Zebra Milo Cheesecake! – Delishar

I’m a big fan of the Japanese Cotton Cheesecake. And I though why not make a zebra pattern one with some Milo? That’s a winning combo for me! I have no idea why the cake shrink even though I cooled it slowly in my oven, nonetheless the cake was a hit when I brought it to a mini get-together. It’s pretty labour intensive but the result was worth it. The Milo taste however, was very subtle.. Perhaps a little more Milo powder might do the trick. I wrapped my springform with aluminum foil, then realized my waterbath will not be deep enough so I used a separate water bath method, and was too lazy to remove the foil.

Ingredients (Makes a 9 inches Spring Form Pan)

  •  5 large eggs, separated
  • 250g cream cheese, room temp
  • 60g all purpose flour
  • 25g Milo powder (measure when you are ready to add into mix)
  • 105g castor sugar
  • 20g corn flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 50g butter, soften
  • 1/2 tsp vinegar or lemon juice
  • 100ml milk

Preheat oven to 160C and fill a pan with tap water.
Place a wire rack on top of that. You will be putting the cake pan on the rack.
Lightly spray/grease your springform pan and line the bottom with baking paper.

Using a double boiler with simmering water.
Melt butter, and cream cheese in milk.

Whisk until no clumps can be found.
Remove from heat to cool.

Meanwhile, beat egg whites until foamy, then gradually add sugar, and continue to beat until you get soft peaks. The top of the peak will bend when lifted.

When mixture is cooled, whisk in egg yolks and vanilla extract.

Sift in flour, salt, and corn flour.
Mix well.

Now separate the beaten egg whites into equal portions using a scale.
And do the same for the egg yolk mixture.
You will need a yellow, and brown batter.

Fold in one of the egg white meringue into separated yolk mixture together with the Milo powder.
Do it gently!

Fold in the other meringue into the other bowl of yolk mixture to get the yellow batter.

Scoop 3 tbsp of yellow batter onto the center of the pan.
Then scoop 3 tbsp of brown batter onto the center of the pan.
Alternate between the 2 batters until all used.
Bake for 45-55 mins or until skewer comes out clean and top is nicely golden brown.

Turn of oven heat, leave oven door slightly ajar and allow cake to cool for at least 1 hour.

Remove from pan, remove parchment paper and allow to cool completely before transferring to chill in the fridge for at least 2 hours or until completely chilled.

Serve and enjoy the pretty patterns!

Bon appetit!!

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S’mores Cheesecake – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

 

A dear friend of mine tagged me on a S’mores post on Facebook after knowing that I have quite an obsession with S’mores (Check out my S’mores Milo Brownie, I swear its the best of both world!). Quite frankly, there is something very appealing about S’mores! That melted chocolate and gooey toasted marshmallow, sandwiched between crunchy and slightly salty graham cracker… Mmmmmm I’m salivating as I’m writing this post! Honestly, if you do not know what S’mores is… you are missing out! Get yourself some S’mores and start living baby!

This cheesecake was inspired by a recipe from Bakerita. I was looking at pictures of S’mores cakes and thought this was really appealing! It was made out of Graham crust layered with marshmallows, Nutella, cheesecake batter with chocolate chips & marshmallows, then topped with toasted marshmallows, Hershey’s bar, graham bits, and drizzled with home-made salted caramel sauce. I made one, in celebration of Teachers’ day. I made it for the teachers at school, as a “Thank You” for all their hard-work. It’s not easy being an educator, it is draining, but at the same time, fulfilling. They start their day very early 5.30 in the morning, and very often do not go back home till late. Work doesn’t stop when they get home, they have to grade papers, write recommendation letters, and plan for the next lesson. Amidst all that, they have to juggle their own personal life, parenting, and/or taking care of their parents. So a little cheesecake to fill their belly is nothing. 🙂

Update: Giveaway is has ended.
Oh! Did you know that Delishar is officially 1?! And for that reason, I will be holding my first giveaway! A Wilton 3 tier stackable cooling grid! We all need one or two of those! Look to the bottom of this post for details on how to participate! 🙂 Thank you once again for all the love and support given!

S’mores Cheesecake (Made a 9 inches springform pan)

Crust

  • 2-1/2 cups graham cracker (digestive) crumbs, process cracker in food processor until fine
  • 3/4 cup melted butter
  • 1/3 cup sugar
  • 2 cups mini marshmallows (I couldn’t find minis, so I cut up the regular marshmallows)
  • 1/2 cup Nutella

Cheesecake

  • 2 blocks of 8oz cream cheese, softened
  • 1 can sweetened condensed milk, 390g
  • 2 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows (I cut up my regular marshmallows)
  • pinch of salt
  • 3 eggs, room temp

Salted Caramel Sauce (makes about 2 cups)

  • 170g unsalted butter, soften and cut into 5
  • 1 cup whipping cream/heavy cream, bring to room temp
  • 2 cups sugar
  • 2 tsp salt
  • 2 tsp vanilla extract

Toppings

  • 1-1/2 cups mini marshmallows
  • 2 Hersey’s chocolate bars
  • 2 graham crackers or digestive biscuits, break into small pieces
  • 1/4 cup salted caramel sauce

Preheat oven to 160C.

 

 

Salted caramel sauce

Add sugar to a heavy sauce pan on med-high. Allow sugar to melt then start to whisk as sugar melts. Lower heat to med when sugar has melted and turn amber colour. Add in butter one by by and whisk as you do it, it will bubble up quite vigorously. Pour in heavy cream while whisking. When combined remove from heat, stir in salt and vanilla extract. Allow to cool for 20 mins before pouring into air-tight glass jar. Store in fridge for up to 2 weeks.

 

 

Crust

Combine crumbs, sugar, and butter until combined. It should look like wet sand. Press the base and side of the spring form pan with crumbs mixture. Leave it in the freezer and prepare batter. When you are done with batter, layer the marshmallows on the base of the crust, and drizzle/pour in the Nutella on top of the marshmallows.

 

 

Cheesecake Batter

Beat condensed milk and cheese till combined. Add vanilla extract & salt. Add egg one by one and allow to mix until just combined. Careful not to over-mix. Fold in chocolate chips, and marshmallows. Pour batter into prepared crust layered with marshmallows & Nutella. Bake for 50 mins – 1 hour or until cheesecake is almost set but still jiggle slightly in the middle.

 

 

Toppings

Remove from oven and top with 1-1/2 cups of  marshmallows. Return back to oven for 5-8 mins to allow marshmallows to brown a little. I suggest that you stand by your oven and watch to make sure it doesn’t burn. Remove from oven and allow to cool for 30 mins. Run a knife along the side to release crust from pan. Allow to cool completely then top with Hershey’s chocolate, graham cracker bits, and drizzle with salted caramel sauce. You may want to warm the caramel if it has thickened when chilled. Chill overnight before serving. 

 

 

Just for the record, it was worth every calorie. 🙂

Bon appetit!!

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Red Velvet Cheesecake Brownies – Delishar

 

Can I please tell you that these brownies are amazing?! One of the best brownies I’ve had, besides the S’mores Milo Brownies of course. Heeeeeeee… I tried to describe these brownies, but quite honestly, I don’t think I can do them any justice. You have got to try it at least once. It’s so quick and simple to make them, no need for a double boiler, no need to melt anything.

Just 2 large mixing bowl, your ingredients, baking pan, your pre-heated oven, a craving for some delicious dessert, and you are good to go! I love making those swirls, the process is so therapeutic, and it makes me feel a little artsy. I like to think that every swirled cake is unique because you can’t replicate the exact same swirl for each cake you bake even if you try. Here is a picture of how the brownie looks like when I cut into it, and just seconds before I stuffed my face with it. 😀

Here’s how the little slices of velvety heaven was made.

 

Red Velvet Cheesecake Brownies

Delishar

8×8 inch pan

Red Velvet

  • 1/2 cup 113g unsalted butter, softened
  • 2/3 cup 134g caster sugar
  • 3/4 cup 96g all purpose flour
  • 1/4 cup 30g good quality cocoa powder
  • 1/4 tsp salt
  • 2 eggs 60-65g each, shell on
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring or until desired colour optional

Cream Cheesecake

  • 8 oz 226g pack cream cheese, softened at room temp
  • 3-4 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 egg

Red Velvet

  • Preheat oven to 176C.

  • Line your 8×8 inch pan.  I used a 10×6.

  • In your mixing bowl, beat sugar and butter until light and fluffy.

  • Add cocoa powder, beat until combined.

  • Add red food colouring, vinegar, and vanilla extract.

  • Mix to combine, then add in eggs.

  • Beat to combine and add flour.

  • Mix until combined.

  • Reserve about 1/4 cup batter for swirling.

  • Pour the batter into lined pan, and smooth out the top.

  • Then prepare cheesecake batter.

Cheesecake Batter

  • Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.

  • Switch to whisk and whisk until combined.

  • Carefully pour mixture over brownie batter and smooth out the top.

  • Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.

  • Then use a tooth pick, skewer, or back of a butter knife to create swirls.

  • Bake for 30-35 mins at 176C.

  • Allow to cool completely before slicing it into squares.

Use this link for cups to grams conversion
http://dish.allrecipes.com/cup-to-gram-conversions/

Adapted from Laura in The Kitchen

 

Serve with a glass of cold milk, and try not to eat everything!
Bon appetit!!

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Oreo Chocolate Cheesecake Cookies – Delishar

 I have a box of Oreo cookies laying in my pantry begging me to used them, so I’ve been quite obsessed about baking with Oreo lately. Initially, I wanted to make Oreo cuppies, but I only had 2 eggs, which was not enough for me to make the Swiss Meringue Buttercream to frost the cuppies. And yes, I was too lazy to walk to the supermarket to get more eggs.

So there was a change of plans! I needed to bake something badly to destress as work has been pretty hectic. And these cookies were easy to make and they taste great! My co-worker gets to share some of my stressors because I bring my bake goods to share with them at work. They often kid that they should stress me more so that they get to enjoy more goodies.

 I love the pairing of Oreo and cream cheese. They are a pair made in heaven, and with mini chocolate chips in the tangy, sweet, buttery, and chewy cookies to boot? What’s not to love?

 

Ingredients (makes about 30-35 cookies) adapted from tablefortwo

  • 1 cup plain flour
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese
  • 2/3 cup castor sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • pinch of salt
  • 1/2 cup mini chocolate chips
  • 10 oreo cookies, cream removed & crushed

Method

  1. Preheat oven to 190C.
  2. Line baking sheet with parchment paper.
  3. In your mixer beat butter and cream cheese until combined.
  4. Add sugar, salt, and vanilla extract and beat until combined.
  5. Then gently mix in flour and fold in chocolate chips.
  6. Roll about 1-1/2 tbsp of dough into a ball.
  7. Then coat it with oreo crumbs, and place it on cookie sheet. Continue until all the dough is rolled and coated.
  8. Bake for 12-15 minutes until edges starts to brown.
  9. Let cook on tray for 5 minutes, then transfer to cool completely on cooling rack.
  10. Store in airtight container for up to 5 days.
  11. Serve with a glass of milk!

 

 

Bon appetit!!

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