Mango cheese cake

ingredients:
500g cream cheese (Woolie's homebrand's fine. Trust me, I just did a presentation on cheeses in Australia..:P )
mango flavoured jelly powder x 2 pack
2 can mango slices in syrup (425g)
200 ml hot water
1 cup crushed sweet biscuits
50g butter, melted
3 tbs brown sugar

method:
1. Add jelly to 200ml HOT water. Stir to melt.
2. Drain the mango slices and add the syrup to the jelly. Cut mango into small cubes. Set aside.
3. Leave jelly in fridge for 1 hour to set.
4. In the meantime, prepare biscuit base by combining crushed biscuits, butter and sugar. Press firmly onto a lined 20cm springform pan. Leave in fridge for at least 30 mins to set.
5. Combine jelly and cream cheese in a blender and mix throughly.
6. Pour 1/3 onto the base.
7. Add mango cubes to the cream cheese mixture and pour everything into the cake pan.
8. Leave overnight in the fridge, yes, you guessed it, to set. :)

Comments: this recipe is inspired by Berry Simple mandarin cheesecake which i made a fortnight ago...used mango instead of mandarin orange and reduced the amount of liquid from the last time...the cake was nice n firm-er....and I loved how the cubes added texture n interest to the cake...was quite pretty to look at..
the crumbly stuff on top of the cake is shaved chocolate by the way....we had an issue with bubbles on the surface of the cake.....and we wanted to conceal it somehow.. ;) Anyone has a better solution for next time??

This is an updated comment: just spoon the bubbles off...i think the bubbles were from the jelly solution which i had not done properly... and I have doubled the quantity for the cake...as i think it was too 'shallow'....'taller' looks better...the biscuit base reminds the same.

Sweet potato chiffon cake

Got the inspiration for this cake from Aunty Yochana's Taro Chiffon Cake...i know...Taro and sweet potato are not the same...but quite similar right? haha...i just substituted the same amount of sweet potato for taro and omitted the colouring and taro paste....see the swirl on the cake (have to look closely!)...i think it's due to not mixing throughly enough..but adds a nice contrast perhaps?? :)

Orange Julius Cheesecake

Do you like Orange Julius? Yes?? Then this cheesecake will make you swoon!! I got the recipe from Berrysimple (it's found under the post 'my favourite dessert') and bought it along to Nemo's Korean meat feast...received rave reviews...think i made a mistake somewhere though cos it was way too wobbly...perhaps needs more cheese or less liquid...but in any case, it is GOOD and VERY simple!!! (only 6 ingredients and quite easy to assemble) Try it!! (and i mean you, Ehon!!) :D

Lime Ricotta Cheesecake with passionfruit!!

modified from the packaging of ‘Perfect Italiano Ricotta for cheesecakes’

Serves 12

Ingredients:

12 digestive biscuits, crumbled
50g butter
500g ricotta cheese
½ cup caster sugar
2 tbsp plain flour
3 eggs, lightly beaten
juice and finely grated zest of 1 lime (or lemon)
1 tsp vanilla essence
icing sugar and fresh berries, for serving

method:

1. Combine biscuit crumbs and butter and mix well. Press into a lined 20 cm springform cake pan and chill for 30 minutes.
2. Place the cheese, sugar, flour, eggs, lime juice, zest and vanilla into a bowl and mix until smooth.
3. Pour ricotta mixture over base and bake at 180 degree for 40-50 minutes or until filling is almost set (the centre should look somewhat wobbly. Don't worry, that's normal.) Remove and chill for at least 3 hours.
4. Serve with berries or fruit of your choice and a dusting of icing sugar.

comments: This is my new favourite guilt-free dessert!! Yay!!!! Low in fat and lactose!! contains only 35% fat of regular cream cheese....so healthy..relatively!! heehee!

A green tea tiramisu for Sik Yin!

it's Sik Yin's birthday today...so Siewli, Weiqin (did the most) n I made a green tea tiramisu cake for her...:D

Hope u like it dear Sik Yin!!!








Ingredients:
3 egg yolks
1/2 cup white caster sugar
250g mascarpone cheese
1 cup heavy cream
1 tsp vanilla extract, cointreau, or any orange flavoured liqueur (optional)
2 tsp matcha (green tea powder)
1-1 1/2 cups brewed green tea, cooled
savioardi (ladyfingers) or plain sponge cake

1) Beat the egg yolks and sugar in a stainless steel bowl set over a pot of simmering water, until the mixture is pale yellow & increase in volume. Quickly cool the mixture in an ice water bath.

2) Beat the mascarpone cheese for a short while until smooth & creamy. Add the matcha powder at this point & adjust according to your taste. If you prefer a stronger matcha taste, feel free to add another tsp of matcha powder. Then fold the mascarpone cheese into the slightly cooled egg yolk mixture above.

3) In a separate bowl, whip the cream until soft peaks. Add vanilla or orange liqueur if using.

4) Fold the mascarpone mixture above into the whipped cream until well blended.

5) Dip each ladyfingers into the brewed green tea quickly, then layer them on the bottom of a rectangular glass dish or a pyrex dish. Spread the creamy mixture on top, and repeat layers until finished. Top layer should be cream layer.

6) Refrigerate at least a couple of hours or preferably overnight to let it set well.

7) Dust with powdered matcha or cocoa powder just before serving.


Recipe from Imperial Kitchen Purple_girl. :)

Modifications: we added a gelatine mixture (2 tablespoons water, 1 tsp gelatine, microwave 20s) to the whipped cream so that the cake can set in a shorter time.

Comments: Tasted heavenly!!! Will cut sugar into half next time though! :D
Special thanks to lovely Siewli for doing all the washing up!! You're such a sweetheart!!!