Ingredients:
500g cream cheese
120g sugar
4 eggs
70g raisins soaked 50ml rum
180g whipping cream
1 Tbsp Rum
Method:
1. Whisk cream cheese & sugar till combined. Add in eggs & cream. Mix till combined. Sprinkled raisins onto base of 6” tin & pour batter over
2. Bake in a preheated oven @ 220C for 25mins
Taro Basque Cheesecake 芋泥巴斯克起司蛋糕
Ingredients:
Yam paste:
350g steamed yam
50g icing sugar
30g Ramli UHT full cream milk
20g Arla butter, unsalted
Cheesecake:
250g Philadephia cream cheese
70g icing sugar
2 eggs
100g Anchor whipping cream
Method:
1. Yam paste: Combine yam paste ingredients in a blender. Blend till smooth. Put paste into a 6” tin lined with baking paper & chill
2. Cheesecake: Whisk cream cheese & sugar till combined. Add in egg & cream. Mix till combined & pour onto the yam paste in (1)
3. Bake in a preheated oven @ 220C for 25mins
Hojicha Basque Burnt Cheesecake
Ingredients:
500g cream cheese
160g monk fruit sweetener
260g eggs
160g whipping cream
6g hojicha powder
Method:
1. Simmer heavy cream over low heat. Add in hojicha powder & slowly whisk till combined
2. Whisk cream cheese & sweetener until combined. Whisk in eggs slowly till combined. Add in whipping cream mixture in (1) & mix till combined
3. Sieve batter into a lined 6” tin. Bake in a preheated oven @ 240C for 25mins
4. Decorate as desired
Chestnut Cheesecake🌰 栗子芝士蛋糕
Ingredients:
Base:
100g digestive biscuits
40g Ammerlander unsalted butter
.
Cheese batter:
250g Philadelphia cream cheese
50g Tatua mascarpone
100g chestnut paste
50g sugar
150g Ramli whipping cream UHT 35%
2 eggs
10g Blue Jacket cake flour
1 tsp rum
8 marron glacé (栗の渋皮煮)
Method:
1. Base: Mix melted butter with cookies. Pressed into a 6” tin
2.
Cheese batter: Blend all the ingredients in a food processor till
combined. Pour 1/2 batter into baking tin, place in marron glacé &
the remaining batter
3. Steam bake at pre-heated oven @ 160C for 1hr
Cream Cheese Brownies
Ingredients:
Brownie:
200g Valrhona CARAÏBE Dark Couverture Chocolate 66%
100g Ammerlander unsalted butter
80g fine sugar
180g eggs
1 Tbsp coffee granules
40g Blue Jacket Plain Flour
20g Valrhona cocoa powder
Cream Cheese Swirl:
250g Philadelphia Cream Cheese, softened
60g egg
50g fine sugar
Method:
1. Put chocolate, butter & coffee granules into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula. Whisk in sugar till combined
2. Mix in eggs, one at a time. Then sift in flour & cocoa powder. Mix till combined
3. Reserved some batter in a bowl & divide the rest into mould
4. Whisk the cream cheese & sugar together till smooth. Add in egg & whisk till combined. Pour the mixture onto the brownie batter. Spoon dollops of the reserved brownie batter on top of the cream cheese batter. Use a chopstick to swirl
6. Bake in a preheated oven @160C for 20mins
Do visit www.wheatsg.com for more baking products
