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?
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!
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 !
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
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
melted butter with orange food colour
Prepare the baking pan with melted butter mix with food colour .
Shred or cut the Kunafah dough, mix with butter and milk
Kunafah dough
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:
Kunafah Cheesecakea slicepreferably served hot with syrup and pistachio nutsHmmm and another hmm how many calories?still heart monthanother variationshould i call this as..bird nest cheesecake?
Ladies, try any creative variations,..I love the orange colour! 🙂
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
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
Serving Suggestions:
topped with cream and fresh avocado slices
with sugar sprinkleswith cream and biscuitswith orange marmalade,cream and biscuitsso yummy!
Dr. Myriam- The Dental Aesthetic Clinic 
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