This was my first non-baked mango cheesecake and the result was good and tasty!
Tuesday, 26 June 2018
No-baked Mango Cheesecake
When it comes to cheesecake, I still prefer oven baked cheesecake. However, I found an excuse to try a non-baked version for the first time. The excuse was that before the end of the mango season, I wanted to make a mango cheesecake using fresh mangoes. As I had learnt my lesson couple of years ago that you can't cook/bake mango especially mango puree as it would change the color and taste significantly. So, the only way is to go for non-baked.
Wednesday, 16 May 2018
Tuesday, 30 September 2014
Mango Cheesecake
Just made this over the weekend - adapted recipe with some added personal preferences. I did not go for expensive mango but just the seasoned mango currently available from the market. The result was fantastic! I can't wait to share with you the pictures of the cake .. love it!
I will post the recipe later....
Tuesday, 26 August 2014
Dear friends,
Due to some technical issues, I am unable to receive your comments or feedback. But I can be reached at this email address: jennypreston00@gmail.com.
Do drop me some comments and we could learn from one another the baking techniques, or any good proven recipes that you would like to share.
Due to some technical issues, I am unable to receive your comments or feedback. But I can be reached at this email address: jennypreston00@gmail.com.
Do drop me some comments and we could learn from one another the baking techniques, or any good proven recipes that you would like to share.
Tuesday, 22 July 2014
More Cheesecakes
Hi everybody, how are you? It's been awhile that I had not posted any recipes here. Last year was a very fruitful year for me as I delivered my twins (yes, twins :) the best gift from God! At the same time, it was a busy year as I had to juggle my time for different things: work, family, babies etc. In other words, I had no time at all for myself! Having said all that, I really enjoyed (and still enjoying) being a mother especially when seeing my twins growing day by day -- it's something beyond any words that can describe for the joy and experience I am going through!
Although I had not been touching my baking utensils for awhile, as time went by I just could not suppress the emotion and passion (for baking) any longer... so, despite of my busy schedule I went ahead to bake for the first time after my delivery. Early this year, I baked a Key Lime Cheesecake - a good combination of the sourish taste of lime and the sweetness in the cream cheese. The result was really heavenly delicious!
Here is the Key Lime Cheesecake recipe:
(Note: If possible, use lime instead of lemon as the taste is so much different)
Lime custard:
6 lg. egg yolks
3/4 c. sugar
6 T fresh Key lime juice
1 tsp. Key lime zest
Crust:
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. salt
1/2 c. unsalted butter, melted and cooled
Filling:
2-8 oz. pkg cream cheese
2/3 c. sugar
2 lg. whole eggs
3 T fresh Key lime juice w/pulp
1 T Key lime zest
Topping:
16 oz. sour cream
3 T sugar
Method:
1. Preheat oven to 350°F. Position rack in the center of oven. A 9-inch springform pan wrap with foil.
2. In a small sauce pan, combine all ingredients for the lime custard and whisk over medium heat until it thickens and bubbles around the edges of the pan. Let bubble about 30 seconds then remove from heat to cool slightly before scraping into a bowl to cool to room temp.
3. Crush crackers until become crumbs. Add sugar, salt, and cooled melted butter. Blend well. Press contents onto the bottom and half way up the sides the springform pan. Bake the crust until set, about 5 minutes. Remove from oven to cool completely.
4. In a large bowl, combine cream cheese, sugar, eggs, pulpy lime juice, and zest. Mix until creamy.
5. After the crust is cool, carefully spoon the lime custard into the bottom and smooth evenly. Then spoon the filling over the lime custard, again carefully smoothing to completely cover the first layer. Set the springform pan inside the large baking pan and place on the oven rack. Pour hot water into the large baking pan until the level reaches about half way up the side of the springform pan. Bake for 45 minutes.
6. Combine sour cream with the 3T of sugar and carefully spread over the top of the cheesecake. Put it back in the oven and bake for an additional 10 minutes, just until the topping is set.
Durian Cheesecake
Malaysian generally loves Durian. In fact, we use Durian in many recipes such as Durian mooncake, Durian cake/crepes, Durian cream puffs, Durian ice cream etc. Now is the Durian season and it's quite cheap to buy in bulk. I bought some (the 'Kampung' flavour) few weeks ago and had them made into a Durian Cheesecake. Since Durian is quite sweet, to counterbalance the sweetness I used chocolate biscuits as base and for the topping I used cocoa powder mixed with water. The result is 'OK' - Durian taste is too overwhelming that it suppressed the cream cheese. Honestly, I am not so satisfied with the result but my dad loves it!
Although I had not been touching my baking utensils for awhile, as time went by I just could not suppress the emotion and passion (for baking) any longer... so, despite of my busy schedule I went ahead to bake for the first time after my delivery. Early this year, I baked a Key Lime Cheesecake - a good combination of the sourish taste of lime and the sweetness in the cream cheese. The result was really heavenly delicious!
Here is the Key Lime Cheesecake recipe:
(Note: If possible, use lime instead of lemon as the taste is so much different)
Lime custard:
6 lg. egg yolks
3/4 c. sugar
6 T fresh Key lime juice
1 tsp. Key lime zest
Crust:
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. salt
1/2 c. unsalted butter, melted and cooled
Filling:
2-8 oz. pkg cream cheese
2/3 c. sugar
2 lg. whole eggs
3 T fresh Key lime juice w/pulp
1 T Key lime zest
Topping:
16 oz. sour cream
3 T sugar
Method:
1. Preheat oven to 350°F. Position rack in the center of oven. A 9-inch springform pan wrap with foil.
2. In a small sauce pan, combine all ingredients for the lime custard and whisk over medium heat until it thickens and bubbles around the edges of the pan. Let bubble about 30 seconds then remove from heat to cool slightly before scraping into a bowl to cool to room temp.
3. Crush crackers until become crumbs. Add sugar, salt, and cooled melted butter. Blend well. Press contents onto the bottom and half way up the sides the springform pan. Bake the crust until set, about 5 minutes. Remove from oven to cool completely.
4. In a large bowl, combine cream cheese, sugar, eggs, pulpy lime juice, and zest. Mix until creamy.
5. After the crust is cool, carefully spoon the lime custard into the bottom and smooth evenly. Then spoon the filling over the lime custard, again carefully smoothing to completely cover the first layer. Set the springform pan inside the large baking pan and place on the oven rack. Pour hot water into the large baking pan until the level reaches about half way up the side of the springform pan. Bake for 45 minutes.
6. Combine sour cream with the 3T of sugar and carefully spread over the top of the cheesecake. Put it back in the oven and bake for an additional 10 minutes, just until the topping is set.
Durian Cheesecake
Malaysian generally loves Durian. In fact, we use Durian in many recipes such as Durian mooncake, Durian cake/crepes, Durian cream puffs, Durian ice cream etc. Now is the Durian season and it's quite cheap to buy in bulk. I bought some (the 'Kampung' flavour) few weeks ago and had them made into a Durian Cheesecake. Since Durian is quite sweet, to counterbalance the sweetness I used chocolate biscuits as base and for the topping I used cocoa powder mixed with water. The result is 'OK' - Durian taste is too overwhelming that it suppressed the cream cheese. Honestly, I am not so satisfied with the result but my dad loves it!
Friday, 29 March 2013
Egg Tart
One of the famous Dim Sum dishes that most people like is Egg Tart. Not only it looks delicious but tastes delicious too! This pudding like dessert comes in either a fluffy puff pastry as the base for the egg pudding or a simple shortcrust pastry as the base. Personally, I prefer the fluffy puff pastry base!
I have always wanted to make my own egg tart because it looks so simple. I started to make some based on a recipe given by a friend. It was considered successful and taste good! However, I still need to improve the outlook of the tart especially the pastry base. Here are some photos to share with you...
If you want to try out your own, here is the recipe:
skin A:
150g plain flour, sifted
20g custard powder, sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water
skin B:
90g plain flour, sifted
60g shortening
filling:
3 eggs, beaten
120g castor sugar
250ml hot water, stirred & cooled
1 tsp vanilla essence, 1 tsp white vinegar
Method:
1) Skin A: mix and knead until smooth. Divide into 15 parts.
2) Skin B: mix and divide into 15 parts.
3) Wrap B with A. Roll into a long shape, roll up tighty like swiss roll. Then roll into a round piece and line onto the egg tart mould.
4) Mix and strain the filling. Pour into the mould until 3/4 full.
5) Bake in a pre-heated oven at 180C for about 15-20 mins until the filling is set.
One of the famous Dim Sum dishes that most people like is Egg Tart. Not only it looks delicious but tastes delicious too! This pudding like dessert comes in either a fluffy puff pastry as the base for the egg pudding or a simple shortcrust pastry as the base. Personally, I prefer the fluffy puff pastry base!
I have always wanted to make my own egg tart because it looks so simple. I started to make some based on a recipe given by a friend. It was considered successful and taste good! However, I still need to improve the outlook of the tart especially the pastry base. Here are some photos to share with you...
If you want to try out your own, here is the recipe:
skin A:
150g plain flour, sifted
20g custard powder, sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water
skin B:
90g plain flour, sifted
60g shortening
filling:
3 eggs, beaten
120g castor sugar
250ml hot water, stirred & cooled
1 tsp vanilla essence, 1 tsp white vinegar
Method:
1) Skin A: mix and knead until smooth. Divide into 15 parts.
2) Skin B: mix and divide into 15 parts.
3) Wrap B with A. Roll into a long shape, roll up tighty like swiss roll. Then roll into a round piece and line onto the egg tart mould.
4) Mix and strain the filling. Pour into the mould until 3/4 full.
5) Bake in a pre-heated oven at 180C for about 15-20 mins until the filling is set.
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