Home baked Cheesecake challenge : Flavour no. 30

Working at night till  early morning, makes me drink a lot of tea and coffee. While drinking my cup of coffee, an idea puff up! why not try coffee cheesecake? and what goes with the coffee? lady fingers biscuits! aha! a sort of like tiramisu? Well, not really. :-)

Flavour # 30 - Coffee Chocolate Cheesecake

Flavour # 30 – Coffee Chocolate Cheesecake

Coffee alone might turn my cheesecake bitter , so I added a cocoa flavour on top and I also use honey instead of sugar.

I mixed 3 tablespoon of instant espresso powder to half cup of hot water and one by one I soaked the biscuits into the mixture and arranged it into the bottom and sides of the pan.

mini coffee chocolate cheesecake

mini coffee chocolate cheesecake

My chef Kevin commented, why don’t you just use ordinary biscuits and baked it for 10 minutes so it would be crunchy instead of looking like burnt cookies?

burnt? nope just  like espresso coffee :-)

burnt? nope ! just like espresso coffee :-)

and so I tried one more time, I added the biscuits on the side after I chilled my cheesecake and was ready to serve.

does it looks better?

looks better?

Another comment, its doesn’t taste like cheesecake it’s more of like more of fat! oh my kevs! I think the honey is not a good idea, I should have used half sugar and half honey. :-(

DSC_9708coffeechoco

Ladies, I am not sharing the recipe because this one is a failed attempt but I included it as #30 anyway. I think I should stick to fruit flavour ? or maybe savoury ? Any ideas?

Cheers,

Jamilamimi

Wordless Wednesday

@ age 55 trying acrylic painting …DSC_9804painting

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Home-baked Cheesecake Challenge – Flavour no. 29

It’s Ramadan once again, a time of fasting with a festive atmosphere. I choose one of the popular sweets usually found on the table after Iftar, theBaklawa sweets.

Baklawa or Baklava

Baklawa or Baklava

I google and found that it is possible to make Baklawa cheesecake. Actually, it is Baklava , a mediterranean sweets made of stacks of phyllo, honey and nuts.

I am guessing that Baklawa (fillo) is an arabic version as opposed to Baklava (phyllo) maybe!

2014-07-02 at 16-39-09

Anyway, here’s my trial recipe, which actually turns out good ( at least to my taste) but you can always alter it according to your taste :-)

 

Flavour # 29 Baklawa Cheesecake

Flavour # 29 Baklawa Cheesecake

Ingredients:

Crust

12 layers of baklawa (Fillo) i used butter spray instead of brushing it with clarified butter

Filling:

2 (300 g) Philadelphia cream cheese

1/2 cup honey

2 eggs plus 1 egg yolk

1/3 cup fresh lemon juice

1 tsp vanilla

250 oz thick cream

assorted nuts (crushed) anything that you like to add, I added 2 tbsp cinnamon and 3 tbsp brown sugar

Syrup:

1 cup honey

1/2 cup lemon juice

1/2 cup water

1 tsp vanilla

Topping:

12 phyllo sheets, stacked in 3 layers

assorted nuts with cinnamon and brown sugar according to your taste, I added about 2 tbsp.

Defrost the Phyllo for 4 hours without removing it from the package. Prepare cheese mixture before opening and spreading the phyllo in wax paper and cover it with wet towel to prevent dryness and tearing it.

Pre heat oven to Gas mark # 3

Mix cream cheese with honey, alternately adding one egg at a time. add vanilla, continue beating at medium speed and add thick cream.Mix thoroughly.Divide into two part.

Mix crushed nuts with cinnamon and brown sugar

Place one Phyllo sheet on the springform pan, spray with butter add another one and spray again until 12 sheets. Pour the cheese mixture, spread assorted nuts and pour the remaining cream cheese part, top again with mixture of assorted nuts.

Bake for one hour. cool for another 2 hours and refrigerate for another 4 hours.

Meanwhile, cut 24 Phyllo sheets according to your pan shape. Stack 12 layers (each layer spray with butter) add mixture of assorted nuts and another 12 layers, cut into any shape you like and bake for 30 minutes.

Bring to boil honey,lemon and water, reduced the heat and continue mixing for about 5 minutes.

without the fill toppings

without the fillo toppings

The thing that I missed here…I should have drizzle the Phyllo sheets with mixed honey while it was still hot and leave it for another 20 minutes to stick together before putting it on top of the cheesecake.

drizzle honey while hot

drizzle honey while hot

hmmm i love nuts!

hmmm i love nuts!

without honey

without honey

with lemon honey

with lemon honey

another way of fillo decor

another way of fillo decor

Oh well, there’s another chance ladies,till next baking time ;-)

Cheers,

Jamilamimi

 

Wordless Wednesday

IMG_0046wednesday

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Home-baked Cheesecake Challenge – Flavour # 28

DSC_9245mango

Another fruit in season…Mango! Surprisingly the mango  cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy :-)

Mango Mini Cheesecake

Mango Mini Cheesecake

Flavour No. 28 – Mango Mini Cheesecake

Ingredients:

Crust:

12 pieces Digestive Cookies crushed

1/2 cup almond meal

6 pieces dates

2 tbsp butter melted

Cheesecake Filling:

1 300 g Philadelphia cream cheese

1 cup Mango Puree

1 cup Thick cream

1 tsp vanilla powder

2 eggs

3/4 cup sugar

Mango Puree:

1 big mango

1/2 cup mango juice

1/2 cup brown sugar

1 tsp cornstarch

Topping:

fresh mango sliced and cut according to your liking

fresh mint leaves

strawberry

Pre heat oven, Gas mark # 3

Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.

Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.

Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).

Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.

Serving Suggestions:

2014-06-24 at 13-25-03

top with fresh mango puree

2014-06-25 at 13-23-25

Slice into small pieces and top with real mango fruit.

2014-06-24 at 12-50-54

with dates at the bottom and top with mango puree and fresh strawberry.

DSC_9277mango

mango

2014-06-24 at 13-38-47

2014-06-24 at 12-59-02

box it as a gift to your sweet friends :-)

Cheers,

Jamilamimi

 

Weekly Photo Challenge – Contrast

a bug6

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Wordless Wednesday

adding colours to my life

adding colours to my life

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Weekly Photo Challenge – between

Between lights and shadows

DSC_8590between

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Texas at Jeddah

 

IMG_0093

Friday the 13th, we had lunch at Texas Roadhouse in Thalia St. At 1:30 in the afternoon we were lucky to find a seat easy. The place was not so crowded like before, when it was newly opened. Upon entering, a smiling staff  greeted us and we were guided to our table and a fresh-baked bread and butter was served immediately.

IMG_0085

On the table, we found a small tin pail of peanuts, we were thinking hmmm. maybe the order will take long to be served, but no, we ordered steak and it was served just about 15 – 20 minutes.

IMG_0084

The meat was so tender and deliciously insane!

mashed potato on the side

mashed potato on the side

Ladies, just sharing my lunch with you :-)

Texas Roadhouse

Texas Roadhouse

Location: Le Mall, Thalia St., Jeddah ,Saudi Arabia

Cheers,

Jamilamimi

 

Home-baked Cheesecake Challenge – Flavour # 27

Pumpkin Cheesecake

2014-06-13 at 15-48-25

When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree :-)

At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! :-)

DSC_9157pumpkinred

Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!

DSC_9173pumpkin

Ingredients:

Crust:

1 pk Oatmeal raisin cookies (crushed)

1/3 cup melted butter

Cheesecake Filling:

2 pk ( 300 g) Philadelphia cream cheese

1 cup brown sugar

3 eggs + 1 egg yolk

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

a pinch of salt

1 can pumpkin puree

1 200 g sour cream

Toppings:

squash seeds and anything green on top

Pre heat oven Gas mark #3

Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.

Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.

Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.

tips:

sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.

Serving Suggestion:

DSC_9196pumpkin

 

2014-06-15 at 13-44-51 (2)

Ladies, keep on trying..and enjoy!

Cheers,

Jamilamimi

 

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