Butter Cream Cheese Ogura Cake by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1369710056416624/

Recipe: 

60g Fresh Milk
60g Unsalted Butter
80g - 100g Cream Cheese
5 Egg Yolk
1 Whole Egg
1/4 tsp Salt
70g Cake Flour

5 Egg Whites
1/4 tsp Cream of Tartar
80g Sugar

- Put the Fresh milk, Butter & Cream Cheese in a bowl & Double-Boil, set aside
- Add in Egg Yolk, Whole Egg & mix well
- Add in Salt & Sift in the Cake flour.. combine well...
- Beat Egg Whites till foamy, add in Cream of tartar & then the Sugar in 3 batches..beat till Stiff Peak
- Fold in the meringue into the egg yolk batter
- Pour into 7" cake tin lined with baking paper & bang on the tabletop a few times to release air bubbles
- Use Steam bath method - i use 150C @ 1hr 15mins or till done...

*

Recipe credit to Baker Jaclyn San

Cheese Pineapple balls by Angela Low

Facebook link https://www.facebook.com/groups/platepalate/permalink/809962132391422/

Cream cheese chiffon cake by Madeline Yeo

Cream cheese chiffon cake by Madeline Yeo

https://www.facebook.com/groups/platepalate/permalink/923012657753035/

Cream Cheese Chiffon cake
Recipe : 17cm tin

(A)
60g Fresh Milk
40g Cream Cheese
25g Salted Butter

(B)
65g Cake Flour

(C)
4 Egg Yolks

(D)
4 Egg Whites
75g Sugar

- Cook (A) over double-boiler until well blended & thicken.
- Remove fr double-boiler. Add (B) & mix until smooth.
- Add (C) one at a ttiimee & mix until well combined.
- Beat Egg Whites until frothy & add in Sugar gradually until stiff peak.
- Fold in the Egg whites into the earlier cream batter.
- Pour into pan & tap on table top a few times to release air bubbles.
- Bake in preheated oven at 175C for 35-40mins.. (I use 150C for 45mins).

*Original recipe use 21cm tin but i use 17cm.

Cheesecake by Caley Lim

Cheesecake done by AF by Caley Lim
https://www.facebook.com/groups/platepalate/permalink/903620206358947/

Late night bake🎂. My first attempt. Also open ceremony for my bosch hand held blender. LOL. 3 ingredients cheese cake using mayer airfryer. Hubby said nice but it reminds me of Miam Miam souffle, eggy and moist. Son said yum. Never use baking paper b4, collapse and print on my cake. Alamak. One thing tat I've been wanting to do, checked☑

http://www.newsner.com/en/2015/07/this-japanese-cheesecake-with-only-3-ingredients-has-the-entire-internet-drooling/

Pan Cheesecake by Lily Ooh

Pan Cheesecake by Lily Ooh
https://www.facebook.com/groups/platepalate/permalink/896276183760016/

From a Chinese recipe
http://m.life.com.tw/?app=view&no=256786

Translated -
1. Prepare 20cm pan.
Ingredient A : 1 Cup plain flour (150 gram),3 tablespoons sugar,60 g butter (at room temperature) and 1 egg yolk.
Ingredient B : 100g cheese, 100 ml fresh cream, 1 egg, 1 egg white, 3 tablespoons sugar, 2 tablespoons plain flour and a tablespoon of lemon juice.
2. Stir A ingredient on 20cm pan, til the dough comes together in a ball shape.
3. Flat in the pan, around the pan higher than the 2 to 3 cm.
4. Prick the dough with a fork on a number of holes.
5.Add cream cheese into a bowl, heat 30 seconds in a microwave oven, and stir well.
6.Add all ingredient B into the bowl, stir together.
7. Pour into the pan of and in low heat to stew for 35 to 45 minutes.

Super light cheesecake by Fion Ong

Super light cheesecake by Fion Ong
https://www.facebook.com/groups/platepalate/permalink/877421248978843/

Similar to ochikeron's recipe, but I add milk cos it adds moisture to the cake. I also bake it at a lower temp but slightly longer, and chilled it overnight for the best flavour.

Here goes:
150g Philadelphia cream cheese
170g white chocolate (crumble them!!)
4 eggs
1 tbsp full cream milk
1/2 tsp sugar

Boil a pot of water/double boiler
Preheat oven 175-180 deg
-----------------------
Separate 4 eggs yolks and 4 egg whites (place egg white in fridge)
-----------------------
Heat the milk in metal bowl over the hot pot, add bits of white chocolate in and melt together，add the cream cheese slowly and combine together.

Remove from heat
Add egg yolks

Mix or beat well
----------------------
Take egg white from fridge
Use clean mixer and whisk slowly, then add 1/2 tsp sugar and whisk till soft perks
----------------------
Fold the white (3 batches) into the chocolate/yolk mixture
----------------------
Line mould with baking cup
Place the mixture at least 30cm above the cup, and pour in slowly
This shall reduce the air bubbles
----------------------
Bang on table/ floor to remove air bubbles
----------------------
Reduce temp to 160 deg
----------------------
Pour the hot water from the pot into a big baking tray, about 1 cm deep.

Place tray at bottom of oven.

Place the mould with mixture at the lowest rack (ie 1 rack higher than the base/above the tray with hot water)
----------------------
Bake for 25 mins 150 deg
After 25 mins, keep it to bake for 10 mins at 140 deg
(Cos these are in small cupcake mould, so don't use high heat, else they may be very brown on top)
-----------------------
May use a toothpick to poke and check. If it comes off clean, it's ready.
-----------------------
Remove to wire rack, wait for 10-15 mins till it's cool enough to place in fridge. Preferably overnight.

These taste best when chilled :))

Strawberry & Blueberry Cheesecake by Ooi U Jen

Strawberry & Blueberry Cheesecake by Ooi U Jen
https://www.facebook.com/groups/platepalate/permalink/754825707905065/

Ingredients :
250g cream cheese at room temp
250g plain yogurt
1 Tbsp gelatine powder
100ml warm water
70g castor sugar
200g Digestive biscuits or Oreo without cream
3/4 unsalted butter

1) Melt the butter and cool
2) Crush the biscuits to bits and mix the melted butter together
3) Pour in the mixture into a spring form pan or cake ring and spread out, smooth and press it down. Place in freezer for 10mins.
4) Mix well gelatine and 100ml warm water
5) Mix cream cheese and sugar. Add in yogurt. Add in liquid gelatine. Mix till smooth.
6) Take out your base and use a fork to poke holes all over the biscuit base.
7) Pour in the cream cheese mixture ( u can add fruits inside, I added blueberries n strawberries)
8) Place in fridge for 6 hrs or overnight

Sponge Cheesecake by Fc Ng

Sponge Cheesecake by Fc Ng
https://www.facebook.com/groups/platepalate/permalink/745879758799660/

Sponge cheesecake

Sponge cake mix 240g
Eggs 3nos (room temp)
Creamcheese. 100g (room temp)
Milk 20ml
Melted butter/corn oil 50g
Vanilla paste 1/4tsp

1. Grease & line one 7in round tin.
2. Melt butter over double boiler and put aside, use remaining heat mix cream cheese & milk til smooth. Preheat oven to 160ºc.
3. Whisk eggs, sponge mix and cheese on low for about 1-2min, switch to high speed for about 8-10min using stand mixer till ribbon stage. (When lift up the batter will drip like a ribbon and stays on surface for few seconds)
4. Switch to low speed and whisk for about 3min. Add in melted butter/oil, use a spatula to mix well.
5. Pour into prepared tin, lightly knock the tin few times on counter top to get rid of big air bubbles. Steam Bake for about 45-55min, turn on oven fan for the last 5-10min to get a even browning.
6. Cool on rack.

Ps:
*For matcha flavour, add about 8g of matcha powder into sponge mix.
*it is very important to beat the batter till ribbon stage or else cake will no rise properly.
*Every oven has their own characteristics, pls adjust temp accordingly.

No Bake Jello Cheesecake by Susan Kwek

No Bake Jello Cheesecake by Susan Kwek
https://www.facebook.com/photo.php?fbid=10205044214888830&set=gm.746492432071726&type=1&theater

No Bake Cheesecake

A
200g digestive/oreo biscuits(cream removed)
60g melted butter

B
250g soften cream cheese
1 tablespoon lemon/lime juice
300g whipping cream
80g caster sugar
1 tsp vanilla essence

C
1 box of Jello of your choice

Method
1. Crush biscuits until fine. Add in melted butter and mix it well. Scoop the crushed biscuits into cup and level it.

2. Cream cheese with sugar till creamy and fluffy.

3. Add in lemon/lime juice and vanilla essence and mixed until combine.

4. Add in the whipping cream and mix into the cream cheese until thoroughly combine and smooth.

5. Finally pour cream cheese mixture into cup and alternate with biscuits. Chill for 2 hours.

6. Mix jello as per instructions from the box.

7. Pour gently into cheesecakes and chill again for another 2 to 3 hours.

Non-bake MSW (durian) Cheesecake by Susan Kwek

Non-bake MSW (durian) Cheesecake by Susan Kwek
https://www.facebook.com/groups/platepalate/permalink/877417238979244/

Biscuit Base:
200g digestive/oreo biscuits(cream removed)
60g melted butter
Mix them together and press into an 8" springform tin and chill it.

Cream Cheese Filling:
250g cream cheese
60g caster sugar
350g durian flesh (to be puree)
2 cans of Nestlé cream (340g)
1 tablespoon gelatin
3 tablespoon water

Method :
1. Measure 3 tablespoons of water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. In a mixer, cream cheese and sugar on high speed till light and smooth.
3. Add in Nestlé cream and whipped till thicken but not over whipped.
4. Add in the gelatin mixture and mixed well.
5. Stir in durian flesh until well combine.
6. Pour the mixture into the biscuit base and chill or freeze in the fridge for mininum 4 hours or overnight.

Mango Cheesecake by Ann Sim

Mango Cheesecake by Ann Sim
https://www.facebook.com/groups/platepalate/permalink/810550678999234/

Oreo base -
200g oreo biscuits (w/out filling)
90g butter

Filling:
2 x 250g Philadelphia Cream Cheese(soften at room temp)
1/2 - 3/4 cup Caster Sugar
3 eggs
180g Sour Cream

Method:
1) Crush biscuits & mix in melted butter. (I used my food processor). Press mix into 9-inch springform cake tin. Refrigerate for 30mins while you prepare filling.
2) Use mixer to cream sugar & cheese till creamy (dont over-cream)
3) Mix egg one at a time & mix well, the mix in sour cream
4) Pour mix into base
5) Bake at 150° fan-forced for 50mins at your lower rake (2nd rake from hottom).
6) Check at 40mins cos every oven bakes differently & remove if cracks are visible.
7) Turn oven off & leave inside with door slightly open
8) Once cooled, refrigate for at least 3hrs

Mango Topping:
1) Puree 1 large mango or 2 small to get 1 - 1 1/2 cups
2) Heat puree with 1 tbsp sugar (+ or - to your taste
3) Add 3 soaked gelatin leaves & stir till dissolved
4) Once cool add puree to cake.

Mini Lemon Cheesecake by Irene Chan-Whitlam

Mini Lemon Cheesecake by Irene Chan-Whitlam
https://www.facebook.com/groups/platepalate/permalink/797595886961380/

Crust:

3/4 cup graham cracker / digestive biscuits crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted

Filling:

12 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
1 tablespoon lemon zest
3 eggs
1 teaspoon vanilla essence
3 tablespoons lemon juice

Toppings:

Blueberry
Raspberry

Method:

In a bowl, add in the graham cracker / digestives biscuits crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.

Preheat the oven at 180°C

Beat the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and beat again until smooth. Next, add the sour cream and lemon zest and beat until smooth.

Add 1 egg at a time and beat until combined. Lastly, add the vanilla essence and lemon juice. Scrap down the side and beat until smooth.

Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.

Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.

Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.

Japanese cheesecake by Sandra Kwan

Japanese cheesecake by Sandra Kwan
https://www.facebook.com/groups/platepalate/permalink/843203255733976/

Here's the recipe Japanese Pooh Cheesecake
Yields-8pcs Pooh Cheesecake
Yields-5pcs Mini Muffin Cupcakes
Ingredients
6tbsp plain flour
3tbsp corn flour
160g cream cheese
120ml fresh milk
170g caster sugar
4 egg yolks
4 egg whites
2/3 tsp cream of tartar
1 Wilton Bake Easy Spray
2pcs Pooh mould (8 faces mould)
5pcs Mini Muffin Cupcake

Method
-Sift flour and cornflour together, set aside.
-Melt cream cheese and fresh milk over double boiler. Stir occasionally until melt. Remove from heat and set aside.
-Beat egg yolks and half of the sugar until light and creamy. Fold in cheese mixture and mix with sifted flour and cornflour.
-Beat egg whites until soft peaks. Add in cream of tartar and the balance of sugar in 2 separate times while beating. Beat until stiff peaks form. Fold beaten egg whites into cheese mixture several times and beat until well combined. Use Wilton Bake Easy Spray in pooh mould to ensures the cake do not stick to the mould. Pour in batter in pooh mould and mini muffin cupcake liners.
-Pour water into baking tray until half full. Place pooh silicon mould in tray. Put into the preheated oven at 170 degrees and bake for 20 minutes in middle rack. Reduce to 150 degrees and transfer to top rack and bake for 10-15 minutes. Let it stand for 10 minutes before taking out.
-For mini muffin cupcake, bake 15-20 minutes at 170 degrees, and transfer to top rack for 10 minutes at 150 degrees.

Cream Cheese Frosting by Susan Kuek

Cream Cheese Frosting by Susan Kuek
https://www.facebook.com/photo.php?fbid=10205453931851498&set=gm.776142589106710&type=1&theater

Lemon Cream Cheese Frosting
8 oz cream cheese
2 oz butter
2 tbsp lemon juice
2 cups icing sugar (you can add more if you want)
2 tbsp fresh milk

1. Beat cream cheese and butter together until smooth and fluffy
2. Add sugar in 2 additions, beat until creamy.
3. Add in lemon juice and mix well.
4. Lastly the fresh milk. If you think it's too thick, you can add a little more fresh milk.

Cheesecake by Jean Ng

Cheesecake by Jean Ng
https://www.facebook.com/photo.php?fbid=10204153473890378&set=gm.745321888855447&type=1&theater

Prepared a tray of water and put into the oven at 160 degrees

250g cream cheese
100ml milk
50g unsalted butter

Mix altogether in a saucepan and heat over low Fire. Keep stirring until all ingredients are melted and smooth. Set aside to cool

60g cake flour
20g corn flour
5 egg yolks
1/4 teaspn of salt

Sifted the flour together and add into cheese mixture together salt and egg yolks. Mix well.

5 egg whites
95g sugar

Beat till stiff peaks.

Take 1/3 of whites and fold in to the cheese mixture then pour the mixture into the remaining whites. Do not over mix.

Line a 8 inch pan. The sides are to be lined higher than the tin. Pour mixture into tin and put the tin into the tin of water in oven. Bake at 160degrees for 15 mins then turn to 150 degrees for approximated 45 to 1 hr or until skewer came out clean. Cover the top with aluminum foil if it brown fast.

After done, Let it cool in the oven with door open slightly for at least 30 minutes... This will prevent the cake from shrinking...