Working at night till early morning, makes me drink a lot of tea and coffee. While drinking my cup of coffee, an idea puff up! why not try coffee cheesecake? and what goes with the coffee? lady fingers biscuits! aha! a sort of like tiramisu? Well, not really. 🙂
Flavour # 30 – Coffee Chocolate Cheesecake
Coffee alone might turn my cheesecake bitter , so I added a cocoa flavour on top and I also use honey instead of sugar.
I mixed 3 tablespoon of instant espresso powder to half cup of hot water and one by one I soaked the biscuits into the mixture and arranged it into the bottom and sides of the pan.
mini coffee chocolate cheesecake
My chef Kevin commented, why don’t you just use ordinary biscuits and baked it for 10 minutes so it would be crunchy instead of looking like burnt cookies?
burnt? nope ! just like espresso coffee 🙂
and so I tried one more time, I added the biscuits on the side after I chilled my cheesecake and was ready to serve.
looks better?
Another comment, its doesn’t taste like cheesecake it’s more of like more of fat! oh my kevs! I think the honey is not a good idea, I should have used half sugar and half honey. 😦
Ladies, I am not sharing the recipe because this one is a failed attempt but I included it as #30 anyway. I think I should stick to fruit flavour ? or maybe savoury ? Any ideas?
It’s Ramadan once again, a time of fasting with a festive atmosphere. I choose one of the popular sweets usually found on the table after Iftar, theBaklawa sweets.
Baklawa or Baklava
I google and found that it is possible to make Baklawa cheesecake. Actually, it is Baklava , a mediterranean sweets made of stacks of phyllo, honey and nuts.
I am guessing that Baklawa (fillo) is an arabic version as opposed to Baklava (phyllo) maybe!
Anyway, here’s my trial recipe, which actually turns out good ( at least to my taste) but you can always alter it according to your taste 🙂
Flavour # 29 Baklawa Cheesecake
Ingredients:
Crust
12 layers of baklawa (Fillo) i used butter spray instead of brushing it with clarified butter
Filling:
2 (300 g) Philadelphia cream cheese
1/2 cup honey
2 eggs plus 1 egg yolk
1/3 cup fresh lemon juice
1 tsp vanilla
250 oz thick cream
assorted nuts (crushed) anything that you like to add, I added 2 tbsp cinnamon and 3 tbsp brown sugar
Syrup:
1 cup honey
1/2 cup lemon juice
1/2 cup water
1 tsp vanilla
Topping:
12 phyllo sheets, stacked in 3 layers
assorted nuts with cinnamon and brown sugar according to your taste, I added about 2 tbsp.
Defrost the Phyllo for 4 hours without removing it from the package. Prepare cheese mixture before opening and spreading the phyllo in wax paper and cover it with wet towel to prevent dryness and tearing it.
Pre heat oven to Gas mark # 3
Mix cream cheese with honey, alternately adding one egg at a time. add vanilla, continue beating at medium speed and add thick cream.Mix thoroughly.Divide into two part.
Mix crushed nuts with cinnamon and brown sugar
Place one Phyllo sheet on the springform pan, spray with butter add another one and spray again until 12 sheets. Pour the cheese mixture, spread assorted nuts and pour the remaining cream cheese part, top again with mixture of assorted nuts.
Bake for one hour. cool for another 2 hours and refrigerate for another 4 hours.
Meanwhile, cut 24 Phyllo sheets according to your pan shape. Stack 12 layers (each layer spray with butter) add mixture of assorted nuts and another 12 layers, cut into any shape you like and bake for 30 minutes.
Bring to boil honey,lemon and water, reduced the heat and continue mixing for about 5 minutes.
without the fillo toppings
The thing that I missed here…I should have drizzle the Phyllo sheets with mixed honey while it was still hot and leave it for another 20 minutes to stick together before putting it on top of the cheesecake.
drizzle honey while hothmmm i love nuts!without honeywith lemon honeyanother way of fillo decor
Oh well, there’s another chance ladies,till next baking time 😉
Another fruit in season…Mango! Surprisingly the mango cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂
Mango Mini Cheesecake
Flavour No. 28 – Mango Mini Cheesecake
Ingredients:
Crust:
12 pieces Digestive Cookies crushed
1/2 cup almond meal
6 pieces dates
2 tbsp butter melted
Cheesecake Filling:
1 300 g Philadelphia cream cheese
1 cup Mango Puree
1 cup Thick cream
1 tsp vanilla powder
2 eggs
3/4 cup sugar
Mango Puree:
1 big mango
1/2 cup mango juice
1/2 cup brown sugar
1 tsp cornstarch
Topping:
fresh mango sliced and cut according to your liking
fresh mint leaves
strawberry
Pre heat oven, Gas mark # 3
Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.
Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.
Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).
Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.
Serving Suggestions:
top with fresh mango puree
Slice into small pieces and top with real mango fruit.
with dates at the bottom and top with mango puree and fresh strawberry.
When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree 🙂
At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! 🙂
Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!
Ingredients:
Crust:
1 pk Oatmeal raisin cookies (crushed)
1/3 cup melted butter
Cheesecake Filling:
2 pk ( 300 g) Philadelphia cream cheese
1 cup brown sugar
3 eggs + 1 egg yolk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
a pinch of salt
1 can pumpkin puree
1 200 g sour cream
Toppings:
squash seeds and anything green on top
Pre heat oven Gas mark #3
Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.
Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.
Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.
tips:
sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.
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.
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!!!
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 roseI topped it with blueberry mixed with real fresh fruit pureeI added a little of fresh fruits inside the cheese fillingI also use the blueberry pie filling on top of this mini cheesecakeI love the colour combination
another way of presenting itclose up viewmy 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!
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 teamy 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 colourthe burnt sugar serves a nice topping and decor with dried rosewhipping cream with rose syruptrying to create a sugar art with red backgroundI like the candle as background too!another sugar formanother angulationa close up viewanother oneand more 🙂
Ladies, I always got carried away decorating and taking photographs, can’t help it! 🙂
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 crowdedlook at the texturewhite chocolate,dried pineapple and Physalisa smaller versionso 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 🙂
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 slicesthe small slice is not enough for me 🙂edible flower waferanother 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 !
Dr. Myriam- The Dental Aesthetic Clinic 
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