Girls That Rock ! And Strawberry Cheesecake Slice

My darling friend 'Andaliman' of The Art and Science Food, has given me the Rockin' girl blogger award, how sweet she is .... And since it's coming from her,the owner of really great blog, it means a lot. (^_^)


Rockin' girl blogger seems to have started from here. And spread all over the world. And now I got to pick other girls to keep this award going. And the award goes to:

• Eliza Adam of notes from my food diary
• Yulia of mamakintan belajar masak
• Yuli of bunda's corner
• And all girl bloggers (^_^)

well back to kitchen...

It's strawberry sessions here... just like a lady wearing hot red dress, this dessert looks sexy with its topping. Don't you agree ?

The recipe is my contribution for Monthly Foodies Multiply #7 with cheese theme for last August.

Strawberry Cheesecake Slice
bahasa version click here

Ingredients:
base:
150 gr wholewheat or digestive biscuit
100 gr butter,melted
1 tbs sugar
3 tbs strawberry jam

filling:
250 gr cream cheese, room temperature
80 gr sugar
100 ml sour cream, room temperature
2 eggs
2 tbsp corn flour
1 tbsp lemon zest
1/2 tsp salt
vanilla powder

topping
1 packet ready to use jelly strawberry flavored -->it has sugar in it. Reduce the amount of water to make a thick jelly.
Chantilly cream or whipped cream
strawberries

cake tin:
square tin 19 x 19 cm

Directions:
Preheat oven, Brush a 19 cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 5 cm overhang on the two sides.

Base:
Place crushed biscuit and sugar in a large bowl, stir until well combined. Pour melted butter over crust mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan. Refrigerate until firm.

Filling:
Beat the cream cheese with electric mixer on medium speed until fluffy, about 2 minutes, scraping down sides as needed, add sugar, salt and lemon zest mix until smooth. On low speed add eggs, one at a time, add corn flour, beating until just combined, do not over mix.

Spread 3 tbsp of strawberry jam evenly over base. Pour cream cheese mixture onto base.

Bake for 25 minute on 160°C (325°F)

Allow cake to completely cool. Remove from tin. Make jelly mold by wrapping the cake with 2 layers of foil leaving 3 cm on the top, secure with sticky tape. Set aside.

Prepare jelly mixture, leave until slightly cool and thickened. Pour slightly thick jelly, over the cake. Refrigerate until overnight or until set

Slice cheesecake and decorate with cream and strawberries

New York Cheesecake With Sour Cream Topping

Klo gak inget berapa kalori yang ada di dalamnya ... rasanya aku pengen cheesecake ini jadi makanan sehari-hari selaen nasi... huhuwww.... enak banget...

Setelah penantian yang penuh penderitaan selama delapan jam...gigitan pertama rasanya seperti Japanese Cheescake karena mang bahannya banyak persamaannya.. philadephia, lemon zest en juga gula, tepung en telur tentunya. Yang beda yang satu ini pakek sour cream juga buat toppingnya en texturenya lebih padat dari jcc. Karena penggunaan cream cheese yang lebih banyak. Tapi besoknya.. all ingredients blended so well... it taste much better than JCC.. Creamy and clean...Can't wait to make some more ...

foto hasil maen-maen di flickr toys

There are some watch points though:
- semua bahan harus dalam kondisi suhu ruang
- gak perlu dikocok terlalu lama... karena semakin banyak udara terperangkap.. semakin tinggi cheesecake mengembang en setelah dikeluarin dari oven jadi mengempes dan pecah. Lucky I wasn't (^_^)

Recipe dari Good Food magazine keluaran UK, July 2004, aku cuman pakek 2/3 resep dibawah ini. Pas siap bikin ternyata kemasan philly UK ma AU ternyata beda. Kemasan Philly di sini cuman 250 gr. Tapi jalan terus aw..

New York Cheesecake With Sour Cream Topping

FOR THE CRUST

• 85ml butter melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp sugar, granulated or golden caster

FOR THE CHEESECAKE FILLING

• 3 x 300g pack full fat soft cheese (Philadelphia is good)
• 250g golden caster sugar
• 3 tbsp plain flour
• 1½ tsp vanilla extract
• finely grated zest of 1 lemon (about 2 tsp)
• 1½tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream-- mix well before use, in this recipe you only need 200 ml, reserved soured cream (84ml) will be added to soured cream topping

FOR THE SOURED CREAM TOPPING

• 142ml carton soured cream (+84ml)
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Japanese Cheesecake

Niatnya bikin cake ini sih buat birthdaynya hubby. Tapi yang paling utama... (huahahah...) buat nglemesin tangan bermain ama all the tips (spuit) kali ini aku pengen belajar basketweave, ropes, and the clown sama mastering drop flower. (dieuh... mastering...)

Soal masih mencang-mencong, no drama ! Namanya juga masih belajar, belajar sendiri lagee, cuman lewat buku and the net.

Cake yang dipakek Japanese Cheesecake. Mumpung ada Mascarpone cheese di kulkas, eh mestinya sih pakek cheese cream, who cares.. cemplungin aza en kebetulan ada sisa light cream dari bikin kue sus. Waks... whatever in your fridge........



Japanese Cheesecake


Tips:
1. biarkan cheese krim disuhu ruang, jadi gak beku banget sehingga gak perlu dimasak dalam wktu lama
2. tuang tepung dalam keadaan adonan cheese agak hangat, lalu aduk cepat pake whisker hingga tercampur rata. Jaga spy tidak bergerindil.
3. kocok putih telur sampai 'soft peak' maksudnya, putih telur
mengembang hingga kaku, tapi tidak sampai kering, sampai creamy gitu aja deh...
4. gunakan suhu oven 130'C aja deh, spy gak kempes diluar oven. Panas oven punya pengaruh banyak pada jenis cake spt ini
5.Untuk pan bongkar pasang selalu bungkus loyang dengan foil , untuk menghindari air masuk ke dalam cake.
6.KLo gak ada pan bongkar pasang juga gak papa, pakek aza loyang biasa tapi lapis dasarnya dengan kertas roti, lebih praktis kok gak kuatir air nrembes masuk loyang.



Bahan:
campur dan ayak:
50 gr tepung terigu
50 gr tepung maizena


60 gr mentega tawar
250 gr cream cheese, biarkan pada suhu ruang
120 ml whipped cream -------> bisa diganti yogurt, cream, thickened cream
3 kuning telur
1 butir telur
2 sdt kulit jeruk lemon parut
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 sdt air jeruk lemon

topping:
2 sdm selai apricot
2 sdm air

Cara:
Siapkan loyang bongkar pasang 22 cm, alasi kertas roti, olesi mentega.
Pasang oven 150 derajat Celsius.
Campur mentega, cream cheese dan whip cream dalam wadah.
Didihkan dengan api kecil, aduk hingga lembut, angkat dari api.
Masukkan campuran tepung, aduk rata.
Masukkan kuning telur dan 1 butir telur, aduk rata.
Masukkan kulit jeruk lemon, aduk rata, sisihkan.
Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).
Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata.
Tuang campuran ini ke sisa adonan putih telur, aduk rata.
Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 60 menit sampai permukaan matang, kuning keemasan.
Keluarkan dari oven.
Setelah benar-benar dingin, lepaskan cake dari loyang.
Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.