiffon cake. no prob unmoulding just that it doesnt look very pretty like some of them who baked it ): and the top have cracks a bit like volcano! hahah. it taste of DDL obviously.
i'll type out the recipe soon. SORRY!!

LIGHT CHEESECAKE (:

LIGHT CHEESECAKE (:

DULCE DE LECHE CHIFFON CAKE

BROWNIE

STRAWBERRY CHEESECAKE