Tag: cheesecake

Posted in Dessert

Basque Burnt Cheesecake (Cheesecake ala Basque)

Posted on by mariahseptantri

I have seen lots of feeds about this cheesecake on my social media, this cake looks rustic and “interesting”. One thing caught my mind instantly is : I have got to try this.This kind of cheesecake does not have a crust, similar to Japanese style Cheesecake.

I found this recipe in my Facebook feeds, the recipe is easy to follow and looks like a foolproof recipe. So I decided to execute this one for my husband’s birthday.

Ingredients:

  • 678 grams cream cheese; room temperature
  • 226 grams mascarpone cheese; room temperature
  • 320 grams granulated sugars
  • 6 whole eggs
  • 1 egg yolk
  • 3/4 tsp salt
  • 415 milliliters heavy cream
  • 1 1/2 tsp vanilla extracts
  • 52 grams all purpose flour

Directions:

  1. Preheat oven to 400 Fahreinheit
  2. Butter the bottom of springform pan cheesecake with butter. Crumble the parchment paper, line the springform pan cheesecake with parchment paper. Let it overhang the pan. Double the parchment paper on the pan
  3. Whip the cream cheese with electric mixer on low speed until well incorporated
  4. Add mascarpone cheese to the cream cheese mixture, whisk it on medium speed
  5. Add sugar gradually. Whisk the mixture with medium speed
  6. Scrape the side of bowl, make sure all it’s blended well
  7. Add whole eggs, one at a time
  8. Additionally egg yolk, continue mixing
  9. Add heavy cream
  10. Add vanilla extract
  11. Add salt to flour, sift the flour to the mixture
  12. Pour the mixture to the pan. Bake for 60 minutes. I am using gas oven, taking about 75 minutes. Check your oven. If you see the top of the cheesecake is already dark brown you can turn off the oven. Take it out from oven.The middle of the cake is still slightly jiggly. Put it the cooling rack. When it’s slightly cool, you can unlock the pan. Peel off the parchment paper when it’s completely cool. I only peeled the parchment on the side, I put the cheesecake in the fridge, I prefer to eat after it’s chilled

I love this cheesecake, has a lighter texture that New York style cheesecake, closer to Japanese Cheesecake. It has the right sweetness for me. I made this for my husband’s birthday. My husband and daughter love this one. Yeay, I nailed !!!

Give it a try, you might like it.

Posted in Dessert

Soft and light Japanese cheesecake

Posted on by mariahseptantri

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When we still lived in Singapore, we can buy this Japanese cheesecake at Giant Hypermarket. It was walking distance (only 10 minutes !) from where we lived so anytime we craved for cheesecake we just went down to Giant. I like the texture of this cake, so airy. Feels like if you want more than just a slice. I know it’s a pseudo effect but it is not like New York cheesecake or other type of cheese cake.

Now, since we moved to California we need to go to Asian Bakery (like cafe 85 or Tous les jours) when we crave for Japanese cheesecake.

When I saw on Youtube how to make this dessert, it seems meticulous. But actually it is not that hard, you just need to be discipline to follow the steps. I found this recipe on the internet, it worked excellent to my taste. I only made half of the recipe as I was skeptical that I can be discipline to follow the steps. After the cake was ready and I tasted it, ohhhh it was so good. I was so happy I could not believe it that I could make such a delicious cheesecake . I wished that I made with full recipe so I can have lots and lots slices. My husband and my daughter loved it. I also shared this cake to my Korean lady and she said her family liked it so much.

 

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Let’s get cooking, don’t feel intimidated by the recipe. Follow the steps  in order and you’ll get the reward by having yummy cheesecake.

 

Ingredients (from original recipe, I only used half of the recipe) :

  • 6 large eggs (separate them )
  • 260 gr cream cheese
  • 57 gr unsalted butter
  • 96 ml whole milk
  • 88 gr cake flour
  • 28 gr corn starch
  • 1/4 tsp salt
  • 23 ml lemon juice (from fresh squeezed lemon)
  • 1/4 tsp cream of tartar
  • 165 gr granulated sugar

 

Directions:

  1. Separate the eggs, into two bowls
  2. Spray with non stick cooking spray an 8-inch x 3-inch round cake pan , I was using 6 1/2-inch x 3-inch round cake pan . Preheat oven to 325 Fahrenheit (163 Celsius)
  3. Melt together cream cheese, butter and milk in double boiler pot. Whisk it until everything is melted. Turn off the heat, beat the mixture using mixer to smooth out any lumps. Mix it until completely smooth.
  4. Meanwhile, sift the cake flour, cornstarch and salt.
  5. Add the sifted dry ingredients, 55 gr sugar, egg yolks and lemon juice to cheese mixture, beat them with mixer until smooth and free of lumps. Set aside
  6. In preparation of whipping the egg whites, wash and clean the mixer. Make sure the bowl and the mixer is clean from any fat.
  7. Whip the egg whites with mixer on medium speed. When the meringue starts to take shape, add the cream of tartar. Gradually add 110 gr sugar. Whip until meringue turns glossy and increased in volume and holds medium peaks.
  8. Take a dollop of meringue into the cheese mixture and stir it slowly(clockwise), add the third of meringue to the cheese mixture. Slowly stir another third of meringue. Scrape the bottom of the bowl and add the last meringue until it’s completely blended. The mixture should be light and airy as the result.
  9. Pour the cheesecake mixture into the cake pan, place the cake pan in the the larger dish and put the cooling rack between the cake pan and the larger dish, pour hot water gently to the dish until the half of the cake pan. This method is called bain-marie. Make sure it does not splash the cake mixture.
  10. Bake in the preheated oven  for 60 minutes at 325 Fahrenheit (163 Celsius), decrease the temperature to 320 Fahrenheit (160 Celsius) bake for another 10 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
  11. Transfer the cake into the plate and dust with powdered sugar. 

     

 

 

 

 

 

Posted in Dessert

(No Bake) Strawberry Cheesecake Parfait

Posted on by mariahseptantri

 

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When I made this dessert years ago, I did not know that this kind of dessert is so easy to make. Just because I saw from the pictures this cheesecake has so may layers that look a lot to do, too complicated. But it’s actually is quite simple and worth the work. For those who like cheesecake, this dessert gives another way to enjoy the cheesecake. You can also make it smaller portion, just serve them in smaller glasses.

It’s a kind of dessert to impress your guests or even just your family members.

I don’t own this recipe, apologize I forgot to write down the source of this recipe.

 

Ingredients: (Make 4 in medium glasses)

  • 1 lb strawberries (453 gr)
  • 2 tbsp granulated sugar
  • 1/2 cup Graham crackers crumb (I used Regal Biscuits)
  • 2 tbsp melted butter
  • 12 ounces (340 gr) cream cheese, room temperature
  • 1/2 cup sour cream
  • 2/3 cup confectioner sugar
  • 1 cup heavy cream
  • Toasted sliver almonds, for garnish (optional)

 

Instructions:

  1. Slice strawberry and sprinkle with 1 tbsp sugar
  2. Mix graham crackers (Regal biscuits) with melted butter and 1 tbsp sugar.
  3. Beat cream cheese, add sour cream and confectioner sugar
  4. In another bowl, beat heavy cream. Fold into cream cheese mixture.
  5. Place a tablespoon graham crackers mixture, layer with strawberries and cream cheese mixture. Repeat the same layers. Top the cheese mixture with graham mixture (Regal biscuits) and sliced strawberries.
  6. Refrigerate for 3-4 hours.
  7. Sprinkle sliced almonds before serving to add crunchiness.

 

 

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For smaller portion, use smaller glasses like below

 

 

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