After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

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WHAT IS REQUIRED

For Biscuit Crust

• 150 grams of plain sweet biscuits

• 50 grams of melted unsalted butter

For Fillings

• 500 grams cream cheese (at room temperature)

• 125 grams caster sugar

• 80 ml (1/3 cup) lemon juice

• 315 ml (1 1/4 cups) of creamed (whipped)

• 250 grams of red dragon fruit (meshed and become puree)

• <font face="Microsoft PhagsPa"3 tablespoons of gelatine

• 1/3 cup of water

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STEPS OF PREPARATION

Preparation of biscuit crust

• Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

• Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

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Melting the gelatine and preparation of red dragon fruit purees

• Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

• Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

• Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

• In a standing mixer, whipped the cream until firm peak form and set aside for later use.

• Using the same mixing bowl, put sugar and softened cream cheese.

• Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

• Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

• Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

• Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

• Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

• Lightly tap or shake your baking tin and you will see patterns start to evolve.

• Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

Hope you like the post today. Cheers and have a nice day.

Peanut Butter Cream Cheese Ice Cream–Another Crazy Adventure

INTRODUCTION

I swore do not know there is such type of ice cream in advance. It just another crazy adventure of Guaishushu.

I have prepared a few cheesecakes (Ferrero Rocher Oreo cheesecakes and durian cheesecakes) and I have ever froze those cheesecakes in the freezer since we can’t finish the cheesecake that few days. What I have discovered is that though frozen, there were not much changes to the texture of the cheesecake if it were defrosted at the room temperature. That make me wanted to try making ice creams using cream cheese.

Today, based on this belief, I toyed with 250 grams of cream cheese to make the ice creams. Only after I have made the ice creams, I searched for the recipes and realized there are quite a number of cream cheese ice creams recipes. However, this ice cream is made using my lazy theory of one number baking ratio (of course there is no baking but all ingredients were in the same ratio). In the event that there is any recipe on the net that is the same as this recipe, it is pure a coincidence.

This is an extremely easy recipe and there is only one sentence to describe how to make the ice cream! If you like cheesy peanut butter flavour, you will not regret making this.

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WHAT IS NEEDED

• 250 grams of cream cheese (at room temperature)

• 250 grams of peanut butter (at room temperature) (either chunky or smooth type of peanut butter)

• 250 grams of icing sugar

• 250 grams of double cream or normal cream.

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STEPS OF PREPARATION

• In a big mixing bowl, place all ingredients together, used a mixer to beat until well mixed,

• Scoop the ice cream into a box and freeze for at least 3-4 hours. You may consider adding chocolate sauce in between the “stacking” of ice creams.

• Alternatively, you can use some dessert cups to serve the ice cream.

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CONCLUSION

I really did not have much more to share about this ice cream.

It is rich, tasty and tasty. Drizzle with chocolate sauces and topped with some almonds or brazil nuts will heighten your palate and bring the diner to another level of enjoyment.

Pardon me to say that “ you never try, you will never know”! Do not lose confidence for its simplicity in preparation. A single scoop may not be enough for one… it will lead to another…

Variations are many. With the same logic, I can’t see why strawberry and other fruits cannot be added.. Use your own creativity and create one that suits your family’s taste buds.

Hope you like the post and cheers.

Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干）

UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

• 100 grams of butter

• 100 grams of plain flour

• 50 grams of instant oat

• 50 grams of instant baby cereals

• 100 grams of sugar

• 100 grams of eggs

• 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

• 1 teaspoon of baking powder

• 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

• Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.

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Preparation

• Get ready 2 baking trays lined with parchment paper or baking paper.

• Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

• Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

• Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

• Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

• Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

• Cooled completely in a rack before store in an air tight container.

• Best served with hot tea and coffee and as a snack.

VARIATIONS

• If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.

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CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

Cheers and have a nice day!

 

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

FOOD PREPARATION SERIES INDEX

 

 

The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:
Aloe Vera	Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!
Barley Peanut Soup	Easy Peasy Barley Bean Curd Sheets Sweet Soup （腐竹薏米甜汤）
Black Glutinous Rice	What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge
Sweet Potato Soup	Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert
Barley/Black Glutinous Rice	X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥）
Honey Dew Granita	C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰
Poached Bosc Pears & Dragon Fruits	X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖）
Bubur Cha Cha	X5 – Bubur Cha Cha (摩摩喳喳）
Drinks:
Chrysanthemum Tea	Come and have a cup of Chrysanthemum Tea (菊花茶）
Hawthorn Ume Tea	Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!
Roselle Tea	Game To Try Some “Wild Hibiscus” Tea………….?（洛神花茶）
Rhoeo Tricolor Tea	Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea （如意兰茶，蚌兰花茶，红竹叶茶）
Hedyotis Diffusa	Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶
Breads
Sarawak Style Butter Buns	Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..
Roast Meat Buns	P1 – Roast Meat Bun (烧肉包）
Cakes/Muffins/Scones
Banana Cake	P2 – Banana Cake (香蕉蛋糕）
Butter Cake/Pound Cake	1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version
Butter Cake/Pound Cake	Hey, My Chick Want To Eat My Zebra Pound Cake !
Chinese Steamed Sponge Cake	The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…
Chinese Steamed Sponge Cake	My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）
Steamed Sugar Cake	P3-Steamed Sugar Cake (白糖糕）
Microwave Mug Cake	Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…
Sarawak Midnight Cake	Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..
Grapefruit Chiffon Cake	Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?
Carrot Muffins	Simple Carrot Muffins for Your Love Ones…
Scones	Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…
Tapioca Cake	CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi
Cake Decoration Ideas	From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes
Cheese Cakes
Ferraro Rocher Ice Cream	Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake
Durian Cheese Cake	King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?
Cookies
Pineapple Tarts	What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts
Puddings
Bread Puddings	Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”
Cake Puddings	P4 – Cake Puddings (蛋糕布丁）
Cookie Puddings	Creative Food Series – Cookie Puddings 1
Cookie Puddings	Cookie Puddings – 2
Snacks
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)
Popiah	Malaysian Singaporean Chinese Food–Popiah Sarawak Style
Kueh Pie Tee	Malaysian Singaporean Chinese Food -Kueh Pie Tee
Roasted Peanuts	C2 – Spiced Roasted Peanut (香脆花生）
Rice and Porridges
Chicken Rice	Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?
Nasi Goreng Aruk	Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice
Fried Rice	N1 – Nameless Fried Rice (无名炒饭）
White Gourd Braised Rice	N2 – White Gourd Braised Rice （白莆焖饭）
Pork Porridge	N3- Pork Porridge (肉粥）
Noodles and Pasta Dishes
Kolo Beehoon	Food Preparation Series–Kolo Beehoon
Sarawak Laksa	Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)
Sarawak Laksa	Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)
Sarawak Laksa	Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)
Singapore Prawn Noodles	Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面）
Tom Yam Noodles	Bachelor’s Tomyam Noodles–Quick And Nice…
Tomato Yimin Noodles	What I cooked today (家常便饭系列）– 13-7-2013–Tomato Yimin Noodles (茄汁伊面）
Pasta Sauce	Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….
Meat and Savoury Dishes
Korma Chicken	Special – What I cooked today (家常便饭系列）– 22-7-2013–Korma Chicken (科尔马鸡肉）
Grilled Chicken	M1- Chinese Style Grilled Chicken (中式烤鸡）
Ginger Chicken	M2 – Ginger Chicken (姜丝鸡）
Soya Sauce Chicken	M4- Braised Chicken with Soya Sauce (酱油鸡)
Minced Pork with Taukwa	Creative Food Series–Minced Pork Belly with Taukwa
Miso Pork Belly	M3 – Miso Pork Belly （味增五花）
Meat Rolls	Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang
Vegetarian Dishes
Tempeh	Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh
Vegetable fritters	Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran
Vegetables	Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴
Chinese Lettuce	V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆）- Vegetarian
Bitter Gourd & Chinese Mustard	V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)
Shark Fin Melon Soup	S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹）
Vegetable Dishes
Luffa	D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜
Preserved Mustard	D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎）
Winged Beans	D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆）
Kailan with Prawns	V1 – Blanched Kailan With Prawn (芥兰虾球）
Romaine Lettuce Miso	V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)
Tofu and Egg Dishes
Minced Taukwa Omelete	D2 – Minced Taukwa Omelete （豆干蛋饼）
Braised Egg & Tofu	D3 – Braised Eggs and Bean Curd (豆干卤蛋）
Bean Curd Omelete	D5-Beancurd Omelet (豆干蛋饼）
Celery Omelete	D6- Celery Omelete (西芹蛋饼）
Steamed Tofu	D8-Steamed Tofu With Eggs (豆腐蒸蛋）
Salted Turnip Omelete	D9 – Salted Turnip Omelete (菜脯蛋饼）素
Devilled Eggs	Devilled Egg- Simplicity Rules…
Soup Dishes
Sweet Corn Soup	S1 – Sweet Corn Pork Rib Soup （ 玉米排骨汤)
Carrot Soup	S2 – White Carrot Pork Rib Soup (白萝卜排骨汤）
Double Mushroom Soup	S3 – Double Mushroom Chicken Soup (双菇鸡汤）
Bitter Gourd Pineapple Soup	S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤）
Chinese Napa Soup	S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)
Salted Vegetable Duck Soup	Salted Vegetable Duck Soup (咸菜鸭）– A Quick and Easy Way to Prepare This Traditional Soup Dish
Interesting Cooking Ingredients
Chilli	Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce
Belachan	Can You Stand The Smell of Belachan (Shrimp Paste)?
Belachan	Z1 – Belachan (Shrimp Paste) – Roasting Belachan

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version

INTRODUCTION

I am contemplating whether I should publish this post to share with readers. A 95% successful simple butter cake, after long thoughts and since some readers are requesting it, I have decided to share.

The next question is is it in this blog or its sister Facebook Page, Guaishushu’s Facebook Page, the answer is here because there are too many pictures to squeeze into the Facebook Page.

It followed by another question as to the name of the cake, there are so many versions of this cake floating over the net, I have decided to term it as Mrs. NgSK’s Butter Cake-Guaishushu’s Version.

Added On 14 August 2013

Subsequent to discussion with Ms. Wendy ( her blog is mentioned as follows), as the Guaishushu’s version is materially different from Mrs. NgSK’s butter cake as in her blog, therefore, I have decided to rename the cake as Pound/Butter Cake – Guaishushu’s version.

WHY THIS CAKE…

I have quite a detailed description of why I decided to make this cake including the recipe source and the reasons why it is called NgSK’s butter cake and you can refer here. Very briefly, Table for 2, a rather famous blogger in Malaysia is thanking a lady named Mrs. Ng SK for providing her a recipe that makes her butter cake with a flat top and crack less. You can read more from her blog here.

I have only followed her method of separate beating of egg whites and egg yolks, other than that volume of each ingredients is using my own traditional pound cake recipe. In addition, the steps that she detailed is also different from mine. Therefore, the name Guaishushu’s version were used.

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WHAT IS REQUIRED

The uniqueness of my recipe is it is extremely flexible and easy to remember. Look at the ingredients and you shall concur with me that it is an easy recipe to remember.

• 250 g of salted butter
• 250 g of sugar (divided into 150 g and 100g for beating egg whites)
• 250 g of self raising flour – sifted and set aside
• 250 g of eggs or 5 eggs separated into egg whites and egg yolks
• 250 g of fresh milk
• 2 tablespoons of vanilla essence

Note:

For the eggs, it is rather hard to get exactly 250 g. It is absolutely okay with that. What you need to do is for any excess volume of the eggs, you just deduct the excess from the fresh milk. For example, one egg is 58g and 5 eggs will work out to be 290g. Therefore excess eggs will be 290g –250g = 40g. You milk will become 250-40g = 210g. Another way of expressing it will be eggs + fresh milk = 500 g where eggs shall not be less than 250g.

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STEPS OF PREPARATION

The steps of preparation will involve:

• Beating of egg whites
• Creaming of butters
• Folding of flours and egg whites
• Baking

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Preparation…

• Preheat the oven to 180 degree Celsius

• Lightly grease an 8” x 8” baking tin preferably with a detachable base.

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Beating of egg whites…….

• In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until firm peak. Note that the bowl have to be extremely clean, dry and free of any oils.

• When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved. Spoon the filling into a clean bowl and set aside for later use.

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Creaming of butter

• Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar and butter, beat until light and creamy.

• Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

• Off the machine and bring out the mixing bowl.

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Folding of flours and egg whites…..

• Use a big metal spoon or wooden spoon or a spatula, quickly and swiftly fold in fresh milk and the sifted flours. Alternate between fresh milk and sifted flours.

• Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

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The Baking Process ……

• Transfer the batter into the baking tin and baked at 180 degree Celsius from the first 30 minutes.

• Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out cleaned.

• Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note that the demo picture here have a slight burnt on top and if you want to know the reasons you can refer to this post where I have explained my eagerness to get my cake done by upping the temperature.

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CONCLUSION

• This cake’s recipe is based on the traditional pound cake ratio of one each for each ingredients. Therefore it is easy for the readers to remember the recipe.

• The critical success factors of this cake is the separate beating of egg whites and egg yolks and the folding of flours and beaten egg whites into the batter. In the original recipe of Mrs. NgSK’s butter cake, Wendy the blogger advised that don’t be stingy with butter and her ratio of butter to flour is much higher than mine. My ratio is 1:1 whereas her ratio is 1:0.83. However, my ratio of milk to flour ratio is 1:1 whereas hers is 33%. Therefore, my butter cake is moister (in terms of water content) as compared to hers.

• It is possible to achieve the flat top with no crack if readers adhere to what is written above. It is rather usual in the process of baking, the cake have a rise in the middle and that very much depends on your oven temperature. However, for this recipe, as the cake is very light therefore the centre is also easier to cook. It will drop to the same level after cooling.

• With this process, I tend to agree with WendyinKK of Table of 2 that we are not jinxed to have a crack cake. It is the recipe that I previously used are not correct!

Cheers and have a nice day.

Results of second cake baked the days after

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

• Preparing the biscuit crust
• Preparation of gelatine
• Beating the cream
• Sifting the durian flesh
• Making the cream cheese fillings
• Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae^. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/

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WHAT IS REQUIRED

• 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.

• 150 g of melted butter.

• 350 g cream cheese at room temperature

• 750 g of fresh durian flesh (with seeds)

• 90 g of granulated sugar or sugar powder

• 1 cup of whipping cream

• 6 large teaspoons of gelatine powder 

• 1/2 cups of plain water

• 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

• 10 large teaspoons of gelatine powder 

• 1 cup of plain water

• 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

• Microwave heat your butter for 1 minutes and set aside for later use.

• In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.

• Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

• Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 

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Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

• Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.

• Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.

• Take out, let it cool at room temperature and set aside for later use.

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Beating of Cream…

• Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.

• Scoop out your whipped cream and put it in a fridge.

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Sifting of Durian Flesh…

• Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.

• Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

 

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Making the Cream Cheese Fillings

• Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.

• Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

• Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

• Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

CONCLUSIONS

• This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.

• Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.

• The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.

• All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

 

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What I cooked today (家常便饭系列）- 30-7-2013

You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my son’s birthday and I just want to expose him something different. In addition, my girl is crazy about baked potatoes and I thought why not I “try” to cook them something what they like…… 

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MENUS

Soup

Cream of Mushroom Soup (with fresh sweet corn kernel and button mushroom slices

 

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Entree

Tomato salsa (served with kiwi fruit cubes and sprinkle with mozzarella cheeses and Italian herbs)

 

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Main Dish

Grilled halibut with lemon cream sauce; and

Asian style grilled chicken breast with Japanese sweet barbecue sauce

Side dishes: Baked potato and sweet corns, buttered broccoli and asparagus and cocktail sausages

 

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Dessert

Durian Cheese Cake

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I am really not good in preparing western meals and I have well underestimated the time of preparation. We only can had dinner by 7:30 pm and I am really exhausted by then.

The kids loved the food especially the grilled halibut. For this dish, I have seasoned it with Italian herbs (oregano and basil), salt and bit of butter. I topped with some mozzarella cheese and grilled it for about 15 minutes.  I used the “juices” secreted out from the fish to make into cream sauce and it is exceptionally sweet without any seasonings and condiments.

As for the Asian style grilled chicken, apparently they don’t really able to appreciate it because I have used chicken breast instead of chicken thigh meat. They are complaining a bit hard and fibrous. I may have over grilled the chicken breast.

The girls are complaining that the serving is too huge for them. However, she managed to finish the baked potato. A really simple side dish and personally I loved it. I have to say I never knew that baked potatoes tasted so good as I usually order fries rather than baked potato or meshed potatoes. This was requested by my girl specifically she wanted baked potato.

The cream of mushroom soup was good. Initially, I was thinking of using the ready made cream of mushroom soup. Since I have some canned mushrooms and some cream at home, I have decided to make my own cream of mushroom soup. I butter fried the chopped onions and garlics, add chicken stocks, fresh kernel corns and mushrooms and let it boiled until the onion were very soft. Thereafter, creams were added to thicken the soup. That was a hit also.

As for the dessert – durian cheese cake. I have prepared it about 2 days ago and it is really a very rich and creamy cake. It is very nice but both me and my wife have eaten in guilt. Usually, for 1 piece, 4 of us shared and for my kids, they don’t really have sweet tooth and after one two bites, they just stopped. Frankly speaking, for an 8 “ cake , after 2 days, I still have 4 pieces left (after 2 pieces given to my neighbours). I am in the process of compiling the post and will share with readers very soon.

Lastly, hope you like the post to day. A lighter note before I end, while I am writing this, I heard my boy told her auntie  (my wife’s sister} that one of his birthday wishes is  that “there will be endless supplies of sausages and eggs”, his favourite foods … Such a simple wish… Haha.

Have a nice day and cheers.

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Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Updated Post on 16-10-2014

Last night, wife was asking what is for breakfast today? I told her I do not know and worst came to the worst, some biscuits.. Ha-ha. This morning, while I was cracking  my head what to prepare  muffins and scones that are fast and easy… It suddenly come across my mind to prepare some microwave butter cakes. It is very easy and moist and it took me about 15 minutes to prepare a 2 eggs cake- 10 minutes preparation and 5 minutes microwaving… I save my electricity, dishing, energy and time…

The texture of microwave cake is always very moist and like the preparation of muffins, I gather the wet ingredients and dry ingredients, stir until well mixed and microwave…Happy trying.

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INTRODUCTION

This is another post in my simple pastry making series, a cup cake or mug, a cake baked in a cup. It is baked in a cup or a mug cake in the microwave oven. It is fast, utilizing about 5 minutes. No electrical beaters, just mix using your choice of utensils and you will be able to get a cake like above. Scale down all the ingredients, putting in a microwavable cup, you can even prepare one for your kids breakfast. This post will share with you a one man breakfast chocolate cake, a coffee log cake and a cheesy buttery log cake.

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WHAT IS REQUIRED

	Chocolate Cake (1 man serving)	Coffee Log Cake (6 inches log)	Cheesy Butter Cake (6 inches log)
Container	1 microwavable cup of about 250 ml	1 microwavable cup of 600 ml	1 microwavable cup of 600 ml
Sugar	2 tbsp	80 g	80 g
Butter (melted)	2 tbsp	80 g	80 g
Cream cheese (room temperature)			80 g
Fresh milk	2-3 tbsp	80 g	120 g
Coffee liquid		80 g
Eggs	1 egg	80 g	80 g
Self raising flours	2 tbsp	160 g	160 g
Cocoa powder	2 tbsp
Sodium Bicarbonate (optional)		1/2 tsp	1/2 tsp
Microwavable time	3 minutes	5 minutes	5 minutes

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STEPS OF PREPARTION

The steps of preparation is the same be it for a small cup or a 3 inches diameter cup. The illustration below is for a small cup one man personal chocolate cake.

Chocolate cake (serving for one)

• In a 250ml microwavable cup (one normal coffee cup), put sugar, self raising flour and slightly stir it until well mixed.

• Add fresh milk, melted butters and eggs and use a spoon stir it until well mixed or when colour is even and there are no lumps.

• This step is rather important and make sure any flour stick in the bottom will be scraped up and mixed and there are no air in the mixture. Lightly tap your cup in the table to see if there is any air trapped in the mixture.

 

• Place your cup in the microwave oven and heat it for 3 minutes under high power.

• You will start to see the cake start to rise after 1 1/2 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly 1-2 cm above the cup level. That is ok since the cooked batter (now becoming cakes) are able to withstand the weight any uncooked batter that subsequently rise to the top.

• Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.

• Be careful when you handle the cakes as it can be quite hot especially the inside of the cake.

• If you can’t finish your cake and on your next serving, just heat up your cakes for 10-15 seconds and your cake will become soft again.

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For the coffee log cake and cheesy butter cake, the steps of preparation is the same except the measurements as mentioned above and the incorporation of cheese in the above batter. The follow steps will apply for both cakes.

Coffee Log Cakes and Cheesy Butter Cakes

• In a 600ml microwavable cup, put sugar, sifted self raising flour, sodium bicarbonate and slightly stir it until well mixed. You can also melt the butter in the microwave using the same cup for about 1 minute.

• For coffee log cake, have 80 g of hot water and add 2-3 table spoons of instant coffee powder until it is fully dissolved. You can also use hot milk instead. Add melted butters, coffee liquids, butters and eggs and use a spoon to sir it until well mixed or when colour is even and there are no more lumps. This is the batter of coffee log cake.

• For cheesy butter cake, after you melted the butter, put the cream cheese into the hot melted butter and stir until almost well mixed. Add fresh milks and eggs and use a spoon to stir it until well mixed or when colour is even and there are no more lumps. This the batter mixture of the cheesy butter cake.

• Again, this step is rather important and make sure to scrap any flours on the sides and bottom of the microwavable cup, mixed and ensure that there are no air in the mixture. Lightly tap your cup on the table to see if there is any air trapped in the mixture.

 

• Place your cup in the microwave oven and heat it for 5 minutes under high power.

• You will start to see the cake start to rise after 3 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly a few cm above the cup level (as in the picture). That is ok since the cooked batter (now becoming cakes) are able to withstand the weight of any uncooked batter that subsequently rise to the top.

• Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.

  Cheesy Butter Cake

 Coffee Log Cake

Serving suggestions

• Best served when hot with glass of tea or coffee.

• Reheat in microwave for 10-15 seconds if necessary.

• Add some cream cheese or fresh cream if desired.

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CONCLUSIONS

• This post introduced the use of microwave to prepare a cake, if you do not want be your cake in the cup or mug size, you can used other microwavable kitchen utensils of your liking.  Most microwaves nowadays have a detail function for each cooking methods, select baking functions if available. Otherwise, use the high power function.

• The use of microwave in the “baking” of a cake have cut short its preparation time considerably. Making a cake within 5 minutes were unthinkable in the olden times. It is obviously a good alternative to the traditional baking and steaming of preparing a cake,

• The texture of the cake is unique as it is soft and moist. That make the cake easy to cut into any sizes desired.

• It is an good alternative as a traditional tea cake but offer advantages of quick and fast preparation as compared to traditional tea cakes.

• There are many possibility of using this simple preparation methods to “invent” cakes that you want.. Try to explore, may be banana cakes, carrot cakes, blueberry muffins…… and the list is never ending. The point to note is that you can use the traditional recipes but the batter must be well mixed and make sure no air is trapped in your batter!

 

Lastly, take a cup and a spoon, walk towards the kitchen, put in 2 tbsp of flours, chocolate powder (milo/horlicks), sugar, melted butter (cooking oil acceptable), fresh milks and 1 egg, Stir well, put it in the microwave and tell me what it look like.

Hope you LIKE it and have a nice day.

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Simple Carrot Muffins for Your Love Ones…

INTRODUCTION

This is a simple carrot muffin with cream cheese frosting. It is simple and quick to do without the need to use any mechanical beaters or mixers and animal fats. Therefore it a rather healthy breakfast item or tea time item. The simple cream cheese frosting (optional) will help to smoothen the texture and enhance the taste of the muffins.

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WHAT IS REQUIRED

The measurement below can make about 8-9 medium size muffins of about 120g each.

For carrot muffins

• 150 g of grated carrots
• 75 g of raisins
• 75 g of chopped walnuts or chopped almonds or any nuts (optional)
• 180 g of white caster sugar

• 125 g of cooking oil
• 3 eggs
• 320 g of self raising flours
• 2 teaspoons of mixed spice (optional)
• 2 teaspoons of grounded ginger (optional)
• 1 teaspoon of cinnamon powder (optional)
• 1 teaspoon of sodium bicarbonate 
• 0.5 teaspoon of baking powder (optional)

For cream cheese frostings

• 125 g of cream cheese
• 50 g of icing sugar

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STEPS OF PREPARATION

Carrot Muffins

• Preheat oven to moderate 180 degree Celsius and get ready 9 medium sized muffin cups.

• In a mixing bowl, place carrots, raisins, almonds and sugar and lightly mixed it.

• In another mixing bowl, place the oil and egg together. Whisk the liquid mixture until mix.
  

• Place the dry mixtures (carrots, raisins, almonds and sugar) into the whisked liquid mixture and until well mixed.

• Add the sifted flour, sodium bicarbonate, baking powder, spices (cinnamon or spice mix (optional))  into the liquid mixture.

• Combined lightly with wooden spoon or metal spoon and well mixed.

• Scoop out the mixture into the muffin cups  about 3/4 full and baked for about 30 minutes or until skewer come out clean.

Cream Cheese Frostings

• Using electric beaters, beat the cream cheese and sugar until light and creamy.

• Spread on top of the muffins or pump on top of the muffins if desired.

• Dust with cinnamon or color sugar crystals (optional).

• Served with addition cream cheese frosting, when necessary.

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CONCLUSION:

• This pastry can be as healthy as you want it to be. Cooking oil are generally considered as healthier alternative as compared to animal fats such as butter.

• Suggested frosting of cream cheese (which is optional if you are health conscious) will make the muffins even smoother and blend well with the taste.

• It is easy and simple to make as there is no need to use any mechanical equipment.
  

• Cost of preparing these muffins are relatively lower than other cup cakes since only very basic ingredients will be used.

Hope you like this simple muffin and simple post. Have a nice day and happy reading.

 

 

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

 

INTRODUCTION

I like to simplify my recipe. When I cooked or when I baked, i usually think of bachelor who are kitchen phobia and who do not like to cook. With this in mind, I always modify my recipe to the extent that it is simplest possible.

This is a modified traditional recipe for cheese cake. Instead of using cream, ice-cream was used. No gelatine were used to keep the cheese cake in shape, Therefore this chilled cake is suitable for those that are out of time and wanted an equally delicious presentable cheesecake.

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WHAT IS REQUIRED

• 350 g of any sweet or plain biscuits

• You can use biscuits of any type and I have used 3 types of biscuits (inclusive of oreo biscuits) and some Ferrero Roche chocolates.  It is advisable to have some sweetened biscuits as it will make the base tastier and there is no need to add additional sugar. Search you kitchen for some biscuits that have been with you for a while and use these instead of throwing it away..smile.

• 2 blocks of 250 g cream cheese at room temperature

• 150 grams of sweetened beverage creamer or condensed milk

• 200 g of unsalted butter

• 100 g of Oreo ice cream – melted at room temperature (can change to any flavour that you like)

• 100 g of chocolate ice cream – melted at room temperature

• A 8” diameter spring-form tin – This is a special non stick baking tin with a spring on the side. It is not a must but if you have the tin, it will make your life much easier especially when you detach the cheesecake from the tin. Otherwise, try to use a baking tin whereby you can detach the bottom as in the third picture. If you wanted to cut your cheese cake into small finger sizes, you can use a detachable square tin, which is easier to cut and maximize your “recovery rates”.

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STEPS OF PREPARATION

 

Getting Ready the biscuit crust

• Melt the butter either directly over small heat or using a microwave oven and heat for 1 minutes. Set aside for later use.

• Grease a round 20cm (8 inch) spring-form tin with melted butter and line the base and side with baking paper.

• IF YOU ARE USING A NON STICK SPRING-FORM BAKING TIN as in this illustration, there is no need to grease and line with baking paper. This illustration have by pass this step. Otherwise, you have to do the greasing and lining This step is important to ensure that when you open your “fragile” cheese cake, it would not break the size or base.

• Finely crushed all the biscuits and chocolates using a food processor until very fine. If you do not have or do not wish to use a food processor, place them in a sealed plastic bag and crush them with something heavy like a rolling spin.

• In the above illustration, the second picture is the plain crushed plain biscuits and the third picture is after additions of crushed  Oreo biscuits and Ferrero Rocher chocolates.

• Transfer to the bowl , add melted butter, stir until the biscuit crumbs are moist.

• Press firmly over the base and up the side of the tin to create an even shell.

• Refrigerate for about 20 minutes or until firm.

• This biscuit crust is a rich and aromatic crust after the addition of Oreo biscuits and most important of all, Ferrero Rocher chocolates and it blends well with the cheesy fillings.

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Making the fillings..

• Beat the softened cream cheese in a bowl for about 3 minutes, or until smooth.

• Add in the condensed milk and continued to beat for another 1 minutes or until smooth.

• Separate the beaten cream cheese into two portions. Leave one portion in the mixing bowl.

• Add the melted Oreo ice cream to the portion in the mixing bowl, beat for another one minute or until smooth. Set aside for later use.

• Place the other portion of beaten cream cheese in the bowl.

• Add the melted chocolate ice cream, beat for one minutes or until smooth and the color is consistent. You have to scope up the cream cheese stick to the bottom of the mixing bowl and ensure there were no cream cheese left in mixing bowl.

• Pour both portions into the tin and dust with some crushed Ferrero Rocher and Oreo biscuit.

• Chilled overnight decorate with fruits or extra cream.

• Best serve directly from the fridge.

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VARIATIONS

There are many variations to this recipe. Do consider the following variations to suit your own taste buds. This recipe had used chocolate based flavour putting together Ferrero Rocher and Oreo Biscuit. However, you can always use other flavour like strawberry ice cream with strawberry flavoured biscuits, coconut ice cream with plain biscuit based (added shredded coconuts), Mocha ice cream with coffee flavoured biscuits etc. … Or you can just used plain biscuits using vanilla ice creams.

As this is an ice cream based cheesecake, therefore, the texture will be slightly soft but very creamy. If you like a firmer texture like the type that you seen in the pastry shops, you can add some gelatine to the batter.

To add gelatine, put about 3 tablespoons of plain water/lemon juice/orange juice, sprinkle some gelatine powder in an even layer over the surface and leave to go spongy. Bring a large pan filled with water to the boil, then remove from heat. Carefully lower the gelatine bowl into the water (at least halfway up the side of the bowl) then stir until the gelatine has dissolved. When the cream cheese batter is ready, fold in these melted gelatine to the mixture.

 

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CONCLUSONS

• This is a chilled cheesecake and no baking is required.

• The replacement of normal cream in the making of cheesecake with ice creams make the cheese cake more aromatic.

• It is a fusion of normal ice cream cake and traditional cheesecake that provides a cheesy yet creamy taste.

• The recipe is fully flexible and you can easily tailor to the type of flavor that you preferred.

• At the right temperature, it is very easy for you cut into your desired size. It is good to serve as a small house gathering snack.

Hope you like it and make a step towards making the cake. It is nothing difficult to make. Kitchen phobia bachelors, make this cake to surprise your loved ones.  Cheers