Tofu Cheesecake (topped with Blueberries)

This is really delicious and 'healthy' some more! coz over more 60% is made of real tofu.. of course there's still real cheese used.. but i dont feel 'full' eating them.. tats wat one of our client said too.. Dont believe? order one and make believe! ;P

Lastly, not forgetting the blueberries toppings.. it totally complete the experience! i was never a cake lover.. but now i know what is good quality cakes are made of.. and taste like.. heehee.. thanks to my beloved wife.. I wish her all the best in your foodie adventure! Blessings.. ;-)

mooncake cheesecakes!

have u ever gotten drunk eating mooncake?

Not when it's a mooncake cheesecakes with Whiskey! ;-)

Yup, my wife's creation! though i prefer her second batch without the alocohol.. just tasting the cheese with the not-too-sweet snow skin.. perfect!

strawberry cheesecake

my beloved wife did it again! this time it's strawberry cheesecake!! ;-)

my only contribution... cutting the strawberries & kiwis as topping..

i didnt realise that kiwi with yellow flesh is sweet! green ones can be sour..

Finger licking good.. New York Cheese Cake

Yesterday, my wife conducted a baking lesson for the little ones.. his sis's daughter.. on baking New York Cheese Cake..

See,.. she's helping to pound the Oreo cookies to bits..

And when it's done.. it's finger licking good! ;-)

Tofu cheese cake

We're getting more sophisticated.. got packaging some more.. ;-)

A sign.. maybe we're ready to do some cake/pastry business here.. or maybe not.. hard work u know.. ;P

New York Cheese Cake

My wife did it again! This time is a delicious New York Cheese cake.

Original Hilton Singapore American Cheesecake

This recipe was found on some old newspaper cutting.. it says that the recipe was passed down by an American chef and has remained unchanged for over 31 yrs although new flavors such as Oreo and Devil's chocolate has evolve from it..

I put it down here so that one of my friend can use it.. ;-)

Ingredients:
500g Philadelphia cream cheese
140g sugar
75g sour cream
45g Even brand plain cream from France
3 eggs
5g Vanilla essence

1. Pre-heat your oven to 180 deg C.
2. Prepare the inside of cake mould for a 1kg cake with a little butter and flour, set aside.
3. In a mixing bowl, beat the cream cheese and sugar till smooth for at least eight minutes at third speed.
4. Add sour cream step by step to the mixture and continue to beat till smooth at second speed.
5. Add the eggs one by one and the vanilla essence. Continue to mix at the second speed till mixture becomes fluffy.
6. Pour it into the mould and bake in a bain marie (a large pan of barely simmering water in which the mould in it, is place), which allows the mixture to be heated gently and evenly for 30 minutes at 180 deg C.
7. After 30 mins, flip the cheesecake over to check if both the top and bottom are evenly browned. If not, put the cake back into the mould, with the darker side at the bottom and place it in the oven again. Adjust the oven temperature to 100 dec C for 30 mins more until the cheesecake becomes firm. Be careful: Over-baking yr cheesecake will cause the skin to crack and it will become dry and difficult to cut.
8. Let the cheesecake cool down to room temperature. Place the cheesecake onto the prepared base.

To make base:
1. Purchase ready-rolled flat sugar dough (abt 0.5cm thick) from major supermarkets.
2. Cut the dough to the correct diameter, that is, similar to the cheesecake mould, and bake in oven at 200 deg C until it turns golden brown. Leave to cool.

note: pls dont ask me question.. i havent tried it yet. Just keying in here for memory for now.. ;P