Rainbow Cheesecake & Strawberry Cheesecake

Just see how gorgeous these cheesecake is! I have always love cheesecake, regardless baked or non baked. I LOVE this cheesecake! It is not only looked beautiful but it also tasted beautiful!

Today is the my 14th Wedding Anniversary.  This Strawberry Cheesecake was done yesterday in prep of my celebration today.  It was really fun to see beautiful layers settling down.

I made a Rainbow cheesecake at the same time for my lovely neighbour who bought us a box of yummy krispy kreme donuts! It was really sweet of them. *^.^*

I think the most challenging bit of the making of this cheesecake will be the pouring of the different color cream cheese mixture.   You need to pour them steadily into the centre to get the perfect layering effect, which I think I did a pretty good job.

Fruity Cheesecake

I have not been baking much since kiddos got promoted to higher primary.  I was trying hard to deal with the stress from work as well as kiddos studies at the same time. Honestly I've let things slow down here a bit more. 

With the end of the FY closing in March, my lift has calm down a bit and I'm ready to swing back into baking for Hubby's Birthday.  

Without further ado, I present to you the favorite recipe of the two most important men (hb & prince KH) in my life.  Cheesecake!!! 

Hb nephew bday fall in the same month so they shared the cake. **^.^**

the side cut view

What I need:

base:
220g digestive biscuits, crushed into fine crumbs
100g melted butter (more if you prefer firmer base)

filling:
500g cream cheese, soften at room temperature
100g icing sugar
2 tablespoon gelatin powder
80ml boiling water
1.5 teaspoon vanilla essence

 250ml of low fat yogurt (*any favour you like)

1 pack of agar agar
1l of water
150g sugar (can be adjusted based on individual preference)
lots of fruits like, strawberries, blue berries, mango, mini kiwi etc.

How to do:
1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 2 hours.

2. Place gelatin powder in boiling water in a bowl and let it stand for 10 mins. Heat a pot filled with some water until just simmering and place the bowl inside the pot (bowl not touching the water). Dissolve gelatin and boiling water in the bowl,  put aside

3. With an electric mixer, beat cream cheese , icing sugar, yogurt and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour half of the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture,  chill in the fridge for 30 mins.

5. Pour the balance of the cheese mixture into the cake tin, lay and decorate the fruits on the cheesecake, chill in the fridge for another 30 mins.

 

5. Dissolve the agar agar powder in 1l of water and bring to boil. Pour the agar agar on the cheese mixture. chill for a few hours before removing from the cake tin

 

Strawberries Jellyheart Cheesecake

Valentine is here , so is my little prince birthday.  

For the last 2 years, my lil prince had requested for triple layer cheesecake, and he asked for the same thing again this year..(o_o).  He just loved cheesecake!  But this cake is pretty time consuming, therefore, I decided to make something simpler, with the consensus of my lil prince.

After going through my recipe collections, I decide on this Strawberries Jellyhearts Cheesecake.  I have made this last year but Im not very satisfied with the taste.  This cheesecake is a great treat for all, they are pretty to look at and a delight to eat. A layer of golden butter crust, follow by a layer of smooth cheese, lastly a layer of agar agar with strawberry heart. They are not difficult to make and are non-bake, so all you need is a whisk and the fridge with a little patience.

This time round, I modify the recipe a little by adding in low fat yogurt with mango and nata de coco, we all loved it very much as the taste were very refreshing . 

This cheesecake is definitely a keeper for those of you who loves cheesecake, Simply awesome, yummillious!!!!

What I need:

base:
220g marie biscuits, crushed into fine crumbs
100g melted butter (more if you prefer firmer base)

filling:
500g cream cheese, soften at room temperature
100g icing sugar
2 tablespoon gelatin powder
80ml boiling water
1.5 teaspoon vanilla essence

250ml of low fat yogurt (*any favour you like)

1 pack of red color agar agar
1l of water
150g sugar (can be adjusted based on individual preference)
Some strawberries, cut into half.

How to do:
1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 2 hours.

2. Place gelatin powder in boiling water in a bowl and let it stand for 10 mins. Heat a pot filled with some water until just simmering and place the bowl inside the pot (bowl not touching the water). Dissolve gelatin and boiling water in the bowl,  put aside

3. With an electric mixer, beat cream cheese , icing sugar, yogurt and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill overnight.

5. Dissolve the agar agar powder in 1l of water and bring to boil. Pour the agar agar on the cheese mixture. chill for a few hours before removing from the cake tin.

Strawberry Jellyhearts Cheesecake

After Im done with the triple layered cheesecake for my boy's Birthday celebration, I told myself that I must make this strawberry jellyhearts cheesecake for my wonderful colleagues in office for Valentine.  

A very popular non-bake cheese cake in Singapore, this recipe has been blogged over and over again by food bloggers in Singapore.  They are not difficult to make and all you need is a whisk and the fridge.

I used the digestive biscuit base and cream cheese filling from my triple layered cheesecake that I have made earlier.  This is the first attempt and Im really glad that it turn out well.

 

wwHappy Valentine ww

pretty to look at and a delight to eat

I just ww LOVE ww heart-shaped strawberry in jelly over cheese cake.

Triple Layer Cheesecake revisit

One year ago, I made a triple layer cheesecake for my boy birthday.  He loved it so much that he requested for the same cake for his birthday this year.... Oh Gosh!!..I didnt even realised that one year has passed...time really flies..he is 10 this year and Im getting older too :( 

Im glad that he still love eating cakes that I baked and giving me lots of suggestions on how I can improve.  :) 

Happy Birthday my handsome boy :)

This time round, Im more prepared. 

Very pleased with the evenly spread layered.

Ribena Marble Cheesecake

I love cheesecake and so does the little ones at home. This is my 4th time doing non baked cheesecake. It is just so easy and simple because there is no baking involve.  Love the Ribena taste as it is just so refreshing and chilling, just nice for today hot weather.

 

Ingredients

crust:

150g digestive biscuits, finely crushed
60g butter, melted

filling:

100ml water
20g (2 tablespoons) gelatin granules/powder
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) natural plain yogurt
75ml Ribena blackcurrant juice cordial

topping: (I omitted this)

100ml water
2 teaspoons gelatin granules/powder
80ml Ribena blackcurrant juice cordial.

Method:

 

1.   Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)

2.   Filling: Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

3.   With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.

4.   Divide mixture evenly into two bowls (about 1 cup each). Add 75ml of Ribena into one of the bowls and mix well with a spatula.

5.   Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect. Refrigerate until set (about 2 hours as stated in the recipe, but I left mine to set over night since I omitted the topping).

6.   Topping: Measure water into a bowl and sprinkle in the gelatin. Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove bowl from the pot and stir in 80ml of Ribena. Set aside to cool. When completely cooled, pour mixture over the cheesecake and chill for several hours or overnight until set.

Got this beautiful recipe Ribena Marble Cheesecake from HHB, Thanks to her for sharing.

Triple Layer Cheesecake

 

Ingredients:  

for the base:

140g digestive biscuits, crushed into fine crumbs (more if you like yr based to be thicker)

60g butter, melted

for filling:

500g cream cheese, soften at room temperature

130g caster sugar

400g non-fat plain yogurt

4 teaspoons gelatin powder

6 tablespoon water

140g dark chocolate, melted

40g dark chocolate + 100g white chocolate, melted

140g white chocolate, melted (personally I find it white choc too sweet, do look for unsweetened ones if you don't have sweet tooth :D)

Method:

1) Mix biscuit crumbs; melted butter together and press firmly with the help of a spoon onto the base of a 18cm round pan. Chill for 30 minutes.

2) Place the water into a small bowl and sprinkle gelatin over. Place the bowl in a pan of boiling water and dissolve the gelatin.

3) Beat cream cheese in a mixer till soft. Add sugar and beat again. Add yogurt and beat till smooth.
4) Divide cheese mixture into 3 equal portions （est 340g per portion) 
5) For the 1st portion, stir in 160g of melted dark chocolate and spread evenly on the biscuit base. Chill in the fridge for a while.
6) For the 2nd portion, stir in mixture of 40g melted dark chocolate and 120g melted white chocolate. Spread over the 1st layer. Chill in the fridge for a while.
7) For the 3rd portion, stir in 80g of melted white chocolate. Spread over the 2nd layer.
8) Chill for 3 to 4 hours or overnight
9) decorate it with some fruits before serving.

Japanese Cheesecake

I have made japanese cheesecake many times. The main differences between this cheesecake and a standard baked cheesecake is that the Japanese version is crustless, it uses less cream cheese, and that it has a whole lotta whipped egg whites for lightness. It is super, super fluffy!   Below are some I have baked. :-) 

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar

Method:

1. Whisk cream cheese, butter and milk in a bowl over a pot of water.
2. Cool the mixture.
3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
4. Whisk egg whites until soft peaks form. Whisk in cream of tartar and sugar.
5. Fold in egg white into cheese mixture
6. Pour into cake pan (do not grease pan) and bake in pre-heated oven (180 degrees) for five minutes and lower heat to 160 degrees.
7. Bake for an hour. Remove from oven and invert cake pans onto a cooling rack.
8. Leave to cool for 30 minutes before releasing cake from pan.