Cherries are popular toppings for cheesecake, so I thought why not combine it? I use the regular recipe for cheesecake and open a can of cherry filling, strained the syrup and placed the cherries between the cheesecake filling and drop a small ball of syrup around the top, one inch apart then connect it by making a line between with a toothpick.
Serving Suggestions:
Am I making sense? 🙂 abs diet books and workout book? hahaha feeling guilty eating cheesecakes every week!
Cheers,
Jamilamimi
My youngest son came to visit for two days and one night, I made him Japanese cheesecake and an avocado cheesecake. Not to mention two favourite Filipino dishes of his. Imagine having those…happiness overload 🙂 and to top it all, he made a demo on how to make a mini chocolate cupcake! Of course we, were not able to finish all, so , what to do with the left over cheesecake?
I cut it out to a mini heart cheesecakes…it’s Valentines and this is a labor of love. 🙂 He did the demo, an hour before he leaves to airport. Hmmm so yummy and I am so filled with happiness too! Having him for a couple of days was a lot fun and loving moments.So I named this as ” HEART Cheesecake”.
Well, I wish I can share the french recipe but I don’t know how to translate it in English. What I knew, he used dark chocolate, 10 eggs..yes you read it right 10 eggs!! Flour and sugar.
Sorry ladies, I was just in a mist of mixed emotions seeing him enjoying what he like most in the kitchen.
Mothers! do i have to say more?
Cheers,
Jamilamimi
Avocado combined with condensed milk is a favourite snack of mine. We all know that avocado has a lot of healthy fat which our body needs. It also contains, potassium,Vitamin E,B and folic acid. I thought of combining it with my cheesecake recipe and amazingly it turned out very well.
Flavour No. 8 Avocado Cheesecake
I used green food colour to a little mixture of avocado and condensed milk to make some swirl design, but if ever I’ll make this again. I’ll skip the food colour. It looks not very authentic!
Ingredients:
Crust:
12 pieces light digestive cookies
1 tbsp granulated sugar
6 tbsp of melted butter
Cheesecake filling:
600 g of Philadelphia cream cheese
300 g Mascarpone cheese
1 cup granulated sugar
250 ml thick cream
200 g sour cream
4 eggs
pinch of salt
2 tsp vanilla powder
Avocado Filling:
3 pcs Avocado
1 can condensed milk
Green food colour (optional)
Pre heat oven (mark Gas # 3)
Crush the biscuits and combine melted butter and sugar. Press it in the pan.
Meanwhile, peel the avocado, scoop and mash it with fork or in food processor. Combine condensed milk and half of the vanilla powder. Set aside.
Cream both Philadelphia and mascarpone cheese,add sugar, vanilla powder and a pitch of salt. Combine thick cream and sour cream, add to the mixture. add the eggs one at a time. Mix thoroughly.
Pour the batter into the prepared pan with crust, add half of the avocado mixture then the other half with green food colour, Swirl it with wooden toothpick .
I think to mix the avocado and the cheesecake mixture together will make the taste better, However, who doesn’t like avocado and cheese? I love the taste!. It’s so yummy!
Serving Suggestions:
Ladies, I’m sure you gonna love this flavour!
Cheers!
Jamilamimi
A Souffle is a lightly baked cake made with egg yolk and beaten egg white combined with cheesecake. I was searching for my next Flavour and I got curious with the recipe (justonecookbook.com), actually I have tried the recipe with my Apricot Cheesecake but it failed and I ended up covering it with ganache chocolate and wallah! it became Flavour # 5.
To make the story short, I, jamilamimi will try.., and.. try again until I got it right! and yes! I did it!! Thank you nami!
So soft , yummy and I was able to transfer it from one plate to another platter without a mess 🙂 I am definitely happy with my baking skills, it’s getting better by time.
Ingredients:
400 g cream cheese
6 tbsp granulated sugar
4 tbsp unsalted butter
6 egg yolk
200 ml heavy whipping cream
2 tsp lemon juice
8 tbsp all-purpose flour
3 tbsp apricot jam and 1 tsp water (for topping)
Meringue
6 egg whites refrigerated
10 tbsp granulated sugar
Please check out Nami at justonecookbook.com for detailed instructions. She made a clear steps by steps with photos. I diligently followed every steps, careful not to miss any as well as not to eat immediately. She recommends to eat it the following day which is alright with me because my youngest son is coming tomorrow for a two days holiday and this is my way of bragging, ” hey chef kevin. i can baked too! hahaha!
Serving suggestion:
Enjoy!
Jamilamimi
Did you know that chocolate makes your clothes shrink? :-))
After attending the Arab Orthodontic Congress, my patients appointments were all squeezed in one week,got so busy… but I managed to make a sampler of my cheesecake for my friends and I thought the sweetest and the easiest to make is cupcake! I tweaked the chocolate recipe by adding a mixture of cheesecake in the middle and topped it with different chocolate and cream.
Ingredients:
Chocolate mixture:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup corn oil
1/3 cup cocoa powder
1 cup cold water
1 tsp vanilla powder
1 1/2 tsp of apple cider vinegar
1/2 tsp salt
1 tsp baking soda
1 egg
Cheesecake filling:
1 package of Philadelphia cream cheese (regular) 300 g
1 egg yolk
1 (250ml) thick cream
Pre heat oven Gas mark #3
Combined all dry ingredients, add oil, water and vinegar, beat in the egg and mix thoroughly.Set aside
On another bowl, mix and cream the cheese, add egg yolk and thick cream.
Pour the chocolate mixture in cupcake moulder, then slowly drop the cheesecake filling in the middle, swirl it with wooden toothpick.
Bake it for 20 min. Let it cool for 30 minutes and chill for another 30 min before topping it with your favourite chocolate and cheese cream.
Serving suggestions:
Ladies enjoy your day with more chocolates!
Cheers!
Jamilamimi
Cream yellow, purple, orange and red, well what about the shade of apricot, taste nice and look nice too!
I thought of adding flour to the cheese mixture and I found a recipe of Japanese cheesecake @ justonecookbook.com and added fresh apricot and apple cider vinegar.
Ingredients:
2 package (300 g + 200g) of Philadelphia cheese
4 tbsp margarine
6 tbsp granulated sugar
2 tsp apple cider vinegar
1 pk (250ml) thick cream
3 pieces fresh apricot, slice thinly
6 egg yolk
8 tbsp all-purpose flour
Meringue:
6 egg white
8 tbsp granulated sugar
Topping:
3 tbsp apricot jam
1 tbsp water
Pre heat oven mark Gas #3
Beat cream cheese and sugar until smooth, add the margarine and mix thoroughly, add egg yolk one at a time,add thick cream and mix well. Add apple cider, mix until smooth, shift the flour and add it all at once to the mixture.
In a separate mixing bowl, Beat the egg white until stiff, add the sugar slowly and once all the sugar has been added, beat it until glossy then add and fold in the cheese mixture.
Pour half of the batter to the prepared pan, top with slices of apricots and pour the remaining batter on top.
Baked for 1 hour and 30 min. Mix the apricot jam and water, heat in the microwave for 30 seconds. Mix and brush on top the baked cheesecake. Leave it for another hour to cool down and refrigerate for another 3 hours before serving.
So deliciously softy and fluffy, I was so excited but…
I remember my son Kevin, I was asking him, how can I transfer the cake from pan to the platter? He said ” be brave in handling your cake mom! Oh my gosh! My cheesecake cave in…Well I got another idea!
I scoop the cheese cake, form into small ball, dip it in ganache and chill!
Ladies, even though I failed on this one, I would still be doing the same thing, practice makes it perfect! isn’t it?
Hmmm, I am craving for more bites!! 🙂
Jamilamimi
I always wonder why red? I searched and found out that it is basically a cocoa flavour and a red food colour…to add twist on it, instead of using cream cheese frosting, I thought of layering it with cheesecake.
Ingredients:
Red Velvet Layer
1 stick unsalted butter
1/2 cup sugar
1 tsp vanilla powder
1/4 cup cocoa powder
1 tbsp red food colouring
1 tsp apple cider vinegar
2 eggs
3/4 cup all-purpose flour
*** I did not add baking powder because I was afraid it will push the cheesecake layer up but I should have used baking soda to have more smooth texture. I guess 🙂 I am just experimenting here! I should have taken the opinion of my son’s girlfriend, she bakes a real velvet cup cake( @theabakescupcakes).
Cheesecake layer:
1 pk (300 g) Philadelphia cream cheese
2 eggs plus 1 egg yolk
1/2 cup condensed milk
a pinch of salt
1 pk (250 ml) thick cream
1/2 tsp vanilla powder
* yields 12 mini cheesecakes
Pre heat oven Gas # 3 ( 325 degrees or 165 degrees C )
Cream the butter, add sugar,vanilla,cocoa powder, food colour and apple cider vinegar, one at a time, mixing it thoroughly in every addition. Beat the 2 eggs and add it to the mixture. Add the egg yolk. Mix again.Fold in the flour until well combined. Pour the mixture into the silicone cupcake moulder.
For the cheesecake layer, the same direction as Flavour # 1, just cream the cheese and blend all the ingredients. Pour it on top of the red velvet layer.
Bake for 20-25 minutes. Let it cool for about 10 minutes.
Add any fruit topping , I just put a small quantity of raspberry food colour in condensed milk and pour it on, hmmm so good “red breakfast” early morning.. 🙂
Serving suggestion:
Ladies, the colour matches your red lips too!
Cheers!
Jamilamimi
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Having all the cheesecake try outs these past weeks, I thought it’s about time to reduced the size, so here’s my Flavour no. 3 -Mini Orange marmalade Cheesecake.
Ingredients:
CRUST
1 pk of Orange Viennese biscuit (5.3 oz)
1/4 cup ground almond
1 tbsp granulated sugar
5 tbsp melted unsalted butter
FILLING:
1 Philadelphia cream cheese (300 g)
1 pk thick cream (250 ml)
1/4 cup sugar
1 tsp orange mandarin zest
Pinch of salt
1/2 tsp vanilla powder
1 tbsp orange juice
2 eggs
* mixture will yield 12 cupcakes
TOPPING:
3 tbsp orange marmalade
1 tbsp water
Crush orange biscuit with rolling pin, combine almond meal (ground almonds),sugar and melted butter. Mix thoroughly and place it equally in 12 silicone cupcake moulders. I brushed the inside of the moulder with melted butter before putting in the crumbled mixture for easy removable of the cheesecake. Set aside.
Pre-heat oven to Gas no. 3, I am not sure of the conversion to fahrenheit or celsius.
Cream the cheese at room temperature, Combine sugar,vanilla powder,salt and mix it with the creamed cheese. Add thick cream,mandarin zest and orange juice. Add eggs one at a time, mix thoroughly.
Scoop the mixture into the prepared crust and baked for 20 minutes.
Mix orange marmalade and water, heat in the microwave for 25 seconds.
Placed it on top of the baked cheesecake. Turn off the heat and leave the door slightly open for about 10 minutes.
Take out the cheesecake and leave it out for another 10 minutes, cover with aluminium foil, chill it for another one hour or more. Serve with fresh mandarin on top.
“A mixture of sweet and sour hmmm just right I can not resist to take another bite”
Note: as of this writing, my weight is still under control :-), I walk about 1.8 miles everyday and shares my cheesecakes with my staff… hahaha I bet they can’t say no to me.
How I come up with my recipes? I searched the internet, combined and tweaked it and presto!!
My basic recipe is from http://www.simplyrecipes.com/recipes/perfect_cheesecake/
Ladies, you can do it too!
Jamilamimi
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Ube (purple yam) is a popular dessert in Philippines. I remember my mom used to cooked it as “meryenda” (snack) but I ate it morning, afternoon and evening ;-). For my Flavour no.2, I thought why not? Ube Cheesecake!
Well, I can use a preserve purple jam (yam) but i prefer to use a fresh one like my mom did when I was young (not too long ago 🙂 ) so, after looking around, I found a fresh roots in Asian Supermarket called (Sarawat).
I boiled and mashed it. Mixed it with evaporated milk, condensed milk, vanilla and margarine. For more authentic tagalog (Filipino) taste, I used star magarine.
I wished I can take pictures, steps by steps but it is hard to cook and take pictures in between,so here are my ingredients:
Basically all ingredients and directions are the same as flavour no. 1 ( Dulce de Leche Cheesecake) except I reduced the sugar to 1 cup only. I have to take care of my belly, this is only the second flavour, imagine after I am done with fifty flavours huh!
After testing the Ube cheesecake bites, I found reducing the sugar to 1 cup is not advisable. I guess 1 1/3 cup is alright as long as I reduced my bites and give all the remaining cheesecakes to my staff and neighbours , my happy belly is safe! 🙂
I was asked why I baked? Well, after a long day of fixing cavities on my patient’s tooth, making a new smile , it’s about time to fixed my own “Sweet tooth” yep! it is like a stress reliever, besides it is fascinating to find out, how the cakes will turn out, the taste, the decoration and the verdict of the taster , these are exciting to note.
After all the baking and eating..the sad part is to wash the dishes!
At the end of the day, I still love my job as a Cosmetic Dentist!
Thank you Ladies 😉
Jamilamimi
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Today is our senior consultant birthday, so I have the chance to make him a birthday cake which is FLAVOUR # 1
Dulce de Leche Cheesecake (Leche Flan and cheese cake) I choose the light version, using light cream cheese and light digestive biscuit and 30% thick cream.
Ingredients:
CRUST
2 cups of crushed digestive biscuits
4 tbsp melted butter unsalted
2 tbsp granulated sugar
a pinch of salt
Cheesecake filling
3 pkgs. (900 g) of light cream cheese
4 eggs
1 small pkg. thick cream
1 1/3 cup of granulated sugar
1 tsp vanilla powder
1/2 tsp lemon zest
Leche Flan
6 egg yolk
1 can condensed milk
1 small pkg. cream cheese
Topping
walnut with home-made caramel sauce
Mix all the CRUST ingredients and baked it for 10 minutes, cool and set aside. Cream the cheese,add the sugar and eggs alternately, one egg at a time then the remaining ingredients. In a separate mixing bowl, mix the Leche Flan ingredients. Pour the cheesecake filling first into the prepared crust… wait about 5 min before pouring in the Leche Flan mixture slowly on top. Baked at 325°F for 1 1/2 hours. Top with walnut dipped in caramel sauce.
Warning: this is so good, all my friends love it, if you are on diet, don’t ever attempt to make it or else … guaranteed to add a kilo on weighing scale 🙂
Good luck!
Jamilamimi
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Dr. Myriam- The Dental Aesthetic Clinic 
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