Marble Chocolate Cheddar Cheese Cake 云石车打芝士蛋糕-en

Whenever i have extra cheddar cheese , sure remind me to bake a favourite Light cheddar cheese cake . But this time, added cocoa powder and create the marble effect, still taste very good!

The extra cheddar cheese was leftover after made this cake for my son to bring it to school.

So happy to have a no shrink and crack cake!

This cake is bake using steam bake method (place water underneath but not directly contact to water) but not waterbath method. First bake at lower heat then increase heat to bake till cooked. Anyway, next time i will try with normal baking method, i suspect also can work this way.

Marble Chocolate Cheddar Cheese Cake 云石车打芝士蛋糕-en

*makes a 8" round pan or square pan

120g cheddar cheese

100g butter ( salted or unsalted)

100g fresh milk

6 egg yolks (large or A size)

100g cake flour

6 egg whites (large or A size)

100g caster sugar

15g unsweetened cocoa powder mix with 4tbsp hot water

Method

1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.

3. Sift in the cake flour into the egg yolk mixture and make sure no lumps.

4. Preheat the oven to 130C with a steam bake (I place a medium pan that filled with hot water then place the pan underneath). Line the bottom, grease and dust with flour for the sides of a removable bottom baking pan.

5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well. Remove 300g of plain batter, and mix with cocoa powder, fold to mix well.

8. Spoon the two batters, plain and chocolate, alternately into cake pan. Using a butter knife or chopstick, gently swirl it around the mixture to create marble effect. Tap the cake pan to remove any air bubbles.

9. Bake the cake in the oven at 130C for 45mins ( lower 2^nd level from bottom) , increase temp to 150C for 25mis, or till the tester comes out clean. Every oven is different , please adjust accordingly to your oven.

10. Remove the cake from oven and place it on a wire rack. As soon as you see the cake is slightly leave the sides of the pan and cake still warm, remove the cake from the pan as to minimize cake shrinkage, continue to cool on wire rack.

Recipe by Sonia a.k.a Nasi Lemak Lover

Strawberry Cheesecake 草莓芝士蛋糕-en

Strawberry Cheesecake 草莓芝士蛋糕

*for a 7” round pan

For the base

140g digestive biscuit

50g butter, melted

For the cheesecake

250g cream cheese, room temperature

20g caster sugar

2 egg yolks

25g low protein flour or cake flour, sifted

100g whipping cream, cold from fridge

2 egg whites

45g caster sugar

For the strawberry mousse

170g strawberry , chopped

30g sugar

¼ cup water

2tsp gelatine powder

4tsp hot water

Method

1.   For the crust. Place digestive biscuits in a food processor and process finely.

2.   Add melted butter, mix till moist crumbs form. Press crumb mixture onto bottom of prepared pan. Chill in the fridge or freezer till firm.

3. Remove whipping cream from fridge, immediate beat till soft peak, set aside.

4..Beat cream cheese with sugar till smooth .

5. Add in egg yolks and mix well. Add in flour and combine well.

6. Mix in whipped cream, mix till well combine.

7. Beat egg white till foamy , gradually add in sugar and continue to beat till soft peaks.

8. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine.

9. Use a spatula, fold in the balance meringue, fold gently till combine.

10.Pour batter into removable bottom cake tin (line the bottom and wrap outside with foil).

11.Bake at a pre-heated oven at 120C for 90mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin). Cool on a wire rack.

12. For the strawberry mousse, add hot water with gelatine powder, stir to melt. Add strawberry, water and sugar in a pot, cook till often . Add in gelatine mixture, stir to mix. Use a hand blender to blend the strawberry mixture, set aside to cool then put into chiller for 30mins to let it slightly set.

13. Remove cheesecake on a serving plate, pour strawberry mousse on top and decorate with strawberries.

14. Chill the cake before consume.

No Bake Avocado cheesecake 免烤鳄梨芝士蛋糕-en

The other day I had a good slice of Avocado cheesecake when I am having tea time with my girl friends, and they also love it ! When i let my girl friends to try my version of this cheesecake, they said the taste equally good to the original cake.

So easy to make this cake without an oven, but still taste really good!-en

Had this wonderful cake together with my girl friends !

No Bake Avocado cheesecake 免烤鳄梨芝士蛋糕

*for a 7” removable bottom round cake pan

Base

125g digestive biscuits

50g butter, melted

Filling:

40g water

12g gelatin powder

250g Philadelphia-brand cream cheese, room temperature

170g heavy whipping cream

100g caster sugar

2 tablespoon fresh lemon juice

285g avocado (1 large )

Frosting

100g whipping cream

1tsp lemon zest

1/2tbsp lemon juices

50g toasted pumpkin seeds

Method

1. 1.   For Crust. Place digestive biscuits in a food processor and process finely.
2. 2.      Add melted butter, mix till moist crumbs form. Press crumb mixture onto bottom of prepared pan. Chill in the fridge or freezer till firm.
3. 3.      For filling. Put 40g water into small saucepan, sprinkle gelatine over. Let it stand for 5mins. Warm over double boiler and stir till gelatin dissolves. Set aside.
4. 4.      In a food processor ( or you may use hand mixer). Blend cream cheese, sugar and lemon juices until smooth. With machine running, add warm gelatine mixture through the feed tube and blend well.
5. 5.      Add in avocado flesh , blend till smooth. Add in cream and beat until mixture is well combined.
6. 6.      Pour the filling into the crust, chill for several hours.
7. 7.      Use a warm towel to pat around pan sides to loosen the cake. Release pan sides, and transfer cake to a cake board.
8. 8.      To decorate. Beat whipping cream and lemon juices over a bowl of ice cubes water till stiff. Add in lemon zest and mix well. Frost the top of the whole cake. Sprinkle with toasted pumpkin seeds. Serve chill.