Dr. Myriam- The Dental Aesthetic Clinic

Tag: Philadelphia cream cheese

Home baked Cheesecake Challenge: Flavour # 40 Fig(s) Cheesecake

Yay! it’s the 40th cheesecake, I’m down to only ten cheesecake!

I like to bake something that is not popular at the market, indeed,it was hard to find fresh fig at the supermarket here! I know there’s dry figs everywhere but I like to use the fresh one with my 40th cheesecake. I was airing my problem to my consultant and he’s kind of …

you’re crazy! why doing all of these cheesecakes! ( nope, there was no eyes movement but I saw some faint smile on his lips)

aha! I think you know where I can find fresh fig? don’t you?

he chuckled !

Oh! please only few pieces will do!

Crazy!

end of conversation…I’m smiling..he is smiling and you’re smiling..I know!

“Fig Cheesecake” the 40th flavour of my cheesecake challenge!

Flavour #40 –
Fig Cheesecake

Ingredients:

Crust:

6 pcs digestive biscuits (crushed)

1/2 cup almond meal

3 tbsp sugar

3 tbsp butter

Filling:

1 (300g) Light Philadelphia cream cheese

1/2 cup sugar

1/3 cup sour yogurt

1/3 cup whipping cream

2 eggs

1 tsp vanilla

pink violet food colour (optional)

1 tbsp flour

3 pcs figs

Toppings:

Fig puree (3 pcs figs,1/3 cup water and 1tsp cornstarch)

fresh fig fruit cut according to your style

fresh fig on top

Directions:

Pre heat oven Mark Gas #3

Mix biscuits, almond meal and sugar, add butter and mix thoroughly. Press into the pan (any size will do). Set aside.

Mix cream cheese and sugar, add yogurt, vanilla,whipping cream and eggs. Beat at medium speed, add food colour and small pieces of cut fig fruit and flour. Mix thoroughly until smooth. Pour into the prepared crust and baked for 45 minutes if using mini pan. Let it cool before chilling. Chill for 4 hours or overnight. Top with fig puree and cut fresh fruit.

mini fig cheesecake for individual serving

Ladies, this cheesecake is very light and not too sweet, good for an afternoon tea with friends. Just for the record, I gave my consultant a small slice of this mini cheesecake, like a teaspoon in size (just for a taste) and he still uttered the word “crazy” 🙂 hahaha I know he likes it! Maybe I should just name this as “crazy cheesecake” 😉

Cheers,

jamilamimi

September 1, 2014
Home baked Cheesecake Challenge: Flavour no. 38 Chestnut Cheesecake

What cheesecake will you try this time? My friend started to mention..cherry,raspberry,mango, chocolate etc. ..done!

I already tried 37 flavours and did some Filipino and Arabic twist also like kanafah,baklava,Ube,bibingka,sweet potato…then suddenly she said ..”Chestnut “…hmmm, it taste like sweet potato, isn’t it?

Well, try.. and let us know!

Alright,why not? Where will I get Chestnut?

Suddenly , I remember my trip to Luzern, Switzerland, at the end of the Chapel bridge there’s a small stall called ..Heissi Marroni, I was new to the place and it was raining and cold,I wonder about the name, agh… I can’t resist the urge 🙂 this little stall are great to sidle up in cold days,like a blast of warmth,to reinvigorate frozen bone and what could be a big bonus? having heissi maronni, yes! ..roasted chestnut …nice!

Heissi Marroni

roasted chestnut

As expected I didn’t find any chestnut at the supermarket here in Jeddah, so I went to sweet shop and bingo!

Honey chestnut

Flavour no. 38 – Chestnut Cheesecake

Flavour no. 38 Chestnut Cheesecake

Ingredients:

Crust:

12 pcs. Digestive biscuits (crushed)

1/3 cup roasted coconut flakes

3 tbsp. butter

1 tbsp sugar

Filing:

2 (300g) Philadelphia Cream Cheese

1/2 cup sugar

2 eggs plus 1 egg yolk

1/2 cup plain yoghurt

1/2 cup whipping cream

1 tsp vanilla

3/4 cup chopped honey walnuts

Topping:

orange marmalade

honey walnuts

marshmallow

Directions:

Pre heat oven Gas mark # 3

Combine biscuits,coconut flakes,sugar and butter. Mix it together and press onto the springform pan (any size will do).

Set aside.

Cream the cheese, add sugar, eggs (one at a time ) beat at medium speed, combine yoghurt .whipping cream and vanilla. Add to the cheese mixture, mix thoroughly until smooth. Divide the batter into two part. Pour first part onto the prepared crust. Add the walnuts and top it with the remaining batter.

Bake for 1 hr (water bath), turn off the heat and open slightly the oven door, leave it for another 30 minutes, remove and let it cool for another 2 hours . Chill for 4 hours, preferably overnight.

Serving Suggestions:

with honey walnut and marshmallow

i tried to roast the marshmallow with flame torch and this is what i got 🙂

Happy birthday to me! hahaha free candle on top!

Ladies, this is so sweet! If your watching your weight , you can reduce the sugar to 3 tablespoon.

good luck!

cheers,

jamilamimi

August 26, 2014
Home baked Cheesecake Challenge : Flavour no. 37 Oreo Cheesecake

I have a friend whom I see only once a year, she has 4 children and I thought of welcoming them with my cheesecake challenge. I already did chocolate cheesecake so what flavour would the adult and children love to taste?

Well, my sons when they were young they love Oreo cookies and I also like it.. I guess it’s one of the world’s favourite cookies, don’t you think? no rolling of eyes please! I know, chocolate, orange, peanut butter lick it all hahaha…

here we go…OREO cheesecake 🙂 for Flavour no. 37 yay!

Ingredients:

Crust:

12 Oreo cookies, crushed

3 tbsp butter

Filling:

3 pkg (300g) Philadelphia cream cheese

1/3 cup sugar

1/2 cup whipping cream

1/2 cup plain yoghurt

1 egg plus 4 egg yolk

1 tsp citroen essence (optional)

1/2 cup crushed Oreo cookies

Directions:

Pre heat oven Gas mark #3

Mix butter and Oreo cookies, press onto the spring-form pan. Set aside

Mix cream cheese and sugar,beat at medium speed ( I always make sure that the cheese is at room temperature for easy mixing) Add citroen essence,yoghurt and whipping cream. Add one egg then one egg yolk at a time. Mix thoroughly. Divide the mixture into two. Pour the first mixture onto the prepared pan, add the crushed Oreo cookies on top, Pour the remaining half of the mixture. Wrap the bottom of the pan with aluminium foil, place unto a bigger pan with hot water, bake for 1 hour and 20 minutes. Turn off the heat, leave the oven door slightly open for another 30 minutes before removing it.Let it cool for another 30 minutes. Chill for 4 hours or overnight before topping.

Fresh from the oven..no crack! 🙂

no crack!

layers of Oreo cookies

My chef kevin said, be brave in transferring the cheesecake from the pan to the plate, so every time I do it, I remember him and it’s like a chant..be brave.be brave 🙂

a bit of the crust left but otherwise the cake is in one piece!

I didn’t have the chance to cut it and take a photo, after topping it,I put it in the box to my friends’ hand.

Here’s the close up photo

yum!

I also did a mini version like a mini mouse…trying to be creative somehow 🙂

An Oreo cheesecake resembling a lava cake 🙂

Ladies, I must say this is really a sweet overload!

Cheers,

jamilamimi

August 22, 2014
Home baked Cheesecake Challenge: Flavour # 36 Caramel Cheesecake with pine nuts and almond nuts

organic brown sugar

One of my clinic staff brought an organic brown sugar from Indonesia, she said it’s from coconut. I think it is called “Organic Coconut Palm sugar. the moment she handed it to me, I thought about hmmm… Cheesecake.. of course! when sugar melts and heavy cream was added, the outcome was a deep flavoured caramel.

Flavour no. 36 Caramel Cheesecake

mini caramel cheesecake with pine nuts

I did two version, one with pine nuts and another one with almond nuts. Both are deliciously tasty 🙂

Caramel Cheesecake with almond nuts

Ingredients:

Crust:

12 pcs Digestive biscuits (crushed)

1/3 cup almond meal

3 tbsp brown sugar

1/3 cup melted butter

Filling:

2 pks (300 g each) Philadelphia cream cheese

1/2 cup sugar

4 egg yolk

1 tsp citrus essence flavor

1/2 whipping cream

1/2 cup sour cream

Directions:

Pre heat oven gas mark # 3

Mix biscuits,sugar,almond meal with melted butter, press unto the baking pan. Bake for 10 min, set aside

Beat Cream Cheese in medium speed. Add sugar and citrus essence flavour. Add one egg yolk at a time while continuously mixing, Combine whipping cream and mix it throughly with cheese batter mixture. Pour unto the prepared pan. Cover the bottom with aluminium foil. Place the pan into another bigger pan with 3 cups of hot water. Bake for 1 hour.Open the oven door slightly , Pour the sour cream mix with 1 tbsp of sugar, leave it for another 30 minutes. Turn off the heat. Leave for another 30 minutes to cool down. Remove and place it in the rack to cool down for another one hour. Chill for another 4 hours before topping with caramel and nuts.

Serving suggestions:

August 17, 2014
Home baked Cheesecake Challenge : Flavour #34 Arabic Twist Cheesecake (halawa bil jibneh)

halawa bil jibneh

One thing I look for on Eid holiday is sweet…chocolates,cakes,candies etc 😉 and one of them is halawa bil jibneh ( halawa means sweet, and jibneh means cheese).My friend said, its ” cheesecake” hmmm interesting! I consulted my friend ” google” :-0 and mostly of the recipes I got has no English translation. Anyhow, I figure out the way of cooking is just boiling the water, sugar and semolina (durum wheat) with akawi cheese added. Akawi ( akkawi, ackawi,akawieh) is a white brine cheese which has salty taste. I also use akawi cheese when I eat watermelon,a delicious combination! try it!

My challenge is how to baked it, hence my cheesecake are all home-baked, so I decided to use it as a crust instead of using biscuits, good idea? well, not so, because once I baked it, it’s kind of hard to chew, though I can still differentiate its arabic sweetness from my earlier cheesecake flavours. I used orange blossom and flower water instead of vanilla, which gives the traditional taste I am looking for arabic sweets. Oh yes, don’t forget the nuts! of course, Pistachio!

sweet orange blossom and flower water

So , here we go ladies, Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Ingredients:

Crust:

3/4 cup of semolina

3 tbsp unsalted butter ( or sweet butter)

3/4 cup water (or milk)

3/4 cup sugar

150 g akawi cheese

Filling:

1 pk (300g) Philadelphia cream cheese

1/2 cup sugar

1 tsp orange blossom water

1 tsp flower water (rose-water)

1/8 tsp lemon juice

2 eggs plus 1 egg yolk

1/4 cup sour cream

1/4 cup whipping cream

3 tbsp shifted cake flour

Toppings:

cherry

sweet corn syrup

pistachio nuts

Directions:

Mix water and sugar, bring it to boil add semolina and mix thoroughly in medium heat, add akawi cheese until it melts.Pour it into a pan with corn syrup. Spread it flat and allow to cool.Use the bottom of springform pan as a moulder to cut the mixture. Set aside.

spread with corn syrup

mold,cut and press

Pre heat oven to Mark gas #3

Mix cream cheese with sugar,beat at medium speed, add sour cream, egg (one egg at a time), orange blossom water,flower water,flour,lemon juice. Mix thoroughly.Add whipping cream and continue beating until all ingredients are well combined. Pour into the prepared pan. Baked at 45 minutes. Let it cool for another 30 minutes and chill for 4 hours or more before topping.

Serving Suggestions:

Ladies, the taste of the semolina with cheese is authentic but the texture was a bit hard for me, having tasted the best’ halawa bin jibneh” in jeddah, my recipe for the crust was not of standard. Maybe you can share yours? I’ll be happy to try it too!

Cheers,

jamilamimi

August 6, 2014
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

I did two variations, one with toasted coconut

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

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” 🙂

Ingredients:

Crust:

1/2 cup crushed digestive biscuits

1/2 cup roasted coconut flakes (desiccated)

3 tbsp sugar

1/3 cup butter

Filling:

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

Toppings:

roasted coconuts

sweetened coconuts

fresh mango puree and cut bits

pineapple chunks

Directions:

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

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

HAPPY NATIONAL CHEESECAKE EVERYONE!!!!

Cheers,

Jamilamimi

July 31, 2014
Home- baked Cheesecake Challenge – Flavour # 32 Raspberry Cheesecake

Here’s another suggestion from my Chef Kevin – why not use flour instead of digestive biscuits as your crust? Alright, that’s a good challenge, let me try… Flour,butter,sugar and egg 🙂

home -made crust

look at the crust!

Flavour # 32 – Raspberry Cheesecake, this time , I made a lot of variation to give it to my dear friends. Besides, opening a can of Raspberries preserved is too much for a mini cake! It is not always easy to find the real one, so I just used a ready-made raspberry filing.

Flavour#32 -Raspberry
Cheesecake

Ingredients:

Crust:

1/2 cup flour

1/2 cup butter

1/3 cup sugar

1 egg yolk

Filling:

3 pkg (300 g each) Philadelphia cream cheese

2 tsp vanilla powder

1 cup sugar

3 eggs plus 1 egg yolk

1/3 cup whipping cream

1/3 cup sour cream

1/8 tsp lemon juice

a pinch of salt

3 tbsp flour

1 can raspberry filling

Pre heat oven to Mark Gas # 3

Mix flour ,butter and sugar, add egg yolk, continue mixing into uniform consistency. Press onto the pan and bake for 10 min. Set aside

Beat cream cheese, add sugar, vanilla mix thoroughly. Add one egg at a time, continue beating at medium speed until smooth.Add whipping cream,sour cream,salt and lemon juice. Pour into the prepared pan. Baked for 1 hr and cool inside the oven for another 30 minutes. Remove and let it cool for another 1 hr. Cover with foil and chill for another 4 hrs or overnight before topping.

i used different sizes of springform pan

Variations:

a layer of mixed raspberry and cheese

cream cheese frosting

swirl raspberry on top

raspberry cupcake

with cheese and raspberry filling

Ladies, this cup cake is so yummy, I only used egg whites and light Philadelphia Cream Cheese. If you want to cut some calories, try it!

Cheers,

Jamilamimi

July 30, 2014
Home-baked Cheesecake challenge – Flavour # 31 Walnut and Honey Cheesecake

Flavour # 31 – Walnut and honey Cheesecake

Walnut and honey Cheesecake – suggested by my Chef Kevin. I think I ate a lot of walnuts while making this cheesecake. I just tweaked my basic recipe of cheesecake, added honey, walnuts and presto! Flavour #31 was born 🙂

Ingredients:

Crust:

1/2 cup of crushed honey graham crackers

1/2 cup of almond meal

3 tbsp unsalted butter

2 tbsp crushed walnuts

Filling:

3 pkg (200 g) of Philadelphia Cream Cheese

1/2 cup sugar

1/2 cup honey

3 eggs plus 1 egg yolk

1/2 cup yogurt (any kind)

1/8 tsp lemon juice

a pinch of salt

1 tsp vanilla powder

Toppings:

honey

walnuts

Whipping cream or cheese frosting (optional)

Directions:

Preheat oven Gas mark #3

Mix biscuits,almond meal,walnuts and butter together. Pressed the mixture into the springform pan, placed in the oven for 10 min, set aside.

Beat the cream cheese, add sugar, vanilla and honey alternately, until the mixture is smooth. Add egg one at a time until well blended.Combine yogurt and lemon juice with salt, add it to the mixed batter. Pour into the prepared crust. Baked for 1 hr in water bath, put off the oven, leave the door slightly open for another 30 min. Remove and leave it cool for one hour and chill for another 4 hours in the fridge.

smooth texture

added whipping cream with cheese frosting

Ladies, enjoy the walnut too!

Cheers,

Jamilamimi

July 28, 2014
Home baked Cheesecake challenge : Flavour no. 30 Coffee-Chocolate Cheesecake

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?

Cheers,

Jamilamimi

July 16, 2014
Home-baked Cheesecake Challenge – Flavour no. 29 Baklawa (Baklava) Cheesecake

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 hot

hmmm i love nuts!

without honey

with lemon honey

another way of fillo decor

Oh well, there’s another chance ladies,till next baking time 😉

Cheers,

Jamilamimi

July 5, 2014