Swirl Chocolate Butter Cream Cheese Cake

Seriously this is so delicious! It is that buttery flavour of creamy buttery cake mix with bites of cream cheese hmmm....nothing gets better than this! so far is the best combination ever for butter cake i suppose.  For this bake, i created a simple swirl pattern with dollops of cream cheese on top.  Looks so much beautiful and adding a deliciousness to our eyes before we taste it! yeah!

SWIRL CHOCOLATE BUTTER CREAM CHEESE CAKE

Ingredients (A)
250g Cream Cheese ( room temperature )
60g Granulated Sugar
1 Egg
1tbsp Corn Flour
* Beat all ingredients until double volume and set aside.

Ingredients (B)
250g Golden Churn Butter
130g Granulated Sugar
4 large whole eggs ( or 5 medium eggs )
1tsp vanilla
200g cake flour ( reduce 4tbsp replace with 4tbsp coco powder )
5tbsp milk
1tsp chocolate paste

METHOD:
* Grease and line base & side 8" square pan.
* Pre-heated oven 160c ( i preheated my oven at 180c )
* Beat Ingredients (A) set aside.
* Ingredients (B) - Beat butter & sugar until double volume, add in egg one at a time follow with vanilla, mix and mix well.  Fold in sifted flours ( cake flour, coco powder ) into butter mixture mix well, batter might be little lumpy and its normal.
* Pour half of chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter,  and pour the remaining chocolater batter on cream cheese layer. Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.
*  Bake at 180c 1hour 10 minutes in middle rack. Another 10 minutes moved to lower rack. ( Please note that if use a lower temperature to bake remember to longer the duration of baking )

PERFECT Japanese Cotton Cheesecake

20.09.2016 -  After many years of trying this temperature that temperature, many failures, wastage and a time that i totally stop baking this particular cake.. finally, this time with this method, my Japanese Cotton Cheesecake came out perfect!.

This is my 2nd attempt of using below method to bake, i finally get a smooth top perfectly, no cracks and shrinkage!!  I used steambake method instead of waterbath, i find that with this method, my cake bottom stay dry.  This is how my oven works, see below method of baking.

INGREDIENTS :
250g Cheese cream (room temperature)
6 egg yolks
70g sugar
60g butter
100ml fresh milk
1tbsp lemon juice
60g cake flour
20g corn starch ( can replace with potato starch )
1/4tsp salt ( if you used unsalted butter, u may omit this )
2tsp vanilla

6 egg whites
1/4 tsp Cream of tartar
70g Sugar

METHOD:
* Grease 8" round pan base and side, line grease paper base, side dust with flour.
* Double boil, melt cheese, butter, milk and sugar set aside to cool and add in egg yolks one at a time, vanilla, lemon juice mix well with balloon whisk.
* Sift cheese & egg mixture to free of lumps.
* Sift and fold in cake flour & corn flour slowly with a whisk.
* Beat egg white until soft to firm peak.
* Mix into batter 3 batches. 2 time with whisk, last with spatula.
* Pre-heated oven with waterbath 200c.
* Bake 200c 20 minutes ( center rack )
            160c 40 minutes ( lower rack )
            Off Oven closed door - 30 minutes ( with water tray inside )
            Bake again at 130c 10 minutes ( removed water tray )

Happy Baking!!

 

 So delicious!!!

          

Light Cheddar Cheesecake (IV)

This is my no.4 Light Cheddar Cheesecake.  So far each with different temperature tested.  All tasted just the same with the same recipe but slightly different in texture.

The most airy and cottony ones goes to light cheddar cheesecake no.2.  The rest of no.1, no3 and  no.4 is light, texture like sponge cake almost to cottony, but well, i am very happy with 4 of them. All considered successful.

For this no.4 Light Cheddar Cheesecake, the temperature i followed Japanaese Cotton Cheesecake temperature at 200c 20mins, 160c for 40mins and 30mins off oven, 10mins 130c.  The cake has no cracks. texture spongy, taste delicious.

LIGHT CHEDDAR CHEESECAKE
6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula / balloon whisk to stir until melt ( where u will see lumps ), melting the cheese might take a little while, so be patience.  After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white )

4. Preheat the oven to 180C with a water bath. ( pls see the above temperature i used to bake this cake not used one temperature )

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean.

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

YUMMY at least i satisfied my brunei cheesecake craving

Light Cheddar Cheesecake III

25.12.2014 - Batam, my 3rd light Cheddar Cheesecake turn out same texture as 2nd baked i did.  light and airy cottony cheesecake.

But i experiment and changed my baking temperature again. this time preheat oven 200c, with 1/2 cup waterbath inside, bake at lower rack, no refilled water until dry finished.   Total baking time 60mins, first bake 180c-190c for about 32mins and reduce to 170c until finished.

As you can see, my cake look nicely brown, smooth top.   after 10mins a little wrinkles side.  After 30mins cooling, the cake not as tall as the 2nd time i made, so much wrinkle at the side shrink with parchment paper lining.

But overall this cake still airy cottony and delicious with lots of shredded cheddar cheese topping.

INGREDIENTS
*makes a 8x8 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour ( i used all purpose flour on my 1st bake, 2nd bake i used cake flour )

Method
1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well. ( I beat egg yolks with half sugar till lemony color double volumn, mix in melted cheese mixture and 2 times shift the cheese batter to get rid of lumps )

3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. ( the batter become very thick, shift have to be slow )

4. Preheat the oven 200c with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) of the baking pan

5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.

8. Pour the batter into the prepared pan and smooth out the surface.  8.5" x 8.5"

9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.  ( first bake 180c-190c for about 32mins and reduce to 170c until finished. ) 

10. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

Yummy Yummy Cheesy Crazy :) hhahaaa......

Happy Baking 

Butter Chocolate Cheese Cake

14.12.2014 - I remember this cake go gaga on the food blog and internet! everyone was trying out this cake and so do i.  It was really damn good!! i seriously love it!! i bake for myself as my Birthday Cake!! :) delicious indeed and rich.

Forget the fats after all gone into your stomach! because it really that yummy and you can't stop eating.  ENjoy!!

Recipe adapted and modified by Enne Tay, member of Baking’s Corner FB group (original recipe by Kitchen Capers)

A - BUTTER CAKE INGREDIENTS
230-250g butter, soften ( i used 250g golden churn ) 
160g caster sugar ( i reduced sugar to 130g, perfect sweetness of the cake ) 
4 large eggs/5 small eggs
1 tsp vanilla essence
200g self rising flour, sifted (replace 4 tbsp of flour with cocoa powder for chocolate flavour) ( i used cake flour added 1tsp baking powder )  
5 tbsp milk/whipping cream ( i used fresh milk )

B- CREAM CHEESE INGREDIENTS
250g cream cheese, soften
60g caster sugar
1 egg
1 tbsp corn flour/self rising flour/all purpose flour * i used self rising flour


Directions

– grease and line an 8 inch square pan. preheat oven to 160c

– beat ingredients B till fluffy and set aside

– from ingredients A, beat butter and sugar till pale and fluffy. add in eggs one at a time and mix well. add in vanilla essence and milk. mix well

– fold in sifted flour (together with cocoa powder ) into butter mixture. mix well

– spread half portion of batter into pan, then spoon in cheese mixture (B). cover cheese mixture with the remaining portion of cake batter (total of 3 layers)

– bake at 160c for 60-70 mins or until cake is done ( i baked at 180c for 1 hour 20 minutes, 1hr on middle rack, 20mins removed to bottom rack oven ) 

- If making cupcakes, bake for about 30-35 mins

- Removed cake to wire rack to cool.

Japanese Cotton Cheesecake

Continue updating my blog, has been away from blogging for so long, busy cooking and baking away left my blog far behind.  im going to continue uploading all my cooking from where i stopped last year october 2014. :) i know its where..but i have to keep them all posted for my cooking record. Cheers to all and Happy New Year 2015.

16.10.2014 - Batam.  Bake a lovely Japanese cotton cheesecake for my mom and sisters came all the way from Msia-Spore-Batam for a short visit. Im using the same Japanese-cotton-cheesecake recipe on my blog few months ago.  You will find this recipe bake at 180c reduce temperature to 170c 17mins before finish.

I use such high temperature because my oven is not going to cook my cheesecake at 160c duration 1hr 30mins ( which i've ever tried and end up a half cooked cheesecake and very bad ) you may adjust your own oven temperature to gets a perfect japanese cheesecake baking.

Here are some pictures of the baking process.

Light Cheddar Cheesecake II

08.08.2014 - Batam, Nongsa.   Tomorrow need a cake for my son to bring to school.  Thought of making this simple cheesecake.

The first time i bake Light cheddar cheesecake was back in 18.11.2013.  Unfortunately i didn't know where had gone wrong that my cheesecake not so airy, cottony but i am actually happy with the volumn texture result that just what i am after for Brunei Cheesecake style.

However, the 2nd time i make, you can see that in my pics show this cake actually turn out super airy, spongy and light, just like japanese cotton cheesecake.. it should be the baking temperature that i used that is 180c instead of 150c in the original recipe compared to the 1st bake and surprisingly it works!

I did the same baking way to my japanese cotton cheesecake recently with a high temperature of 180c ( for my oven ).  I expect my cake to be shrink as the temperature is hot, but my cake top shrink nicely without a slight wrinkle to my cake (lol), and shrink a little each corner of  the cake when cooling, i don't panic, i know its absolutely normal.

This is the recipe again i used for this cake.  The red wordings not from the original recipe.
*makes a 9x9 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.  

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white ) 

4. Preheat the oven to 180C with a water bath.

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".  

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean. ( For my oven, i bake at 180c for 60mins )  

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

Best Ever Japanese Cotton Cheesecake

21.06.2014 - Nongsa, Batam.  Today bake myself another japanese cotton cheesecake...keep on trying until i get to perfection.  This time is a shocking method i used....(lol) i am baking my sensitive and delicate cheesecake at the temperature of 180c !!! ta-da!! haaaa.....however it works for my cake this time. :)

I have been trying baking cotton cheesecake with the temperature as low as 150c but my cake always came out not cook and with the temperature 160-170c...i even tried with the steambath tray placed at the lower rack and put the baking pan unattached with the water tray, it didn't work either!! i did this because i didn't want my cake to be wet and soggy, i did ever tried putting 4 baking tins at the corners, or i bake at the middle rack, but nothing's work!! everything i tried seems to fail me!!

I realize it was my oven temperature problem but i can never get it right.  My 3rd and 4th cheesecake had failed me again!!  It came out soggy, wet and texture just half cooked or getting just way too soft...very bad in another word.  i sometimes suspect the quality of one baking pan is the main culprit.

Today, its my 5th attempt of baking a cottony cheesecake and i saw Anncoojournal.com recipe again, i had keep her cheesecake on my list to try for a longtime though, so i tried hers.

I follow every ingredients in the recipe except for one thing "the temperature". Well at least i try..... for the better or worse...Any bakers will disagree with my method i think....they would say cake will cracks, burn very fast or rise too quicky and shrunk whatever it is, my cake just didn't disappoint me this time!! All i wanted is a cooked cheesecake that is edible!!  180c temperature result really blows me away!! definitely will keep the recipe with this temperature of baking for my oven.  it came out perfectly PERFECT!! Surprise... Suprise!!

Its the most beautiful japanese cotton cheesecake that i have ever made!! shrinks a little at the side which is very normal, no cracks or half cooked.  I will keep the same temperature n using the same pan to bake a good japanese cotton cheesecake with MY OVEN!! :) * Im overwhelming with the result!! so happy indeed.

INGREDIENTS :
265ml Full cream milk or Low fat milk
85g Butter
250g Cheese cream (room temperature)
40g Plain flour
35g Corn flour (sift together with plain flour)
7 Egg yolks (large eggs)
2 tsp Vanilla flavor

7 Egg whites ( large egg )
3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
125g Sugar


Method:

Grease 9" square cake pan with parchment paper base & side 2" higher set aside.

Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.  Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )

In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.
Pour cheese cream mixture into the pan.

Steam bake at preheated 150C for about 1 hour 15 mins.  Place cake tin at the lowest rack in the oven.  *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.

( I pre-heat  my oven at 180c, preheat for 10mins without putting in the steambath tray.  When the oven is ready to bake, Put a cup hot water fill in the black baking tray ready for steambath baking method and in the cake. Bake at lower rack oven at 180c for 53mins and reduce temperature to 170c for 17mins till finishing.  A total time 70mins, i let my cake brown till finish without covering the top.  Leave at oven door adjour for 45mins and remove from oven leave it to cool to room temperature before into the fridge.  Best result to consume is to fridge for 4 hours or overnight. )

Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve.