Cheesecakes...my kids and my hubby's favourite. They can finish up one whole cheesecake of 1 kg and so in just one day. A pinch of cheesecake is enough for me. The good thing is I can polish my skill in the art of baking good varieties of cheesecakes and improvising the recipes to get the super duper yummy and healthy cheesecakes. The cake enthusiasts in the house will surely finish up the cakes that I baked and give good comments and recommendations to improve and maintain the A-star standard.
New York Style Strawberry Swirl Cheesecake
Very Berry Tiramisu
Recipes
New York Style Strawberry Swirl Cheesecake
2 small packs or 100 g of biscuits of your choice (Digestive @ Marrie @ Oreo)
2 tbsp of unsalted butter (melted)
1 1/2 tbsp brown sugar
- crushed the biscuits, add in melted butter & brown sugar, pressed it into the baking tin, bake for 10 minutes at 180C
500 g low fat low fat cream cheese (at room temperature)
1/4 cup of caster sugar
1 1/2 tbsp of flour
1 cup of sour cream (1 cup of low fat dairy cream + 3 tbsp of lemon juice), yogurt can be used
2 eggs
vanilla extract
lemon zest
Homemade strawberry filling
1 cup of fresh strawberries
lemon juice from medium size lemon
2 tbsp of brown sugar
- cook it on a medium heat,
- beat cream cheese, sugar & flour (medium speed)
- add in the sour cream (mix well)
- add in eggs (one by one), vanilla extract and lemon zest
- add a few tablespoon of strawberry filling in the mixture and mix well
- pour it onto the baked biscuits crust
- add a few drops of strawberry filling on the top of cream cheese mix, swirl it with a knife.
Bake at 180C for 20 minutes, lower down the temperature to 150C and bake it for another 20 minutes.
Let it cold on the cooling rack for 10 minutes, and chill it for at least 4 hours before serving .
*** make sure to cut the edge of the cheesecake right after you take it out from the oven, to prevent cracking in the cooling process.
Very Berry Tiramisu
24 pieces tiramisu biscuits / lady fingers
250 g low fat cream cheese (at room temperature)
2 cup of low fat whipping cream/ thickened cream (beat to soft peak)
- beat the cream cheese, add in sugar
- fold in the cream
Berries sauce filling
1 1/2 cup mix berries (I used fresh strawberries, fresh mulberries and dried cranberries)
Juice from 1 medium size lemon
3 tbsp brown sugar
- cook it, separate the juice from the sauce filling. The juice will be used to soak the biscuits
Layering process
- soak the biscuits in the berries juice, line them in a bowl, layer the biscuits with the cream cheese
- layer the berries sauce filling onto the cream cheese
- repeat the process
- the top layer can be dust with semi sweet cocoa powder or berries sauce filling
- chill it for at least 4 hours before serving
