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.

CNY Sugi Cookies

Ingredients:

250g QBB ghee

1 teaspoon vanilla essence

500g plain flour

2 teaspoons bicarbonate soda

180g icing sugar

3/4 teaspoon fine salt

Method :

Melt QBB ghee over low heat and cool.

Add vanilla essence to cooled ghee.

Combine all the dry ingredients in a bowl

Pour ghee mixture in flour mixture and knead well to form a firm dough.

Preheat the oven to 160 deg.

Roll dough into melt-in-your-mouth ball sizes.

Bake for 25 - 30 minutes till cooked but not brown.

Once cooled store in air tight container. The more longer the cookies are stored,the more tastier it gets.

Butter Cookies

Ingredient:

180g butter
30g egg whites
80g icing sugar

180g plain flour
80g rice flour
80g cornflour
 
Method:

1. Preheat oven to 130 deg.
2. Cream ingredient butter, egg whites and icing sugar till combined. Fold in sifted plaing flour, rice flour and corn flour and use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.
3. Remove the chill dough from the refrigerator. Stamp out cookies using different cartoon moulds.
4. Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes.
5. Cool well and store properly.