No bake lemon cheesecake

(19 Feb 2017 recipe)
Makes 1 big cheesecake

200g digestive biscuits

80g butter

500g cream cheese block

100g icing sugar

1 tsp vanilla extract

Juice of slightly less than 1 lemon (taste and add more)

400ml thickened cream

~1 tbsp gelatin

water

1.     Crush biscuits. Add in melted butter and prepare cake base.

2.     Beat cream cheese, sugar, lemon juice and vanilla extract with electric mixer until smooth.

3.     Sprinkle gelatin evenly over the water and let it sit for 2 mins. Subsequently, bring to boil while ensuring, ensure gelatin is fully dissolved.

4.     Transfer gelatin mixture into cream cheese mixture. Mix well with whisk.

5.     In another bowl, beat cream until almost thick, fluffy and smooth. Whisk thickened cream into cream cheese mixture. Don’t add all if too watery

6.     Spoon the mixture onto the biscuit base. **STORE IN FREEZER.

Modified from: christinerecipes

(1 Jan 2018 recipe)
Makes 1 big + 1 small cheesecake

400g digestive biscuits
160g butter
750g cream cheese block
150g icing sugar
1.5 tsp vanilla extract
Juice of 1 lemon (taste and added slightly more)
400ml yogurt
200ml thickened cream

~1 tbsp gelatin (need to add more ~1.5 tbsp)
water

**STORE IN FRIDGE.

Matcha Japanese cotton cheesecake recipe

Matcha cotton cheesecake

250g Philadelphia cream cheese 

6 egg yolks
50g butter
100ml full cream milk
60g cake flour
20g cornflour

3 tbsp matcha powder
¼ tsp salt
2 tsp vanilla extract

6 egg whites
¼ tsp cream of tartar
130g castor sugar

Used 25cm springform pan in a 28.5cm pan (water bath).

CREAM CHEESE MIXTURE

1.     Boil and whisk (using hand whisk) milk and butter together over medium heat.

2.     Melt cream cheese in microwave.

3.     Lower heat and add in cream cheese. Whisk cheese cream in till smooth.

4.     Whisk in yolks, vanilla, salt.

5.     Remove from heat, sift flour and matcha powder and fold into mixture.

EGG WHITE MIXTURE       

6.     Whisk whites at low speed till foamy.

7.     Add cream of tartar and beat at high speed till bubbles become very small but still visible.

8.     Gradually add sugar and beat (on medium speed) till soft peaks (not stiff peaks).

9.     Fold whites into batter 1/3 at a time.

10. Pour into cake pan.

11. Steam-bake in preheated over at 160°C for about 1 hour 30 mins (Alternatively, place a foil cover loosely over the cake pan, remove during last 30mins to let top brown).

12. Open oven door slightly to allow cheesecake to cool.

Note:

Best to not use springform pan (water always seeps in).

Baked cheesecake recipe

steam-baked cheesecake

Used 24.5cm springform pan in 28.5cm water bath.

BISCUIT LAYER

200g digestive biscuit

80g melted butter 

1.     Crush digestive biscuits. Pour in melted butter and mix well.

2.     Press onto springform pan and refrigerate.

CHEESECAKE MIXTURE

500g cream cheese (melt a little in microwave)

100g caster sugar (1)

4 egg yolks (20 x 4 = 80g)

4 egg whites (30 x 4 = 120g)

Juice and skin of half lemon

85g caster sugar (2)

250g whipping cream (don’t whip)

1.     Beat cream cheese and sugar (1) until creamy (medium speed about 3mins).

2.     Add in whipping cream and mix.

3.     Add in egg yolks one at a time and mix well. Add in lemon juice and grated lemon skin.

4.     Whisk egg white and sugar (2) to a soft peak. Add to cream cheese mixture and mix well.

5.     Pour cheese mixture into springform pan and steam bake at 150°C for 1hour or less (amended from 1.5h, original: 2–2½ hours). Cheesecake is cooked when top is firm. Leave to cool for 30mins and keep in fridge for a few hours before serving. 

Matcha tofu cheesecake recipe

Matcha tofu cheesecake

300g silken tofu

250g cream cheese (melt in microwave)

150g icing sugar (original: 200g) may want to use even less, cheesecake is quite sweet

200g natural plain yogurt

50g full cream milk

15g gelatine powder

60g hot water (original: 50g)

1 teaspoon vanilla extract

6 tbsp matcha powder

200g digestive biscuits

80g melted butter

1.     Crush the digestive biscuits into fine crumbs in 2 plastic bag. Pour melted butter into bag and shake to mix evenly.

2.     Press tightly onto cake pan (with removable base) with the back of a spoon. Leave baking pan in the freezer until required later.

3.     Dissolve and stir gelatine powder in water. Set aside for use later.

4.     Empty the rest of the tofu cheesecake filling ingredients into an electric mixer and mix until well combined. Sieve mixture several times.

5.     Add dissolved gelatine at the end and mix thoroughly.

6.     Remove baking pan from freezer. Pour tofu cheesecake mixture into pan.

7.     Refrigerate for at least 4hrs.

Japanese cotton cheesecake recipe

Japanese cotton cheesecake

250g Philadelphia cream cheese 

6 egg yolks (1 egg = 56g w/o shell, 60g w. shell)
50g butter
100ml full cream milk
60g cake flour (I used plain flour)
20g cornflour
¼ tsp salt
2 tsp vanilla extract

6 egg whites
¼ tsp cream of tartar
140g castor sugar

Used 25cm springform pan in a 28.5cm pan (water bath).

CREAM CHEESE MIXTURE

1.     Boil and whisk (using hand whisk) milk and butter together over medium heat.

2.     Lower heat and add in cream cheese. Whisk cheese cream in till smooth.

3.     Add in yolks, vanilla, salt and whisk.

4.     Remove from heat, sift flour and fold into mixture

EGG WHITE MIXTURE       

5.     Whisk whites at low speed till foamy.

6.     Add cream of tartar and beat at high speed till bubbles become very small but still visible.

7.     Gradually add sugar and beat (on high speed) till soft peaks (not stiff peaks).

8.     Fold whites into batter 1/3 at a time.

9.     Pour into lined cake pan.

10. Steam-bake in preheated over at 160°C for about 1 hour 30 mins (Alternatively, place a foil cover loosely over the cake pan, remove during last 30mins to let top brown).

11. Open oven door slightly to allow cheesecake to cool.

Note:

·      If using springform pan, wrap with heavy-duty aluminum foil when steam-baking to prevent any water from seeping into the cheesecake.

·      Do not use silicon pan (too soft).

·      If using normal pan, line insides with parchment paper.

Adapted from: ieatishootipost

Orange tofu cheesecake recipe

Mandarin orange tofu cheesecake

300g silken tofu

250g cream cheese

200g icing sugar

200g thick dairy cream (normally use: natural plain yogurt)

50g full cream milk (used 60g cos cream was too thick)

12g gelatin powder

50ml hot water

200g oreo biscuits

80g melted butter

90g orange flavour gelatin

200ml hot water

100ml cold water

Sliced mandarin oranges, remove seeds

BISCUIT BASE

1.     Crush the oreo biscuits into fine crumbs in a 2 plastic bags (provide double layer).

2.     Melt butter in a bowl. Pour into double layer bag and shake with biscuit crumbs to mix butter evenly.

                          

3.     Press crumbs tightly onto cake pan (with removable base) using the base of a shot glass cup. Leave baking pan in the freezer until required later.

TOFU CHEESECAKE

4.     Dissolve and stir gelatin powder and 20g orange flavour gelatin in 50ml water. (might want to add more orange flavour gelatin cos can’t taste the orange OR omit the orange gelatin completely, use 15g normal gelatin and add 1 tsp vanilla essence instead)

5.     Empty the tofu cheesecake filling ingredients into a large bowl. Use an electric mixer and mix until well combined. Add dissolved gelatin mixture at the end and mix thoroughly. Pour tofu cheesecake mixture into cake pan and place in refrigerator.

6.     When cheesecake is refrigerated until only slightly firm, put sliced oranges on top (press ½ orange into cheesecake to prevent it from floating later).

7.     Dissolve remaining orange flavour gelatin in 200ml hot water. When dissolved, add in 100ml cold water. I dissolved additional 1g gelatin (can omit this 1g). Leave to cool down a little. 

8.     Remove cheesecake from freezer. Pour orange gelatin mixture into pan and refrigerate for at least 4hrs.