Dr. Myriam- The Dental Aesthetic Clinic

Tag: cheesecake

Home-baked Cheesecake Challenge – Flavour no. 26 Matcha Green Tea Cheesecake

Peppermint Matcha Green Tea Cheesecake

#26th Peppermint Matcha Green Tea Cheesecake

I gained weight after just two weeks of holiday 😉 so I just kind of chilling trying to slow down ..hoping for a magic but can’t resist got to be in the mood so here I am.. baking again! This time, I opted for a smaller version and a touch of organic experimenting.

Though the colour is pleasing to the eyes, the taste is not really that exciting! For me Cheesecake is not cheesecake if there’s no sweetness in it!

Organic Matcha green tea

Ingredients:

Crust:

1 small pk of tea biscuits (crushed)

1/3 cup almond meal

1/3 cup melted butter

1/3 cup sugar

Cheesecake fillings:

1 300 G Philadelphia cream cheese

1 200 oz thick cream

1 tsp Matcha green tea powder

1/2 tsp peppermint

2 eggs + 1 egg yolk

3/4 white sugar

Toppings:

Strawberry

Peppermint leaves

organic matcha green tea

Pre heat oven Gas mark # 3

Combined the crushed tea biscuits, sugar, and almond meal with melted butter. Spread into the springform pan and set aside.

Mix cream cheese adding sugar and egg alternately one at a time. Add peppermint,green tea powder, mix thoroughly then add thick cream. Combined and mix all ingredients until creamy. Pour into the prepared baking pan.

Bake for 1 hr, slightly open the door of the oven for another 30 minutes. Remove from the oven and let it cool for another 1hr before putting it in the fridge for another 4 hours or overnight.

Serving Suggestions:

A small gift to my patient- Matcha green tea and lemon mini cheesecake.

Cheers,

Jamilamimi

June 18, 2014
Weekly Photo Challenge: work of Art

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

May 18, 2014
My ” tea and cheesecake” afternoon with friends

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

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

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

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!!!

March 29, 2014
Home-baked Cheesecake Challenge : Flavour no.22 Blueberry and Strawberry Cheesecake

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

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)

fresh strawberries and blueberries

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:

I tried to make the strawberry looks like a rose

I topped it with blueberry mixed with real fresh fruit puree

I added a little of fresh fruits inside the cheese filling

I also use the blueberry pie filling on top of this mini cheesecake

I love the colour combination

another way of presenting it

close up view

my friends and I enjoying an afternoon tea with my cheesecakes .

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

March 25, 2014
Home-baked Cheesecake challenge: Flavour # 21 Rose Tea Cheesecake

Cheesecake no. 21 so pretty,sweet and yummy ” Rose Tea Cheesecake”.

#20 Rose Tea Cheesecake

From a mixture of organic rose tea with rose syrup

organic rose tea

my favourite cup of tea

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:

I’m so in love with the pink colour

the burnt sugar serves a nice topping and decor with dried rose

whipping cream with rose syrup

trying to create a sugar art with red background

I like the candle as background too!

another sugar form

another angulation

a close up view

another one

and more 🙂

Ladies, I always got carried away decorating and taking photographs, can’t help it! 🙂

Cheers,

Jamilamimi

March 23, 2014
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 pineapple

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. 🙂

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

March 16, 2014
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

March 13, 2014
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

March 7, 2014
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

February 27, 2014
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

February 25, 2014