Japanese Cheesecake.docx

Japanese Cheesecake

Cotton Soft Japanese Cheesecake Recipe

Makes 8″ or 9″ round tin | Prep Time: 30 mins | Bake Time: 70 mins

Ingredients:

140g/5 oz. fine granulated sugar6 egg whites6 egg yolks1/4 teaspoon cream of tartar50g/2 oz. unsalted butter250g/9 oz. cream cheese100 ml/3 fluid oz. fresh milk1 tablespoon lemon juice60g/2 oz. cake flour /superfine flour20g/1 oz. corn-flour (cornstarch)1/4 teaspoon salt

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Method:1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the corn-flour, salt, egg yolks, lemon juice and mix well.

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Cook’s Notes:1. I baked the cake in 9″ round tin, did not line the sides.

2. If you use a 8″ pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

3. If spring-form pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminum foil, to prevent seepage.

4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).

5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.

6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.

7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

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Chocolate Chip Cookie Dough Cheesecake Bar

Chocolate Chip Cookie Dough Cheesecake Bar RecipeMakes 1 | Prep Time: 30 minutes | Bake Time: 40 minutes

Ingredients:

FOR THE CRUST

1 1/2 cups graham cracker crumbs5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH5 tablespoons unsalted butter, room temperature1/3 cup packed light brown sugar3 tablespoons granulated sugar1/4 teaspoon salt1 teaspoon pure vanilla extract3/4 cup flour1 cup chocolate chips

FOR THE CHEESECAKE FILLING10 oz. cream cheese, room temperature1/4 cup sugar1 large egg, room temperature1 teaspoon pure vanilla extractMethod:Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

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Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

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Meyer Lemon Pound Cake

Meyer Lemon Pound Cake RecipeMakes 1 loaf | Prep Time: 20 minutes | Bake Time: 65 minutes

Ingredients:Pound Cake

1 3/4 cups all-purpose flour (230g)1/2 teaspoon baking powder1/2 teaspoon salt1/4 cup sour cream (60g)1 1/2 tablespoons Meyer lemon juice1 1/2 tablespoons Meyer lemon zest1 cup granulated sugar plus 2 additional tablespoons (250g)1 cup (2 sticks) unsalted butter, at room temperature (227g)5 large eggs, at room temperature, beaten

Syrup

1/4 cup granulated sugar (50g)1/4 cup Meyer lemon juice (60ml)

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Glaze

1/2 cup confectioners’ sugar, sifted (65g)1 tablespoon Meyer lemon juice

Method:To make the cake: Preheat oven to 325 F (160C). Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.

Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.

To make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.

This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

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Brownie Butter Cake

Brownie Butter Cake Recipe

Makes 1 loaf | Prep Time: 30 mins | Bake Time: 55 mins

Ingredients:Brownie:140g (5oz) dark chocolate (broken into pieces)50g (¼ cup) unsalted butter50g (¼ cup) brown sugar1 Egg35g (¼ cup) all-purpose flour

Butter cake:120g (½ cup) unsalted butter100g (½ cup) sugar (I reduced by 1 Tbsp.)2 Eggs120g (1 cup) all-purpose flour2g (¼ tsp) baking powder50ml (3 ½ Tbsp.) fresh milk

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Method:1. Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminum foil.2. Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

3. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

4. To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

5. Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.6. Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or

until cooked. 7. Insert a cake tester in the middle to check doneness.

Cook’s Notes:

1. I am using allrecipes.com conversion chart. For the best results, please follow the metrics measurement.

2. I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the “hot” brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and just shake and tap the pan to smooth the top.

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Nutella Cheesecake

Nutella CheesecakeMakes 1 cake | Prep Time: 20 mins | Bake Time: None (refrigerate for at least 4 hours)

Ingredients:

10 oz. (280 g) graham crackers (digestive biscuits)5 tablespoons soft unsalted butter1 13-oz jar Nutella (at room temperature)¾ cup chopped toasted hazelnuts1 lb. (450 g) cream cheese (at room temperature)½ cup confectioners’ sugar (sifted)

Method:

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round spring-form and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

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Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the spring-form out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

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Baked Chicken and Potato Casserole

Loaded Baked Potato & Chicken CasseroleServes 2 | Prep Time: 10 Minutes | Cook Time: 90 Minutes

Ingredients:

1/4 teaspoon salt or to taste1/2 heaping teaspoon sugar3 heavy dashes ground black pepper1/4 cup heavy whipping cream2 medium-sized potatoes, peeled and cut into pieces8 oz boneless, skinless chicken breasts, cut into cubes2 slices Canadian bacon, cut into pieces4 tablespoons unsalted butter, cut into small pieces1 heaping cup shredded cheddar cheese1 stalk scallion, green part only, cut into small rounds

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Method:1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan with some oil or butter.2. Add the salt, sugar, and pepper to the heavy whipping cream. Lightly stir to combine well.3. Spread the potatoes, follow by the chicken, in one single layer. 4. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions.

Pour the heavy cream over top of casserole. 5. Cover with aluminum foil and bake for 1 hour. 6. Uncover the pan and bake for another 30 minutes. 7. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese

is slightly crusty. 8. Remove from the oven and serve immediately.

Cook’s Note:Instead of Canadian bacon, you can use 1 or 2 strips of bacon. If you use bacon, pre-cooked them until they are crisp first.

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Prep Time15 min

Total Time35 min

Servings12Lasagna Cupcakes

Layers of meat, cheese and pasta baked in little lasagna cupcakes.

INGREDIENTS

1/3 pound ground beefSalt and pepper

24 wonton wrappers

1 3/4 cups Parmesan cheese, grated

1 3/4 cups mozzarella cheese, shredded

3/4 cup ricotta cheese

1 cup Muir Glen™ pasta sauceBasil for garnish (optional)

DIRECTIONS

1. Preheat oven to 375ºF. Spray muffin tin with cooking spray.2. Brown beef, and season with salt and pepper. Drain.3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the

top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

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4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out.

7. Garnish with basil and serve.

STEP BY STEP Lasagna Cupcakes

As prepared by a Man Who Ate Everything

Cupcakes are coming in all shapes and sizes these days but seriously…Lasagna Cupcakes? Is that even possible? It is! These Lasagna Cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheeses,

and pasta.

Usually lasagna looks like a big gooey mess, but when it’s in cupcake form it looks elegant and refined. Wonton wrappers are used as the pasta element in this lasagna, eliminating

the nightmare and logistics of trying to make pasta noodles cupcake sized.

Wonton wrappers are fresh little sheets of pasta that are perfectly sized for these lasagna cupcakes and because of their thinness, they cook up super-fast. Just take a stack of

wonton wrappers and place a drinking glass on top. Using a knife, cut around to the glass to make circle shapes.

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http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/

Next, assemble layers of pasta, cheese, meat, and sauce in the muffin tins to make your lasagna cupcakes.

I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. With these cupcakes, every

single one has all the yummy qualities of those corner pieces.

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Just sink your teeth into the melted cheese and pasta in these lasagna cupcakes!

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Japanese Cheesecake.docx

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