I made these cheesecake bites again but tweaked the recipe by a bit ^^ Added more melted butter to the digestive biscuits this time as the previous ones were too crumbly and its hard to cut them up ):
Strawberry Jelly Cheesecake
1 1/2 tbsp powder gelatin
1 1/4 cup hot boiling water
300g digestive biscuits (fine crumbs)
100g butter (melted)
500g cream cheese (room temperature)
2/3 cup sugar
1 tsp vanilla extract
1 small packet of jelly mix
- Mix together gelatin to hot boiling water and set aside to cool.
- Mix melted butter with digestive biscuit crumbs, then press the mixture flat on your prepared pan and refrigerate.
- Beat cream cheese, sugar and vanilla extract until soft and creamy, then add in the warm gelatin mixture.
- If it is lumpy, continue beating for 1 minute. The mixture will be runny, but do not worry.
- Pour the mixture in your prepared pan, on top of the crust and refrigerate.
- Now prepare your strawberries by washing them and cutting them into half.
- When that is done, place them on the surface of the cheesecake mixture and refrigerate overnight.
- Once the mixture as firmed up, prepare your jelly according to packet instructions and pour in slowly over the cheesecake.
I was asked if I make chocolate cornflakes for Chinese New Year as it has always been a hit during this festive period. However, it always didn’t seem like a challenge to me as it only requires 2 ingredients to make, thus I’ve never tried making it before, neither have I eaten it before. However, few days ago, my colleague made those and had leftover chocolate and cornflakes. So she gave it to me and I decided to give this snack a go. It was sooooo good, except for this chocolate part as I used compound chocolate.
I didn’t weigh out the amount of chocolate I used to make these cornflakes so the amount might differ.
Yields 62 petite cup liners
250g-300g dark compound chocolate
1 box cornflakes cereal (medium box)
- Melt the compound chocolate in a large bowl over double boiler (bain marie).
- *Turn off the heat once fully melted and pour cornflakes into bowl, stirring well until cornflakes are well coated with chocolate.
- While mixture is still warm, quickly spoon mixture into individual cups. (do it fast like a ninja cause compound chocolate hardens easily)
*At this point, continue placing your bowl on the double boiler so that the compound chocolate remains liquid.
Thats it. Pretty easy huh?
Salted caramel and chocolate can’t get any better can it? Combine these two in any desserts and voila… You get these.
They are very simple to make too. Just get your favourite chocolate cupcake, fill it with home made salted caramel, and top it off with any chocolate frosting that you like eg. chocolate cream cheese, chocolate buttercream, or even the simplest, chocolate whipped cream. Oh, I forgot the important part, salted caramel drizzle. Definitely makes your sweet dessert look extra decadent.
This is my own version of salted caramel chocolate cupcakes recipe. Do try it out and give me feedbacks (: 100% foolproof, except for the caramel part which is a bit tricky.
Yields 12 cupcakes, or around 350g to 400g of cake
1 cup all purpose flour
2 tbsp corn flour (corn starch)
1/2 tsp baking powder
1 tsp baking soda
6 tbsp cocoa powder
3/4 cup white sugar
1/2 cup hot coffee
1/2 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla extract
- Preheat oven to 325F/163C.
- In a large bowl, sift together flour, corn flour, baking soda, baking powder and cocoa powder. Set aside.
- In another large bowl, mix together sugar, coffee, milk and vegetable oil.
- Fold in your flour mixture in 3 portions.
- Mix in egg and vanilla extract. DO NOT OVERMIX.
- Bake in preheated oven for about 19-21 minutes depending on oven.*
*Because my oven goes haywire at times, I usually do the toothpick test at the 19th minute, and if it is not done, I’ll try again after a minute or so.
Makes about 3 mason jars worth
2 cup white sugar
170g unsalted butter*
1 cup heavy cream
All items above have to be strictly at room temperature.
- Heat the sugar in a pot over low fire to dissolve it.
- Once dissolved, it should turn amber colour, and it should smell toasted. A bit darker is fine as long as it does not smell burnt.
- Mix in the butter. The melted butter will actually remain on the surface of the caramel but that is fine. Just try your best.
- After all butter is melted, add in heavy cream. This time you must make sure that you mix them evenly.
- Usually at this point, I’ll continue boiling the caramel for about 2-3 mins so that it can thicken up. However boiling time varies, so.. this is the tricky part. The best is to get a candy thermometer and remove the pot from heat when temperature reaches 350F.
- After removing pot from heat, sprinkle in 1 tbsp of salt at a time, and taste test it until you are satisfied with the flavour. I added about 4 tbsp of salt.
Chocolate Whipped Cream
Yields just enough for 12 cupcakes
3/4 cup heavy whipping cream (cold)
6 tbsp icing sugar
1/2 cup + 1 tbsp cocoa powder
- Mix all ingredients in a large bowl and using an electric mixer, whisk on high speed until cream form stiff peaks.