B/W Cheesecake

This is the result of my weekly-frigde-inspection...
I found 1 box of Ricotta cheese, 1/2 box mascarpone and Oreo's biscuit...

Friday nite, I baked Matcha Chiffon Cake for my friend, Mike. Pursuing to take full benefit of the HOT Oven, I make this cheesecake for weekend dessert...

B/W CHEESECAKE

Ingredients:
(Black base)

• 250 gr oreo's biscuit, removes cream. (you could use any biscuit you like, indeed)
• 150 gr butter, melted

Process oreos on food processor until fine crumbled. Add melted butter. Press firmly into the base and side of 20 cm pie tin. Leave on frigde for 15 mins.

(White cheesecake)

• 250 gr ricotta cheese
• 125 gr mascarpone
• 4 T caster sugar
• 2 eggs, separated

Smooth both cheeses using fork. Add yolks and sugar.
Beat egg whites until stiff. Add to cheese mixture.
Pour onto oreos shell.
Bake for 45 mins on au-ban-marie method on 180*C. Cool overnight.

To Serve:
sprinkle brown sugar evenly onto cheesecake surface, burn using blowtorch until caramelized stage reached. Served immediately so you could enjoy the crisp thin layer of brown sugar caramel.
Slices of Tamarillos or any fresh fruits on your choice.

Yummmmmyyy.....

Cheese Stick

I love cheese stick so much!!! with extra cheese of course. Honestly, this is not my first attempt in making cheese stick. Couple months ago, I tried my luck to make cheese stick (puff pastry) which turned out to be successfully failed :(( hiks hiks hiks....because I didn't know what was envelope-fold looks like and what I had to do with the pastry margarine. You know....I didn't cut the pastry-margarine into small-thin cubes but I just put the whole big lump in the middle of the dough hehehehe... It really a complete disaster since I had to struggle so hard when rolling out the dough and it won't puffed like it supposed to be.. hard as a Rock dude!! hiks hiks hiks

Based on my last experience, a bad one indeed... I need about 3 months of recovery to gather some encouragement to come out and play with pastry....

Fortunately, I found a cheese stick recipe plus its step-by-step pictures... Whoaaaa....my prayers was finally answered :DD...

Here is the FAIL-FREE guarantee CHEESE STICK from Primarasa Menu 16 from Menu Keluarga 79.

Ingredients:
500 g flour,10 g salt, 50 g butter/margarine, 225 ml cold ice-water, 250 g pastry margarine or butter**, 2 egg yolks for greasing, 150 g cheddar cheese (shredded), 100 g parmesan cheese (for sprinkle)

Method:

• Combine flour, salt, margarine/butter, and cold water in a large mixing bowl. Mix well with pastry-fork or simply use your fingers....be careful not to over mixing by transferring too much heat from your fingers to the dough. Form a ball. Put into a plastic bag and let rest in the frigde for 30 mins.





• Roll out dough into +/- 7 mm thick, put pastry margarine or cold butter evenly onto 2/3 of dough surface. Fold un-greased dough to the middle and fold the other 1/3 of greased dough on top of it.





• Roll out again into +/- 7 mm thick, sprinkle 1/3 part of the dough (in the middle) with 25g parmesan. Cover with 1/3 part from your left then sprinkle again with 25 g parmesan. Close with 1/3 dough part from your right side. Roll out into +/- 7 mm thick again. Double fold. Let rest for 15 mins.





• Roll out again into +/- 7 mm thick. Sprinkle half of the dough with 50 g parmesan. Double fold again. once again, roll out. Double fold. Let rest for +/- 30 mins.





• Pre-heat oven into 200^C. Roll out dough into 2 mm thick. Spread with lightly beat egg-yolks. Sprinkle with shredded cheddar cheese evenly. Cut into 1x20cm size.




• Twist and place neatly onto cookie tin. Bake for 10 mins. Lower the temperature into 150^C. Bake for another 25 mins until pastry completely puff and golden brown.

** Chill the butter and continue the process.

Yummmmmyyyy....... Ready for snack time....

Mini Cheesecake Pie

This week is PASTRY week for me.....
I made Cheese Stick several times and the last one was Mini Cheesecake Pie (my first experience with PIE really).
Mbak Ade, my hunny's best friend, was having ARISAN at her housing complex. She ordered cheesecake with note "Please make it small Rea, I don't want to hassle the ARISAN host by providing saucer and knife". "Hmmm...Ok", I said. I instantly thinking on slice cheesecake.
Then she called back requested, "rea, I want something that not so sweet, topped with fruit and looks like Pecan Pie". "Could you make something like that please?". ".........", hmmmm..OK", I said.
If you notice the "hmmmmm..." word.... well, it's because I never made pie before. Have no problem about making cheesecake but PIE?? hmmmmm....
I browsed my recipes books collection and decided to make pie shell with bake cheesecake filling and garnished it with fruits.

The recipes follows:

Pie Shell

3 cups flour

6 T white sugar

110 g butter, cubed

110 g margarine, cubed

2 yolks

1-2 T water

Cheesecake Filling

500 g cream cheese

100 g sour cream

150 g caster sugar

1 t lemon

1 t vanilla extract

3 eggs

Garnish

Pineapple, removed "eyes", thinly sliced.

Mandarin orange

maraschino cherries, sliced into 4

Green grapes

1 t konyaku jelly mixed with 1 t sugar and 1/2 cup of water, bring to boil

Directions
*Pie Shell*

• Process flour, sugar, butter and margarine (feel free to subtitute margarine for butter, it's taste better really) until crumbly. Use Pulse mode to prevent the dough getting to much heat from mixing process.
• Add yolks. Process until well combine.
• Add enough water to form a smooth dough. Form dough a ball-like. Put in plastic bag and let it rest in the frigde for +/- 30 mins.
• On lightly dusted flour, roll dough into 0.5 cm and cut into the pie tin. Trimm excess dough.
• Lightly prick the dough on the pie tin with fork for not letting them arise to much when baked.
• Baked for 15 minutes in 160"C.
• Pour with filling and baked again until filling is fully bake.

*Cheesecake Filling*

• Beat cream cheese, sour cream and sugar in medium speed.
• Add eggs gradually. Mix well.
• Add lemon and vanilla extract. Mix well.
• Pour into pie shell. Bake for 35 mins on 180"C
• Garnish with sliced fruits and brush with hot jelly mixture for shiny finishing

Kommentare:

Mbak Ade: Enak Rea.... Enak Banget...

Mbak Chaca: wah hebat....bener loe yang bikin? lembut banget cheesecake-nya...(cuma pie shell-nya ga dimaem karena emang ga suka kulit Pie si Mbak yang satu ini)

Hunny: Enaaaak yang. Lain kali garnishnya ditambah daun mint biar tambah cantik ya...

Peserta arisan: wah..pinter banget bikin kue...Enak..enak...enak... Bisa pesen buat ultah anak ku ga?

Aku: "Ya bisa banget lah mbak :D. ditunggu ya Pesenannya. (hehehehe...I think I got a lot of compliments on that sunny afternoon...)

Thanks ya Mbak Ade for promoting me to your ARISAN's ibu - ibu Taman Mumbul.

Cakes for Titi Aussie

Pheewwww.....I finally found these pictures hiding in my comp :D... Heavenly chocolate Cake and Strawberry Japanese Cheese Cake were ordered by Titi from Aussie who spent holiday in Bali with her family. She knew me from my multiply page and asked for Rea's Cake price list.

I delivered the cakes by myself so I could met Titi and her family... I met her husband and beautiful baby Eileen....

Nice to meet you guys. See you again next year...

Fruity JCC

Japanese Cheese Cake

I've been fiddling on this recipe for several times and finally got the rite combination without wasting any ingredients like in the original recipe stated. I wrote down the original in usual characters and italic the modification that I've made. The recipe is from Yasaboga Cheesecake's Recipes Book.

This cheesecake is one of the favourite cake in my family as well as other Rea's Cake friends. It has cottony textures enriched with a hint of lemon and the thing that make it more great is the " nyessss" sound when you take a bite of this cake... Like having a piece of cloud or something totally smooth :p (well, I think I'm not good in describing it hehehehe...hmmph, I've tried to REALLY!! :p). In the nutshell, this cake is absolutely CRAVIOUS :D

Finally, here is the recipe

Mix and sift:
50 g cake flour
50 g cornstarch

Ingredients:
60 g unsalted butter
250 g cream cheese, at room temperature
120 ml whipping cream
3 yolks ( I use 5 yolks)
1 egg (whole)
2 t grated lemon rind
5 egg whites
1/8 t salt
125 g castor sugar
1 t lemon juice

Topping:
2 Tbsp apricot glaze or jam warmed with 2 T water
or decorate with fresh fruit and whipped cream

Instructions:

1. Prepare a round spring form pan (22 cm diameter), line with parchment paper and grease with butter or margarine. Heat the oven at 150C.
2. Put together in a medium sauce-pan: butter, cream cheese and whipping cream. Cook on low heat, stir until soft and well blended, removed from heat.
3. Add flour mixture, stir well. Add yolks and whole egg, blend well. Add grated lemon rind, stir. Set aside.
4. Beat the egg whites until frothy, pour in sugar and lemon juice gradually while continue beating until it forms soft peaks. (Remember: DO NOT reach PEAK form)
5. Spoon 1/3 of egg-whites batter into cream cheese mixture, gently combine. Fold-in gently cream cheese-batter to remaining egg whites, blend well.
6. Pour batter into round spring form pan, bake au-bain-marie (water bath) for approximately 75 minutes until the surface is golden yellow. Remove from oven, let cool on a rack. (I usually just turn off the oven and let the door open so the cake won’t confront a drastic temperature which could cause a dramatically cake-sinking-like)
7. After it is completely cooled, invert the cake, transfer cake onto plate. Mix apricot glaze/jam and water, heat until well blended and easy to brush onto cake. Brush the cake surface with this glaze, let cool.

KAASTENGELS

My favourite cookies ever!! Cheesy. cheesy. cheesy. This recipe is the ordinary one. I will put the special recipe of Kaastengels that I got from my grandmother later on. But, it doesn't mean that the ordinary Kaastengels is a bad one. No, absolutely NO! What made it different to the special Kaastengels is the amount of cheese used and substitute margarine to butter.
Kaastengels itself is one of traditional cookie of Netherlands. I think, Indonesia got so many Dutch influences when it conquered our country for more than 3 centuries. No wonder, isn't it? hehehehe

K.A.A.S.T.E.N.G.E.L.S

Make about 850g

Ingredients:
550 gram low protein flour, sifted
350 gram margarine
4 yolks
½ tsp salt
300 gram cheddar cheese, shredded
25 gram edam cheese, shredded
25 gram cheddar cheese (extra for sprinkle)

Spread:
2 yolks
1 tbsp milk

Directions:
- Beat margarine and salt until smooth. Add yolks. Beat in low speed until combine.
- Add cheese except extra cheese, mixed together until well combined.
- Add flour gradually. Beat in high speed for +/- 30 second then continue mixing with wood spatula until well combined.
- Roll over about 0.5 cm thick. Cut into 1x3 cm2 size. Put it in the baking pan. Grease with spread mixture. Sprinkle with shredded extra cheese.
- Bake for +/- 20 minutes in 150 C temperature.

C3SC....(hmmmph...what's???)

Another simple yet chiz-choc-licious recipe. Right down to the belly like my friends said.

Try to use a variaton cake mould instead of ordinary cupcakes tin then bake it Ala Au-Ban-Marie. It will give a "different" textures to the cupcakes ;)

Chocolate Cheese-Cake Swirl Cupcakes

Prep Times: 30 minutes
Start to Finish: 1 Hour 5 Minutes
Servings: 30 cupcakes

1/3 cup sugar
250 grams cream cheese, softened
2 small eggs
½ cup semisweet chocolate chips
2 ¼ cups all purpose flour
1 ¼ cups sugar
¼ unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla

Heat oven to 350*F. Line 16 regular-size muffin cups with baking cups. In medium bowl, beat 1/3 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in eggs. Stir in chocolate chips; set aside.
In large bowl, beat all remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Reserve 1 ½ batter.
Fill each muffin cup with about 1 rounded tablespoonful batter (1/3 full). Spoon 1 tablespoons cream cheese mixture onto batter in each cup. Top each with about ½ rounded tablespoon reserved batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean

Tip>>
DO-AHEAD
>These cupcakes with a cream cheese swirl are great for picnics. They can be made the day before, so you can have them ready to serve to kids of all ages!
>Based on my experiences, these cupcakes just go in a blink! :DD