Tuesday, November 30, 2010

New York Cheesecake

Thought of doing a cheesecake to use up the sour cream before it expires, try this recipe as its quite small portion compare to other cheesecake recipes, this portion is just nice for my family. Although this is a rich cake but all like it. Recipe from 孟老师的下午茶...

(I use a 7" cake ring althought the book recommended 6" springform pan)
A. Base : 120g digestive biscuit  30g unsalted butter - melted
B. Cheese filling: 400g cream cheese- thaw at room temp for about half hour
                          75g caster sugar
                          2 eggs
                          130g sour cream
                          10g cake flour
                          grated lemon peel from 1 lemon
                          2 tbsp lemon juice
                          1/2 tsp vanilla essence


1. Base: Break biscuit into small piece, put into a plastic bag, use a rolling pin and pound the biscuit into fine crumbs. Add melted butter into biscuit crumb and mix till well combined, press the biscuit crumb into 7" spring form tin or lined cake ring. Chilled for about 15min.
2. Beat cream cheese and sugar using low speed in mixing bowl till cheese is soft, add in egg one at time, mix till well combined then add the next egg. Add sour cream and flour and mix till well combined, lastly add in lemon peel, lemon juice and vanilla essence, mix well.
3. Pour cheese batter onto biscuit base, place cake tin in a tray, place the tray in oven, pour in a cup of hot water in the tray, bake cake over double boil at 180 deg for 20min, then lower 10 deg and bake for further 40min.
4. Turn off oven, open a little gap of the oven door to let cake cool for about 15min, remove cake ring/tin,let cake cool completely place cake in fridge and chill for 5 hours before serve.

Tuesday, November 16, 2010


Wanted to bake something since I haven't been baking for a while, browsing thru the book 孟老師的下午茶, thought this recipe was quite fast to do and portion was small, this recipe taste nice and not very sweet.

(per recipe yield 15 pcs)
100g unsalted butter
75g caster sugar
1/4 tsp salt
100g egg

1/2 tsp vanilla essence
100g cake flour
1/2 tsp baking powder
orange zest from 1 orange
1tsp orange liqur

1. Mix butter, sugar and salt over doble boiler till well combine. Remove from double boiler, leave to cool, add in egg, vanilla essence and mix till well combined.

2. Add in orange liquor and orange zest and mix till well combined.

3. Fold in sifted cake flour and baking powder till well combined.

4. Spoon batter into madeleine mould, bake at 180 deg C for 20min or till golden color.