Oreo Condensed Milk Mini Cheesecake

The first 2 pics were first attempt. I broke up the oreos and stuffed them into the batter.
The one below with one whole Oreo is my 2nd attempt.


There's a cafe here in KK that makes yummy cheesecakes. I am thinking of recreating them.
Altho I know that they use whipping cream in their cheesecakes (a leak from a baking supplies shop), I am thinking of using condensed milk.

I saw a post on using condensed milk for cheesecake, and so, I adapted this recipe from there.

250gm cream cheese
150gm sweetened condensed milk
2 eggs, separated
1 small pinch of cream of tartar
1 Tbsp sugar
1 tube of Oreo (137gm)

*everything be at room temperature when u're ready to start.

1. Separate Oreos, leaving 12 pcs w/o cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse til fine.
Remember to preheat ur oven (150C) and boil water after this.
2. Line big muffin tin (100ml capacity each) with 12 paper cups. Place 1 heaped teaspoon of oreo crumbs onto paper cups and smooth out with a teaspoon, lightly press the crumbs to flatten.
3. With a mixer, beat egg whites until frothy, add in cream of tartar continue to beat until soft peaks. Add in sugar and beat til stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff). Set aside, and quickly do the next step.
4 Cream cream cheese on low speed until smooth (a minute or 2), put in condensed milk and egg yolks and continue to beat on low speed for another minute until well combined. Fold in egg whites.
5. Spoon (4) into prepared paper cups. Top with an oreo biscuit or u can break it up and put it where ever u like (middle, top)
6. Bake for 20 minutes in a waterbath.
7. Leave to cool in oven, door ajar. Cool completely before chilling.
8. Best chilled for 3 hours or more before serving.

*note: Malaysian Sweetened Condensed Creamer and Condensed Filled milk is generally sweeter than Condensed Full Cream Milk than can be purchased from out of the country. I made this recipe with Condensed Full Cream Milk, and so far those who ate what I made said it was just nice.

**Deflated egg whites will create a shorter and sweeter cake. Be careful when you fold in the egg whites. Don't deflate the batter.

I love this cheesecake. The beaten egg whites makes the cake soft and fluffy, unlike my marble cheesecake.

Really nice to eat, serious!!!

Avocado Chilled Cheesecake

Avocadoes... they can grow here. Only lately I knew that.
I used to think that they only grew in California... Muahahahaha!!!!

The avocadoes above were given to me by my children's nanny. They were grown in Sitiawan by her relative. I used them to make the tempting Avocado Cheesecake on the cover of Alex Goh's Fantastic Cheesecake cookbook. The recipe calls for yogurt in the cheese filling, of which I find the smell to be oh so unsuitable. I like the smell of milk with avocado in Vietnamese avocadoes milkshake, so next time, I'll omit the yogurt and sugar, and put in equal amounts of condensed milk.

The recipe in Alex's book:

Vanilla Sponge Cake (any variety, u can just use this recipe to make one)

Avocado Cheese Filling:
250gm cream cheese
60gm sugar
100gm avocado flesh (I used 200gm )
1 Tbsp lemon juice
1 Tbsp gelatin (I used 1 1/2 Tbsp)
50ml Water
100gm yogurt
200gm whipping cream

1. Place gelatin in a heatproof bowl and put in water. Leave for 2 minutes and microwave on high for 30 secs, or u can double boil it until the gelatin dissolves. Leave to cool to room temperature.
2. Cream cream cheese and sugar until smooth.
3. Combine lemon juice with avocado flesh and stir (or use a food processor) until smooth. Put this into (2)and mix until well combined.
4. Add (1) to (3) and stir until well combined. (I do all the mixing with a hand mixer). Add in yogurt.
5. Whip whipping cream until soft peaks and fold it into (4) until well combined.
6. Pour cheese filling onto sponge cake and level the surface. Referigerate for 4 hours or until set.





I like my chilled cheesecakes to be in 2 layers.... so it looks different than what is in the book.







I still have so many backposts................ Takes time to type them out... Those of u who've eaten this cake, u know how old this cake was :)
MIL's coming back from US next week, so it means, baking season is back...
More cheesecakes coming up soon......

Strawberry Mirror Cake 2

Actually I made this sometime ago... back when I made the strawberry icecream.
This is for my so called "catalog". I'm taking orders for cakes in Kuala Kangsar.
Not to say I'll earn lots from it, but just some pocket money now that I'm a full time housewife.

Some have told me to quit my job(Well, I'm still employed with the government, just on 3 yrs leave) and venture full time into this. I brush this off totally, cos with the amount of time spent to decorate cakes, and with the amount of money that I earn from it, it's better to stick to my Metal Rice Bowl(FYI:It's a direct Cantonese translation that means, a job that will forever feed u, but won't make u rich)

I'm only baking per order, rather than having a bakery with baked stuff waiting to be sold. Plus, I'm really not up to par to own a bakery. It's just that where I stay, there's no bakery that offers cakes that are not regular (regular cakes means, cakes made from sponge mixes smothered with either "shortening/margarine" icing or Non dairy cream) I won't say that I'm really good, just that I offer something different.

Currently my best sellers are my egg tarts and my butter cakes. I don't really ask around for orders, I'm just taking orders from my neighbours of whom, my husband is asking "Aren't they afraid of diabetes or heart attack?", cos it's weekly, sometimes, twice in a week. These neighbours are in search of proper cakes that they can be rest assured that I only use good ingredients, and of course, they cme with good taste, especially my eggtarts, that they claim them to be the best they have ever tasted. Well, it's just that I use real butter for the egg tarts and not margarine, and they are flaky, not soggy. I do not claim to bake the best egg tarts in town, but it's just the feedback that I get from my loyal customers


:)

Banana Cake--upgraded :)

This is my left neighbour's favourite cake. She orders quite often from me.
I'm worried she might get sick of this soon, so I always delay her orders, telling her I didn't get good bananas. Haha!!

This is an upgraded version of my banana cake, with added raisins and walnuts.

U can get the recipe here. But if u want to put in raisins, remember to coat them with some flour before u put them in to prevent the raisins from sinking. The walnuts are fine w/o flour dusting.

Homemade Fish Cakes 自造鱼饼

Who says making fish cakes is tedious….
Who says u need some cleaver work???
Who says u need biceps to do it??


I learnt to make this from my friend's mom when I was 15, not exactly learnt... but she just told me how to do it, roughly.
I used to do this agak-agak method, with lots of errors until these few years, I could finally do it better. I've even taught my Selancar students how to make this back when I was teaching there.


This fish cake is good for kids, at least u know what goes into them.
The paste is done in less than 5 mins… with a food processor, plus some manual work.. stirring.
That’s all. You can fry it, or even make yong taufu with it.

Mackerel is nice when making fried fish cakes, very sweet and nice texture, easy to work with and easy to remove flesh. But if u want to make boiled fishballs, skip mackerel.
To make boiled fish balls, use these fishes:
i) Yellowtail fusilier (ikan taufu)
ii) or ikan parang (freshwater, and pricey, hard to come by)
iii) or even malong (eel like, very sweet flesh, but full of long fork bones)

250gm mackerel flesh (no skin, no bones), or other suitable fishes
150ml water (u can put more water if u like, if u find this too hard for ur liking)
1 ½ Tbsp tapioca starch/corn starch
1 tsp sugar
¾ tsp salt
½ tsp MSG (optional, but it makes the fish cakes more bouncy)
Dash of White pepper

1. Combine water, starch, sugar, salt, MSG and pepper.
2. Place fish into a food processor or blender. Pour in (1). Blend until fish turns into a fine paste.
3. Scrape fish paste from food processor into a deep bowl.
4. Stir fish paste vigorously for 2 minutes (or u may want to do it longer).
5. Shape fish paste with wet hands or spoon (if u want, if not, it’s fine. If making yong taufu, stuff ur taufu at this stage) and chill fish paste to set it.
6. Pan fry fish cakes until golden.


*You can do it in a blender, just that cleaning is more tedious and it might smell for some time. You can try removing the smell with pulsing the blender with vinegar or lemon juice mixed with some very warm water, and put it out to dry properly.

The fish paste




The more irregular ones, I was lazy to shape all, so I just placed on tablespoon of the paste onto the hot oil, and pressed it flat with my oily hot spatula, and fry.