ME
Name : Alvin Leung
Gender : Male
School : Holy Innocent's High School
Age : 14
Birthdate : 25th August 1994
Sunday, April 5, 2009
Chilled Coffee Cheese Cake
Well i was kinda bored doing nothing and was reading some blog until i came across this recipe which came along with a picture and motivated me to bake one(: This is the picture from http://gracekitchencorner.blogspot.com/ her creations are simple , elegant and tasty.Well some of her creation can get rather appealing and complicated as well.
Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings (5cm cake tray are difficult to find..)
Bottom base:90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads/chocolate rice
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)
Method:
Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
Whisk the whipping cream in another bowl until thicken.
Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.Add in chocolate bead/rice
Pour into the baking pan or chef rings and chill in the fridge until it set.
After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge OVERNIGHT.Please take note that it is important to let the cake to be fridge overnight so that evaporation will take place in the chocolate and will evaporate most of the water content *The chocolate glaze is made up of 150ml whipping cream (Alot of water content)*in the chocolate thus will cause the melting point of the chocolate glaze to be higher and it'll not melt at room temperature and will only become soft.
Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!
Bottom base:90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads/chocolate rice
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)
Method:
Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
Whisk the whipping cream in another bowl until thicken.
Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.Add in chocolate bead/rice
Pour into the baking pan or chef rings and chill in the fridge until it set.
After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge OVERNIGHT.Please take note that it is important to let the cake to be fridge overnight so that evaporation will take place in the chocolate and will evaporate most of the water content *The chocolate glaze is made up of 150ml whipping cream (Alot of water content)*in the chocolate thus will cause the melting point of the chocolate glaze to be higher and it'll not melt at room temperature and will only become soft.
Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!
After unmolding if the chocolate still melts(well it should not if you left it overnight or your fridge temperature is not low enough or your fridge has too much things in it and requires more time to set the cake)please place it back into the fridge.
After it has set,put it in your refrigator and wait for the cake to soften up so that it'll be easier for serving and eating purposes. *Do take note the colour of the chocolate glaze between the one whole cake and the one piece cake and the mini cake above*The Colour of a set chocolat should be dark which means most of the water content is evaporated*Please also take note that for better taste use dark chocolate ( The darker meaning the bitter the better.The highest you can get from NTUC is usually 70% )*
After it has set,put it in your refrigator and wait for the cake to soften up so that it'll be easier for serving and eating purposes. *Do take note the colour of the chocolate glaze between the one whole cake and the one piece cake and the mini cake above*The Colour of a set chocolat should be dark which means most of the water content is evaporated*Please also take note that for better taste use dark chocolate ( The darker meaning the bitter the better.The highest you can get from NTUC is usually 70% )*
Have a taste of your medicine.4/05/2009 11:33:00 PM
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