Monday, September 22, 2014

Nutella Cheesecake Bar

 







After ate my cookie dough cheesecake bars, my sil fell in love with it, I was quite surprised as she is not a cheesecake person. After that, she will whatsapp me the cheesecake recipes when she spotted one that looks good. This one was sent by her as well and I promised to bake for her mid autumn party.


Recipe adapted with slight modification from The Moonlight Baker and Live Love Pasta


Ingredients: for 8" square cake pan
120g oreo biscuits, crushed
50g unsalted butter, melted
500g cream cheese, at room temperature
2 eggs, at room temperature
90g castor sugar
1/4 cup + 1 tablespoon dairy whipping cream
1 tsp homemade vanilla extract
1/4 cup Nutella

Method:
1. Preheat the oven to 170C. Line the cake pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)
2. Mix the melted butter and oreo biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 5 minutes. Remove pan to a cooling rack. (I prepared a few hours ahead and chilled in the fridge)
3. Cream sugar and cream cheese in the mixer until smooth. Add vanilla extra and mix until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add 1/4 cup whipping cream and cream until well combined.

6. Pour out 2/3 of the cream cheese mixture and set a side.
7. Add nutella and 1 tbsp of dairy whipping cream to the remaining 1/3 cream cheese mixture in mixer and mix until well combine.
8. Pour the plain cream cheese filling into the prepared biscuit base. 
9. Then pour the nutella cream cheese filling layer on top of the plain cream cheese filling and spread evenly.
10. Bake in the preheated oven at 170C at the center rack of the oven for about 35 mins, or until the center jiggles slightly.
11. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours,
12. Cut and serve.

Verdict?
This cheesecake is rich and creamy, with the nutella added, it tasted heavenly, I received a lot of compliments too. I prefer eating it when chilled than room temperature which the cheesecake will be soften. A keeper recipe!



This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Friday, September 19, 2014

Singapore Black Fried Carrot Cake Chai Tow Kway





After I made the radish cake, I decided to keep some to try out my favourite black fried chai tow kway. as I just aga aga (estimated) used the ingredients and churn out this dish, so I do not have the exact measurement, just adjust to individual liking. As I love black black chai tow kway, I added some dark soya sauce to enhance the color :D.

Ingredients :
radish cake, chopped into small pieces
1 tbsp garlic, chopped and minced
2 eggs
sweet preserved radish or chai po 甜菜脯 , rinsed and drained
dark soya sauce
fish sauce
mushroom sauce
sweet soya sauce (I used a lot lol)
pepper

Garnish :
spring onions, chopped


Method :
1. Heat up the wok with cooking oil, add in garlic and sautee until golden brown and fragrance.
2. Throw in the chopped radish cake and sweet preserved radish or chai po 甜菜脯 and stir fry for awhile.
3. Add in dark soya sauce, sweet soya sauce, mushroom sauce, fish sauce, pepper to your taste, mix well. Lastly pour in 2 beaten eggs, mix well and dish out.
4. Garnish with some spring onions and serve immediately.

Verdict?
Dear daughter and husband commented that the tasted is near to the store-bought. However as my radish cake was a bit hard to begin, although the radish cake is soften a bit after cooking, but still a bit too hard but taste wise they gave high marks hahaha... 






I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple

Wednesday, September 17, 2014

Cookie Dough Cheesecake Bar II


 




This was prepared when my SIL and family coming over to my place, and so nice of her and BIL in order not to trouble us, they ordered catering food to my house. Since they already prepared the food, I decided to make some beverages and desserts for them. My nieces and nephew love to eat cheesecake and I believes they will like this cookie dough cheesecake bar since I received a lot of double thumbs up when I prepared for my previous party and also to my colleagues.

Recipe from here with modification and "The Essential Chocolate Chip Cookbook".

Ingredients :
Crust :
1 1/2 cups digestive biscuits (crushed)
5 tbsp or 70g unsalted butter, melted

Chocolate Chip Cookie Dough :

70g salted butter, room temperature
50g light brown sugar
3 tbsp granulated sugar
1/4 tsp salt (I omit since used salted butter)
1/2 tsp vanilla extract

 85g plain flour
1 cup chocolate chips
 

Cheesecake Filling :
285g cream cheese, room temperature (I used only 250g as I do not want to open another pack just to use 35g)
50g sugar
1 large egg, room temperature
1 tsp homemade vanilla extract

 
Methods :
1. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)


2. Mix the melted butter and digestive biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. 

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake at preheated oven at 160C for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature


Verdict?
Everyone loves this cookie dough cheesecake bar, my sil who don't really like cheesecake even gives a thumb up, my bil who seldom sound out also praised it, my nieces and nephew of course like it too as they had multiple servings. When I bite into it, then I realised how much I miss it :P.


 I'm linking this post to Cook-Your-Books #16 organised by Joyce from Kitchen Flavours.




This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

LinkWithin

Related Posts with Thumbnails