Home baked Cheesecake Challenge-Double 3 for a triple treat :Flavour # 33 Pineapple-Mango-Coconut Cheesecake

Here’s another batch of my official taster 🙂 I really do have good friends who can spend a day just having tea and Cheesecake. We spent 8 hours of good conversation, drowning ourselves with home-made tea concoction over an experimental home-baked cheesecake flavour #33, Yay!

Flavour # 33 Mango-pineapple Coconut Cheesecake

Flavour#33 Pineapple Mango Coconut Cheesecake
Flavour#33 Pineapple Mango Coconut Cheesecake

I did two variations, one with toasted coconut2014-07-30 at 13-38-20

and one with a sweetened coconut and fresh mango bits on top

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and I also did, a no bake Cheesecake and matcha green tea roll cheesecake, so it’s really a treat for everyone, or should I say..

” Sweet overload” 🙂



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1/2 cup crushed digestive biscuits

1/2 cup roasted coconut flakes (desiccated)

3 tbsp sugar

1/3 cup butter


3 pkgs (300 g each ) Philadelphia cream cheese

1 cup sugar

2 tsp vanilla powder

4 eggs

1/2 cup whipping cream

1/2 cup sour cream

1/8 tsp lemon

a pinch of salt


roasted coconuts

sweetened coconuts

fresh mango puree and cut bits

pineapple chunks


Pre-heat oven Gas mark #3

Mix biscuits,coconuts,sugar and butter. Press onto the springform pan (i used different sizes). Set aside

Cream the cheese at room temperature, add sugar slowly while beating at medium speed. Add one egg at a time.Combine mixture of whipping cream,sour cream and vanilla powder,add it to the cream cheese mixture, add a pinch of salt and continue mixing until smooth and well combined. Pour onto the prepared pan. Bake at 1 hr, let it cool for another 30 minutes, leaving the oven door slightly ajar. (sudden change of temperature will result to cracking in the middle). Remove and let it cool for another one hour and chill for another 4 hrs or overnight before topping and serving.

hmm yummy but so sweet
hmm yummy but so sweet

Ladies, even though there’s a lot of sweet indulgence ( tummy rumbling) we manage to give a sweet smile!





Home-baked Cheesecake Challenge – Flavour no. 26 Matcha Green Tea Cheesecake

Peppermint Matcha Green Tea Cheesecake

#26th Peppermint Matcha Green Tea Cheesecake
#26th Peppermint Matcha Green Tea Cheesecake

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
Organic Matcha green tea



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



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:

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A small gift to my patient-  Matcha green tea and lemon mini cheesecake.