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.
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
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.
Winter makes me so unmotivated to do stuffs, including blogging. This is my first winter after living in the tropical country for 6 years which is Singapore ! It’s always sunny and warm there.
I made this dessert for first time in last November, I was skeptical when I made this bar that no one in my family will like it. Both my husband and my daughter are chocolate lover!. Well, I was like if they don’t like this bar. I would have them all by myself.
It turned out, my husband loves it. He ate the bars just like eating cookies and I said “slow down, honey. Leave some for me, please”. Glad I had some and it was so goooddd !!!
I have this dessert many times and never failed to my tastebuds, yummy !!!
Let’s get cooking then you’ll decide whether you like this or not (hope you’ll like it)
For Blueberry mixture/layer
- 2 cups of fresh blueberries
- 2 teaspoon cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon of freshly squeezed lemon juice
- 1/4 cup granulated sugar
For Bottom layer
- 1 1/4 cup of flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 10 tablespoons cold unsalted butter
- 1 large egg yolk
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- Preheat oven to 375 degree fahrenheit, Line an 8×8 inch square baking pan with aluminium foil leaving an overhang on each side and grease with butter or cooking spray. Set aside.
- To make blueberry mixture/layer, in a medium bowl toss together all ingredients (blueberry, cornstarch,lemon zest, lemon juice and sugar). Do it gently so the blueberry will not break, set aside.
In a separate large bowl whisk together the butter, flour, 1/2 cup granulated sugar & baking powder. Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand. Press about two thirds to three quarters of the mixture into the bottom of the prepared pan and pack it down tightly with your hands. Pour the blueberry mixture over top.
To the remaining flour mixture, cut in the brown sugar and remaining 1 tablespoon of granulated sugar. Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over the mixture.
Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden. Allow to cool fully to room temperature . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I cut mine into 9 large bars.
I found the recipe on : www.justsotasty.com
Sometimes when I get the chance to bake, I usually like to make small portion. Either I only make half from original recipe or make them into minis. When I decide to make only half (small batch) from original recipe as I don’t know if the recipe works well ( in other way, taste good like I expected). And I think, minis are perfect bite size.
Baking with chocolate involved is absolutely guaranteed will be liked by everyone in my family. My husband is chocolate’s lover. My daughter loves chocolate too.
I have some very ripe bananas and would like to make dessert other than banana bread.
Here’s how to make Chocolate Banana Muffin
- 1 1/2 cup mashed bananas
- 1/2 cup oil
- 1 egg
- 1 cup of sugar
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup chocolate chips
- Almonds (optional)
- Sugar for sprinkling
- 1 tsp cinnamon powder
- Pre-heat oven 350 degree Fahrenheit.
- Combine bananas, oil, egg in medium bowl then whisk it.
- Sift flour, cocoa powder, sugar,baking powder, baking soda.
- Add to banana mixture, stir in chocolate chips and almonds.
- Sprinkle sugar on top of it
- Bake for 20-25 minutes
Keep them in air tight container, it is still moist up to 3 days
I thought it is going to be chilled this fall but I was wrong so far because it’s still warm during the day. Making an ice cream sounds a good idea, not only a solution for me to cool off the day but also this recipe does not need ice cream maker. Works for me ! since I don’t have one.
I got this recipe from Cook’s Country magazine years ago, actually I took all these pictures back in 2009 I did not take the new pictures as I was struggling with styling and the heat. As you can see the styling (back then) was so awful (to my recent standard). This recipe is quite simple but it tastes so good, go ahead give it a try.
- 1 tsp instant coffee
- 1 tbsp hot water
- 4 ounces bittersweet chocolate, chopped fine
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 1/4 cups of cold heavy cream
- Combine coffee and hot water. Let it stand until coffee dissolves, about 5 minutes
- Melt the chocolate in double boiler or in the microwave, cool aside.
- Add milk, coffee and vanilla extract to chocolate mixture. Mix well.
- Whip heavy cream to soft peak, fold in chocolate mixture.
- Pour into plastic air tight container, freeze for 6 hours
Who can resist when you see the picture in the warm weather like this? I can’t, I get easily tempted to try on. The weather is fluctuating in Southern California, during the day is warm but it’s chilling at night. My bad habit is browsing internet to find photos of mouthwatering foods/drink to satisfy my craving, so when I saw this similar kind of photos I was so curious to make this one. Since I already had experience to make panna cotta so I won’t feel overwhelmed to try this.
Oh ya, if you are curious to make two layers like picture above, I use this video as reference. Not as hard as I thought.
The Coconut panna cotta recipe you can find Coconut panna cotta with berries sauce. This time I used mango instead of berries since I am curious to try this recipe. I used my coconut panna cotta recipe and incorporate with mango gelee from http://www.yummyoyummy.com/2015/04/mango-vanilla-pannacotta.html
For Coconut Panna Cotta (for 6-8 servings)
- 1 Can coconut milk; 400 ml. You can also substitute with heavy cream
- 300 ml milk
- 80 gr sugar
- 3/4 tsp agar-agar powder
Direction for making Coconut Panna Cotta:
- Place coconut milk, milk, sugar and agar-agar powder in the medium pot.
- Stir then rest for 10 minutes
- Bring the ingredients to gentle simmer. Let it slightly cool
- Pour into serving glasses
- Refrigerate for 4- 6 hours
For Mango Gelee (for 6-8 serving)
- 1,5 cup of puree mangoes (from very ripe mangoes)
- 2-3 tbsp sugar
- 1,5 tsp gelatin
- 2 tbsp cold water
Directions For Mango Gelee:
- Sprinkle 1,5 tsp gelatin over 2 tbsp water
- Mix puree mangoes with sugar in medium pot with low heat, simmer until sugar dissolves, the mango mixture is just hot (do not boil as the gelatin will not set)
- Add gelatin to the mixture and stir well. Allow to cool completely.
- Pour in the coconut panna cotta that already set. Refrigerate for 3 – 4 hours.
- Garnish with chopped mangoes and mint leaves.
If you’re afraid to fail making two layers like above,you can just make simple one like below
Personally, I prefer coconut panna cotta served with berries sauce, I like the combination between the richness from panna cotta and the tangy from berries sauce. Maybe next time, if I want to make Mango Panna Cotta, I will substitute coconut milk with half and half so it won’t too rich. My husband and my daughter like this dessert so it worth my time to cook for them.