Posts Tagged With 'dessert'

  • May
  • 24
  • 2015

new york cheesecake

new york cheesecake

 

This is the best baked cheesecake ever. Like ever! For years, I baked so many cheesecakes and finally have found a recipe that I am happy with, again, thanks to my amazingly talented sister who made this cake a while back, I am now hooked on it. It is so soft, moist, creamy and not overly sweet. I think it has the perfect balance of sweet and sour (from the raspberry coulis)

 

RECIPE FOR BAKED NEW YORK CHEESECAKE Adapted from A Glutton in London with slight modifications Serves: 12 Cook time: 1 hour Cool time: min 4 hours (preferably overnight) Ingredients

3 tbsp melted butter
1 packet Scotch finger or any biscuit of choice (about 200grams)
3 tbsp plain flour
1/2 cup sour cream
2 tsp vanilla extract
2 blocks of Philadelphia cream cheese
1 cup white sugar
1/3 cup milk
2 eggs
1 tsp finely grated lemon zest
1 tsp finely grated orange zest

Method

1. Preheat oven to 160ºc. Fan forced.
2. Lightly grease a 22cm springform pan and lined with baking paper.
3. Mix biscuits and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom evenly.
4. Whisk flour, sour cream and vanilla extract in a bowl, and set aside.
5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, about 3 to 5 minutes.
6. Pour milk into cream cheese mixture and whisk until just combined.
7. Whisk in eggs, one at a time, stirring well after each addition.
8. Stir in lemon and orange zests, and sour cream mixture. Whisk until just incorporated.
9. Pour mixture into springform pan and bake for about an hour, when the edges have puffed up slightly and the surface of the cheesecake is firm except for a small spot in the middle which should jiggle when the pan is gently shaken.
10. When the baking time is over, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks in the cheesecake. This is really important, and my cheesecake did not crack at all! woohoo!
Ingredients for coulis
1 cup raspberries
1/3 cup caster sugar
1 tsp lemon juice
Method for coulis
1. Add all ingredients in a small saucepan and stir until incorporated.
2. Leave to cool for 15mins before blending it,  finally put it through a sieve and serve!


  • Apr
  • 06
  • 2015

tiramisu

Tiramisu is an all time favourite in our house. I don’t drink coffee (yes I’m weird), but I can certainly wipe off a whole tray of tiramisu! This recipe was passed from an old friend 5 years ago when I told her I don’t consume anything with coffee! So she gave me a tray of tiramisu and since then, I have made this countless of times and it has always been a crowd pleaser. Her original recipe has eggs, so I had to modify it because when you’re pregnant, you can’t eat raw eggs. And it tastes amazing with or without eggs! Give it a go and let me know!

 

RECIPE FOR EGGLESS TIRAMISU
Adapted from an old friend, with modifications
Serves: 12
Prep time: 30 mins
Chill time: min 6 hours (preferably overnight)

Ingredients for Tiramisu

1 large packet of sponge fingers (500 grams)
3 tablespoon of boiled water
5 tablespoon of coffee
1 to 1.5 cup milk
1/4 cup caster sugar
250g tub mascarpone cheese
300ml whipped cream (I use thickened and just whip it)
1 tablespoon cocoa powder for dressing

Method for coffee mixture (to dip sponge fingers in)

In a medium sized bowl, mix 3 tbsp of boiled water with 5 tbsp of coffee until dissolved. This becomes really thick, and then reserve in 2-3 tbsp in a small cup (this is to add to the cream mixture later). With the remainder coffee mixture, add milk, stir and keep aside.

Method for cream mixture

In a mixing bowl, whisk together mascarpone and cream. Slowly add in the coffee mixture that you reserved earlier and incorporate it into the cream mixture. Whisk until becomes a nice smooth, thick cream.

Method for assembling cake

1. You will need a rectangle serving tray 9×13″ (23x33cm),  at least 2″ deep (5cm).
2. Dip the sponge fingers in to the coffee mixture, quickly turning both sides and layer them onto the tray.
3. Add the cream mixture on top of the biscuits and then sift the cocoa powder evenly.
4. Repeat step 2 & 3.
5. Chill for at least 6 hours, or preferably overnight. I like to chill mine 24 hours before I serve.


  • Dec
  • 25
  • 2014

Guilt free chocolate cake

Are you on a healthier sustainable diet? Or trying to lose weight? And you love chocolate cakes? Well, this guilt-free chocolate cake will definitely win you over. There is not butter, and it is substituted with avacado making it very moist. Surprisingly, you cant even taste it! Healthy eating does not mean you deprive yourself from yummy treats, you just substitute to a healthier alternative. I have been following Lose Baby Weight for a while and they have fabulous recipes, so do check them out!

 

RECIPE FOR GUILT FREE CHOCOLATE CAKE
Adapted from Lose Baby Weight

Ingredients

180g unsweetened dark chocolate, broken into small pieces (I use 85% Lindt)
1 tbsp vanilla extract
1?2 cup coconut sugar (or other natural sweetener, such as Natvia)
1 ripe, medium-sized avocado, pureed
5 eggs, at room temperature
1 tbsp wholemeal flour
Cocoa powder, to dust

Method:

1. Preheat oven to 180°C. Grease a springform tin and line the bottom with greaseproof paper. Wrap the outside of the tin in aluminium foil (so water doesn’t get in when cooking).

2. Place chocolate in a small saucepan and melt, stirring, over a low heat.

3. Add vanilla and sugar and stir until well combined. Add avocado puree  and mix thoroughly. In a large mixing bowl, beat eggs for 1 minute or  until frothy. Add flour and beat again. Add the chocolate mixture and mix well. Pour into the springform pan.

4. Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan in the water. Bake for approximately 30 minutes or until the cake has just set on the edge but remains soft in the centre.

5. Remove the foil coating and put the pan onto a wire rack to cool for a few minutes. Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.

6. Once completely cooled, decorate with cocoa powder or powdered natural sweetener to serve.


  • Oct
  • 30
  • 2014

Healthy chocolate coated coconut balls

 

RECIPE FOR HEALTHY CHOCOLATE COCONUT BALLS

Makes: 15 balls
Prep time: 20mins

Ingredients

1 cup almond meal
1 cup cocoa/cacao powder
3 tbsp stevia or you can use honey/maple syrup
1 tbsp water
2 tbsp coconut oil (melted)
1/2 cup desiccated coconut (put in small bowl and leave aside)

Method

1. Combine all ingredients in a medium bowl except the last one- desiccated coconut.  Combine all the ingredients well and shape into a small ball using the palm of your hands.

2. Roll each ball into desiccated coconut and you’re done! Too easy!

 

 


  • Apr
  • 27
  • 2014

raspberry, almond and white chocolate tea cake

In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.

A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.

All the ingredients needed to make this cake.

RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins

Ingredients
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
2 eggs
50ml milk
1 cup (150g/5.3oz) self-raising flour, sifted
150g  (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust

Method

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.

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