Burn Cheesecake

Below recipe from https://www.bonappetit.com/recipe/basque-burnt-cheesecake

INGREDIENTS

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour
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Special Equipment

• A 10"-diameter springform pan

RECIPE PREPARATION

•  Preheat oven to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

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    Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
  • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
  • Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
  • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
  • Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
  

  
  

  
  

  
  

  

  
  

  
  

  

  
  

  

  
  

  

Burn cheesecake

Durian Crepe Cake ( Kelvin's 20th Birthday Cake)

RECIPE:

 INGREDIENTS

12  eggs
4 cups water + 1 cup tick coconut milk

 ( optional 4 cups milk + 1 cup water)

2/3 cup (150g) of butter, melted
2 ½ cups of all-purpose flour ( 300g)
6 Tbsp. of sugar
1 tsp of vanilla
Whipped topping (filing)

Fresh Durian or manggo (filing) 

Method
Have all ingredients at room temperature. Whisk together eggs, coconut milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk well. Strain the crepe batter into a bowl. 

Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp. 

Layer crepes, spreading a thin layer of whipped cream/durian in between each layer. Chill in the fridge & served cool. Enjoy!

Orange Chiffon

Ingrediants A
1 chinese bowl shifted flour
3/4 chinese bowl castor suger
10 eggs yolk
5 tbps corn or sunflower oil
1 orange juice

Combine all in a mixing bowl and mix well. Set aside.

Ingrediants B
10 eggs white
1 tbps cream of tatar

Whisk till peak in high speed

Pour mix ingrediants A into ingrediants B and mix well together. Pour into chiffon baking pan.

Bake in reheat 180C for 35 minute

Kelvin 17th Birthday - Steamed Super Moist Chocolate Cake

Recipe adapted from The Litter Teochew

Steamed Moist Chocolate Cake

Cake

- 1/2 cup light oil (I used Olive Oil)

- 185g castor sugar

- 200ml fresh milk (just about 1/2 cup)

- 2 eggs, lightly beaten with a folk

- 110g cake/plain flour (about 1 cup ... I used self raising flour turn out well)

- 60g good quality unsweetened cocoa powder  ( I used chocolate powder)

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp vanilla extract

- 1/4 tsp salt

- 1 packet instant coffee (I used 1 sachet Nescafe 2-in-1 which is 11g)

1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.

3.(A) Combine castor sugar, fresh milk and instant coffee in a saucepan. Stir over low heat until sugar is dissolved. You do NOT need to come to a boil. Once all ingredients are combined, turn off the fire and leave it on the stove to cool.

(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda and salt into a large mixing bowl.

4. Once (A) is cooled*, add the beaten eggs, vanilla extract and oil, and mix thoroughly. Finally, pour the entire mixture into the cocoa/flour and stir till well combined. The final batter should be runny.

* Very important that (A) is cooled before you add the eggs, else you will cook the eggs and end up with custard! 

5. Pour the batter into the prepared pan and place it in the steamer. Make sure that your cake tin is NOT touching the water. Cover the top of the pan loosely with a sheet of aluminium foil.

6. Steam over medium heat for 45mins.

7. Cool the cake in pan before turning out for further decoration. 

Chocolate Frosting (my own creation)

- 100g semisweet chocolate

- 100g unsalted butter

- 1 tsp of vanilla extract

- 1/2 cup milk (added slowly until desired consistency is achieved)

Combine the chocolate and butter in a bain-marie and let them melt. Add in milk a little at a time until desired consistency is achieved. You do not need to finish using up the milk. Let frosting cool and thicken before decorating your cake.

Special request by birthday boy. Made by me & deco by Yannie

 Special gift from Yee Ma

 My Do Re Me

Banana Sponge Cake

Ingredients:
2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cups castor sugar
6 eggs
1 1/2 cup mashed banana ( 6-7 medium size banana)
2/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnut - Optional (I use almond)

Method:
1.Preheat oven at 160C.
2.In a bowl sift the flour. In another bowl mix the eggs, vanilla extract, sugar, mashed banana and mix until ribbon stage.
3.Add the flour mix to the egg and banana mix, mixing gently. Once the flour has been incorporated, add the walnut and the oil.
4.Pour into the prepared muffin cup and bake for approximately 25-30 minute at preheated oven or until an inserted wooden pick comes out clean.

Butter Cake

turned out pretty dry. will try again someday until i get it right!

BENTO#79 - Cheese Cake

Cheese cupcak served with apple, cucumber & onion ring

Cheese Cake

Ingredients:

Biscuit base
150g Digestive biscuit, crushed
150g Butter - melted
Mix all the above ingredients and press onto the cake tin base.

Filling:
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1 tsp Lemon juice

Method:

1. Cream the cheese with 30 g sugar together.

2. Slowly add in the whipping cream together with vanilla and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Slowly add egg yolks one at a time until all combined.
3,Whisk egg whites and balance 30g sugar till peak form.

4. Use spatula to fold egg whites to cheese mixture.
5. Pour cheese mixture into prepared cake tin (with biscuit base) and put into a bigger cake tin which fill with some water. ( To prevent water from seeping into the removable bottom of the pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan)
6. Steam bake at 160C for about 1 hour and leave to cool.
7.Put cheese cake in fridge for 1-2 hours (preferably overnight) before serve.

Cream Cheese Orange Muffin

(Ingredients)
250 gm cream cheese

165 gm butter, room temperature

280 gm castor sugar

6 eggs (medium size)

3 tsp baking powder

300 gm cake flour, sifted

1 tbsp orange zest

60 ml orange juice

(Directions)
1.Preheat oven to 180C.
2.Prepare 30 mini cupcakes cups.
3.Put the butter, cream chese and sugar in a mixing bowl, beat it with an electric mixer until soft and creamy.
4.Add egg one by one until mix well.
5.Add sifted flour, orange juice and mix well with spatula until incorporate completely.
6.Pour the batter into prepared mini cupcakes cups.
7.Bake for about 25-30 minutes or until the toothpick inserted come out clean.
Cool on a wire rack.

Avacado Cake

Before bake

After baked

Avocado Cake

Recipe adapted from: Wendyywy

115gm butter
50gm sugar
120gm avocado flesh
1 Tbsp lime/lemon juice
150gm condensed milk
200gm cake flour
100gm all purpose flour
1 tsp baking powder
¼ tsp baking soda
2 large eggs
Walnut (optional)

1. Combine avocado flesh with lemon juice and blend till creamy. Set aside.
2. Sift cake flour, all purpose, baking powder and baking soda together. Set aside.
3. Preheat oven at 170C. Prepare 2 aluminium pans.
4. Cream butter and sugar until pale and fluffy. Beat in eggs, one by one, beating well after each addition. Beat in condensed milk until well incorporated. Put half the sifted flour in and mix on low speed. Add the balance of flour. When everything is smooth, on low speed beat in avocado puree.
5. Pour batter into prepared pans and bake for 35 minutes or until done