Jackfruit Cheesecake

Baked this last Sunday when I noticed there were some jackfruit and 1 portion of sugar dough left in the fridge.  Taste good for me, but my hubby doesn't like it very much.

Jackfruit Cheesecake

Recipe from Kelly Tang's (A Perfect Cheesecake Cookbook for Beginners'

Sugar Dough Crust:

Ingredients A:

200g softened salted butter

100g icing sugar

1 egg

Ingredients B:

380g plain flour

1tsp vanilla essence

Method:

1.  Beat butter and icing sugar until well combined.  Add in egg and beat well.

2.  Lastly add in flour and vanilla essence and mix into a dough.

3.  Press dough onto a 8" / 20cm round spring form pan and prick some holes with fork.  Bake at 150 - 160C until golden brown.  Remove and leave to cool.

** The above ingredients can make 3 sugar dough crusts for 8" pan.

Jackfruit Cheese Filling:

Ingredient A:

250g softened cream cheese

130g sweetened condensed milk

1 egg

Ingredient B:

35g fresh milk 

20g evaporated milk

150g jackfurit

Extra 100g jackfruit, finely chopped

Method:

1.  Beat  cream cheese and condensed milk until smooth.  Add in egg and mix well.  Slowly add in B mixture and mix well.  Lastly add in chopped jackfruit and mix well.

2.  Pour cheese mixture onto crust and bake at 170C for 35 minutes or until center is set.

3.  Let cake cool in oven with heat off for 1 hour.  Chill in the fridge for 6 hours or overnight before serving.

Blueberry Cheese Tart And American Chocolate Cake

Another Sunday project... my son's favorite - Cheese Tart and my favorite - American Chocolate Cake.  I made the cheese tart skin too thick and it was a bit hard after chilling in the fridge.  For the American Chocolate Cake... it taste good and my family like it too.

Cheese Tart

Recipe from Naz Rinn Chan's Blog

(Makes 24)

For Dough:

Ingredients:

250g butter

80g icing sugar

2 eggs

440g plain flour

1 tsp vanilla essence 

Method:

1.  Mix all ingredient and rolling into a dough.

2.  Take a small part of dough and press into the tart mould.

3.  Pick some holes with fork and bake at 175C for 8 - 10 minutes.

For Cheese Filling:

Ingredients:

250g softened cream cheese

100g icing sugar

1 egg

120ml whipping cream

1 tsp vanilla essence

Blueberry filling

Method:

1.  Beat cream cheese and egg until smooth.

2.  Add in vanilla essence, egg and whipping cream and mix well until it looks creamy.

3.  Spoon the cheese filling into the pastry and spoon blueberry filling on the middle of the cheese filling.

4.  Bake in the preheated oven for 15 - 20 minutes at 175C.

5.  Let it cool before remove from tart mould and put it into paper cup.

American Chocolate Cake

Cake's Ingredients:

125g butter
175g brown sugar
1/2 tsp vanilla essence
2 eggs
35g cocoa powder
130ml warm water
140g self-raising flour

Method:
1.  Mix in cocoa powder and water.
2.  Beat butter and sugar until light and fluffy.
3.  Add in eggs, one at a time.
4.  Add in vanilla essence, beat well after each addition until well combine.
5.  Then add in a bit of cocoa mixture and flour slowly until finish.
6.  Spoon batter into a 18cm cake tin.
7.  Bake in preheated oven at 180C for 10 - 15 minutes or till skewer comes out clean.

Chocolate Ganache's Ingredients:
90ml dairy whipping cream
110g dark chocolate

Method:
1.  Heat dairy whipping cram until it comes to just under the boil, off the flame.
2.  Add in dark chocolate and mix well.

Assembly:
1.  Cut cake into 3 layers.
2.  Spread ganache over first layer and cover with another layer.
3.  Repeat twice, cover the top and sides with ganache.
4.  Use a metal spatula to smoothen the top and sides.

Double Chocolate Muffin with Yoghurt And Honey Conflakes Biscuits

My Sunday project when my son taking his nap.  So, no one was disturbing me... :)

Double Chocolate Muffin with Yoghurt

Recipe from Baking Mom's Blog

Ingredients:

1-3/4 cup plain flour

1 tsp bicarbonated soda

3/4 cup brown sugar

1/4 cup cocoa powder

100g butter, melted

1 egg

3/4 cup plain yoghurt

1/2 cup chocolate mile

1/2 tsp vanilla essence

1/2 cup chocolate chips

Method:

1.  Preheat oven at 180C

2.  Sieve flour, bicarbonate soda and cocoa powder together then stir in sugar.

3.  Beat egg and vanilla essence together, add in all the wet ingredients into the flour mixture.

4.  Fold together using a fork until the flour is dampened, but not smooth.

5.  Spoon mixture evenly into muffin cup.

6.  Bake for 20 minutes or until the skewer comes out clean.

Honey Conflakes Biscuits

Forgot where i get this recipe, and i can't get it back when i searching online.

Ingredient A:

150g butter

90g castor sugar

5 tbsp honey

Ingredient B:

250g cornflakes

100g chocolate chips

100g baked almond, chopped

Decoration:

Small paper cup 

colouring rice or chocolate rice

Method:

1.  Cook ingredient A over low heat until butter melted.

2.  Pour in ingredient B and mix well.

3.  Spoon the mixture into small paper cup.

4.  Decorate with colouring rice / chocolate rice.

5.  Bake in preheated oven of 170C for 8 - 10 minutes.

6.  Let it cool and store keep in airtight container.

Ribena Konnyaku Jelly

Made these small jellies on a saturday evening after back from work.  It's a combination of Ribena and Nata De Coco.  I like it very much especially when it's chilled and it's not too sweet for me.  Yum Yum...

Ribena Konnyaku Jelly

Recipe from Blessed Home Maker's Blog

Ingredients:

1 packet (10g) Konnyaku jelly power

150g caster sugar

850ml water

100ml ribena blackcurrant juice cordial

Some Nata De Coco

Method:

1.  Mix Konnyaku jelly powder and caster sugar in a small bowl.

2.  Bring water to boil in a medium pot.  Pour the konnyaku mixture into the water gradually and stir till sugar dissolved.

3.  Turn off flame and keep stirring for about 5 minutes, till the bubbles dissipates and the mixture becomes clear.

4.  When the mixture is slightly cooled, add Ribena and stir well.

5.  Put pieces of Nata De Coco into prepared moulds, then pour the Konnyaku solution into the moulds.

6.  Leave to cool and chill in fridge before serving.