Cheesecake (sandwiches cheese)

Last evening, I baked this Cheesecake using sandwiches cheese instead of block cream cheese. Once in a blue moon, I will bake cheesecake as my family not fancy of cheesecake. Every time I bought a block of cream cheese I only used half block and the balance will be sitting in fridge waiting to expired.

I love this cheesecake as its texture and taste is in between light cheesecake and rich cheesecake. :) I do like light cheesecake but some recipe either used too less cheese or too much egg which has very mild or no taste of cheese at all.

Recipe

Ingredients
(A)
85g milk
5pcs sandwiches cheese (tear into small pieces)
20g butter
1tbsp caster sugar

(B)
25g cake flour {sift
10g corn flour {together

(C)
2 egg yolk
2tsp lemon juice

(D)
2 egg white
1/8tsp cream of tartar
40g caster sugar

Steps:
1. Line base of a 6inches round tin or oval tin with foil and set aside.
2. Preheat oven to 180C.
3. Double-boil (A) till cheese has melted.
4. Remove from heat and strain cheese batter into a bigger mixing bowl.
5. With a hand whisk, stir in (B) till smooth.
6. Next stir in (C) till combined and set aside.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks.
9. Fold in 1/4 of the meringue into cheese batter till combined.
10.Then fold in the rest of meringue lightly in 2 portions until well combined.
11.Pour batter into prepared tin and steam-bake cheesecake in a preheated oven for 10mins.
12.Reduce temperature to 120C and bake for 30-35mins.
13.Leave cheesecake to cool in the oven for half an hour with the door slightly open. (You may omit this step)
14.Remove cake from tin and cool on wire rack.
15.Chill cheesecake in fridge for about 1hr.(You can also chill the whole cheesecake in baking tin.)

Cheddar Cheesecake

Recipe

Ingredients
(A)
130g milk
6pcs sandwiches light cheddar cheese (tear into small pieces)
40g butter

(B)
25g cake flour {sift
15g corn flour {together

(C)
2 egg yolk
2tsp lemon juice
1/2tsp lemon zest

(D)
3 egg white
1/8tsp cream of tartar
65g sugar

Steps:
1. Line base of a 7inches round tin with foil and set aside.
2. Double-boil (A) till cheese has melted completely.
3. Remove from heat and strain cheese batter into a bigger mixing bowl.
4. With a hand whisk, stir in (B) till smooth.
5. Next stir in (C) till combined and set aside.
6. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks.
9. Fold in 1/4 of the meringue into cheese batter till combined.
10.Then fold in the rest of meringue lightly in 3 portions until well combined.
11.Pour batter into prepared tin and steam-bake cheesecake in a preheated oven for 55-60mins.
12.Leave cheesecake to cool in the oven for 1hr with the door ajar.
13.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the loaf tin.)
14.Slice and serve cheesecake.

Orange Cotton Cheesecake

Recipe source from 'Aunty Yochana' - Orange Cotton Cheesecake.
I baked half the portion using a 7inches square tin.

Mini Oreo Cheesecake

Recipe source from 'Happy Home Baking' - Mini Oreo Cheesecake.

This recipe is indeed a keeper. Just like what 'Happy Home Baking' had mentioned, not only the ingredients are simple, the preparation was rather fuss free, quick and simple too. And most of all it delicious too. ;p

Orange Cheesecake

I'm really craving for cheesecake. It been some time I didn't bake cheesecake. So I bake a small cheesecake to pamper myself. I have this for breakfast and afternoon tea, very...contented. :)

Recipe

Ingredients
Biscuit base:
140g digestive biscuits (finely crushed)
60g butter (melted)

Cheese layer:
250g cream cheese
65g caster sugar
1 1/2tbsp corn flour
2 egg
40g orange juice
1 orange zest
60g whipping cream

Glazing:
3tbsp deco gel/piping gel
1/4tsp orange essence
a drop of orange food colouring

Steps:
Biscuit base:
1. Mix both crushed biscuit and melted butter together till well blended.
2. Lined a 7inches loose base round tin with grease proof paper.
3. Press biscuit onto base and chill in fridge for 1/2hour or till firm.

Cheese layer:
1. Preheat oven at 160C.
2. Use a food processor, mix cream cheese, sugar and corn flour till blended.
3. Slowly pour in beaten egg and blend till well mix.
4. Follow by orange juice, zest and whipping cream and blend till well mix.
5. Wrap the base and side of the cake tin with aluminum foil.
6. Pour the cream cheese batter onto the biscuits base.
7. With a toothpick poke all the air bubbles floating on the surface of the cream cheese batter.
8. Steam bake in the preheated oven for 45-55mins.
9. Leave cheesecake to cool in the oven for 1hr with the door ajar.
10.Chill cheesecake in fridge for 2-4hr till set.

Assemble cake:
1. Mix orange essence and colouring into deco gel.
2. If you find it too thick add 1/2tsp of hot water and mix well.
3. Pour orange deco gel onto cheesecake and spread it out evenly.
4. Return to fridge and chill till the gel is set.
5. Remove cheesecake from tin, sliced and serve.

Note: You may like to choice any of this steam bake/water bath method.
- I usually placed cheesecake cake tin into a bigger cake tin then I place it into water bath. (lower shelf)
- This time I placed a tray of hot water at the lower shelf, place a steaming rack in it and put the cake tin on the steaming rack without touching the water at all.
- I read from other blogs, they placed a cup of hot water at each corner in the oven then placed the cake tin on the oven rack.

Caramel Cheesecake

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must.

Recipe

Ingredients
Sponge cake:
3 egg
90g caster sugar
1/4tsp salt
95g cake flour
25g veg. oil
2tbsp milk

Cream cheese mixture:
65g caster sugar
320g milk
180g cream cheese
20g unsalted butter
35g cake flour (sift)
1/2tsp vanilla paste
4 egg yolk

4 egg white
60g caster sugar

Steps:
Sponge cake:
1. Preheat oven to 180C.
2. Lined base of a 8" round tin with greaseproof paper and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Sift the cake flour into the cake batter in 3 portions and fold in.
5. Mix milk and oil together and fold in lightly into the batter until well combined.
6. Pour batter into the cake tin.
7. Bake in preheated oven for 25-30mins.
8. Remove cake from tin and cool on a wire rack.
9. Slice the cake horizontally into 2 layers.


Cream cheese mixture:
1. Line the side and base of a 8" round springform baking tin with grease proof paper and place the sponge cake at the bottom.
2. Melt sugar in a saucepan over low heat until it turn golden brown.
3. Slowly pour milk into caramel sugar and bring to a slow boil.
4. Place the saucepan in another bigger pot with simmering water in it.
5. Double-boil caramel milk, butter and cream cheese until cream cheese has melted completely.
6. Add in flour, stir and cook until mixture has thicken.
7. Remove from stove and set aside to cool.
8. Whisk in egg yolk into the cream cheese mixture until well combined.
9. Strain the mixture into a bigger mixing bowl.
10.Preheat oven to 175C.
11.Use a cake mixer and whisk the egg whites till frothy.
12.Gradually add in the sugar and whisk till soft peaks form.
13.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
14.Then fold in the rest of the meringue lightly in 3 portions until well combined.
15.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil.
16.Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 150C and continue to bake for 1hr.
17.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
18.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the cake tin.)
19.Cut and serve the cheesecake.

Oreo Chessecake (non-baked)

Recipe from Baking Mum blog, Non-baked Oreo Chessecake.

Light Cheesecake

Recipe

Ingredients
100g milk
125g cream cheese
45g butter
1tsp sugar
1 egg yolk (about 20g)
20g cake flour }sift
1 1/2tsp corn flour }together

110g egg white (about 3 egg whites)
1/8tsp cream of tartar
55g sugar

Steps:
1. Line the base of a loaf tin with grease proof paper and set aside.
2. Double-boil milk, cream cheese and butter until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
5. Strain the mixture into a bigger mixing bowl.
6. Use a hand whisk and whisk egg yolk and sugar together until pale yellow.
7. Mix into the cream cheese mixture until well combined.
8. Follow by the flour mixture, whisk until smooth batter.
9. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
10.Gradually add in the sugar and whisk till soft peaks form.
11.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
12.Then fold in the rest of the meringue lightly in 3 portions until well combined.
13.Pour batter into the prepared loaf tin and steam-bake cheesecake in a preheated oven for 55-60mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the loaf tin.)
16.Cut and serve the cheesecake.

Light Chocolate Cheesecake

Recipe

Ingredients
120g chocolate milk
150g cream cheese
10g cocoa powder
40g butter
25g sugar
40g cake flour }sift
10g corn flour }together
4 egg yolk

4 egg white
60g sugar

Steps:
1. Line the base of a 8.5"/9" round springform baking tin with grease proof paper and set aside.
2. Double-boil milk, cocoa powder, cream cheese, butter and sugar until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
5. Strain the mixture into a bigger mixing bowl.
6. Whisk egg yolk into the cream cheese mixture until well combined.
7. Follow by the flour mixture, whisk until smooth batter.
8. Use a cake mixer and whisk the egg whites till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil or sit the cake tin in another bigger tin.
13.Steam-bake cheesecake in a preheated oven for 55-60mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and cool on the wire rack.

Note: If cheesecake have some hairline cracks. Don't worry, it will close up when it cool.

Peanut Butter Light Cheesecake

I love cheesecake, either it is light or rich, baked or non-baked I also enjoy them. Unfortunately most people around me, include my family don't like cheesecake. They disliked the creamy taste and after taste of the cheese. So this is why I seldom bake cheesecake. Haha, after I borrowed a recipes book on cheesecake (The Ultimate Indulgence Cheesecake by Alan Kok) now I started to get crazy on cheesecake again.

This cheesecake is very soft and light.:) However there are cracks on the surface, I think it should be due to the long hour of steam-baking.:( Usually, baked cheesecake only required to steam-bake for 1 hour or slightly longer but this recipe used more liquid and required to steam-bake for around 2 hours.

Recipe

Ingredients
Base:
1 thin slice 8inches sponge cake

Cream cheese mixture:
200g milk
120g creamy peanut butter
200g cream cheese
40g cake flour (sift)
15g caster sugar
4 egg yolk

4 egg white
75g caster sugar

Steps:
1. Line the side and base of a 8" round springform baking tin with grease proof paper and place the sponge cake at the bottom.
2. Double-boil milk, peanut butter, cream cheese and sugar until cream cheese has melted completely.
3. Add in flour, stir and cook until mixture has thicken.
4. Remove from stove and set aside to cool.
5. Preheat oven to 170C. (Don't preheat the oven too early as the oven will be too hot.)
6. Whisk in egg yolk into the cream cheese mixture until well combined.
7. Strain the mixture into a bigger mixing bowl.
8. Use a cake mixer and whisk the egg whites till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil.
13.Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 140C and continue to steam-bake for 1hr and 45mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the cake tin.)
16.Cut and serve the cheesecake.

Blackberries Cheese Cake