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

Non Bake Mango Cheese Cake by Xu Meijuan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043232505731049/

Condensed Milk Cheese cakes by Fion Ong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1008378152549818/

Condensed Milk Cheesecake

Preheat oven 160g
Place a tray of hot water at the lowest rack
Place an aluminium foil on the top rack

Ingredients:
(A) mixed well the following
250g Philadelphia cream cheese
200g white chocolate
4 tbsp HL milk
4 tbsp condensed milk

(B) use a mixer and beat till firm peaks
5 egg whites
1/8 tsp cream of tartar
1/8 tsp corn starch
40g sugar

(C) prepare the following in separate bowls
5 egg yolks
3 tbsp (olive/vegetable) oil
90g cake flour with 1/8tsp fine salt (sifted together)
Cheese cubes (optional) (u may cut a small bar of cream cheese into 1cmx1cm)

Steps:
Add egg yolks to (A), oil and beat till well combined
Sift the flour and salt into the mixture
Fold in (B) in 3 batches

Tap the tin to remove any bubbles

Slowly pour the batter into the cups
Place the cups in a metal bowl or container
Bake @ 160 deg for 5 mins using water bath method
Add in 1 cheese cube into 1 cup (optional)
Bake @ 160 deg for another 30 mins

To check if the cakes are ready: Use a satay stick or tooth and poke into the cakes to see if it comes off clean
Different ovens different temp
Pls monitor occasionally, either lower the temp if the cakes burnt fast, or extend the baking time to 5 more mins

Happy baking, beautiful people 💕

Yuzu & Lemon cheesecake (non bake) by Patricia Bakersiao

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1005483849505915/

Yuzu Lemon Cheesecake 

You need a 7 or 8 inch lose bottom baking tin, line the bottom only.

Biscuit base:
200g digestive biscuits
100g butter (melted)

Melt the butter and crush the biscuits, mix together and pour into the lined baking tin, press firmly and chill for 30 mins.

Ingredients:
300g cream cheese
200g whipping cream
120 g Yuzu juice (store bought)
10g gelatin + 50g water
50g + 20g icing sugar
1 tbsp lemon juice

Lemon glaze
- lemon juice (from two green lemon)
- lemon zest (from the green lemon)
- 5 tbsp water
- sugar (at least 5 tbsp or more, adjust to ur own taste)
- 3g gelatin
(combinet all except lemon zest to disolve the gelatin. once gelatin disolved, add in the zest. cool sightly b4 pour over the chilled cheesecake)

Method:
1) Purée 120g of lychees. Add in Martini liquor.
2) Dissolve the gelatine in water and soak for 5 minutes then melt into liquid, set aside. You can use microwave or double boil method.
3) Squeeze 1 tbsp of lemon juice, and add to the yuzu juice
4) Whisk the cream cheese with 50g icing sugar.
5) Whisk cream with 20g icing sugar
6) Add the gelatine to the yuzu juice and fold into the cream cheese mixture,
7) now fold the mixture into the whipped cream.

Once the mixture have been combined, pour into the baking tin with the prepared biscuit base.
Smooth out and chill over night or for at least 4 hours

when the cheesecake is set, pour the lemon glaze on it and chill again about an hr. done

Non-Baked Mango Cheesecake by Tay Ai Whey

Facebook link - https://www.facebook.com/groups/platepalate/permalink/982002511854049/

Ingredients :

For the base :

150g digestive biscuits (put in a ziploc bag)
60g unsalted butter, melted

For the filling :

250g Philadelphia Cream Cheese
150ml cream
1 tablespoon gelatin powder
65g caster sugar
2 ripe mangoes peeled and blend to make 1 cup of mango puree

Method :

Line the base for a 8 inch round pan with removable base with baking paper. Crush the biscuits by using a pin roller to go over it.

Press the biscuits firmly onto the base of the prepared round pan by using the back of a spoon. Chill it in the freezer for 40 minutes.

Using an electric beater, beat the cream cheese and sugar until smooth. Whip the cream until soft peak form separately.

Fold in the whipped cream with the cream cheese.

Soak the gelatine for 5 minutes and bring it to boil by stirring till it melts. Set aside to cool.

Mix a quarter of the cream mixture into the gelatine water. Mix thoroughly.

Now blend the cream mixture in with the rest of the filling. Swirl 3 tablespoons of Mango puree into the filling.

Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 8 hours or overnight.

Jello layer to top the cheesecake :

100ml mango juice
1/2 teaspoon lemon juice
2 grams powdered gelatine
2 teaspoons water
1 to 2 mangoes for decoration

Method :

Soften the gelatine in 2 teaspoons water.
Cut 1 mango into cubes for decoration. Bring to a boil both the mango and lemon juice. Turn off the heat, add the gelatine after softening into the boiled mango and lemon juice. Stir until completely dissolves.

Place the cubed mangoes on top of the completely set Cheesecake. Pour the cooled Jello mixture on top of the Cheesecake slowly. Chill till set again in the fridge for at least another 2 to 3 hours.

No Bake Oreo Cheesecake by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/975524245835209/

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
Chocolate sauce
250g of chocolate compound
60g milk
170g Nestlé cream, room temperature

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. Double boil chocolate compound with milk till smooth. Remove from heat and quickly stir in the can of Nestlé cream until all well combined.

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

Ferrero Rocher Cheesecake Chocolate Cake by Felicia Lo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/975009652553335/

Non bake blueberries yogurt cheesecake by Janet Chia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/975447579176209/

Non-Bake Blueberry Yogurt Cheesecake
Ingredients:
Biscuit Base
80g digestive biscuit crumbs (crush biscuits by hand)
40g melted butter
Grease the sides of a 6 inch removable cake pan and line the bottom with parchment
paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your
hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later.

Cream cheese filling
250g cream cheese, softened at room temperature
85g icing sugar, sifted
200g greek yogurt or natural yogurt
1 tsp vanilla extract
1 tbsp lemon juice
3 tbsp bluberry puree
12g gelatin powder + 2 tbsp water, soaked for 2 mins
Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the food
processor and blend until smooth. Pour cream cheese filling into the prepared cake pan
and place it in the refrigerator to set for at least 3 hours or overnight.

I cook some black current jelly n let it cool down. Then gently
pour over cold cheesecake. Chill the cake for another hour before serving.

3 Ingredients Soufflé Cheese Cake by Helga Soo

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3 Ingredients Soufflé Cheese Cake by Helga Soo

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:

1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

Ferrero rocher layered cheesecake by Valerie Zhou

Ferrero rocher layered cheesecake by Valerie Zhou

https://www.facebook.com/groups/platepalate/permalink/921612277893073/

Halloween Oreo Baked Cheesecake by Eileen Chua

Photo credit: Eileen Chua

Halloween Oreo Baked Cheesecake by Eileen Chua

https://www.facebook.com/groups/platepalate/permalink/921246001263034/

Photo credit: Snowy Pek

Triple Biscuit No Bake Cheesecake by Helga Soo

Triple Biscuit No Bake Cheesecake by Helga Soo

https://www.facebook.com/groups/platepalate/permalink/911017422285892/

Jemma Cupcake -Triple Biscuit No Bake Cheesecake recipe 

250g Gingernut biscuits (I used Chocolate Cookies as per daughter's request)
75g melted unsalted butter (I used 50g)
400g jar of biscuit spread/Speculoos
60g icing sugar, sifted (I used 30g)
500g cream cheese
a few extra Gingernuts for crumble topping

Recipe link - http://www.yummymuffins.com/2014/12/triple-biscuit-cheesecake-recipe-cupcake-jemma-2/