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.

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.