Cookie Dough Cheesecake

Resepi dah ada kat previous entry, click here
cuma kali ni utk base guna biskut digestive , dan utk filling double sukatan sebab guna acuan yg besar.

OREO CHEESECAKE

Resepi dari Joyce (Jthorge) C&P dari K.Ummi. THANK YOU

Bahan base:
30 keping oreo cookies (buang cream tengah) - kisar halus

1/4 cawan butter - cairkan

Bahan Filling:
16 oz (2 cawan) cream cheese - lembutkan

1/2 cawan gula halus

1/2 sudu teh esen vanila

1/2 cawan sour cream- guna plain yogurt

2 biji telor

1 cawan oreo yang dicincang halus

Cara:

Base :- gaulkan oreo kisar dengan butter cair rata-rata. Tekan dalam loyang yang telah digris dan dialas. Pre-heat oven pada suhu 180 Celcius.

Filling:- Pukul cream cheese, gula dan esen vanila dengan kelajuan sederhana hingga benar-benar sebati. Masukkan sour cream dan pukul sebati. Masukkan telor satu persatu dan pukul sebati. Kemudian masukkan oreo yang telah dicincang halus tadi, kaup balikkan hingga rata. Bakar secara "steam bake" (letak loyang adunan dalam loyang lain yang berisi air) pada selama 45 minit/hingga bahagian tengah benar2 masak. Sejukkan sekurang-kurangnya selama 4 jam/bermalam.

note: Buat 1/2 portion : tin size 7". cooking time 30 min

Cotton soft Japanese Cheesecake

more pictures

recipe by alma@myresepi

Bahan-bahan ( 8" pan)

• Bahan A:
• 250g cream cheese-used 225g
  
• 50g butter
• 100 ml fresh mil
• 6 biji kuning telur
• 1 sdb jus lemon
• 1/4 sdk garam
• 60g tepung kek / tepung superfine-used cream flour
  
• 20g tepung jagung (cornflour/cornstarch)
• Bahan B:
• 140g gula (granulated sugar)
• 6 biji putih telur
• 3/4 sdk jus lemon

Cara-cara

1. Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tu td. Kemudian, campurkan tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hgga sebati.
2. Dalam bekas lain, pukul putih telur bersama tartar krim, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak).
3. Campurkan adunan Bahan A td ke dalam adunan Bahan B yg dah gebu tu & kacau smpai sebati. Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek.
4. Bakar kek dlm kire2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F. Pd sesapa yg kurang pasti waterbath tu cmner, buatnye simpel jer. Lepas letak adunan dlm dlm tin kek, balut bwh hgga sparuh tinggi tin kek dgn aluminunium foil (ni double protection agar air xmasuk esp springfoam pan, saya x konfiden tu yg wat gitu hehe, kalo xmo buat ok je tp advisable balut). Then, letak tin kek tu atas dulang pembakar, pastu tuang air panas atas dulang pembakar, preferably ½ tinggi tin kek tu, lepas tu letak ler dlm oven then bakar ler, tu aje).

note : as for my oven req. 120deg C . tutup dgn aluminum foil lepas 45 min dlm oven

Mini Cheesecake

Ingredients:
200-225g phil cream cheese
100ml sour cream
2 eggs
1/3 cup sugar
1 tbs corn flour
40g cooking chocolate-melted

1. mix all ingredients with electric mixer on medium speed until well blended. Add eggs; mix well. divide into two
   
2. melt chocolate over low powered microwave. stir after it has begin to liquefy
3. pour melted chocolate into 1 part for chocolate flavour.
   
2. Pour into greased SILICON MUFFIN MOULD.
3. Bake at 160°F for 25 minutes in water bath or until center is set
   

Cotton Soft Japanese Cheesecake

recipe here

click above for original recipe & full method


Bahan:(recipe calculated for 200gm cheese)
200gm phil soft cream cheese
80 ml fresh milk
40gm butter
5 eggs
1 tbs lemon juice
1/4 tsp salt
48g plain flour
16gm corn flour
104gm sugar
1tsp lemon juice

• Melt cream cheese, butter and milk in a double boiler.
• Cool the mixture
• Fold in the flours, egg yolks, sugar,lemon juice and mix well
• Whisk egg white until foamy, then add in 1tsp lemon juice and whisk on the highest speed
• Add in the sugar gradually and whisk until peaks form
• using bing spatula very gentle fold in the egg white into the cream cheese mixture.do note over mix
• Pour into a 8” round cake pan . Line a roasting pan with aluminum foil at the bottom. to be safe use double aluminum foil. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
• 160degC. after 40min cover with aluminum foil. and bake for 1hr 15 min more ( for my oven i only need 120deg C)
  

note: soft, light & eggy

Marble Cheesecake

Bahan:
225 g phil soft cheese
3.5 oz susu pekat manis
10 g tepung gandum
26 g choc masakan-melted
1 telur
1 tsp vanilla

Base:
220 g digestive-kisar halus
3 sudubesar margerin-cairk dgn api sederhana, masukkan digestive kisar, kacau serata.

• griskan bekas 8". tekan campuran biskut & margerin hingga padat. sejukkan sekejap.
  
• pukul cheese sampai lembut. masukkan susu pekat, pukul lagi. masukkan telur, pukul, masukkan tepung & vanilla.kacau hingga sebati. asingkan1/3 cwn.
  
• cairkan choc, kacau dengan 1/3 cawan adunan hingga rata.
• ratakan adunan putih. akhir sekali, sudukan adunan choc diatas. marbled- used chopstick
• bakar 170 hingga set. yg ni nipis jadi 20 min dah masak.

nb: for 4 people

Blueberries Cheesecake

Blueberry Glaze

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries, divided

In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.

Black Cherry Cheesecake

Choc. Chip Base:
1 cup crushed choc chip cookies
3 tbs butter

1. melt butter over med heat pan.
2. add crushed cookies, mix well.
3. Press into bottom of 6 inch springform pan. chilled for 1 hr

Cheesecake Mixture:
225g phil cream cheese
100ml sour cream
2 eggs
1/3 cup sugar
1 tbs corn flour

1. blend all ingredient with electric mixer on medium speed until well blended. Add eggs; mix well.
2. Pour into base.
3. Bake at 160°F for 45 minutes in water bath or until center is almost set. Cool for 1/2 hr.

Topping:
100ml sour cream
2 tbs sugar
1/2 can black cherry filling

1. with mixer blend sour cream and sugar.
2. with spatula spread the mixture over the cake.
3. bake at 160 for another 10-15 min until set.
4. cool for 1 hr. lastly decorate with black cherry filling
   
5. Refrigerate 3 hours or overnight before serving.
   

Cookie Dough Cheesecake

Cookie Dough:
1/4 cup butter
1/4 cup brown sugar
1/4 cup sugar
2 tbs water( or coffee or choc.)
1/2 cup plain flour

1. Beat butter, brown sugar, and sugar until well blended.
2. Stir in water and vanilla.
3. Add flour, mix well. Chilled
   

Choc. Chip Base:
11/2 cup crushed choc chip cookies (or digestive biscuit)
3 tbs butter

1. melt butter over med heat pan.
2. add crushed cookies, mix well.
3. Press into bottom of 9 inch springform pan. chilled for 1 hr.
   

Cheesecake:
225g phil cream cheese
100ml sour cream
2 eggs
1/3 cup sugar
1 tbs corn flour

1. cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Drop 3/4 of the cookie dough balls into batter; stir gently
2. Pour into base. Dot with the remaining cookie dough.
3. Bake at 160°F for 45 minutes in water bath or until center is almost set. Cool. Refrigerate 3 hours or overnight.