Wednesday, 17 October 2018

Baked New York Cheesecake in a bottle


Love these calorie-ladden baked New York cheesecake in small pudding bottles. This recipe uses only half a block of cream cheese and one egg - just nice to serve in a small portion to a family of four 👭👬

Yield: 4x200 ml bottles

Ingredients

Biscuit Crust
50g Marie biscuits
20~30g unsalted butter, melted*

* as the biscuit crust is held in a bottle, so you can use 20g instead of 30g of butter if you want to avoid unwanted calorie.

Cheesecake layer
125g cream cheese, thaw to room temperature
40g caster sugar
1 tsp lemon juice
Some lemon zest
1/2 tsp vanilla extract
1 tsp plain flour, 3g
1 egg, about 55g
25g Greek yogurt


Directions

1. Crush biscuits into fine crumb using a rolling pin. As the individual packaging of the biscuits was quite durable, I could crush the biscuits within the bag without having to transfer to another bigger plastic bag.

2. Melt 20g of unsalted butter, and empty the biscuit crumbs into the melted butter.

Use a fork to mix thoroughly.

Divide the biscuit crumbs among 4 pudding bottles. Press the crumbs to compact it into a biscuit base.

Refrigerate them for about 30 minutes.

3. Loosen the thawed cream cheese by using a hand whisk. Slowly add in the caster sugar ,and cream them into smooth paste.

Mix in the lemon juice and lemon zest.

Followed by vanilla extract,

plain flour,

an egg,

and yogurt.

Mix all the ingredients into a smooth batter.

The batter made up to about one cup volume.

4. Pour the cheesecake batter into 4 prepared pudding bottles from Step 2.

Let the pudding bottles sit in a 20cm square pan. Pour about 1 to 2 cm deep of hot water into the pan.

5. Bake at lower rack of a preheated oven set at 160°C for about 25~30 minutes, or till the centre of the cheesecake starts to bulge a little.



After the baking ends, keep the oven door slightly ajar, and let the cheesecakes cool down for about 30 to 45 minutes in the oven.

6. Transfer the cheesecake to a cooling rack to cool down to room temperature.


Optional,
You may take about 20g of strawberry jam and mix it with about 1~2 tsp of warm water,

and pour it over the top of the cheesecake.



Cover with lids.

And refrigerate for about 3 hours or overnight.

Enjoy 😋




Tuesday, 25 September 2018

Topo Map Butter Cake 地形图牛油蛋糕


Attracted by all the beautiful posts over the social media recently, I just jumped on the bandwagon and baked this butter cake with an unique pattern. As the pattern resemble some topographic patterns, that's how the name of the recipe came about. The full name of the cake was "Topo Map Love Cake", but I couldn't understand the need of having the word "love" in it, so I dropped it from my recipe title.
Interested to join the fun? 😊

Yield: one small 16-cm cake
Pan size: 17.5x10x9cm (Jamie Oliver's 1-Litre  tin)

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

100g unsalted butter, softened but not glossy
1/8 tsp low-sodium fine salt
50g fine sugar

2 egg yolks

100g all purpose flour
2g baking powder

30g plain greek yogurt
10g golden syrup/honey
1/4 tsp vanilla extract

2 egg whites
pinch of low-sodium fine salt
30g fine sugar

1 tsp matcha powder
2~3 tsp cocoa powder for dusting the contour lines


As the cake was done in a haste, so I only managed to take a few pictures for part of the process 😉

Directions
1. Coat the cake tin with butter. Set aside.


2. Combine plain Greek yogurt, golden syrup and vanilla extract in a small bowl. Set aside.

3 Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light.



4. Blend in the egg yolks, one at a time.

5. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually.

Mix in the yogurt mixture from Step 2

Mix in the remaining 1/2 of the flour mixture. Set aside.


6. Beat egg whites in a clean, dry and grease-free mixing bowl till frothy. Add in pinch of salt and 30g of fine sugar. Continue to beat till reaching almost stiff peak stage.




7. Mix the meringue to the butter batter in about 3 batches.
Use a silicone spatula to give the batter a thorough mix. The batter should eventually become smooth.


8. Transfer about 1/3 of the batter to another mixing bowl. Sift and mix the matcha powder to the 1/3 batter.


9. Pour about 1/2 of the original flavour batter into the prepared cake tin. Dust a thin layer of cocoa powder to cover the batter.

Next, pour in about 1/2 of the matcha batter on top, and dust with another layer of cocoa powder.

Repeat the step till use up all the batters. Need not dust cocoa powder at the top layer. Bang the cake tin against the worktop to level the batter and to get tid of trapped air bubbles


10. Bake in the middle rack of a preheated oven at 145°C for about 40 minutes, or till an inserted cake tester came out clean.
Increase the temperature to 170℃ and bake for about 10 minutes to give the cake a nice caramelized crust.


11. Let the cake cool down in the tin for about 15 minutes, or till the sides pull away from the tin's walls

Transfer the cake to a wire rack,



and wrap the cake with cling wrap. This is to keep the moisture locked in the cake.

12. Cut the cake after it has cooled down. Enjoy 😋