Souffle Cheesecake

Ingredients:
high cake tin

A.
Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,

B.
Cornflour 25g,
milk 30ml
lemon juice 1 tbsp

C.
Egg white 150g,
cornflour 10g,
sugar 100g

D.
Egg yolks 138g,


Steps:
1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.
2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.
3. Preheat oven to 150°C. Butter to cake thin with butter and some plain flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.
4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.
5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.
6. Pour batter into cake tin. Sit the cake thin in a bigger baking tray filled with boiling water. Bake in a bain-marie (water-bath). You should cover the cake tin with at least half of the boiling water.
7. Put in oven and bake for about 35 minutes or when top is brown, reduce the heat to 125°C, continue to bake for another 1 hour or until a cake skewer comes out clean.

Swirl Chocolate Cheesecake

I think I had this recipe for 2-3 years already. Found it on the website one day when I actually started baking. Several of my friends tried it and think is excellent (easy to bake!). One day when I was watching some shows, suddenly I've got this craving for cheesecake. The very next day, we went to supermarket and get some mascarporne cheese and all the ingredients, and you are!


Ingredients:
1. 500g mascarporne cheese
2. digestive biscuits
3. 75g condensed milk
4. chocolate powder
5. 2-3 tbsp butter
6. 2 eggs
7. 1 tsp vanila essense

Steps:
1. Pre-heat the oven to 1800C.
2. Smash digestive until very fine and mix the crumbs with butter. Transfer crumbs to a cake tin (about 8 inch loose bottom) and press firmly over base. Bake the crumbs for about 5 minutes and let it cool.
2. Beat mascarporne cheese until creamy and pale. Gradually add in the condensed milk and continue beating. Add in the eggs and vanilla essense.
3. Take 1/3 of the cream cheese mixture and add with chocolate powder.
4. On the biscuit base, spoon a couple of chocolate cream cheese mixture. Spoon a couple of cream cheese mixture on the biscuit base as well. Using a fork, simply mix the chocolate and vanila cream cheese.
5. Bake for about 30 minutes until centre is cook. Keep it in the fridge for about 3 hours before serving.

Oreo cheese cake

At last! I've managed to find this picture! This is non-bake oreo cheesecake that I made for him and his colleague. Tell you what, the appearance was so eye-catching that everyone was waiting for the dessert time! (hehe, I'm so proud of myself)

Anyway, I thought this is pretty simple and easy recipe that I would like to share with you...

Oreo Cheesecake
Ingredients:

Oreo Crust
16-20 oreo cookies, cream removed
100g butter

Filling
3 tsp gelatine, dissolved in 60ml water
About 80ml lemon juice
500g cream cheese, softened (I've always use mascarpone cheese)
130g castor sugar
240ml whipping cream

Steps:
1. Melt butter over medium heat and set aside.
2. Squash the oreo biscuits until finely crushed (you can try it on food processor), then transfer to a bowl. Add the melted butter and stir until the crumbs are moistened by butter. Transfer crumbs to a cake tin (about 8 inch loose bottom) and press firmly over base and refrigerate it for about 30 -40 minutes.
3. In a bowl, dissolve gelatine with 60ml water. Then add lemon juice into the gelatine and heat the mixture over a pot of simmering hot water until gelatin is totally dissolved. Set aside and let it cool.
4. In a mixing bowl, beat the cream cheese and sugar until creamy and pale. Add in whipping cream and continue to beat for another 3 minutes (to whip the whipping cream up).
5. Then, add the gelatine mixture and blend with mixer until just blended.
6. Get the base from the fridge and pour the cream cheese mixture over the base and chill overnight (preferably) or about 3-4 hours (until firm).
7. Once it is ready, remove the cake from the cake tin and start decorating your cheese cake with chocolate biscuit roll, melted chocolate and of course some bit and pieces of oreo biscuit!