♥ Pandoro Cheesecake Pudding ♥

Christmas is already over, but a Pandoro is still found at home.

Pandoro is a classic Italian yeast bread, sweet, golden, spongy and is very popular during Christmas or New Year times. It is very similar to a Panettone but without dried fruits. In the recipe, I added dried cranberries to bring back the panettone style, and how can you go wrong when they are baked with a cream cheese, egg and milk mixture? 

This is not a typical bread and butter pudding mix, but much more like a cheesecake pudding. And surely they are best to serve warm with a drizzle of vanilla custard during breakfast!

Credit to Natvia for keeping down our calorie intake.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
1 Classic Pandoro, cut into cubes
200g (1 cup) dried cranberries
250g (8oz) cream cheese
130g (2/3 cup) Natvia
2 eggs
1 tsp vanilla
240ml (1 cup) whole milk

How to make cream cheese bread pudding:

1. Preheat oven to 180 C. Arrange and divide pandoro pieces evenly among greased muffin tin. Sprinkle with dried cranberries.
2. In a large mixing bowl, beat cream cheese, Natvia, eggs and vanilla until well blended. Gradually add milk and mix to combine.
3. Pour cream cheese mixture over pandoro pieces. Let stand for 20 minutes.
4. Bake for 20-25 minutes or until golden brown and set in the center.
5. Serve warm, sprinkle with powdered sugar or drizzle of vanilla custard if desired. 

With all my love <3

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♥ Matcha Green Tea Cheesecake ♥

Oh! This is probably the heaviest but most luscious green tea recipe I have ever made!

Using high quality matcha powder is crucial here. It makes a big difference if it doesn't present you the unique bitterness of matcha green tea. The dusting of green tea powder on top also added a slight contrast to the creamy, & sweet cheesecake. 

For the crust, it is fine to use basic digestive or graham cracker crumbs. The almond bits in my biscuit has given a nutty base for the cheesecake. If you find it unnecessary, omit the sugar in the bottom crust.

Enjoy this cake with a cup of hot roasted green tea now!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Orange Bee.

Make 4 4'' mini cakes
You'll need:
For crust:
1 cup almond biscuit crumbs
4 tbsp melted butter
3 tbsp granulated sugar

For cheesecake:
2 8oz packages cream cheese, room temperature
3/4 cup granulated sugar
2 tbsp all purpose flour
4 tbsp matcha powder
1/3 cup sour cream, room temperature
1 tsp vanilla extract
1 large egg, room temperature

How to make matcha cheesecake:

1. Preheat the oven to 180C. Grease and wrap exterior of cake tins with aluminium foil. Set aside.
2. Crush almond biscuits into fine crumbs, add sugar, melted butter and stir to combine. Divide evenly among cake tins and pat down into even layer. Set aside.
3. In a large mixing bowl, add cream cheese and beat until fluffy. Add sugar, flour and matcha powder. Whisk until combined. Add sour cream, vanilla and egg. Mix until smooth.
4. Divide cream cheese filling evenly among cake tins. Place cake tins in a roasting pan and carefully ladle boiling water to form a bain marie. 
5. Bake for 15-20 minutes, or until set but slightly wobbly in the center. Turn off oven, leave cake in oven with door slightly ajar for 45 minutes. Transfer to cooling rack to cool completely before refrigerating uncovered in the fridge overnight or at least 4 hours.
6. To serve, remove from spring form and dust with extra matcha powder.

With all my love <3

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I Am Featuring With ...

Huge Announcement:

Two of my Biscoff recipes are now featuring Buzzfeed and Huffington Post respectively! 

BuzzFeed Food: 21 Easy And Delicious No-Bake Cheesecakes

Huffington Post: 43 Even Better Takes On The Rice Krispies Treat

They are my Biscoff Cheesecake Mousse and Chocolate Biscoff Rice Krispies Treats! 

Thanks a lot to both the host :)

With all my love <3

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♥ Biscoff Cheesecake Mousse ♥

Intentionally I was going to make a matcha green tea tiramisu, in a cream cheese version. While realizing my tub of matcha powder has only a teaspoon left (as most are used previously in my green tea muffins, donuts and chiffon cake), I turned down the idea and came up with another no bake dessert. Cheesecake mousse! I make use of the remaining half jar of Biscoff (after finishing half in my rice krispies recipe), whip it up to make this amazingly indulging treat for myself!

Make 6
You'll need:
1 cup heavy whipping cream
8oz cream cheese
4 tbsp sugar
1/2 cup Biscoff spread

1/2 cup Biscoff cookies or Digestive crumbs
whipped topping, for garnish
ground cinnamon, for garnish

How to make biscoff cheesecake mousse:

1. In a large mixing bowl, beat cream cheese, sugar and biscoff spread until creamy. 
2. In another chilled bowl, pour cold cream and beat until soft peak. Add cream cheese mixture and beat until it thickens.
3. Keep cheese mixture in fridge before serving.
4. When serve, divide digestive crumbs equally among serving cups, pipe or spoon in cheesecake mousse and dust each with ground cinnamon.

With all my love <3

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♥ Japanese Souffle Cheesecake ♥

Father's day is approaching. I have a special treat prepared for my daddy at the weekend, which is his favourite - Souffle cheesecake. The first time he had a souffle cheesecake was at a buffet. And we were all surprised that he loved it so much since he isn't a big fan of "dessert". I have came across a lot of Japanese recipes for this kind of cheesecake, and most often they call for many eggs and whatsoever that make me don't want to attempt them. Lately, I found a simpler recipe that only calls for 2 eggs even though it is still to be baked in a water bath.

I found it really important to wrap foil at bottom of the cake pan, and probably I would recommend double wrapping because if any water leaks, your cake will be ruined. Fortunately, my first attempt with souffle cheesecake doesn't fail with the use of single foil wrapping.

How about whipping the egg white? Nah! If you made french style macarons before, such as these and these, it is definitely no big deal for you, am I right? 

Make 6 inches cake
You'll need:
150g soften cream cheese
30g caster sugar
75ml fresh cream
2 egg yolks
1 1/2 tbsp corn flour

2 egg whites
30g caster sugar

How to make Japanese souffle cheesecake:

1. Preheat oven to 160C. Grease a 6-inches cake pan with butter and line the bottom with parchment paper. Wrap the bottom of the cake pan with aluminium foil. Set aside.
2. In a mixing bowl, whip together cream cheese and sugar.
   Add the cream and egg yolks, one at a time.
3. Sift in corn flour. Pour batter over a sift into a bowl to remove any lumps. Set aside.
4. In another bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar and continue beating until stiff peaks form. 
5. Add 1/4 egg whites mixture into cheese batter, stir well to loosen the batter and then add the remaining egg whites mixture. Fold gently to prevent deflating egg whites. 
6. Pour cake batter into prepared cake pan. Bake in a water bath for 40 minutes.
7. Allow the cake to cool completely. Refrigerate cake at least 3 hours or overnight. 

With all my love <3

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♥ Mini Oreo Cheesecake ♥

Cookies N' Creme. Or Oreo? You name it! As request for some Oreo treats, I have finally came up with these cutie cheesecakes. Aren't they look adorable with that teeny tiny bite-size chocolate sandwich on top? 

This cheesecake recipe can easy doubled for a dozen cheesecake, or you can make an 6-inch one. If you are not bother to make your own oreo cookie crumbs, you can simply place an oreo at the bottom of each muffin tins. This method is very easy but traditional.

Make 6 muffin-size cheesecakes
You'll need:

For crust:
100g oreo cookie crumbs
50g melted butter

For filling:
12 oz cream cheese, soften at room temperature
1/2 cup sugar
1 tsp vanilla
1 egg, at room temperature
12 mini or 6 original size oreo cookies, lightly crushed

For topping:
1/2 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla
6 mini oreo sandwiches

How to make mini oreo cheesecakes:

1. Preheat oven to 175 C. Line tins with muffin cups and set aside.
2. In a microwave safe bowl, melt butter in microwave in 15 minutes increment, for a total of 30 minutes. Pour melted butter into cookie crumbs. Divide damped crumbs between muffin tins and press to firm.
3. In a large mixing bowl, add cream cheese, sugar, vanilla and egg. Mix until incoperated. 
4. Fold in crushed oreo cookies. Divide batter among muffin cups and flatten top with spatula.
5. Bake for 15-20 minutes. Cool on wire rack completely before chilling in the fridge overnight.

To assemble,

1. Add powdered sugar and vanilla to heavy cream and whisk with electric hand mixer until stiff peaks formed. Pour the whipped cream in a disposable piping bag or ziplock bag for easy piping.
2. Dollop 1 tablespoon whipped cream on each cheesecake and top with mini oreo.

With all my love <3

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♥ Nutella Swirl Cheesecake Bites ♥

Nutella goes well with everything!
I mean, the kind of chocolate & hazelnut combination can just win the whole world.

Recently, I have been busying with a lot of sponsorships for inauguration programmes at university. These are some great opportunities for me to promote my business and start getting supporters from school. To provide some treats in cocktail sessions, I have decided to make some cheesecake bites for the guests.

Isn't it too plain for just normal cheesecake bites? Let's swirl in some chocolate & hazelnut heaven! Cream cheese, eggs, sugar, vanilla; then some Nutella. Woohoo! These cheesecakes are hits for sure.

The original recipe (adapted from Sallysbakingaddiction) calls for 1 egg only. But I decided to add one additional so that the ingredients are better binded up and the texture would turn out more like new-york cheesecake style. The amount of sugar doesn't look like a lot but don't worry because Nutella is enough to enhance sweetness.

Make 25 bite-size cheesecakes
You'll need:

For crust
1 1/2 cup graham cracker or digestive crumbs
6 tbsp unsalted butter, melted

For filling
500g cream cheese, soften at room temperature
2 medium eggs
1/4 cup sugar
1 tsp vanilla
1/3 cup Nutella

How to make Nutella cheesecake bites:

1. Preheat oven to 180C. Line a 8 x 8 baking pan with parchment paper. Set side.
2. Mix crumbs with melted butter. Press into lined baking pan. Set side.
3. In a large mixing bowl, add cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour the cheesecake mixture over the prepared crust. 
4. Microwave Nutella for 30 seconds for easy pouring. Dollop Nutella on top of the filling and swirl gently with a knife.
5. Bake cheesecake for 30-35 minutes or until set. Allow to cool at room temperature and chill in refrigerator for at least 3 hours. Lift parchment paper and cut into bite-size squares.

With all my love <3

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♥ Preserved Beancurd Cheesecake 腐乳芝士蛋糕 ♥

Price in HK Dollar

Preserved beancurd (腐乳) is known as the Chinese cheese. It is usually used to complement a vegetable as savoury dish. Today, I integrate this traditional Chinese cheese into our American cheesecake, the flavor is unexpectedly overwhelming. Try it now!

• Only available in 6 inches cake.
• Best to store in refrigerator as much as possible.

Comment below, or email me to make an order now!

With all my love <3

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♥ Gingerbread Cheesecake ♥

Price in HK Dollar

Before ending this Fall, I would like to present you all a gingery mini cheesecake, loaded with cinnamon, nutmeg and more spices! Spice up the thanksgiving now!

• Only available in cupcake size.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Nutella Swirl Cheesecake ♥

Price in HK Dollar

More and more cheesecakes to come! Nutella is always one of the best condiment to cheesecake. This swirl cheesecake with marbled design will not disappoint you!

• Only available in cupcake size.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Crème brûlée Cheesecake ♥

Price in HK Dollar

Crème brûlée, one of my favourite desserts. The burnt cream pudding with caramelized top has been an out-standing dessert. This month, continuing with the cheesecake feast, I created a cheesecake with base of cheese cake top off with caramelized candy. Hope you will enjoy it too.

• Only available in cupcake size.
• Store for up to a week in the refrigerator. (Regardless of condition of caramelized top)

Comment below, or email me to make an order now!

With all my love <3

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♥ Tiramisu Cheesecake ♥

Price in HK Dollar

Oh Tiramisu, again and again. This is different from the Italian-style trifle. It's based on New York cheesecake but with tiramisu flavor. Heavier and denser than you'll expect.

• Only available in cupcake size.
• Optional for wine and caffeine.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Blueberry Cheesecake ♥

Price in HK Dollar

Secondly, here comes the classic blueberry cheesecake but in mini version. There's also blueberry compote hiding inside this little cheesecake, don't worry for not having enough blueberries! 

• Only available in cupcake version.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Salted Caramel Cheesecake ♥

Price in HK Dollar

Coming up with the cheesecake trio, I would first introduce you this mini salted caramel cheesecake. A cheesecake base with hint of caramel flavor, and the additional caramel sauce sprinkled with salt on top.

• Only in cupcake size.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Tiramisu Cake ♥

Price in HK Dollar

Oh Tiramisu, an Italian style trifle you can say. With the combination of smooth mascarpone cheese and coffee-soaked lady fingers, it gives you the most comforting cheese pudding ever.

• Eggless, kid-friendly.
• Optional for wine and caffeine.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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♥ Blueberry Frozen Cheesecake ♥

Last week, I went for a buffet dinner with one of the most important person in my life. She is meant to be my most inspired person, who has changed my life thoroughly. Without her existence, I would not have succeeded so much in my studies. As requested, I made a no bake blueberry cheesecake for her mother, she mentioned that her mother is very fond of blueberry cheesecake, and has been trying cheesecakes from different restaurants or cafes all round Hong Kong. So this time, it's the turn of andresthehomebaker, to make her a cheesecake.

You'll need:
1 1/4 cups Marie Cracker crumbs
1/4 cup melted butter
1 (8 oz) package soften cream cheese
3/4 cup granulated sugar
1/3 cup fruit juice (any of your choices)
1 (8 oz) box whipping cream,whipped
1/2 cup blueberry preserves
1/2 cup fresh or frozen blueberries

How to make your no bake cheesecake:

1. Combine Marie Cracker crumbs and butter, press firmly onto bottom of 9-inch springform pan. Set in the fridge.
2. Meanwhile, beat cream cheese and sugar in large bowl until well blended. Gently stir in juice, whipped cream, blueberry preserves and fresh blueberries.
3. Pour the mixture over crust. Freeze several hours or until firm.
4. To serve, remove from freezer about 15 minutes before serving, let stand at room temperature to soften slightly. Store leftover cheesecake in freezer.

With all my love <3

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