Baked Peach Yogurt Cheesecake with Cornflakes Crust

Ingredients:

Cornflakes Crust:

1 cup cornflakes, crushed
100 g cream cracker, crushed
80 g butter

Cheesecake Filling:

250 g cream cheese
2½ tbsp (25 g) icing sugar
25 g butter
2½ tbsp plain flour + 1/2 tbsp cornflour or 3 tbsp (25 g) flour
1 egg
2 eggs, yolks and whites separated
3 tbsp (35 g) icing sugar
pinch salt
75 g yogurt
3 halves peaches, sliced thin

Method:

To prepare the crust or base:

Base a 18 cm springform cake pan with parchment paper, set aside.

In a bowl, mix together cornflakes and cracker.

Gradually, add-in butter and mix until the mixture begin to clump together.

Pat crumbs into the bottom of the prepared cake pan.

Keep in refrigerator while preparing cheesecake filling.

To prepare the cheesecake filling:

Preheat oven to 160 °C.

In a large bowl, whisk 2 egg whites with 3 tbsp sugar and salt till soft peak form, set aside.

In a separate large bowl, cream together cheese, butter and 2½ tbsp sugar till pale, light and fluffy.

Fold-in flours mixture, and mix to blend.

Stir-in egg and egg yolks, whisk till smooth.

Pour-in yogurt and mix thoroughly to combine.


Gently, fold-in stiff egg whites and mix to homogeneous batter.

Pour batter into the prepared crust.

Put a tray of shallow hot boiling water into the bottom rack of preheated oven, and bake batter for 1 hour or till puffy, golden brown on surface and center is just slightly jiggly/wobbly.

Turn-off oven and leave the cake cool completely inside the oven for at least 3 hours.

Remove from oven and refrigerate overnight or till ready to serve.

New York's Style Cheesecake with Gram Crust

Ingredients:

Gram Crust:

1/2 cup gram/besan/chickpeas flour
1/3 cup sugar
1/8 tsp salt
1/4 cup water
1/2 cup butter

Cheesecake Filling:

450 g cream cheese
3/4 cup icing sugar
1 ¼ tbsp cake flour
3 tsp zest of half orange
2 tsp zest of half lemon
2 egg
1 egg yolk

Method:

To prepare the crust or base:

Base a 18 cm springform cake pan with parchment paper; set aside.

In a bowl, mix together gram flour, sugar, salt and water.

Gradually, add-in butter and mix until the mixture begin to clump together.

Pat crumbs into the bottom of the prepared cake pan.

Keep covered in refrigerator for at least 2 hours while preparing cheesecake filling.

To prepare the cheesecake filling:

Preheat oven to 250 °C.

In a large bowl, combine cheese, sugar, flour and zests; whisk till smooth batter.

Gradually, add-in eggs and yolk, whisk thoroughly till smooth and fully incorporated; set aside.

Put a tray of shallow hot boiling water into the bottom rack of preheated oven.

Pour batter into the prepared crust and bake in the preheated oven for 12 minutes.

Reduce oven temperature to 100 °C.

Continue baking for another 1 hour or till cake is mostly firm and center is just slightly jiggly/wobbly.

Turn-off oven and leave the cake cool completely inside the oven for at least 3 hours.

Remove from oven and chill overnight or till ready to serve.

Polish Cheesecake (Sernik) with Peanut Crust

Ingredients:

Peanut Crust:

1 cup skinless peanut, toasted and coarsely grounded
1 cup all-purpose flour
1/2 cup sugar
2/3 tsp salt
90 g butter

Cheesecake Filling:

125 g butter, soften
1 cup icing sugar
450 g ricotta or cream cheese
4 eggs, separated
1 tbsp all purpose flour
1/2 tbsp cornstarch
1/2 tbsp baking powder
1 tsp lemon zest

Method:

To prepare the crust or base:

Base a 18 cm springform cake pan with parchment paper, set aside.

In a bowl, mix together peanut, flour, sugar and salt.

Gradually, add-in butter and mix until the mixture begin to clump together.

Pat crumbs into the bottom of the prepared cake pan.

Keep covered in refrigerator while preparing cheesecake filling.

To prepare the cheesecake filling:

Preheat oven to 180 °C.

In a large bowl, whisk egg white till soft peak form, set aside.

In a separate bowl, cream together butter with half of the sugar till pale, light and fluffy.

Add-in half of the cheese, mix well to fully incorporate; set aside.

In a large bowl, combine egg yolks with the remaining half of sugar and cheese, mix till well blended.

Add-in butter mixture into the yolks mixture and whisk thoroughly till smooth.

Add-in the remaining dry ingredients and stir well till incorporated.

Gently, fold-in stiff egg whites and mix to homogeneous batter.

Pour batter into the prepared crust.

Put a tray of shallow hot boiling water into the bottom rack of preheated oven, follow by the filled pan and bake for 1 hour or till puffy, golden brown on surface and center is just slightly jiggly/wobbly.

Turn-off oven and leave the cake cool completely inside the oven for at least 3 hours.

Remove from oven and refrigerate overnight or till ready to serve.

Steamed Japanese Cheesecake

Ingredients:

2 eggs
1 cup sugar
1/3 cup milk
100 g cream cheese
1 1/2 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp vegetable oil

Method:

Grease a 22cm cake pan.

In a deep bowl, beat eggs and sugar until thick and pale.

Add-in soft cream cheese and baking soda, mix-well for few minutes.

Add-in flour and baking powder, mix to incorporate.

Pour-in milk and stir till the mixture become milk white sticky batter.

Stir-in oil.

Pour batter into prepared pan.

Steam over high heat for about 1 hour with a cover that wrapped with kitchen towel to avoid water vapor droplets, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for at least 10 minutes and turn out onto a plate and cool completely.

Tiramisu

Ingredients:

4 egg yolks
4 egg whites
250 g icing sugar
500 g mascarpone cheese
300 g savoiardi biscuits
3 liters rectangular box

Coffee Soaking Syrup:

3/4 cup Italian espresso coffee
3-6 tbsp sweetened almond milk
6-12 tbsp whisky or rum

Topping:

2 tbsp unsweetened cocoa powder

Method:

Prepare the espresso coffee and let cool.

Add-in milk and alcohol, put aside.

Whisk egg yolks with half amount of sugar till it has a smooth consistency.

Mix-in mascarpone cheese and put in fridge.

In a separate bowl, whisk egg whites till almost stiff, add the remaining sugar and continue whipping till stiff peak formed.

Fold the stiffed egg whites into the mascarpone-egg yolks mixture and mix carefully using spoon.

Dips savoiardi biscuits with sugared side down into coffee soaking syrup and make a base layer of savoiardi with sugared side up in a rectangular box.

Spread-on half of the prepared mascarpone cream evenly on top of the base layer, follow by the second layer of savoiardi biscuits and finish the tiramisu with another layer of the remaining mascarpone cream.

Put the tiramisu in fridge for at least 3 hours or overnight.

Right before serving, sift a thin layer of unsweetened cocoa powder onto the surface of tiramisu.