Sunday, 26 February 2017

Blueberry Double Cheesecake

I used the cotton cheesecake recipes and turned it into a lemon one, then I did a light no bake cheese cake on the outer layer, of which acted like frosting, a luxurious one 😄

Lemon Cotton Cheesecake:
  • 225g cream cheese, room temperature
  • 1/2 cup milk
  • 5 large eggs
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar + 1/4 cup sugar
  • 63g unsalted butter, room temperature 
  • 1 tbsp lemon juice
  • 1/4 cup plain flour
  • 2 tbsp cornstarch
  • 1 tsp lemon zest
Blueberry Mascarpone Layer
  • 125g blueberries
  • 70g butter
  • 1tsp lemon juice
  • 200g mascarpone 
  • 100g double cream
  • 1/2 tbsp agar agar powder or gelatin + 2 tbsp water.

For the cotton cheesecake:

Line the bottom and sides of an 8 inch springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the oven lowest rack. Preheat the oven to 150°C.

Separate the eggs and place the egg whites into a large mixing bowl and the yolks into a measuring cup.

Beat egg whites on low speed for 30 seconds. Increase the speed to medium low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites just started to thicken. Add 1/4 cup of sugar gradually. Continue to whisk unti, the egg whites reach soft peaks stage, approximately 3 minutes using stand mixer. 

In a separate bowl add cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, sugar, lemon juice and lemon zest and beat for 1 minute. Add the flour and cornstarch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold. 

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. 

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake doneness by inserting a toothpick into the centre of the cake. It should come out clean. Bake the cake for additional 10-15 minutes to brown up the top.

Turn off oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

Remove the cake from the pan. Place on a plate and refrigerat the cake for at least 4 hours. Wash the outer cake pan clean, and wipe dry. Lightly grease the sides with butter. When it's time to do the final assembly, place the chilled cheesecake back in. 

For the mascarpone layer

Cook blueberries with sugar until bleed. Add in lemon juice. Puree it. 

Prepare agar agar powder/gelatin. Sprinkle gelatin over water and let it sit for 2 minutes. Melt it in microwave oven for 15 seconds. For agar agar place it on a lower heat & keep stirring unti, the agar agar powder dissolved and turn clear. Let it cool down.

Beat the double cream until soft peaks, keep in the fridge. Then beat mascarpone cheese with blueberry puree until smooth.mtaste it, it should be slightly oversweetened ( it will be alright once you add in the cream). Adjust taste with sugar and lemon juice if necessary. 

Beat in melted agar agar/gelatin until smooth, then add in whipped cream, mix on low speed. 

Pour the blueberry cheesecake over and level the surface. Chill for at least 3 hours before slicing 

Non-bake Reese's Peanut Butter Cheesecake

This non-bake cheesecake is smooth, creamy and full of peanut butter!!!!  Peanut butter lovers- this one's for you!


  • 2 1/2 cups Oreo crumbs
  • 75g butter, melted
  • 680g cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 315g peanut butter 
  • 30 mini Reese's chopped, divided
  • 1 cup double cream
  • 1/2 cup icing sugar
  • Chocolate sauce for drizzle 

Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm. 

Mix cream cheese, sugar, vanilla and peanut butter together in a large bowl until smooth and well combined. 

Pour double cream & icing sugar in another bowl & whipped until soft peak. Gently stir in the whip cream.

Add about half of the chopped Reese's and stir until combined. Pour filling into crust and smooth the top. 

Refrigerared for about 4-6 hours or until firm. Remove cheesecake from springform pan and top with the remaining chopped Reese's and chocolate sauce. 

Refrigerate until ready to serve. 

Sunday, 5 February 2017

Braised Tofu

I love tofu dishes.

Ingredients :
  • 1 large block firm tofu cut into about 8 pieces
  • 6 tbsp oil
  • 2 garlic, minced
  • 1-2 dry chillies, add more if you prefer spicier 
  • 2 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp Shaoxing wine or sherry
  • 2 tbsp sugar
  • 1/4 tsp ground white pepper
  • 1 cup water
  • 3 spring onions, cut into 1 inch pieces

Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.

Sauté garlic and chillies until fragrant, about 2 minutes. Then add oyster sauce, light soya sauce, dark soya sauce, Shaoxing, sugar, ground white pepper and water. Mix well and bring to boil. 

Return tofu to the pan, reduce heat and simmer until the sauce is reduced by half, about 10 to 15 minutes.

Add the spring onions, mix well and cook for another minute. Turn off heat, transfer to a serving plate and serve with steamed white rice. 

Wednesday, 1 February 2017

Nutella Cheesecake Brownies

Two amazing desserts in one ?? First there is a dense, chewy brownie. And topped off with a delicious non-bake Nutella cheesecake layer. Together, the equal a slice of chocolate heaven !

For the brownies
  • 3/4 cup flour, sifted
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 11/2 cups sugar
  • 170g butter
  • 1 tsp vanilla extract 
  • 2 eggs
For the Nutella cheesecake:
  • 1 cup Nutella
  • 227g soft cream cheese
  • 1 cup icing sugar
  • 11/2 cups double cream 
  • Melted chocolate, for decoration 

Preheat oven to 180°C/160°C for fan oven. Grease a 9 inch square baking pan. 

In a large bowl, combine flour, cocoa and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla extract. Quickly whisk in eggs, one at a time.

Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared tin and bake for 20-30 minutes. Cool completely. 

Meanwhile, make the Nutella cheesecake layer. With an electric mixer, beat together cream cheese, Nutella and icing sugar until smooth. 

In a separate bowl, beat double cream with an electric mixer until stiff peaks form. Fold the whipped cream into the Nutella mixture. Spread over the cooled brownies. 

Refrigerate for at least 2 hours before serving or until the cheesecake layer is firm. Drizzle with melted chocolate if desired.