Matcha New York Cheesecake

It was my friend's Sin Cheah's birthday on 9 September. She is a green tea lover so I decided to make something related to green tea for her. I was having a fever just days before her birthday, hence, I can only do something easy.

Using my previous new york cheese cake recipe. I halves the recipe and made a 6 inches cake. Turned out quite all right. The birthday girl likes it but thinks could do more with the matcha flavour.
 
 

Ingredients required for biscuit base:-
100g digestive biscuits (yield thick base)
50g butter, melted

Cheesecake fillings:-
250g cream cheese, softened
20g butter, softened
65g sugar 
140g sour cream 
3/4 tsp vanilla extract
1 tbsp matcha powder
1 egg, beaten

Methods:-
1. Place biscuits in ziplock bag and roll with rolling pin. Mix the crumbles biscuits with melted butter and the line the prepared springform tin evenly, pressing down. Refrigerate them while preparing the cheesecake fillings
2. Beat room temperature cream cheese together with butter until smooth and no lumps on medium speed. 
3. Add sugar and beat till combined. 
4. Beat in sour cream, yoghurt, vanilla and matcha powder till incorporated.
5. Lastly, beat in egg until combined.
6. Pour fillings into prepared tins. Cover the base of the tins with 2 layers of aluminum foil to avoid water going in.
7. Bake cheesecake in water bath for about 50 minutes. The cake is done when the middle still jiggles.
8. Allow to cool after baked and chill in the fridge for a minimum of 4 hours.

New York Cheesecake

Recipe from Hundred Eighty Degrees

Before Father's day in May, I was hunting for something easy to bake. And cheesecake is the easiest. They turned out rich, creamy, with a hint of tanginess due to the addition of Yoghurt. I cut down the sugar just a little for the family. They love it.

I used the recipe to make 2 x 6 inches cake.

Ingredients required for biscuit base:-
200g digestive biscuits (yield thick base)
100g butter, melted

Cheesecake fillings:-
500g cream cheese, softened
40g butter, softened
140g sugar (I used 120g sugar)
280g sour cream ( use 200g sour cream plus 80g of Greek yogurt )
1 1/2 tsp vanilla extract
2 eggs, beaten

Methods:-
1. Place biscuits in ziplock bag and roll with rolling pin. Mix the crumbles biscuits with melted butter and the line the prepared springform tin evenly, pressing down. Refrigerate them while preparing the cheesecake fillings
2. Beat room temperature cream cheese together with butter until smooth and no lumps on medium speed. 
3. Add sugar and beat till combined. 
4. Beat in sour cream, yoghurt and vanilla till incorporated.
5. Lastly, beat in egg until combined.
6. Pour fillings into prepared tins. Cover the base of the tins with 2 layers of aluminum foil to avoid water going in.
7. Bake cheesecake in water bath for about 50 minutes. The cake is done when the middle still jiggles.
8. Allow to cool after baked and chill in the fridge for a minimum of 4 hours.

Easy Snowskin Mooncake

Mid-Autumn festival was yesterday and last week, i made some snowskin mooncake for gift and for the family.This recipe is from Jacyln san and is really easy to handle but probably only lasted 4 days in the fridge. The skin still stays soft on the second and third day. By the fourth day, it is a bit hard and not really nice to eat anymore.


Yield 8 mini mooncakes (50g size)
You will need the below ingredients:-


130 g Hongkong Gao Fun (cooked glutinous flour)
80g icing sugar (i used 70g)
40g shortening
135 - 150g of cold water (please adjust accordingly)
coloring (own preference)

Paste of your preference. I used store bought low sugar durian lotus paste and white lotus paste.

Methods:-
1. Sift flour and icing sugar together
2. Rub shortening into the above dry ingredients.
3. Add cold water gradually and knead until a soft dough is form
4. Wrap the dough in plastic wrap and rest in the fridge for half an hour
5. Prepare the paste fillings in 30g and roll them into balls.
6. After half and hour, divide the dough into 8 pieces, about 20 -22g each.
7. Wrap the paste into the dough and used your desire mooncake mould (i used the mooncake plunger type)

Cocoa Brownies

This recipe is an all cocoa brownies adapted from Brooke's Best Bombshell Brownies from allrecipes. 

The original recipes makes a 9 x 13 inches size. I usually half the recipe to make an 8 x 8 inches but i found it to be a little thinner that what I had in mind. So i used a 9 inches instead with yield a fair thickness of brownies. I also use Cacao Barry's Extra Brute cocoa powder. My family prefer the taste from Extra Brute compare to Hershey's unsweetened cocoa powder.

To make a 9 inches square, you will need the below ingredients.

Ingredients:
225g melted butter
300g sugar
1 tbsp vanilla
4 eggs
190g all purpose flour - sift
85g unsweetened cocoa powder - sift
1 tsp salt
170g semisweet chocolate chips

Methods:
1. Preheat oven to 175 degrees C. Grease or line a 9 inches square baking tin.
2. Combined melted butter, sugar and vanilla.
3. Add eggs one by one and stir until combined
4. Fold in sifted flour, cocoa powder, salt and chocolate chips.
5. Pour into baking dish and baked for about 30 - 40 mins. 
6. The brownies are done when a cake tester/toothpick comes out with a bit of crumbs stick on it.
7. Cool completely before cutting in.