Cheddar Cheese Cake

I am a slave of cheese. I believe cheese have some magic on the tongue. I was in love with cheese cake for the first time at the time I tried cheese cake from Cizz in Bandung (a city in west java Indonesia). Since I moved to this industrial city, I rarely had the chance to come and visit that cozy store of Cheese Cake which sells lots of variety of cold cheese cakes. Luckily I am in love with baking now, and I started to look for the best cheese cake recipe. I found several recipes, this recipe that I will share to you is one of the recipe I've found. It was, again, submitted by a member of NCC, Mama Aljo. This is an economic version of Japanese Cheese Cake. She used cheddar cheese as substitute of cream cheese and milk as substitute of whipping cream. This type of cheese cake is a au ban marie baked cheese cake. It means that you have to bake it in a waterbath, so that you will have a moist cotton cheese cake that no one could ever resist. 

Here is the recipe :

Cheddar Cheese Cake 

Source : Aljo's Mom of NCC

with some modification by me

A Ingredients

130ml of milk 

40gram of Butter

125gram of grated Cheddar Cheese 

B Ingredients

20gram flour

15gram corn starch

1 tsp of grated lemon 

C Ingredient

3 egg yolks

D Ingredient

3 egg whites

1 tsp of lemon zest

100gram castor sugar

E Ingredient

Appricot jam

How To

1. Prepare a 18 cm round baking pan, line with baking sheet and grease butter. 
2. Mix A ingredients in a stainless steel pan, heat over a shimmering water. Heat to blend.
3. Add shifted B ingredients, mix thoroughly
4. Add C ingredients one by one, and mix thoroughly 
5. Mix D ingredients to form a soft peak, add 1/3 part into the mixture mix thoroughly
6. Transfer the mixture into the rest part of white eggs 
7. Pour batter into the pan, put the pan over another pan*
8. Put the pan inside the oven, and add boiled water into the below pan
9. Close the oven, baked for around 60 minutes with 150 C temperature
10. Once the top side turned golden yellow, turned the oven off, and cool the cake inside the oven (do not open the oven door until cakes are completely cooled)
11. Spread appricot jam diluted by hot water over the cakes, and decorate the cake as you wish (I sprayed whipcream over and topped mandarin orange on each cake)

*) Use a pan which height is not more than 1/3 of the main pan. 

I made this cake for Big Bee Club eid meeting last week, and two moms said it tastes good.... happy to hear that (and did not get any feedback from the rest of them). However I personally think this cake is almost as good as the Japanese Cheese Cake though it's using a much cheaper ingredients. 

You really have to try this recipe, and later on please tell me do you like it as much as I do... :)

Thanks for reading and have a good day. 

My First Fondant Covered Cake

Hai there... it's a really nice morning. Seems like the sun smiling at me since it doesn't give a too harsh heat as I often had in this industrial city.

Anyway, I would like to share a picture of my birthday cake. I made this Sacher Torte Gateau for my birthday on last august, and covered it with fondant (plastic icing) to make it beautiful. This is my first fondant project and I am happy for it. I am quite satisfied but I don't really like the taste of fondant which is way too sweet for me :P
However, I looove working with fondant and planning a next project, a more chalenging project. I will happily share it to you once I've finished... so wish me luck ok.

Here is my lovely cute birthday cake, hope you like it too as I do

Apple Tart (tarte fine aux pomme)

On May, my dearest mate in Australia sent me a magazine with Curtis Stone in it... yes he is my favourite chef who has really hypnotizing eyes. But then, it was not him that attracted me. I found this recipe of apple tart which looked so nice topped with ice cream, and I can't help my self to try it. It was really easy to make, since I bought a ready made puff pastry for the taart base. I skipped the vanilla bean ice cream, but still it tastes super... :)

Here is the picture

Not bad right?
It becomes our simple, healthy and favourite dessert of all time.
I wrote the recipe for you if you'd like to give a try and pamper your tongue with this wonderful dessert.

Apple Tart
By Guillaume Brahimi
Source : Delicious Magazine, April 2010
Ingredients
4 golden delicious apple
a squeeze of lemon juice (to keep apples from discoloring)
2 sheets frozen puff pastry, thawed
1 egg, beaten
unsalted melted butter, to brush
3 tbs caster sugar

How to

1. Preheat the oven to 180 degree celcius and line 2 baking trays with baking paper. Peel, core and quarter the apples, then cut into very thin slices (a mandoline is ideal). Toss the slices in a little lemon juice to keep from discolouring.
2. Using a round 12 cm cutter, cut pastry into 8 rounds and divide between trays, leaving plenty of space between each pastry round. Brush pastry with egg.
3. Arrange apple slices on pastry in a circle, ensuring the slices overlap slightly.
4. Brush apples with melted butter and sprinkle each with 1 tsp sugar. Bake for 25-30 minutes, sprinklling with remaining sugar for the final 5 minutes of cooking time, until pastry is crisp and apples are golden and crisped at the edges. Serve warm, topped with a scoop of vanilla bean ice cream (I skipped this)

There you go, enjoy the picture and hope you like it. 

Cheese Sago Cookies

You can't imagine how happy I was when finally I could make this really delicious crunchy unbearable yummy cookies. This used to be my favourite cookie of all time, and I could finish one jar on my own.

I had the recipe once from my mother in law, but at that time I didn't have passion on baking like now. Later on I asked my office mate to copy the recipe for me, but I didn't hesitate to try since she told me that you'll need a lot of efforts to spuit the batter into a baking pan... SIGH

Fortunately I found NCC, a really helpful cooking club filled with really nice experts and fellows of baker. I've got the recipe and red all the posting about  how to succesfully make this cookies.

Now I can make this cookie on my own, finish it by myself, took a picture, and share it to you...

One hint that I got from Mrs. Dewi Anwar of NCC... if you want to reduce the effort while spuiting the batter... mix cheese with the help of a hand mixer so that they will be crushed into small piece and won't clog your spuit head.

Here is the recipe which I've got from NCC :

Ingredients

300 gr of sago flour

2 pcs of pandan leaves

100 gr margarine

50 gr of butter

150 gr of castor sugar

1 egg yolk

100 gr of grated edam (old) cheese

50 ml of coconut milk

How to :

- Heat over a pan, sagoo flour and pandan leaves, with low heat until pandan leaves turned to dry. Set aside.

- Mix margarine and butter to soft and white batter, add sugar and yellow eggs mix thoroughly.

- Add sagoo flour and gratted cheese one at a time, mix and add coconut milk.

- Put batter into a pastry bag fitted with star shaped spuit. Spray the batter into a baking pan.

- Bake for 40 minutes with temperature around 150 degree celcius

source : ncc indonesia (fatmah bahalwan)