Raspberry Cheesecake Without Baking

I love berries pretty much, the taste , beautiful color and wonderful flavor. Today i invite you to a

delicious raspberry cheesecake with a fantastic color. Delicate , crispy on the bottom crust.

For me the amazing cheeesecake is tangy , soft, creamy and easy to prepare. Without baking so well

suited for hot days and not difficult to prepare. The taste so refreshing and not too sweet. The whole

cheesecake in a nice pink color. I hope you like it.

On hot days, There's nothing like a cold , refreshing dessert with berries.

I love berries, they're lovely.

Happy Baking :''




Ingredients:

Crust :

1 1/2 cups biscuits

7 tbsp unsalted butter ( melted)

1 tsp salt

2 tbsp sugar

Cheese Cake :

500g Cream Cheese ( room temperature )

1/2 cup sugar ( you can add more if you like sweet )

2 tbsp vanilla extract

1 cup raspberry puree

1 1/2 cups heavy cream

6 tbsp gelatine

1/3 hot water

Topping

2 boxes raspberries

1 cup raspberry puree


Instruction:

Stir together crushed biscuits, sugar, salt and melted butter. Pres into cake tin and refrigerate.

Beat the cream cheese and sugar together until smooth. fold in raspberry puree and vanilla extract .

Whip heavy cream until soft peak. fold in cream cheese mixture.

Pour hot water into gelatin until melted. slowly pour melted gelatin in to cream chess mixture and

slowly mix throughly.

Spread into tin on top of crushed biscuit. freeze at least 4 hours or overnight.

Serve.

Chocolate Cupcake With Buttercream Frosting

Happy Thursday! I love cupcakes..... I think it's because it seems so personal ... I know when i get that

cupcake in front of me i don't have to share it. I get to enjoy every last bite and lick my finger when i'm

done. You are drooling aren't you??

I browsed the net for recipes  and i amended the recipe a teeny bit to make them a bit healthier, with

less sugar.

What do i LOVE about them?

They're chocolate and great fix for sweet cravings.

You don't need a beater to get the batter together. A simple whisk is good enough.

These cupcakes are so fluffy and moist chocolate, That i literally, could not stop eating them when i

was frosting . Delicious, dense and moist, incredibly aromatic. Wonderful smells of chocolate in the

whole house at the start of preparing the dough. I really could not stop to eat another piece. It loos great

and still smells intensely chocolate .

This cupcake is extremely rich, melt in your mouth bite..

I hope you are having a wonderful thursday filled with joy. Happy baking!




Chocolate Cupcake With Buttercream Frosting

Ingredients:

100g/ 3 1/2 oz dark bittersweet chocolate, chopped

175g butter, cubed

1/2 cup granulated sugar

4 large eggs ( room temperature )

100g/ 3/4 cup self-rising flour

2 1/2 tablespoons cocoa powder

a pinch of sait


Method:


Preheat the oven to 180 degree

1. Put the chocolate and butter in heatproof bowl a pan of simmering water. Do not let the base of the

bowl touch the water. Heat, stirring , until the chocolate melts and you have a smooth, glossy mixture.

Remove from the heat and stir in the sugar. Let cool for 10 minutes.

2. Now beat with an electric hand mixer for 3 minutes. Add the eggs, one at a time, beating for 10

seconds between each addiction.

3. Sift the flour, cocoa and salt into the bowl and beat until blendid.

4. Divide th mixture between the cupcake cases. Bake in 15minutes and let cool completely on a wire

rack before decorating.


Buttercream Fosting

Ingredients:

2 1/2 sticks butter, softened and cut into cubes

1 teaspoon vanilla extract

1/2 cup icing sugar

2 tablespoons milk

Method:

1. Whip butter for 8 minutes on medium speed. Butter will become very pale and creamy.

2. Add the remaining ingredients and mix on low speed for i minute, the medium speed for 6 minutes.

Frosting will be very light , creamy and fluffy.

Store at room temperature in airtight container for up to 3 days or put in to fridge keep up to a week.

But best enjoyed the day they are made.

Good luck and enjoy!

Chocolate Birthday Cake

Hi! It's been a bit since my last post, I'm in a crazy for chocolate mood lately, and i made this 2 layers


chocolate birthday cake to celebrate my friend's birthday. Happy Birthday !


I get excited for birthdays. It give me an excuse to bake cake.

Layers cakes are a bit time consuming but oh my this one is worth it. The chocolate cake is moist and


low sugar.  I prefer cut down the sweetness.

It's a super chocolaty layer cake that has dark chocolate and cocoa powder. It was certainly worth making to celebrate this particular special occasion.

This cake is moist, rich and incredibly decadent. It's the perfect sort of cake for a birthday. Make sure to


enjoy it with avery large glass of ice cold milk.




          Ingredient:

11/2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee 
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. 

2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.

3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

Whole Wheat chocolate banana&chocolate chip cup cake

Oh my goooooooooddddd.... it's so yumminess.


I had ravenous, RAVENOUS Chocolate banana craving yesterday....


I tend to focus on healthier version of more sinful dishes. I used whole wheat flour instead of white


flour and i also cut down the sugar , i only use half a cup of brown sugar instead of one and a half.


If we gonna have a dessert, at least make it one that has some nutritional value.


And although this has nothing to do with nutrition, people will love you if you make these.

A moist, spice banana cupcake top with chocolate buttercream frosting is the perfect match. , I can tell


the frosting is so melt in your mouth .

I would said that these were my favorite cupcakes, and they are practically perfect and amazingness


delicious. Trust me pleaseeee.. You should try these.

In a 2 large bowl , slowly add the dry ingredients to wet ingredients until throughly combined. DO


NOT OVER MIX!!

I love chocolate chips , i add 2 cups of it... yum yummmm

It's delicious even you eat without buttercream frosting.

Enjoy!

Whole Wheat Chocolate Banana & Chocolate Chip Cupcakes


Ingredients:


2 cups whole wheat flour


1/2 cup brown sugar


1 teaspoon baking powder


1 teaspoon baking soda


a pinch of salt


1/3 cup cocoa powder


1 teaspoon expresso powder


3 ripe banana


3 large eggs


2 teaspoons vanilla extract


4 tablespoons unsalted butter ( melted )


1/4 cup milk


2 cups chocolate chips




Method:


1. Preheat oven to 350F / 175C


2. Place a ripe peeled bananas in a mixer and blend on low speed until well mashed.


3. Add the butter, eggs, vanilla extract and milk mix again on low speed until combined.


4. In a separate bowl, combine all dry ingredients, flour, brown sugar, cocoa powder, expresso


powder, baking powder, baking soda, salt and chocolate chips.


5. Add the dry mixture to the wet mixture and combine until incorporate ( DO NOT OVER MIX )


6. Fill each cupcake liner about 3/4 full.


7. Pop into preheated oven and quickly close the door. After 8-10 minutes, turn the oven off. Leave the


cupcake in the oven for another 8 minutes . Do not open the oven door until you are ready to remove


the cupcakes .


8. Allow to cool for 5 minutes in the tray, then remove.


9. Eat as is, or cool before icing with your favorite icing recipe.


Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly 


and freeze.

Lovey Dovey Tiramisu

Happy Birthday to my lover !


I hope all of you had a wonderful weekend filled with family and friends. I know we certainly did.


Happy Birthday! I love birthday. Not just mine, pretty much any birthday i can be a part of.


I especially love those celebrated by my family and friends. Between myself, my family, my friends and


more, it seems there's a birthday every week. I love this all happy occasion, and excited making cake all


of my family and friends is one most happily fulfilling things possible. The most importantly , is that i


made the memories and nothing can take that away.

Tiramisu , I would say it's a layered, creamy dessert with a wonderful coffee flavor in the background.

This tiramisu is light, fluffy, creamy and divine. The cake is sprinkle with a layer of cocoa powder and


covered in a layer of chocolate shaving.

To take it over the top , i added lady finger around the heart shape edge and secured it up with a ribbon.

This tiramisu is an eggless version, I loved tiramisu when i ate at italian restaurant but the thought of


raw egg in it was a little putting...sorry.. I don't like the raw egg taste, and i decided to make it without


raw egg, it turned out great and fabulous.

Enjoy!




Lovey Dovey Tiramisu ( without raw egg )


Ingredients:


1 1/2 cups heavy whipping cream


500g mascarpone cheese


1/2 cup granulated sugar


2 teaspoon vanilla extract


2 tablespoon marsala


5 ounces semi-sweet chocolate shavings


cocoa powder for dusting


20-30 lady fingers


1 cup strong brewed coffee or expresso






Method:


In a large bowl, whip heavy cream until a it forms stiff peaks.


In anther bowl, whisk together mascarpone cheese, sugar, vanilla extract and marsala until smooth and incorporate, Fold the whipped cream int a mascarpone mixture.


1 cup of strong brewed coffee and add 2 tablespoon of marsala. Arrange lady finger in a single layer in a heart shape pan ( any pan u like ).


Spoon 1/2 to 1 tablespoon of the coffee mixture over each lady finger, and spread a layer of mascarpone mixture on top of the lady finger and sprinkle a thin layer of cocoa powder and chocolate shaving.
Repeat the process two more times.


Cover and refrigerate for a few hours or overnight before serving.

Rossy Vanilla Strawberry Cake

Happy Birthday to Lilian and Cheng Teng.


Both of them love vanilla and berries, and this is the outcome for the birthday cake.


I made a layer cake with strawberries filling and also the first time.

I had approximately one hundred ideas about what type of cake and i was so overwhelmed by all the


option. I could not make a decision. I brainstormed and finally came up with this.


The result was fantastic.

Rossy Vanilla Strawberry Cake 


yield: One 2 layer , 8 inch round cake


Ingredients:


5 large egg white, at room temperature


3/4 cup whole milk, at room temperature


2 1/4 teasppons pure vanilla extract


2 3/4 cups cake flour, sifted


1/2 cup sugar ( you can add more if you prefer sweet, but i prefer low sugar)


1 tablespoon + 1 teaspoon baking powder


3/4 teaspoon salt


12 tablespoons / 170g unsalted butter, at room temperature and cut into cubes


1 cup Strawberry puree


Method:


1. Preheat ove to 350F/ 180C, Grease ,line with parchment and flour two round 8 inch pans.


2. In amedium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk and the vanilla, set aside.


3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 second.


4. Add the butter and remaining 1/2 cup of milk and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.


5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, beat on medium speed for 20 second after each addition.


6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure even layers.


7. Bake 25-35 minutes or until cake tester comes clean when inserted into a center. Be so careful to not over bake. Check cake at 20 minutes, but not before and once you feel it's almost ready, set the timer for 2 minutes intervals. Let's cool on racks for 20 minutes before loosening the side with a small metal spatula and invert onto greased wire racks. Gently turn cakes back up, so the up and cool completely.


8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day ad baked.


Adapted from sweetapolita


Whipped Vanilla Frosting


Ingredients :


3 sticks + 2 tablespoons (375g) Unsalted butter, softened and cut into cubes


1/2 cup + 2 tablespoons Powder sugar


2 tablespoons of milk


1 tablespoon vanilla extract


pinch of salt


Method:


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed, butter will become very pale and creamy.


2. Add remaining ingredients and mix on low speed for 1 minutes, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.


Vanilla Cake Assembly  


1. Place bottom cake layer on cake plate or 8 inch round thin cake board.


2. Place 1 cup of frosting on top and spread evenly with a small offset palette knife and follow by strawberry puree and spread evenly.


3. Gently place 2nd cake layer face down on top. Scoop frosting on top. Spreading evenly with a small palette knife until you have a thin layer of frosting over the entire cake. Chill until set- about 30 minutes.


4. Remove from refrigerator and repeat step 3.


Good luck and enjoy.

No bake Chocolate Cheesecake

Happy day... I'm a chocoholic, addicted with chocolate especially dark chocolate . I read a articles that


proclaim chocolate is a health food because of antioxidants and eating chocolate will make you happier


because of your brain chemicals. That's a reason i made this.....I made chocolate cheesecake and i tell u


these are incredible and were awfully tempting.

Let me tell you , you can never have too much chocolate recipes. Isn't there just a something so


wonderful about light and flavorful chocolate cheesecake.

If you like cheesecake a little more chocolaty then you may need to add a little more of cocoa powder,


mix to taste .

Enjoy .


No Bake Chocolate Cheesecake 


Ingredients:


Crust:
150g (5oz) digestive biscuits


6 tablespoons unsalted butter (melted)


2 tablespoons sugar


a pinch of salt


Cheese Cake:


1 cup whipping cream


1 teaspoon vanilla extract


1/4 cup sugar ( you can add more if you prefer sweet, i prefer low sugar)


1 1/2cups dark chocolate, Melted and cooled


5 tablespoons cocoa powder mix with a little hot water ( I love rich chocolate taste)


500g cream cheese


Instruction:


Crush the digestive biscuit and mix with melted butter , sugar and salt. Press into a 7 inch cake tin and refrigerate.


Whip cream until soft peak , add cooled melted chocolate , then the cocoa powder mix. Blend well and set aside.


Beat the cream cheese and sugar together until smooth, fold in chocolate mixture and mix throughly.


Spread into tin on top of crushed biscuit. Freeze for at least 3 hours or overnight.


Serve.

Blueberry Cheesecake

opps... Cheesecake again... I feel in love with it and wanted to make the same again ( or something 


similar ) .


It was light , creamy and smooth , not at all like dense New York cheesecake or other flavors ( which i 


also love , in small piece)

This is really creamy and fluffy, i would have preferred to use purely blueberries, i also reduced the 


quantity of sugar.

Happy Baking !


here is the recipe for this delicious cheesecake, adapted from baking addiction


Bluberry Cheesecake

Ingredients:

11/2 cups finely ground cracker crumbs


3 tablespoons butter


2 tablespoons of white sugar


a pinch of salt (optional)

12 ounces cream cheese ( room temperature )


1/3 cup granulated sugar


2 tablaespoons vanilla extract


3/4 cup heavy whipped cream

Method :


In a large bowl, mix together the graham crackers with melted butter and the 2 tablespoons sugar and a 


pinch of salt (optional)


press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese , sugar and vanilla extract.


whip heavy whipping cream and fold into cream cheese mixture.

Spread into pan, refrigerate at least 8 hours or overnight before serving.

Chocolate Chip Stuffed Oreo Cookies

Goodness. You have to try these.


A chocolate chip cookies stuffed with even more cookie.


...stuffed with an oreo cookie that turns safe and cakey in the oven. They're rich and melt in your 


delicious
.

Here you go... the ingredients, all purpose flour, sugar, eggs, vanilla extract, butter , baking soda, salt, 


brown sugar and chocolate chips.

Using a cookie scoop, take one scoop of dough and place on top of an oreo cookie. Take another scoop 


of dough and place on bottom of oreo cookie. Seal edges together by pressing and cupping in hand 


until oreo cookie is enclosed with dough.

Enjoy!


Ingredients:


1 sticks (227g) unsalted butter (softerned)


3/4 cup brown sugar


1/2 cup granulated sugar


2 large eggs


1 tablespoon vanilla extract


3 1/2 cups all purpose flour


1 teaspoon salt


1 teaspoon baking soda


1 bag of chocolate chips


1 bag of oreo cookie


Instruction:


Preheat oven to 350 F, Cream together the butter, brown sugar, and granulated sugar until well 


combined. Add in eggs and vanilla until well combined.


In a separate bowl, mix the flour, salt and baking soda. Slowly add to wet ingredients until just 


combined. Stir in chocolate chips. Using a cookie scoop, take one scoop of dough and place on top of 


an oreo cookie. Take another scoop of dough and place on bottom of oreo cookie. Seal edges together 


by pressing and cupping in hand until oreo cookie is enclosed with dough.

Bake for 9-13 minutes or until cookies are baked to your liking.

Source : Picky palate