Tag: Kraft Cheddar cheese

Trying a new concept in cheesecake baking is a difficult task for me, but I’ll keep on trying anyway 🙂 and so my next adventure is to give it a touch of Filipino taste. I like to do it as easy as possible so, I went to asian supermarket and tried shopping for an instant mix of Bibingka ( a Filipino rice cake).

Ingredients:

Crust:

4 pcs Raspberry granola bars

3 tbsp melted butter

1/3 cup almond meal

Cheesecake filling:

1 pkg sarap pinoy bibingka mix

300 g Philadelphia cream cheese

2 eggs

3/4 cups sugar

250 ml heavy cream

Topping:

shredded coconut

fresh strawberry

crumbled raspberry bars

orange marmalade jam

Pre heat oven Gas mark #3

Crumble the raspberry bars, mix in almond meal and butter. Place the mixture in muffin baking tin. set aside

Mix bibingka with coconut milk, add cheese and sugar. Add egg one at a time. Combine heavy cream. Pour batter into the prepared crust. Bake for 20 minutes. Top with selected fruits or nuts and shredded coconut.

Serving suggestions:

Flavour no. 17 is another Filipino cupcake made from Kraft Cheddar cheese. I remember my high school days (1970’s) having cupcakes as a mid day snacks was considered as “social” like sort of privilege! Now a days, almost everyone can bake or buy cupcakes :-).

Ingredients:

1 3/4 sifted cake flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp baking soda

1/2 cup butter

1/2 cup sugar

2 eggs

1 can condensed milk

1/2 cup Kraft cheddar cheese

Pre heat oven Gas mark # 3

Combine all dry ingredients in a large bowl. In a medium bowl, beat butter,sugar and eggs. Cut and fold into the mixture the dry ingredients, alternating with condensed milk. Add shredded Kraft cheddar cheese. Scoop the butter into the paper-lined muffin baking tin, top with more shredded cheese. Bake for 20-25 minutes.

Topping:

Cream cheese frosting

white chocolate

almond nuts

yellow food colour (optional)

Serving Suggestions:

Ladies, I am practicing my piping skills and i know i need more practice 🙂 i’m getting there!

Jamilamimi