Friday, July 03, 2009

Mango Cheesecake


Mango Cheesecake

This mango cheesecake is so yummy that I can’t pass to post here in my long time sleeping food blog. The ingredients are so simple and it’s darn easy to make. I’’m going to make this recipe a standard and play with other flavors by substituting mango with other fruits. Compared to cheesecakes I’ve done before, this is lighter and less creamy but the right combination of acidity and creaminess makes a mild contrasting flavor, yet it still blends in your palate. I’ll make it simple here because I am following a Chinese cookbook that is quite complicated for first timers. I think the author assumes that the reader of his book had experience of making cheesecakes. If you follow the cookbook exactly, you’re likely to get lost in the middle and fail.

First of all, basic technique for cheese cakes is to use the ingredients at room temperature, as I am in Asia, my kitchen’s temperature would mean around 20 – 30 degrees C to avoid confusion on the term “room temperature”. It is important to make sure that the cream cheese, whipping cream, eggs and mango are at room temperature. The purpose of which is to have a fluffy, smooth and homogenous mixture as we are dealing with acid and cream which usually separates when mixed cold. I have failed my cheesecake before I knew it.
Ingredients:
Digestive biscuit (for cake base)
500 g. cream cheese
120 g. sugar
30 g. corn flour
1 Tbsp. Lemon juice
1 lemon zest, grated
150 g. mango, sliced
3 eggs
150 g. whipping cream
Mango slices (for topping)

Procedure:
1. Crumble the digestive and press it onto the bottom of a greased round 20-cm baking pan and refrigerate for 15 minutes. I recommend not use spring form pan to be sure that no water can get into the mixture during baking as it will be in a water bath.

2. Using an electric beater, beat cream cheese until light and smooth, add sugar and cornflour.

3. In a blender, blend lemon juice, lemon zest and mango until well blended.

4. Add the mango mixture to the cream mixture. Beat until well combined.

5. Add eggs one at a time while beating until smooth. Add whipping cream until well combined.

6. Pour the mixture onto prepared biscuit base. Cover and seal the top with foil.

7. Place the baking pan in a larger baking pan with hot water, assembling a water bath. Bake in a water bath at 160 degrees C. for 60-70 minutes.

8. Remove the cake from the oven and refrigerate. To remove the cake from the tin, trace the sides with a knife or spatula. Submerge the bottom of the pan in hot water for about 2 minutes. Prepare a plate lined with cling film and place it on top of the tin, flip at once, now transfer it to a cake tray by flipping over so that the case base is at the bottom.

9. Arrange mango slices on top of the cake. Chill and serve.

Handy tips: Do not open the oven every now and then to check. To tell when the cake is done, shake a little bit and if the mixture is not moving, meaning it has completely set. It’s done. Do not remove the cake right away from the oven, sudden change in temperature will cause it to crack on top, instead turn off the oven and leave it open for few minutes until it cools down.

Original source: Fantastic Cheesecakes by Alex Goh

Stumble Upon Toolbar

Thursday, November 13, 2008

Box of Chocolate


Box of Chocolate with 32 pieces bite size seashell semi-sweet chocolates filled with almonds..

Treat your loved one a chocolate bliss. These home made seashell chocolates are intricately made for your indulgence. One bite is not enough! How about 32 heavenly bites? It's at its best when chilled.




Stumble Upon Toolbar

Wednesday, November 12, 2008

Kitchen fixtures


Been shopping something for my kitchen. I was looking for a multipurpose working table and found out this collection of enclume pot racks which look cheek and multi functional. I really need this one to have the things I need within my reach when I'm cooking or baking. This would perfectly fit in our outdoor kitchen in the barbeque area. All I need is to gather all my things and put them above or below this rack and use the board as my working table. This would complement our outdoor brick oven too! Perfect for barbi time!

Another thing that I wished I have in my kitchen is this:I would love to have this unit added to my kitchen so I can see all the pots and pans. When I need to grab one in the middle of cooking I can see it immediately without making a mess, no need of opening cabinet doors with oily hands. Oh and I love these kinds of pots and pans too!

Stumble Upon Toolbar

Wednesday, October 29, 2008

Welcome Cake



Basket weaved designed cake for my friend's hubby who is coming home.

Stumble Upon Toolbar

Birthday Cake



I guess this blog will get sweeter for the days to come. I'm really into cakes... I have mastered the cakes before but now that I have the time for decorations, I'm getting hooked in cake decorating.

here's another birthday cake last week's order

Stumble Upon Toolbar

Wednesday, October 22, 2008

Doll Cakes



Here are samples of doll cakes I've made, inspired by my friend Joan who makes gorgeous cakes. I really enjoyed decorating this cake. In fact I have dressed the doll twice! It's a detailed work, it can not be rushed but when you order this ahead of time, I can make it for you too!

Stumble Upon Toolbar

Saturday, October 11, 2008

chilli chicken with stir-fried noodles


I always see dark stir-fried noodles in food courts and fast food restaurants. It is often served in a sizzling plate with the noodles swimming in dark sticky sauce obviously loaded with cornstarch. It looks so good but I'm often disappointed with the blank taste of the sauce. the advantage of making it at home is you can modify it the way you like it. I just discovered the sauce to use, it is the dark soy sauce. With just minimal amount to add to the egg noodles, it turns magically into a very rich dark color but not too salty. I didn't make much sauce as I don't my noodles swimming in sticky sauce like in the fast food stalls. I just stir-fried it with the sauce for a few minutes.

This is a quick simple meal to make. I'm not very precise with the amount but you may adjust it accordingly. It is important to keep everything ready next to before start cooking because everything happens so quickly in this dish and they are not so pleasant when overcooked or not cooked at the same time. You may use two burners so as to cook the noodles and the chicken at the same time.

onion and garlic
Chicken fillet (cut in strips)
jelapeno chili
egg noodles
dark soy sauce

Sauté garlic and onion until translucent, add chili, chicken and stir-fry until chicken is done.

Prepare the noodles by blanching it in a boiling water for few minutes until half cooked. Drain and place it in another pan for stir-frying. Stir fry with soy sauce for a few minutes stirring constantly until noodles are well flavored with the dark soy sauce.

Serve Chicken with noodles. Best eaten while still warm.

Stumble Upon Toolbar