Cheese Tart and cheese cake?

Lemon Cheesecake


There are so many version of cheese cake recipes that we can find in the internet. The way of baking also might have slight differ to suits one needs or liking. I have tried few cheese cake recipes either from internet, books or friends just to find the best and as for me the easiest and the cheapest indeed.. Of all that I finally so called 'stick' to eat as it is easy, tasty and the most important is my kids love it..

I used this recipe to make 'old fashion' cheese cake that use cookie crumbs at the bottom or as filling for the tarts. I usually add blueberry, strawberry or lemon pie filling that can easily get from the baking shop to enhance the cheezy taste of cream cheese. I will make the cheese 'batter' and fill in a ready made tart shell according to customer's request or my kid's favourite.


For friends and whoever interested to taste my kinda creation, here they are...


If wanna make old fashion cheese cake, for the base:

200g graham / marie biscuits ( crushed)
100g butter (melted)


Position an oven shelf in the middle of the oven. Preheat the oven to fan 150Celc. Line the base of a 9inch springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling:

500g cream cheese ( I usually use Philadelphia & at room temp)
250g caster sugar
150g double cream
1 lemon
5 eggs

Method:

1. Beat cream cheese and sugar until well incorporated.
2. Add egg one at the time. Beating well after each addition.
3. Add in lemon juice and stir well.
4. Whip the cream and slowly stir into the mixture.
5. Pour into the tin with cookie base.
6. Bake using 'steam bath' techniques for 45-50 mins at 150 deg cels
7. Let it cool on the rack and once cooled, chill until it set ( about 8 hours or overnight)
8. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.







Note: Steam Bath is a techniques where the baking tin wrap with aluminium foil and put inside tray filled with hot water. Bake according to suggested time.





Mini Cheesetarts - lemon or blueberry



I use only the filling to be filled inside mini tart shells either alone or with a spoon of blueberry, strawberry or lemon pie filling.







Mini lemon Cheesetarts and with lemon filling on top



Another choices - strawberry, kiwi, lemon and blueberry filling...



As for tart shell recipe,


The ingredients

125g butter
50g icing sugar
2 eggs
250g flour

Method:

Beat butter and icing sugar until creamy.
Add in eggs and mix well. Fold in flour and mix to form dough.
Roll into thin skin and cut out small round shape skin.
Line onto small tart mold and press.

Bake at 170 degree Celsius for 15 minutes until light golden brown.
The shell can be kept for few weeks in airtight container for future use.

Caramel Puding Cake

My high school classmate, Marina Ismail has become my cooking buddy as well now since she's been 'in love' with cooking, in fact more advanced than I am.. This dessert recipe I recommend to all who love those simple not so sweet taste of soft caramel and cake in the same time after I have the oppotunity to try it out recently... For me the cake is a bit too sweet and I might reduce the quantity on my next attempt, and might change to chocolate sponge cake for different taste..

Caramel Pudding Cake

Ingredients:

• Caramel

• 60g sugar

• 1 tblspn water

• 2 tblspn water

• 
  

• Pudding

• 4 eggs

• 500ml fresh milk

• 70g sugar

• vanilla essence

• 
  

• Sponge Cake

• 70g flour

• 60g granulated sugar

• 2eggs

• 20g butter - melted

• 
  

Method:

1. Grease tin with butter. Preheat oven to 170 degC. Melt the butter and put aside.

2. To prepare the caramel: Mix the sugar with 1 tblspn of water. Heat them until brownish. Then add another 2 tblspn of water. Turn off the heat. Pour into the tin while it's hot.

3. To prepare the Pudding. Heat up the milk and sugar until dissolved and turn off the heat.
   

4. Mix together eggs and vanilla essence in a bowl. Lightly beaten. Then gradually pour in hot milk and stir slowly
   

5. Sieve no.4 into caramel tin.
   

6. To prepare sponge cake. Separate the yolks from the whites. Beat the white eggs with half of the sugar until fluffy.
   

7. Beat the yolks with another half of sugar until creamy.
   

8. Mix together both egg mixtures. Stir well until incorporated.
   

9. Sift the flour into no.8. Fold in the flour slowly.
   

10. Finally add in melted butter. Stir well.

11. Pour cake mixture into pudding tin. Add water into oven tray.(steam bath techniques ) Bake for 40 mins. ( This cake mixture will floating on the surface of pudding mixture. So no need to steam up or bake the pudding earlier)
    

12. Let cool in the tin before remove the pudding/ cake from the tin.

cappucino cheesecake

My girls and I always love cheesecake..(forget about the calories being gain by having a slices..not to mention the whole half kg!!) We had late lunch today with my nephews; Lie and Mie after sending blueberry cheese tarts to their mom at Islamic International University earlier. We went to secret recipes and really enjoyed our late lunch cause we were really hungry (it's almost 2.30 pm!!) After satisfied with the meals my girls ordered oreo cheesecake and cappuccino cheesecake a slice each. After tried them both, all of us agreed that cappuccino cheesecake is the best and because of that my girls asked me to find the recipe and try it out for this coming aidil adha. After searching and browsing finally I found this recipe and give a try..

Cappuccino Cheesecake

Ingredients

• 8 whole graham crackers, crushed
• 5 tablespoons melted unsalted butter
• 1 1/2 cups sugar
• 1/2 cup whipping cream
• 4 teaspoons instant espresso powder or instant coffee powder
• 1 1/2 teaspoons vanilla extract
• 4 (8 ounce) packages cream cheese, room temperature
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 cup semi-sweet chocolate chips
• chocolate, shaved into curls (optional)

Directions

1. Preheat oven to 180°C.
2. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
3. Bake crust 10 minutes.
4. Cool.
5. Maintain oven temperature.
6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
7. Using electric mixer, beat cream cheese in large bowl until smooth.
8. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
9. Beat in flour.
10. Stir espresso mixture until power dissolves, beat into cream cheese mixture.
11. Stir in chocolate chips.
12. Pour batter over crust.
13. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
14. Cool on rack for 30 minutes; chill, uncovered for 6 hours.
15. Cut around cake to loosen.
16. Release pan sides.
17. Top with chocolate curls, if desired.