The Chinese Seventh Month , not a good month for kids and myself. Because all of us were sick during this period. I wanted to finish the cream cheese in the fridge, so decided to bake one ogura cake for everyone. Fortunately, it turned out good.
Recipe, modified and adapted from here
Chinese New Year is only a few weeks away.
And I have not started on any cookies yet. Decided to test these cheesy butter cookies first.
Probably, these cookies are suitable for cheese lovers.
200g unsalted butter
1 egg yolk
50g icing sugar
100g parmesan cheese powder
200g plain flour
25g corn flour
25g milk powder
2tbsp fresh milk
cheese filling : 75g cold butter, 75g icing sugar, 125g grated cheddar cheese, 85g full cream milk, 25g plain flour
Combine butter, icing sugar and egg yolk. Beat until soft.
Add in the flour mixture gradually until well mixed. Add in the fresh milk and mix well.
Cover and set aside dough in the fridge.
Combine all the ingredients for the fillings, to form a dough. Roll them into tiny balls. Wrap cheese fillings with dough balls and shape them accordingly. Bake in preheated oven at 150d for 30mins.
There are many types of tiramisu. I prefer the no bake version though. Easy to put these layers together to make this dessert for everyone.
My own style of tiramisu.
To make expresso syrup
coffee powder 1 tbsp
sugar 1/2 tbsp
boiling water 125ml
Dissolve coffee powder, sugar into the boiling water. Set aside to cool.
** you can add Bailey’s Irish cream if you have.
To make the fillings
8 pcs finger biscuits
mascarpone cheese 150g
low fat yoghurt 50g
icing sugar 1 tbsp
vanilla essence 1 tsp
cocoa powder to dust
some chocolate chips for decoration
Mix the mascarpone cheese with icing sugar, yoghurt, vanilla essence and expresso syrup.
Spread 4 finger biscuits in a 13cm square dish.
Brush the finger biscuits with expresso syrup to moisten.
Spoon half the mascarpone cheese on top with some chocolate chips.
Spread another 4 finger biscuits.
Spoon the remaining mascarpone cheese.
Set aside to chill for 4 hours or overnight. Dust with cocoa powder and some chocolate chips.
Love this nutella cheesecake with minimum preparation. Love petite cake!
cream cheese 100g
Oreo cookies 30g, crushed mixed with melted unsalted butter, 15g
Beat cream cheese and sugar until soft.
Fold in the nutella to the cream cheese mixture.
Pour it into 3.5 inch diameter cake ring and chill overnight. Done!
recipe adapted and tweaked from cake 走焗爐
Made this petite size no bake cheesecake for myself. Love petite cake!
whipping cream 20g
cream cheese 80g
egg yolk 1 (pasteurized)
cookies, for base 30g mixed with unsalted butter 15g
purple sweet potato, mashed 80g
1 tsp cinnamon powder *optional
1/4 tsp vanilla extract *optional
Beat whipping cream until soft peak. Set aside to chill.
Beat cream cheese and sugar until soft. Add in egg yolk. Mix well.
Add in the mashed sweet potato into the cream cheese mixture with cinnamon powder and vanilla extract. Mix well.
Fold in the whipped cream and gelatine into the cream cheese mixture.
Pour it into the cake ring. Refrigerate until the cake is set.
** I used 3.5 inch cake ring.
recipe adapted and tweaked from cake 走焗爐
Back to the kitchen after fell sick for days.
Baked these cheese tarts to satisfy my cravings but in the end I only ate one, while Z finished everything.
Z requested so I baked, even if it was after 6pm. No time to chill overnight and there…3/4 of the cake was inside Z’s tummy.
wheat crackers 65g ( I used digestive cookies)
unsalted butter 25g, melted
cream cheese 220g
castor sugar 50g
egg yolks 2
whipping cream 1tbsp
vanilla extract 1tsp (I didn’t add)
canned blueberries (I didn’t add)
sour cream 130g
icing sugar 20g
Make cheesecake a day in advance. Preheat oven 170d. Prepare a 15cm round cake pan with a removable base. Lightly grease with softened butter.
Lightly pulse the wheat crackers in a food processor. Add melted butter and mix well. Transfer crumbs to cake pan and press the crumbs tightly together. Place in the fridge to set.
Place cream cheese in the microwave oven for 15s or until softened. Place in a food processor together with sugar, egg yolks, cream and vanilla and blend well. Arrange blueberries over cracker base, then pour the cream cheese mixture over it and bake for 20-25mins until the top of the cheesecake is light brown and springy when touched. Remove cheesecake from oven.
Increase oven temperature to 200d.
Mix together sour cream with icing sugar. Heat in the microwave oven for 30s until mixture turns fluid. Pour over baked cheesecake and return to oven to bake for another 2mins.
Remove cheesecake. Cover with cling film and refrigerate overnight.
Recipe adapted from Okashi
Baked this Oreo Cheescake for Zann, which I promised for a long time.
A. 80g Oreo Cookies
20g unsalted butter
B. 350g cream cheese
50g castor sugar
50g plain yoghurt
2 eggs (50-55g each)
1 tsp vanilla extract
180g oreo cookies
(100g for mixing into the cake batter, 80g for the topping)
Preheat oven at 150d.
Use a food processor to crush the Oreo cookies (A) and combine them with melted 20g butter.
Press the oreo mixture into the 6″ cake tin and set aside.
Beat the cream cheese until creamy and add sugar gradually. Beat until creamy. Add egg one at a time. Combine well until smooth. Add in yoghurt. Mix well. Add in vanilla extract. Mix in the crushed 100g oreo cookies. Transfer the batter into the cake tin. Sprinkle 80g crushed oreos on top.
Steam bake at 150d for 45mins. Chill to set before unmould.
Recipe (adapted from Carol 老师 )