Posts Tagged With 'cheesecake'

  • 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!


  • Jul
  • 31
  • 2013

Guest Post on My Halal Kitchen!

The wait is over! Alhamdulillah my Salted Caramel Macadamia Cheesecake is now published on My Halal Kitchen.For the full recipe and more photos, please visit My Halal Kitchen Guest Post by Iva Izman.

To download my FREE DIY Eid Printables for the cakes such as cake flags, cupcake wrapper and cupcake flags, click here.


  • May
  • 18
  • 2012

oreo cheesecake

I had a packet of Oreo’s from a while back when Coles had them on special for $1, so I thought why not make something a little classy yet cute? I went on a hunt to find the perfect oreo cheesecake recipe and this did me proud!

What I liked about this recipe is that its not too dense or too light. Its just perfect. I love the creaminess and smoothness of the mixture, combined with the biscuit crunch…it certainly makes for a crowd pleasing dessert for the young and old.

 

RECIPE FOR OREO CHEESECAKE
Adapted from Gourmet Getaways with slight modifications

Serves: 12
Prep time: 20 mins
Chill time: 6 hours (min)

Ingredients

Base
80gm butter, melted
250gm Oreo biscuits

Cheesecake
200gm white chocolate
250ml pouring cream (regular unthickened)
375gm Philadelphia Cream Cheese
1 tsp vanilla
1/2 cup caster sugar
1/4 cup boiling water
3 tsp gelatine

Top decoration
Whipped cream
12 halved oreo cookies

Method

1. Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.

2. Press crumbs into a 12 cupcake base and refrigerate.

3. Combine water and gelatine and stir until fully dissolved.

4. Warm the cream and white chocolate in a double boiler and stir until smooth. Allow to cool until room temp.

5. Combine the cream cheese, vanilla and sugar in a food processor until the mixture is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.

6. Pour the filling into the prepared biscuit base.

7. In a piping bag, pipe out the whipped cream for the top decoration and finally put an oreo on top. Chill until set for at least 6 hours.

Note: I use cupcake cases first then before serving, take them out and place onto plate.

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