White Chocolate Strawberry Cheesecake

Hi Everyone, were you just thinking you'd like a bite of cheesecake without the bother of water baths or a hot kitchen?

Today i would like to share the cheesecake that don't require baking. Satisfy your sweet tooth without heating up your kitchen.

You could prepare the cheesecake base and freeze it in the graham cracker crust on  one day, and then plan on serving it the next.

This is a classic, scrumptious strawberry cheesecake laced with orange liqueur ( or frozen orange concentrate) and garnished with cut strawberries around the side. And it's easy crazy to make.

This strawberry/ orange cheesecake is a gland slam. yum yum.......

Enjoy!


White chocolate strawberry cheesecake


Ingredients:

• 1 cup (250ml) vanilla wafer cookies crumbs
• 1/2 cup (125ml) toasted almonds, finely chopped
• 1/4 cup (60ml) butter , melted
• 2 tbsp brown sugar
• 4 cups (1L) fresh strawberries
• 12 oz. (340g) Good quality white chocolate
• 4 oz. (115g) Cream Cheese
• 1/4 cup (60ml) orange liquer or frozen orange juice concentrate
• 1 tsp (5ml) Vanilla Extract
• 2 cups (500ml) whipping cream
• cocoa powder

Direction:

1. Combine wafer crumbs, almonds , brown sugar and melted butter. Pressinto bottom of a 9' (23cm)
springform pan

2. Wash , dry and hull berries. Reserve a couple for garnish. Cuta few strawberries in half, lengthwise, and press flat sides all around side of springform pan.
Arrange whole berries, points up, on crust.

3. Chop chocolate and melt in double boiler or microwave. Cool slightly. Beat cheese until smooth, then beat in sugar. Mix in liqueur ( or juice) and vanilla extract.
Slowly beat in chocolate.

4. Whip the cream. Stir about 1/3 cup cream into chocolate mixture and fold in the remainder. Pour  over berries , shaking pan gently to fill in between berries.

5. Refrigerate at least 4 hours ( overnight is better ). Remove  sides and bottom of springform Pan. Dust with cocoa and garnish with reserved strawberries.

Chocolate Vanilla Ice Cream Cake

It was a very good experience coming up with this cake since this is the first time I have ever made an ice cream cake. It was actually much simpler than I thought.

Eggless , no churn, no machine, chocolate vanilla ice cream cake.Bon appetit. This is the cake which looks beautiful and taste delicious. 

Happy birthday to my friend.

Enjoy.

One 6 inch round x 2 inch tall (15cm x 5cm) cake

Ingredients

• 1 and 1/4 cup heavy cream (300ml: 290g)

• Sweetened condensed milk:

• 1/4 cup for vanilla ice cream (76g)

• 7 tablespoons for chocolate ice cream (133g)

• 1/2 teaspoon pure vanilla extract

• 2 tablespoons unsweetened cocoa powder

Directions

Now whip 1 1/2 cup of heavy cream until stiff.

And divide the cream: 2 parts for vanilla ice cream, 3 parts for chocolate ice cream.

Add in 1/4 cup of sweetened condensed milk and 1/2 teaspoon of pure vanilla extract to 2 parts cream. And fold delicately until homogeneously combined. Transfer to a pastry bag and store in the refrigerator.

In a cup add in 7 tablespoons of sweetened condensed milk and add in 2 tablespoons of unsweetened cocoa powder. Whisk until homogeneously mixed. Add in 3 tablespoons of whipped cream from remaining 3 parts and whisk to make it thinner.

Pour the cocoa-milk mixture into the remaining 3 parts and delicately fold until mixed. Now transfer to a pastry bag.

Then draw a middle circle with vanilla cream first. And draw outer circle and fill in the center with cocoa cream. The circle should be thick enough, so pipe with confidence. And flatten a little. This is the first layer.

Now draw a middle circle with cocoa cream. Then fill the remaining area with vanilla cream. Flatten a little. The second layer.

Now draw a middle circle with vanilla cream. And fill the remaining area with cocoa cream. This is the same with the first layer. Flatten a little.

Finish by covering the top with remaining cocoa batter and cleaning with an offset spatula.

Now freeze overnight.

Out of freezer remove the ring and the plastic wrap. And turn the cake upside down.

Vanilla Butter Cake

I have not been consistent in keeping up with my blog lately. Thank you for not forgetting about me completely while i wasn't able to post for the past few months, but i promise it won't be like that forever.

Today i make a recipe and i'm happy with it and ready to share. I'm here now and i'm so pleased you are too. xoxo

Let's talk about my 1st Vanilla Butter Cake. I adore butter cake a lot , this is really fluffy, moist and sinful.  I was so surprised that's turned out to be so scrumptious.

This is not the 1st time I bake Butter Cake. But, this is a special one. The recipe that I'm gonna stick to it. To look at, I'll grant you, this is not a joyous creation, but moist and old-fashioned taste is all the more heightened for being unforeseen. 

Because of high content of butter in the cake, please make sure get a block of good butter (eg. Lurpak, President or SCS). Please don't use cheap butter. I always believe you get what you paid for. 

Please try this recipe. you won't regret.

Enjoy baking '' 

Ingredients
250g Salted Butter, room temperature. 
200g Eggs (no shell) - About 4 eggs (Grade B). 
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk 
1 tsp Vanilla Essence 

Note : 
1. Wendy used 230g butter for this cake only. But I used 250g. Because I'm lazy, I just close my eyes and throw in the whole block of butter. 
2. I used Seng Choon eggs for all my cake baking. 4 eggs weighed about 240g (with shell)
3. I used Magnolia fresh milk. 
4. I don't have Vanilla Pod nor Vanilla Paste at home. So, I just play-cheat. Used Vanilla Essence instead. I feel bad about it. 

Method 
1. Pre-heat oven at 180C (Conventional).

2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. 

4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour. 

6. Put in half the egg whites in and mix on low speed. Pour the balance egg whites in and FOLD using your spatula. 

7. Pour batter into pan and level. 

8. Bake for 45 minutes or until skewer comes out clean. 

3 Berries Cheesecake

Yum , yum , yummy, yum! Right?  Delicious cheesecake with lots of summer fruits. A gentle , not too

sweet , fantastically fruity, ideal dessert for the year. I love simple, delicious and perfect for summer.

It is truly one of those dessert that i simply cannot resist. I'm guessing it's the combination of the crisp,

slightly salty graham crust paired with the sweet creamy texture of the cream cheese filling.

We are extremely partial to the creamy , cold and fluffy variety, You know, the kind that just sort of

melts in your mouth and brings a big smile to your face. If you're a fan of cheesecake , definitely keep

reading because this is hands down the best cheesecake i have ever made.Period.

The cheesecake was a big hit, it was extremely creamy with a fresh , crisp flavor from the berries.

Few hours later i had this yum yumm cheesecake chilling in my fridge. Let's enjoy .....

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 1/2 cups heavy cream

6 tbsp gelatine

1/3 hot water

200g blueberries

150g raspberries

150g strawberries

Topping

2 boxes raspberries

1 box strawberries

1 box blueberries

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. add in 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. 

divide cheese mixture into 3 portions,

first portion pour blueberries puree and mix. Then pour the blueberries mixture on the bottom of the 

crust , put it into the fridge to froze.

Second portion pour strawberries puree and mix, Then pour this second mixture on top of the first layer 

blueberries mixture, put it into the fridge to froze again.

last portion pour into raspberries puree and mix, then pour the mixture on top of the strawberries  

mixture. freeze at least 4 hours or overnight.

Serve.