Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

Cold-Oven Cream Cheese Pound Cake

I hope I didn't missed this Bake-Along again.. Ever since I lost my handphone, I seemed to have lost track of my own blog:-p.. kekekeke... Anyway, I happened browsed through everyone's blog and realised it's the Bake-Along #38-Cold-Oven Cream Cheese Pound Cake. Looking at some of the bakes done by the girls, this pound cake seemed to be a "Must-Try" Bake...

And indeed it was... It had given a very great fragrance while baking. I hadn't had any cake flour, so I had replaced it with self-raising flour and omitted the baking powder. The pound cake rose nicely, even though it was not baked in a pre-heated oven.

Cutting down on the sugar amount, adding a little more lemon zest, this pound cake was awesome. It has a very smooth, soft velvet crumbly texture as Lauren Chattman had mentioned in her book.

The only boo-boo I made was I had overlooked on the temperature. I thought it was on a 375F so I baked it in a 190C, instead of a 325F & 160C...
Nevertheless, the pound cake came out well with its excellent texture as it should be..

Ooooh, and surprising, my girls liked this pound cake too... It was very unlikely that they will like due to the lemon zest & ginger, but Nic & Mimi told me that the cake was yummy:)
So what else can we asked for now....??? Start your bake now:-D

Ingredients as stated by the Cake Keeper Cakes by Lauren Chattman

(Using only 1/3 of the stated ingredients, yeilds a 15×5×5cm loaf)

3 cups cake flour (125g self raising flour)

1 1/2 tsp baking powder (omitted)

1 tsp salt (1/3 tsp)

1 cup(2 sticks) butter (75g)

8 ounces cream cheese, softened (75g)

2 1/2 cup sugar (75g)

6 eggs, room temp. (2 eggs)

1 tbsp pure vanilla extract (1/2 tbsp)

1 1/2 tbsp grated fresh ginger (1/2 tbsp)

1 tbsp grated lemon zest (1/2 tbsp)

 

Method:
1.Adjust the oven rack to the lower-middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
2.Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary.
3.With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
4.Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the bowl after each addition. Then mix of 30 secs on medium speed.
5.Place the cake in a cold oven. Turn the oven to 325°F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 mins.
6.Cool the cake in the pan for 15 mins, then invert it onto a rack. Cool completely before slicing and serving.
7.Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

You may wish to join us in the Bake-Along with our 3 fantastic Hosts: Joyce, Lena & Zoe and also let's take a look at the other bakers' pieces:-D

My Not-So-Red-Velvet Cupcakes

Two and half weeks more to Christmas Day, and I was thinking what gifts I should prepare... I thought I should try baking a Red Velvet Cupcakes with Frosted Cream Cheese as a gift, instead of stressing myself of what gifts I should get.

Browsing through a few recipes for these Red Velvet Cupcakes, I decided to use this recipe that I had came acroos from Baking Wonderland. This recipe did not use cocoa powder, and only red coloring. Modifying the recipe a little here and there gave me these cupcakes today...

But these cupcakes ain't that velvet as they should be... It was probably due to too much cocoa powder I had added in... However, the cupcakes texture were excellent, soft & moist:-)
As for the cream frosting, I thought they were a little too sweet for me, but they overall complimented well with the cupcakes as I had reduced the sugar amount.

Here if you may see, the Red Velvet Cupcakes looked more like Chocolate Cupcakes instead:-p

Never fear!!!! I will make another attempt soooooon..., hehehehe....:))

Meantime, do enjoy these little cuppies 1st.....!!!

Here is the actual recipe as adapted from Wai Soh Man from Baking Wonderland

(with slight modifications)

Ingredients:

165g flour (150g flour + 1.5 tbsps cocoa powder)

150g sugar (125g)

1/2 tsp baking soda

pinch of salt

1 egg

150g corn oil (canola oil)

118g milk

1/2 tsp vanilla essence

1/2 tsp white vinegar

1/2 tsp lemon zest

dash of red coloring

Cheese topping

100g cream cheese

15g soft butter

50g icing sugar

Method:

1. Combine flour, sugar, baking soda & salt. Sieve & set aside.

2. Combine remaining ingredients and mix well. Fold in the flour mixture from step 1. Mix well till smooth & velvety.

3. Scoop batter into paper cups, 75% filled, and bake for about 25-30 mins in a preheated oven of 170C.

To prepare cheese topping, combine ingredients and mix well till smmoth. Place mixture into a piping bag and pipe as desired.

Have fun with these cuppies while I will attempt another cuppies soon:)

Orange Cheesecake (Non-Baked)

I have never fancied adding orange essence into my cakes somehow as I do not like the taste of it. It seems to make me feel like as if I was taking those very bitter medicine when I was young... Hahaha... But to others, this orange essence was rather pleasant to them and in fact they do quite like it. How about you?

Reason of baking this cheesecake was because I have a pack of whipping cream which is due to expire soon. So I found this cheesecake using whipping cream... Hmmm but all ended up quite a mess as the whipping cream that I bought, did not whipped up as my top whipping cream...

In fact, being a non-baked cheesecake, this cheesecake is very easy to prepare and it should be ready by 15-30mins time.

I probably had exceeded the amount of whipped cream and I put in 250g of cheese instead of 200g. Thus the texture of the cheesecake was abit soft, more of like a mousse texture. Overall, it was quite yummy. My hubby had taken 2 slices of it, and my friend say it was delicious too. And she said she like the "orangey" taste of it:)

Ingredients as adapted from Kevin Chai.

Base:

140g crushed chocolate marie biscuits

70g melted Butter

Combine all ingredients. Press into a 7" square tin.

Cheese Filling:

200g cream cheese

70g sugar

2 tsp gelatine

2 tbsp water

200g fresh whipped cream

3 tbsp orange compound

Beat cream cheese and sugar until smooth.

Melt gelatine with water over simmering water. Add into cheese mixture until blended.

Fold in whipped cream, add in orange compound, mix well.

Spread cheese filling into prepared tin.

Topping:

80g crushed marie biscuits

40g melted butter

Combine all ingredients and sprinkle over the top.

Wrap well and refrigerate until set.

Strawberry & White Chocolate Mousse Cake

I had been food blogging and searching last week for some yoghurt recipe and I happened to see this recipe and the review about this mousse cake was fantastic. Thus I was rather tempted to try this recipe out. I managed to buy 6 boxes of Korean Strawberries from NTUC, luckily that was a promotion that day when I bought the strawberries:-D

Strawberry & White Chocolate Mousse Cake

Besides making it a cake, I decided to make some of these mousse cake in these little cups. Don't they look pretty?
But it was a pity, that these mousse didn't seem to be fantastic as the reviews had mentioned...

The recipe had asked to sieve the batter before we refrigerate the mousse cake to make it smoother. So I did sieved the batter, but the after cake, I can still taste the "roughness" of the cake. End up, it doesn't taste much like a mousse cake, as mousse is supposed to be smoother..:-(

The other challenge was the white chocolate. As I did not have a microwave oven(which I am going to get one soon:-p), I have doubled boiled the white chocolate, but it did not melt smoothly as well. Perhaps, that had also caused the "roughness" in my mousse cake???

Here is the whole cake I made.

Even my hubby and my girlfriend and her hubby did not really enjoyed it.. My boss and colleagues and my gilfriend's daughter, on the other hand, enjoyed this cake though.. My boss had said it was very delicious and she loved it soooo much... Hmmm, I guess it's up to individual preference perhaps???

Here is the recipe adapted from BBC Good Food

Ingredients:

(with slight modifications)
175g digestive biscuits
75g /2½ oz butter , melted
400g white chocolate (I used 350g)
400g strawberries (I used 350g)
300g tub full-fat soft cheese (I used 250g)
200ml double cream

Method:
1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Perhaps you will like this cake. Hope you have fun trying it:)

BlueBerry Cheesecake

Boy, this blueberry cheesecake is definitely a MUST TRY!!!

With the excess blueberry and the cheese that I had, I decided that I should bake a blueberry cheesecake...

Blueberry Cheesecake

No doubt the cheesecake did not look as appetizing as it did, the taste of it was GREAT!!

It is those cheesecake that melts in your mouth....

Do email me for the recipe as I do not have enough time to post it up...

Hear from you soon & do have fun with this blueberry cheesecake!!!

Peanut Butter Cheese Cupcakes

Updated 23 Nov 2011 for the recipe

Any one cares for a peanut butter cheese cupcakes???

While they are baking, there was an aroma of the peanut butter... smells sooooo nice....

Peanut Butter Cheese Cupcakes

I topped the cupcakes with some chocolate chips.

These cupcakes are really nice & fluffy. For those of you who do not really like cheese, these will suits you well as the peanut butter had override the taste of the cheese.

A good recipe to try....

Ingredients:

120g cream cheese
120g butter
100g peanut butter
200g caster sugar
4 eggs
240g self raising flour
1/4 tsp baking powder
1/4 tsp baking soda
30g grated Parmesan cheese
Some choco chips

Method:
Combine cream cheese, butter, peanut butter n sugar in a mixer, use low speed, beat for 1 min until combined.
Add in eggs, followed by seived flour, baking power & baking soda, and Parmesan cheese, continue to beat for 2-3 mins until light n fluffy.
Spoon batter into baking cups n decorate w choc chips.
Bake in preheated oven at 180 degC for 30 mins or until cooked.

Marble Baked Cheese Tarts

Well, bascially today I wanted to make fruit tarts and I realised that my custard powder wasn't instant one... So I was in a dilemma, what tarts should I make now??

I have already prepare the pastry crust but I am just clueless about the fillings for the tarts...

Finally....

Marble Baked Cheese Tarts

Hehehehe... I never had a good feeling about baking cheese in my oven... Or rather should I say I had never baked much of a cheesecake, except for the Japanese Cheesecake I tried once...

Nevertheless, these marble baked cheese tarts are good as they seems...

Sweet Short Crust Pastry

(A)

200g plain flour

20g milk powder

110g butter

50g icing sugar

1/4 tsp salt

(B)

2 1/2 tbsp of water

Method:

Mix ingredients A till crumbly. Add in B, mix to form a dough.

Wrap it up in a cling firm and refrigerate for 30 mins.

Once ready, press the dough into the mould.

Prick some holes in the dough.

Bake at 190 degC for about 15 mins or until light golden brown.

Leave it to cool.

Cheese fillings

(A) 250g cream cheese, 60g sugar

(B) 1 egg

(C) 50g whipping cream

(D) 1 tbsp milk, 15g melted chocolate

Method:

Cream A till light & smooth. Add in B, cream till well-blended.

Add in C, mixt till well combined.
Take out 60g of the cheese mixture, mix with D until well blended.

Deposit the cheese fillings onto the baked pastry shells. Place some chocolate cheese fillings on it and make swirls with it.

Bake at 200 degC for 10-12 mins.

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine, of Not the Kitchen Sink!"