Dr. Myriam- The Dental Aesthetic Clinic

Category: Home-baked Cheese Cake Challenge

Home- baked Cheesecake Challenge – Flavour # 32 Raspberry Cheesecake

Here’s another suggestion from my Chef Kevin – why not use flour instead of digestive biscuits as your crust? Alright, that’s a good challenge, let me try… Flour,butter,sugar and egg 🙂

home -made crust

look at the crust!

Flavour # 32 – Raspberry Cheesecake, this time , I made a lot of variation to give it to my dear friends. Besides, opening a can of Raspberries preserved is too much for a mini cake! It is not always easy to find the real one, so I just used a ready-made raspberry filing.

Flavour#32 -Raspberry
Cheesecake

Ingredients:

Crust:

1/2 cup flour

1/2 cup butter

1/3 cup sugar

1 egg yolk

Filling:

3 pkg (300 g each) Philadelphia cream cheese

2 tsp vanilla powder

1 cup sugar

3 eggs plus 1 egg yolk

1/3 cup whipping cream

1/3 cup sour cream

1/8 tsp lemon juice

a pinch of salt

3 tbsp flour

1 can raspberry filling

Pre heat oven to Mark Gas # 3

Mix flour ,butter and sugar, add egg yolk, continue mixing into uniform consistency. Press onto the pan and bake for 10 min. Set aside

Beat cream cheese, add sugar, vanilla mix thoroughly. Add one egg at a time, continue beating at medium speed until smooth.Add whipping cream,sour cream,salt and lemon juice. Pour into the prepared pan. Baked for 1 hr and cool inside the oven for another 30 minutes. Remove and let it cool for another 1 hr. Cover with foil and chill for another 4 hrs or overnight before topping.

i used different sizes of springform pan

Variations:

a layer of mixed raspberry and cheese

cream cheese frosting

swirl raspberry on top

raspberry cupcake

with cheese and raspberry filling

Ladies, this cup cake is so yummy, I only used egg whites and light Philadelphia Cream Cheese. If you want to cut some calories, try it!

Cheers,

Jamilamimi

July 30, 2014
Home-baked Cheesecake challenge – Flavour # 31 Walnut and Honey Cheesecake

Flavour # 31 – Walnut and honey Cheesecake

Walnut and honey Cheesecake – suggested by my Chef Kevin. I think I ate a lot of walnuts while making this cheesecake. I just tweaked my basic recipe of cheesecake, added honey, walnuts and presto! Flavour #31 was born 🙂

Ingredients:

Crust:

1/2 cup of crushed honey graham crackers

1/2 cup of almond meal

3 tbsp unsalted butter

2 tbsp crushed walnuts

Filling:

3 pkg (200 g) of Philadelphia Cream Cheese

1/2 cup sugar

1/2 cup honey

3 eggs plus 1 egg yolk

1/2 cup yogurt (any kind)

1/8 tsp lemon juice

a pinch of salt

1 tsp vanilla powder

Toppings:

honey

walnuts

Whipping cream or cheese frosting (optional)

Directions:

Preheat oven Gas mark #3

Mix biscuits,almond meal,walnuts and butter together. Pressed the mixture into the springform pan, placed in the oven for 10 min, set aside.

Beat the cream cheese, add sugar, vanilla and honey alternately, until the mixture is smooth. Add egg one at a time until well blended.Combine yogurt and lemon juice with salt, add it to the mixed batter. Pour into the prepared crust. Baked for 1 hr in water bath, put off the oven, leave the door slightly open for another 30 min. Remove and leave it cool for one hour and chill for another 4 hours in the fridge.

smooth texture

added whipping cream with cheese frosting

Ladies, enjoy the walnut too!

Cheers,

Jamilamimi

July 28, 2014
Home baked Cheesecake challenge : Flavour no. 30 Coffee-Chocolate Cheesecake

Working at night till early morning, makes me drink a lot of tea and coffee. While drinking my cup of coffee, an idea puff up! why not try coffee cheesecake? and what goes with the coffee? lady fingers biscuits! aha! a sort of like tiramisu? Well, not really. 🙂

Flavour # 30 – Coffee Chocolate Cheesecake

Coffee alone might turn my cheesecake bitter , so I added a cocoa flavour on top and I also use honey instead of sugar.

I mixed 3 tablespoon of instant espresso powder to half cup of hot water and one by one I soaked the biscuits into the mixture and arranged it into the bottom and sides of the pan.

mini coffee chocolate cheesecake

My chef Kevin commented, why don’t you just use ordinary biscuits and baked it for 10 minutes so it would be crunchy instead of looking like burnt cookies?

burnt? nope ! just like espresso coffee 🙂

and so I tried one more time, I added the biscuits on the side after I chilled my cheesecake and was ready to serve.

looks better?

Another comment, its doesn’t taste like cheesecake it’s more of like more of fat! oh my kevs! I think the honey is not a good idea, I should have used half sugar and half honey. 😦

Ladies, I am not sharing the recipe because this one is a failed attempt but I included it as #30 anyway. I think I should stick to fruit flavour ? or maybe savoury ? Any ideas?

Cheers,

Jamilamimi

July 16, 2014
Home-baked Cheesecake Challenge – Flavour no. 29 Baklawa (Baklava) Cheesecake

It’s Ramadan once again, a time of fasting with a festive atmosphere. I choose one of the popular sweets usually found on the table after Iftar, theBaklawa sweets.

Baklawa or Baklava

I google and found that it is possible to make Baklawa cheesecake. Actually, it is Baklava , a mediterranean sweets made of stacks of phyllo, honey and nuts.

I am guessing that Baklawa (fillo) is an arabic version as opposed to Baklava (phyllo) maybe!

Anyway, here’s my trial recipe, which actually turns out good ( at least to my taste) but you can always alter it according to your taste 🙂

Flavour # 29 Baklawa Cheesecake

Ingredients:

Crust

12 layers of baklawa (Fillo) i used butter spray instead of brushing it with clarified butter

Filling:

2 (300 g) Philadelphia cream cheese

1/2 cup honey

2 eggs plus 1 egg yolk

1/3 cup fresh lemon juice

1 tsp vanilla

250 oz thick cream

assorted nuts (crushed) anything that you like to add, I added 2 tbsp cinnamon and 3 tbsp brown sugar

Syrup:

1 cup honey

1/2 cup lemon juice

1/2 cup water

1 tsp vanilla

Topping:

12 phyllo sheets, stacked in 3 layers

assorted nuts with cinnamon and brown sugar according to your taste, I added about 2 tbsp.

Defrost the Phyllo for 4 hours without removing it from the package. Prepare cheese mixture before opening and spreading the phyllo in wax paper and cover it with wet towel to prevent dryness and tearing it.

Pre heat oven to Gas mark # 3

Mix cream cheese with honey, alternately adding one egg at a time. add vanilla, continue beating at medium speed and add thick cream.Mix thoroughly.Divide into two part.

Mix crushed nuts with cinnamon and brown sugar

Place one Phyllo sheet on the springform pan, spray with butter add another one and spray again until 12 sheets. Pour the cheese mixture, spread assorted nuts and pour the remaining cream cheese part, top again with mixture of assorted nuts.

Bake for one hour. cool for another 2 hours and refrigerate for another 4 hours.

Meanwhile, cut 24 Phyllo sheets according to your pan shape. Stack 12 layers (each layer spray with butter) add mixture of assorted nuts and another 12 layers, cut into any shape you like and bake for 30 minutes.

Bring to boil honey,lemon and water, reduced the heat and continue mixing for about 5 minutes.

without the fillo toppings

The thing that I missed here…I should have drizzle the Phyllo sheets with mixed honey while it was still hot and leave it for another 20 minutes to stick together before putting it on top of the cheesecake.

drizzle honey while hot

hmmm i love nuts!

without honey

with lemon honey

another way of fillo decor

Oh well, there’s another chance ladies,till next baking time 😉

Cheers,

Jamilamimi

July 5, 2014
Home-baked Cheesecake Challenge – Flavour # 28 Mango Cheesecake

Another fruit in season…Mango! Surprisingly the mango cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂

Mango Mini Cheesecake

Flavour No. 28 – Mango Mini Cheesecake

Ingredients:

Crust:

12 pieces Digestive Cookies crushed

1/2 cup almond meal

6 pieces dates

2 tbsp butter melted

Cheesecake Filling:

1 300 g Philadelphia cream cheese

1 cup Mango Puree

1 cup Thick cream

1 tsp vanilla powder

2 eggs

3/4 cup sugar

Mango Puree:

1 big mango

1/2 cup mango juice

1/2 cup brown sugar

1 tsp cornstarch

Topping:

fresh mango sliced and cut according to your liking

fresh mint leaves

strawberry

Pre heat oven, Gas mark # 3

Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.

Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.

Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).

Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.

Serving Suggestions:

top with fresh mango puree

Slice into small pieces and top with real mango fruit.

with dates at the bottom and top with mango puree and fresh strawberry.

box it as a gift to your sweet friends 🙂

Cheers,

Jamilamimi

June 28, 2014
Home-baked Cheesecake Challenge – Flavour # 27 Pumpkin Cheesecake

Pumpkin Cheesecake

When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree 🙂

At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! 🙂

Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!

Ingredients:

Crust:

1 pk Oatmeal raisin cookies (crushed)

1/3 cup melted butter

Cheesecake Filling:

2 pk ( 300 g) Philadelphia cream cheese

1 cup brown sugar

3 eggs + 1 egg yolk

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

a pinch of salt

1 can pumpkin puree

1 200 g sour cream

Toppings:

squash seeds and anything green on top

Pre heat oven Gas mark #3

Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.

Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.

Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.

tips:

sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.

Serving Suggestion:

Ladies, keep on trying..and enjoy!

Cheers,

Jamilamimi

June 19, 2014
Home-baked Cheesecake Challenge – Flavour no. 26 Matcha Green Tea Cheesecake

Peppermint Matcha Green Tea Cheesecake

#26th Peppermint Matcha Green Tea Cheesecake

I gained weight after just two weeks of holiday 😉 so I just kind of chilling trying to slow down ..hoping for a magic but can’t resist got to be in the mood so here I am.. baking again! This time, I opted for a smaller version and a touch of organic experimenting.

Though the colour is pleasing to the eyes, the taste is not really that exciting! For me Cheesecake is not cheesecake if there’s no sweetness in it!

Organic Matcha green tea

Ingredients:

Crust:

1 small pk of tea biscuits (crushed)

1/3 cup almond meal

1/3 cup melted butter

1/3 cup sugar

Cheesecake fillings:

1 300 G Philadelphia cream cheese

1 200 oz thick cream

1 tsp Matcha green tea powder

1/2 tsp peppermint

2 eggs + 1 egg yolk

3/4 white sugar

Toppings:

Strawberry

Peppermint leaves

organic matcha green tea

Pre heat oven Gas mark # 3

Combined the crushed tea biscuits, sugar, and almond meal with melted butter. Spread into the springform pan and set aside.

Mix cream cheese adding sugar and egg alternately one at a time. Add peppermint,green tea powder, mix thoroughly then add thick cream. Combined and mix all ingredients until creamy. Pour into the prepared baking pan.

Bake for 1 hr, slightly open the door of the oven for another 30 minutes. Remove from the oven and let it cool for another 1hr before putting it in the fridge for another 4 hours or overnight.

Serving Suggestions:

A small gift to my patient- Matcha green tea and lemon mini cheesecake.

Cheers,

Jamilamimi

June 18, 2014
Wordless Wednesday

June 4, 2014
Weekly Photo Challenge: work of Art

Work of art – i can easily upload pictures of my clinical work in Aesthetic Dentistry or my coffee paintings but I choose my cheesecakes 🙂 “baking and photography” are my passion hobby among other things – beautybeyondfifty.

Soon..I am baking the second part of my cheesecake challenge!

cheers,

jamilamimi

May 18, 2014
My ” tea and cheesecake” afternoon with friends

Oh well, instead of starting off with a title of ” home-baked cheesecake challenge”, I rather share to you my afternoon with my friends and of course, what else did I prepare? Cheesecakes!

Flavour no. 23 Lemon Cheesecake

Lemon Cheesecake

Made of Kiri Cheese and real lemon puree. Not so sweet not so sour, just right and a favourite of all the cheesecakes I did for the afternoon.

Cheesecake no. 24 Double Chocolate Cheesecake

Double chocolate cheesecake

This is a combination of milk and white chocolate with pistachio and almond meal as crust. Not much of a surprise though, we all know we love chocolates!

Cheesecake no. 25 Mini Pistachio Chocolate Cheesecake

Pistachio Chocolate Cheesecake

A combination of pistachio and chocolate cheesecake, I also used Kiri Cheesecake, cocoa powder and dipped it into melted dark chocolate. Hmmm so forbidden for those who are on diet 🙂

We were so excited to taste all what’s on the table including my Rose tea concoction and our pictures were not really in focused plus our photographer forgot his reading glass hahaha, anyhow we enjoyed the afternoon as much as our tummies did! All my friends survived with the cheesecakes torture and I just hope the next time, they won’t make any excuses to come and taste my cheesecakes try outs! hahaha Feels good to have friends like you, Thank you ladies and gentlemen.

Cheers,

Jamilamimi

PS.

25 cheesecakes in two months, another 25 coming, oh, i need suggestions pls!!!

March 29, 2014