Blueberry Lemon Cheesecake October 23, 2006Posted by thelazychef in Cakes.
Sorry for the delay in this posting!!!
1: I made 2 cheesecakes, first one on thursday, and I couldn’t cut it up because Mummy was bringing it for a gathering, and the second one on Sat, which I cut up on Sunday(to take pics and for Mummy to give away-she gave half to her friend)
2: I fell ill yesterday after lunch and have been having high fever. Am feeling much better now, so no worries. Just need more rest… 🙂
And yes, back to the cheesecake.
I was only supposed to bake one cake this week, but since there were left over ingredients, I decided to bake another(since the whole family love it!)…
I first tried this recipe a year back(before I started this blog) and I have been reminding myself that the next time I bake this, I have to use an 8-inch springform pan(I’m currently using a 9-inch) otherwise, my cake would be flat! Guess what? This time, I tried to look for an 8-inch but the baking shops ran out of them(due to all the festivities)! And so. Flat cheesecake again. 😦
But thank goodness, the cake was well received by the ladies at my mum’s gathering and yes, it still tastes wonderful.
The tangy taste from the lemon complements the sweet blueberry jam. And though the cheese portion was ultra-rich, the thick biscuit crust helped to tone it down.
I adapted this recipe from Irene’s version…
What you need!
250g digestive biscuits
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon
100g blueberry filling(Available from Phoon Huat!)
What to do!
1) Prepare a 8 inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil or parchment paper.
2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.
3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press crumbs until it is flat and compact.
4) Preheat oven at 180 degC. Place the tin with the crumbs into the oven and bake for 10~12 minutes.
5)Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.
6) Add juice and whipping cream. Beat well.
7) Finally, fold sifted cornflour and grated rind into batter.
8.) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.
9) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.
10) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.
11) Decorate top of cheesecake with blueberry filling.
PS: This is what a springform pan looks like:
Sooorrryy! October 15, 2006Posted by thelazychef in Uncategorized.
Sorry for the lack of updates…
I know that there are some really fervant and excited readers who can’t wait for my new post! haha…
The past 2 weeks have been crazy at school. Lab reports that need to be submitted, quizzes that need to be studied for… And the term-end exams that are coming soon!!! Sobs! Might stop for a while but not yet… :p
Actually, I made a black forest swiss roll last week! Yummy! But it cracked slightly while rolling and I refuse to post the picture of it. So ugly! haha… I’m a bit hesistant to try making it again, but the next time I do it, I’ll post the picture and recipe k?
This week, I’m gonna bake a blueberry cheesecake. This time, I promise to post the pic and recipe when I’m done with it!
For now, please enjoy the other entries k?
Rachel aka thelazychef
Fresh Sea Coconut Dessert October 8, 2006Posted by thelazychef in Desserts.
Weather in Singapore has been horrible these days…
Crazily hot… and now, its sooo hazy! Argh!
Everyone is getting irritated by the heat and haze. Eye and throat irritations, breathing difficulties, asthma in kids… etc etc…
And so, what a better time to cook something cooling!
And so, thelazychef presents:
I posted this recipe in KC quite some time back, but now, I’ll share this here. 🙂 Definately a good dessert for the old and young… And here’s a tip! Chill it cos it’s super refreshing to have a nice cold dessert in our ridiculous weather!!!
And and and…. the best thing about this recipe? Its ULTRA easy to make! Yay!
I love a good recipe that is easy and fuss-free. haha… ya, but my mummy would just say that I’m lazy! But hey! I’m thelazychef! hahaha… 😛
This recipe has no strict rules to it. Just dump all ingredients into a big big pot(trust me on the BIG part, cos you can chill leftovers and everyone will gobble it up in a day or two…) and boil till it is fragrant and all the ingredients is soft!
What you’ll need:
1 pack fresh sea coconut(this is available in the wet markets, some vegetable sellers sell them, certain fruit sellers sell them too. You’ll have to ask around. Remember, this is the FRESH one, not canned ones.)
1 cup dried longans(my mummy always recommend using those good quality ones, which are in whole form and brown in colour, she says there are some that are very dark brown and these are not so good)
3/4 cup red dates(pitted!)
Mu-er(white snow fungus) (this one, i cannot estimate how much… just put in accordingly, if you like it, just put in more!)
Rock sugar( add in accordingly to your taste preference!)
What to do:
Remove the light brown skin off the sea coconut, it should slide off easily for those soft ones, slice the sea coconut into about 5~8mm thick slices.
In a large pot, boil water(~1500ml, depending on pot size). Put in the sea coconuts that are firmer to cook first(this is to soften them first).
After about 10 minutes, put in the rest of the ingredients.
Once the water has come to a boil again, lower the flame intensity and let it continue to boil till the soup turns light brown in colour and taste flavourful.
Tada! Enjoy it hot or chill cooled dessert in fridge for 3~4 hours before serving! 🙂
There is no hard and fast rule to the making of this dessert. So, its really up to you to estimate how much ingredients you need. If need be, add more longans and red dates for better taste!
Ask the vegetable seller to choose a packet of sea coconuts which are softer, cos soft sea coconuts taste better and are much easier to cook!