American Cheesecake

Creamy and rich cheesecake, baked in a graham cracker crust.

new york cheesecake

american original cheesecake

Recipe adapted from Top Secret Recipes

Makes 1 x 4″ and 1 x 6″ round cheesecake.

Ingredients

Crust
64g graham cracker crumbs

1/8 teaspoon ground cinnamon

38g unsalted butter, melted

450g cream cheese

125g granulated sugar

58g sour cream

1 teaspoons vanilla extract

2 large eggs

Topping
58g cup sour cream

1 teaspoons granulated sugar

Optional Garnish
Whipped cream

Directions

  1. Preheat oven to 180°C. Fill a baking pan with about 1/2-inch of hot water into the oven while it preheats. This will be your water bath.
  2. Combine 64g graham cracker crumbs and 1/8 teaspoon cinnamon into a medium bowl. Mix in 38g melted butter. Press the crumb into a pan (i am using a 6″ and 4″ round pan) that has been lined on the bottom and side with parchment paper. Press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Put the crust in your freezer until the filling is done.3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Blend the mixture for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.4. Remove the crust from the freezer and pour the filling into it.5. Carefully place the cheesecake into the preheated water bath. Bake for 75 minutes at 180°C, then turn the oven down to 160°C and bake for 10 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.6. When the cheesecake has cooled, combine 58g sour cream and 1 teaspoon sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into equal portions. Apply whipped cream to the top of each slice and serve.

Happy baking! 🙂

kawaii cute new york cheesecake

Raspberry Dark Chocolate Tarts

kawaii bear chocolate tarts

Dark chocolate tarts (top) and raspberry dark chocolate tarts (bottom) ~

Ingredients

Chocolate Tart Crust
100g of plain flour
30g almond flour
10g cocoa powder
50g icing sugar
1 medium size egg yolk
65g unsalted butter (soften)

Chocolate Ganache 
90g of dark chocolate chips
60ml of milk
22.5g unsalted butter

Tart Toppings
Raspberries
Icing sugar

Directions

Chocolate Tart Crust

  1. In a mixing bowl, sieve flour, cocoa powder, almond flour and icing sugar. Add the egg yolk and butter and mix well.
  2. Mix and knead until the dough comes together.
  3. Cover dough with cling wrap and flatten into a disc. Chill in the fridge for at least 1 hour.
  4. Remove chilled tart crust dough from fridge. Allow it to warm up a little until it can be rolled out without cracking.
  5. Roll out the dough and press into your tart mold. baking-tart-shell
  6. Cover with filled tart mold with cling wrap and set in the chiller for at least 10 minutes
  7. Preheat the oven to 170°C. Bake the tart crust until slightly brown (about 20-25 minutes). Do not unmold.

Chocolate Ganache Filling

  1. Bring a pot of water to a simmer. Add the milk and butter in a bowl and set it over the pot of boiling water. Turn off the heat when the butter has completely melted.
  2. Add in dark chocolate chips. Stir until the mixture is smooth and all chocolate has melted.
    tart filling - dark chocolate ganache
  3. When slightly cooled, pour the chocolate ganache filling into the baked tart crusts.
  4. Set in the chiller to cool for at least 1 hour or overnight.
  5. Unmold the tarts from the tart mold. Top with raspberries and sift some icing sugar over the raspberries.

Bon appétit!

delicious raspberry with dark chocolate filling

raspberries paired with rich dark chocolate ganache – a match made in heaven

cute bear chocolate tarts

kawaii bear dark chocolate tarts

Japanese Cheesecake (Soufflé Cheesecake)

This melt-in-the-mouth Japanese Cheesecake is the perfect cake for cheese lovers!
The combination of creamy flavor from the cheesecake and the moist, cotton-soft texture of soufflé.

delicious japanese cheesecake

Japanese Cheesecake with kawaii baby bear design~ ʕ•ᴥ•ʔ

Recipe adapted from justonecookbook.
Do check out the original recipe for helpful tips in making a successful cheesecake!

Makes one 9″ x 4″ height round cake. I am using 6″ and 3″ round cake pan.

Ingredients

15g unsalted butter (for greasing the pan & baking paper)
6 large eggs (300g without shell)
300g cream cheese
60g unsalted butter
200g heavy whipping cream
60g granulated sugar
80g cake flour (i use 70g all purpose flour + 10g cornstarch, sifted)
1/2 lemon for zest (optional, i omitted in my recipe)
30g lemon juice
100g granulated sugar (for beating egg whites)
1 tablespoon cocoa powder (for drawing bear design)
2 tablespoon apricot jam (for glaze) (i am using Bonne Maman brand)
2 teaspoon hot water (for glaze)

Directions

Prepare Cake Pan

  1. Cut parchment paper for the bottom and side of cake pan. You will need a round paper for the bottom, one paper for the side of cake pan, and two paper strips which will be the “handles” used for transporting the cake.
  2. Grease the cake pan and baking paper (for bottom and sides) generously with 15g butter.
  3. Place the 2 paper strips criss­cross on the bottom of the cake pan. Then place the bottom and side parchment paper. The side of the baking paper touching the cake batter should be greased.
    line parchment paper on cake pan

Preheat the Oven & Gather Ingredients

  1. Preheat the oven to 180°C.
  2. Measure all ingredients and set aside.
  3. Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites, together with the mixing bowl that will be used for beating the egg white.

Mix over Double Boiler

  1. Set a medium saucepan filled with 2” water and bring to simmer. Add 300g cream cheese, 60g unsalted butter, 200g heavy whipping cream, and 60g sugar in a large bowl. And place the bowl over the saucepan.
  2. Mash the cream cheese and butter using a hand whisk. Once they are melted, use whisk to blend mixture until smooth. Remove from the heat.

Mix at the Kitchen Counter

  1. Add 6 egg yolks (1 at a time) into the warm cream cheese mixture while whisking. Make sure each egg yolk is blended well before adding the next.
  2. Sift 80g cake flour into the batter. Whisk and blend together.
  3. Pass the batter through a fine mesh strainer to a clean bowl, creating smooth silky texture for the batter.
  4. Add 30g lemon juice to the batter. Whisk well to blend and set aside.

Set Up Bain-­Marie

1. Place the baking pan inside the oven and pour hot water until half way or 1 inch deep. Close the oven.

Beat Egg Whites

  1. Take out cold egg whites and mixing bowl from the fridge. Start whisking on medium speed until the egg whites become foamy, about 2 minutes. Slowly add the 100g sugar (1/3 portion at a time) while whisking.
  2. After all the sugar has been added, increase mixer speed to high and beat the egg whites until “soft” to “medium” peaks. To check, turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.

Fold in Egg Whites

  1. Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
  2. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.

Add drawing on the Cheesecake

  1. Take out a scoop of the batter and place it in a small bowl. Add in 1 tablespoon of cocoa powder and mix well. Transfer cocoa batter into a piping bag.
  2. Pour the rest of the mixture into the baking pan in all at once, avoiding air pockets while pouring. Drop the cake pan a few times on the kitchen counter to release any air in the batter.
  3. Pipe the bear design onto the cheesecake batter. Use a toothpick to draw the fine details (eyes, nose).
    cute bear on japanese soufflé cheesecake

Bake the Cheesecake

  1. Place the cake pan into the baking tray filled with hot water. Reduce the oven temperature to 160°C and bake for 70-­75 minutes. kawaii japanese cheesecake in the oven
  2. Reduce the oven temperature to 150°C and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.

Let Cool and Glaze the Cheesecake

  1. When done, turn off the oven and leave the oven door ajar for 15­-20 minutes with the cake inside. This is to prevent sudden change of temperature which can cause the cake to shrink or collapse.
  2. Remove the pan from the oven. Gently remove the cake from the pan using the 2 baking paper strips (you will need a helping hand!).
  3. Remove the baking paper (2 paper strips + side).
  4. Combine 2 tablespoon of apricot jam and 1 teaspoon hot water in a small bowl.
  5. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature. Chill the cake for 1­2 hours before serving. You can store the cake in the refrigerator for up to 3­-4 days, or 3-­4 weeks in a freezer.

Happy Baking! 🙂

kawaii bear japanese cheesecake

Fresh from oven! Japanese Soufflé Cheesecake~ smells really heavenly~

 

Pompompurin and Friends Steamed Cake (Mushi-pan) 蒸しパン

Tried out another recipe of the mushi-pan! You can find the recipe that I have previously shared here. The mushi-pan turns out really soft and fluffy!

Recipe adapted from WanwanTea

Makes 10 mini muffin sized cakes

Ingredients
150g pancake mix (1 packet morinaga hotcake mix)
1 egg
40g caster sugar
40g full cream milk
40g plain yoghurt (i am using vanilla flavored yoghurt)
20g unsalted butter, softened

1 teaspoon cocoa powder
Yellow food gel coloring (optional)

Directions

  1. Beat egg and sugar in a mixing bowl using a hand whisk. Add in milk and yoghurt, mix well.
  2. Sift in pancake mix and mix well.
  3. Stir in the melted butter.
  4. Scoop out 1 tablespoon of batter into a small bowl and add in 1 teaspoon of cocoa powder. Scoop out 2 tablespoons of batter and add in yellow gel coloring (dip in toothpick).
  5. Scoop batter into mini muffin tray (leave out the brown batter). Using a toothpick, draw the fine facial details using the brown batter. drawing-details-with-toothpick
  6. Line a heat proof plate/ baking tray with baking paper. Use the leftover batter for the ears and purin’s hat.
  7. Boil water in a steamer. Place mini muffin tray in steamer and steam on medium heat for 10-15 minutes.
    mushi-pan-ready-for-steaming
  8. For the ears and hats, steam for ~2 minutes.
  9. Add the ears and hats on the mushi-pan and serve warm.

Try making it yourself! 🙂

kawaii 蒸しパン

soft and fluffy steamed mushi-pan 蒸しパン

delicious and cute steamed cake

pompompurin and his friends, muffin and scone

Winnie the Pooh Steamed Bao with Hazelnut Chocolate Filling

Here’s a variation of the steamed bao~ it is easy to prepare yet tastes so good! 🙂
If you have time, you can also try out steamed bao with homemade char siew filling.

delicious bao with casino hazelnut spread

winnie the pooh and piglet steamed bao with hazelnut-chocolate filling

Recipe adapted from Bake for Happy kids

Makes 10-12 regular size bao

Ingredients

Steamed bun/ bao
250g Hong Kong flour or any low protein bleached flour
1 teaspoon instant dry yeast
62g caster sugar
2.5 teaspoon Crisco/ vegetable shortening
1 teaspoon baking powder
1/8 teaspoon salt
110 ml lukewarm water
orange food gel coloring (for pooh)
pink food gel coloring (for piglet) (optional)

Filling
10 teaspoons hazelnut-chocolate spread (i am using Casino brand)

Directions

Filling

  1. Scoop 1 teaspoon of hazalnut spread and wrap with cling wrap. Repeat for the number of baos that you intend to make.
    casino hazelnut chocolate spread
  2. Store in the freezer until hardens.

Steamed bun/ bao

    1. Mix dried yeast in 110ml lukewarm water.
    2. Add in half of the flour, mix well with yeast mixture. Set aside for 15 minutes.resting-the-yeast
  1. Add in all other ingredients and food coloring (either orange or pink) and knead the dough until smooth and not sticky. Cover dough with a damp cloth and let it rest in a warm place for about 1 1/2 hour or until double in size.
  2. Dust your hands and rolling pin with flour to prevent dough from sticking. When the dough is ready, divide into 10-12 portions depending on the size of the bao that you want.
  3. Shape each portion into balls with smooth surfaces. Cover with damp cloth and allow the dough to rest for 10 minutes.
    cover-dough-with-damp-cloth
  4. Take out a pinch of the dough and keep it for the ears for winnie the pooh. Flatten each dough with a rolling pin. Try to make the center thicker so the skin does not break. Place the (harden) hazelnut filling in the center of the dough. Pull the pleats together and seal.
  5. Place each bao on a small piece of baking paper with its pleats side down. Roll out 2 small balls for the ears. Keep the dough covered with damp cloth to prevent drying out.
  6. Set water to boil in a steamer. Steam baos for 15 minutes* until done.
  7. Serve them warm immediately, or reheat for a few minutes before serving.
  8. Draw the facial details of the winnie the pooh bear using a black edible food marker.

*Note that the steam timing may vary if you have smaller or larger sized bao, or multiple layers of baos to steam.

Happy making baos!

delicious steamed buns with hazelnut filling

soft and fluffy winnie the pooh bear bao!!

Rilakkuma Steamed Bao with Homemade Chicken Char Siew

rilakkuma-steamed-buns

Rilakkuma steamed baos with delicious homemade chicken char siew filling~

Recipe adapted from Bake for Happy kids and Lily’s Wai Sek Hong

Makes 10-12 regular size bao

Ingredients
Homemade Chicken Char Siew
400g chicken thighs (skinless & boneless)
1/4 cup Hoisin sauce
1 teaspoon garlic powder
2 teaspoons light soy sauce
1/4 -1/2 cup caster sugar
1 tablespoon Hua Tiao wine (花雕酒)
1/2 teaspoon five spice powder
1/4 teaspoon salt
Dash of pepper

To glaze:
1 tablespoon dark soy sauce
1 tablespoon maltose (麦芽糖)
1 tablespoon cooking oil

char-siew-ingredients

Steamed bun/ bao

250g Hong Kong flour or any low protein bleached flour
1 teaspoon instant dry yeast
62g caster sugar
2.5 teaspoon Crisco/ vegetable shortening
1 teaspoon baking powder
1/8 teaspoon salt
110 ml lukewarm water

Directions

Homemade char siew

  1. Combine chicken with all marinating ingredients. Place them in zip lock bags and make sure the surfaces of the chicken are well-coated with marinade. Marinate chicken in the fridge overnight.
  2. Cook chicken with the marinade in a wok until the gravy thickens, and chicken is slightly charred. Heat up the leftover marinade until thickens and set aside in a bowl. Stir occasionally to prevent burning.
  3. Combine all glaze ingredients in a bowl. Warm glaze slightly in the microwave or using a hot water bath to combine them together.
  4. Preheat oven to 220°C. Line a baking tray with aluminium foil. Brush the glaze on both sides of the chicken. Grill each brushed side for 3-5 mins for a nice shine and color.
  5. Allow the char siew to cool before using it for the steamed bao. Store in fridge until ready to use.
    chicken char siew

Steamed bun/ bao

  1. Mix dried yeast in 110ml lukewarm water.
  2. Add in half of the flour, mix well with yeast mixture. Set aside for 15 minutes.
    resting-the-yeast

    Add in all other ingredients and knead the dough until smooth and not sticky. Cover dough with a damp cloth and let it rest in a warm place for about 1 1/2 hour or until double in size.

    dough-proofing

  3. Dust your hands and rolling pin with flour to prevent dough from sticking. When the dough is ready, divide into 10-12 portions depending on the size of the bao that you want.
  4. Shape each portion into balls with smooth surfaces. Cover with damp cloth and allow the dough to rest for 10 minutes.
    cover-dough-with-damp-cloth
  5. Take out a pinch of the dough and keep it for the ears and spout of the bear. Flatten each dough with a rolling pin. Try to make the center thicker so the skin does not break. Place char siew filling and a tiny scoop of gravy in the center of the dough. Pull the pleats together and seal.
  6. Place each bao on a small piece of baking paper with its pleats side down. Roll out 2 small balls for the ears, and a flattened ball for the spout. Keep the dough covered with damp cloth to prevent drying out.
    shaping-the-dough
  7. Set water to boil in a steamer. Steam baos for 15 minutes* until done.
    bear-shaped-bun
  8. Serve them warm immediately, or reheat for a few minutes before serving.

*Note that the steam timing may vary if you have smaller or larger sized bao, or multiple layers of baos to steam.

rilakkuma-char-siew-bao

Enjoy these kawaii rilakkuma steamed buns!

rilakkuma-bear-bao

pig-panda-steamed-bao

Made mini pig and panda no-filling baos with the leftover dough~ 

Pikachu Steamed Bun

Fancy some kawaii steamed buns? Check out this quick and easy recipe made with pancake mix!

cute steamed buns

pikachu steamed bun.. kawaii~

Recipe adapted from Bento Monsters

Makes 2 pikachu buns

Ingredients

Bun
150g Morinaga pancake mix
1 tbsp salad oil
50ml water
1 tbsp cocoa powder
yellow food gel colouring (optional)
pink food gel colouring (optional)

Fillings
1/4 Cheese slice
1 tbsp chocolate chips

Method:

  1. To make the dough, sieve pancake mix.
  2. Add in salad oil.
  3. Add in water gradually, use your hands to keep mixing till the dough comes together. Knead for around 5 minutes, till the dough becomes soft and smooth.
  4. Divide the dough into 3 parts (1 big, 2 small balls). Add in pink food colouring and cocoa powder to the 2 small dough respectively. Add in yellow food colouring to the big dough. Knead till the colours are even.
  5. Roll out 2 balls of yellow dough and place the fillings in the middle of the dough, wrap it up and pleat the edges to seal. (this will be the body of the pikachu)
  6. Use the remaining dough to make the head, ears, limbs and face. And place the buns on baking paper.
    pikachu bun shape
  7. Place the buns into the steamer and steam them on low heat for around 15 minutes.
    steam the pikachu bun

Enjoy! 🙂

yummy chocolate filling

pikachu bun with yummy chocolate filling~

funny black face character

made this ‘orh-bing’ (black face) with the leftover dough

Peach Fruit Tart

You can replace the peach in this recipe with any fruit of your choice! Think strawberries, blueberries, mango, kiwi… yums! 🙂

afternoon tea

yummy fruit tart perfect for a tea party~

delicious peach fruit tart

peach fruit tart

Recipe adapted from Little Miss Bento

Makes 3 heart shaped fruit tarts (10cm)

Ingredients

Tart Crust
110g plain flour
1 egg yolk
30g almond powder
60g unsalted butter
50g powdered sugar
1g salt

Custard Cream 
100ml of milk
30g sugar
10g corn flour
1 egg yolk

Glaze
2 teaspoons fruit jam (i use raspberry & pomegranate jam)
1~1.5 tsp water (*adjust depending on the thickness of your jam)
a few drops of lemon juice

Directions 

Tart Crust

  1. Add all the ingredients in a large bowl.
  2. Use a scrapper, dice up the mixture quickly until they resemble crumbs.
  3. Press and knead until they come together.
  4. Wrap in cling wrap and store the dough in the fridge for at least 30 minutes
  5. Butter your tart tray, set aside.
  6. Roll out the dough and press it into the tart tray.
  7. Use a fork and make little holes at the bottom of the tart base, this is to prevent it from rising.
    bake-tart-shell
  8. Preheat your oven to 170°C (while waiting, cover the the tart tray with cling wrap and set in the chiller before baking)
  9. Bake your tart crust for 20~30 minutes until nicely browned.
  10. After baking, set aside to cool. Remove from tart crust from the tray.

Custard Cream

  1. Add sugar, flour and egg yolk into a heat proof bowl. Mix them together with a hand whisk.
  2. Heat milk in a small saucepan until boiling, remove from heat.
  3. Slowly add the hot milk into the flour mixture, and whisk quickly to achieve an even mixture.
  4. Pour mixture back to saucepan and cook on low heat. Keep whisking until the mixture thickens into custard-like texture.
  5. Remove from heat, transfer the custard cream into a container and store in the chiller for at least 1 hour before use. The custard cream will harden just a little when chilled.

Glaze

  1. Add ingredients into a bowl.
  2. Heat the mixture over a hot water bath, or in a microwave for 20 seconds at 700W.
  3. Let it cool slightly..

Assembling the Tarts

  1. Fill the tart crust with custard cream.
  2. Use a plate of similar size as the tart, and do a ‘mock’ arrangement of the fruits. This will give you an idea as to whether the fruits are enough and figure out the arrangement.
  3. Using a pastry brush, brush a thin layer of the glaze on top of the fruits.

Enjoy your afternoon tea!

peach fruit tart for afternoon tea

have a fruit tart with a cuppa tea~

German Butter Cookies

Had so much fun making these kawaii cookies! The cookie dough is really easy to work with, you can mold them into any characters you like 🙂

pichu-german-butter-cookies

Kawaii Pichu~ ^_^

gudetama-german-butter-cookies.jpg

Gudetama, the lazy egg

Recipe adapted from Baking Tai Tai

Ingredients
125g unsalted butter, softened at room temperature
40g icing sugar, sifted
1 teaspoon pure vanilla extract
125g potato starch
80g unbleached top flour (original recipe uses all purpose flour)

Chocolate flavor:
1 teaspoon cocoa powder
2 teaspoons icing sugar

Directions

  1. In a mixing bowl, use an electric mixer to beat the butter and icing sugar till light and fluffy. Add in vanilla extract and continue to beat till well combined.
  2. Sift in potato starch, plain flour and cocoa powder (optional). With a spatula, mix to form a soft dough. Leave the dough to chill in the fridge for about 15 minutes so that it is easier to work with.
  3. Roll and shape the dough into the characters. Place on a baking tray line with baking paper.
  4. Bake in preheated oven at 170°C for  15 minutes.
  5. Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool completely.
  6. Draw the features on the cookies using edible food markers. For gudetama design, melt white chocolate to create the egg white and place the cookie on top. Freeze in the freezer until the chocolate hardens.

Have fun! 🙂

rilakkuma-german-butter-cookies

Our all-time-favorite – Rilakkuma

pompompurin-german-butter-cookies

Pompompurin cookies

Teddy Bear Oatmeal Cookies

Yummy and healthy oatmeal cookies perfect for the whole family! Spice up the cookies with your favorite nuts, chocolates or dried fruits! 🙂

oatmeal-cookies

Teddy bear oatmeal cookies

Recipe adapted from allrecipes.com

Ingredients

115g unsalted butter, softened
20g white sugar
20g brown sugar
1 egg
1/2 teaspoon pure vanilla extract
125g unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick cooking oats (i use bob’s red mill instant rolled oats)
3/4 teaspoon ground cinnamon (optional)
1/4 cup dark chocolate chips
1/4 cup macadamia nuts, chopped

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in egg, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats, nuts and chocolate chips. Cover, and chill dough for 30 minutes – 1 hour.
  2. Preheat the oven to 190°C. Line baking tray with baking sheet. Press the dough into bear shaped cookie mold. Alternatively, roll the dough into small balls and flatten each cookie with a fork.
  3. Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Decorate the cookies with melted white and milk chocolate (optional).

bear-family

rilakkuma-oatmeal-cookies