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

X'Mas Spinach Cheese Pie

Ingredients:
Dough:

450g all purpose flour
250g pure butter
2 tbsp caster suger
3/4 tsp salt
1/4 cup cold water or milk

Filling:
350g of boiled spinach
500g (cream cheese)
1 egg
100g  of grated Parmesan
Salt and pepper
Bread crumbs ( optional)

Instructions:
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic and chill it for 10 - 20 min.

2-To create the filling, mix the spinach with the cream cheese. Next, add your egg, Parmesan, and salt and
pepper. Mix well. Set aside briefly.

3-Unwrap your dough from the plastic and divide it into two equal parts.

4-Using a rolling pin, roll out each dough ball to create two xmas tree shape ( 2 pieces)

5-On your first dough, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.( i opt out)

6-Distribute the filling on the dough evenly that was just sprinkled with breadcrumbs.

7-Sprinkle the Parmesan cheese and cover with the second dough . 

8-Cut and fold the side (See the picture below for reference)

9-Grease with egg wash and sprinkle with sesame seed .

10- Preheat 180C and bake for 25minutes + 200C for another 10 minutes

Sunny Spinach Cheese Pie

Recipe adapted from  Allfood.recipes

Ingredients:

Dough: ( I used my banana Pie crust recipe)

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz  of boiled spinach
12 oz ricotta (cream cheese)
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.

2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and
pepper. Mix well. Set aside briefly.

3-Unwrap your dough from the plastic and divide it into two equal parts.

4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.

5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.

6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.

7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.

9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.

11-Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the 
photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

Spaghetti with Cheese & Herbs with Chicken & Button Mushroom

Cream Cheese Cupcake - Happy Teacher's Day

Specially baked for teacher's day !

Ingredients

250 gm cream cheese
165 gm butter, room temperature
300 gm castor sugar
6 eggs (medium size)
3 tsp baking powder
250 gm cake flour, sifted
60 ml fresh milk

(Directions)

1.Preheat oven to 160C.

2.Prepare 20-25 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, milk and mix well with spatula.

6.Pour the batter into prepared mini cupcakes cups.

7.Bake for about 30 minutes or until the toothpick inserted come out
clean.Cool on a wire rack.

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.

Japanese Cotton Cheese Cake

21st birthday cake for Japanese Peng

Japanese Cotton Cheesecake Recipe adapted from Wendy's
25ogm cream cheese
180ml milk
30gm butter

60gm flour
50gm cornstarch
6 egg yolks

6 egg whites
pinch of salt
1/4 tsp cream of tartar
150gm sugar

1. Cook cream cheese, milk and butter until melted and smooth. Set aside.

2. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.

3. Put egg yolks into the cheese mixture and stir until well combined.

4. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
5. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.
6. Pour the cheese mixture into the remaining egg whites and fold.
7. Pour batter into a cupcake papper
8.Preheat oven at 150C & bake for 45-50 minutes.