Creamy and rich cheesecake, baked in a graham cracker crust.
american original cheesecake
Recipe adapted from Top Secret Recipes
Makes 1 x 4″ and 1 x 6″ round cheesecake.
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
58g cup sour cream
1 teaspoons granulated sugar
- 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.
- 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! 🙂
Dark chocolate tarts (top) and raspberry dark chocolate tarts (bottom) ~
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)
90g of dark chocolate chips
60ml of milk
22.5g unsalted butter
Chocolate Tart Crust
- In a mixing bowl, sieve flour, cocoa powder, almond flour and icing sugar. Add the egg yolk and butter and mix well.
- Mix and knead until the dough comes together.
- Cover dough with cling wrap and flatten into a disc. Chill in the fridge for at least 1 hour.
- Remove chilled tart crust dough from fridge. Allow it to warm up a little until it can be rolled out without cracking.
- Roll out the dough and press into your tart mold.
- Cover with filled tart mold with cling wrap and set in the chiller for at least 10 minutes
- Preheat the oven to 170°C. Bake the tart crust until slightly brown (about 20-25 minutes). Do not unmold.
Chocolate Ganache Filling
- 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.
- Add in dark chocolate chips. Stir until the mixture is smooth and all chocolate has melted.
- When slightly cooled, pour the chocolate ganache filling into the baked tart crusts.
- Set in the chiller to cool for at least 1 hour or overnight.
- Unmold the tarts from the tart mold. Top with raspberries and sift some icing sugar over the raspberries.
raspberries paired with rich dark chocolate ganache – a match made in heaven
kawaii bear dark chocolate tarts
These golden waffles are crispy on the outside and soft in the inside. You can serve them with fresh fruits for a healthier option, or a scoop of your favourite ice-cream as dessert!
Bear golden waffles
Golden waffles with ice-cream!
Makes 5 square waffles
1 1/4 cups unbleached all-purpose flour
1/3 cup cornflour
1 teaspoon baking powder
1/4 tsp baking soda
1 teaspoon sea salt
2 teaspoons caster sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 tablespoon butter, for greasing
- Add the dry ingredients: flour, cornflour, baking powder, baking soda, salt, sugar in a bowl. Whisk to mix well.
- Add the milk, buttermilk, oil, egg and vanilla extract. Whisk to blend well until smooth. Set aside to rest for 30 minutes.
- Preheat your waffle iron. Grease the waffle maker thoroughly with the butter. Pour the batter into the hot waffle iron and cook until golden and crisp.
Love these all-natural yogurt pops with no added sugar – perfect summer treat for the little one! Great for soothing the discomfort of teething babies too!
Baby bear enjoying his yummy blueberry yogurt ice pop
1 cup fresh blueberries (strawberries works too!)
1 cup vanilla yogurt (i am using Mundella brand yogurt for babies)
1/4 cup 100% apple juice (i use Gerber apple juice)
- Add all the ingredients in a blender. Blend until smooth.
- Pour into ice pop molds and freeze until firm in the freezer.
Tip: To remove the pops from the molds, run under tap water for about 20 seconds.
Made some super cute glutinous rice balls for my baby bear on 元宵节~
Glutinous Rice Balls 汤圆 are traditionally eaten on the 15th day of lunar new year 元宵, because of a homophone for union 团圆.
Rilakkuma and Korilakkuma glutinous rice balls
Recipe adapted from Bored Panda
Makes 8 glutinous rice balls
1 cup Glutinous rice flour
1/2 cup Water
1 Pandan leaf (optional)
Food coloring (red, yellow)
- Mix glutinous rice flour and water together and knead well. The proper texture is similar to your ear lobe.
- If there are cracks in the dough, add a little water. If the dough is too moist, add a little flour.
- Divide the dough into 2 big balls + 2 small balls (for the deco).
- Place each decorated dough on a parchment paper/baking sheet.
- Gently lower the dough to a pot of boiling water. You may add in 1 pandan leaf tied in a knot for fragrance. If the parchment paper separates from the dough, remove them from the pot.
- The rice balls are done when they float to the surface of the water. Move the cooked rice balls to a bowl of cooled water to prevent the balls from sticking together.
- Korilakkuma: Add red and yellow (1:10) food coloring to 1 big dough for tan color
- Rilakkuma: Add cocoa powder to 1 big dough for brown color
- Nose: Keep 1 small dough (white) for the nose.
- Eyes, nose, mouth details: Add cocoa powder to 1 small dough for dark brown color.
- Shape the dough into a ball for the face, and attach 2 small balls for the ears. Roll out the nose, eyes and mouth details and stick it on the dough.