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Posts Tagged ‘cheesecake’

 

Well, well, well….another month has passed and once again I bring to you this month’s DB challenge. We have gone back to the good, old classic – everyone’s (or nearly everyone’s) favourite – cheesecake. The April 2009 challenge is hosted by Jenny from Jenny Bakes and she has chosen Abbey’s Infamous Cheesecake as the challenge. The DB-ers had the freedom to do anything they wanted with this cake – flavours, decoration – everything entirely up to you – basically the sky is your limit! 

 

I’ve probably mentioned before that Alan’s favourite dessert is cheesecake. If he could, he’d have cheesecake and only cheesecake for his 3 meals! However, he’s a really classic and traditional eater so in order to ensure someone finishes this cake, I had no choice but to succumb to his classic tastes. 😦 In the end, I decided on passionfruit and lime – something to celebrate the near end to fresh summer fruits. 

 

 

Abbey’s Infamous Cheesecake:

Ingredients:

Crust:
2 cups / 180 g graham cracker crumbs

1 stick / 4 oz butter, melted

2 tbsp. / 24 g sugar

1 tsp. vanilla extract

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature

1 cup / 210 g sugar

3 large eggs

1 cup / 8 oz heavy cream

1 tbsp. vanilla extract (or the innards of a vanilla bean)

2 fresh limes – juice and zest

4 fresh passionfruit

Method:

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lime juice, lime zest and passionfruit and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

 

 

 

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This is what I had to complete for April’s DB Challenge – Cheesecake Pops. My first reaction when I read April’s challenge was “Are you serious? Cheesecake can actually be presented this way?”. I could feel adrenaline pumping through me as it was exciting to try something different for a change – something I’ve never heard of. Then began my “brain overworking” journey…night after night I would lie in bed thinking how best to present it, how to decorate it, what flavours to use and so on and so forth. 

Alan loves cheesecake but I knew he wouldn’t like this cos he’s such a traditional eater. When it comes to sweets, he will only eat the classic of the most classics – eg: milk chocolate – absolutely hates any flavoured chocs, classic tim tams, vanilla ice cream – you get the picture. I knew he wouldn’t like this because it looked nothing like the traditional cheesecakes. Since my only fan wouldn’t like this, I had to have a reason to make it. The original recipe uses 5 blocks of cream cheese (but I halved my recipe here) – and that’s not exactly cheap. It’d be a waste of money if I were to make it for no reason cos it would just end up in the bin. Aarrgghh!! What am I going to do? Procrastinate…procrastinate….delay…delay….finally – Jess, one of my closest friend in Tassie sent me a text inviting me to her birthday party – and no less a dessert party! 🙂 Coincidentally, it was today – perfect timing! So, you probably can deduce by now, my creation was completed today – challenge posting date. Hehe! 🙂

        
I had heaps of fun making these cheesecake pops. It was a real sticky, messy affair. I initially wanted to make a flower basket but sadly was unable to get any small, cute baskets from the discount shop. Lucky for me, I found this cute little metal flower pot. I had this splendid idea of using my flower mould to stamp out flower shapes. But…as we all know…things don’t often go as plan. The cheesecake was not “stampable” as it was too soft even after refrigerating it. In the end, I could only opt to mould it into various odd looking shapes with my hands. I actually made 3 different looking shapes but after coating them they all look like they are of the same shape! Haha! 🙂 At the end of it all, I felt as if I’s eaten a whole cheesecake by myself – thanks to the constant licking of the leftovers on my palm and fingers from the moulding of these little darlings. *Big grin* I was meant to use lollipop sticks for them but I couldn’t find them from the shops here hence decided on skewers. Plus, skewers were easier as they’d be long enough to be stuck through the floral foam and the height could be adjusted easily. I knew all along that I was not gifted in floral arrangement, and this pot here proved me right! Haha! 🙂
Ingredients:
  • 5 8-oz. packages cream cheese at room temperature
  • 2 cups sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 5 large eggs
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • ¼ cup heavy cream
  • Boiling water as needed
  • Thirty to forty 8-inch lollipop sticks
  • 1 pound chocolate, finely chopped
  • 2 tablespoons vegetable shortening
  • Assorted decorations
Method:
  • Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
  • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
  • Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
  • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
  • When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
  • When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
  • Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
  • Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
  • Refrigerate the pops for up to 24 hours, until ready to serve.

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chocolate marble cheesecake, originally uploaded by pearlyn83.

chocolate marble cheesecake, originally uploaded by pearlyn83.

Woohoo! My first homemade birthday cake by Alan! This year is indeed a special birthday celebration for me! Normally, I’m the one making birthday cakes for other people and when it’s my turn, I get a commercially bought cake. So sad, right?! After a lot of hinting and sulking, Alan finally agreed to make his first cake for me 🙂

Ingredients:

  • 2 cups digestive biscuit, crushed into crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 2 blocks 8 oz. packages of cream cheese, softened
  • 1/2 can  14 oz. sweetened condensed milk
  • 3 eggs, room temperature
  • 4 oz bittersweet/semisweet chocolate

Method:

  • Preheat oven to 180C. Line a springform pan with baking paper.
  • Mix sugar, melted butter and biscuit crumbs in a large bowl to form sticky “paste”. Spread and flatten out in pan. Bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 150C.
  • Melt chocolate in a bowl.
  • Beat cream cheese in a large bowl. Beat in condensed milk followed by the eggs, one at a time.
  • Mix half the cream cheese batter with the melted chocolate.
  • Pour plain and chocolate batter into the baking pan and swirl with a knife or a skewer.
  • Bake for 40-50 minutes. Leave to cool in oven with door opened for 1 hours.
  • Remove from oven and cool completely before refrigerating it.
  • Decorate and serve.

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