Japanese Cheesecake Recipe - ieatishootipost Back in 2010, I spent a few months perfecting my Pandan Chiffon Cake. I haven’t been baking since. You see, I am not a baker at heart. So why another Japanese Cheesecake recipe? Now, it is easy to bake a cheese cake that looks bad but still tastes good. The ingredients in the recipe for the Japanese Cheesecake is quite standard and can be attributed to Diana’s Desserts whose recipe has been replicated by bakers in the online community. Ingredients list Yellow Team 250g Philadelphia cream cheese (1 block) 6 egg yolks 70g castor sugar (This is half of the total 140g) 60g butter (1/4 block) 100 ml full cream milk 1 Tbsp. lemon juice 1 tsp lemon zest (or lemon essence) (optional) 60g cake flour 20g cornflour 1/4 tsp salt 2 tsp Vanilla extract (optional) White Team 6 egg whites 1/4 tsp cream of tartar 70g castor sugar (This is half of the total 140g) Here is the breakdown of the procedure for your quick reference: 1. The video below outlines all the steps in the procedure. Trouble Shooting Notes:
Raspberry Balls Here is a flashback from the 70'sEvery Holiday season my Grandmother would make these wonderful raspberry balls.It took me years and years to figure out the recipe, but I got it!! It's incredibly simple and uses only 4 ingredients!Jello Gelatin, coconut, sweetened condensed milk, almond extract. And... You don't have to make them Raspberry.You can use any flavor Gelatin.The balls in the picture are cranberry balls. Raspberry Balls1 large package flaked coconut.1 large box jello gelatin. 1 small box Jello gelatin (for coating finished balls.) Mix first 4 ingredients.Roll into small balls.roll to coat in the small package of jello.refrigerate in an air-tight container.Enjoy!
Light and Creamy Japanese Cheesecake My family and I enjoy eating Japanese cheesecake and I have made it a number of times in the past. This time, however, I wanted to make a cheesecake that was not only light and fluffy, but creamy as well and not so cake-like in texture. The typical recipe for Japanese cheesecake uses milk and flour in addition to other ingredients like cream cheese and eggs. In making this creamy version, I've substituted the milk with sour cream and omitted the flour component. If you must know, I was keeping a watchful eye over the cake from the time it was baking until it cooled down. The kids absolutely loved this cake because of its light, fluffy and melt-in-your-mouth texture. Light and Creamy CheesecakeIngredients Crust: 3/4 cup (about 100g) finely crushed Digestive biscuits (or other sweet biscuits) 3 tbsp (50g) butter, melted Preheat oven to 160°C (325°F).
homemade oreos Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. Oh, they’re good. And when finished? Hey, Look! Homemade Oreos Adapted from Retro Desserts, Wayne Brachman Makes 25 to 30 sandwich cookies
Japanese Cheesecake – Lovefoodies Japanese Cheesecake! Adelenne loves baking and she often makes cakes, pies and all kinds of goodies. Here, Adelenne has kindly shared her lovely recipe to show us how she makes her Baked Japanese Cheesecake. Prep Time: 15 minutes Cook Time: Approx 1 hr 10 minutes Yield: 6 – 8 Persons You will need: 9 inch Springform Ingredients 1 cup or 200 g castor sugar 6 eggs (separated) 1/4 tsp cream of tartar 1/4 cup or 2 oz or 50 g butter 8 oz or 250 g cream cheese 1/2 cup or 125 ml fresh milk 1 tbs lemon juice 1/2 cup or 60g All purpose or plain flour 2 Tablespoons corn flour or cornstarch 1/4 tsp salt Boiling water for roasting pan (for the water bath) Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9.Once cooled, refrigerate for at least 4 hours or overnight to completely firm up before serving. Ingredients Instructions Line and grease the base and sides of a 9 inch springform tin. Copyright of Lovefoodies.com
Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Small Small Baker: Japanese Cotton Cheesecake I bought cream cheese while it was on offer some time ago. Better quickly use it up. It had been a long time I last bake a cheesecake and I'm craving for one! I'm sticking to a trusted recipe by Alex Goh. I remember I saved a photo of the recipe from the book... BUT I can't find it! It's ok. Some bakers might have faced problems when baking this cheesecake. My cheesecake turns out to be pretty good, except for a little crack. Here's a slice of the cut-out cheesecake. Japanese Cotton Cheesecake Ingredients: (I use 6 inch round pan and use 3/4 of the original recipe in brackets) 125g cream cheese (160g) 18g butter (25g) 90g milk (120g) 30g cake flour (40g) 23g cornflour (30g) 3 egg yolks (4) 3 egg whites (4) 1/8 tsp cream of tartar (1/8 tsp), I omitted 75g sugar (100g sugar) pinch of salt, I omitted Preparation: 1. 2. Method: 1. 2. 3. 4. 5. 6. Adapted from：Fantastic Cheesecake by Alex Goh
Chunky Chocolate Cheerios This is one of the most delicious if not the greatest chocolate dessert of all time. Really. Rudolph the Red-Nosed Reindeer knocked on Santa’s front door. Santa: “Who’s there?” Rudolph: “It’s me, Rudolph.” Santa: “What do you want, Rudolph?” Freezing in the cold Rudolph replies: “Ch-ch-ch…” Santa: “You want WHAT?” Rudolph: “Chunky Chocolate Cheerios!” And that, ladies and gentlemen, is why I don’t normally tell any jokes because they tend to be terribly lame! It all started rather innocently on a day that I had this whacky idea to add some Cheerios to the White & Dark Chocolate Peanut Butter Chunks recipe of mine. I posted the recipe along with this by now familiar photo and that was that. Not quite. Always a bit stumped when it comes to gifts I wondered whether gifting these delightful nibbles would work. People went bonkers for it! Chunky Chocolate Cheerios sold out week after week when I ran a stall at the local farm shop. Adds crunch. If you can find another cereal that can do that, go ahead!
Baking Mom: Condensed Milk Cheese Cake Reproduced another recipe of Kat Kat's (the BC member that inspired me on the Gula Melaka Cotton Cake, remember?)! This cake is extremely light and fluffly! Despite using condensed milk as one of the main ingredients, it is not too sweet at all! Again, the texture is to die for! Ingredients 3 egg yolks 1 egg 50g condensed milk 50g plain flour - sieved 100g cream cheese (increased to 130g for a stronger flavour) 35ml canola oil1 tsp lemon juice (to enhance flavour) 3 egg whites 45g castor sugar 1 tsp lemon juice Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Recipe obtained original from Kat Kat on BC. Freshly out from oven! Love the texture! My No.1 fan begging for some! Separate batches that I made for orders! Again, the to-die-for texture! And, more orders for the infamous CMCC again :)
Detox Smoothie « Drinks Yep, that’s a healthy green smoothie? I realize things like these are rather scarce over here, at this little place of mine. But before you start wondering whether I’ve overcome a head injury recently, let me explain what’s going on… I made this smoothie yesterday. Then I did three (3) sit-ups. I was feeling amazing. A new person was born. Today I made a batch of cookies and had two glasses of wine. So everything is back to normal. The new person has grown up rather quickly, it seems. Still I wonder what made me feel better, the alkalizing smoothie or the lovely wine. Need to think it all through. Here’s what you need to prepare this healthy beverage. 1. 2. Minus the seeds. 3. They have rather mild flavor so they won’t affect the final taste of your drink substantially. 4. 5. Fresh ginger is beyond healthy but very flavorful. A little goes a long way. We need just about 1/4 teaspoon. 6. 7. This super detox smoothie is great for alkalizing your system. Enjoy, dear friends.
The Most Amazing Chocolate Cake Recipe - thestayathomechef.com You won’t find a better chocolate cake recipe than this one. You will be amazed at how good it is, and you will amaze those that you make if for. I have been searching for a great chocolate cake recipe for years. I have found it. My search has ended. I now have THE recipe. This cake is moist and has the perfect crumb. My Other Recipes What is buttermilk? Buttermilk is necessary for this recipe. Can I make this a dairy free chocolate cake recipe? Yes! Can I make this a gluten-free chocolate cake recipe? Yes! Can I make this an eggless chocolate cake recipe? Yes! 1/4 cup of plain yogurt per egg1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg1/4 cup mashed banana per egg1/4 cup unsweetened applesauce per egg Can I make this recipe into only two layers? Yes you can, for both you’ll need to divide the recipe by 2/3rds. What kind of cocoa powder did you use? I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. Notes