The idea of Challenging myself with different flavours of Cheesecake started Dec.25th of year 2013.
my first attempt to make cheese cake
January 15, 2014 was the day I uploaded my first Cheesecake
happy Dulce de leche Cheesecake
and wallah! today is the day of the 50th Flavour. Shall I go for a bang! or shall I make a simple one?
I choose a simple Berries Cheesecake!
50th : Berries Cheesecake
A simple one will be a cheesy one too! not too sweet and yet it is deliciously insane 🙂 The extended crust on the side makes it more crunchy but so creamy and soft inside.
I made another one, added more eggs into it, same taste only varies in texture!
Christmas Cheesecake
Weight versus experience?
So what did I learned from this experience aside from gaining weight? 🙂 hahaha I know you gonna ask, did I put some weight? Oh well! I am happy that in one year I gained 3 kilo, not because I ate all the Cheesecakes but because I was lazy to do my routine exercise.
Lessons Learned 🙂
> eat anything but in small portions and don’t forget to exercise!
> baking is not easy, I salute all the bakers,chefs and all in the culinary department! May you have good health and strength to feed us all 🙂
> being passionate in what you do will lighten the load of doing it.
> nothing is impossible if you put your mind and heart into it, but having said that..you really need to dig in into your last penny to buy the ingredients 🙂
> lastly, as I gained weight, I also gained experience and I gained friends too ! not to mention I gained enemy too hahaha.. I ruined their diet!!
Do’s and Don’ts of making cheesecakes?
Well, I can’t say what works for me will work on you too but it’s fun to experiment and find your thing!
* make do of what you have 🙂
I’m still using my old oven with faded numbers of the temperature, it took me awhile to get the right temperature but I manage. And I am still using hand-held mixer, it works!
*don’t mix too long
the more you mix the more air get’s in ,which resulted to more bubbles in cheesecake.
*bake one day ahead
Chilling the baked cheesecake overnight will prevent further cracking as you remove it from the pan
*always make an extra cupcake size for tasting
I make sure I have extra butter to bake with the same recipe of the day so I know the taste.
*gently and slowly
have a lil’ patience, use water-bath to control the oven temperature, use your oven timer and don’t open the oven door now and then to check if it’s done! Sudden change of temperature will cause cracking of the cheesecake. When its wobbling at the middle, turn off the heat, leave the door slightly ajar and let it cool for an hour before removing it.
What kind of Cheese I used?
Philadelphia Cream Cheese
Though most of my recipes I used Philadelphia cream cheese, I also used Italian cheese like Mascaporne and Ricotta cheese. I also used the famous Kiri Cheese in KSA.
Difference?
Well, it all taste good, it varies in texture, i.e. Philadelphia Cream Cheese is more denser than Mascarpone or Ricotta Cheese. Kiri Cheese is also denser but it’s quite heavy compared to Philadelphia.
Flour?
I did use flour on some of my mini cheesecake especially when I use my cupcake pans. It gives more firmness and sturdiness on the cheesecake. If I don’t want to use flour, I add extra egg yolk to enhance the bind and velvety texture.
Hmmm.. Ladies did I forget anything? Or maybe you can give some tips of yours, that I can follow the next time I make another flavour. huh? there’s next time?
hahaha maybe, but I guess year 2015 will be a year of Beauty and Fashion 😉
B is for basbousa…no!!! B is for birthday, alright I know this post is so late, but it’s better to be late than never 🙂
You see the background? that’s where I want to celebrate my birthday …in my dreams 🙂
Anyhow, basbousa is a traditional arabic sweet made of semolina and soaked in sugar syrup. Almond and coconut is the usual mixture and I thought why not cheese? so, here’s another flavour I did on my 55th birthday . I did two version, one with the basbousa as a crust and one ,with a cream cheese as a filling.Both were delicious and heavy calories..omg!
Basbousa with cream cheese filling
Ingredients:
Basbousa:
1 cup semolina
1 cup almond meal
1/2 cup melted butter
1 can condensed milk
3/4 tsp baking powder
1 cup water
1 (300G) philadelphia cream cheese
1 cup heavy cream
Syrup:
1/2 cup sugar
1 cup water
1 tsp lemon juice
1 tbsp cornstarch and 1 cup cold water to mix
1 tbsp rose water
Direction:
Pre heat oven Gas mark#3
Combine melted butter,condensed milk and baking powder and stir well. Add semolina,almond meal and water, mix until well combined. Divide into three parts.
Meanwhile, cook the syrup ,mix all ingredients and bring it to boil until it thickens and set aside.
Mix cream cheese and heavy cream thoroughly until smooth and well combined.
Pour one part into the baking tin, add the cream cheese mixture and Pour the second part. Bake into the oven for 35 minutes or until golden brown. Cool completely before cutting into triangular shape and pour all the sweet syrup.Chill before serving, top with pistachio or almond nuts.
I used the last 3rd part of the basbousa as a crust for my cheesecake. Great idea huh! two birds in one shot?
my 55th b-day cake
Ingredients:
Crust: basbousa
Filling:
3 pkg (300G) Philadelphia cream cheese
3/4 cup whipping cream
3/4 yogurt or sour cream
3/4 sugar
3 whole eggs plus 1 egg yolk
1 tsp rose water
a pinch of salt
3 tbsp almond meal
Directions:
Pre heat oven Gas mark# 3
Beat cream cheese and sugar at medium speed,add whipping cream and yogurt. Combined well until the mixture is smooth and creamy. Add one egg at a time, mix thoroughly ,add a pinch of salt, almond meal and rose water together.
Pour into the prepared basbousa crust. Bake for 1 hour and 25 minutes. turn off the heat and leave the oven door open for another 30 minutes. Remove and cool at room temperature for about an hour. Chill for another 4 hours or overnight before topping and serving.
We were having an afternoon snacks, the waiter asked. drinks?
orange juice for me please!
my friend will have iced tea and I asked my other friend, how about you?
Guava juice! huh! hows’ the taste? I asked , nice and sweet, hmm got an idea..guess what?
Cheesecake.. they all cheers to the idea 🙂
Flavour # 48 Guava Cheesecake
Flavour #48 Guava Cheesecake
Ingredients:
Crust:
2 pkgs of graham crackers in chocolate flavor
1/2 cup sugar
3 tbsp melted butter
Mix all together and press into the baking pan. Set aside.
Filling:
3 pkgs (300G) of Philadelphia cream cheese
3/4 white sugar
1 (250G) of plain yogurt
1 (250G) whipping cream
3 whole eggs plus 1 egg yolk
1/8 tsp salt
1/2 tsp lemon juice
1 cup guava puree mixed with 1/2 cup condensed milk
1 tsp vanilla
Directions:
Pre heat oven Gas mark#3
Mix crushed graham crackers with sugar,add melted butter until all are blended.Press into the pan and set aside.
Mix cream cheese and sugar until smooth,add yogurt and whipping cream.Add, lemon, salt and vanilla.Add one egg at a time and mix thoroughly. Combined guava puree and condensed milk, mix into the cheese mixture and continue mixing until smooth consistency is achieve.Pour into the prepared crust. Bake for 1 hour and 20 minutes. Turn off the heat and leave the oven door slightly open for another 30 minutes. Take out from the oven,let it cool for another 40 minutes and chill for 4 hours or overnight before topping and serving.
I used a canned guava to top the cheesecake, I didn’t like the taste at all, I think fresh guava puree is better in taste.
The guava puree settled at the bottom of the cheesecake. 🙂 yummy!
Ladies, use the over ripe guava for easy puree.Enjoy!
I was looking for an exotic flavour for my 47th Cheesecake, another suggestion came from my friend who suggested Tamarillo.. huh! another fruit that I am not familiar with 🙂 I have learned that this fruit is a good source of Vitamin C and has low-fat and calories content.Hmmm good to try!
As I opened one and tasted it, at first I thought… yaks! but as I ate more, it’s more like a tomato juice, alright if lemon cheesecake is a hit? why not this one? Would it be safe to add Kiwi? Yes! indeed great combination!
Flavour # 47 Tamarillo and Kiwi Mini Cheesecake
Flavour # 47 Tamarillo and Kiwi Mini Cheesecake
Ingredients:
Crust:
15 digestive cookies,crushed
3 tbsp butter,melted
3 tbsp sugar
Filling:
2 (8oz) Philadelphia cream cheese
1/2 cup sugar
1/2 cup Tamarillo puree and 1/2 cup Kiwi puree
1/2 cup whipping cream
1/2 cup plain yogurt
a pinch of salt
1 tsp citroen essence
3 eggs plus 1 egg yolk
Directions:
Pre heat oven gas mark #3
Mixed the crushed biscuits with sugar and melted butter. Press into individual muffin pan. set aside
Combine cream cheese and sugar, beat at medium speed until smooth,add yogurt and salt. Add one egg at a time into the cheese mixture, continue beating while adding the whipping cream and the tamarillo puree and Kiwi puree. Add citroen essence. Pour into the individual prepared crust.
Bake for 45 minutes. Let it cool for another 30 minutes, remove from the muffin pan and chill for an hour before serving.
I cut some heart-shaped Kiwi as topping, and sprinkle it with powder sugar.
Buko pandan is a very popular dessert in Filipino gathering. Buko (young coconut meat) pandan (tropical plant in Asia usually used in cakes to give a beautiful aroma and green colour) http://en.wikipedia.org/wiki/Pandanus_amaryllifolius.
Flavour no 46 Buko Pandan Cheesecake
In buko pandan salad, I usually mixed the pandan essence with the gulaman (jelly) and this is exactly what i did in this mini cheesecake.
First, I mixed the coconut juice about 1 cup with a small packet pandan flavoured jelly, let it boiled for few minutes, I didn’t add any sugar in the mixture, thinking the calories I gonna have when I eat all cheesecake hahaha of course, You can always add (at your own risk!) ;-). Keep it aside and once its solid, cut it into any shape, I choose- heart shape!
hmmm i love fresh coconut juice
To make it more authentic, I used otap as a crust ( a small oval shape puff pastry- made with a mixture of flour,coconut,shortening and sugar)
with otap crust
Ingredients:
Crust:
1 pkg of otap biscuits, crushed
2 tbsp of unsalted butter
filling:
2 pkg (250g ea) Philadelphia Cream cheese
1/2 cup plain yoghurt
1/2 cup white sugar
3 eggs
1 tsp pandan essence
1/3 cup condensed milk
shredded young coconut meat
1 drop green food colour
Topping:
Gulaman (jelly) pandan flavoured
1 cup coconut juice
sugar (according to your taste)
Directions:
Pre heat oven Gas mark #3
Crushed the otap,mix with melted butter and press crumbed mixture into the bottom of the springform pan, set aside.
Beat cream cheese until fluffy, add sugar and yoghurt. Beat in eggs one at a time until well combine .Add shredded coconut meat,panda essence and condensed milk. Pour into the prepared pan. Baked for 45 minutes (if using small cupcake pan) 1hour and 30 minutes if using a normal 9 inches springform pan. Topped with a heart-shaped cut jelly and coconut meat, sprinkle with pandan powder mixed with fine caster sugar.
yummy!
Ladies, I divided the cheese mixture into two, one with green food colour and one with out. You can experiment any combination you want to make it more pleasing to the eyes, but this flavour is so yummy with or without colour
otap is actually good to eat alone but its even more better with cheesecake
I love the look and taste of my Cheesecake Flavour no. 45..Apple Rose Cheesecake
Flavour no. 45 Apple Rose Cheesecake
Actually, I have seen Apple Rose pie in pin interest, so It gave me an idea, why not? Apple rose Cheesecake!
At first, I cut the apple into thin slices, add water and sugar and boiled it for 15 minutes until soft, then I rolled it forming as a rose. I used a small paper cup to hold it while I am mixing the cheesecake batter.
Ingredients:
Apple rose:
1 apple slice thinly
1/3 cup sugar
1/2 cup water
Mix and bring it to boil for 15min. Form into roses. Set aside the syrup.
Crust:
12 pcs. digestive cookies
3 tbsp sugar
3 tbsp unsalted butter
Mix together and press it into the pan. Set aside.
Filling:
2 pk (300G each) Philadelphia Cream Cheese
1/2 cup sugar
3 tbsp condensed milk plus 1/3 apple syrup
1 tsp vanilla
2 eggs
1/3 cup sour cream
1/3 cup whipping cream
Add sugar to the cream cheese and beat at medium speed until smooth. Add one egg at a time.Combine whipping cream and sour cream, add vanilla, condensed milk and apple syrup, mix into the cream cheese batter. Mix thoroughly. Pour into the prepared crust.Top with apple rose.Bake for 1 hour and let it cool for another 45 min. Chill overnight.
add apple rose on top of the cheese batter
Serving suggestion:
Mini apple rose cheesecake
close up view
Ladies, enjoy the Apple rose with a cup of rose tea with apple syrup hmmm so delicious!
” Friends that baked together… ate together… gained weight together”lol! 😉
together we bake and eat
This challenge is nearing to an end so we decided to bind force and bake together!
Flavour no. 44 Banana and Nutella Cheesecake
Flavour no. 44 Banana and Nutella Cheesecake
Ingredients:
Crust:
2 pks biscuits of your choice ( I forgot the brand, sorry beautybeyondfifty is..)
1/3 cup butter
Mix together ,press into the springform pan and set aside.
Filling:
3 pkgs (300g each) of Philadelphia cream cheese
1/3 cup sugar
3 eggs plus 1 egg yolk
1/2 cup sour cream
1/2 cup whipping cream
3 pcs banana mashed and mix with 1/2 cup condensed milk
1 tsp banana essence
Topping:
Nutella
Directions:
Pre-heat oven Mark Gas #3
nutella on top
Beat the cheese at medium speed, add sugar and egg one at a time. Combine sour cream and whipping cream.Add banana mixture and banana essence. Pour into the prepared crust. Wrap the pan with aluminium foil, place it in another bigger tray with hot water(3 cups). Bake for 1 hour and 20 minutes. Turn off the heat and leave the oven door slightly open for another 30 min. Remove and let it cool. Chill for additional of 3-4 hrs.
The ladies in action!
fresh from the ovenclose up view
And the winner is…
In fairness of all , the cheesecake turned out very well and delicious!
Ladies, this activity is so much fun and very therapeutic to our tummy 🙂 and body hahaha!
and guess what?
we did some zen cooling down after continuous eating (breakfast-lunch-afternoon tea and cheesecake)
I know 😉 my phone will be ringing in few minutes after I publish this…why you include this picture?
Having once a week off from work, my friends and I always walk along Jeddah corniche to de-stress and have breakfast together. While we were eating, I asked them to help me with my Cheesecake Challenge.
My lebanese friend said, why not try al safarjal?
What? What is al safarjal? so we asked our good friend goggle and bingo! we got the name QUINCE!
Quince – Al safarjal in arabic, is hard yellow fruit which is similar to a pear in shape.
Quince – al safarjal
Fantastic taste but let me warn you, it’s so hard ,be careful when you cut it! he chuckled .. as if teasing me for the challenge 🙂
15.95 SR per kilo
Challenge, accepted, I went to Danube Supermarket and I tried to squeeze it with my hand 🙂 as if I gonna find a soft one! hoping… but no luck. Even my knife was not that sharp! I confess, I don’t know how to sharpen my knife hahaha!
Quince Compote for cheesecake topping
3 quinces fruit
1 cup white sugar
2 cups water ( i added one cup more after boiling)
1/3 cup lemon zest
1 tbsp rose-water
Directions:
Cut the quince into wedges or any shape you like, add 1 cup sugar and 1 cup water, leave it in the refrigerator overnight.
When ready to cook, add the remaining water,sugar,lemon zest, and bring it to boil. Add another water and rose-water, reduce the heat and continue boiling until the colour change to reddish-brown.
it took about 2 hrs to make it soft and jelly
Success!! 😉 I was so excited to taste it hahaha by the way I don’t think you can eat the Quince raw, It taste tangy, kind of sweet and sour too! but once it is compote, so deliciously sweet and the sourness was a surprise to my palate.
I love Quince compote
Where is the cheesecake?
Well, I won’t tell a lie, I took the left over cheesecake, shape it into a mini cheesecake and top it with quince compote…and the next is history..I ate the quince compote with a spoon of Philadelphia cream cheese on my right and cheesecake on the left, my morning just turned right!
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