bake cream cheese

Bahan A :



250g cream cheese

50g butter

100ml susu segar

6 biji kuning telur

3sb jus lemon

1/4 sudu kecil garam

60g tepung kek / tepung superfine

20g tepung jagung



Bahan B :

140g gula kastor

6 biji telur putih

3/4 sudu kecil jus lemon



Cara-cara :



1) Cairkan cream cheese, butter, susu - double boil. Ketepikan dan biarkan sejuk.



2) Campurkan tepung gandum, tepung jagung, kuning telur, garam dan jus lemon dalam adunan cheese. Gaulkan sebati.



3) Dalam bekas lain, pukul putih telur dan jus lemon hingga berbuih. Tambah gula dan pukul sampai meringue / adunan bertanduk.



4) Campur adunan bahan A dalam adunan bahan B. Kacaukan sebati guna spatula.



5) Tuang dalam loyang yang sudah dilengserkan dengan marjerin dan dilapis kertas baking.



6) Bakar kek pada suhu 160 degrees C lebih kurang dalam 1 jam< 35 min hingga 40  160-170 deg menggunakan kaedah 'bain-merie' - water bath.

mango cheese cake

non-bake mango cheesecake

light & smooth like mousse texture. this is the nicest non-bake cheesecake i ever made.
Ingredients: (18cm square pan)
Base:
50g digestive biscuit crumbs
50g oreo biscuit crumbs
40g melted butter
 Filling:
200g cream cheese
1 tbsp rum
1 tbsp lemon juice
55g sugar
200g mango puree
1 tbsp gelatin
3 tbsp boiling water
200ml whipping cream (whipped)
2 tbsp icing sugar

1 mango (cubed)

Mango puree topping:
100g mango puree
2 tsp gelatin
3 tbsp boiling water



A tablespoon is 15 ml


A teaspoon is 5 ml

therefore 2 tablespoons is equal to 6 teaspoons


Method:

1. Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.

2. Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.

3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.

4. Cream cheese, sugar, lemon juice and rum together till smooth and creamy.

5. Add the warm gelatin solution to mango puree and blend well.

6. Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).

7. Pour cheese mixture onto cake base and chill for at least an hour.

9. Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.