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Home baked Cheesecake Challenge : 50th Flavour

The idea of Challenging myself with different flavours of Cheesecake started Dec.25th of year 2013.

my first attempt to make cheese cake

my first attempt to make cheese cake

January 15, 2014 was the day I uploaded my first Cheesecake

happy Dulce de leche Cheesecake

happy Dulce de leche Cheesecake

and wallah! today is the day of the 50th Flavour. Shall I go for a bang! or shall I make a simple one?

I choose a simple Berries Cheesecake!

50th : Berries Cheesecake

50th : Berries Cheesecake

A simple one will be a cheesy one too! not too sweet and yet it is deliciously insane 🙂 The extended crust on the side makes it more crunchy but so creamy and soft inside.

2014-12-19 at 15-47-05

I made another one, added more eggs into it, same taste only varies in texture!

Christmas Cheesecake

Christmas Cheesecake

Weight versus experience?

So what did I learned from this experience aside from gaining weight? 🙂 hahaha I know you gonna ask, did I put some weight? Oh well! I am happy that in one year I gained 3 kilo, not because I ate all the Cheesecakes but because I was lazy to do my routine exercise.

Lessons Learned 🙂

> eat anything but in small portions and don’t forget to exercise!

> baking is not easy, I salute all the bakers,chefs and all in the culinary department! May you have good health and strength to feed us all 🙂

> being passionate in what you do will lighten the load of doing it.

> nothing is impossible if you put your mind and heart into it, but having said that..you really need to dig in into your last penny to buy the ingredients 🙂

> lastly, as I gained weight, I also gained experience and I gained friends too ! not to mention I gained enemy too hahaha.. I ruined their diet!!

Do’s and Don’ts of making cheesecakes?

Well, I can’t say what works for me will work on you too but it’s fun to experiment and find your thing!

* make do of what you have 🙂

I’m still using my old oven with faded numbers of the temperature, it took me awhile to get the right temperature but I manage. And I am still using hand-held mixer, it works!

*don’t mix too long

the more you mix the more air get’s in ,which resulted to more bubbles in cheesecake.

*bake one day ahead

Chilling the baked cheesecake overnight will prevent further cracking as you remove it from the pan

*always make an extra cupcake size for tasting

I make sure I have extra butter to bake with the same recipe of the day so I know the taste.

*gently and slowly

have a lil’ patience, use water-bath to control the oven temperature, use your oven timer and don’t open the oven door now and then to check if it’s done! Sudden change of temperature will cause cracking of the cheesecake. When its wobbling at the middle, turn off the heat, leave the door slightly ajar and let it cool for an hour before removing it.

What kind of Cheese I used?

Philadelphia Cream Cheese

Philadelphia Cream Cheese

Though most of my recipes I used Philadelphia cream cheese, I also used Italian cheese like Mascaporne and Ricotta cheese. I also used the famous Kiri Cheese in KSA.

Difference?

Well, it all taste good, it varies in texture, i.e. Philadelphia Cream Cheese is more denser than Mascarpone or Ricotta Cheese. Kiri Cheese is also denser but it’s quite heavy compared to Philadelphia.

Flour?

I did use flour on some of my mini cheesecake especially when I use my cupcake pans. It gives more firmness and sturdiness on the cheesecake. If I don’t want to use flour, I add extra egg yolk to enhance the bind and velvety texture.

Hmmm.. Ladies did I forget anything? Or maybe you can give some tips of yours, that I can follow the next time I make another flavour. huh? there’s next time?

hahaha maybe, but I guess year 2015 will be a year of Beauty and Fashion 😉

HAPPY NEW YEAR EVERYONE!!!

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Cheers,

Jamilamimi

 

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Home baked Cheesecake Challenge: Flavour # 40 Fig(s) Cheesecake

Yay! it’s the 40th cheesecake, I’m down to only ten cheesecake!

2014-08-30 at 12-35-45

I like to bake something that is not popular at the market, indeed,it was hard to find fresh fig at the supermarket here! I know there’s dry figs everywhere but I like to use the fresh one with my 40th cheesecake. I was airing my problem to my consultant and he’s kind of …

you’re crazy! why doing all of these cheesecakes! ( nope, there was no eyes movement but I saw some faint smile on his lips)

aha! I think you know where I can find fresh fig? don’t you?

he chuckled !

Oh! please only few pieces will do!

Crazy!

end of conversation…I’m smiling..he is smiling and you’re smiling..I know!

“Fig Cheesecake” the 40th flavour of my cheesecake challenge!

Flavour #40 - Fig Cheesecake

Flavour #40 –
Fig Cheesecake

Ingredients:

Crust:

6 pcs digestive biscuits (crushed)

1/2 cup almond meal

3 tbsp sugar

3 tbsp butter

Filling:

1 (300g) Light Philadelphia cream cheese

1/2 cup sugar

1/3 cup sour yogurt

1/3 cup whipping cream

2 eggs

1 tsp vanilla

pink violet food colour (optional)

1 tbsp flour

3 pcs figs

Toppings:

Fig puree (3 pcs figs,1/3 cup water and 1tsp cornstarch)

fresh fig fruit cut according to your style

fresh fig on top

fresh fig on top

Directions:

Pre heat oven Mark Gas #3

Mix biscuits, almond meal and sugar, add butter and mix thoroughly. Press into the pan (any size will do). Set aside.

Mix cream cheese and sugar, add yogurt, vanilla,whipping cream and eggs. Beat at medium speed, add food colour and small pieces of cut fig fruit and flour. Mix thoroughly until smooth. Pour into the prepared crust and baked for 45 minutes if using mini pan. Let it cool before chilling. Chill for 4 hours or overnight. Top with fig puree and cut fresh fruit.

mini fig cheesecake for individual serving

mini fig cheesecake for individual serving

2014-08-30 at 13-15-35

2014-08-30 at 13-10-35

Ladies, this cheesecake is very light and not too sweet, good for an afternoon tea with friends. Just for the record, I gave my consultant a small slice of this mini cheesecake, like a teaspoon in size (just for a taste) and he still uttered the word “crazy” 🙂 hahaha I know he likes it! Maybe I should just name this as “crazy cheesecake” 😉

Cheers,

jamilamimi

 

 

 

Home baked Cheesecake Challenge – Flavour # 35 Pomegranate Cheesecake

What happened when the big 5’Os meet 6’Os? Well, either you run because you wanted to belong to the so young group (below fifty) or join the club and be one of the beauty beyond fifties rocking :-)hahaha I bet you’re smiling huh! just kidding!

DSC_0411

One of my beautybeyondfiftiy ladies invited us for her husband 6…and counting bday get together. Of course, I readily looked at my fridge and think what flavour I should bake? I found Pomegranate, heaven! I like this fruit including the seeds 🙂

Pomegranate - one of my favourite fruits

Pomegranate – one of my favourite fruits

I cut three pieces, hence I don’t have a juicer, I just boiled it with 3 tablespoon water and 1/4 cup sugar. And de-seeds it with a strainer then add 1 tsp of cornstarch. The puree is enough for one mini cheesecake only.

pomegranate puree

pomegranate puree

enough only for a mini cheesecake

enough only for a mini cheesecake

I used Mascarpone (Italian cheese) so its fluffy and soft.

Flavour # 35 Pomegranate Mini Cheesecake

Flavour # 35 Pomegranate Mini Cheesecake

Some serving suggestion before the real b-day party 🙂

i made different sizes, I usually set aside..cup cake size for tasting

i made different sizes, I usually set aside..cup cake size for tasting

i use real pomegranate for topping

i use fresh pomegranate for topping

heaven combination with a cup of espresso

heaven combination with a cup of espresso

Yummy sweet fluffy and soft cheesecake

Yummy sweet fluffy and soft cheesecake

good time :-)

Photo credit: Govs Villanueva

Thank you ladies and gentlemen for the wonderful evening. God bless!

Cheers,

jamilamimi

 

 

Home baked Cheesecake Challenge : Flavour #34 Arabic Twist Cheesecake (halawa bil jibneh)

halawa bil jibneh

halawa bil jibneh

One thing I look for on Eid holiday is sweet…chocolates,cakes,candies etc 😉 and one of them is halawa bil jibneh ( halawa means sweet, and jibneh means cheese).My friend said, its ” cheesecake” hmmm interesting!  I consulted my friend ” google” :-0 and mostly of the recipes I got has no English translation. Anyhow, I figure out the way of cooking is just boiling the water, sugar and semolina (durum wheat) with akawi cheese added. Akawi ( akkawi, ackawi,akawieh) is a white brine cheese which has salty taste. I also use akawi cheese when I eat watermelon,a delicious combination! try it!

My challenge is how to baked it, hence my cheesecake are all home-baked, so I decided to use it as a crust instead of using biscuits, good idea? well, not so, because once I baked it, it’s kind of hard to chew, though I can still differentiate its arabic sweetness from my earlier cheesecake flavours. I used orange blossom and flower water instead of vanilla, which gives the traditional taste I am looking for arabic sweets. Oh yes, don’t forget the nuts! of course, Pistachio!

sweet orange blossom and flower water

sweet orange blossom and flower water

So , here we go ladies, Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Ingredients:

Crust:

3/4 cup of semolina

3 tbsp unsalted butter ( or sweet butter)

3/4 cup water (or milk)

3/4 cup sugar

150 g akawi cheese

Filling:

1 pk (300g) Philadelphia cream cheese

1/2 cup sugar

1 tsp orange blossom water

1 tsp flower water (rose-water)

1/8 tsp lemon juice

2 eggs plus 1 egg yolk

1/4 cup sour cream

1/4 cup whipping cream

3 tbsp shifted cake flour

Toppings:

cherry

sweet corn syrup

pistachio nuts

Directions:

Mix water and sugar, bring it to boil add semolina and mix thoroughly in medium heat, add akawi cheese until it melts.Pour it into a pan with corn syrup. Spread it flat and allow to cool.Use the bottom of springform pan as a moulder to cut the mixture. Set aside.

Pre heat oven to Mark gas #3

Mix cream cheese with sugar,beat at medium speed, add sour cream, egg (one egg at a time), orange blossom water,flower water,flour,lemon juice. Mix thoroughly.Add whipping cream and continue beating until all ingredients are well combined. Pour into the prepared pan. Baked at 45 minutes. Let it cool for another 30 minutes and chill for 4 hours or more before topping.

Serving Suggestions:

2014-08-04 at 14-06-09

2014-08-05 at 19-26-15

2014-08-04 at 13-18-52

2014-08-04 at 13-20-48

Ladies, the taste of the semolina with cheese is authentic but the texture was a bit hard for me, having tasted the best’ halawa bin jibneh” in jeddah, my recipe for the crust was not of standard. Maybe you can share yours? I’ll be happy to try it too!

Cheers,

jamilamimi

Home baked Cheesecake Challenge-Double 3 for a triple treat :Flavour # 33 Pineapple-Mango-Coconut Cheesecake

Here’s another batch of my official taster 🙂 I really do have good friends who can spend a day just having tea and Cheesecake. We spent 8 hours of good conversation, drowning ourselves with home-made tea concoction over an experimental home-baked cheesecake flavour #33, Yay!

Flavour # 33 Mango-pineapple Coconut Cheesecake

Flavour#33 Pineapple Mango Coconut Cheesecake

Flavour#33 Pineapple Mango Coconut Cheesecake

I did two variations, one with toasted coconut2014-07-30 at 13-38-20

and one with a sweetened coconut and fresh mango bits on top

2014-07-31 at 19-47-42

 

and I also did, a no bake Cheesecake and matcha green tea roll cheesecake, so it’s really a treat for everyone, or should I say..

” Sweet overload” 🙂

DSC_0095jamila

DSC_0091jamila

2014-07-30 at 20-16-29

Ingredients:

Crust:

1/2 cup crushed digestive biscuits

1/2 cup roasted coconut flakes (desiccated)

3 tbsp sugar

1/3 cup butter

Filling:

3 pkgs (300 g each ) Philadelphia cream cheese

1 cup sugar

2 tsp vanilla powder

4 eggs

1/2 cup whipping cream

1/2 cup sour cream

1/8 tsp lemon

a pinch of salt

Toppings:

roasted coconuts

sweetened coconuts

fresh mango puree and cut bits

pineapple chunks

Directions:

Pre-heat oven Gas mark #3

Mix biscuits,coconuts,sugar and butter. Press onto the springform pan (i used different sizes). Set aside

Cream the cheese at room temperature, add sugar slowly while beating at medium speed. Add one egg at a time.Combine mixture of whipping cream,sour cream and vanilla powder,add it to the cream cheese mixture, add a pinch of salt and continue mixing until smooth and well combined. Pour onto the prepared pan. Bake at 1 hr, let it cool for another 30 minutes, leaving the oven door slightly ajar. (sudden change of temperature will result to cracking in the middle). Remove and let it cool for another one hour and chill for another 4 hrs or overnight before topping and serving.

hmm yummy but so sweet

hmm yummy but so sweet

Ladies, even though there’s a lot of sweet indulgence ( tummy rumbling) we manage to give a sweet smile!

HAPPY NATIONAL CHEESECAKE EVERYONE!!!!

Cheers,

Jamilamimi

 

Home- baked Cheesecake Challenge – Flavour # 32 Raspberry Cheesecake

Here’s another suggestion from my Chef Kevin – why not use flour instead of digestive biscuits as your crust? Alright, that’s a good challenge, let me try… Flour,butter,sugar and egg 🙂

look at the crust!

look at the crust!

Flavour # 32 – Raspberry Cheesecake, this time , I made a lot of variation to give it to my dear friends. Besides, opening a can of Raspberries preserved is too much for a mini cake! It is not always easy to find the real one, so I just used a ready-made raspberry filing.

Flavour#32 -Raspberry  Cheesecake

Flavour#32 -Raspberry
Cheesecake

Ingredients:

Crust:

1/2 cup flour

1/2 cup butter

1/3 cup sugar

1 egg yolk

Filling:

3 pkg (300 g each) Philadelphia cream cheese

2 tsp vanilla powder

1 cup sugar

3 eggs plus 1 egg yolk

1/3 cup whipping cream

1/3 cup sour cream

1/8 tsp lemon juice

a pinch of salt

3 tbsp flour

1 can raspberry filling

Pre heat oven to Mark Gas # 3

Mix flour ,butter and sugar, add egg yolk, continue mixing into uniform consistency. Press onto the pan and bake for 10 min. Set aside

Beat cream cheese, add sugar, vanilla mix thoroughly. Add one egg at a time, continue beating at medium speed until smooth.Add whipping cream,sour cream,salt and lemon juice. Pour into the prepared pan. Baked for 1 hr and cool inside the oven for another 30 minutes. Remove and let it cool for another 1 hr. Cover with foil and chill for another 4 hrs or overnight before topping.

i used different sizes of springform pan

i used different sizes of springform pan

Variations:

a layer of mixed raspberry and cheese

a layer of mixed raspberry and cheese

cream cheese frosting

cream cheese frosting

swirl raspberry on top

swirl raspberry on top

raspberry cupcake

raspberry cupcake

with cheese and raspberry filling

with cheese and raspberry filling

Ladies, this cup cake is so yummy, I only used egg whites and light Philadelphia Cream Cheese. If you want to cut some calories, try it!

Cheers,

Jamilamimi

Home-baked Cheesecake challenge – Flavour # 31 Walnut and Honey Cheesecake

Flavour # 31 - Walnut and honey Cheesecake

Flavour # 31 – Walnut and honey Cheesecake

Walnut and honey Cheesecake – suggested by my Chef Kevin. I think I ate a lot of walnuts while making this cheesecake. I just tweaked my basic recipe of cheesecake, added honey, walnuts and presto! Flavour #31 was born 🙂

Ingredients:

Crust:

1/2 cup of crushed honey graham crackers

1/2 cup of almond meal

3 tbsp unsalted butter

2 tbsp crushed walnuts

Filling:

3 pkg (200 g) of Philadelphia Cream Cheese

1/2 cup sugar

1/2 cup honey

3 eggs plus 1 egg yolk

1/2 cup yogurt (any kind)

1/8 tsp lemon juice

a pinch of salt

1 tsp vanilla powder

Toppings:

honey

walnuts

Whipping cream or cheese frosting (optional)

Directions:

Preheat oven Gas mark #3

Mix biscuits,almond meal,walnuts and butter together. Pressed the mixture into the springform pan, placed in the oven for 10 min, set aside.

Beat the cream cheese, add sugar, vanilla and honey alternately, until the mixture is smooth. Add egg one at a time until well blended.Combine yogurt and lemon juice with salt, add it to the mixed batter. Pour into the prepared crust. Baked for 1 hr in water bath, put off the oven, leave the door slightly open for another 30 min. Remove and leave it cool for one hour and chill for another 4 hours in the fridge.

 

smooth texture

smooth texture

 

added whipping cream with cheese frosting

added whipping cream with cheese frosting

Ladies, enjoy the walnut too!

Cheers,

Jamilamimi

Home-baked Cheesecake Challenge – Flavour # 28 Mango Cheesecake

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

 

Home-baked Cheesecake Challenge – Flavour # 27 Pumpkin Cheesecake

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

 

Home-baked Cheesecake Challenge: Flavour #18 Sweet Potato Cheesecake

One of the popular root crops in Philippines is Kamote (sweet potato), I love eating it boiled with brown sugar and butter on the sides. It can also be fried or grilled and commonly called as “Kamote cue” sounds like barbecue 🙂 So i thought why not as cheesecake. Here’s my flavour no. 18 Sweet Potato Cheesecake.

Flavour # 18 Sweet Potato Cheesecake

Flavour # 18 Sweet Potato Cheesecake

Ingredients:

Crust:

6 pcs crushed graham chocolate crackers

1/4 cup melted butter

Cheesecake filling:

4-5 pieces of soft orange-flesh sweet potato

1 can condensed milk

300 g Philadelphia cream cheese

250 ml thick cream

3 eggs

a pinch of salt

3/4 cup of granulated sugar

1/2 tsp vanilla powder

1 tbsp flour

Topping:

cocoa powder

strawberries

whipping cream

Pre-heat oven Gas mark # 3

Mix together graham crackers crumbs and butter. Press mixture into 8 inches springform baking pan. set aside

Mash sweet potato with fork and combine condensed milk.Beat cream cheese and sugar together, combine the mixture of sweet potato. add a pinch of salt and flour. Adding one egg at a time. Add vanilla powder and thick cream, until all blended. Pour filling into prepared crust.Bake for 1 hour.

Careful not to open wide the oven door as i did! sudden change of temperature will lead to an open crack. Let the cheesecake cool down inside the oven for an hour. Let it stand for another hour before chilling, preferrably refrigerate for another four hours.

so yummy!

so yummy!

Serving suggestions:

i added fresh strawberry on top

i added fresh strawberry on top

i ate one slice in 5 minutes, so deliciously insane :-)

i ate one slice in 5 minutes, so deliciously insane 🙂

i also did a mini version

I also did a mini version

added some whipping cream

added some whipping cream

i also love the colour combination

I also love the colour combination

warning: don't make a mini version , it's so easy to eat :-)

warning: don’t make a mini version , it’s so easy to eat 🙂

ahh i probably got two bites and wanted more!!!

ahh I probably got two bites and wanted more!!!

Ladies, this is the cheesecake that I won’t mind doing again, it’s really a sweet treat for everyone!! Everyone who doesn’t mind their weight :-)hahahaha just for an update, I lost 2 kilo since I started the challenge. I guess, even though I love eating cheesecake, I am losing weight because of the stress of excitement how well my baking will turn out.

Cheers!

Jamilamimi

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