Cheesecake (Mr.Cheesecake Recipe) with Mango Topping

During the COVID-19 pandemic, everyone of us has more time and opportunities to cook at home for our love ones. I, as usual, need to cook and now I need to cook more. Since that I spent most of my time cooking savoury food and have no time to make any dessert. We need social distancing since March 2019. We started our Stage 2 restart program in mid-May and we opened our house for small group gathering now. So it is time for me to start making some dessert for my guests. I found that Mr Cheesecake from Japan is quite popular now and I saw their Instagram photos, I like their soft creamy texture. I wish I can have a chance to taste it in future. I saw a video from Youtube showing how to bake this cheesecake step by step, so I learned from it. It turns out very good indeed. A bit sweet but I like the soft creamy texture and a hint of white chocolate taste. There are a few steps more than traditional cheesecake recipe, but it worths to try.

My friend gave me a box of Mango before the dinner gathering, I added some slices of Mango to the cake and it is delish.

Ingredients:
Cream Cheese 200g
Sugar 100g
Sour Cream 180g
Greek Yogurt 50g
Whipping cream 100g
White Chocolate 50g
Egg 2
Lemon Juice 9g
Vanilla 1/4 Pcs (I substitute with Vanilla extract (1/4tsp)
Corn flour 20g

Directions:
Preheat oven to 350F (180C)
1. Mix Cream Cheese and sugar in a bowl and heat over steaming water
2. In another bowl, use a spatula to mix sour cream and Greek yogurt
3. Add one egg at a time to step (2) mixture and whip with a hand blender. After mixing all the eggs in mixture, add lemon juice and corn flour to it. Mix well.
4. Heat whipping cream until seeing some vapour from the saucepan, turn in medium heat, add in white chocolate and stir until all white chocolate melts. Turn off heat and add vanilla extract.
5. Add mixture from step (4) to mixture from Step (1), mix with hand blender. 
6. Stir mixture from step (3) to mixture from Step (5) until smooth. Pour into cake pan using a sieve to make sure the battery has no lumps.
7. Place cake pan in deep baking pan fill with hot water (water bath)
8. Bake cake in over for 25 minutes in 350F(180C), then turn down heat to 300F (150C) continue to bake for another 20 mins.
9. Let cake cool down and put in fridge from at least 4 hours before serving.

Recipe source from: https://youtu.be/_4q_Rn7_JgQ

 

Hōjicha (ほうじ茶) Jelly Topped with Cheese Milk Foam 焙煎茶芝士奶蓋啫喱

I can't believe that my last food recipe blog was written in November last year! It is nearly 9 months! Crazy schedule and busy at work. I did make a few new dessert during this period, but I feel I will need to put down this dessert's recipe ASAP. I love drinking Milk Foam Bubble Tea. And I especially like to have Hojicha milk tea. Unfortunately it is hard to find a good place serving good Hojicha. I preferred buying tea leaves or tea bag and make the tea on my own. And I think it should tast good when it became a jelly dessert. Therefore, I search for two recipes to make this dessert. One is Hojicha Jelly recipe and the other is Cream Cheese Milk Foam recipe. I modified the recipe a bit based on my own sweetness preferences.

Hojicha ほうじ茶- Roasted green tea

Hojicha Jelly Recipe: Adapted from alldayieat.com website

Ingredients:

(Serve 8 people)

1.5 packet gelatin dissolved in 1-2 tablespoons

4 cups hojicha brewed (around 6 teaspoon of tea leaves brewed in 1.25L of water)   

5 Tbsp sugar

Instructions:

1. Dissolve gelatin in 4-5 tablespoons of room temperature water in a heat proof bowl and stand for 3 minutes.
2. Melt gelatin in microwave for 1 minutes. Set aside
3. Brew 5 cups of hojicha tea with 6 teaspoon tea leaves.
4. Mix in sugar and hot tea with the gelatin and mix them to dissolve completely.
5. Pour into heat proof containers and allow to set at least 3 hours.

Cheese Milk Foam topping (Recipe adapted by: Cheese Tea Recipe Inspired by HEYTEA! 芝士奶盖茶喜茶秘方

Ingredients 

200ml UHT Whipping Cream

250g of Cream Cheese (any brand would do)

100ml Fresh Milk (Full Cream or whole milk)

1tsp of Salt (preferably sea salt)

100g of Sugar

Instructions– Cheese

1. Have all the Cheese ingredient well measured.
2. Make sure all the cheese and dairy are chilled
3. Prepare a clean and dry round whisking bowl.
4. Add the Cream Cheese, Cream Cheese powder and milk into the bowl and beat.
5. Make sure to dissolve all the cheese properly.
6. Then add UHT Whip Cream, sugar and salt and beat on low speed.
7. Beat until all the sugar and salt have dissolved.
8. Then check consistency and beat to medium peak.
9. Covered with cling wrap and keep chilled.

Serving

Scoop the cheese barter on top of the Hōjicha Jelly. This is just like Hojicha tea with cheese foam bubble tea in Jelly Dessert Form.

Cell Phone Theme Fondant Birthday Cake

This year's February is my younger daughter's 12th birthday. I am so happy that she still want me to make her a birthday day. She asked for a phone theme birthday fondant cake. It is easy to make as there are Pre-printed sugar icing paper for sale on website/ebay. I purchased an iPhone theme sugar icing paper and also phone app icon sugar icing paper for her cake. I just need to bake a basic cake and apply those sugar icing paper on top. 

 

奶皇西米糕 (Recipe in Chinese) Tapioca Custard Cyrstal Cake

奶皇西米糕

16x

材料

西米100g , 鮮奶1支 , 馬蹄粉70g , 淡奶50ml , 吉士粉2湯匙 , 油 , 雞蛋1隻 , 牛油 , 糖45g+30g , 麵粉2湯匙 , 蛋撻模 , 水70ml , 掃

做法

1. 雞蛋打入大碗內 , 加入吉士粉 , 麵粉 , 100ml鮮奶拌勻至冇粉粒

2. 煲內放入45g砂糖 , 牛油 , 花奶及餘下的150ml鮮奶拌勻

3. 用中火煮至牛油溶化 , 加入之前的雞蛋吉士糊 , 用慢火一路拌勻一路慢慢煮至杰身

4. 盛起待涼20分鐘再放入冰箱冷藏1小時

5. 西米放入煲內 , 加水蓋過面拌一拌勻

6. 用中火煮滾後再拌一拌勻西米以免黏底 , 熄火蓋上蓋焗20分鐘

7. 將西米隔水倒在隔篩內 , 用水沖洗雜質 , 瀝乾水份加冰水浸過面靜待10分鐘

8. 馬蹄粉 , 30g砂糖 , 水及少許油拌勻至冇粉粒

9. 浸10分鐘的西米瀝乾水份放入大碗內 , 加入馬蹄水拌勻

10. 奶皇餡1小時後從冰箱取出拌一拌勻

11. 蛋撻模掃上油 , 先放西米糊至一半滿 , 放入奶皇餡 , 再放入西米糊至全滿

12. 放入電蒸鍋內蓋上蓋蒸10分鐘

13. 蒸好待20分鐘至涼

14. 待涼期間繼續將西米糕放入電蒸鍋蓋上蓋蒸10分鐘

15. 將待涼的西米糕用竹簽起出

16. 逐一將其餘的西米糊放入蛋撐模至一半滿 , 放入奶皇餡 , 再放入西米糊至全滿

17. 放入電蒸鍋內蓋上蓋蒸10分鐘 , 再待涼起出直至西米糊用完即可

Recipe from: http://elanie-kitchen.blogspot.com/2018/05/blog-post_7.html?m=1

Gâteau Invisible (Invisible Apple Cake)

Recently I and my daughter Nicole both "like" Tasty Japan Instagram page. The video of this dessert pops up from top of FB page and it looks amazingly delish. And it is so easy to make and it tastes so good when it serves warm. The caramel recipe is extremely easy to make and leave no mess afterward.  Gâteau Invisible (Invisible Apple Cake). Recipe from: Gâteau Invisible from Tasty Japan


For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.

Recipe:

Gâteau Invisible (Invisible Apple Cake) 

by Rie McClenny 

Ingredients (5 servings) 

GÂTEAU INVISIBLE 

2 lb apple, such as Fuji or Pink Lady 

2 eggs 

½ cup sugar (100 g) 

½ cup milk (120 mL) 

1 tablespoon butter, melted 

¾ cup all-purpose flour (95 g) 

sliced almonds, to taste 

BUTTER CARAMEL SAUCE 

½ cup sugar (100 g) 

1 tablespoon butter 

½ cup heavy cream (100 mL) 

Preparation 

Make the Gâteau Invisible: 

1. Peel the apples and remove the cores. 
2. Slice them very thinly. 
3. Preheat the oven to 350˚F (180˚C). 
4. In a medium bowl, whisk the eggs and sugar until pale. 
5. Add the milk and melted butter and mix well. 
6. Sift in the flour and combine. 
7. Add the sliced apples. 
8. Using a rubber spatula, coat the apples well with the batter. 
9. Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. 
10. Top with sliced almonds. Bake for 40 minutes. 
11. Cover with a foil and bake another 10 minutes.
12. Let cool, then remove the cake from the pan. 

Make the butter caramel sauce: 

1. In a microwave-safe bowl, add the sugar and butter. 
2. Microwave 2 minutes or until sugar turns dark brown. 
3. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them. 
4. Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!). 
5. Pour the caramel over the cake and serve.

(For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.)

VIDEO FROM TASTY JAPAN