1-2 cups of tea biscuits and oat biscuits crumbs
1/2 cup butter
840g cream cheese (preferrably Philadelphia brand)
1 cup sugar
1 cup plain yogurt
4 medium size eggs
2 teaspoon vanilla essence
Preheat oven to 175 C. Prepare the crust by mixing the biscuits crumbs with butter. Press firmly onto bottom and 2-1/2 inches up side of pan. Heat the crust for about 10 minutes. Set aside.
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add yogurt and vanilla essence. Mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
Bake 1 hour to 1 hour 10 min or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven for 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least for at least 4 hours. To have the best texture of the cake, refrigerate it for 24 hours. Loosen cheesecake from rim of pan; remove rim. If you're using a glass bowl, you may not loosen the cake. Top cheesecake with Cherry pie filling just before serving. Store leftover cheesecake in refrigerator.
This recipe would serve 10 - 12 persons depending on how much they eat :). Happy trying!
Sunday, August 31, 2008
Saturday, August 30, 2008
1 1/2 sugar - divided
1 cup water
2 tablespoon butter
1 cup flour
1 cup fresh milk
5 medium size eggs
1 teaspoon vanilla essence
2 teaspoon baking soda
Prepare the caramel by putting 1 cup sugar and 1 cup water in a pot. Cook using a medium heat. Wait till it melt and become brownish. Stir and let all the sugar melt and turn to dark brown. Put it butter an stir. Set it aside.
Using a blender or a mixer, beat eggs till stiff. Add in fresh milk. Blend again. Pour in flour, baking soda and blend it again. Later, put in vanilla essence. Finally, pour in the cool caramel that you;ve just prepared. Mix all of them again. Let the batter stay in the bowl/blender with a top covered for at least an hour.
Pour the batter in a baking pan and bake for an hour with 160 C. Be sure to use the bottom heat during th first 45-50 minutes. The later of 10-15 minutes, you may use both heating - top and bottom.
This recipe would serve 5-6 persons. Happy trying :)
Wednesday, August 20, 2008
15-18 pieces Oreo - crushed and blended
1-2 tablespoon butter - melted
10 pieces Oreo - cut into small pieces (1/4)
700g cream cheese
1 cup sugar
200ml liquid whipped cream
1 tablespoon corn flour
1 tablespoon vanilla essence
Whipped cream - for topping
Prepare the basement by mixing the crushed and blended Oreo biscuits with butter. Coated the springfoam with the mix. Cover the base by pressing it firm to the base. Bake with 180 C temperature for 10 minutes. Set it aside and let it cool off.
Beat the cheese and sugar in a bowl. Add in egg one by one. Then, add in the whipped cream. Pour in the corn flour. Put in vanilla essence. Finally put the cut Oreo in.
Bake by using a Ben Marie method for about an hour. Open the oven lid for an hour to let the cake cool off slowly. Put the cake in the fridge for at least 5 hours before serving. You may decorate the cake with whipped cream topping Oreo biscuits on top. Happy trying :)
Wednesday, August 6, 2008
3 slices Ikan Merah (no idea of the English name for it)
1/2 onion - blend / ground
2 cloves garlic - blend / ground
4-5 medium size anchovies - blend / ground
1/2 cm prawn paste (belacan) - blend / ground
1 red chilli - blend / ground
1/4 tspn turmeric
3 cups water
Pour in water in the pot and put all blended items. Add in turmeric. Heat up until boil. Stir once in a while. Put in fish. Add in salt and asam keping. Wait till the fish cook and boil again. Serve.
400g Squid - cut according to preferences
10 dried cillies - to blend
3 Onion - 2 to blend, 1 to slice in circle
3-4 cloves garlic - to blend
Tamarind paste / Asam keping
2 tblspn oil
Heat oil. Pour in blended items. Stir while waiting for the chillies to cook (oil appear on top). Add in salt, sugar and tamarind paste or asam keping. Add in sliced onion. Put in squid. Stir a bit until the squid turn to white color. Do not cook too long because the squid would lose its taste. This recipe would serve 4-5 people if eaten with white rice.