Oreo Cheesecake

Ingredients:

Biscuit Base:
220 gr Oreo cookies
100 gr Melted unsalted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
230 ml Whipping cream
3 Eggs, lightly beaten
60 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:

- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 9” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in hot water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

BUTTER RUM/BRANDY CAKE

Ingredients:

The cake

130g finely chopped pecans (I didn't use)

375g all-purpose flour 

2.5 tsp baking powder

1.5  tsp salt

345g unsalted butter, softened to room temperature

100g packed light or dark brown sugar

50g  granulated sugar

zest from 1/2 orange (about 1 Tbsp)

5 large eggs, at room temperature

120g full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

120ml rum/brandy 

 80ml milk, at room temperature

The Rum/Brandy icing

43g unsalted butter

30ml rum/brandy

1/4 teaspoon pure vanilla extract

small pinch of salt (a bit less than 1/8 teaspoon)

120g confectioners’ sugar

Instructions

1.      Preheat the oven to 177°C and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

2.     Beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about    2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined.   

3.      Pour the dry ingredients . Slowly pour in the rum and milk.   Batter is thick.

4.      Pour/spoon the cake batter evenly over the pecans.

5.      Bake for 55-70 minutes  

6.    Cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. 

Make the glaze: 

1.      Melt the butter with the rum in a small saucepan over medium heat.  Stir in the vanilla extract, salt, and confectioners’ sugar.

2.    Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.

Brown Sugar Ma Lai Gao (yeast edition) 红糖马来糕 (酵母版）

Ingredients:

3 pcs          A grade eggs

160 g         Evaporated milk

3 tbsp        Pandang juice (I used plain water)
180 g         Plain flour
160 g         Brown sugar
1 tsp          Instant yeast
¼ tsp         Fine salt
1 tsp          Baking soda/sodium bicarbonate
1 tsp          Baking powder
50 g           Corn oil


Method:

1.  Line a piece of baking paper in a 9" baking pan.
2.  In a bowl, add in the eggs, milk and pandang juice. Beat well.
3.  In a mixing bowl, mix well the plain flour, brown sugar, salt and instant yeast.
4.  Pour in the egg mixture (2) while continually stirring until a paste is formed.
5.  Sieve the paste.
6.  Cover the paste and leave it for 2 hours.
7.  Spoon out 4 table spoons of the paste into a bowl, add in the baking powder and the baking soda.
8.  Stir well and pour back into the paste while continually stirring until even.
9.  Pour the paste into the readied baking pan.
10.  Place the pan into a steamer with water boiling.
11.  Cover the steaming and set to medium high fire.
12.  Steam for 40 minutes.  DO NOT open the lid in the first 30 minute.

Nutella Oreo Cheese Cake

(A)  Base :

190 g   Oreo + Julie (remove cream)
60 g    unsalted butter (melted)

(B)
750 g     cream cheese (room temp.)
1/2 c      heavy cream
3/4 c      sugar (165 gm)
3/4 Tb   cornstarch
1.5 tsp    vanilla extract
3             eggs (room temp)

(C)
1/2 c    Nutella
1.5 Tb     heavy cream

Methods:

1.    Pulse oreo in a food processor.  Add melted butter & mix .
2.    Pour out mixture into a 10 in springfoam pan.
3.    Bake 180 C for 13 - 15 min
4.    Mix cream cheese with heavy cream.  Add in ingredients (B)
5.    Reserved 1/3 (B) mixture
6.    Add  (C) to  no. 5
7.    Pour  (B) onto cookie base , even top with spatula.
8.    Pour in no. 6, even the top
9.    Bake at 150 C for 45 - 55 mins
10.  Turn off the heat , leave cake in oven for another 1 hour.
11.   Remove cake and let it cool completely before  unmoulding.
12.   Top with chocolate ganache.  Refrigerate overnight.

Ganache  :
 1.    Boil 1/3 cup of cream . 
 2.    Add in 2/3 cup of nutella.

Japanese Cotton Cheese Cake

Making an 8” round cheese cake

250g Cream Cheese, softened
50g Butter, softened
100ml Fresh Milk

1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 yolks
1/4tsp salt

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar

Method:
1. Preheat oven 160^oC

2. Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake tin by about 1.5 inches . Wrap around the outside of baking tin with aluminium foil, to prevent seepage.

3. Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
4. Upon slightly cool, add in the egg yolks, cake flour, corn flour and salt and mix until well combined.
5. Sieve the egg yolk and flour mixture into another clean bowl. Set aside.

6. In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft peaks form.

7. Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well (to loosen the mixture . Continue to fold gently with the balance egg white mixture.

8. Pour the batter onto the prepared pans. Place a sheet of aluminium foil and loosely place it over the tin. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

9. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Banana Walnut Cake

Prepare a rectangular mould 11.5cm x 22cm x 6cm

Ingredients:

 200 gm butter, softened at room temperature
 150 gm brown sugar
 280 gm ripe bananas, mashed
 4 eggs (120 gm), whisked
 100 ml milk
 240 gm cake flour
 1 tsp baking soda
 1/2 tsp salt
 100 gm walnuts, roughly chopped

Method:

1.  Preheated oven to 180^oC /356^oF

2.  Cream the butter with sugar with an electric mixer until light yellow, about 4 to 5 minutes.
3.  Add 1/3 of whisked egg into butter mixture at a time and mix well between adds. Combine                  thoroughly. Pour in the milk and combine well.
4.  Add mashed bananas. Combine well with a spatula or wooden spoon.
5.  Mix flour, baking soda and salt together. Sift into the banana mixture and combine well. Sprinkle        walnuts and fold in. Reserve some walnuts to sprinkle over the surface of batter.
6. Transfer batter into a baking mould. Bake for 40 to 45 minutes, or until lightly brown and cooked        through.
7. Test with a needle. If it comes out clean, the cake is done. Slice and serve on a platter. Enjoy!

Durian Muffins

DURIAN MUFFINS

A
• 220g self raising flour, sifted (or substitute with 110g plain flour + 1/2tsp cream of tartar + 1/4 tsp       bicarb soda)
• 80g castor sugar

B
• 2 large eggs, lightly beaten
• 180ml fresh milk
• 120g melted butter

C
• 300g durian puree, divide into two portions


Preheat the oven to 170 degree Celcius.

1. Mix A together in a mixing bowl
2. Mix B into A, whisk until just combined.

Tips:  Don't overmix, else your muffin will be dense.
Just 4-5 brisk whisk will do.

3. Stir in half the durian puree into the batter. Scoop a heap teaspoon of batter into muffin cups,               gently tap the muffin pan on the kitchen counter to level the batter, then add a dollop of durian             puree at the centre of the batter, and spoon another heap teaspoon of batter on top.
4. Bake at 170C for 25 minutes

New York Style Cheese Cake

Crust:

200 g  Digestive biscuits

40 g    granulated white sugar

114 g   unsalted butter, melted

Filling:

1 kg      Tatura cream cheese (full fat), room temperature

150 g    granulated white sugar

35 g      all purpose flour

5           large eggs, room temperature

80 ml   heavy whipping cream (double cream)

2 Tbs    lemon zest

1/2 tsp  pure  vanilla

Topping:

240 ml  sour cream (not low fat or fat free)

30 g       granulated white sugar

1/2 tsp   pure vanilla extract

Methods

1.     Grease a 9 inch (23 cm) springform pan. Place the  pan on a larger baking pan to catch  any leakage                   while the cheese cake is baking.

2.     Preheat oven to 177 C  with rack in center of oven.

For Crust: 

1.     In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. 
2.     Press the crumbs evenly over the bottom and about 1 inch up the sides of the  pan. 
3.     Cover and refrigerate while you make the filling.

For Filling: 
1.     In bowl of your electric mixer, place the cream cheese, sugar, and flour. 
2.     Beat on medium speed until smooth (about 2 min) 
3.     Add the eggs, one at a time, beating well (abt 30 sec) . 
4.     Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 
5.     Remove the crust from the refrigerator and pour in the filling. 
6.     Place the cheesecake pan on a larger baking pan and place in the oven.
7.     Bake for 15 minutes and then lower the  temperature to 120 C. 
8.     Continue baking for about another 60 - 90 mins or until firm and only the center 
        of the cheesecake looks a little wet and wobbly. (The baking time can vary due to  the differences in                  ovens)
9.     Remove from oven and place on a wire rack.
10.   In a small bowl combine the sour cream, sugar, and vanilla extract. 
11.   Spread the topping over the warm cheesecake.  Bake for 15 more minutes. 
12.   Remove from oven and carefully run a knife  around the pan to loosen the cheesecake (helps prevent               the surface from cracking as it cools).
13.   Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. 
14.    Serve with fresh fruit or fruit sauces.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


 

Pumpkin Butter Cake

Pumpkin Butter Cake

250g butter

125g brown sugar

5 eggs

250 self raising flour

200g pumpkin – shredded

100g pistachios – coarsely chopped (optional)

Some pumpkin slices for deco

1.  Cream butter and brown sugar till light and fluffy.

2.  Add in eggs, one at a time, mixing well after each  addition.

3.  Stir in flour.

4.  Lastly, mix in pumpkin and pistachios.

5.  Pour batter into  a  8” tin and arrange pumpkin slices on top for decoration.

6.  Bake in a preheated oven at 180C for 45 minutes.       

7.  Remove cake from oven and leave to cool before unmolding.

Chocolate Walnut Brownies

yummyliciousss.........



Recipe:

230g   softenend unsalted butter

200g   caster sugar

4           eggs

70g     Hershey dark chocolate (minimum 70% cocoa solids)

110g   pecans or walnut

1 tsp   vanilla extract

2 tsp   baking powder

90g     plain flour

130g   cocoa powder

1 tsp   instant coffee granules (omit- bitter enuf ) 

1 tbsp warm water

Method :

1. Preheat the oven to 180C.  Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
2. Cream  butter and sugar until pale and fluffy.
3. Beat in the eggs, one at a time. Add the vanilla extract.
4. Chop the chocolate and pecans/walnuts and gently fold  into the butter and egg mixture.
5. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
6. Add in the sifted baking powder, flour and cocoa powder. Mix well; the mixture will be quite wet.
7. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
8. Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
9. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

Recipe for Chocolate Ganache :

90g    semi sweet chocolate

80ml   heavy whip cream (35% butter fat)

14g   unsalted butter
1 tbsp cognac or brandy (optional)

Method :

 1.   Place the chopped chocolate in a medium sized heatproof bowl. Set aside.

 2.   Heat the cream and butter in a small saucepan over medium heat. 

 3    Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow  to   stand,    without  stirring, for a few minute .

4.   Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until  smooth.

5.   If   desired, add the liqueur. 

 

Cempedak Cake

This is probably one of my most successful recipe.  There has been lots of alterations, modifications and improvisations from the original recipe

My mom's home-growned cempedak

...juicy , succulent and the best part is... they're seedless !

Ingredients :

250 g  butter

150 g  sugar

250 g  self raising flour

4  eggs

300 g cempedak (cut into tiny pieces)

cheese for topping (optional)

Methods:

1.    Cream sugar and butter until fluffy.

2.    Add eggs and flour alternately.

3.    Mix in the cempedak.

4.    Pour into a tray, top with cheese.

5.    Bake at 180*C for 45 minutes.