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.

Oreo Cupcakes

Year 2012 has been a very busy year for me, juggling between work and kids really burned me out, as you can see from the number of bakes dropping..hahhah.... But then, I will still bake at least 3 cakes a year, for my dearie, for my prince and my princess. 

Today I tried my hand at something I had been meaning to do for a while, Oreo cupcakes.  School is re-opening soon in another week time, this will probably my last bake of year 2012. 

whole Oreo at the bottom

with crushed Oreo mixed in the cake batter

It hadn't actually planned for it so I use sponge cake mix for the cake, they are super easy to make. 

What I need;

250g sponge cake mix

50g unsweetened cocoa powder

5 eggs

50g butter (melted)

50g water

How to do it;

- pre-heat oven at 180 degree.

- In a huge bowl, put sponge cake mix, cocoa powder, eggs and water together

- whisk at high speed for 10 mins, reduce to medium speed for 5 mins

- fold in the melted butter, mix well and put aside.

- place one oreo or crushed oreo at the bottom of the cupcake liner

- pour the cake batter into the cupcake liner till 80% full

- bake for 15 -20 mins until a skewer inserted into the centre of the cake comes out clean.

- remove the cupcakes from the oven tray and cool completely before frosting them.

What I need for frosting;

250g room temp unsalted butter

200g - 250g icing sugar, sifted (*  I use only 150g)

1 teaspoon of vanilla extract

crushed oreos (depending on individual preference)

whole oreos for deco.

How to do it;

- using a mixer, beat butter and gradually add in the icing sugar till it is fully incorporated.

- add vanilla extract and mix well before stir in the crushed oreos.

- pipe the frosting onto the cooled cupcake and top each with an oreos (can use chocokate too)

* I'm not a sweet tooth person so I have reduced the amount of icing sugar so the frosting may be a bit softer.  To make it easier to pipe, you can put the frosting into a pipping bag and place it in the fridge for 20 mins before using.

# store the cupcake in an airtight container in the fridge, can keep for 3-5 days.  Thaw for 5 mins in room temperature before serving. :)