Petite Hanjuku Cheesecake

Prep Time : 15 min
Cook Time : 60 min
Yield : 22 mini cheese cake

I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. 

So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.

Ingredients:

500g cream cheese
135g fresh yogurt
50g milk
5 large eggs
65g unsalted butter + more for brushing mushipan
1/2 tsp salt
35g corn starch
100g castor sugar

Little icing sugar for deco (Optional)

Steps:
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.
2) Add in fresh yogurt and milk. Stir until combined.
3) Separate egg white & egg yolk.
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.
5) Strain the mixture to remove lumps.
6) Pre-heat oven at 160 degree celcius.
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.

Condensed Milk Cheese Cake

Prep Time : 15min

Cook Time : 1 hour 45min

Yield : 6 inch cake

Freezer friendly : No

Ingredients:

3 egg yolks

1 egg

50g condensed milk

50g all purpose flour

125g cream cheese

35ml pomace olive oil
1 tsp lemon juice (to enhance flavour)

3 egg whites

30g brown sugar 

1 tsp lemon juice

Steps:

1.  Preheat oven at 150C. Line the bottom of a 6" round tin with parchment paper.

2.  Melt cream cheese and heat oil in seperate bowls in oven at 150C for 3min. Whisk cream cheese, set aside.

3. Add sieved flour into heated oil, stir until combined.

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.

5. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.

6. Beat egg whites untill foamy, add in lemon juice, then add sugar and beat until just reaching stiff peak. Overbeating will makes it harder to mix the meringue and yolk mixture.

7.  Fold 1/3 meringue to the yolk mixture using spatula. Repeat with 1/3 then the remaining.

8. Pour in batter to baking tin, tap few times on countertop to release air bubbles.

9. Bake in water bath method for 30min, then turn to 130C for another 75min.

10. Once done, remove from oven, invert to cool for 5min and remove the cake by running a knife along the side of pan, invert the cake onto a plate, let cool completely.

Original recipe:

http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?m=1

Baked Mac and Cheese

Prep Time : 10 min

Cook Time : 25 min

Yield : 3 ramekins

Freezer-friendly : No

Ingredients:

4tbsp macaroni

Water

1/4cup fresh milk

1/4cup grated cheddar cheese

1tbsp unsalted butter

Steps:

1) Boil macaroni in water for 5-7 min. Drain and set aside.

2) Mix milk, cheese, butter and milk.

3) Pre-heat oven at 160 degrees

4) Pour macaroni into mixture. Stir to mix.

5) Lightly grease ramekins and pour macaroni mixture into it.

6) Bake for 25 min or until top is slightly brown.

Original recipe:

http://m.allrecipes.com/recipe/14140/baked-macaroni-and-cheese/

Grape Salad

Prep Time : 20min
Cook Time : -
Yield : 2 servings
Freezer-friendly : No

This is my first try on salad, it turns out super delicious! This was made as a treat for papa and mama after a day of hard work but my lo was requesting for a spoon to join the fun :) And if you bought seedless grapes and do not mind taking the skin, this will be a 10min dessert! Love it!

Ingredients:
500g red grapes
4tbsp sour cream
4tbsp cream cheese
2tbsp molasses sugar
8 pecans

Steps:
1) Roast pecans under 150 degrees celcius for 7 min or until brown and fragrant.
2) Mix sour cream, cream cheese and 1/2tbsp molasses sugar using a fork/spoon.
3) De-seed and peel grapes (skip this if seedless grapes and you don't mind taking the skin)
4) Mix half of the mixture with the peeled grapes until even.
5) Distribute the grapes into 2 bowls.
6) Divide the leftover mixture into 2 and add 1 portion to each bowl, on top of the grapes.
7) Sprinkle chopped roasted pecans and molasses sugar all over the grapes.
8) Serve immediately.

You can opt to chill the grapes in the fridge before taking but ensure the molasses sugar and pecans are added just before you serve.

Cheese Straws

Prep Time: 20 min
Cook Time : 20 min
Yield :  25 sticks
Freezer-friendly : No

Ingredients:

1 cups all purpose flour

1/2 cup unsalted butter

1 1/2 cup grated cheddar cheese

1/2 tbsp chopped dried rosemary

1tsp garlic powder

Pinch of salt

2-3 tbsp fresh milk

Steps:

1) Pre-heat oven at 180 degrees celcius.

2) Put everything into a breadpan and insert breadpan into breadmaker, select Dough Function No.6 (for Donlim BM) for 15 min. Add fresh milk 1tbsp at a time until dough is form in the breadpan.

3) On a lightly floured surface, roll the dough into rectangle shape about 1/2 inch thick and cut using a knife 1/2 thick cheese sticks. 

4) Place cheese sticks on a baking tray with parchment paper, bake for 20 minutes or until golden brown.

5) Cool on a wire rack and store in airtight container.

Original Recipe :

http://www.mybakingaddiction.com/cheese-straws/

Cheese Stick

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick. Cut into 2cm wide strips.
5) Gently twist strips and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Brocolli Cheesy Bites

Prep Time : 10 minutes

Cook Time : 50 minutes

Yield : 8 pancakes

Freezer Friendly : No

I personallly feel that this bites are too salty and not suitable for toddlers and that I would replace the Parmesan Cheese with Bega grated cheddar cheese for a lighter taste.

Ingredients:

2 cups brocolli florets

1/4 cup parmesan cheese

1/2 cup breadcrumbs

2 eggs

2 tbsp grapeseed oil

Pinch of salt and sugar

Steps:

1) Make breadcrumbs by toasting leftover breads/sides of breads,diced, at 220 degrees for 20 minutes or until golden brown.

2) Wash brocolli and blanch in a pot of boiling  water with pinch of salt and pinch of sugar for 1 min. Then steam for 15 min.

3) Blend steamed brocolli, cheese, breadcrumbs and egg until smooth.

4) Under medium heat, pan fry 1tbsp of mixture until both sides turn golden.

5) Repeat until mixture finish.

Original Recipe:

http://www.superhealthykids.com/cheesy-broccoli-bites/

Cheese Cookies

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick.
5) Cut into various shapes using cookie cutter and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Japanese Cotton Cheesecake

Prep Time : 15 minutes
Cook Time : 1 hour 10 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
70g brown sugar
6 egg whites
6 egg yolks
1/4tsp cream of tartar
50g unsalted butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4tsp salt

Steps:
1) Pre-heat oven at 160C.
2) Double boil cream cheese, butter and milk.
3) Let cool before fold in flour, corn flour, salt and egg yolk. Sieve the batter.
4) Beat egg whites with cream of tartar and sugar using electrical whisk until stiff peak.
5) Fold egg whites into the batter (1/3 portion at a time) using a spatula. 

6) Pour into a 8 inch pan lined with parchment paper. Loosely put  aluminium foil on top of baking pan to avoid burnt. Put water bath.

7) Bake for 1 hour 10 minutes or until golden. Remove aluminium foil after 1 hour baking.

8) Open oven door ajar for 30 minutes. Cool on wire rack.

Original Recipe:
http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html?m=1

Cauliflower Cheesy Fritatta

Prep Time : 5 minutes
Cook Time : 20 minutes
Yield : 6 fritatta
Freezer Friendly : No

Ingredients:
6 florets cauliflower
2 eggs
grated cheddar cheese
pinch of salt and sugar

Steps:
1) Wash and cut 6 florets of cauliflower.
2) Blanch cauliflower in boiling water with punch of salt and sugar for 1 minute.
3) Pre-heat oven at 180 degrees.
4) Put cauliflower and egg into blender, blend until smooth.
5) Pour into muffin tray lined with baking paper, sprinkle cheese on top.
6) Bake for 20 minutes.

Tomato Baked Cheese

Prep Time : 2 minutes

Cook Time : 25 minutes

Yield : 1 tomato baked cheese

Freezer Friendly : No

                          After

                         Before

It has been a while since I made this for my toddler. Yes, she had been rejecting all kinds of food I cook for at least 2 months except egg. 

I notice that she becomes bored if I cook the same dish for the 2nd day so I decided to give this simple recipe a try again.

My girl was very hungry when we were on the way to dinner, she keep on asking for food. I gave her 1 pc Heinz biscuit and raisins (that was all I have) but she took all within minutes. Then asked for more and started wailing. I have no choice but to serve her the tomato baked cheese in the car. I fed her and she ate without fuss. 

I am a happy mom today!

Ingredients: 

1 big tomato

1 tbsp grapeseed oil

1/2 tbsp Italian herbs

2 tbsp grated cheddar cheese

1 tbsp Parmesan cheese

Dash of pepper

Steps:

1) Pre-heat oven at 210 degree celcius.

2) Wash tomato, cut into half.

3) I put the tomato halves into 2 ramekins so that it stands still and holds the cheese well.

4) Top the tomato with cheese, herbs, pepper and oil.

5) Bake for 25 minutes. 

Another version i made by slicing the tomato. Bake for 15 mins under 200 degrees and make sure oil is applied at both sides of tomato slices.

Fluffy Steamed Cream Cheese Cake

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 4 cupcakes (6cm diameter)

Freezer Friendly : No

I have failed a few attempts before I found this recipe which works for me. To me, steamed cakes have simple recipe but easy to fail and the most common is the cake collapse after opening the wok lid. I have taken care to follow strictly to the steps and finally i succeeded :)

My point to note:

- Must follow : Melt cream cheese and beat with hand whisk. (In my previous tries, I did not fully melt the cream cheese, thus I have skip the beating part.)

- Must follow : Crack the egg and mix 1 by 1. (In my previous try, I beat the eggs before mixing)

So here is the recipe, happy cooking!

Ingredients:

120g cream cheese

30g brown sugar

2 eggs

2 tbsp milk

1 1/2 tbsp grapeseed oil

90g cake flour

1 1/3 tsp baking powder

Steps:

1) Melt the cream cheese by heating in oven for 2 minutes under 200 degree celcius. Double boil method works too.

2) Beat cream cheese with hand whisk.

3) Add sugar and mix well.

4) Crack an egg into the mixture, mix well. Crack another egg and mix well. Add in milk and oil. Mix well.

5) Add in sifted cake flour and baking powder, fold the flour using a spatula by cutting the mixture in middle, fold. Turn the bowl 90 degree, repeat folding motion till mixture well incorporated.

6) Steam in wok on low heat for 20 minutes.

7) Extra careful when opening the lid as water might drop on the cakes which will make the cakes looks uncooked. Otherwise, use a steamer cloth to wrap the lid.

Did this again today 3/2/2016, perfect for my preschooler's snack!

Original Recipe:

https://en.cookpad.com/recipe/575163

Cranberries Cherries Raisin Bread with Cream Cheese Filling

Preparation Time : 15 minutes

Cooking Time : 2 hours 15 minutes

Yield : 8 buns

Freezer Friendly : No

       

Ingredients:

3 tbsp grapeseed oil

1 egg

150ml low fat milk

2 tbsp brown sugar

1/4 tsp Himalaya rock salt

100g wholemeal flour

150g bread flour

2 tsp instant yeast

6 tbsp mix of dried cranberries, raisins and sweet cherries

125g cream cheese

Steps:

1) Put all ingredients in accordance to order above except the dried fruit and cream cheese into breadpan. Yeast should be placed on top of the flour, avoiding sugar, salt and the liquid.

2) Select knead function for 20 minutes.

3) Add in dried fruits at approximately 3rd minute of kneading.

4) Proof for 1 hour.

5) Pre-heat oven to 170 degree celcius.

6) Take out the dough, punch out excess air, hand knead for 1 minute.

7) Divide dough into 8 portions. Flatten each dough, put cream cheese filling and seal the dough by folding the dough from 4 corners at top, bottom, left and right.

8) Proof the dough for another 30 minutes.

9) Bake in oven for 20 minutes.