BLUEBERRY MINI CHEESECAKE

Bagi yang berminat cheesecake..dan mahukan portion yang kecil...cara ini adalah cara yang terbaik menyediakanya. Bajet, ringkas dan mudah. Saya lebih gemar membuat cara ini kerana selalu kalau buat yang method biasa..susah hendak dihabiskan. Untuk resipi ini kita memperolehi 12 mini cheese cake saiz muffin. Tak perlu bimbang kerana cara ini tidak begitu meragam dan insyallah hasilnya memang memuaskan.

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Blueberry Mini Cheesecake

 

The Crust

1 cup digestive cookies crumbs

1/4 cup melted butter

Prepare 12 baking cups with paper liners, or grease with cooking spray. 

In a separate bowl, whisk together the three crust ingredients until well blended. 

Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm. 

Bake for 10 minutes at 350 degrees, then remove and set aside.

The Filling

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup  sugar

1/2 tsp.  vanilla

2  eggs

1/3 cup heavy cream

berries or berries filling 

HEAT oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until well blended. 

Add eggs; mix just until blended.

Add heavy cream mix until blended

Scoop into the prepared crust.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Place blueberry or any berries on each cheesecake. Top with berries or blueberry filling

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PEPPERMINT CHOCOLATE CHIPS MERINGUE KISSES COOKIES

Sekarang ni tengah mabuk melty cheese cake...ha..ha..resipi yang saya gunakan memerlukan 4 biji telur  dan 2 biji kuning telur.so adalah 2biji putih telur yang tak tahu hendak dibuat apa dan sayang hendak dibuang jadi...saya cuba membuat meringue ini. Meringue cookies ini berperisa mint dan berintikan chocolate chips.Sedap ranggup dan terasa mint dan chocolate chipsnya...so anda jika mempunyai banyak putih telur cuba resipi ini..agak lama membakarnya dalam oven tetapi..hasilnya cuba menyenangkan hati.

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Peppermint Chocolate Chips Meringue Kisses

2 large egg white

pinch of cream of tartar

1/2 cup sugar

1/2 cup chocolate chips cookies

peppermint extract

green coloring

Preheat oven to 175°F.

Put egg whites into a standup mixer, add a pinch of cream of tartar. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.

Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. 

Continue to whip egg whites and sugar for a few minutes

then add the peppermint extract and coloring.. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes

Line 2 large cookie sheets with parchment paper or Silpat. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick, thank you, Shuna). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.

Place the chocolate cookies on the baking sheet  and pipe the meringue on top of the chocolate chips

Bake for 1 hour 40 minutes. Off the oven and leave the oven door open. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.

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MELTING CHEESE CAKE.....AKA...KEK CHEESE MELELEH

Kek yang tengah meletop sekarang dan menjadi sumber pendapatan setengah...pihak. Terdapat dua versi..yang kukus dan yang bakar. Saya pilih yang bakar dan resipi saya adaptasikan daripada blog Rahel..nampak mengancam sangat dan banyak sangat diperkatakan..ha..ha..lantas terus mencuba. Kebetulan anak..minta buatkan katanya kekaan di ofis teringin jadi untuk tidak menghampakan saya buatkan. Cara membuatnya lebih kurang snow cheese juga...tapi yang ini menarik sebab dibuat cara dessert..dipack dan masukkan dalam bekas kecil.

Harga di pasaran yang panjang dijual sekitar RM17-20..semua bergantung pada area..manakala yang kecil dijual pada harga RM8. Pada yang hendak berniaga bolehlah..cuba...dan pada Rahel..thanks for the recipe...

Melty Cheese Cake

100g tepung hongkong (kalau takde boleh guna tepung gandum)*

60g tepung jagung*

1 sudu kecil baking powder*

1 sudu besar ovalette

100g gula kastor

4 biji telur

2 biji kuning telur

50ml air sejuk (air dari peti sejuk)

75g mentega cair

Cara:

Ayakkan dahulu bahan yang bertanda*

Mixkan semua bahan di atas kecuali mentega cair.

Pukul sampai gebu baru masukkan mentega cair.Sebatikan.

Bakar dalam oven pada suhu 150'C selama 45 minit.

Untuk Cream:

250g cream cheese

120g susu pekat manis

50ml UHT Whipping cream

*Mix semua bahan dia tas hingga sebati,adunan ini memang cair

Untuk hiasan:

1 buku (250g) cheddar cheese,diparut

Cara penyediaan:

Kek yang masak tadi sejukkan dulu kemudian bahagi pada 2 keeping,tuangkan cream cheese

di atas kepingan pertama.Lapiskan dengan kek,tuang semua baki cream cheese tadi.

Parutkan cheddar cheese di atas kek.

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HOW TO PIPE BUTTERCREAM RUFFLES

Saya buat kek ini  untuk candy buffet table baru-baru ini. keknya adalah ombre blue cake sponge. Saya tertarik membuatnya setelah menyaksikan video penyediaanya di youtube. Tips  atau nozzle yang digunakan ialah petals tips 124. Pada yang berminat bolehlah ikuti video dibawah ini.

SELAMAT MENCUBA

CHOCOLATE RASPBERRY CAKE

Resipi Kek Chocolate yang saya adpat dari Bon Appetit...sama sperti chocolate cake lain..cuma yang menarik kek ini ialah raspberry yang dihiaskan diatas kek menjadikan kek rasa masam-masam manis.

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Chocolate Raspberry Cake

Ingredients

2 cups unbleached all purpose flour

1 3/4 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt

1 cup water

3/4 cup buttermilk

3/4 cup vegetable oil

3 large eggs

CHOCOLATE GANACHE AND RASPBERRY TOPPING

18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

2 1/4t cups heavy whipping cream

6 tablespoons seedless raspberry jam, stirred to loosen, divided

2 6-ounce containers fresh raspberries

Powdered sugar

PREPARATION

CAKE

1. Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).
2. Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

CHOCOLATE GANACHE AND RASPBERRY TOPPING

1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
2. Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
3. Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

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