Pillow Cheesecake with Salted Butter Caramel Sauce

It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.

Serves 12

Chocolate Shortbread Base, from Trish Deseine:

250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder

Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.

Cheesecake Batter:

2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon

Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.

Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.

Salted Butter Caramel Sauce, adapted from Guillemette:

240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!

This one was a keeper. We had friends over that evening and we could not stop pigging out. The cake was so light it was a sin. The sauce was so incredible we are all guilty of gluttony....it is decadent over ice cream.

Donna's Famous Cheesecake

Ingredients

* 2 cups graham cracker crumbs
* 1 1/2 tablespoons butter, softened
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 4 eggs
* 1 (8 ounce) container sour cream
* 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter
or margarine with your hands. Flatten out crust on the bottom of the
spring form pan.
3. In a large bowl, beat softened cream cheese until smooth. Beat in sweetened
condensed milk and mix until combined well. Add the eggs, sour cream and
vanilla, and continue to beat. Mix until very smooth, and pour mixture into
the spring form pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over
the top of the batter.
4. Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.

Cheesecake Simple 'n' Creamy

250gm cream cheese philidelphia
3 tbs unsalted butter
3/4 cup castor sugar
150ml plain yogurt Marigold
1 tbs jus limau nipis/lemon
1 tbs cornflour
3 biji telur

utk base :

1 cawan biskut hancur + butter cair. tekan pada loyang n sejukkan. utk adunan ni saya gunakan loyang size 7". kalo pakai yg 8" leh juga tapi mungkin cheesecake akan jadi rendah sket lah.

cara2:

1. Putar creamcheese + butter.
2. Masukkan gula sikit sikit utk elakkan adunan berbintil nanti. Bila dah lembut dan creamy, tuangkan sedikit sedikit yogurt, diikut jus limau nipis.
3. Kemudian masukkan telur sebiji demi sebiji. last sekali masukkan tepung jagung.
4. Bakar dlm oven yg telah dipanaskan dulu. Saya guna suhu 150C dan bakar waterbath selama 45-50min.

Note :

Saya nak yg creamy so bila dah cukup masa saya goyang loyang n nampak kat tengah tu gegar2 sikit, bhgn tepi sume dah set. so off oven n biar cheesecake dlm tu abt 1 hr smpai oven sejuk. pastu sejukkan kat luar dan bila dah sejuk betul, masuk dlm fridge.

Chocolate Indulgence

Bahan-bahan ( loyang 9" )

• 2 cwn gula (kisar)
• 2 cwn tepung (ayak)
• 3 biji telur grade A
• 1 cwn koko powder
• 1 cwn susu cair
• 1 cwn minyak(sy gune butter cair)
• 1 cwn air panas didih
• 1 tsp soda bikarbonat
• 1 tsp baking powder
• 1 tsp esen vanila

Cara-cara

1. Tepung +koko powder+soda bikarbonat+baking powder di ayak bersama
2. Pukul gula dan telur sampai kembang, tambahkan esen vanila
3. Masukkan susu dan minyak/butter cair dlm adunan,kacau sebati
4. Masukkan bahan2 yg diayak (cara 1) kedalam adunan. gaul dgn cara kaup balik
5. Last skali masukkan air panas..kacau sebati bakar selama 45 minit pd suhu 175-180degree. bule juga kukus slame lebih kurang 1 jam


Lapisan 1

Heavenly White Chocolate Mousse

INGREDIENTS:

1. Ganache :


250 gm White Chocolate
1/2 cup Cream
60 gm Butter

Method :

1. Grate the chocolate, put in a bowl and set aside
2. Boil the cream and pour into the grated chocolate
3. Add in butter and mixed well


2. 8 (1 ounce) squares semisweet white chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )


Lapisan 2 :

Heavenly Chocolate Mousse


INGREDIENTS:

3. Ganache :

250 gm Chocolate
1/2 cup Cream
60 gm Butter

Method :

4. Grate the chocolate, put in a bowl and set aside
5. Boil the cream and pour into the grated chocolate
6. Add in butter and mixed well


4. 8 (1 ounce) squares semisweet chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes) 3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )

DIRECTIONS:

1. Double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture add all mixture into creamed cheese bowl. Fold in whipped cream Refrigerate for 4 hours or overnight. Use this as cake base topping before pouring ganache.

Pistachio Cheesecake

Base:

110 gm butter
200 gm digestive biscuits [Mc Vites], dihancurkan
50 gm cornflakes
30 gm brown sugar

Cara-cara :-
1. Melt butter in a pan then add brown sugar followed by biscuits and cornflakes. Fry till dry.
2. Spread in the baking tray. Guna loyang bersaiz 9 inci. Tekan hingga padat.

60 gm white cooking chocolate, cairkan dgn kaedah double boil
1 1/2 tbs fresh milk
20 gm grounded pistachio

Cara-cara :-
1. Cairkan white cooking choc kemudian campurkan fresh milk. Gaulkan.
2. Tuang bahan campuran ini di atas base.
3. Spread grounded pistachio on top.
4. Keep in freezer for 1/2 hour.

Cheese Filling

[sour cream]

300 gm whipping cream
1 1/2 tbs lemon juice
350 gm white cooking chocolate, potong kecil-kecil
45 gm melted butter

Cara-cara :-
1. Campurkan whipping cream dan lemon juice utk menghasilkan sour cream. Ketepikan.
2. Cairkan white cooking chocolate dgn kaedah double boil kemudian tambah butter diikuti sour cream tadi. Gaul semua bahan hingga sebati, ketepikan.


500 gm cream cheese
50 gm castor sugar + 20 gm tpg jagung [campur ke dua2 bhn ini di dlm sebuah mangkuk]
1 tsp vanilla essence
4 eggs size A, slightly beaten
120 gm blended pistachio
40 gm coarsely chopped pistachio

Cara-cara :-
1. Beat cream cheese at low speed till fluffy.
2. Mix castor sugar and cornflour and add into cream cheese follow by vanilla essence.
3. Then add eggs, one portion at a time [3 times].
4. Kemudian tuang bhn campuran sour cream tadi. Masukkan juga blended dan chopped pistachio kemudian gaul sebati.
5. Keluarkan base, tuang adunan ini di atas base.
6. Bake in a pre-heat oven at 140'C for 1 1/2 hour using water bath method.
7. Switch off oven. Leave cake inside the oven for 1/2 hour then pour away the water but still leave the cake inside the oven with door slightly open for another 6 hrs.

Toppings/
50 gm white cooking chocolate
40 gm grounded pistachio

Cara-cara :-
1. Double boil to melt the chocolate.
2. Spread on top of the cake and sprinkle pistachio.
3. Keep in the fridge for another 6 hours before serving.

Kek Keju Krim Coklat

Bahan-bahan:-

Hias Atas (Topping)

200 ml Krim putar (whipping cream)
50 ml Susu
250 gm coklat hitam (dicincang)

Inti

10 biji kuning telur
2 biji telur
60gm gula perang
500 ml susu
300 ml krim putar
2 sudu teh serbuk kopi
250 gm coklat hitam , (dicairkan)
250 gm keju mascarpone dikacau perlahan-lahan sehingga tidak berbintil-bintil

Kulit(Base)

20 gm butter
60 g coklat hitam
1 sudu besar Gula perang
1 biji telur
2 sudu besar Susu
1 sudu teh serbuk kopi( dibancuh dgn 1 sudu teh air panas)
2 sudu besar tepung seberguna
2 sudu besar serbuk koko
1/8 sudu teh soda bikarbonat
40 gm kacang hazel

Cara:

buat bahagian Hias Atas terdahulu

Bubuh krim dan susu di dalam mangkuk dan panaskan di atas seperiuk air merenih.Masukkan coklat dan kacau rata.Tuang dua pertiga bahagian ke dalam acuan bulat kek kedalam loyang.Selebihnya ketepikan.

Inti:
Panaskan ketuhar pada 160 terlebih dahulu.

Pukul kuning telur,telur dan gula .Ketepikan.

Satukan susu dan krim kedalam periuk dan jerang di atas api kecil.Didihkan dan segera angkat dari api.Masukkan serbuk kopi dan coklat dan kacau.Ketepikan selama 5 minit.Tuangkan bancuhan coklat ini sedikit demi sedikit ke dalam adunan telur dan kacau sehingga sebati.Tapis dan biarkan sejuk.

Masukkan keju mascarpone ke dalam adunan coklat dan kacau biar rata.Tuang adunan perlahan-lahan ke atas coklat di dalam kek.Letak acuan ke dalam bekas berisi air.Bakar selama 50 minit.

Kulit ( Base)

Satukan mentega dan coklat.Kacau di atas api kecil sehingga sebati.Angkat dari api.nasukkan gula perang,telur ,susu dan bancuahan kopi,Satu demi satu.Tambah bahan yang selebihnya dan kacau rata-rata.Masukkan adunan ke dalam beg piping dengan muncung besar biasa.

Keluarkan acuan kek dari ketuhar.Paipkan adunan ke atas inti .Bakar selama 15 minit atau sehingga bahagian tengah kulit keras.Keluarkan dari ketuhar dan biarkan sejuk.tutupkan acuan kek dan dinginkan di dalam peti sejuk semalaman.

Bila hendak dikeluarkan.Selitkan pisau di tepi-tepi kek dan terbalikkan kek keju atas pingga yang hendak dihidangkan..Panaskan baki hias atas coklat dan hidang.

Kek Lapis Cheesecake

1kg cheese philadelphia
2 tin susu manis tinggi
4 bungkus biskut salt cheese
1 botol kecil susu segar
nestum

Cara membuatnya :

1. Pukul cheese dan susu sehingga sebati
2. Lapik acuan dengan plastik
3. Masukkan 3 senduk adunan cheese kedalam acuan dan di sapu rata
4. Celupkan biskut cheese kedalam susu
5. Susunkan biskut di atas adunan cheese di dalam acuan tadi
6. Sapukan adunan cheese di atas biskut yg disusun
7. Taburkan nestum dan susun biskut
8. Ulangi sehingga habis
9. Masukkan kedalam freezer semalam sebelum dipotong utk di makan