No-bake White Chocolate Cheesecake

White Chocolate No-bake cheesecake. I assure you wouldn't want to miss this. No heavy cream, no whipping cream, no gelatin, no egg, yet rich and creamy without the overwhelming sweetness. It was no surprise that it was a hit.

Makes one 7-inch cake

Ingredients A
200g oreo original or golden cookies (crushed) * you don't have to remove the cream.
80g butter (melted)
- Drizzle butter into crushed cookies and mixed well. Press cookie crumbs into the loose base cake tin and chill the crust in the fridge for at least 30 minutes or until firm.

Ingredients B
500g softened cream cheese (I use Philadelphia)
200g lite sour cream (Pura) *Important Note: let it stay at room temperature for 30 minutes. You don't use it cold.
30g icing sugar
300g melted white chocolate (baking chocolate or chocolate chips)
- beat cream cheese and sugar. Add sour cream and beat till combined. Fold in white chocolate.
- Pour the mixture onto the crust, level the mixture and cling wrap before chilling it in the fridge. Chill until firm (6 hours at least) or best overnight.

Dust with 1 tbs of premium cocoa powder before cutting. Serve with a cup of hot earl grey (my favorite!). Bon appetit! :)

免烤白巧克力芝士蛋糕。不过， 蛋糕无蛋喔。无奶油，无鲜奶油， 无吉利丁!

食谱可以做一个7寸的蛋糕。

材料A
200克 Oreo饼干 (无需取出里头的cream). 放入ziplog袋， 用棒压碎。
80克 牛油 可以用碗隔热水融化或用微波炉
做法：把融化牛油加入压碎的饼干， 搅拌均匀， 倒入7寸脱底圆蛋糕模里， 用汤匙压平， 做成蛋糕的底层。放入冰箱冷藏至少30分钟让饼干底凝固。 备用。

材料B
500克 (软化了的) 奶油奶酪
200克 酸奶油 (不可用刚从冰箱取出的， 放在温室让它没那么冷了才可使用)
30克 糖霜 (筛过)
300克 白巧克力 ( 可以用碗隔热水融化或用微波炉)
做法： 奶酪和糖打至融合。加入酸奶油，继续 打至混合。最后加入融化了的白巧克力， 搅拌均匀即可。
把奶酪糊倒入已凝固的饼干底。
再将奶酪糊的表面抹平。
用保鲜膜把蛋糕模包起，放入冰箱冷藏至凝固， 约6小时。最好放隔夜。
食用前， 在蛋糕表面撒/筛上可可粉， 味道更佳。

沏一杯热茶一起享用， 真是绝配， 人生一大享受哟。

No-bake Durian Cheesecake

 

It's the time of the year again. No-bake durian cheesecake for you? I'm using Maoshanwang (猫山王) here though D24 is already good enough for desserts.

This recipe yield a 7-inch cake.

Ingredients A
200g digestive cookies
70g butter （melted）

Ingredients B
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).

1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.

Enjoy!

Purple Sweet Potato Cheesecake 紫番薯芝士蛋糕

Personally, I feel that the texture of this purple sweet potato cheesecake can be improved. Meanwhile, Let's make do with this first :) If you like cheesecakes, you may like these original flavor Beary Cute Baked Cheesecake and chocolate flavor Schnauzer Inspired Chocolate Baked Cheesecake too.

This recipe makes 6 serving of muffin-sized cheesecakes

Preparation 10 min

Bake 20 min

Chill at least 4 hours, best overnight.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 30g of castor sugar

- 100g purple sweet potato (steamed and mashed)

- 6 oreo golden cookies

- 1 egg

- 1/4 tsp cinnamon

For decor:
- 6 oreo cookies (separate all the cookies and retain only the side with cream)
- 6 oreo golden cookies (separate all the cookies retain only the side with cream)
- 18 roasted whole almonds
- 12 chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Beat cream cheese and sugar until combined. Add purple sweet potato and cinnamon. Continue to beat till well mixed. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips, almonds the oreo cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Banana Custard Cheesecake 香蕉卡士特芝士蛋糕

Photo take using Ipad

Photo taken using Samsung Tab without zoom function hence the poor quality. Above photo taken using Ipad should be closer to the original color of the actual product.

Oreo cookies, banana and custard are such perfect combi. You wouldnt want to miss this no-bake cheesecake which is also free of gelatin. Oh yes, no mixer required too. Now, get ready a hand whisk, a pot, a knife and a weighing scale and get set, GO! ;)

Makes one 7-inch cake or 5 muffin cups of 6cm base and 8cm top (Important Note: There will be some left over cheese if you gonna make them into individual serving cups.)

Ingredients:

- 13 oreo cookies (Use 13 cookies if you are making them into the minion design as shown. Split 5 of the cookies and use only the side with cream for decor. The side without cream can be crushed with the balance cookies to make the crust. If you are making a 7-inch cake, 10 cookies is sufficient. NOTE: For making the crust, removing the cream is not necessary)

- 45g melted butter

- 1 block of 250g cream cheese  ( softened and cubed. Any brand is fine but I used Philadelphia)

- 1 packet of 200ml fresh milk

- 80g castor/fine sugar (gonna dissolve in the heat so it doesnt really matter)

- 3 eggs (roughly 55g each)

- 20g custard powder

- 1 big ripe banana (I used montel)

- blueberries (for decor if applicable)

- chocolate chips (for decor if applicable)

1) Crush cookies using a blender. Alternatively, throw them into a ziplog bag, release the air, seal it and proceed to crush the cookies using a rolling pin. Mixed crushed cookies with melted butter and press them firmly into a 7-inch round loose base cake tin. Chill crust in fridge for 30 minutes or until firmed.

2) Combine cheese, milk, eggs, sugar and custard powder in a pot and cook at low heat. Stir constantly using a balloon whisk until the mixture thickened.** Please be patience. The mixture will thicken to the consistency of baby cereal/puree. You should know if you have weaned your young.

3) Slice banana and arrange them onto the crust (if you are making them into cups, you can cube the banana into smaller pieces.) Pour in the thickened mixture and level the surface. Let cool and chill in the fridge for at least 4 hours or until set. Note： Cover with cling wrap to prevent drying out and cracks on surface

4) Dust with cocoa powder if desire to enhance the flavour and cut to serve.

材料：

- 13块Oreo 饼干（如做以上Minion造型蛋糕，就用13块饼干。其中5块饼干需掰开，用有糖霜那面做装饰。其余没糖霜那面可以与其余饼干一同粉碎，做饼皮。若做7寸的蛋糕，10块饼干就足够了。

注：做饼皮, 无需除去糖霜。整块饼干同里面的糖霜一并压碎即可）

- 1块250克软化奶油乳酪（任何品牌都可以，但我用菲力。）

- 1包200毫升鲜牛奶

- 80克细砂糖或砂糖（需煮所以会溶解，因此用哪种都行）

- 3个鸡蛋（一颗约55克）

- 20克卡士特粉

- 1只熟香蕉（用大一点的。我用montel）

- 蓝莓（用于装饰，如适用）

- 巧克力片（用于装饰, 如适用）

1）用混合机粉碎饼干。又或者把饼干装进ziplog袋，释放出空气，密封好，然后用擀面杖压碎饼干。把碎饼干与融化的牛油混合，搅匀后按压入一个7寸脱底圆形松底蛋糕模。把饼皮置于冰箱30分钟待凝固。

2）将奶油乳酪，牛奶，鸡蛋，糖和卡士特粉放入锅中以小火煮。用打蛋器不停搅拌。请耐心搅拌直到液体浓稠。

3）香蕉切片，并排列在饼皮上（如果做杯子分量，可以把香蕉切成较小块。）倒入浓稠的糊后铺平，待凉，再放入冰箱冷藏至少4个小时或直到凝固。注：用保鲜膜把蛋糕盖好。这样蛋糕表面就不易干燥而出现裂痕。

4）食用前可以撒上可可粉，让味道更加提升。切片后就可享用。

Mini Chocolate Baked Cheesecake

Original recipe from this Star Recipe by Imelda. If you'd like and made the Beary Cute Baked Cheesecakes, you might like to try this out too. In fact, my DD2 prefers these chocolate flavoured ones. One of my readers actually added artificial brown coloring to entice her girl into eating the original flavour cheesecake since the child only fancy chocolate flavoured food. In my humble opinion, think adding chocolate will make it taste better. I do use artificial coloring at times but I try to avoid them if possible. If you really need colors to make the food looks appetizing and appealing, perhaps natural coloring derived and extracted from vegetable source would be more ideal. If you happen to read this, perhaps you might like to give this recipe a try? :) Hope your little girl will like it like I do - I am a huge fan of chocolate too! ;)

And and, here's the Schnauzer look-a-like cheesecake just for you Jamie. Jamie and his beloved Schnauzer, Ted are my inspiration for this design.

This recipe makes 6 serving of muffin-sized cheesecakes

Preparation 10 min

Bake 20 min

Chill at least 4 hours, best overnight.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 50g of castor sugar

- 50g semi-sweet melted chocolate ( I used VanHouten)

- 6 oreo cookies

- 1 egg

For decor:
-  4 and 1/2 oreo cookies (separated as shown in below pic)

- 18 pieces of chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Break chocolate into small pieces and place them into a heavy pot. Melt chocolate under small heat. Once chocolate started to melt, remove pot away from heat source. Continue to stir chocolate until completely melted. Alternatively, you may like to use the microwave or water bath method.

3) Beat cream cheese and sugar until combined. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking. Fold in the melted chocolate and stir gently with a spatula until combined.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips and the balance cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

The 4 1/2 cookies separated and break into pieces as shown in this pic.

Beary Cute Baked Cheesecake 可爱小熊芝士蛋糕

The original recipe came from this Star Recipe of the week by my friend Imelda. The food design is done by me and be pleased to know that it's an original idea :) Definitely a keeper. And how I wish food design can be copyrighted. I will want to have it registered :P

This recipe makes 6 serving of muffin-sized cheesecakes.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 65g of castor sugar

- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)

- 1 egg

-1/2 tsp vanilla essence

For decor:

- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)

- 18 pieces of chocolate chips

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Click here for the video.