Apple crumble cheesecake with caramel syrup

What do you do with leftover green apples and cream cheese? Of course an apple cheesecake. Then what do you do for a change of texture? Make some crumble and put it on top. After it has cooled, what else to add for a different taste in my cheesecake. Some bitter-sweet caramel syrup :)

 

Price: RM 29.60

Sour Cream Cheesecake anyone?

Buongiorno! Today's breakfast is a slice of  Sour Cream Cheesecake. Heheh. It's a rainy, lazy Sunday morning and it tastes so much like a Sour Cream Cheesecake. No chewing needed. It melts in your mouth and slides down your throat, filling that hungry tummy in a second.

Made this last night and before I start with any cheesecake, I will usually line the outside base of the tin with foil. If you don't have a spring-form pan, just line the insides of any square or round cake tin neatly with foil so you can pull the cake out easily.

What you need:

Part I

1 1/2 cup Biskut Marie crumbs

1/4 cup melted butter (you can use a bit more if the crumbs don't come together well)

* Mix together graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.

Part II

2/3 cup sugar

2 eggs

16oz cream cheese

1 pinch salt

1/2 tsp vanilla

* Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 150 -170C (depending on oven size) for 25 minutes. Cool 30 minutes before adding the sour cream topping.

Part III

1 tsp vanilla

1 cup sour cream (you can get it at Giant stores)

3 tbsp sugar

* Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 150 -170C. Cool to room temperature and then place in refrigerator overnight to chill before serving.

It has to 'rest' for at least 8 hours in the fridge before it can be cut. Buon Appetito!

Price: RM29.90 (6" cake)

White, milk, dark and cheesy

Milk...white...dark...layers...

Had the TV on one night while doing some work and saw this cake being whipped up. It's called the Mega Mondo Cheesecake by Chef Ned Bell. The first time I made it, I didn't have enough Oreos to fill the base of my springform plus it was midnight so I didn't really feel like going out (the original recipe used graham crackers). So I used a normal round baking pan which I lined with baking paper. The pan could barely hold all the cake mixture and it was so heavy when I put it in the oven. But it turned out really nice and soft and delicious and mmm.....yummy!

When I made it the second time, I devided the recipe to a third and used a smaller cake tin which my colleague gave me. Plus I used a little bit less sugar than what was mentioned in the recipe. And I got my first order!

Selling price: RM36.00 for 6" cake