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Posts Tagged ‘cream cheese’

I tried making Japanese cotton soft cheesecake twice before but failed both times– those two time my cheesecake was not cotton soft at all– the top half tastes fluffy like cake but the bottom half was too wet like pudding. Since then I was hesitated to make Japanese cheesecake again, until my neighbor had success baking this cheesecake then I decided to give it try– and it turned out good! Maybe I have better luck with souffle cheesecake than the cotton soft version :).

I believe this is another type of Japanese cheesecake. The texture is like souffle and so it is more moist than cotton soft cheesecake, which has more of a cake texture.

Souffle Cheesecake

Souffle Cheesecake

Souffle Cheesecake Recipe

Ingredients:

Egg yolk mixture:
1 block (8 oz) cream cheese– soften
3 tbsp unsalted butter– soften
1/4 cup sugar
3 egg yolks
1 tbsp fresh lemon juice
4 tbsp milk
1/4 cup cake flour

Egg white mixture:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Method:

  1. Preheat oven temperature to 350°F with rack on the lower half (so the bathing pan is positioned in the middle of the oven). Boil a pot of water. Grease a 8×3 inch round baking pan.
  2. Prepare egg yolk mixture: Use a hand mixer, beat cream cheese, butter and sugar until smooth. Beat in egg, one at a time until well blended, scrapping the bowl occasionally. Add lemon juice, milk and beat until smooth. Sift in flour and continue mixing until smooth.
  3. Prepare egg white mixture: In a separate bowl, whisk egg whites with a hand mixer/stand mixer on high speed until foamy. While the mixer is whisking, add in cream of tartar. Then gradually add in sugar, scrapping the bowl once. Whisk until it forms a peak (pointing tip with a little curve).
  4. Gently FOLD IN 1/3 of egg white mixture into egg yolk mixture until just corporate. Repeat with the remaining egg whites in 2 batches. Pour batter into greased 8×3 inch round cake pan. Smooth the surface.
  5. Pull the oven rack half way out. Place a larger shallow baking pan or roasting pan  on the oven rack and carefully pour in boiled water. Carefully transfer cake pan into the shallow pan and slowly push the rack back to the oven.
  6. Reduce oven temperature to 325°F and water bake cheese cake for 1 hour, until a skewer inserted into the cake comes out clean. Carefully take out cheesecake and let it cool completely on cooling rack. Chill in the refrigerator.

Regina’s Note:

  • During baking, my cake cracked on the top after first 30-40 minutes, but rise very high to the top rim of the cake pan. Once removed from the oven, the cake start to shrink a little around edge, and sink to almost half way. So after cooling the cake is about 1.5 inches tall.
  • The cheesecake is very moist and light like souffle, with a refreshing taste as lemon juice is added.
Souffle Cheesecake-- it rises almost to the top during baking, and shrinks quite a bit while cooling down.

Souffle Cheesecake-- it rises almost to the top during baking, and shrinks quite a bit while cooling down.

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Cream Cheese Buns

Cream Cheese Buns

This is the second time I made cream cheese buns. Oh my the buns smelt so wonderfully good when they were still baking in the oven. These buns are so damn evilly good (evil for its sugar and original cream cheese and carbs)– another weakness of Richard 🙂 I love the filling but the toppings is the one killing me…

Cream Cheese Buns Recipe (1/30/2011 update: this recipe yields 10 large buns as shown in the picture, or 16 small buns)

Ingredients for dough:
2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
4 tbsp sugar
2 tsp dry yeast
5 tbsp grated asiago cheese (optional)
1 egg
125 -150 ml warm water
2 1/2 tbsp butter

Ingredients for fillings:
1 block cream cheese soften
3 tbsp powder sugar

Toppings:
egg wash
extra grated asiago cheese
sugar

Methods (using a stand mixer):

  1. In the mixing bowl mix well the first 6 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it pass the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little I sit the bowl on a moist hot towel). In the meantime, prepare the filling by mixing cream cheese and powder sugar until it reaches your desired sweetness. Chill filling in the fridge.
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 10 pieces of larger dough, or 16 pieces smaller dough. Take 1 portion and roll it out, spoon a dollop of cream cheese filling (about heap tbsp for large buns, heap tsp for small buns) on it and pinch the dough to seal the edge. Place the sealed side down on a flatten cupcake liners and then onto a baking sheet. Repeat with the rest of the dough and filling.
  4. Cover the buns and proof again for 45 minutes– 1 hour (again, I used moist hot towels underneath the pan to speed up proofing time).  Brush the top with egg wash. Sprinkle generously grated asiago cheese on the top, and sugar to cover the cheese. Baked in preheated 350°F oven for 20-25 minutes until golden brown.

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This egg tart recipe is not too sweet, and it uses cream cheese for the crust. Speaking of crust, I always hesitated when it comes to making crust because I always think it’s messy and lots of cleanup. However,  this crust is easy to make using only 2 bowls (1 medium and 1 large)– yeah… less scrubbing for me!

Egg Tarts

Egg Tarts

Egg Tart Recipe (makes 12 pieces) recipe from my neighbor Auntie Wang:

Ingredients:

Crust:
3 oz soften cream cheese
4 oz butter
1 cup flour

Filling:
3 eggs + 1 egg yolk
1 1/4 cup milk
1/3 cup sugar (1/2 cup if you like it sweeter)
2-3 drops of vanilla extract

Method:

  1. Put butter in a medium bowl and microwave until butter melts. Put flour into a big bowl.
  2. Cut cream cheese into pieces and stir into melted butter till no big chunks of cream cheese left.
  3. Pour cream cheese mixture into flour and mix well to form a dough. The dough shouldn’t stick to the edge of the bowl. Add in a bit more flour if the dough is too sticky.
  4. Divide dough into 12 portions and press each into a muffin mold. Preheat oven to 375° F.
  5. For the filling, beat the eggs and yolk and pour into milk to mix well. Add vanilla extract and sugar, continue whisking until sugar dissolves.
  6. Filter egg mixture into prepared crusts. Baked at medium low rack of the oven for 20 minutes.
  7. Leave the tarts in the oven with oven door slightly open for a few minutes before taking them out. Remove from molds and cool on the rack.

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Assorted sushi rolls

Assorted sushi rolls

Caterpillar Roll

Sushi: Caterpillar Roll

I learned making sushi from my friend Amy. The pictures shown above are the ones I made for New Year’s Eve party (I know… it’s while ago) at our house. The assorted rolls include california rolls (crab salad+avocado), Philadelphia rolls (smoked salmon+cream cheese+avocado) and unagi rolls (eel+cucumber+avocado). Caterpillar Roll is just unagi roll with avocado slices on the top. Our friends the Empenbergers couldn’t make it to the party so I made them some M & M Rolls (mango salad+macadamia nuts) later on separate date. M & M Roll is one of my favorite and I wish I could show you the picture… okay, I’ll try to remember the camera next time before finishing all up 🙂

If you notice, all my sushi rolls do not have raw fish. That’s because I don’t want to take risk by buying fish from regular fish store, not even sushi graded fish. The only “safe” places that I probably would get raw fish are Japanese grocery stores, ie Yaohan, but it’s so far far far away in San Jose. My Japanese roommate took me there once back in college years, not sure if it’s still there…

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I found this recipe on Baking Mum but changed the ingredients a little. The cake has a very subtle cheese flavor even with 2/3 block of cream cheese in it. The cake is not as light as my pandan chiffon cake, don’t know if it’s because of too much cream cheese or not enough eggs?… Lots of big air bubbles too( I bang the cake pan only once)– should band the cake pan a couple more times before into the oven.

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake Recipe

Ingredients (egg yolk mixture):
1/3 cup milk
6 oz cream cheese (2/3 block)
2 tbsp butter
1/2 tsp vanilla extract
4 egg yolks
1/4 cup sugar
4 tbsp cooking oil
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Method:

  1. Preheat oven 325°F. Warm up milk, cream cheese, butter and vanilla extract. Stir until well blended and let cool.
  2. Sift together cake flour, baking powder and salt. Set aside.
  3. Whisk egg yolks and sugar until fluffy and pale in color. Add cream cheese mixture and oil. Mix until well blended. Add sifted flour mixture until well combined.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Bang the pan on hard surface 1-2 times to release air bubbles and bake for 30-35 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.

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I made 4 different types of buns today– mini hot dog buns, nutella scrolls, cream cheese scrolls and twisted cheese rolls. The basic sweet bun dough recipe is from Alan Ooi’s Bread Magic, and I just changed the fillings and formed different shapes. The sweet bun dough recipe yields 10 mini hot dog buns, 3 small nutella scrolls, 4 cream cheese scrolls and 2 twisted asiago cheese rolls.

Mini hot dog buns— I have made mini hot dog buns several times before. They are quick and easy and my boys love them! This time Iwas trying to play with the outlook and make it a bit more interesting rather than plain round top. Next time I’ll make some small cuts on the surface so the bun will look spiky:)

Mini hot dog buns

Mini hot dog buns

Nutella scrolls— Nutella is a hazelnut chocolate spread that you can buy at the  grocery stores. It’s so GOOD and addicting, consider I am not a chocolate person at all. I initially wanted to make it a nutella roll but forgot ;). The scroll shape is nice too because the color and scroll pattern will show after baking. Take care when twisting to form a scroll as the nutella spread can be messy and dirty up the scroll surface easily. Also keep eye on the oven toward the end of baking as chocolate burns quickly.

Nutella scrolls

Nutella scrolls

Cream cheese scrolls— There is some cream cheese leftover from cream cheese chiffon cake so this is a good way to use it up. I microwared the cream cheese 15 second to soften it and mix it with some powder sugar, then put back to the fridge to thicken it for easier handling. Right before baking, I brushed some egg wash on top, sprinkle some sugar and shredded asiago cheese.

Cream cheese scrolls

Cream cheese scrolls


Twisted cheese rolls— This is another easy bun, simply brushed egg wash on top, sprinkle generous amount of sugar and asiago cheese before putting into the oven. I tried parmesan cheese before but found it a bit salty in the flavor.

Twisted cheese rolls

Twisted cheese rolls

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