Chilled Bailey's Chocolate Cheesecake

As i have never tried making any chilled cheesecake before, therefore would like to try one and see what's the difference between this and the baked ones. I find that the chilled ones taste more refreshing as compared to the baked ones, except that the cheese aroma is not as strong. But both are different, cannot really compare, they are equally nice.

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This recipe is from Aunty Yochana. It's very nice and easy to make. Thank you Aunty Yo!

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CHILLED BAILEY'S CHOCOLATE CHEESECAKE

For an 8-inch round cake (i used 7'' round pan)

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BASE

1 small pack Malteser candies,crushed to bits with food processor (i omitted this)

12 digestive biscuits, crushed to crumbs with food processor

50g butter,melted

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FILLING

1 block Philadelphia cream cheese, softened

1 tsp vanilla

25ml to 30ml Baileys

200ml whipping cream

1/2 cup caster sugar

1 tbs lemon juice

1/4 cup boiling water

1 1/2 tbs gelatine powder

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Swirl

1 tbsp butter

50g dark chocolate (i used 75g)

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Method

For base

mix crushed Maltesers, crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

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Filling

1. In boiling water, sprinkle gelatine evenly, leave to "bloom" for 2 minutes. Stir to dissolve.
2. In microwave, melt butter and chocolate in 30 sec, stir to combine.
3. Using a mixer or using a whisk, whip cream till stiff peaks form, chill in refrigerator.
4. In a mixer (no need to wash after whipping cream), cream the cheese and sugar on high speed till smooth, beat in lemon juice and vanilla.
5. Stir gelatine mixture and beat to combine.
6. Fold in whipped cream.
7. Remove tin from freezer. Pour about 1/4 of batter into chocolate mixture, stir to mix.
8. Mix in Baileys with white batter.
9. Pour about half of white batter into tin, add half of chocolate batter, swirl to combine. Add other half of white batter, top with spoonfuls of remaining chocolate batter, swirling to marble patterns.
10. Chill overnight. To serve, run a knife along the sides of the cake, unmould,and slice.

Notes:

1. Because i used lesser than 50g of butter and omitted the malteser balls for the base, therefore crumbs falls apart when i removed the cheesecake from the pan. But this does not affects the taste of the cake, except for the look :P Stick to original recipe and you should have a nicer base.

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2. I used slightly lesser than 1/2 cup caster sugar, which is just nice to me.

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3. I used 30ml of bailey's, but i think it's still not enough :P

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Chocolate Cheese Cake

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I have seen alot of blogs baking this cake and all of them raved about this cake. But non of the blogs i visited share the recipe. I was so lucky that I chance upon this recipe is at Florence's blog, so glad that she shared it. This cake is very nice, i am now sharing the recipe with you. Thank you Florence for sharing!

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Chocolate Cheesecake
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Ingredients
(A)
250g cream cheese
50g sugar
1 egg
1.5 tsp rum
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Method
1. Beat cream cheese and sugar till light and smooth.
2. Add in the egg, rum and beat till well blended.
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(B)
150g butter
135g sugar
1/8 tsp salt
1 tsp vanilla essence
3 eggs
120g self-raising flour
1 tsp baking powder
3 tbsp cocoa powder
1 tbsp milk
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Method
1. Line baking pan and grease all around the sides with butter. Preheat oven at 175C.
2. Sieve flour, baking powder and cocoa powder together, leave aside for use later.
3. Cream butter, salt, vanilla essence and sugar till light and fluffy.
4. Add in the eggs one at a time and beat till well blended.
5. Mix in the flour mixture using the lowest speed of your beater.
6. Stir in the milk.
7. Pour half of the chocolate batter into the baking pan. Top it with all the cheese mixture, then pour in the rest of the chocolate batter.
8. Bake for 45 minutes or till a cake tester comes out clean.
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Notes
Cover the top of cake with greaseproof paper or aluminum foil if it is too brown.
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Afternoon Tea - 下午茶

Bought a slice of Raspberry cheesecake from Secret Recipe for my afternoon tea. Goes together with a cup of Jasmine tea.
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New York Cheese Cake 2 - 芝士蛋糕

After my first successful cheesecake, i decided to bake another one, because it's really yummy!! It's so nice that my friends were asking me for the recipe.

First cheesecake was baked using 9'' pan, so it was just nice. This time round, i baked using two 6''pan, so the cheese filling was not enough, resulting "shorter" cheesecake.

Enjoy by itself. Or..

with Blueberry toppings

New York Cheesecake - 芝士蛋糕

My friends came to my house yesterday, so i thought of baking some snacks for them to enjoy (because we always meet up for coffee and cakes). As i have been baking cream puffs for the past one week (about 3-4 times), so i thought it will be a "safe" snack to bake for my guests. But besides that, i also thought of trying out to bake my first cheesecake. And i did it!

This cheesecake recipe is from one of the famous cheesecake in new york, whereby you have to bake everything, even the base crust, from scratch. So thinking that it is so famous, i decided to give it a try despite the trouble (because it's very time consuming). But i didn't regret, because the cheese cake turns out very nice, it's definitely worth the time and effort. Most importantly my husband and my friends all enjoyed it.

The difference between this cheesecake and those we eat in cafe is the crust. Everytime i eat cheesecake from cafe, i will not eat the crust, because they are either too sweet, too oily, or too hard. But this recipe, the base is a sponge cake, therefore it's nice eating it, hence nothing goes to waste!

As this is my first time baking using water bath method, i didn't realised the potential problem with it. That is, there is a tendency that water will sip through my baking tin. But luckily the damage wasn't that great, as i followed the instruction - wrap my tin with aluminium foil. Another problem is that water might splash onto my cake, because the temperature is above boiling point.

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The base crust - sponge cake

Mixing the cream cheese - a night mare, because the cheese was flying all over - took me two hours to "tame" it!

Ta da! After baking for 80min @ 175 degree

After chilling in the fridge for one night

My cream puffs - custard filling and chocolate ganache filling

What's on the Menu

Authentic New York Cheese Cake

Custard Cream Puffs

Chocolate Ganache Puffs

Home Made Ice Lemon Tea