Chocolate Marble Cheesecake

  
This is my very first cheesecake recipe that I had many many years ago, but today I finally “perfected” it! The base is just nice, not too wet or dry , the top did not crack and is not too sweet too. This is a simple and no fail recipe at last!
BASE​:
3 cups (about 21 pcs)​ Digestive biscuits

140g​ Butter – put in microwave for 50 sec

 

METHOD

1. line base of a 9 inch round cake pan with baking paper
2. crush biscuits in a blender and add in melted butter and mix well

  

3. press mixture into cake tin (including the sides) and refrigerated till set, at least a few hours or overnight

  
 

FILLING

90g Semi-sweet chocolate

500g ​Philadelphia Cream Cheese – * see note

165g castor sugar

3 x 60g eggs – room temperature

125ml sour cream

1 tsp ​vanilla extract

Note: allow the cream cheese to stand for 1 hour at room temperature or remove foil from the pack, cut into cubes, place in microwave on high for 40 secs

METHOD:

1. pre-heat oven at 160C, but a bowl of hot water into the oven (to prevent the cheesecake from drying out)
2. place chocolate in a bowl and melt it over a pan of hot water, remove from heat
3. place cream cheese and sugar in a mixer (K beater) and beat till blend (speed 2) (do not over beat, the cake will crack)
4. add sour cream, vanilla extract and eggs (add in 1 lightly beaten egg at a time) and increase speed to 5 and continue to beat till mixture is smooth (do not over beat)

5. spoon out 150g of mixture into the melted chocolate and mix well
pour the remaining cheese mixture into the cake pan
6. spoon chocolate mixture over the filling into distinct blobs

  
7. using a fork or a chopstick, gently swirl chocolate into the filling to marble it

  
8. bake in 160°C for 45 mins or until just barely set, turn off the oven, leave the door ajar and let cool in the oven for 1 hour then chill for 4 hours or overnight

  
to serve remove pan sides and cut into wedges

 

Dog Paw Cheese Cake🐶🐶🐶



Make about 16 pieces

Ingredients:

30g butter

85g cream cheese

85g fresh milk

2 eggs yolk

2 eggs white – put into a electric mixer bowl 

40g sugar

20g cake flour

10g cornflour

Method:

1. Preheat oven to 150°C(my oven 160°C)

2. Get ready a baking tray for steam bath and a kettle of boiling water

3. Grease the mould with butter

4. In a saucepan, double boil the butter, cream cheese and milk and use a hand whisk and mix till mixture are well mix and without lumps



5. strain the mixture into a large mixing bowl and leave to cool



6. When cool, add in egg yolks and use a hand whisk and mix well



7. Sift in cake flour and corn flour and mix well



8. Turn on the electric mixer, using whisk attachment and whisk on high speed until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 



9. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.



10. Fold the egg white into the egg yolk mixture 



11. Take 50g batter and mix well with 3/4 tablespoon Cocoa powder then pip the paws 



12. Bake in oven for 2 mins then remove from the oven

13. Top the mould with 16g white batter to and bake in the baking tray filled with hot water (about half way of the mould)  for 25 min steam bath 

14. Transfer to a wire rack, face down and leave to cool before unmoulding.

Recipe from: http://ir3n3love.blogspot.com.au/2014/11/mini-dog-paw-cheesecake-l-by-shirley.html

Oreo Cookies and Cream Cheesecakes

20140429-180154.jpg

Recipe adapted from http://gracessweetlife.com/2010/07/oreo-cookies-and-cream-cheesecakes/
Makes 14

Ingredients:
18 Oreo, cream-filled chocolate sandwich cookies, 14 left whole and 4 coarsely chopped
450g cream cheese, room temperature
110g sugar
1/2 tsp pure vanilla extract
2 large eggs, room temperature, lightly beaten
120g sour cream
Pinch of salt

Method:
Preheat oven to 160° C. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
Beat cream cheese on medium-high speed (5) until smooth (K-beater), scraping down sides of the bowl as needed.
Gradually add the sugar, and beat until combined.
Beat in the vanilla extract
Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.
Using a large spatula, lightly fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, and the skewer comes out clean (about 25 minutes)
Once cooked, turn off the heat, leave the door slightly open and leave to cool in the oven for one hour
Transfer the muffins tins to a wire rack to cool completely.
Refrigerate (in the muffin tins) at least 4 hours (or overnight).
Remove from tins just before serving.

Ways to serve:
serve them plain – as it is;
or add a dollop of sweetened whipped cream and top with a 1/4 Oreo cookie;
or sprinkle with crushed Oreo cookies.

20140429-180158.jpg

20140429-180203.jpg

Banana and Cheese Cake 🍌🍰

This is another Stir And Bake Cake, as it does not require any use of electric mixer, but is a bit more work because is a double layer cake and the total baking time is 50mins. Though it is a plain looking cake, but what can go wrong with cakes that is bake with over ripe bananas!
20140423-221002.jpg

Grease and line a 18cm (7 inch) square baking tin
Preheat oven to 175C

Base layer:
170g cream cheese
80g butter
100g sugar
2 eggs – lightly beaten

Sifted together:
100g plain flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda

Method for base layer:
Use a hand whisk and stir cream cheese, butter and sugar over simmering water until soft and smooth
Remove from heat, stir in the eggs until well combined.
Use a large metal spoon and fold in the flour until well blended
Spoon mixture into the tin. Bake for 25 mins.

Top layer:
80g butter
100g sugar
2 eggs
200g over ripe banana (mashed)
1/4 tsp salt

Sifted together:
80g plain flour
8g cocoa powder
3/4 tsp baking powder
1/2 tsp bicarbonate of soda

Method for top layer:
Use a hand whisk and stir butter and sugar over simmering water until sugar melted
Remove from heat, stir in the eggs until well combined.
Stir in the mashed banana and salt and mix well
Use a large metal spoon and fold in the flour until well blended
Spoon mixture into the tin. Bake for 25 mins.
Stand for 10 mins and turning to wire rack to cool

20140423-220938.jpg