Archive for cheese

Cheese & Fruits Pastry Cake

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Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

Method:
1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.

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Cheddar Cheese Sponge Cake

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Cheddar Cheese Sponge Cake

Adapted from here and here

Ingredients:

6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

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Method:

1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a double boiler using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
2. Add in the yolks one at a time, whisking until combined.
3. Sift the cake flour into the egg yolk mixture and mix in until smooth.
4. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till firm peaks, almost to stiff.
5. Use a whisk, mix 1/3 of meringue with cheese mixture to lighten the batter. Continue with another 1/3 portion and repeat until complete. Switch to a spatula and gently scoop from bottom of bowl and fold up on to the batter until no streaks can be seen.
6. Pour the batter into a 7″ square pan (bottom lined and sides greased) and even out the surface by tapping gently on the worktop or jiggle the pan from side to side.
7. Bake the cake with a water bath (lowest rack)  at 160C for 70-80 minutes on lowest rack or till cooked.
8. Take it out and remove from cake pan immediately and cool completely on rack.

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Red Velvet Cheese Cake Brownies

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Red Velvet Cheese Cake Brownies

Adapted from here

113g unsalted butter
60g dark chocolate, coarsely chopped
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tso red food coloring
100g all purpose flour
1/4 tsp salt

For Cheese layer:
250g cream cheese, room temperature
50g castor sugar
1 large egg
1 tsp lemon juice

Method:

Preheat oven to 170C. Grease the sides and line the bottom of an 8 inch brownies baking pan. Let the parchment paper to over hang on two sides of the pan for easy unmoulding later.Grease the paper as well.
1. In a small pan, melt butter and chocolate together until smooth. Allow to cool slightly.

2. In a large bowl, whisk sugar, eggs, vanilla and red coloring together until combined. Pour in the chocolate mixture and stir until well blended.

3. Add the flour and salt to the mixture and mix with a hand whisk until just combined.

4. Transfer the batter into the prepared baking pan and spread until even. Set aside.

5. Cream the cheese and sugar until smooth before adding the eggs and lemon juice. Cream for a couple of minutes until smooth.

6. Transfer dollops of the cream cheese mixture on to the brownies batter. Use a bread knife to swirl the batters together.

7. Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out with a few crumbs sticking to it.

8. Allow to cool completely in pan before unmoulding by lifting the parchment paper. Cut into squares and serve.

 

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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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Cream Cheese Wholemeal loaf

img_3765Cream Cheese Wholemeal loaf

Ingredients:

400g Bread flour
50g Plain flour
50g Wholemeal flour
2 tablespoons Chia Seeds
30g Sugar
120g Cream cheese
5g Salt
8g Dry yeast
200ml full cream Milk
40g Unsalted Butter

Method :

1. Put all ingredients into the mixer bowl except for butter. Knead for 5 minutes before adding butter and continue kneading until you passed the window pane test.

2. Remove from bowl and shape into desired shapes. Leave it to proof until double before baking in preheated oven at 170C for 35-40 minutes. Time and temperature must be adjusted according to your oven and size of your loaves or buns.

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Pumpkin Japanese Cotton Cheesecake

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Ingredients:

250g cream cheese
120g pumpkin flesh (steamed and mashed, nett weight)
5 egg yolks
60g castor sugar
60g butter
150g full cream milk
50g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
70g castor sugar

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Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. Add mashed pumpkin and milk and use an immersion blender to blend until smooth. Remove from heat.

4. Add egg yolks one at a time and whisk well after each addition until smooth.

5. Add vanilla, and whisk again.

6. Sift flour and fold into mixture until fully combined. Set aside.

7. Whisk whites in a clean, dry bowl at low speed till foamy.

8. Add cream of tartar and increase speed while gradually add sugar (70g) and beat till before soft peaks stage.

9. Fold whites into batter 1/3 at a time. Fold with a hand whisk until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Remove 3 tablespoons of batter and add a teaspoon of cocoa powder. Gently mix with a spoon until well combine. Careful not to deflate batter too much.

10. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

11. Bake in a waterbath at 160C (no fan) for 80 minutes on lowest rack in the oven.

12. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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Pandan Cheese Sponge Cake

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IMG_3098.jpgPandan Cheese Sponge Cake

Ingredients:
(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade A)
125g Pandan Juice  + Milk – blend pandan leaves with some water, squeeze out the juice and top up with milk
1/2 tsp salt
75g cake flour
35g corn flour

5 egg whites
120g caster sugar
1/2 teaspoon lemon juice or 1/4 tsp cream of tartar

img_3107Method:
1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the pandan mixture. Stir well to combine.
4. Add the egg yolks one at a time, and with a balloon whisk, whisk to combine.
5. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
6. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the firm peaks.
7. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended.  .
8. Pour batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.). Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Mix some green colouring into a tablespoon of batter and drop small dots on the  top then use a skewer to slice through to create the love design.
9. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 80 minutes at 180 degC.

Personal note:  Elba oven 80 minutes at 160C.

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Comments (10)

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