Ribena Yogurt Cheesecake

The surface of the cake

Side view of the cake

These was how it look like, before adding the topping

Ingredients (Makes a 20 cm square tin)

Cake Base

150g digestive biscuits, finely crushed

75g melted butter

Filling

100ml water

2 tbsps gelatin powder

250g cream cheese, room temperature

70g caster sugar

250ml blueberries yogurt

75ml Ribena blackcurrant juice cordial

Topping

100ml water

2 tsps gelatin powder

80ml Ribena blackcurrant juice cordial

Method

1.) Line the sides of the tin with aluminum foil.

2.) Cake Base:

    - Combine crushed digestive biscuits and melted butter, press the crumb onto

      the base of the tin firmly.

    - Chill in freezer for 1 hour or until firm.

3.) Filling:

   - Sprinkle gelatin powder in the water and set aside for 10 mins.

   - Double boil the gelatin till dissolved and set aside to cool.

   - Beat cream cheese and sugar till smooth. Add in the cool gelatin and

      blueberries yogurt, mix till combined.

   - Divide the mixture into 2 portion.

   -  Add in the 75ml ribena into 1 portion and mix well.

   - Alternately spoon the mixture into the cake base and swirl with a skewer

     through the mixture to create marble effect. Refrigerate for 1-2 hours till set.

 

4.) Topping:

  - Sprinkle gelatin powder in the water and set aside for 10 mins.

  - Double boil the gelatin till dissolved.

  - Stir in the ribena and set aside to cool. When completely cooled, gently pour

    the mixture onto the cheesecake and chill overnight or until set.

Adapted from: http://happyhomebaking.blogspot.com/2009/02/yummy-delight.html with some changes

Notes

• Do not burnt the gelatin. I used a glass bowl to bloom the gelatin and place it on another bowl filled with hot water, stir till dissolved.
• Original recipes use plain yogurt, i replace with blueberries yogurt. I reduce 5g of sugar in the filling.
• I did the cake base and filling in the evening. The topping was done in the morning.
• Topping can be replace with 1 pkt of blackcurrant jello, using 400ml of water with 2 tsp of gelatin powder.
• I increase 15g of the melted butter, as i find the base too dry.
• Personal tips: use cake ring or removable cake tin for easy releasing the cake.

Dulce De Leche cocoa puff cream cake

Have been trying to clear some stock piling up in my cupboard, when i glance upon a packet of cocoa puff biscuit with 4 cans of nestle cream neatly pack in one corner. I suddenly remember that it was my to do list on Florence blog http://wlteef.blogspot.com/2007/01/cocoa-puff-cream-cake.html that i bought the ingredients, but i totally forgot about it. I quickly put my hand to work, it was a very easy dessert or cake suitable for all occasion with some adjustment only. The best part of all was no baking required, i gave half portion of the cake to my sister and her feedback was yummy! She thought this was a layer cheesecake. Sad to said i did not manage to taste it, coz it requires to chilled over night and i had my nerve remove on next day.

Ingredients
24 pieces of cocoa puff biscuits
510g Nestle cream (3 cans)
1 tsp vanilla essence
Some Dulce de leche (spread 1/2 tsp on each biscuit)

Method

1. Line the cake tin with aluminium foil or glad wrap.
2. Mix cream with vanilla essence till well combined.
3. Smear 4-5 tablespoons of cream on the bottom to secure the biscuits.
4. Place one layer of biscuits on the cream. (I used 8 pcs)
5. Top with 6 tablespoons of cream. Smooth and level the cream evenly.
6. Spread 1/2 tsp of dulce de leche on each biscuits and place it face down on the cream.
7. Repeat step 5 and step 6 till desired height. (About 4 layers)
8. Smear the last layer with more cream, about 9-10 tablespoons or more.
9. Lastly, sift some cocoa powder as deco.

Personal notes:
- Original called for 1 loaf W6.5 x L22.5 x H6cm). I just grap the only loaf tin, i have which is slightly bigger.
- I used nestle cream (pure dairy sterilised cream) weight 150g per can.
- Can change the deco to jello or chocolate ganache. (too lazy to do)
- Add dulce de leche, as i still have a can in the fridge. Will try to add cream cheese instead of nestle cream.
- Must chilled the cake overnight.

Source from: Florence blog http://wlteef.blogspot.com/2007/01/cocoa-puff-cream-cake.html with some adjustment.

Strawberry temptation

Love is not love until someone receives it...

Ingredients:

Base

(A)

2 egg yolks

25g caster Sugar
1/4 tsp vanilla essence

(B)
2 egg whites
1/4 tsp Cream of tartar

(C)
25g caster Sugar

(D)
50g cake flour

Method:

1. Whip (A) until light and fluffy. (Pale or double in volume)
2. Whip (B) until soft peaks form. Add (C) and continue whipping until stiff.
3. Mix meringue with (A) until well blended.
4. Sieve in (D) and fold until well incorporated.
5. Pour it into a greased and lined heart shaped tin.
6. Bake in preheated oven at 180C for 8-10 mins till cooked and springy.

Filling
150g cream cheese
80g caster sugar
80g strawberry jam
130g fresh strawberry (puree)
150g whipping cream (whipped)
11/2 tbsp gelatine (bloom in 50ml water)
1/2 tsp strawberry paste (optional)
few drops of pink colouring (optional)

Method:

1. Whip cream cheese and sugar until light and creamy. Add in the jam and puree.
2. Whip the whipping cream until stiff. Double boil the gelatine until dissolved.
3. Add the slightly cool gelatine into the whipping cream and mix well until combined.

Topping
1/2 packet of strawberry jello
180ml water
1 tsp gelatine powder
some halved strawberry and white chocolate

Method:

1. Boil water , add jello and gelatine stir gently until all dissolved.

Assemble

• Place the cake into the cake tin and arrange strawberry on the side.
• Pour the cheese filling. Set the cheese filling and add the topping.

Here, I'm submitting my post to Aspiring Bakers "Love In The Air"
 http://ellenaguan.blogspot.com/2011/02/aspiring-bakers-4-love-in-air-feb-2011.html

Strawberry marshmallow cake

This is the first cake i bake for younger sis 19 birthday. I really crack my head for a special and yummy cake for my dear sister. Through out the whole process, i encounter lots of unexpected surprises. Such as the cake drop when i remove from oven, then placing the strawberry too slow, not enough space for jello (realize that i bought cake tin too small), strawberry too sour and many were spoilt. Then forgot to line the cake tin had difficulty in removing and etc. But i finally completed it.

I make a chocolate cake with walnut and chocolate chips, as base. Then strawberry milk marshmallow, topping using Raspberries jam with gelatin. Neverless to said i really tried my best, really hope she like it. The feedback was excellent, all thanks to hug bear recipes.

Recipes source from bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html