Name: Yogurt cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: For the bottom cookies; 60g cake flour/plain flour; 15g almond flour; 50g sugar; dash of salt; 48g unsalted butter; For the filling; 150g cream cheese (e.g. philadelphia Plain Cream Cheese); 150g mascarpone cheese; 100g white sugar; 150g plain greek yogurt; 150g heavy cream; 9g gelatin - dissolve in 30g water; 100g milk

November 22, 2019

Yogurt cheesecake

Serving Size

18cm cake pan with removable bottom

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the bottom cookies

60g cake flour/plain flour
15g almond flour
50g sugar
dash of salt
48g unsalted butter

For the filling

150g cream cheese (e.g. philadelphia Plain Cream Cheese)
150g mascarpone cheese
100g white sugar
150g plain greek yogurt
150g heavy cream
9g gelatin - dissolve in 30g water
100g milk

Instructions

1. Line the bottom of a 18 cm circle cake pan with parchment paper.
2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. Add yogurt and mix.
7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan.
11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.

October 22, 2019

Earl Grey Tea Cheesecake

Persons

Prep Time

40 minutes

Cook Time

2 hours

Total Time

2 hours, 40 minutes

Ingredients

For the bottom and top cookies

50g plain flour (T45)
30g sugar
12g almond powder
5g earl grey tea leaf - ground
40g butter

For the filling

200g mascarpone cheese
60g cream cheese (e.g. Philadelphia plain cream cheese)
95g white sugar
200g heavy cream (whipping cream)
150g boiling water
10g earl grey tea leaf
100g whole milk
8.5g gelatin - dissolve in 30g water

Instructions

1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan (from the fridge).
11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.

October 22, 2019

Tiramisu Cheesecake

Persons

Prep Time

40 minutes

Cook Time

2 hours

Total Time

2 hours, 40 minutes

Ingredients

For the bottom and top cookies

40g unsalted butter
50g plain flour (T45)
12g almond powder
40g sugar (add some more if you like)
1 to 2 tbsp instant coffee powder

For the cake

200g mascarpone cheese
50g cream cheese (e.g. philadelphia Plain Cream Cheese)
85g white sugar
200g heavy cream (whipping cream)
5g gelatin - dissolve in 20ml water
100g whole milk

For the topping

5g unsweetened cocoa powder
5g sugar

Instructions

1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

April 29, 2018

Mapo mozzarella cheese

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
600g ground beef
1 leek - roughly chopped

- Ingredient A -

2 tbsp weipa or gara soup or chicken stock powder
1 tbsp toban djan / chili bean sauce
2 tbsp sesame oil
2 tbsp soy sauce
1/2 tbsp sichuan peppercorn oil
2 tbsp brown sugar
1 tbsp red chili oil (option)
1/2 tsp sichuan peppercorns (option)
2 tbsp cooking white wine or shaohsing rice cooking wine
300ml water
300g mozzarella cheese - cut into small cubes like tofu
1 1/2 tbsp katakuriko/potato starch - dissolve 1 1/2 tbsp water
10 quail eggs

Instructions

1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 min. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 min. Peel and refrigerate until ready to use.
2. In a wok, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground beef, leek and continue stir-frying until wilted over medium heat, stirring continuously.
3. Remove from the heat and add all the ingredient "A" and water. Heat again and bring it to boil. Add the dissolved katakuriko to thicken the sauce. Then throw in the cubes of mozzarella into the wok! Gently stir the mozzarella, add quail eggs, let it sit for just a few minutes.
4. When the mozzarella is starting to soften (but still in cube shape), serve it with the hot steamed rice!

September 24, 2017

Bear cheese crackers

Ingredients

120g all purpose flour
50g unsalted flour
2 tbsp water
100g cheese
1/3 tsp fine salt
1/2 tsp soy sauce
1/2 tbsp olive oil
30g kraft powder cheese

Instructions

1. Add all ingredients in a food processor and pulse until the dough comes together.
2. Form the dough into a ball, wrap in plastic and refrigerate for about 30 mins.
3. Preheat the oven to 180 degrees. Roll out the dough to about 5 mm thickness and cut the dough with your favorite cookie cutter (or just cut it with a pizza cutter or knife into squares).
4. Bake for about 15 mins or until the crackers begin to turn light golden brown. Remove from the oven and let them cool down completely. Store in an airtight container.