Monday, November 26
Ever tasted those rich creamy cheesecakes slices from coffeebean or starbucks or from restaurants that costs u around RM6 to RM7.50 per slice and wished you could make your own?
I did just that.
I was hanging out with ken and siew at the malls and suddenly had this urge for the taste of sweet, creamy, rich melting cheesecake. Then it struck me, why not bake one myself? I've all the time to spare, why not? So I bought the ingredients and referred to dyannbakes on the internet and my friends for the steps, among one of them is a working chef.
I did snap some shots of the main ingredient, Philadelphia cream cheese...
say cheese!
It's surprisingly easy to bake actually. I started off with the crust as the base first where I made my first mistake by mixing too many butter to the crushed biscuit crumbs causing the butter in the crust to seep into the batter later while baking.
Well, I'll give a brief description on the steps anyway, but it's MOST advised to consult other reliable sources or personnels for the ingredients and steps if you guys don't wanna end up ingesting self-made laxatives.
I prepared the crust beforehand by crushing biscuits into powder like form and mixing it with sugar with less than a quarter of a butter block into a solid mixture of crumbs. Then I poured the mixture inside the pan and flattened it evenly on the base and then baked it in the oven for about 10 mins then cooled.
the crust
Next was the essential part to a perfect cheesecake, the batter. My mistake here was lemon juice, I put too many lemons. The number of lemons should be one, I put four. Not forgetting the condensed milk, it's half of the normal can, not half from the small can, my bad. This is the part where we mix the cream cheese, eggs, vanilla extract, lemon juice, fresh cream, condensed milk once at a time into a batter. I'd prefer hand mixing rather than using an electric mixer cos I realized later afterwards that some of the cream cheese had sunk to the base of the mixing bowl unreachable by the mixer, another mistake noted.
Finally, the finale. The batter was then poured onto the baked crust and heated in the oven around 150-160 degrees for about an hour or so.
when done, I had it cooled within room temperature and then placed it into the fridge after.
em, emm...
Note the small hole in the middle, I had to use a chopstick to check whether it was done or not. Now I understand why some cakes have cherries in the middle of the cake or topping decorations, they were all defect cover-ups.. haha
The final product? The most perfect rich-creamy-slightly-soured-not-too-sweet original cheesecake I've ever made on my first attempt, not forgetting the 3kg I've put on ever since.
who moved the cheese!?
Rest assured, second attempt, my cheesecake will be...
Perfecto!
I did just that.
I was hanging out with ken and siew at the malls and suddenly had this urge for the taste of sweet, creamy, rich melting cheesecake. Then it struck me, why not bake one myself? I've all the time to spare, why not? So I bought the ingredients and referred to dyannbakes on the internet and my friends for the steps, among one of them is a working chef.
I did snap some shots of the main ingredient, Philadelphia cream cheese...
say cheese!It's surprisingly easy to bake actually. I started off with the crust as the base first where I made my first mistake by mixing too many butter to the crushed biscuit crumbs causing the butter in the crust to seep into the batter later while baking.
Well, I'll give a brief description on the steps anyway, but it's MOST advised to consult other reliable sources or personnels for the ingredients and steps if you guys don't wanna end up ingesting self-made laxatives.
I prepared the crust beforehand by crushing biscuits into powder like form and mixing it with sugar with less than a quarter of a butter block into a solid mixture of crumbs. Then I poured the mixture inside the pan and flattened it evenly on the base and then baked it in the oven for about 10 mins then cooled.
the crustNext was the essential part to a perfect cheesecake, the batter. My mistake here was lemon juice, I put too many lemons. The number of lemons should be one, I put four. Not forgetting the condensed milk, it's half of the normal can, not half from the small can, my bad. This is the part where we mix the cream cheese, eggs, vanilla extract, lemon juice, fresh cream, condensed milk once at a time into a batter. I'd prefer hand mixing rather than using an electric mixer cos I realized later afterwards that some of the cream cheese had sunk to the base of the mixing bowl unreachable by the mixer, another mistake noted.
Finally, the finale. The batter was then poured onto the baked crust and heated in the oven around 150-160 degrees for about an hour or so.
when done, I had it cooled within room temperature and then placed it into the fridge after.
em, emm...Note the small hole in the middle, I had to use a chopstick to check whether it was done or not. Now I understand why some cakes have cherries in the middle of the cake or topping decorations, they were all defect cover-ups.. haha
The final product? The most perfect rich-creamy-slightly-soured-not-too-sweet original cheesecake I've ever made on my first attempt, not forgetting the 3kg I've put on ever since.
who moved the cheese!?Rest assured, second attempt, my cheesecake will be...
Perfecto!
Labels: cheesecakes, food, photos, updates
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Dezmond sprouts at 11/26/2007 06:39:00 PM | Permalink
2 Comments:
--------------------------------------------------shamed. i donno how to bake cheese cake.
By 
TanPuiWen, at
11:09 AM
been reading your blog but never left any comments. well, seems like we pretty much have the same interest. hehe~ i made gelato yesterday! not so successful though... anyway, we should share recipes some day. :D
By Nuoyee, at
8:39 PM
