Dr. Myriam- The Dental Aesthetic Clinic

Tag: Philadelphia cream cheese

Home-baked Cheesecake Challenge – Flavour # 28 Mango Cheesecake

Another fruit in season…Mango! Surprisingly the mango cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂

Mango Mini Cheesecake

Flavour No. 28 – Mango Mini Cheesecake

Ingredients:

Crust:

12 pieces Digestive Cookies crushed

1/2 cup almond meal

6 pieces dates

2 tbsp butter melted

Cheesecake Filling:

1 300 g Philadelphia cream cheese

1 cup Mango Puree

1 cup Thick cream

1 tsp vanilla powder

2 eggs

3/4 cup sugar

Mango Puree:

1 big mango

1/2 cup mango juice

1/2 cup brown sugar

1 tsp cornstarch

Topping:

fresh mango sliced and cut according to your liking

fresh mint leaves

strawberry

Pre heat oven, Gas mark # 3

Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.

Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.

Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).

Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.

Serving Suggestions:

top with fresh mango puree

Slice into small pieces and top with real mango fruit.

with dates at the bottom and top with mango puree and fresh strawberry.

box it as a gift to your sweet friends 🙂

Cheers,

Jamilamimi

June 28, 2014
Home-baked Cheesecake Challenge – Flavour # 27 Pumpkin Cheesecake

Pumpkin Cheesecake

When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree 🙂

At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! 🙂

Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!

Ingredients:

Crust:

1 pk Oatmeal raisin cookies (crushed)

1/3 cup melted butter

Cheesecake Filling:

2 pk ( 300 g) Philadelphia cream cheese

1 cup brown sugar

3 eggs + 1 egg yolk

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

a pinch of salt

1 can pumpkin puree

1 200 g sour cream

Toppings:

squash seeds and anything green on top

Pre heat oven Gas mark #3

Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.

Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.

Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.

tips:

sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.

Serving Suggestion:

Ladies, keep on trying..and enjoy!

Cheers,

Jamilamimi

June 19, 2014
Home-baked Cheesecake Challenge – Flavour no. 26 Matcha Green Tea Cheesecake

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

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.

Cheers,

Jamilamimi

June 18, 2014
Home-baked Cheesecake challenge: Flavour # 21 Rose Tea Cheesecake

Cheesecake no. 21 so pretty,sweet and yummy ” Rose Tea Cheesecake”.

#20 Rose Tea Cheesecake

From a mixture of organic rose tea with rose syrup

organic rose tea

my favourite cup of tea

Ingredients:

Crust:

12 pcs of digestive cookies (crushed with rolling pin)

1/4 cup melted butter

Cheesecake filling:

2 pkg of Philadelphia cream cheese (300g +200g)

250 g thick cream

3 large eggs + 1 egg yolk

2 tbsp rose syrup and 3 rose petals soaked in 3 tbsp hot water for 30 minutes

1/4 cup caster sugar

a pinch of salt

Pink food colour (optional)

Topping:

dried rose tea

sugar art

Pre heat oven Gas mark # 3

Combine crushed cookies and melted butter,press it into slightly greased springform pan. ( I choose mini pan, so I can distribute it to my friends). Set aside.

The mixture will fit into 8 inches springform pan or 24 muffin baking tin.

Cream the cheese, add sugar and salt, beat until smooth, add rose syrup and liquid from rose tea. I also added some crumble dried petal roses. Add eggs one at a time. Combine the thick cream and mix it thoroughly until smooth and well blended.

Pour into the prepared pan. Bake into water bath for 1 hour, if using 9 inches increase baking time to 1 hour and 30 minutes. Turn off the oven without opening the door, leave it for another 30 minutes, then slightly open the oven door and leave it for another 30 minutes. Sudden change of temperature will cause cracking at the middle which happens to me many times! 🙂 Patience my dear!

Chill for another one hour before topping or cover with a foil and leave it overnight in the refrigerator. Anyway, the pink colour stretches my patience not to indulge immediately. It’s so pretty to even cut it or eat it lol!

Serving Suggestions:

I’m so in love with the pink colour

the burnt sugar serves a nice topping and decor with dried rose

whipping cream with rose syrup

trying to create a sugar art with red background

I like the candle as background too!

another sugar form

another angulation

a close up view

another one

and more 🙂

Ladies, I always got carried away decorating and taking photographs, can’t help it! 🙂

Cheers,

Jamilamimi

March 23, 2014
Home-baked Cheesecake Challenge: Flavour# 20 Physalis Pineapple Cheesecake

It’s been more than a month since I started the challenge of home baking cheesecake, and this is my 20th flavour. Yes! (two thumbs up) the 20th , running out of idea? Nope still excited every time. What about pineapple? I was searching for fresh sweet pineapple (as if I really know how to choose) lol! I saw this little tiny basket and wonder hmm what kind of fruit is this?

Physalis (peruvian cherry or cape gooseberry)

sweet pineapple

Physalis is like a small tomato, it has a sweet and sour taste, so I thought it will be a good combination with pineapple and I was right! this flavour # 20 Physalis pineapple Cheesecake is to die for…meaning I have to double my work out at the gym to compensate for having two slices of this delicious combination. 🙂

Physalis Pineapple Cheesecake

Having a busy clinic week and a baking addiction on the side, I choose a pre-mix pineapple batter to lessen my time in the kitchen…hahaha talking about laziness!

Ingredients:

Crust

2 bars of raspberry

10 crushed digestive biscuits

1/4 cup melted butter

Cheesecake filling:

1 pk Super moist pineapple pre mix cake batter (Betty Crocker) plus 3 eggs,1/3 oil,275 ml water

500 g Philadelphia cream cheese

1 large egg

3/4 cup sugar

1/2 cup heavy cream

1 can sliced pineapple and 1/2 cup of syrup

10 pcs Physalis divided into two halves

Toppings:

dried pineapple flower (thinly slices of fresh pineapple, oven dried and left to dry overnight inside the muffin baking tin)

White chocolate ganache

Pre heat oven Gas mark # 3

Crumble raspberry bars and mix it with crushed digestive biscuits ,add melted butter and place it into lightly greased springform pan, set aside.

Mix the pineapple pre cake mix and the ingredients mentioned in the box, divide into two.

Mix cream cheese, sugar in medium speed until smooth, add egg and pineapple juice. Add thick cream and mix thoroughly.

Place the first half of pineapple batter into the prepared baking pan, arrange pineapple and physalis on top. Pour the cream cheese and the remaining half of the pineapple batter. Bake for 45 minutes or when toothpick is inserted in the centre, it comes out clean.

first layer

Cool for an hour then chill for another 2 hours before topping.

Serving suggestions:

too crowded

look at the texture

white chocolate,dried pineapple and Physalis

a smaller version

so yummy

Got carried away so i took more pictures!

Ladies, if you have any suggestions, you’re welcome to join the challenge!! minus the eating part 🙂 not to blame me for gaining weight 🙂

Cheers,

Jamilamimi

March 16, 2014
Home-baked Cheesecake Challenge: Flavour #18 Sweet Potato Cheesecake

One of the popular root crops in Philippines is Kamote (sweet potato), I love eating it boiled with brown sugar and butter on the sides. It can also be fried or grilled and commonly called as “Kamote cue” sounds like barbecue 🙂 So i thought why not as cheesecake. Here’s my flavour no. 18 Sweet Potato Cheesecake.

Flavour # 18 Sweet Potato Cheesecake

Ingredients:

Crust:

6 pcs crushed graham chocolate crackers

1/4 cup melted butter

Cheesecake filling:

4-5 pieces of soft orange-flesh sweet potato

1 can condensed milk

300 g Philadelphia cream cheese

250 ml thick cream

3 eggs

a pinch of salt

3/4 cup of granulated sugar

1/2 tsp vanilla powder

1 tbsp flour

Topping:

cocoa powder

strawberries

whipping cream

yellow -orange sweet potato

i also did mini version

added a little orange food colour

Pre-heat oven Gas mark # 3

Mix together graham crackers crumbs and butter. Press mixture into 8 inches springform baking pan. set aside

Mash sweet potato with fork and combine condensed milk.Beat cream cheese and sugar together, combine the mixture of sweet potato. add a pinch of salt and flour. Adding one egg at a time. Add vanilla powder and thick cream, until all blended. Pour filling into prepared crust.Bake for 1 hour.

Careful not to open wide the oven door as i did! sudden change of temperature will lead to an open crack. Let the cheesecake cool down inside the oven for an hour. Let it stand for another hour before chilling, preferrably refrigerate for another four hours.

so yummy!

Serving suggestions:

i added fresh strawberry on top

i ate one slice in 5 minutes, so deliciously insane 🙂

I also did a mini version

added some whipping cream

I also love the colour combination

warning: don’t make a mini version , it’s so easy to eat 🙂

ahh I probably got two bites and wanted more!!!

Ladies, this is the cheesecake that I won’t mind doing again, it’s really a sweet treat for everyone!! Everyone who doesn’t mind their weight :-)hahahaha just for an update, I lost 2 kilo since I started the challenge. I guess, even though I love eating cheesecake, I am losing weight because of the stress of excitement how well my baking will turn out.

Cheers!

Jamilamimi

March 7, 2014
Home-baked Cheesecake Challenge : Flavour #16-17 touch of pinay

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).

flavour# 16 bibingka cheesecake

ingredients

topping

crust

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 :-).

my version of Pinoy cheese 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

ingredients

topping

cheese cupcakes

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

March 6, 2014
Home-baked Cheesecake Challenge – Flavour #13 Peanut butter and #14 Nutella Cheesecake

I woke up early today to bake cheesecake to my super sweet patient “Cheese” , she is also the eldest daughter of my friend. I wonder what flavour? Well, I’m sure young ones like me 🙂 would like to lick some peanut butter or scoop it with little finger directly out of the bottle.

A sweet tooth for a sweet young girl…Peanut butter Cheese cake here we go!!

Peanut butter Cheesecake with an Oreo biscuit crust

Ingredients:

Crust:

2 cups of Oreo biscuits crumbles

1/3 cup melted butter

Cheesecake filling:

300 g Philadelphia cream cheese

1 cup granulated sugar

1/2 cup creamy peanut butter

1 tsp vanilla powder

1 tbsp flour

2 eggs

Toppings:

Pistachio nuts

chocolate ganache

Reese’s peanut butter chips

Pre heat oven Mark Gas #3

Mix Oreo crumbles and butter together, scoop 1 tbsp of the mixture to muffin baking tin.

Cream the cheese and sugar together, add peanut butter until thoroughly mix and smooth. Add vanilla powder, flour and eggs.

Scoop 2 tbsp of the batter mixture to the prepared crust. Bake for 20 minutes.

Serving Suggestions:

peanut butter and orange marmalade

pistachio nuts and chocolate

chocolate ganache and reese’s peanut butter chips

Ladies, I am not sure if you are familiar with the taste of “yema” … (custard candy made of condensed milk -dulce de leche and egg yolk) this peanut butter cheesecake is a medium version of “yema”. Taste so good!

Happy birthday!!!

And… of course, we won’t be able to finish all the cheesecake, so I made a well at the centre and scooped 2 tbsp of Nutella spread and boom! Flavour # 14 Peanut butter-Nutella Cheesecake 🙂

Peanut butter Nutella Cheesecake

Enjoy 🙂

Cheers,

Jamilamimi

February 25, 2014
Home-baked Cheesecake Challenge : Flavour no.11 Double C Cheesecake

Does it sounds like double cheese burger? 🙂 I named my Flavour # 11 Double C Cheesecake because, I made a Coconut macaroons tart then I scooped a baked cheesecake and use dark chocolate as toppings. Coconut and chocolate make a double “C”. 😉

Double C Cheesecake

I based my recipe of coconut macaroons tarts from Martha Stewart “Coconut Macaroon Tartlets” I used a different baking tin so it did not exactly looks like her tartlet …well it’s true not an excuse!! :-0

Ingredients:

Crust:

1 1/2 cup shredded desiccated coconut

2 large egg whites

1/4 cup sugar

Cheesecake filling:

300 G of Philadelphia cream cheese

250 ml thick cream

1 tsp vanilla powder

1 tbsp flour

2 egg yolk plus 1 whole egg

2 tbsp milk

Ganache:

250 ml thick cream

300 G dark chocolate

Pre heat oven mark # 3

Mix coconut,sugar and eggs until it holds together. Pressed the mixture into a muffin baking tin, make a well in the centre. Baked for 25 minutes or until golden brown. Set aside.

Combine cheese,sugar,thick cream and vanilla powder . Add flour. Mix thoroughly then add eggs one at a time. Mix just until combined and smooth. Pour into a baking thin. Baked for 30 minutes. Cool and refrigerate for 2 hrs.

Heat thick cream until almost boiling, pour into crushed dark chocolate. Beat until all chocolate melted and smooth in mixture. Chill for another 20 minutes before placing it in piping bag.

Scoop the baked cheesecake into the macaroons tarts and top it with chocolate ganache.

Loving the flavour of chocolate and coconut.

Serving Suggestions:

not too late for the heart month celebration

i love this art work from ice and cheese

i used red ribbon around

pack it as a gift

sealed with a heart

or scooped it as pop completely covered with ganache

Ladies, I know you are wondering if I’ll keep baking until I complete the Challenge., you bet I will!

Cheers,

Jamilamimi

February 21, 2014
Home baked Cheesecake Challenge: Flavour #10 Cherry cheesecake

Flavour no. 10 Cherry Cheesecake

Cherries are popular toppings for cheesecake, so I thought why not combine it? I use the regular recipe for cheesecake and open a can of cherry filling, strained the syrup and placed the cherries between the cheesecake filling and drop a small ball of syrup around the top, one inch apart then connect it by making a line between with a toothpick.

Serving Suggestions:

Am I making sense? 🙂 abs diet books and workout book? hahaha feeling guilty eating cheesecakes every week!

Cheers,

Jamilamimi

February 18, 2014