Dr. Myriam- The Dental Aesthetic Clinic

Tag: cheesecake

  • 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.

    2014-01-24 at 14-08-17

    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! 🙂

    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 :-)
    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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