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Archive for the ‘Cheesecake’ Category

Lychee Tofu Cheesecake


Karen, good luck in your baking experiments in Australia.  May be you are making this for Geoff’s birthday cake =)

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I don’t plan to share my recipe as I didn’t follow one and just whip in whatever I think sounds right for a 10″ square cake.  Turns out it’s failure as I didn’t add enough gelatin, so once I removed the pan, the side of the cake starts to collapse slightly and we had to cut the cake quickly.  Everyone ended up having a pudding on the plate, yet we all had fun celebrating my little boy’s 100th day.  Being born in the year of Rabbit, my little boy deserved cute little rabbit cookies that I made for the guests.  What a fun evening with lots of food and love!

Mango Mousse Cheesecake Before Collapsing. Loved the silicon molds that produces perfect 3D alphabets.

"Daniel Loves You"

 

 

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May be I should call it passion fruit mousse cake.  It’s a very light cheesecake that you cannot even taste much cream cheese.

I searched online trying to look for a good recipe, but gave up because most of them are quite complicated and requires egg yolks (I have to avoid raw eggs).  So I decided to dump whatever I have together, and I’m pleasantly surprised with the good results.

Passion Fruit Cheesecake

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I’m really lazy to make any cakes lately, but realizing I bought too many eggs from the States and have to use it somehow.  Then I came across this recipe which I can triple the original recipe and use exactly the one block of cream cheese in my fridge.  It will make two 7 inches round cheesecake.  Please don’t reduce more sugar, as I have reduced from 270 gm sugar down to only 1 cup and a bit more sugar.

It tastes like a sweet moist chiffon cake with a little cream cheese flavor instead of heavy egg flavor.   All people who tasted the cake liked it.  Um… but I’m still going to try out another recipe which calls for whipping cream and involves more steps, just because the picture looks so much more appealing:

輕乳酪蛋糕 from Eupho Café – 愛在廚房.

Anyways, back to my first Japanese cheesecake, here’s the recipe I used as requested by my colleagues:

Japanese Cheesecake

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I was going to make passionfruit / tiramisu type of dessert this weekend.   I asked my husband what cheesecake he wanted, he felt like eating just plain cheesecake.  Most plain cheesecake requires baking and using sour cream.  I am NOT buying a tub of sour cream and let the rest of the tub sit forgotten.  Have to use up whatever I have at home!

So I came across a couple recipes of Tofu cheesecake with red bean.  I added a lot more cream cheese than in the recipe as I have to finish the cream cheese.  The taste is definitely heavier cream cheese than the original tofu flavor.  But it’s still gives the smooth texture while not as fattening as the western cheesecake.

Tofu cheesecake

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The traditional tiramisu doesn’t use egg whites and it’s heavier tasting while has no gelatine to hold shape so you scoop like pudding.

After many times of trying different portions of eggs, gelatin and whipped cream, I finally came up with my most favorite tiramisu.  It’s not too soft, yet very light and fluffy when eating while It can hold the shape of a cake for cutting.  Mama Mia !!

6″ Tiramisu Cheesecake

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