1st time I made this cheese cake and receipe from Celebrity Chefs' Cookbooks by Catherine Lau but I need to modify to suit my making.
Ingredients:
Base: Butter 100 g diced
Digestive biscuits 170 g finely crushed
Brown sugar 30 g
Cocoa powder 30 g sifted
Cornflakes 50 g crushed
Filling
Cream cheese 500 g diced
Castor sugar 140 g
Powdered gelatine 1 1/2 Tbsp dissolved in 80ml water
Thickened cream 600 ml
Colouring pink, yellow, purple and green
Topping
any decorative rice candies
Method:
Base: Melt the butter in a pan over low heat. Stir in all the mixture and mix well. Be aware not to burn it. Press into a greased 23cm spring form or false bottomed cake pan with the back of a metal spoon or with your hand. Cover cake pan and refrigerate for at least 30 minutes.
Filling
. Beat cream cheese and sugar until smooth. Pour in gelatine and mix until
combined. Blend in Cream.
. Divide the filling into four equal portions. Add a different colouring to each
portion.
. Pour one portion of filling on biscuit base. Refrigerate for a few minutes to
set. Repeat with the remaining portions of filling.
. Cover cake pan. Refrigerate for at least 6 hours.
Topping
. Transfer cake to a serving plate and decorate with the colourful rice candies
before serving.
Pandan Coconut Cheese Cake
What u need:
(A) 500 g cream cheese
100 g sugar
(B) 3 eggs yolk
(C) 20 g flour
(D) 200 g coconut milk and 1 teaspoon of Pandan leave juice or the Pandan colouring
(E) 3 egg white
75 g sugar
way to do it:
1. Cream (A) and add (B) and cream until smooth.
2. Add (C) and mix thoroughly.
3. Add (D) into the mixture from step 2.
4. Whip (E) and add into the Cheese mixture from step 3.
5. Bake in water bath at 160*C for 60 - 70 mins.
6. Remove from the oven and let it cool. Let it refrigerate and serve cold.
These are the 2 cheese cake I made for CNY this year. Despite time consuming and expensive for the cheese, I like to make cheese cake.
