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.
Chocolate swirl with cheesecake
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:
top with chocolate and hazelnutstop with whipping creamtop with whipping cream and smiling chocolatetop with cream cheese and chocolate cutshmmm so yummy!
Cream yellow, purple, orange and red, well what about the shade of apricot, taste nice and look nice too!
Flavour no. 5 Apricot Cheesecake
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 soft!delicious!
So deliciously softy and fluffy, I was so excited but…
it cave in!
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!
Ganache Apricot Cheesecake pop
I scoop the cheese cake, form into small ball, dip it in ganache and chill!
a bite of delicious pop!and another bite!
Ladies, even though I failed on this one, I would still be doing the same thing, practice makes it perfect! isn’t it?
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.
Red Velvet Cheesecake with red condensed milk on top
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.. 🙂
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
pressed the crumbled crust
pour in the filling
orange marmalade on top
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.
top with fresh orange
“A mixture of sweet and sour hmmm just right I can not resist to take another bite”
yummy
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.
just right amount of sweetness and tanginesseasy to make and easy to eat too!
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/
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!
Ube Cheesecake bites
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).
raw ube (purple yam)
after boiling…beautiful purple!
after cooking
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!
Ube Cheese cake top with whipping cream and slices of Lanka (jack fruit)
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! 🙂
hmmm nice colour and sweet smell
huh! i can’t resist ..i have to take another bite
trying my luck to pipe cream on top
I love the combination of colours
Ube Cheesecakes anyone?
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!
hard part of baking 🙂
At the end of the day, I still love my job as a Cosmetic Dentist!
My mom is 87 yrs old and i gave her a samsung note, so i can contact her more often but it didn’t work because it was always inside the drawer and she claimed she doesn’t have to learned to use it,its so complicated. though after few months she slowly learned how to use it and calls me every now and then. She now use “Tango” and have her own Facebook account too 😉
When I visited my parents recently, I sat down with my mother to show her photos on my iPhone. There were photos from Thanksgiving, from Hanukkah and from my father’s eightieth birthday celebration, along with pictures from back in the summer — some really good shots I took of our family Fathers’ Day brunch in Los Angeles and my nephew’s college graduation dinner.
Although my mother enjoyed the photos, the problem, she says, is that they’re not real. You can’t touch them, put them in an album, let them gather dust in a closet until you pull them out for special occasions.
I assured her that the photos can be printed and that we would make this happen.
After we got home, I emailed the photos to my wife, who uploaded them to walmart.com. For about three dollars, Wal-Mart printed them and mailed them out to my parents.
Today is our senior consultant birthday, so I have the chance to make him a birthday cake which is FLAVOUR # 1
so yummy!!! Leche Flan on top with walnut dip in caramel sauce
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.
a slice guaranteed to make your face chubby..so beware 🙂
trying to make art in plating
ahhhh, even i can’t resist to dig in!
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 🙂
I’m getting curious to cheese cakes mania going on at Thalia St, Jeddah KSA. I’m wondering how many cheese cakes flavors Cheesecake Factory have?
Well, I am challenging myself to FIFTY flavours, I just don’t know when i gonna finish it? year 2016? If I will bake twice a month, in two years I will only have 48 flavours. I wonder how many kilo- my friends and I will gain in the span of 2 yrs and 2 months? hahaha I guess they will say goodbye in few months!
I have to find a recipe with less sugar or sugar-free, organic and maybe a diet cheesecake, anyone?
Dulce de Leche Cheese cake
My blog would be like cheesecakebeyondfifty instead of beautybeyondfifty!!! 🙂
Cheese cake factory recently opened in Le Mall, Jeddah. My friends and I went to see the place, there was a huge crowd outside and once in.., the queue was even longer,we were told to wait 40 minutes! Oh my! This is always the scenario when a new restaurant opens in Saudi Arabia. Wait another two months and this crowd will disappear slowly and other places will be back in business as usual.
The experienced prompted me to challenge myself that I can make cheese cake at home instead of waiting in this restaurant for 40 minutes or even more. So, here we go, searching for a simple recipe to start with and be acquainted again with Mr. oven!
Well, I thought, why not start with cookies? Peanut butter chocolate cookies. I remember teaching the kids and teens about primary and secondary colours, fractions and measurements and what is the best way to have fun and learn at the same time?
i guess eating those cookies are more fun than learning how to make it!
As far as I remember, I stop baking when my youngest son was in High school. Hmmm, let’s try! alright, a broken flour shifter, the rubber spatula is sticky, the baking tin is rusty but I wasn’t discourage, I went ahead and wallah!
peanut butter chocolate cookies, slightly burnt
chocolate cookies with reese’s peanut butter
yum!
and I even packed it in a box 🙂
I did let my clinic staff sampled my cookies, they told me it taste nice though it was slightly burnt, I guess they were just polite and kind to their senior dentist!
Next try!
cheese cake… not bad for the first attempt. I was lucky, it was our Christmas party and my friends were so kind to their verdict 🙂 well, I was on the phone with my Culinary student (my youngest son) giving me some tips…like beat it manually so as not to incorporate bubbles, add more eggs etc.
my first attempt to bake cheese cake
It was exciting to believe, I can still bake! so, I was a bit courageous to make french macarons. hahaha oh well, it was a fluff! ;-( I should have just stayed away from the kitchen and remained in Dentistry department!
french macarons
all cracked ..failed but still taste sweet
alright, maybe I should try one more time, another cheese cake
second attempt – Oreo cheese cake
so sweet but yummy
oreo cheese cake bite
So sweet but delicious!
and another try with chocolate frosting, I gave to my patient and they couldn’t believe.. I, their Dentist can also make a cheese cake! I even challenge my friends to come and try my cheese cake and promised them, once they tasted it…they will still be breathing and kicking 😉
got a new baking tin
yummy!
and more try outs!!
fresh strawberry glazefresh kiwi and lemon topping
and cheese cake bites
The week was a festival of cheese cakes and more are coming but I have to stop for a while because all my friends are going out of the country. I guess to run away from my cheese cakes! joke! they will be away for two weeks holiday 🙂
So ladies, beyond burnt cookies, failed macaroons and cheese cakes, it was a delightful week to have all my friends and brothers’ support, remembering my two sons smiling faces, waiting for my cookies (burnt or not, it’s mom’s cookies).. thank you from the bottom of my oven…:-) from the bottom of my heart!
Kudos to my son Kevin,to theabakescupcake, ciarra and to nympha. It was not an easy kitchen journey but I salute you all for your patience and diligence to your work.
Dr. Myriam- The Dental Aesthetic Clinic 
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