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
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
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
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
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!!!
In this flavour I tried Labneh (greek yogurt) and Kiri cheese for a simple reason that Philadelphia cream cheese was not available. Surprisingly I went to two supermarket and none of them has stocks! I wonder why? Does everyone trying to bake cheesecake at home? 🙂 Well, my best friend is coming over and I can’t back out now, She will just be here for a week and this is the only free day I can be with her (talking about how hectic schedule we have ;-( )..so be it! And?
Oh yes! another surprise, this cheesecake # 22 is super yummy! Blueberry-strawberry cheesecake
Ingredients:
Crust:
12 crushed digestive cookies
1/4 cup crushed pistachio nuts
1/4 cup melted butter
Cheesecake filling:
300 g labneh (greek yogurt)
250 g Kiri Cheese
250 oz thick cream
3 eggs + 1 egg yolk
1/2 cup caster sugar
1/8 tsp sweet vanilla powder
1 tbsp flour
1/2 cup strawberry puree
1/2 cup blueberry puree
Topping:
fresh strawberry and blueberry
strawberry/blueberry pie filling (optional)
Pre heat oven Gas mark # 3
Combine crushed cookies and pistachio nuts with melted butter. Press into sightly greased pan. Set aside
Mix Labneh,kiri cheese and sugar together, beat in medium speed. Add a pinch of salt,vanilla powder, flour and add the eggs one at a time.Add thick cream and mix thoroughly until smooth. Divide the mixture into three (3) parts. One part has no fruit, the second part add blueberry puree and the 3rd part add strawberry puree.I opted not to add food colour but I think it is more deliciously pleasing to the eye if I added. Well, there’s always another time :-).
Pour the 1st part mixture (without fruit) into the prepared pan. Slowly add the 2nd part, flattened with a metal spatula then the 3rd part. Actually, with the mini pan, I did differently as you can see the colour combinations are all mixed.
Baked for one hour in a water bath, leave for another 30 minutes with the oven door closed. Then another 30 minutes slightly opened and another 2 hours to chill before topping and serving.
Serving suggestions:
Ladies, you may also try my tea concoction (a combination of organic rose tea, rose syrup and fruits (lemon,strawberry and blueberry) so refreshing!
Cheers,
Jamilamimi
Cheesecake no. 21 so pretty,sweet and yummy ” Rose Tea Cheesecake”.
From a mixture of organic rose tea with rose syrup
Ingredients:
Crust:
12 pcs of digestive cookies (crushed with rolling pin)
1/4 cup melted butter
Cheesecake filling:
2 pkg of Philadelphia cream cheese (300g +200g)
250 g thick cream
3 large eggs + 1 egg yolk
2 tbsp rose syrup and 3 rose petals soaked in 3 tbsp hot water for 30 minutes
1/4 cup caster sugar
a pinch of salt
Pink food colour (optional)
Topping:
dried rose tea
sugar art
Pre heat oven Gas mark # 3
Combine crushed cookies and melted butter,press it into slightly greased springform pan. ( I choose mini pan, so I can distribute it to my friends). Set aside.
The mixture will fit into 8 inches springform pan or 24 muffin baking tin.
Cream the cheese, add sugar and salt, beat until smooth, add rose syrup and liquid from rose tea. I also added some crumble dried petal roses. Add eggs one at a time. Combine the thick cream and mix it thoroughly until smooth and well blended.
Pour into the prepared pan. Bake into water bath for 1 hour, if using 9 inches increase baking time to 1 hour and 30 minutes. Turn off the oven without opening the door, leave it for another 30 minutes, then slightly open the oven door and leave it for another 30 minutes. Sudden change of temperature will cause cracking at the middle which happens to me many times! 🙂 Patience my dear!
Chill for another one hour before topping or cover with a foil and leave it overnight in the refrigerator. Anyway, the pink colour stretches my patience not to indulge immediately. It’s so pretty to even cut it or eat it lol!
Serving Suggestions:
Ladies, I always got carried away decorating and taking photographs, can’t help it! 🙂
Cheers,
Jamilamimi
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 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. 🙂
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.
Cool for an hour then chill for another 2 hours before topping.
Serving suggestions:
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
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.
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
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.
Serving suggestions:
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
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).
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 :-).
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
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
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!
Ingredients:
Crust:
Spring rolls wrapper
1 egg and 1Â 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.
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.
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.
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
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!!
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:
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!
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 🙂
Enjoy 🙂
Cheers,
Jamilamimi
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
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
Prepare the baking pan with melted butter mix with food colour .
Shred or cut the Kunafah dough, mix with butter and milk
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:
Ladies, try any creative variations,..I love the orange colour! 🙂
Cheers,
Jamilamimi
Dr. Myriam- The Dental Aesthetic Clinic 
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