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Simple Cheesecake Recipe - A Step By StepGuide
I still remember I made my firstbaked Cheesecake when I was 23 years old. Without any
experience in making cheesecake, I tried this really simple and easy Cheesecake Recipe
below. My first attempt was a success. The cake has perfect taste, texture, and presentation. It
was unbeatably creamy and mildly rich, you know, so it melts in your mouth. My friends just
loved it. Thisrecipegave me non-stop compliments and satisfied smiles. Cheesecake is one of
life's great rewards, this one is no exception.
If you often think that it is hard to make a Cheesecake, you are most probably wrong. I have not
failed in making this Cheesecake so far. With this successful attempt, my confidence went up and
I have tried a few other Cheesecake recipes.
Cheesecake is a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the
tastiest and most elegant way to end a meal. If you planning a party or gathering; why not
surprise someone with thisdelicious Simple Cheesecake? You may attract the crowd coming to
you asking for more...
Here is the step-by-step guide to make the Simple Cheesecake :
http://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://rover.ebay.com/rover/1/711-53200-19255-0/1?type=1&campid=5335845462&toolid=10001&customid=1727830-16280086http://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipehttp://ingenira.hubpages.com/hub/Simple-Cheesecake-Recipe -
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Preparation time : 30 minutes
Cooking Time : 1 hour
Step 1: You will need
Crust Ingredients
1 cup bread crumbs
cup sugar
cup margarine/butter
Cheese Filling
250g cream cheese
2 eggs
1 teaspoon of baking powder
cup of milk
1 cup of icing sugar (confectioners' sugar) or less
Step 2: Preheat the oven
Preheat the oven to 175C (or 350F)
Step 3: Make the Crust
Pour the melted butter and sugar over the bread crumbs and mix them together well. Then use a
roller and roll it flat. Butter 8 inch baking tin and even out the crust mixture on the baking tin by
pressing it down and to the sides to form the crust for the cheesecake.
Step 4: Bake the Crust
Bake the crust base in the oven at 350F for about 10 minutes
Step 5 : Make the Cheese Filling
Add the sugar to the cream cheese in a mixing bowl, then using a hand whisk or an electric mixerto blend the ingredients together until the mixture is well mixed. Then one by one, break the eggs
into the mixing bowl and gradually stir them in.
Finally, add in milk and baking powder and stir well.
Step 6: Add the cheese filling to the baking tin
Pour the mixture over the prepared crust and even it out by giving it a little shake.
Step 7: Bake
Place the tin in the centre of the oven and bake the cheesecake for 60 minutes at 175C (or350F).
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Step 8: Remove from the oven and chill
Take the cheesecake out of the oven and leave it to cool down gently (see tips below). Then put it
in the fridge keeping it in its baking tin and let it chill overnight.
Step 9: Serve
Take the cheesecake out of the fridge and run a knife around the edges to help release it from
the tin. Then, gently ease it out.
If you like, you can decorate the cheesecake with the cut fruits (like strawberry, kiwi fruits, lychee
etc).
This is an unbeatably creamy cheesecake which can be enjoyed with or without a splash of
cream.
Finally slice it up with a warmed knife. You can warm the knife with hot water and dry it. Repeat
each cut with warmed knife, and you will get a clean cut of cheesecake.
COMMONLY ASKED QUESTIONS FOR MAKING A SUCCESSFULCHEESECAKE
Should I cool the ingredients before mixing them ?
Yes, you should prepare all the ingredients and allow them to cool to temperature before mixing.
This may take about thirty minutes or less.
Cream cheese must be softened before mixing them. If you cannot wait, you can soften the
cream cheese in the microwave oven. Unwrap the cream cheese and scoop it out to amicrowavable bowl. Microwave it on high temperature for 15 seconds. Add another 15 seconds
for each additional bar of cream cheese.
How do I separate the Cheesecake from the baking pan or tin ?
Use a 9 or 10 inch spring form pan (a round pan with high, straight sides, about 2.5 to 3 inches
high) to bake the cake. When the cake is baked, the bottom of the pan can be removed from the
sides when the clamp is released. This allows the cheesecake to be removed easily from the pan,
since turning the cheesecake upside down and back to the top again is not an option, as it will
crack the cake.
If you do not intend to invest in a spring form pan, for any other type of pan you use, before youpour the ready cake mixture into the pan, make sure you brush the sides and the bottom of the
pan with melted butter so that when the cheesecake is ready, the cake can be removed from the
pan easily without splitting. I normally place a piece of parchment or waxed paper in the bottom
and grease it for easy removal.
How do you know when a cheesecake is baked ?
Unlike normal cake, you cannot use a toothpick to poke into the cake to check whether the cake
is cooked. To know whether a cheesecake is cooked, ensure that you have baked the cake at the
temperature specified and for the duration given. And most importantly, observe the cake. A well-
baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in
the center should jiggle like custard would. There should not be any wet or liquid spots in the
center.
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Which type of oven is better for baking a cheesecake ?
For cheesecake baking, aconventional oven is a better choice than a convection oven. The
problem with convection oven is that its forced hot air causes too much browning and often
results in the cake collapses in the center.
How to prevent the Cheesecake from cracking ?
After the cheesecake is baked, ensure that it gets a gentle cool down otherwise it may crack.
There are a few ways to do this.
1. Remove the cake from the oven. Keep the cake in pan but place it on a wire cake rack. Then,
place the cake beside the oven. The residue heat from oven will slow down the cake cooling
process, allowing it to cool down gently.
2. Alice Medrich prefers to remove her cheesecakes from the oven, inverts a bowl over it to let it
cool down slowly.
3. Some bakers like to keep the cake in the oven after turning it off and keep the oven door openslightly with a wooden spoon to reduce the heat slowly.
About 10 minutes after you have removed the cake from the oven, separate the cake from the
edge of the pan by running a warmed knife or narrow spatula in an up and down sawing motion in
between the edge of the cake and the side of the pan. You can warm the knife or spatula in warm
water and dry it. This will separate the cake from the pan as it cools so that it doesnt crack.
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Low Fat Carrot Cake Recipe - The Best I have Tasted- Using Grape Seed Oil Instead of Butter orMargarine
The best compliment I received from making this carrot cake is from a boy who frequently visits
hotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from
Hilton Hotel. My husband, who is often careful with his diet, couldnt help himself with a second
serving.
It is incredibly delicious. The cake is rich with flavour and moist. Simply scrumptious!
It is healthier than other cake since I use better oil, grape seed oil. Its benefits are mentioned
below, after the recipe. Instead of using white sugar, I use brown sugar instead. The health
benefits of carrot are well-known, so I will not mention it here.
Here is the recipe:
Preparation Time : 30 minutes
Cook Time : 1 hour
Servings : 18
Ingredients
4 eggs
1 1/4 cups grape seed oil (or vegetable oil)
2 cups brown sugar (reduce the portion for less sweetness)
(if you use white sugar, 1 to 1.5 cup of sugar is sweet enough)
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2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
Optional : 1 cup chopped pecans or walnuts
Lemon or Lime Frosting
1/2 cup low fat, salt-reduced margarine , softened
2 lemon or 6 limes
3 cups confectioners' sugar
1 teaspoon vanilla extract
Optional : 1/2 cup chopped pecans or walnuts
Methods
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2) In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2
teaspoons vanilla.
3) Shift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil. Stir gently
and slowly till well mixed, using circular motion in clock-wise direction.
4) Stir in carrots. Fold in pecans (optional).
5) Pour into prepared pan.
6) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center ofthe cake comes out clean.
7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting
1) To make frosting, in a medium mixing bowl, combine margarine, confectioners' sugar and 1
teaspoon vanilla. Add lemon or lime juice 1 tablespoon at a time to avoid getting watery frosting.
2) Using mixer, beat at high speed and continue adding the lemon and lime juice until the mixture
is smooth and creamy. Taste some to ensure quality.
3) Add more confectioners' sugar or juice if necessary. If lemon flavour is quite strong, add water
if more liquid is needed.
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4) Stir in chopped pecans. This makes about 2 cups (450ml) of frosting.
5) Frost the cooled cake.
You can keep the cake in the refrigerator if you like nice cold cake.
Additional baking tips :
1) When grating the carrots, use the large grater (use for cheese) to get good size of grated
carrot.
2) To prevent cake from sinking in the center :
Avoid overbeating which will introduce more air into the cake
Avoid under baking. Check the temperature to ensure that it is not too low and check the time to
ensure sufficient baking time
Avoid using baking pan that is too small or too large
Ensure the oven is preheated for at least 30 minutes
Ensure your oven is heating properly. Use an over thermometer to check the temperature
Avoid opening the over door unless you really necessary, to ensure consistent heating
temperature throughout the baking time
Happy Baking !
Health Benefits of Using Grape Seed Oil
Numerous studies have suggested that Grape Seed Oil and its Extract constitute anti-
inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial, and
adaptogenic activity. Hence, it is highly beneficial in the treatment of a number of health
problems that include: arthritis, edema, dermatitis, acne, wrinkles, dry and itchy skin, age
spots, sun burns, chapped lips, wounds, bruising, stretch marks, varicose veins,
hemorrhoids, chronic venous insufficiency, premature aging, premenstrual syndrome
(PMS), weight loss, stress, dandruff, hair loss, warts, cardiovascular diseases especially
atherosclerosis, hypertension, high cholesterol levels, diabetes, visual impairment,
cataract, and macular degeneration.
Studies also suggest that its free radical scavenging activity may strengthen the immune
system and reduce the risk of developing cancer.
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Supreme Cheesecake
Original recipe makes 1 - 9 or 10 inch springform panChange Servings
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
Directions
1. Preheat oven to 400 degrees F (200 degrees C)
.
2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Pressmixture into the bottom of one 9 or 10 inch springform pan.
3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4
cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200
degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool,
then refrigerate.
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Chantal New York Cheesecake
Ingredients
Original recipe makes 1 - 9 inch springform panChange Servings
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of
springform pan.3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the
eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flouruntil smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the doorclosed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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Versatile Semi-Baked Cheesecake
Recipe by:chorazy
This recipe has a long history - it apparently comes from one of the top chefsin Sydney and was passed around some distant family members before my cousingave it to me. You can do lots of variations with it which makes it extra great.
Ready in 1 day 1 hour 30 minutesSaved as a favourite by 16 cook(s)
Ingredients
Serves: 12
125g unsalted butter 300g plain sweet biscuits 750g cream cheese (preferably Philadelphia) 1 cup caster sugar 2 eggs (60g each) 1 teaspoon vanilla extract various toppings (see footnotes)
Similar Recipes
Chantal's Cheesecake
Caramel Macchiato Cheesecake
http://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/recipe/4533/chantal-s-cheesecake.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/4533/chantal-s-cheesecake.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/4533/chantal-s-cheesecake.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/4533/chantal-s-cheesecake.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspxhttp://allrecipes.com.au/recipe/5226/caramel-macchiato-cheesecake.aspxhttp://allrecipes.com.au/recipe/4533/chantal-s-cheesecake.aspxhttp://allrecipes.com.au/recipe/12366/versatile-semi-baked-cheesecake.aspxhttp://allrecipes.com.au/cooks/7889/chorazy.aspx -
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Strawberry Baked Cheesecake
Pumpkin Cheesecake
New York CheesecakePreparation method
Prep: 1 hour| Cook: 30 minutes | Extra time: 1 day, resting
Melt the butter. Crush the biscuit to fine crumbs (mortar and pestle makes this easy!).
Combine with melted butter. Press hard into a 23cm springform pan. Refrigerate
while preparing filling.
Cream the cheese with the caster sugar (using a mix master or hand beater is
easiest) until smooth, light, and creamy texture.
Whisk eggs and add gradually to cheese mixture while beating. Add the vanilla
extract and continue to beat until creamy and fluffy consistency.
Pour cheese mixture into the biscuit base and bake for 30 minutes on preheated
oven of 150 degrees C fan forced oven (or 160 degrees if un-fan forced).
After baking time turn off the oven and then partially open the oven door and leavecheesecake in the oven to cool (this will take several hours).
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Refrigerate the cooled cheesecake overnight (cheesecake matures and is best eaten
2-3 days after cooking)..
FOR PLAIN CHEESECAKE: + 200ml fresh cream and spices. Top with whipped
cream and sprinkle with ground nutmeg and/or cinnamon.
FOR RASPBERRY CHEESECAKE: + 2 punnets fresh raspberries (or 250g snap
frozen), caster sugar. Once cheese mixture is poured into biscuit base, but before
baking, poke/push a punnet of fresh raspberries into the mixture then bake as
normal. With second punnet, mash or puree the raspberries with 1/3 cup caster sugar
then spread over cooled cheesecake just before setting in fridge..
FOR MARS BAR CHEESECAKE: + chocolate biscuits, 2 Mars Bars, 200g milkcooking chocolate, 100ml cream. Use chocolate biscuits as substitute for plain sweet
biscuits. Once cheese mixture is poured into biscuit base, but before baking,
poke/push chopped Mars Bars into the mixture then bake as normal. Heat 100ml
fresh cream with 200g milk cooking chocolate until melted and well combined (stirring
as you go). When the ganache is cooled and thick, pour over cooled cheesecake
before setting in fridge.
Substitution
See variations in steps above.
Add a picture
1 of 1
Picture by:kelly lynch
Recipe by: Sally Smircich
You probably won't ever find a cheesecake recipe easier than this! You cansubstitute lime for lemon juice if you like.
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Ready in 2 hours 15 minutesSaved as a favourite by 2 cook(s)
Ingredients
Serves: 12
1 cup sweet biscuit crumbs 500g cream cheese 1 (400g) tin sweetened condensed milk 1/2 cup egg substitute 1/4 cup lemon juice
Preparation method
Prep: 30 minutes | Cook: 45 minutes | Extra time: 1 hour, chilling1.
Preheat oven to 170 degrees C. Spray the bottom of one 20cm springform pan with cooking spray.
Sprinkle crumbs on the bottom of the pan.2.
In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth.Add egg substitute and lemon juice mixing well. Pour mixture into prepared pan.
3.
Bake for 40 to 45 minutes or until centre is set. Cool and then chill. Keep cake refrigerated.
SIMPLY SINFUL CHEESECAKE
Bahan untuk base200 gram biskut digestive, dihancurkan
3 sudu besar mentega
2 sudu besar madu
Bahan untuk Cheesecake
500 gram kriim keju, dilembutkan
1 tin kecil (390 gram) susu pekat
3 biji telur
150 gram coklat masakan, cairkan cara double boil
1 sudu teh esen vanilla
Cara-caranya
1. Panaskan ketuhar pada suhu 150C. Campurkan kesemua bahan untuk base dan tekan
pada dasar loyang springform berukuran 9 inch. Bakar selama 10 minit dan ketepikan.
2. Menggunakan mixer, pukul cream cheese sehingga kembang. Kemudian masukan susu
pekat sambil dipukul sehingga ia sebati.
3. Masukkan telur satu persatu dan esen vanilla. Pukul sebati. Bahagikan adunan
cheesecake kepada dua bahagian. Satu bahagian dicampurkan dengan coklat masakan
yang telah di double boil tadi dan gaul rata.
4. Tuangkan adunan cheesecake coklat kedalam loyang diikuti dengan adunan cheesecakeplain. Bakar selama 50 55 minit sehingga pertengahan cheesecake bergoyang-goyang
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tetapi tepi adunan telah set. Sejukkan selama 1 jam dan kemudian boleh disejukkan dalam
peti sejuk selama 4 jam sebelum dihidangkan.
Pandan Slice Cheese Cake
Bahan-bahan
4-5 keping slice cheese
200 ml susu segar
70 gram butter atau marjerin 70 gram tepung gandum (diayak dahulu)
70 gram gula
4 biji telur saiz M
beberapa titik esen vanila
sesudu kecil perisa pandan@pandan emulco
pewarna hijau
Cara-cara
1. potong atau siat slice cheese kecil-kecil dan campurkan dengan susu segar
2. kemudian masukkan dlm periuk, gunakan api perlahan dan biarkan slicecheese tadi cair. kacau sentiasa.*hana masukkan sesudu kecil perisa pandan npewarna hijau. kacau.
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3. masukkan butter dan kacau hingga larut, tutup api dan sejukkan sebentar.
4. asingkan putih telur dan kuning telur, pukul putih telur bersama gula hinggamenjadi meringue.
5. didalam bekas lain pukul kuning telur hingga kembang dan masukkankedalam adunan cheese tadi, masukkan tepung sedikit demi sedikit dan pukul lagi,
pastikan adunan tidak berketul6. akhir sekali campurkan merigue ke dalam adunan tadi dan berberapa titikesen vanila, gunakan cara kaup balik supaya adunan rata. glis acuan kek denganmarjerin dan alaskan dengan kertas. masukkan adunan kek di dalam acuan .
7. bakar pada suhu 170 darjah selama 20 minit dan turunkan suhu 140 darjahselama 40 minit, gunakan acuan kek berukuran 20cm dan letakkan sedikit air dibawah dulang pembakar, cara bain marie, untuk mendapatkan kek yang elokteksturnya.
8. hias ikut kreativiti sendiri atau dimakan begitu sahaja. kek ini lembut danringan. tak rugi mencubanya.
Marble Cheese Brownies
ramai yg dh mencube bronis nih kan! so aku pon nk menerai la jugak!
nmpok cam sodap joo! wat nih utk bbq semalam.... alhmdllah sodap jugak hasilnyer! cume
aku bahagi dua loyang so lapisan cheese tuh tk brape byk! iyo la sobab loyang den nih
semua comel lote! tuh psl tk muat! hahahahahaa.... resepi tgk kat dapurcikmatgebuyg
asalnyer drk.rinnchan. nk tgk step by step p la lapor diri kat dapur kak.rin yer! tQVM!
Bahan Brownies
250 g mentega1 cawan serbuk koko
1/2 cawan susu cair
1 1/2 cawan gula halus
3 biji telur gred B
1 1/2 cawan tepung gandum*
1 camca teh baking powder*
1 camca teh soda bicarbonate*(*digaul rata dan diayak)
1 camca teh esen vanilla
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7/28/2019 Simple Cheesecake Recip1 (Repaired)
16/16
Bahan Cheese
250 g cream cheese
1 cawan gula halus (mat guna 3/4 cawan) - hana ltk setengah cwn jer!
1 biji telur gred B
*hana tmbh jus lemon skit n freshcream.
Cara-cara
1. Lenser tin berukuran (10 x 10 x 2) inci dengan mentega, alas dengan kertasminyak, biar kertas minyak terlebih dari tin. Lenser juga kertas minyak denganmentega. Panaskan oven pada suhu 175C.
2. Untuk brownies: Cairkan mentega (gunakan kaedah double-boiler) hinggacair, masukka serbuk koko dan kacau hingga rata. Kacau gula halus + telur denganwhisk hingga sebati. Masukkan ke dalam bancuhan koko + butter dan gaul rata.Masukkan susu cair, kacau rata. Tambah tepung sedikit demi sedikit sambil diadunhingga sekata. Tuang esen vanilla, gaul rata dan asingkan adunan ini lebih kurang 1
1/2 camca besar untuk dibuat corak atas cheese. Tuang selebihnya dalam loyangtadi, bakar 25 - 30 minit atau hingga brownies masak.
3. Untuk Cream Cheese : Putar cream cheese dan gula hingga sebati,masukkan telur dan putar lagi hingga berkrim. Tuang atas brownies tadi dan ratakan.Isikan adunan brownies yang diasingkan tadi dalam piping beg, dan buat beberapagarisan lurus, kemudian lorekkan untuk mendapat hasil seperti dalam gambar.Sambung membakar selama 15 - 20 minit lagi atau hingga masak, biarkan betul2sejuk, baru dipotong untuk dihidangkan...
hasil celoreng keras tgnku! nk titun punyer psl! heee....
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