Nak cuba resepi snow cheese cake!!!!

 Snow Cheese Cake

Bahan:- mama guna loyang 10'x 10' 
6 biji telur ayam (buang 2 putihnya) 
100g gula halus 
100g tepung hong kong (blue key,super fine boleh juga)- guna self rising flour 
60g tepung jagung (maizena) 
50g air sejuk (dari peti sejuk) 
1 sudu teh baking powder- x letak 
2 sudu makan ovalet 
75g mentega (dicairkan) 
*mama tambah vanila esen 

Untuk krim: 
1 kotak cream cheese philadelphia 
1/2 tin susu pekat manis ->>k.zai letak 1 cawan (satukan kedua bahan & putar sehingga tidak berketul-ketul). 

Untuk Toping: 
1/2 kotak kraft cheddar cheese (parutkan) 

Cara: 
1.Masukkan semua bahan-bahan kecuali mentega cair dan putar. 
2.Putar dengan kelajuan sederhana sehingga pekat & putih.Akhir sekali masukkan mentega cair.Putar lagi sehingga sebati dan pekat(mama kacau guna senduk saja takut over beat). 
3.Sediakan acuan yang telah dialas dengan kertas minyak atau yang disapu dengan sedikit butter. 
4.Bakar dalam acuan dengan menggunakan api atas dan bawah selama 45 minit ke 1 jam dengan kepanasan 150'C. 
5.Bila sudah masak biarkan sejuk.(-telangkupkan kat atas redai kek untuk lebih kurang 5 minit bagi mengelakkan kek kempis).Bila dah sejuk,ambil pisau kek dan potong di tengah2 kek supaya menjadi dua bahagian. 
6.Sapukan cream cheese di atas separuh kek tadi,kemudian letakkan sebahagian lagi kek di atasnya. 
7.Sapukan lebihan krim cheese sehingga menutupi seluruh kek. 
8.Akhir sekali taburkan cheese kraf yang telah diparut tadi ke seluruh kek sebagai toppingnya. 
9.Masukkan dalam peti ais dalam 1-2 jam.Lepas tu baru potong. 

TIPS UNTUK KEK TIDAK MENDAP / TURUN 
-mama jumpa tip ni di Ena Lovely Kitchen; 
Bila dah masuk minyak hanya gaul dg senduk....jgn over beat.Dah masak , terus terlangkupkan kek sekali dengan acuan diatas redai sejurus dikeluarkan dari oven. Biar sehingga kek sejuk. 

Cheese cake

Kek yang menjadi kegemaran anak-anakku...

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Resepi enak dan tiada tandingannya...Emmmm..

chocolate chips

Biskut yang enak dimakan pada bila-bila masa......... Marilah cuba...

resepi cheese cake

Caramel Macadamia Cheesecake
Recipe adapted from Ottolenghi – The Cookbook

Cheesecake
500g Philadelphia Cream Cheese, at room temperature
120g caster sugar
1 teaspoon vanilla extract
4 large free-range eggs, lightly beaten
100g sour cream
icing sugar for dusting

Biscuit Base
160g digestive biscuits
40g unsalted butter, melted

Nut Brittle
150g macadamia nuts
100g caster sugar

Caramel Sauce
65g unsalted butter
160g caster sugar
100ml thickened cream

1/ Preheat the oven to 140°C. Lightly grease a 20cm springform cake tin and line the base and sides with baking paper.
2/ For the biscuit base, place biscuits in a food processor and whiz to a fine crumb. Mix with the melted butter. Transfer to the lined cake tin and flatten with the back of a spoon.
3/ For the cheesecake batter, beat together the sugar and cream cheese with an electric whisk. Gradually add the vanilla extract, eggs and sour cream. Whisk until the batter is smooth. Bake for 70 minutes, a skewer inserted in the centre should come out with a slightly wet crumb. Allow to cool to room temperature, then remove tin.
4/ For the nut topping, scatter the nuts over a baking sheet and roast in the oven at 140°C for 15 minutes or until golden. Remove from the oven and allow to cool. Line another baking tray with aluminium foil. Place the sugar in a medium-sized saucepan. Heat sugar on low heat until it turns a golden caramel. Do not stir at any stage. Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break and chop them very roughly with a large knife.
5/ For the sauce, put the butter and sugar in a small saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. Once the desired colour is reached, carefully add the cream while stirring vigorously. To stop the caramel from browning further pour it directly into a glass bowl and leave to cool.
6/ To finish the cheescake, spoon the sauce in the centre, allowing it to spill over a little. Scatter the caramelised nuts on top and dust generously with icing sugar. The cheesecake will keep in the fridge for 3 days.

pelbagai tart