Cheddar Cheese Cake (车打乳酪蛋糕）

那天看到手机的Whatassp， Vivian传过来的照片，她做了这个蛋糕，不一会儿姐姐传来照片也做了，我于是很鸡婆的问到底是什么秘密食谱，为什么没有预我的份。后来她们就给我传来姐姐手抄的食谱，才知道这是姐姐身边朋友都喜欢的车打乳酪蛋糕。当时我是挺想念 轻乳酪蛋糕，所以没有跟风，动手做了轻乳酪蛋糕。过不几天，Diana和Anna也先后也传来她们家的车打乳酪蛋糕的照片。。“四个快乐的女人”都先后做了也，我还能等吗？

最近很困扰，因为病房来了两位患厌食症的病人。我不太了解患这种病态的人，不明白为什么非要瘦到皮包骨才算美，不明白为什么对着美食就想要呕，每天哭哭啼啼因为认为自己胖而抱着想死的念头，憎恨劝导她们进食的人。。。哟！！我天生是这个贪吃鬼，头脑里老是想着一堆好料，要我看顾这样的病人简直耐人寻味！所以上个礼偷了一天懒，罢工不去上班因为真的没有办法整个shift对着一个厌恨我的病人。她眼对我眼，这样“眼眼相对”六个小时，这个苦差真的难倒我了！ 放自己一天假在家里烘蛋糕吃感觉真的很好很好！

食材：

鸡蛋 4个 （蛋白与蛋黄分开）

塔塔粉 1/4 小匙

车打芝士片 4 片

幼糖 65 克

牛油 65 克

面粉 65 克

鲜奶 65毫升

可可粉 1 大匙

水／牛奶 3 大匙

做法：

1。 6寸方形模底铺纸。（若用活动底模，必需将模具用锡纸裹好防止水浴式烘烤时进水）。

2。 芝士片、鲜奶及奶油一起隔水煮溶，待凉。蛋黄倒入芝士糊内搅拌均匀。筛入面粉轻轻拌匀（不要搅拌过度）

2。蛋白及塔塔粉用打至起泡，幼糖分两次加入，打至硬及倒转盆而蛋白不会掉下来。

4。 将芝士面糊分两份， 一份原味，另一份拌入可可浓酱。将打好的蛋白也分两份。一份拌入原味，一份拌入可可味。

5。 将原味和可可味的面糊交替倒入模具里。

6。 送入预热烤箱 135 C ，水浴式烘 60 分钟。蛋糕烘好后，把烘炉门稍微打开，让蛋糕在烘炉里5－8分钟慢慢冷却。（大概3－5分钟，蛋糕边就会开始脱离烘盘边缘）。

7。取出蛋糕，放在架上待凉。

    

Ingredients:

4 slices

4 egg yolks 

4 egg whites

of cheddar cheese

65g  milk

65g unsalted butter 

65g caster sugar 

65g low protein flour

1 tbs cocoa powder

3 tbs milk/water

Method:

1.           Line the bottom of  a 6" square baking pan. (If using removable bottom pan, wrap the pan with foil to prevent water from seeping into the bottom)

2.           Warm milk, butter and tear up cheddar cheese slices in a double boiler bowl until a smooth and creamy mixture. Cool slightly before use.

3.           Whisk in the egg yolks and then shift in flour. Whisk gently to get a smooth batter.

4.           Divide the cheese batter into 2 equal portions (1 remain original flavor the other mix in cocoa paste.)

5.           Whisk egg white and cream of tartar until frothy and gradually add in egg white. Whisk until stiff peak. Divide the egg meringue into 2 portions. (1 portion fold into original cream cheese mixture, the other fold into

6.           Pour the batter (with alternate tablespoon of the flavours ) into the prepared tin

7.            Bake in preheated 135C oven with bake bath method for 60 minutes at lower rack or till the tester comes out clean.

     8。 Once cook, let the oven door ajar for 5-8 minutes. cool on wire rack.

     食谱：
      星厨房     Jane’s Corner

Cherry Cheesecake & Orange Panna Cotta with Mango Gelée

这是我2012年最后一个贴子了，这几天还是很忙碌的在工作，然后就要急急的收拾行李和老公度假去。 这是上个礼拜我们家温馨的圣诞晚餐。之前也提及和家婆商讨了今年一切从简，所以大家各自准备一道菜肴,那么我就自然比较轻松，不必一人独苦！！

Starter： Salmon Roulade（家婆负责）

Side：    Potato Salad （姑姑负责）

Main：   Quail with Winter Carrot Salad n Pine Nut （我负责）

Dessert:  Cherry Cheesecake （我负责）

               Orange Panna Cotta with Mango Gelée. (我负责)

当天的晚餐虽然简单，但是都合大家口味，尤其喜欢家婆Salmon Roulade。 食谱她说以后才补上。吃着吃着，姑姑问起怎么没拍主菜和她的salad，喔，对hor。。但是食物已经一半在肚子里了啦，抱歉抱歉。呵呵。。。！那样也好，不用老是要客人等我拍照才可以动刀叉对吧！

这褶贴子整理得有点仓促，希望见谅了。在这里还是要谢谢大家一年来支持Helena‘Kitchen。 也祝大家圣诞和新年快乐！

Cherry Cheesecake

*To prepare the cheesecake, start a day ahead by making the macerated cherries

Macerated Cherries

20 cherries (pitted)

1 cup cherry brandy

1 tbsp sugar

1 tsp lemon juice

Combine all ingredients and let it soak overnight.

Crust:

10 Arnott’s shredded wheatmeal biscuits

60g pistachio

2 tablespoons (packed) golden brown sugar

1/8 teaspoon salt

8 tablespoons unsalted butter, melted 

1 teaspoon vanilla extract

Filling:

1/4 cup water

15g gelatin powder

340g Philadelphia-brand cream cheese, room temperature

250g heavy whipping cream

140g caster sugar

1 tablespoon fresh lemon juice

1 cup chopped macerated cherry

1 drop of pink food colouring

Method

For crust:


1. Preheat oven to 180°C. Blend first 4 ingredients in processor until crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form.

2. Press crumb mixture onto 8-inch-diameter springform pan. Bake crust until deep golden brown, about 15 minutes. Cool.

For filling:


1. Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

2. Blend cream cheese, sugar, lemon juice and food colouring in processor until smooth (about 2-3 minutes on medium speed). With machine running, add warm gelatin mixture through feed tube and blend well. Turn the mixer speed to low and add berries puree until smooth. Add in cream and beat until mixture is well combine. Pour filling into crust. Chill until set about 4 hours.

Topping

Chocolate Mirror Glaze (镜面巧克力淋酱)

Ingredients:

80ml water

50g caster sugar

4g gelatin

30g cocoa powder

80ml thicken cream

Method:

1. Pour water over gelatin powder in a heat proof bowl. Let it sit for 5 minutes. Then sit the bowl over a double boiler, stir the gelatin until it dissolves. Sift in cocoa powder and stir well.

2. Add sugar to cream, in a saucepan heat the cream and sugar until sugar dissolves. Add in cocoa mixture and mix well. Pour over chilled cheesecake and set for overnight.

Recipe adapted from:

Cherry Cheesecake - Helena’s kitchen

Chocolate Mirror Glaze – Carol自在生活

Ingredients: (Make 5-6)

For Orange Panna Cotta

120ml milk


600ml pouring cream


150g castor sugar
(I used 110g)

10g gelatine powder


1 tsp finely grated orange zest

1tsp vanilla extract

For the mango gelée:

2 medium mangoes (make 200g mango purée)

100g diced mango
30g caster sugar

4g gelatine powder

Method:

1. Pour milk into a small bowl, stir in gelatin and set aside.

2. Place cream, sugar, zest and vanilla in a saucepan. Slowly bring to boil, stirring until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves.

3. Set aside to cool for 15 mins. Strain mixture and pour into prepared moulds. To make the “angle” effect, arrange the moulds in an egg tray and tilt a little.

4. Refrigerate for an hour until panna cotta slightly set. In the mean time prepare for mango gelée.

5. Peel the mangoes and cut away the flesh from the seed. Puree them finely.

6. Add sugar to half of the mango puree in a saucepan and warm over low heat until sugar dissolve. Remove the saucepan from the stove and stir in gelatin until gelatin dissolves. Add the remaining mango puree and stir well. Add in the diced mango and let the gelée cool to the room temperature and pour over set panna cotta. Chill to set at least 4 hours.

Recipe adapted from:

Panna Cotta- The Australian Magazine, May 28-29 2011

Mango Gelée –Anhs Food Blog

我在巴厘岛买了这个napkin rings， 当天要用时才发现ring 很小怎样挤都不能把餐巾挤进去，于是就快快上youtube求救。。原来摺餐巾也是一门学问！

Luigi video clip -How to set up napkin rings

http://www.youtube.com/watch?v=prZENMkiD3k

Cherry Ripe Choc Cheesecake

上了这个贴子我就暂时收摊，等回大马和几位一路相伴我的部落朋友见面顺便大吃大喝畅谈一番了。这个集会算来也筹备了好几个月了，酒店从Bukit Bintang订到最后跑去PJ，怎样的？？哈哈！我还是少数服从多数，PJ就PJ啦。。反正又不用我开车，叫taxi载我到目的地就是了。谢谢槟城部落妇女组秘书长Eileen （我叫你秘书长因为你们的组织越来越发扬光大，我预测到你很快可能会有小秘书呵呵）积极筹备和担任司机的重任，这个越洋集会终于很快就会实现了。

今天也是我上最后一个shift，今早很懒惰要去上班因为心理已经处于放假心情了。去啦去啦，多赚两块钱回家花也好！结果shift coordinator没来上班，我去顶位，所以赚多三块零用钱，不错不错。。哈哈！

其实前两天已经把行李箱整理好了，我老公凑热闹来看我带些什么东西回家，他看了摇头，哎，你的衣服呢？怎么整个箱子都是吃的哈哈！我跟他说Eileen讲有大减价嘛，不用带太多啦。。。“晕”！

Eileen ，Joceline, Angie, 那个不用赶去运动会拔河的－Casey, Mandy, 新加坡的Myme 请大家都坐好车，搭好飞机。 Sonia，我也很期待和你见面。

Cherry Ripe Choc Cheesecake 

Ingredients:

150g plain chocolate biscuits (I used Arnott’s Shredded Wheatemeal + 1tbs cocoa powder)

75g butter, melted (I used 90g)

200g drained morello cherries (I used 300g)

500g cream cheese, softened

75g caster sugar

2 eggs

200g dark chocolate, melted

150g Cherry Ripe bars, chopped

Decoration:

300ml thickened cream, whipped

cocoa (for dusting)

some fresh cherries

Method:

1. Grease a 24cm round springform pan. (I used 20cm pan)

2. Process biscuits until fine. Add melted butter, process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.

3. Preheat oven to 160C

4. Melt dark chocolate on a double boiler or microwave at 700W for one minutes and stir follow by every 15 sec until chocolate fully melted.

5. Place morello cherries on kitchen paper. Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time. Gradually beat in cooled chocolate, stir in cherry ripe and cherries.

6. Spread filling into pan, smooth the top, bake for about 50 minutes ( I bake about 60 minutes). Cool in oven with door ajar.

7. Refrigerate cheesecake for 3 hours or overnight. Decorate the cake with whipped thickened cream and dust with cocoa powder. Top with some fresh cherries.

Reference：The Australian Women's Weekly, March 2012, pg 186