Home baked Cheesecake Challenge : 50th Flavour

The idea of Challenging myself with different flavours of Cheesecake started Dec.25th of year 2013.

my first attempt to make cheese cake
my first attempt to make cheese cake

January 15, 2014 was the day I uploaded my first Cheesecake

happy Dulce de leche Cheesecake
happy Dulce de leche Cheesecake

and wallah! today is the day of the 50th Flavour. Shall I go for a bang! or shall I make a simple one?

I choose a simple Berries Cheesecake!

50th : Berries Cheesecake
50th : Berries Cheesecake

A simple one will be a cheesy one too! not too sweet and yet it is deliciously insane 🙂 The extended crust on the side makes it more crunchy but so creamy and soft inside.

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I made another one, added more eggs into it, same taste only varies in texture!

Christmas Cheesecake
Christmas Cheesecake

Weight versus experience?

So what did I learned from this experience aside from gaining weight? 🙂 hahaha I know you gonna ask, did I put some weight? Oh well! I am happy that in one year I gained 3 kilo, not because I ate all the Cheesecakes but because I was lazy to do my routine exercise.

Lessons Learned 🙂

> eat anything but in small portions and don’t forget to exercise!

> baking is not easy, I salute all the bakers,chefs and all in the culinary department! May you have good health and strength to feed us all 🙂

> being passionate in what you do will lighten the load of doing it.

> nothing is impossible if you put your mind and heart into it, but having said that..you really need to dig in into your last penny to buy the ingredients 🙂

> lastly, as I gained weight, I also gained experience and I gained friends too ! not to mention I gained enemy too hahaha.. I ruined their diet!!

Do’s and Don’ts of making cheesecakes?

Well, I can’t say what works for me will work on you too but it’s fun to experiment and find your thing!

* make do of what you have 🙂

I’m still using my old oven with faded numbers of the temperature, it took me awhile to get the right temperature but I manage. And I am still using hand-held mixer, it works!

*don’t mix too long

the more you mix the more air get’s in ,which resulted to more bubbles in cheesecake.

*bake one day ahead

Chilling the baked cheesecake overnight will prevent further cracking as you remove it from the pan

*always make an extra cupcake size for tasting

I make sure I have extra butter to bake with the same recipe of the day so I know the taste.

*gently and slowly

have a lil’ patience, use water-bath to control the oven temperature, use your oven timer and don’t open the oven door now and then to check if it’s done! Sudden change of temperature will cause cracking of the cheesecake. When its wobbling at the middle, turn off the heat, leave the door slightly ajar and let it cool for an hour before removing it.

What kind of Cheese I used?

Philadelphia Cream Cheese
Philadelphia Cream Cheese

Though most of my recipes I used Philadelphia cream cheese, I also used Italian cheese like Mascaporne and Ricotta cheese. I also used the famous Kiri Cheese in KSA.

Difference?

Well, it all taste good, it varies in texture, i.e. Philadelphia Cream Cheese is more denser than Mascarpone or Ricotta Cheese. Kiri Cheese is also denser but it’s quite heavy compared to Philadelphia.

Flour?

I did use flour on some of my mini cheesecake especially when I use my cupcake pans. It gives more firmness and sturdiness on the cheesecake. If I don’t want to use flour, I add extra egg yolk to enhance the bind and velvety texture.

Hmmm.. Ladies did I forget anything? Or maybe you can give some tips of yours, that I can follow the next time I make another flavour. huh? there’s next time?

hahaha maybe, but I guess year 2015 will be a year of Beauty and Fashion 😉

HAPPY NEW YEAR EVERYONE!!!

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Cheers,

Jamilamimi

 

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Home baked Cheesecake Challenge – Flavour # 35 Pomegranate Cheesecake

What happened when the big 5’Os meet 6’Os? Well, either you run because you wanted to belong to the so young group (below fifty) or join the club and be one of the beauty beyond fifties rocking :-)hahaha I bet you’re smiling huh! just kidding!

DSC_0411

One of my beautybeyondfiftiy ladies invited us for her husband 6…and counting bday get together. Of course, I readily looked at my fridge and think what flavour I should bake? I found Pomegranate, heaven! I like this fruit including the seeds 🙂

Pomegranate - one of my favourite fruits
Pomegranate – one of my favourite fruits

I cut three pieces, hence I don’t have a juicer, I just boiled it with 3 tablespoon water and 1/4 cup sugar. And de-seeds it with a strainer then add 1 tsp of cornstarch. The puree is enough for one mini cheesecake only.

pomegranate puree
pomegranate puree
enough only for a mini cheesecake
enough only for a mini cheesecake

I used Mascarpone (Italian cheese) so its fluffy and soft.

Flavour # 35 Pomegranate Mini Cheesecake
Flavour # 35 Pomegranate Mini Cheesecake

Some serving suggestion before the real b-day party 🙂

i made different sizes, I usually set aside..cup cake size for tasting
i made different sizes, I usually set aside..cup cake size for tasting
i use real pomegranate for topping
i use fresh pomegranate for topping
heaven combination with a cup of espresso
heaven combination with a cup of espresso
Yummy sweet fluffy and soft cheesecake
Yummy sweet fluffy and soft cheesecake
good time :-)
Photo credit: Govs Villanueva

Thank you ladies and gentlemen for the wonderful evening. God bless!

Cheers,

jamilamimi

 

 

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
#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:

2014-03-12 at 14-45-40

a combination of big and small slices
a combination of big and small slices
the small slice is not enough for me :-)
the small slice is not enough for me 🙂
edible flower wafer
edible flower wafer
another slice pls!
another slice pls!
with favourite coffee on the side, what a good dessert!
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