yummy yummy!

Wednesday, January 5, 2011

baked cheesecake


Crust Ingredients:
1 1/4 cups graham cracker crumbs*
3 tablespoons sugar
4 tablespoons butter

Filling Ingredients:
3 pounds (48 ounces) softened cream cheese**
1 3/4 cups granulated sugar
4 whole eggs
4 egg yolks
1 tablespoon vanilla extract
1/2 cup heavy cream


1. To prepare crust, mix crust ingredients in a bowl. Press mixture firmly in the bottom of a lightly-greased 10-            inch spring form pan. Bake crust for 6-8 minutes at 325 degrees. Set aside to cool.
2. In a large mixing bowl, mix the softened cream cheese with the 1 3/4 cups sugar by hand or on LOW with an electric mixer, until well-mixed.
3. Add the eggs, a couple at a time, stirring by hand to combine. Stir in the vanilla and then gently stir in the cream. You should have a nice smooth batter.
4. Pour batter over the prepared cooled crust. Preheat oven to 250 degrees.
If using a CheesecakeMoat, fill outer ring of CheesecakeMoat half way with room-temperature water, and place springform pan with cheesecake batter in the inner circle of the CheesecakeMoat.

If you don't have a CheesecakeMoat, I recommend using a 9x13-inch dish of water placed on the shelf below the cheesecake (with cheesecake on shelf above, NOT in the 9x13) or else a traditional water bath.

5. Bake cheesecake at 250 degrees for about 3 hours. The top of the cheesecake should feel firm to a soft touch, and be only lightly browned.

6. Remove cheesecake from oven and allow to cool in pan. Refrigerate overnight, or for at least 8 hours. Cut with dental floss or a sharp thin knife (wash knife between each cut). Serve plain, or with your favorite cheesecake topping (strawberries, cherries, whipped cream, lemon glaze, etc.).12 serving.

chilled blueberry cheesecake

An easy blueberry cheesecake recipe can be used to create a cold dessert for family dinners, potluck parties, or to serve on a dessert buffet. An easy blueberry cheesecake recipe uses a cream cheese filling, accompanied by blueberries or a blueberry topping and is served in a crust. To make preparation of a homemade blueberry cheesecake easy, one or more portions of a made from scratch recipe may be altered. The crust of the cheesecake may be simplified. The cream cheese filling may be made completely made from scratch or may be purchased as a premade ready to eat filling.The blueberry portion of a blueberry cheese cake may be converted to an easy style by using fruit only with sweetened filling or by using a canned pie filling as the topping.


3/4 c Graham cracker crumbs\ Marie biscuit(23 pcs)
2 tb Sugar
3 tb Butter; melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
2 pk Cream cheese (8 oz each)
1/2 c Dairy sour cream
2 ts Vanilla
1 tb Grated lemon rind
1/2 c Blueberry preserves
Whipped cream
Fresh or frozen unsweetened


-Combine crumbs, sugar and butter in a small bowl and blend well. Press firmly over the bottom of an 8-inch spring form pan. Chill.
- Combine sugar water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly, 8 to 10 minutes, or until syrup registers 236 degrees on a candy thermometer (or until from spoon).
- Meanwhile, in large bowl of electric mixer beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over egg whites while beating constantly. Continue beating until very stiff peaks form and mixture cools, all together about 15 minutes.
-Beat cream cheese and sour cream until light and fluffy, beat in vanilla and lemon rind. Add 1/4 of meringue to cheese mixture, stir to combine well.
- Fold remaining meringue into cheese mixture until no streaks of meringue and cheese remain. Spoon about 1/4 of cheese mixture into prepared pan, drizzle part of blueberry preserves over.
- Continue to layer cheese mixture and preserves this way creating a marbled effect.
-Freeze overnight or until firm. Decorate with whipped cream and fresh or frozen unsweetened blueberries. (Raspberries or strawberries may be substituted for blueberries.) 12 servings

Tuesday, January 4, 2011

Blueberry Muffins


2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil (I like safflower or grapeseed oil)
1 heaping cup blueberries

Do not preheat oven. 

-Stir together the flour, baking powder, salt and sugar in a large bowl. 
-In another bowl, beat the egg, then beat in the milk and oil. Pour this wet mixture into the dry mixture.
- Mix batter lightly until moistened but still lumpy. Gently fold in one cup of blueberries. 
-Pour the batter into a lightly greased muffin tin, filling each cup about 2/3 full.
-Position an oven rack in the middle of the oven and place muffin tins on the rack.
 -Turn the oven to 400' F (205' C). Bake for 20-25 minutes, or until golden. 

Makes 12-16 muffins, depending on the size of your muffin tins.

choc chip cookies!!

Crispy on the outside and chewy on the inside!!


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Saturday, January 1, 2011

choc chip muffin

  • ½  cawan mentega
  • ½  cawan minyak jagung
  • 1 ¼ cawan gula perang
  • 3 biji telur
  • 2 ½ cwn tepung gandum
  • 1 sudu teh baking powder
  • 1 sudu teh soda bikarbonat
  • 3 sudu makan serbuk koko
  • 200 ml susu segar ( vanilla atau coklat)
  • Sedikit coklat chip untuk hiasan.
  1. Panaskan oven terlebih dahulu pada suhu 180’C selama 15 minit.
  2. Pukul mentega, minyak jagung dan gula perang dalam bekas adunan
  3. Masukkan telur sebiji demi sebiji.
  4. Tepung gandum, soda bikarbonat, serbuk koko dan baking powder perlu diayak bersama dan dicampur ke dalam adunan tadi.
  5. Kemudian campurkan susu segar berselang-seli dengan tepung  sehingga sebati.
  6. Paipkan adunan  ¾ ke dlm cup kertas dan letak sedikit coklat chip di atasnya.
  7. Siap untuk di bakar. Bakar selama 20 minit.
  1. Oven perlu dipanaskan terlebih dahulu supaya adunan kita boleh naik  dengan sempurna.
  2. Pukul adunan dengan menggunakan pemukul telur biasa (pemutar belon). Tak perlu guna mixer kerana adunan muffin berbeza dengan kek.
  3. Jangan guna minyak masak yang berkacang  kerana ia member kesan pada rasa muffin anda. Minyak jagung adalah yang terbaik.
  4. Untuk mendapatkan rasa coklat sebenar, guna susu segar perisa coklat (Dutch Lady).
  5. Untuk mendapat muffin yang sedap, gantikan tepung gandum dengan Tepung Ros (ayak  terlebih dahulu) yang boleh didapati dikedai2 bakeri. Harga tepung ros ini mahal sedikit tetapi untuk hidangan sendiri  sangat berbaloi.
  6. Muffin yang dibakar hendaklah dipusing kedudukan setiap 10 minit supaya adunan masak dengan sempurna.
  7. Anda boleh mengguna kan cup kertas saiz 3 atau 8. Jumlah muffin yang akan diperolehi sekitar 35-38 biji (saiz 3) atau 17-20 biji (saiz 8).

choc cheese cake

hari ini saya ingin berkongsi dgn anda semua cara-cara membuat choc.cheese cake!
yummy yummy yummy!


-120gram biskut kosong tanpa inti (e.g biskut marie, tiger, etc)
-70gram butter

1.Cairkan butter
2.Hancurkan biskut
3.Masukkan butter yang telah dicairkan ke atas biskut , gaul sebati.
4.Tekan adunan ini dalam pan kemas2. Gunakan pan yang boleh buka tepi
5.Masukkan ke dalam freezer (at least 30min)

Lapisan Cheese

250gram cream cheese
120gram gula kastor
170ml whipped cream
1 1/2 sudu kecil gelatin
80ml fresh milk

1.Pukul cream cheese bersama gula
2.Masukkan whipped cream dan pukul lagi
3.Masak gelatin bersama fresh milk sehingga gelatin hancur
4.Masukkan bancuhan gelatin dan fresh milk ke dalam adunan cream cheese
5.Pukul sedikit lagi untuk meratakan adunan
6.Tuang adunan ini ke atas base biskut yang telah dibekukan tadi
7.Masukkan ke dalam freezer (at least 2 hours)

Choc Mousse

250ml whipped cream
80gram gula
50gram serbuk koko
sedikit esen vanila
1 sudu kecil gelatin
1/2sudu kecil kopi/nescaffe

1.Pukul whipped cream sehingga kembang
2.Masukkan esen vanila, gula dan serbuk koko
3.Campurkan gelatin serta kopi/nescafe dengan sedikit air panas utk melarutkannya, kemudian tuang ke dalam bancuhan whipped cream.
4.Kacau sebati.
5.Tuang adunan ini ke atas lapisan cheese td.Pastikan lapisan cheese tadi agak keras dahulu.
6.Masukkan ke dalam freezer(biarkan dlm 1 hour)

chocolate Ganache

170ml whipped cream
30gram serbuk koko
80 gram cooking choc
30 gram butter
50gram gula kastor

1.Masak kesemua bahan secara double boiling sehingga ganache agak2 pekat

2.Tuang ke atas lapisan choc mousse yang telah keras

3.Sejukkan dalam freezer sehingga semua lapisan keras

1st january 2011 6:31pm

1st day,i create this blog.