Chihuly Garden and Glass at Seattle Center,WA USA
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Home-baked Cheesecake Challenge: Flavour# 20 Physalis Pineapple Cheesecake
It’s been more than a month since I started the challenge of home baking cheesecake, and this is my 20th flavour. Yes! (two thumbs up) the 20th , running out of idea? Nope still excited every time. What about pineapple? I was searching for fresh sweet pineapple (as if I really know how to choose) lol! I saw this little tiny basket and wonder hmm what kind of fruit is this?
Physalis (peruvian cherry or cape gooseberry)
sweet pineapplePhysalis is like a small tomato, it has a sweet and sour taste, so I thought it will be a good combination with pineapple and I was right! this flavour # 20 Physalis pineapple Cheesecake is to die for…meaning I have to double my work out at the gym to compensate for having two slices of this delicious combination. 🙂
Physalis Pineapple Cheesecake Having a busy clinic week and a baking addiction on the side, I choose a pre-mix pineapple batter to lessen my time in the kitchen…hahaha talking about laziness!
Ingredients:
Crust
2 bars of raspberry
10 crushed digestive biscuits
1/4 cup melted butter
Cheesecake filling:
1 pk Super moist pineapple pre mix cake batter (Betty Crocker) plus 3 eggs,1/3 oil,275 ml water
500 g Philadelphia cream cheese
1 large egg
3/4 cup sugar
1/2 cup heavy cream
1 can sliced pineapple and 1/2 cup of syrup
10 pcs Physalis divided into two halves
Toppings:
dried pineapple flower (thinly slices of fresh pineapple, oven dried and left to dry overnight inside the muffin baking tin)
White chocolate ganache
Pre heat oven Gas mark # 3
Crumble raspberry bars and mix it with crushed digestive biscuits ,add melted butter and place it into lightly greased springform pan, set aside.
Mix the pineapple pre cake mix and the ingredients mentioned in the box, divide into two.
Mix cream cheese, sugar in medium speed until smooth, add egg and pineapple juice. Add thick cream and mix thoroughly.
Place the first half of pineapple batter into the prepared baking pan, arrange pineapple and physalis on top. Pour the cream cheese and the remaining half of the pineapple batter. Bake for 45 minutes or when toothpick is inserted in the centre, it comes out clean.
first layer Cool for an hour then chill for another 2 hours before topping.
Serving suggestions:
too crowded 
look at the texture 
white chocolate,dried pineapple and Physalis 
a smaller version 
so yummy 
Got carried away so i took more pictures!
Ladies, if you have any suggestions, you’re welcome to join the challenge!! minus the eating part 🙂 not to blame me for gaining weight 🙂
Cheers,
Jamilamimi
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Weekly Photo Challenge : Inside
Whats inside your mouth, like an old amalgam filling can show discolouration. This is just a simple restoration that can change the shade of the teeth.
discoloured teeth due to an old amalgam filling 
old amalgam filling 
replaced with simple composite filling 
the buccal view after replacing the old amalgam filling 
discoloured teeth due to an old amalgam filling
after treatmentBefore and After treatment
A simple day, a simple restoration can make a big difference! I bet you are now looking at the mirror 🙂
Cheers,
Jamilamimi
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Home-baked Cheesecake Challenge: Flavour #19 Italian Cheesecake (torta de ricotta y mascarpone)
I have tried mascarpone in my Avocado cheesecake recipe, this time I tried a combination of Italian cheese – Ricotta and Mascarpone. This is so deliciously light, fluffy and soft. Ladies, say hello to my Cheesecake # 19 Italian Cheesecake
#19 Italian Cheesecake There are a lot of recipes of Italian cheesecake but i simply like to follow something easy to make. I found the blog of susan @stickygoeycreamychew.com, it’s a bit sweet but yummy! If ever I will make this one again, I’ll reduce the sugar content. I also tried doing some sugar art, failed at the first attempt but a little success on second attempt.
Italian Cheesecake
Ingredients:
Crust:
1 pkg light crushed digestive biscuits
1 tbsp melted butter
Cheesecake filling:
250 g Ricotta cheese
250 g Mascarpone cheese
1 1/2 cup granulated sugar
1/4 cup heavy cream
6 large eggs
2 egg yolks
2 tbsp orange zest
2 tsp vanilla powder
1 tbsp rose water
Topping:
caramelised sugar art
sugar powder for dusting
flower wafer
Pre heat oven Gas mark #3
Crushed digestive biscuit, add melted butter, mix thoroughly and press onto the springform pan
Beat ricotta cheese, mascarpone cheese and sugar together. Add the eggs one at a time, vanilla powder,orange, zest,rose water and cream, mix until completely homogenised
Pour batter into the prepared springform pan and bake for 1 1/2 hour. Turn off the oven and let the cake rest inside the oven for another 30 minutes, then remove and let it cool for another hour and chill overnight before decorating.
Serving suggestions:
a combination of big and small slices 
the small slice is not enough for me 🙂 
edible flower wafer 
another slice pls! 
with favourite coffee on the side, what a good dessert! Ladies, it is advisable to share this cheesecake to your friends, otherwise 10,000 steps in one day is a must 🙂 good luck !
Cheers,
Jamilamimi
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Home-baked Cheesecake Challenge: Flavour #18 Sweet Potato Cheesecake
One of the popular root crops in Philippines is Kamote (sweet potato), I love eating it boiled with brown sugar and butter on the sides. It can also be fried or grilled and commonly called as “Kamote cue” sounds like barbecue 🙂 So i thought why not as cheesecake. Here’s my flavour no. 18 Sweet Potato Cheesecake.
Flavour # 18 Sweet Potato Cheesecake Ingredients:
Crust:
6 pcs crushed graham chocolate crackers
1/4 cup melted butter
Cheesecake filling:
4-5 pieces of soft orange-flesh sweet potato
1 can condensed milk
300 g Philadelphia cream cheese
250 ml thick cream
3 eggs
a pinch of salt
3/4 cup of granulated sugar
1/2 tsp vanilla powder
1 tbsp flour
Topping:
cocoa powder
strawberries
whipping cream
yellow -orange sweet potato 
i also did mini version 
added a little orange food colour Pre-heat oven Gas mark # 3
Mix together graham crackers crumbs and butter. Press mixture into 8 inches springform baking pan. set aside
Mash sweet potato with fork and combine condensed milk.Beat cream cheese and sugar together, combine the mixture of sweet potato. add a pinch of salt and flour. Adding one egg at a time. Add vanilla powder and thick cream, until all blended. Pour filling into prepared crust.Bake for 1 hour.
Careful not to open wide the oven door as i did! sudden change of temperature will lead to an open crack. Let the cheesecake cool down inside the oven for an hour. Let it stand for another hour before chilling, preferrably refrigerate for another four hours.
so yummy! Serving suggestions:
i added fresh strawberry on top 
i ate one slice in 5 minutes, so deliciously insane 🙂 
I also did a mini version 
added some whipping cream 
I also love the colour combination 
warning: don’t make a mini version , it’s so easy to eat 🙂 
ahh I probably got two bites and wanted more!!! Ladies, this is the cheesecake that I won’t mind doing again, it’s really a sweet treat for everyone!! Everyone who doesn’t mind their weight :-)hahahaha just for an update, I lost 2 kilo since I started the challenge. I guess, even though I love eating cheesecake, I am losing weight because of the stress of excitement how well my baking will turn out.
Cheers!
Jamilamimi
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Home-baked Cheesecake Challenge : Flavour #16-17 touch of pinay
Trying a new concept in cheesecake baking is a difficult task for me, but I’ll keep on trying anyway 🙂 and so my next adventure is to give it a touch of Filipino taste. I like to do it as easy as possible so, I went to asian supermarket and tried shopping for an instant mix of Bibingka ( a Filipino rice cake).
flavour# 16 bibingka cheesecake 
ingredients 
topping 
crust Ingredients:
Crust:
4 pcs Raspberry granola bars
3 tbsp melted butter
1/3 cup almond meal
Cheesecake filling:
1 pkg sarap pinoy bibingka mix
300 g Philadelphia cream cheese
2 eggs
3/4 cups sugar
250 ml heavy cream
Topping:
shredded coconut
fresh strawberry
crumbled raspberry bars
orange marmalade jam
Pre heat oven Gas mark #3
Crumble the raspberry bars, mix in almond meal and butter. Place the mixture in muffin baking tin. set aside
Mix bibingka with coconut milk, add cheese and sugar. Add egg one at a time. Combine heavy cream. Pour batter into the prepared crust. Bake for 20 minutes. Top with selected fruits or nuts and shredded coconut.
Serving suggestions:
Flavour no. 17 is another Filipino cupcake made from Kraft Cheddar cheese. I remember my high school days (1970’s) having cupcakes as a mid day snacks was considered as “social” like sort of privilege! Now a days, almost everyone can bake or buy cupcakes :-).
my version of Pinoy cheese cupcakes Ingredients:
1 3/4 sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup sugar
2 eggs
1 can condensed milk
1/2 cup Kraft cheddar cheese
ingredients 
topping 
cheese cupcakes Pre heat oven Gas mark # 3
Combine all dry ingredients in a large bowl. In a medium bowl, beat butter,sugar and eggs. Cut and fold into the mixture the dry ingredients, alternating with condensed milk. Add shredded Kraft cheddar cheese. Scoop the butter into the paper-lined muffin baking tin, top with more shredded cheese. Bake for 20-25 minutes.
Topping:
Cream cheese frosting
white chocolate
almond nuts
yellow food colour (optional)
Serving Suggestions:
Ladies, I am practicing my piping skills and i know i need more practice 🙂 i’m getting there!
Jamilamimi
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Weekly Photo Challenge : Abandoned
coffee painting not totally abandoned!
Though my walls are saturated with cheesecakes pictures,:-) I still would like to do my coffee painting…one day at a time!
the beginning -
Home -baked Cheesecake Challenge : Flavour #15 Crispy Cheesecake
The voice of my youngest son echoing in my ears today,..” mom, go beyond your recipe, be different…not all the same shape of cheesecake!” Well, not exactly the same words but I got his message. 🙂 So here is my cheesecake no. 15 : Crispy Cheesecake ,different concept but still home-baked!
Crispy Cheesecake 
Ingredients:
Crust:
Spring rolls wrapper
1 egg and 1 tbsp water
3 Cheese fillings:
1/2 cup shredded mozzarella cheese
1/2 cup low-fat Feta cheese
6 pieces of Kiri cream cheese
Topping:
Fresh Strawberry gel
Powder sugar
Pre- heat oven mark gas # 3
Prepare the muffin baking tin, brush it with ghee (butter),set aside.
Cut the spring rolls wrapper into one big circle and 4 small circles.Beat egg and water, brush the inner part of the big circle and the back and front of small circle of spring rolls wrapper.
one big circle and 4 small circles of spring roll wrapper Meanwhile, combine and mix the three cheeses, scoop the mixture into one medium ball and placed it into the cut out spring roll wrapper (big one) then add the four small circles making it look like rose petals. Arrange all in the prepared baking tin.
Kiri, mozzarella,Feta cheese 
combine all 3 cheeses I also used one aluminium baking tin, just to know the difference but I found out, as long as the small petals (small circles) are tack well , it won’t fall off.
baking cup with a big rose Bake for 15 minutes or until golden brown.
Serving suggestions:
Ladies, I really enjoyed this cheesecake, it can be as starter or as a dessert. Try it and I am sure you will love it too!
Cheers,
Jamilamimi
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Home-baked Cheesecake Challenge – Flavour #13 Peanut butter and #14 Nutella Cheesecake
I woke up early today to bake cheesecake to my super sweet patient “Cheese” , she is also the eldest daughter of my friend. I wonder what flavour? Well, I’m sure young ones like me 🙂 would like to lick some peanut butter or scoop it with little finger directly out of the bottle.
A sweet tooth for a sweet young girl…Peanut butter Cheese cake here we go!!
Peanut butter Cheesecake with an Oreo biscuit crust Ingredients:
Crust:
2 cups of Oreo biscuits crumbles
1/3 cup melted butter
Cheesecake filling:
300 g Philadelphia cream cheese
1 cup granulated sugar
1/2 cup creamy peanut butter
1 tsp vanilla powder
1 tbsp flour
2 eggs
Toppings:
Pistachio nuts
chocolate ganache
Reese’s peanut butter chips
Pre heat oven Mark Gas #3
Mix Oreo crumbles and butter together, scoop 1 tbsp of the mixture to muffin baking tin.
Cream the cheese and sugar together, add peanut butter until thoroughly mix and smooth. Add vanilla powder, flour and eggs.
Scoop 2 tbsp of the batter mixture to the prepared crust. Bake for 20 minutes.
Serving Suggestions:
peanut butter and orange marmalade 
pistachio nuts and chocolate 
chocolate ganache and reese’s peanut butter chips 
Ladies, I am not sure if you are familiar with the taste of “yema” … (custard candy made of condensed milk -dulce de leche and egg yolk) this peanut butter cheesecake is a medium version of “yema”. Taste so good!
Happy birthday!!! And… of course, we won’t be able to finish all the cheesecake, so I made a well at the centre and scooped 2 tbsp of Nutella spread and boom! Flavour # 14 Peanut butter-Nutella Cheesecake 🙂
Peanut butter Nutella Cheesecake 
Enjoy 🙂
Cheers,
Jamilamimi
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Home-baked Cheesecake Challenge : Flavour no.12 Kunafah Cheesecake
Arabic Cheesecake anyone? I was searching for a recipe of arabic cheesecake to no avail but I guess, kunafah jubna (Cheese) is the nearest idea I can think of, so here it is! Flavour no. 12 : Kunafah Cheesecake
Kunafah Cheesecake Ingredients:
Crust:
1 package Kunafah dough
1/2 cup milk
3/4 cup unsalted butter (melted and warm)
orange food colour
Cheese filling:
1 kilo mozzarella cheese ( Akawi cheese or nabulsi cheese are more popular here in Jeddah)
200 g Mascarpone cheese (cottage or ricotta cheese is also commonly used)
Syrup:
2 cups granulated sugar
1 cup water
1 tbsp lemon juice
2 tsp rose water
Topping:
Ground pistachio
Pre heat oven mark Gas #3
melted butter with orange food colour Prepare the baking pan with melted butter mix with food colour .
Shred or cut the Kunafah dough, mix with butter and milk
Kunafah dough Press it flat to the baking tin, add the cheese mixture and add another layer of kunafah dough on top.
Baked for 40 minutes at 370 degrees C.
Meanwhile, make the syrup, mix all liquid ingredient and sugar ,bring to boil for 10 min. Set aside
I also made a mini version of Kunafah Cheesecake. The same mixture , I only added more pistachio and walnuts. You can add any nuts. Oh by the way, I noticed that mostly of the dishes here in Jeddah are decorated with nuts, not only sweets but also rice and some dishes. nuts and nuts and we all go nuts! joke 🙂
Serving Suggestions:
Kunafah Cheesecake 
a slice 
preferably served hot with syrup and pistachio nuts 
Hmmm and another hmm
how many calories?
still heart month 
another variation 
should i call this as..bird nest cheesecake? Ladies, try any creative variations,..I love the orange colour! 🙂
Cheers,
Jamilamimi
Dr. Myriam- The Dental Aesthetic Clinic 
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