Salted Caramel Cheesecake

Adik aku,  ayu,  teringin sangat nak makan cheese cake.  Kebetulan now,  dia duduk rumah aku sebab mok is recuperating at my house.  Mok buat cataract surgery 3 weeks ago.  Since rumah dia 2 tingkat,  maka ada possibility yang dia kena berjalan dan turun naik tangga,  so aku cakap kat dia,  duduk je rumah aku.  I am so happy that mok nak duduk sini.  Alhamdulillah, I am given the opportunity untuk jaga mok.  Maka,  aku pun terpaksa la jugak rajinkan diri melayan adik aku tu.

Setelah puas menggoogle recipe,  aku terjumpa recipe by my baking addiction.  Recipe makcik tu memang best.  Aku dah penah buat few of her recipes.  Cuma,  masa buat this salted caramel cheese cake,  aku terpaksa bakar cheese cake tu lama sikit,  almost 2 hours.  Alhamdulillah cake tak hangit.  After almost 2 hours,  baru la tengah dia set.  Walaupun a little bit jiggly,  but its ok sebab kan kena chill dlm peti for 1 night.

Haaa...  ni recipe salted caramel cheese cake yg awesome tu. 

Salted Caramel Cheesecake Bites
by mybakingaddiction
Ingredients:

For the Crust

15 graham crackers, crushed into crumbs
8 tablespoons salted butter, melted

For the Cheesecake

1kg cream cheese, room temperature
1 1/3 cup granulated sugar
4 large eggs, room temperature
4 tsp Pure Vanilla Extract

For the Topping

1/3 cup homemade salted caramel sauce, warmed
1/3 cup semisweet chocolate chips, melted

Directions:

1. Preheat oven to 325°F. Prepare a 9" springfoam pan.
2. In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
3. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
4. Remove pan to a wire rack to cool while you prepare the cheesecake filling.
5. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
6. Pour the batter into the pan.
7. Bake for about 75 to 90 minutes or until centers are almost set. Cool in pan on wire rack. (the cheesecake will deflate in center upon cooling.)
8. Refrigerate 4 hours or overnight.Before serving, spoon few heaping teaspoonfuls of salted caramel sauce onto thr cheesecake and drizzle with melted chocolate.

Notes:

Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days. 

Inspired by Tidy Mom

Read more at http://www.mybakingaddiction.com/salted-caramel-cheesecake/

Raspberry Lemon Cheesecake Bar

Oleh kerana we are going back to Terengganu soon, maka aku terpaksa la menghabiskan semua stock butter and cheese dalam peti. If possible nak kosongkan peti before balik Terengganu. Tak sure ler samada possible ke tak sebab banyak sangat ikan dalam peti. Huhuhuh.. menyesal la pulak beli banyak ikan talapia merah from adik aku, Abe. Dia dah jadi whole seller of ikan talapia merah from kenyir.

There are few pages yang aku like on facebook. What I do is, every morning, aku akan share recipes from the pages on my wall so that senang nak refer balik. Tapi bila dah banyak sgt recipe, and jarang update blog, kadang2 aku lupa where I get the recipes walaupun aku dah penah masak the dishes. Sigh... contoh terbaik is this lemon cheesecake bar. Berjam jugak la aku nak belek balik my facebook wall. Dah la on my wall banyak activities.

Note to oneself, lain kali UPDATE blog!! Takleh malas2 dah lepas ni..

Note that my cheesecake volume is more than the crust coz I reduced the crust to half. I baked this using 9x9 pan

Raspberry Lemon Cheesecake Bar
Adapted from Cookies And Cups

Ingredients
1 cups all purpose flour
1/4 cup powdered sugar
1 tsp lemon zest, divided
1/3 cup cold butter, cut into tablespoon sized pieces

2 (8 oz) packages cream cheese, room temperature
3/4 cup granulated sugar
2 eggs
1 1/2 Tbsp lemon juice
1 cup strawberry preserves

How to Make

Preheat oven to 350° Spray a 9x9 baking dish with cooking spray. In a large bowl combine flour, powdered sugar, 1 tsp lemon zest and butter.

Cut together with a pastry cutter until mixture is crumbly. It will be dry, don't worry. Press the mixture into the prepared pan. Bake for 20 minutes until edges start to golden.

Meanwhile, in bowl of stand mixer beat together cream cheese, remaining zest and granulated sugar until smooth. Add eggs one at a time, stirring until combined. Stir in lemon juice. When crust is golden, remove from oven and spread strawberry preserves evenly on top. Pour cream cheese mixture on top of preserves.

Continue baking for 25 minutes until cheesecake is set in the middle. Allow to cool on wire rack for 20 minutes and then chill in refrigerator for at least 4 hours. Cut into squares when ready to serve. Notes Garnish with whipped cream and strawberries if desired.

Chocolate Peanut Butter Cheesecake

Last week, Fatin was home. Dia cuti hujung minggu and she wanted to eat cheese cake. Kebetulan martha stewart page on facebook was featuring this cake. So aku pun pegi la beli bahan2 and baked this. The verdict? I dont like it because I dont like peanut butter in anything except on a slice of bread. Fatin, my sister Ayu and Nora love it! Will I bake it again? Yes, kalau fatin ada. :)

Patutnya drizzle dengan chocolate ganache, but the girls taknak. Dia org lagi suka makan mcm ni. Next time I baked this, I will omit the peanut butter and it will be perfect marble cheesecake recipe! Way better than the ones selling at Secret Recipe.

Chocolate Peanut Butter Cheesecake
Martha Stewart

Ingredients

Crust
1 cup finely ground chocolate wafer cookies (4 ounces) (I used graham crackers)
2 tablespoons unsalted butter, melted
2 tablespoons sugar

Filling
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped (I used dark chocolate)
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar (The sugar should be reduced to 1 cup only)
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter


Crust:

Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.

Filling: 

1. Melt chocolate in a bowl set over a saucepan of simmering water. Let cool.

2. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined.

3. Beat in salt and vanilla until thoroughly combined and completely smooth.

4. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix). 

5. Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.

6.  Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.