Jelly Hearts

 

 

 

Jelly Hearts - A pretty and delicious cheesecake desserts.

 

Recipe adapted from here

 

Ingredients

 

For the base:

• 9 Digestive biscuits, crushed (I used 11 pieces, to ensure the base is thick enough)
• 70g butter, melted

 

For the cheesecake layer:

• 250g cream cheese, room temperature (I used low fat)
• 295g condensed milk (I reduced to 200g)
• Juice of 1 lemon
• 2 tsp gelatin powder (I added 1/2 tsp extra for a firmer cheesecake)
• 50ml hot water
• 6 strawberries

 

For the jelly layer:

• 90g jelly powder (I used 120g for thicker jelly layer, peach flavoured)
• Water, amount as stated in the jelly packaging

 

Methods:

 

1. Crush the biscuits into crumb and mix with the melted butter.
2. Pour the biscuit mixture into a square baking tin lined with aluminum foil for easy lifting up. Press the biscuit mixture evenly and firmly into the base.
3. Chill in the fridge for at least 1 hour.
4. Beat the cream cheese until smooth using a fork. Add condensed milk and lemon juice. Continue to mix till well-combined.
5. Dissolve the gelatin in the hot water. Strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
6. Pour cream cheese mixture over the biscuit base and spread evenly.
7. Cut the strawberries into halves and trim each halve into heart shape.
8. Before the cream cheese is set, gently press the heart-shaped strawberries on top of the cream cheeses in a symmetrical pattern.
9. Cover with cling film and leave it to set in the fridge overnight.
10. The next day, make the jelly solution according to the instructions on the package. Let it cool to room temperature.
11. Gently pour jelly solution over the cheesecake and the strawberries. Place the baking tin back to the fridge for a few hours until the jelly set.

To serve, remove the tin from the fridge, carefully lift the cheesecake up using the aluminum foil and place it on a tray. Cut into 12 square pieces, with each piece has a strawberry heart at the centre.

 

Cotton Cheese Soufflé Cupcakes

These Cheese Soufflé Cupcakes are soft and light as cloud.

 



 

 

 

 

Cotton Cheese Soufflé Cupcakes

[Adapted from CornerCafe, makes about 12-15 cupcakes]

 

Ingredients:

• 125g cream cheese, soften
• 60ml milk
• 40ml canola oil
• 3 egg yolks
• 40g caster sugar
• 20ml lemon juice
• 30g cornflour, sifted
• 3 egg whites
• 70g caster sugar

 

 

Steps:

1. Preheat oven to 150°C. Line the holes of muffin pan with paper cups.
2. Place a large tray of hot water at the bottom rack of the oven.
3. Mix cream cheese with milk and oil in a bowl over simmering water. Whisk until smooth, remove from heat and set aside to cool down.
4. Beat egg yolks with 40g sugar until combined, Add in lemon juice. Gradually add in lukewarm cheese mixture and whisk to combine. Add in the sifted corn flour, whisk lightly to combine. Set aside.
5. Beat egg whites in a clean bowl until foamy. Add in 70g sugar over several batches, beat well after each addition until the egg white become firm but not stiff.
6. Spoon 1/3 of the egg white mixture into the cheese mixture. Mix to combine thoroughly. 
7. Fold in the remaining egg white and fold carefully to combine.
8. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.
9. Place the muffin tray on the oven rack just above the tray of hot water.
10. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.

 

Egg Muffins with Ham and Cheese

A simple and yummy-licious breakfast options for weekend! These are basically egg omelette baked in oven.

 

Egg Muffins with Ham And Cheese

Makes 6

Ingredients:

• 4 Eggs
• 2 pieces of breakfast ham
• Some chopped button mushroom
• About 1/4 cup of grated cheese of your choice (may use up to 1/2 cup for more cheesy muffins)
• Ground black pepper and salt seasoning, to taste
• *More grated/shredded cheese for topping

 

Steps:

1. Preheat oven at 190 degree C. Grease a 6-hole muffin pan with cooking spray.
2. Mix all ingredients (except *) together with a hand whisk.
3. Pour the egg mixture into the muffin holes till 3/4 full.
4. Sprinkle more grated / shredded cheese on top of each muffin
5. Bake for 20 minutes or until muffins have risen and are slightly browned and set.
6. Serve warm.