Japanese Cotton Cheese Cake

Ingredients: Milk, butter, eggs, caster sugar, cake flour, corn flour, cheese cream and cream of tartar

Melt butter, cheese cream and milk using double boil

Seperate the egg yolk and egg white

Sieve the flour and mix well

Mix in the egg yolk and mix well

Beat the egg white till foamy then add in sugar

When it soft peak then add in 3/4 tsp of cream of tartar beat till peak

Prepare a 9" square tin i am using a loose bottom so i cover with double layer of aluminum foil to prevent water seeping in.

Then pour in the batter

Follow by bake in water bath (pour hot water into a bigger pan to seat)

Baking in process

If you see the top fo the cheese cake turn brown place a foil cover loosely over the cake tin.


See the texture is sooooo soft

Yummy!!! Try it!!

Ingredients

265ml milk (I used HL Milk)
85g Butter
250g Cheese cream (room temperature)
40g Cake flour
35g Corn flour (sift together with cake flour)
7 Egg yolks
7 Egg whites
3/4 tsp Cream of tartar
125g Sugar

Method:

1. Double Boil milk, butter and cheese cream together at medium heat, and use hand whisk to stir cheese cream till smooth.

2. Add in cake flour and corn flour mix well follow by add in egg yolks into mix cheese cream mixture till thick and transfer to large bowl, leave to cool.

3. In a mixing bowl whisk egg whites, till you see foamy then add in sugar till it soft peak then add in cream of tartar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

4. Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.

6. If you are using a loose base cake tin, cover the outside of the tin bottom with double layers of aluminium foil to prevent water from seeping in.

5. Pour cheese cream mixture to a lined 9" square cake tin and place cake tin at the lowest rack in the oven. Bake in water bath (pour hot water into a bigger pan to seat) bake at preheated 150C for about 1 hour 15 mins.

*After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve

Strawberry Jelly Hearts Cheese Cake

Ingredients For the crust -

300g digestive biscuits
150g melted butter

1. Crushed the digestive biscuits
2. Melt the butter
3. Put in the melted butter into the crushed digestive biscuits.
4. Flat the surface tightly into the pan.
5. Place the pan in the fridge and chill until ready to use.



Ingredients: Vanilla Extract, sugar, gelatin, philadelphia cheese and strawberry

1. Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.
2. Add 1 & 1/4 cups of boiling water to the gelatin powder.
3. Stir well till all the gelatin has dissolved. Set aside to cool.


Add cheese and sugar to the mixer whisk till cream cheese must be soft otherwise it will be very hard to whisk.

When the cream cheese become soft put a Tsp of vanilla extract mix well & add in the dissolve gelatin and mix well till like milk shake

Pour into the biscuits base

Let the mixture rest in room temperature for about 10 minutes.

Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.

For the cheesecake layer -

500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries

Method:

1. Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.
2. Add 1 & 1/4 cups of boiling water to the gelatin powder.
3. Stir well till all the gelatin has dissolved. Set aside to cool.
4. Add cheese and sugar to the mixer whisk till cream cheese must be soft otherwise it will be very hard to whisk
5. When the cream cheese become soft put a Tsp of vanilla extract mix well & add in the dissolve gelatin and mix well till like milk shake.
6. Pour into the biscuits base
7. Let the mixture rest in room temperature for about 10 minutes.
8. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.



Add in 1-1/2 cup of boiling water when the jelly powder dissolved add in 1-1/2 cup of cold water

Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.

Pour just enough jelly to cover the strawberries.



For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water

Method:

1. Add in 1-1/2 cup of boiling water when the jelly powder dissolved add in 1-1/2 cup of cold water.
2. Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.
3. Pour just enough jelly to cover the strawberries.
4. Cover up and put it back to the fridge for at least 4 hours.
5. Enjoy!

No Bake Oreo Cheese Cake

Melt the butter

Crushed the Digestives biscuits and mix with the melt butter

Press the biscuits firmly onto the base of the cake tin

Biscuit Base:

100g Digestives Biscuits
50g melted butter

Method Biscuit Base:

1. Crush the biscuits as fine as possible.
2. Combine with the melted butter. Press firmly onto the base of the cake tin.
3. Chill for at least 2 hours.

 
Ingredients: whip cream, milk, vanilla extract, cream cheese, oreo, honey, icing sugar and gelatin

Take out the white part and crushed the oreo biscuits (do not crushed till too fine)

Sprinkle the gelatin into hot water

Whipped cream till medium peak

Mix icing sugar and cream cheese till well mix

Pour in the milk till well mix

Pour in gelatin till well mix

This is the texture

Mix the cream cheese mixture and whipped cream together

This is the texture then seperate the mixture into 2 bowl
1st bowl mix with 1 Tbs honey

1/2 Tsp of vanilla extract

Mix well

Pour into the cake tin and put in fridge or freezer for it to set

2nd bowl mix with oreo biscuits then when the 1st mixture set pour in oreo mixture

Then u can deco with more oreo on top then put it back to fridge or freezer to let it set


TADA!! Yummy delicious Oreo Cheese Cake!

Cream Cheese Filling:

250 gm Cream cheese
50 gm Icing sugar
1 Tbsp Honey
60 ml milk
1/4 tsp vanilla extract
10 Oreo cookies - chopped coarsely
260 ml whipped cream - whipped till medium peak
1 Tbsp gelatine powder + 70 gm water

Some extra crushed Oreo Cookies for sprinkling on top

Method:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature) 2. Beat cream cheese with icing sugar till well combined.
3. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.
4. Fold in whipped cream and divide mixture into 2 portions.
5. Fold in chopped Oreo cookies into 1 portion and honey and vanilla extract into the other portion.
6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set. (Or if you want it to be faster put it in freezer)
7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.
8. Put into the fridge to let it set for 2 to 3 hours. If you put in freezer will have ice cream alike texture
9. Remove from freezer to decorate as desire and put back to freeze it.
10. Slice and serve chilled