Marble Chocolate Cheesecake

Sumber: Rohayah

Bahan A
180 gram mentega
20 gram serbuk koko, diayak
170 gram gula kaster
3 biji telur
120 gram tepung naik sendiri, diayak
1 sudu teh baking powder, diayak

Bahan B
250 gram krim keju
60 gram gula kaster
1 sudu teh esen vanilla
1 biji telur

Cara:
Pukul butter and gula.
Masukkan telur sebiji demi sebiji.
Masukkan tepung, serbuk koko dan baking powder yang telah di ayak. Gaul rata.
Adunan dibahagikan kpd 2 bahagian.
Di sebuah bekas yang lain, pukul kesemua bahan bahan B hingga kembang.
Tuang 1 bahagian adunan A kedalam loyang berukuran 7" dan ratakan.
Kemudian tuangkan semua adunan bahan B.
Ratakan permukaan loyang.
Tuangkan baki adunan A.
Bakar di oven 160 deg C - selama 60 mins.
Setelah masak tunggu hingga betul betul sejuk sebelum dipotong dan hidang.

Chilled Raspberry Cheesecake

From: Internet

Cake Base:-
13 (200g) digestive biscuits, crushed
100g butter, melted
4 tbsp water
1 1/2 tbsp gelatin
300g cream cheese, room temperature
125g sugar
350g raspberry pureé (I used only 200g)
125ml whipping cream

Jelly Layer:-
1 packet of Tortally Raspberry jelly crystals
1 tbsp gelatin
200ml hot water
200ml cold water

1. Prepare an 8-inch springform pan.
2. Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
3. Lay the mixture onto the tin until it covers the entire tray, using the back of a spoon to press the mixture down, till about 2 cm thick. Chill in the refrigerator while preparing the filling.
4. Sprinkle gelatin over water in a bowl and set aside until it turns spongy.
5. Place bowl over hot water until the gelatin mixture turns clear.
6. In another large mixing bowl, beat the cream cheese until smooth.
7. Add in the sugar and beat the batter until light and fluffy. Set aside.
8. Add the dissolved gelatin mixture to the raspberry pureé in a separate bowl and mix well.
9. Whip the whipping cream until soft peaks form.
10. Add the raspberry pureé mix to the whipping cream.
11. Combine the raspberry mix with the cream cheese mix.
12. Pour the batter onto the prepared crust and let it set for at least one hour in the refrigerator before pouring the jelly layer.
13. Melt the jelly crystals and gelatin in hot water till dissolved.
14. Add in the cold water.
15. Let cool for a while before pouring onto the chilled batter.
16. Chill overnight until firm before serving.

Yield : 1 8-inch cake

Non-bake Baileys’ Cheesecake

From: Internet

Ingredients:-
200g digestive biscuits, crushed
100g butter, melted
160g sugar
5 tsp gelatin powder
240ml boiling water
500g cream cheese
100ml Baileys Irish Cream
50g melted dark chocolate, optional

1. Prepare an 8-inch springform pan.
2. Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
3. Lay the mixture firmly onto the pan and freeze the batter for at least 15 minutes.
4. Pour boiling water over the sugar and gelatin powder in a small bowl and stir until dissolved.
5. Place bowl over hot water until the gelatin mixture turns clear.
6. In another large mixing bowl, beat the cream cheese and bailey’s until light and fluffy.
7. Gradually add in the dissolved gelatin mixture until smooth.
8. Poke some holes on the prepared crust layer with a skewer before pouring the cream cheese batter onto it.
9. Drop dollops of melted dark chocolate onto the cream cheese batter and swirl with a skewer.
10. Chill for at least 2 hours or overnight until firm before serving.

Yield : 1 8-inch cake

Nigella Feasts - Chocolate Heaven: Chocolate Cheesecake

Cheesecake Factory

Japanese Cotton Cheese Cake

Japanese Cotton Cheese Cake
Sumber: Cikgu Noraini

Jika kek ini dibuat dengan betul, ia akan jadi lembut , gebu dan mempunyai lubang-lubang udara yang halus. Jika ada yang tak kena, ia akan jadi padat dan tak berapa naik. Tetapi masih sedap dimakan seperti kek keju yang lain.

Bahan-bahan: (A)
70 gm gula halus
6 biji putih telur A
1/4 sudu teh serbuk krim tartar

(B)
250 gm krim keju
50 gm mentega
6 biji kuning telur A
100 ml susu segar
1 sudu besar jus lemon @ 1/2 sudu teh pes lemon
70 gm gula halus

(C)
80 gm tepung superfine/kek

Cara Membuatnya:

1. Krim keju dipotong kecil dan masukkan ke dalam periuk kecil bersama mentega, gula dan susu. Cairkan secara double-boiler dan kacau hingga adunan menjadi likat. Masukkan kuning telur dan jus lemon. Kacau sebati.

2. Angkat dari api dan masukkan tepung. Pastikan adunan masih hangat.

3. Pukul putih telur, gula dan krim tartar hingga gebu dan kental. Apabila dicolek dengan jari, adunan masih berekor. Jangan terlalu keras kerana ia akan kering.

4. Alihkan adunan pes tepung ke dalam bekas lebih besar. Masukkan putih telur sedikit-sedikit dan gaul perlahan-lahan hingga sebati.

5. Sediakan tin pembakar bulat berukuran 9 inci atau 10 inci. Griskan dan lapik kertas serap minyak.

6. Tuangkan adunan dan bakar secara water-bath. Sediakan dulang lebih besar dan masukkan air 1/3 penuh. Letakkan tin kek atasnya. Masukkan dalam ketuhar yang telah dipanaskan kepada 170 darjah celcius.

7. Bakar selama 1- 11/2 jam hingga masak. Untuk menguji kek masak, cucuk dengan lidi. Jika masih melekit, bakar semula hingga masak

Cheesecake

This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness.

Cheesecake Filling

2 pounds softened cream cheese (four 8 ounce bars)

1 cup of sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

4 eggs

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

Set a rack in the middle level of the oven and preheat to 325 degrees.

Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
Add the sugar in a stream, mixing until just combined. Stop and scrape.
Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.

Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

Cheesecake Crust

Chef Malgieri suggests using the following crust and its variations

3 tablespoons unsalted butter, softened

3 tablespoons of sugar

1 egg yolk

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.

Variations Crust with almonds:

Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients

Crust with pecans:

Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.

http://www.youtube.com/watch?v=DR2Oioi7CU0&feature=related#

Walnut Marble Cheesecake

WALNUT MARBLE CHEESECAKE
Sumber : Ida Merpati

Bahan Base
200 grm biskut chipmore or any biskut coklat
50 grm butter

Caranya :
hancur kan biskut + butter - terap dlm loyang dan sejukkan 1 jam dlm petiais

Bahan Topping
500 grm keju
7 sudu besar gula halus
3 biji telur ayam
1 sudu teh esen vanilla
2 sudu teh pati oren sunkist
walnut untuk hiasan
coklat masak + susu pekat manis + cream = cairkan dlm microwave

Cara
Pukul keju + gula + vanilla + telur + oren sunkist hingga sebati dan tuangkan atas base biskut tadi.
Tuangkan coklat cair tadi atas adunan keju dan pusing sikit supaya jadi berbelang2.
Akhir sekali taburkan walnut.
Bakar 160 = 50/60 minit cara steam bake.