When we still lived in Singapore, we can buy this Japanese cheesecake at Giant Hypermarket. It was walking distance (only 10 minutes !) from where we lived so anytime we craved for cheesecake we just went down to Giant. I like the texture of this cake, so airy. Feels like if you want more than just a slice. I know it’s a pseudo effect but it is not like New York cheesecake or other type of cheese cake.
Now, since we moved to California we need to go to Asian Bakery (like cafe 85 or Tous les jours) when we crave for Japanese cheesecake.
When I saw on Youtube how to make this dessert, it seems meticulous. But actually it is not that hard, you just need to be discipline to follow the steps. I found this recipe on the internet, it worked excellent to my taste. I only made half of the recipe as I was skeptical that I can be discipline to follow the steps. After the cake was ready and I tasted it, ohhhh it was so good. I was so happy I could not believe it that I could make such a delicious cheesecake . I wished that I made with full recipe so I can have lots and lots slices. My husband and my daughter loved it. I also shared this cake to my Korean lady and she said her family liked it so much.
Let’s get cooking, don’t feel intimidated by the recipe. Follow the steps in order and you’ll get the reward by having yummy cheesecake.
Ingredients (from original recipe, I only used half of the recipe) :
- 6 large eggs (separate them )
- 260 gr cream cheese
- 57 gr unsalted butter
- 96 ml whole milk
- 88 gr cake flour
- 28 gr corn starch
- 1/4 tsp salt
- 23 ml lemon juice (from fresh squeezed lemon)
- 1/4 tsp cream of tartar
- 165 gr granulated sugar
- Separate the eggs, into two bowls
- Spray with non stick cooking spray an 8-inch x 3-inch round cake pan , I was using 6 1/2-inch x 3-inch round cake pan . Preheat oven to 325 Fahrenheit (163 Celsius)
- Melt together cream cheese, butter and milk in double boiler pot. Whisk it until everything is melted. Turn off the heat, beat the mixture using mixer to smooth out any lumps. Mix it until completely smooth.
- Meanwhile, sift the cake flour, cornstarch and salt.
- Add the sifted dry ingredients, 55 gr sugar, egg yolks and lemon juice to cheese mixture, beat them with mixer until smooth and free of lumps. Set aside
- In preparation of whipping the egg whites, wash and clean the mixer. Make sure the bowl and the mixer is clean from any fat.
- Whip the egg whites with mixer on medium speed. When the meringue starts to take shape, add the cream of tartar. Gradually add 110 gr sugar. Whip until meringue turns glossy and increased in volume and holds medium peaks.
- Take a dollop of meringue into the cheese mixture and stir it slowly(clockwise), add the third of meringue to the cheese mixture. Slowly stir another third of meringue. Scrape the bottom of the bowl and add the last meringue until it’s completely blended. The mixture should be light and airy as the result.
- Pour the cheesecake mixture into the cake pan, place the cake pan in the the larger dish and put the cooling rack between the cake pan and the larger dish, pour hot water gently to the dish until the half of the cake pan. This method is called bain-marie. Make sure it does not splash the cake mixture.
- Bake in the preheated oven for 60 minutes at 325 Fahrenheit (163 Celsius), decrease the temperature to 320 Fahrenheit (160 Celsius) bake for another 10 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
- Transfer the cake into the plate and dust with powdered sugar.
Hey there !
It’s spring now, the weather is so gorgeous. The temperature here is around 50 – 68 Fahrenheit ( or 11 – 21 Celsius). I am still adjusting with this gorgeous weather, coming from tropical country and spent my life more than half of my age made uneasy for me to be in this kind of weather without fuzzy thingies and warm drink to spice up my day !
I am not complaining, I love the weather but just need to warm up myself before starting day. Indonesia has many kinds of hot or warm drinks that made from spices like : bajigur, bandrek, wedang ronde. I love drinking those stuffs ! Even though not everyday I have time to make those so it will be to ready in the morning. I usually make the day before so in the morning I just need to re-heat it.
Although this drink does not contain tea but you still can call it TEA. Anyway, here’s my version of Bandrek
- 2 cups of water
- 2 cinnamon sticks
- 6 cloves
- 4-6 cardamom seeds (crush it and take the seeds)
- 2 lemongrass (cut each into 3, discard the top green part and pound them)
- 50- 60 grams of ginger, slice them
- 1 small disk of palm sugar or gula melaka or gula merah (slice them to make it easier to dissolve in the water)
- 1 young coconut (take out the meat and slice them)
- 2 tbsp of sweetened condensed milk (optional)
- Prepare water in the medium pot with medium heat
- Add the lemongrass, slices of ginger, cloves, cardamom seeds and cinnamon sticks into the pot.
- Bring to boil, reduce the heat and let it simmer for 10 minutes.
- Meanwhile, cut the coconut. Pour the juice into glasses and scrape out the coconut meat. Divide the coconut meat into glasses.
- Add the palm sugar into the water and let it dissolve. Turn off the heat and pour the tea into glasses (using strainer) with the coconut meat inside
- Add the condensed milk if you crave for sweetness. Serve warm
Versi bahasa Indonesia :
Walaupun saya tinggal di luar Indonesia bukan berarti saya melupakan asal-usul saya yaitu Indonesia. Banyak hal yang bikin kangen sama tanah air-ku yang luar biasa. Salah satunya makanan/minuman khas daerah di Indonesia. Jujur aja, saya belum pernah coba bandrek kecuali bandrek yang sachet-an, duh coba itu !
Karena penasaran sama rasa aslinya si bandrek ini maka mulailah mencari resep yang pas. Saya temukan resep bandrek di sini. Bikin yuk, gampang kok. Dapur saya wanginya sedap sekali sehabis bikin bandrek ini.
- 450 ml air
- 2 batang kayu manis
- 6 cengkeh
- 4-6 kapulaga, geprek (asyik kan istilah indonesianya !), ambil bijinya.
- 2 batang sereh ( iris jadi 3 tiap batangnya, geprek)
- 50-60 gr jahe, iris-iris
- 50-70 gr gula jawa atau gula palem, iris-iris
- 1 buah kelapa muda, ambil dagingnya saja.
- 2 sdm susu kental manis
Cara memasak :
- Panaskan air di panci dengan api sedang.
- Masukkan sereh, jahe, cengkeh, kapulaga dan kayu manis ke dalam panci.
- Didihkan, kurangi api ke api kecil biarkan di atas api selama 10 menit.
- Sementara itu, kelapa muda di ambil dagingnya, bagikan ke gelas saji
- Masukkan gula palem ke panci, biarkan sampai gula larut. Matikan api, dan dengan menggunakan saringan tuang ke gelas saji (yang sudah diberi kelapa muda).
- Tambahkan susu kental manis jika ingin manis. Sajikan hangat.
Hello April !
I’m back from a short break, I was quite busy in March. Now I’m back in blogging, hopefully I can post more useful articles/recipes in future.
It’s a low key spring break for my daughter.We did not do much, she prefers to stay home to recover from busy weeks at school. We did baking cookies, new recipe. I did not know what to expect, I was skeptical that she would like the cookies since these are not chocolate chip cookies that we baked together before.
It turned out this is very simple cookies to make, she likes it so much. She even asked me to bake more, oh well.
I don’t own this recipe, my contact on facebook posted on the timeline. Here’s the original recipe :https://www.facebook.com/permalink.php?story_fbid=1884822391792388&id=100007939354146
- 125 gr unsalted butter (room temperature)
- 80 ml condensed milk
- 200 gr corn starch
- Preheat oven to 100 degree celcius ( 212 degree Fahrenheit)
- Mix well butter and milk in the medium bowl with fork.
- Add corn starch to the butter mixture, mix well with spatula until blended well.
- Line the baking pan with parchment paper.
- Use pull out plunger with star tip, I am just using my thumb to push the dough thru the star tip.
- Bake for 28 minutes on the middle rack.
My opinion about this cookies is crunchy, delicate and very fast to finish as this cookies taste so light and airy.
I remember when I was very young, I liked to eat this snack. The older I grow up, the harder to get this snack. Not many people sell this snack anymore.
The outer of this snack is crispy and it tastes delicately sweet, can be eaten with or without powdered sugar. Almost similar to beignets.
The recipe is quite simple to follow, I was multi-tasking by doing house chores since the dough needs to be proofing. It’s quite taking time to make this but it’s worth it. I enjoyed having this fried/fritter with a cup of chai masala. Ohhh… perfect match !
- 250 gr plain flour
- 100 gr granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon yeast
- 1 teaspoon salt
- 45 ml water
- Cooking Oil for frying
- In a medium bowl, mix 200 gr plain flour, baking soda, yeast and salt.
- Add water then mix well until the dough is elastic by adding the remained of flour; little by little.
- Cover with dampened cloth, rest for 30 minutes.
- Knead the dough, add more flour if necessary. Rest for another 3 hours. Cover with cling plastic wrap.
- Divide the dough into 16 balls. Place on the floured plate. Flatten with your palm. Sprinkle with sugar.Press it lightly. Alternatively; roll the the in the sugar then flatten with your palm.Cover with dampened cloth for 10 minutes.
- Heat the oil in the pan in medium heat, fry the dough until it’s golden brown.
- Sprinkle with powdered sugar if you like.
When I made this dessert years ago, I did not know that this kind of dessert is so easy to make. Just because I saw from the pictures this cheesecake has so may layers that look a lot to do, too complicated. But it’s actually is quite simple and worth the work. For those who like cheesecake, this dessert gives another way to enjoy the cheesecake. You can also make it smaller portion, just serve them in smaller glasses.
It’s a kind of dessert to impress your guests or even just your family members.
I don’t own this recipe, apologize I forgot to write down the source of this recipe.
Ingredients: (Make 4 in medium glasses)
- 1 lb strawberries (453 gr)
- 2 tbsp granulated sugar
- 1/2 cup Graham crackers crumb (I used Regal Biscuits)
- 2 tbsp melted butter
- 12 ounces (340 gr) cream cheese, room temperature
- 1/2 cup sour cream
- 2/3 cup confectioner sugar
- 1 cup heavy cream
- Toasted sliver almonds, for garnish (optional)
- Slice strawberry and sprinkle with 1 tbsp sugar
- Mix graham crackers (Regal biscuits) with melted butter and 1 tbsp sugar.
- Beat cream cheese, add sour cream and confectioner sugar
- In another bowl, beat heavy cream. Fold into cream cheese mixture.
- Place a tablespoon graham crackers mixture, layer with strawberries and cream cheese mixture. Repeat the same layers. Top the cheese mixture with graham mixture (Regal biscuits) and sliced strawberries.
- Refrigerate for 3-4 hours.
- Sprinkle sliced almonds before serving to add crunchiness.
For smaller portion, use smaller glasses like below
Some of the recipes that I posted were made last year, I just did not have time to write it in my blog. Hoping I can catch up some (recipe) writing so I can share them with you guys. And I also think it is going to be easier for me to find recipes digitally if I already write them on my blog.
When I see pictures of food on the internet (especially food photos on pinterest always makes me staring at my monitor , ohhh they always look so apetizing) that I never try before I always wonder what they taste like ? Is it hard to make ? What’s the texture of the food ?
So with this cookies (which I never try before), I was intrigued by the taste and the textures. And that challenged me to make them. I watched the video of this recipe from Food Network by Anna Olson (http://www.foodnetwork.ca/recipe/chocolate-crinkle-cookies/19232/)This cookies taste like brownies, it’s hard outside but soft inside. My husband loves it.
Curious by the crinkle looks on the cookies , made so determined to execute the recipe.
Here’s the recipe :
Ingredients (make 24 cookies)
- 6 ounces dark chocolate, mine just chocolate chip so no need to chop it off
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tsp balsamic vinegar ( I omitted that since I don’t have it)
- 1 cup icing sugar, plus extra for rolling the cookies
- 1/2 cup cocoa powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 3 ounces dark chocolate chips
- Preheat oven to 375 degree of Fahrenheit
- Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside
- Whisk eggs, sugar and vanilla with electric whisker until frothy and light, about 2-3 minutes.
- Add the chocolate mixture to egg mixture and whisk them.
- Sift the icing sugar, cocoa powder, cornstarch, salt until well combined.
- Add the dry ingredients (icing sugar, cocoa powder, salt, cornstarch) to wet mixture and combine well.
- Stir in 3 ounces of dark chocolate to the mixture, scoop 1 tbsp of the cookies dough drop on the icing sugar. Roll it until it’s covered fully.
- Arrange on the baking sheets lined with parchment paper, leaving 4 cm between them.
- Press the cookies with your palm of your hand and bake them for 10 minutes. Cool cookies on the tray.
Are you curious enough to try this cookies ?
I have mentioned a lot that my husband and my daughter are chocolate’s lover. I made lots of desserts involved with chocolate. One of them is Molten Cake (AKA Chocolate Lava Cake). This recipe is very simple and fast to make and yet is delicious.
This dessert should be slightly undercooked but my daughter prefers perfectly cooked so there’s no gooey in the middle. So to compromise, I cook this cake longer for her. The cake is quite dense and filling.
Here’s the recipe , make 3 serving (medium ramekin)
- 100 gr dark chocolate
- 100 gr unsalted butter
- 2 large eggs
- 50 gr caster sugar
- 20 gr self raising flour
- Melt dark chocolate and butter in the double boiler
- Whisk (using electric whisker) sugar and eggs
- Pour chocolate mixture into egg mixture
- Stir in flour
- Grease ramekins with melted butter or cooking spray. Fill the ramekins 3/4 full.
- Bake 180 degree Celcius (356 degree Fahrenheit) for 10-11 minutes.