Tuesday, September 27, 2011
I must admit, I'm addicted to cheesecakes. I make them at home and almost always order cheesecake whenever I go out to eat. Who can resist that creamy, melt -in-your-mouth goodness.
You may notice from the procedure that making cheesecakes is not complicated at all. The only thing I don't like about it is having to wait overnight before I can indulge.
Here's the recipe:
120g plain flour
60g self raising flour
55g soft brown sugar
1/2 tsp orange rind(you may also used lemon rind)
80g butter diced
1 whole egg
750g cream cheese
120g castor sugar
1 tsp vanilla essence
120g white cooking chocolate(melted by double-boiling)
300ml UHT whipping cream(I used Anchor)
3 eggs -beaten
50g dark cooking chocolate(melted by double-boiling)
1-BASE crust: Preheat oven at 180C.
-Lightly brush a 9" loose-base cake tin or spring form cake tin with con oil.
-Place all the dry ingredients in a mixing bowl.
-Add butter and beat at low speed until mixture resembles breadcrums.Add in egg and beat until mixture binds.
-Press mixture into cake tin & prick holes with fork.Bake for 20-25 mins.
2-After crust is perfectly baked reduce the oven tempreture to 140C
-Beat cream cheese and sugar till creamy,add in melted white chocolate ,cream,vanilla & cornflour-beat until smooth
-Lastly add in eggs and mix just until combined.
-Pour batter onto set base
-Drizzle with melted dark chocolate on top
-Steam bake for 1 hour 15 mins
-Leave cake in the oven with door closed for 30 mins but temperature turned off
-Remove cake from oven and let cake cool at room temperature.Refrigerate for 6 hrs before serving.
Note:It is a good idea to use a warm knife to slice cheesecake for a clean cut.
Red Velvet Cake has achieved celebrity status in Malaysia. Almost all home bakers are offering this on their menu. It is a hit to both adults and kids alike.
We've to praise people from the Southern US for coming up with this delightful concoction. Where on earth can you find a cake that when you slice into it will reveal a richly red cake that will no doubt stain your lips and teeth? And the cream cheese frosting that covers it...simply divine.
I've used the recipe from one of favourite book...CUPCAKE GALORE by Gail Wagman....I gave 2 big thumbs for her recipe....easy & yummy.
I've decided to share some of favourite recipe in this blog as you know I'll not taking orders from now on till I receive the GREEN LIGHT from my DH...ha..ha..ha..he already warned me not to busy myself with orders as he want me to concentrate for our coming new family member.... Insyallah...
Ok ,here the recipe....Just to add that this is not really a chocolate cake. The addition of cocoa powder is done only to enhance the dark red color because you can't actually taste the chocolate.
Red Velvet Cupcakes
300g plain flour
2 tbsp cocoa powder
2 tspn baking powder
1 tspn bicarbonate of soda
1 tspn salt
125g unsalted butter( I used Tatura unsalted butter)
300g castor sugar( I used 280g)
2 eggs(B grade)
1tspn vanilla essence
1 tspn white vinegar
1 tbspn red foof colouring
240ml Buttermilk (if you can't find the buttermilk just use 240ml evoporated milk & add 1 tspn of lemon juice or white vinegar & let it stands for 15 mins)
1-Preheat oven to 180C
2-Sift (A) & set aside
3-Cream (B) until light & fluffy.Add (C) one at time,mixing well after each addition.
4-Blend in (D)
5-Altenately add flour mixture & buttermilk and beat until batter is smooth.
6-Spoon batter into cupcake papers,filling about 2/3 full or if you use the soufller cup 2.5 oz just fill 30g for each cup.
7-Bake for 20 - 25 mins.
8-Iced the cupcake with cream cheese icing.
Cream cheese icing:
360g cream cheese
200g icing sugar
1-Beat cream cheese & butter till fluffy
2-add icing sugar & mix well.
Enjoy.....more recipes will come...