My Jeddah food trip with Chef Kevin

I am so happy to savour the taste of Ramadan Iftar with my youngest son, Chef Kevin. He was here for short holiday before he goes to work as trainee at J.W Marquis Marriott Hotel in Dubai, UAE. Imagine how my tummy jumped with glee and my brain twisted for more calories and my heart was pumping with joy,suddenly…sadness comes when I can not zipped in my trouser 🙂 anymore! hahaha anyway, here’s some photos I took via iPhone 4 ! yes! say that again! still in iPhone 4? ! 🙂

1st stop – where else! of course at tito nabil’s house. He is a good lebanese cook! We ate with gusto every time! Hummos fattah, wara enab, yogurt hmmm so yummy!

2nd stop – Cheesecake Factory, it seems every table has its own service staff, the service and the food are both fantastic.

3rd stop – Texas Road house, well again and again, this is my favourite!

4th stop – Mugg and Bean, not so impressive but the conversation was superb!

5th stop – Romero – one of the best! If you love Mediterranean cuisine and a romantic place, this fine restaurant is highly recommended. From the starter to the main dish, we enjoyed it all!

6th stop – al ashami – Shawerma overload 😉

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7th stop – of course, I also prepared some dish for my youngest chef!

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8th stop – Pizza huh! a disaster, service is not good and the food is not even half italian in taste 🙁

at the end before his flight to Dubai, we went to marble slab creamery, had a fresh mixed ice cream and a little show of catching the scooped ice cream, enjoy!

Cheers,

Jamilamimi

Home-baked Cheesecake Challenge: Flavour # 8 Avocado Cheesecake

Avocado
Avocado

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

Avocado Cheesecake
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!

Flavour no.8 Avocado Cheesecake
Flavour no.8 Avocado Cheesecake

Serving Suggestions:

topped with cream and fresh avocado slices
topped with cream and fresh avocado slices

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with sugar sprinkles
with sugar sprinkles
with cream and biscuits
with cream and biscuits
with orange marmalade,cream and biscuits
with orange marmalade,cream and biscuits
so yummy!
so yummy!

Ladies, I’m sure you gonna love this flavour!

Cheers!

Jamilamimi

Home-baked Cheesecake Challenge : Flavour #6 Mini Chocolate Cheesecake

Flavour # 6 Mini Chocolate Cheesecake
Flavour # 6 Mini Chocolate Cheesecake

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
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 hazelnuts
top with chocolate and hazelnuts
top with whipping cream
top with whipping cream
top with whipping cream and smiling chocolate
top with whipping cream and smiling chocolate
top with cream cheese and chocolate cuts
top with cream cheese and chocolate cuts
hmmm so yummy!
hmmm so yummy!

Ladies enjoy your day with more chocolates!

Cheers!

Jamilamimi

Home-baked Cheesecake Challenge – Flavour # 5 Apricot Cheesecake

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Fresh Apricot

Cream yellow, purple, orange and red, well what about the shade of apricot, taste nice and look nice too!

Flavour no. 5 Apricot Cheesecake
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 and delicious!
so soft!
delicious!
delicious!

So deliciously softy and fluffy, I was so excited but…

it cave in!
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 Cheesecake pop
Ganache Apricot Cheesecake pop

I scoop the cheese cake, form into small ball, dip it in ganache and chill!

 a bite of delicious pop!
a bite of delicious pop!
and another bite!
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?

Hmmm, I am craving for more bites!! 🙂

Jamilamimi

Home-baked Cheesecake Challenge: Flavour # 4 Red velvet Cheesecake

Flavour # 4 Red Velvet Cheesecake
Flavour # 4 Red Velvet Cheesecake

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
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.. 🙂

Serving suggestion:

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Ladies, the colour matches your red lips too!

Mini Orange marmalade and Red Velvet Cheesecake
Mini Orange marmalade and Red Velvet Cheesecake

Cheers!

Jamilamimi

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Home-baked Cheesecake challenge: Flavour # 3 Mini Orange marmalade Cheesecake

Flavour # 3 Mini Orange marmalade Cheesecake
Flavour # 3 Mini Orange marmalade Cheesecake

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.

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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.

top with fresh orange
top with fresh orange

“A mixture of sweet and sour hmmm just right I can not resist to take another bite”

yummy
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 tanginess
just right amount of sweetness and tanginess
easy to make and easy to eat too!
easy 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/

Ladies, you can do it too!

Jamilamimi

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Home-baked Cheesecake Challenge: Flavour #2 Ube Cheesecake

Flavour # 2 Ube Cheesecake
Flavour # 2
Ube 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
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).

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:

Digestive cookies,cream cheese,sour cream,vanilla powder,star margarine,thick cream
Digestive cookies,cream cheese,sour cream,vanilla powder,star margarine,thick cream

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 langka (jack fruit)
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! 🙂

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 :-)
hard part of baking 🙂

At the end of the day, I still love my job as a Cosmetic Dentist!

Thank you Ladies 😉

Jamilamimi

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Home-baked Cheesecake Challenge: Flavour #1 Dulce de Leche cheesecake

happy Dulce de leche Cheesecake
happy Dulce de leche Cheesecake

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
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.

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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Cheese Cake Challenge – Fifty Flavors! …who is with me?

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
Dulce de Leche Cheese cake

My blog would be like cheesecakebeyondfifty instead of beautybeyondfifty!!! 🙂

Oh ladies, let’s give it a chance, just for fun!

Jamilamimi