Recipe: Strawberry Jello Cheesecake

Happy boxing day! It took me a while to start blogging again as I have only recently started out on new recipes, such as this christmas log cake, which I made one day before Christmas. I also tried out the Strawberry Jello Cheesecake that people have been raving about.

First off, I would like to say something about the Strawberry Jello Cheesecake. I basically taste nothing but strawberry flavoured jelly and strawberries. I feel that the cheesecake layer needs to be thicker. However, cheesecake does not taste as nice and rich as when it has been baked ): So boo hoo to the Jello cheesecake. I would love to edit the the recipe further and get a richer cheesecake flavour so that all flavour blends well, but I just realised recently that I have been using gelatin made of beef skin. Damn it. I’m a Buddhist and by right, I cannot have any beef related items in the house as I have a altar in the living room. Maybe in future I will find gelatin made of pig skin or something, and make this again. Meanwhile, for people who are still looking for a recipe for this dessert, here it is. Feel free to experiment on it and add a few more grams of cream cheese to get extra flavour (:

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Strawberry Jello Cheesecake

Adapted from StoryofBing

Crust

  • 300g disgestive biscuits
  • 100g melted butter

Cheesecake

  • 1 & 1/2 tablespoons gelatin powder
  • 1 & 1/4 cups boiling water
  • 500g cream cheese
  • 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • 15 strawberries

Jelly

  • 160g strawberry flavoured jelly
  • 1 & 1/2 cups boiling water
  • 1 & 1/2 cups cold water

Directions

  1. Prepare a 12×10 inch pan and line it with a layer of aluminium foil. Set aside.
  2. Crush biscuits into fine crumbs and mix well with cooled melted butter.
  3. Pour crumbs into prepared pan and have it nicely packed and flattened. Chill it in the fridge.
  4. Mix gelatin powder with hot water until well dissolved and set aside to cool.
  5. Using an electric mixer, mix cream cheese and sugar until soft and fluffy. Add in vanilla extract.
  6. Combine the cooled gelatin mixture into the batter and mix until smooth and runny.
  7. Pour the batter in the prepared pan and let it rest at room temperature for 10-15 mins.

Now for the strawberries,

  1. Remove the leaves, slice them into half, and into heart shapes.  You should have 30 hearts.
  2. After the cheesecake batter has been well rested, carefully line the strawberry hearts onto the surface of the batter, rows of 6 and columns of 5.
  3. Slightly push the strawberry hearts into the batter so that the strawberries sticks onto it.
  4. Cover the pan with plastic wrap and chill for at least 4 hours.

When the cheesecake layer has been sitting in the fridge for at least 4 hours, prepare your jelly layer.

  1. First, place jelly powder in a bowl and mix in hot water.
  2. When jelly powder is well dissolved, stir in cold water.
  3. Once the jelly mixture is cooled to room temperature, you can begin pouring it into the pan.
  4. Lastly, pop it into the fridge and wait overnight.

*Things to take note of*

Ensure that cheesecake batter is smooth. If it is not, run it through a sieve to remove lumps.

If the strawberries is not attached well to the cheesecake batter, it will float up after you add the jelly mixture.

Also, do not pour in hot jelly mixture as it will cause your cheesecake layer to somehow melt, and bits and pieces will float to the surface of the jelly.

Stay tune for a Christmas Log Cake Recipe, to be uploaded soon. Meanwhile, enjoy! (:

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Recipe: Chocolate Chip Cookies (soft and crispy goodness)

Some people prefer their chocolate chip cookies to be soft and chewy, while some prefer it to be hard and crispy. But this recipe I’m sharing is between both worlds, seriously :D Provided if you do not over bake them or under bake them.

It all started with me craving for chocolate chip cookies so I went to search for various recipes, intending to try them out week by week, to get the perfect one.However upon baking my first recipe, I’ve already found my favourite. This chocolate chip cookie is hard and crispy on its sides but chewy in the center. It is not VERY soft, but soft enough for the cookie to be chewy.

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Chocolate chip cookie recipe

Adapted from SavorySweetLife.com

113g butter (soften)

1/4 cup white sugar

3/4 cup packed light brown sugar

1 egg

1 tsp vanilla extract

170g all purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

255g semisweet/bittersweet chocolate chips

Directions:

  1. Sift flour, baking soda and baking powder in a bowl.
  2. Mix dry mixture until well combined, set aside.
  3. Cream butter and both sugars for around 3 minutes, or until pale brown and fluffy.
  4. Add in egg and vanilla extract. Continue beating for 1 to 2 minutes. Batter should remain cream-like texture.
  5. Mix in flour mixture in 3 additions until just combined. A bit of flour pockets is fine.
  6. Lastly, add in the chocolate chips. Do not over mix the dough.
  7. Place dough in plastic wrap and refrigerate for at least 12 hours.
  8. Bake for exactly 11 minutes 30 seconds in oven temperature of 350F/177C.

There you go, the awesome recipe. If you intend to keep the dough for a few days, I will suggest storing it in the freezer compartment. When you are ready to bake, thaw it for 1/2 to 1 hour. Please take a look at the original website for pictures regarding the steps. Enjoy!

Recipe: Carrot Cake Goodness

My project lately was to find a good carrot cake recipe for my cousin’s girlfriend’s birthday cake. At that point, I wasn’t familiar with the taste of carrot cake, mostly because the taste of cinnamon was not that appealing to me until recently, where I’ve been craving for cinnamon rolls. Thus I got on this mission to try out carrot cakes from different restaurants but unfortunately I only got to try out 2 due to budget constraints. It’s alright, because I guess Cedele has the best carrot cake sold in Singapore, judging from the reviews of Singaporeans and my own taste buds. It was fluffy, moist, not too crumbly, and the amount of cinnamon was just right. The other carrot cake I tried was from NYDC, which was only mediocre. The taste of pineapples had overpowered the traditional taste of a carrot cake.

So why were carrots put into a cake batter since it does not enhance flavour and texture? Since Middle Ages, sweeteners were either scarce or expensive. Thus people used carrots in their cake batters in replacement of sweeteners. Other than carrots, beets also contain the most sugar compared to any other vegetables. For cream cheese frosting and cinnamon flavour, I guess it is one of the creations of people with good taste buds.

The birthday cake was a huge success I would say, other than the lat minute addition of gum paste butterflies which almost ruined everything. Let me explain.

On the day of my deadline, I had this sudden inspiration to add in small gum paste butterflies to the cake. Problem was, my nearest baking supply store did not have any SMALL butterfly plungers or cutters, only a big butterfly cookie cutter. I bought it though, hoping that it will still work out. Next, the store ran out of ready-to-use gum paste, but i was determined to make the butterflies, and I bought the gum paste mix instead (powdered form). I went home, got all excited, made the butterflies, and let it dry at room temperature. In the packaging of the gum paste mix, it was said that the gum paste will dry in an hour or two. However, it did not occur to me that I am living in Singapore, a country with high humidity. So there it is, I screwed up. The butterflies did not dry completely but I was running out of time, so I’ve got no choice but to just place it onto the cake. Here is the second problem. Because the butterflies were big, the cream cheese frosting (acting as glue), was not strong enough to hold them if I let the cake out of the fridge for long. AND the third problem. I did not know gum paste is not supposed to be placed in the fridge, especially when the the surroundings out of the fridge is so humid. So there I was, panicking because the butterflies were becoming soggy and siding off my cream cheese frosting.

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Solution? It definitely helped a little. I placed a bowl of corn starch just beside the cake box, inside the fridge. I also placed a small cup of corn starch in the cake box. What exactly does cornstarch do? It absorbs moisture, thus reducing humidity.

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This project was completed just in time, together with a cheesecake for my colleague. Hectic week ):

I found the recipe below on AllRecipes website and altered some amounts of ingredients to my own liking.

Carrot Cake Recipe

1 eggs

1/4 cups vegetable oil

1/4 cup brown sugar

1/4 cup white sugar

1/2 tsp vanilla extract

1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon (powder)

3/4 cups grated carrots

1/4 cup raisins*

1/4 cup chopped almonds*

  1. Preheat oven to 350F/175C, and line parchment paper to a 6 inch round pan.
  2. In a large bowl, sift flour, baking soda, baking powder and cinnamon, and whisk until well combined. Set aside.
  3. In another large bowl, combine eggs, brown and white sugar, vegetable oil, and vanilla extract. Mix until well combined.
  4. Sift for the second time your dry mixture, into the bowl of wet mixture.
  5. Using a spatula, fold the batter until you see no flour. Add in your carrots, raisins and almonds and mix well.
  6. Bake in oven for about 30 minutes.

*You can replace raisins with pineapple chunks or shredded coconuts. You can also replace almonds with any other nuts you like.

*I baked my cake for 30 mins exactly but timing may differ depending on the size of your cake pan, or the colour.

Cream Cheese Frosting

I got this recipe from woodlandbakeryblog.com and it is by far the best cream cheese frosting ever.

339g cream cheese

56g butter

2 cups icing sugar(sifted)

  1. In a large bowl, cream your butter until soft and fluffy.
  2. Add in cream cheese, and mix until well combined and the cream cheese is soft.
  3. Add in the icing sugar, 1/4 cup at a time.

*For step 2 and 3, be sure not to over mix or else you will end up with a runny frosting.