Sunday, January 16, 2011

New Year cookies: Peanut cookies and Cashew Moon cookies

I told my mum that its time to pass down her New Year cookie making skill. At least one daughter in the family will have her knowledge and it will not be lost in time =) I told her next year I will be the one making the cookies! Elders they always have store of food recipes that will be lost if younger generation never take the interest to learn them (Lol..i suddenly sound so old when i talk like that!). I hope I can learn as much as possible and to pass them down when my turn comes.

Making Blackberry Cheesecake for my sis bday!

Making my normal cheesecake and top with Blackberry topping made from scratch

My sis bday cake. They look so beautiful~! Hehe my sister say that I make until very “sincere”. Kinda cute of her to say that! Took me 2 days to complete!

Its meaningful to make this for her since she is the one who share cheesecake recipe with me. I remembered I piled her with question which sets her off… lol~!! So when mum suggest i make her a cake for her bday, I immediately choose the cheesecake recipe that she gave me! Felt that in a way things have come to a full circle~ Good memory and reminds me that the first cake i make is from the recipes she shared with me. =)

A slices of heavenly cheesecake!

Bought this packaging from Singapore. It make the cake look like store bought cake~!

Blackberry puree/topping for cheesecake:
Blackberry topping. I use about 200gram of blackberry, about 3 spoon of sugar, 2 spoon of cornstarch, some lemon juice and add some water. I cook the blackberry and add the rest of the ingredient. Begin with small fire and switch to big fire at the end. Let it boil a little. Then sieve the whole mixture to separate the seed. This part need quiet a bit of work.

Next time I would change the steps. I would first blend the blackberry. Sieve it. Can add the sugar, lemon and water while blending or while cooking. Its easier to sieve it first before cooking because the mixture will turn solid and its pretty hard to sieve it as most will get stuck at the sieve. Cornstarch is optional. When the mixture cool, it will become more solid. 200gram is just nice but i may prefer making the topping thicker and can choose to increase it to 300gram blackberry next time.

Saturday, January 8, 2011

Rasberry and Chocolate crunchie Ice cream Cheesecake!!

I have Raspberry Chocolate Marble Cheese cake. I also have make Vanilla Raspberry crunchie ice cream~!  Suddenly a light bulb flash in my head. Hey how about combining both? So does that means: Cheese cake + ice cream = Ice cream cake?? 

I drizzle with Raspberry sauce and almond nibs. Ooohh...check out how the Raspberry sauce drizzle to the side... So fun and ate like a little girl!!

Raspberry Chocolate Marble Cheesecake

Taking a quick shot before baking. I had so much fun swirling in the Raspberry and Chocolate sauce~! Maybe I had too much fun and over swirl a little! I make the cheesecake as usual but this round I wanted to make a marble cheesecake. After bouncing some ideas off my head I decide to try with Raspberry and Chocolate sauce~!

Was rather nervous cause the marbelling part is a bit of a gamble as I was creating the jam and not referring to recipes for the proper Raspberry cheesecake marbelling. I use about 100gram of frozen Raspberry and sieve it. This part takes a bit of a work but its worth it. The juice will flow out and left the seeds in the sieve. After that I added about 2 teaspoon of sieve icing sugar into the jam. The chocolate sauce I use regular Hershey Chocolate sauce. When I have finish mixing the cheese cake and dump into the spring-form pan. Just add trails of jam using a spoon then use chopstick to make a pattern. Some video i watch from youtube uses Palette knife. My mum uses a very thin stick to make her own regular marble cake.

Next round maybe I would add more chocolate sauce and may find way to make the chocolate sauce thicker. I also notice that the color is more vibrant before baking. Which means that most of the beautiful internet pics that uses raspberry jam on the marble cake are the unbaked version.

Beautfiul Raspberry Chocolate Marble Cheesecake after baking! Love it that the side looks so beautiful~! Some of my previous attempt the side will shrink and goes out of shape. There is also no cracking on the cake. The combination smell of crust, raspberry and cheese is amazing~!!

Itadakimasu!! Time to eat~!! Yummy~!

 The crust is thick on the side and crispy~!

 Raspberry and Chocolate marbling.


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