KBB#23 Lemon Cheesecake

Puff puff, ngilangin debu bertebaran di blog nih. Uudah sebulan lebih ngga pernah diupdate xixixi. Sejak asyik dengan dunia Blackberry jadi kelupaan mengunjungi blog baking tersayang ini. Eniwei, karena ada tantangan KBB yang ke 23 ini, jadilah aku balik ke blog untuk tulis-tulis hasil coba resep yang dikirim ibu-ibu host yaitu.... "Lemon Cheesecake". Yaay, kebetulan berbarengan sama ultahnya my little K jadi sekalian diniatin untuk dipasangkan lilin buat ditiup si bayi kecil... yang udah umur 4 tahun ini.

Ini dia resepnya :

Lemon Cheesecake
Sumber: Successful Baking

Bahan-bahan :

Untuk 8-10 porsi

¼ cup port ----- (*sejenis wine - aku ganti dengan orange juice)

¼ cup orange juice

75g sultanas (ngubek-ngubek ngga nemu, jadi diganti kismis biasa)

150g mascarpone

400g ricotta

125g gula kastor

2 btr telur, pisahkan kuning dan putihnya

3 buah lemon, parut kulitnya

60g tepung terigu

80g manisan apricot, iris tipis (ga nemu juga *payah* diganti manisan mangga)

Crust:

30g mentega tawar

185g kacang2an, haluskan (aku pake almond bubuk xixixi)

8 sdt gula kastor

4 sdt dark brown sugar (diganti dgn palm sugar sesuai petunjuk HOST)

½ sdt bubuk kayu manis (ngga pake, karena ngga suka)

¼ sdt bubuk mixed spice (pake spekoek yg buat kue lapis itu)

Cara Membuat

Panaskan oven 170C. Siapkan loyang ukuran 23cm, olesi dasar dan sisi2 loyang dengan mentega leleh. Alasi dasar loyang dengan baking paper, lalu olesi mentega leleh.

Panasi orange juice, kismis dan manisan mangga di dalam panci selama 5 menit. Angkat dari api, tutup dan biarkan selama 15 menit.

Crust: panaskan mentega hingga leleh, masukkan kacang2an, semua gula dan rempah-rempah; aduk rata. Letakkan di dasar dan sisi loyang, tekan-tekan supaya padat dan melekat.

Kocok mascarpone dan ricotta hingga lembut, lalu masukkan gula, kuning telur dan parutan kulit jeruk, lalu masukkan tepung, aduk hingga rata dan lembut. Masukkan campuran sultanas-port-orange juice dan apricots.

Kocok putih telur di dalam mangkuk yang bersih dan bebas lemak hingga soft peaks. Masukkan putih telur kocok ke dalam campuran keju. Tuang ke dalam loyang, ratakan permukaannya.

Letakkan loyang ke atas loyang oven/loyang biscuit (oven tray/baking tray), panggang selama 1 jam, atau hingga permukaan cheesecake set tengah2nya dan berwarna emas kecoklatan di sekelilingnya. Matikan oven. Biarkan cheesecake di dalam oven dengan pintu dibuka sedikit selama 50-60 menit.

Keluarkan cheesecake dari oven. Gunakan pisau tumpul secara perlahan ke sekeliling cheesecake, lalu biarkan hingga betul2 dingin. Keluarkan cheesecake dari loyang dan dinginkan dalam kulkas selama 2 jam sebelum disajikan. (lepas dengan mudah walau tanpa pisau tumpul)

Hasilnya, enak banget.... cuma agak kemanisan buat lidahku (next time bisa kurangin gulanya kalo buat lagi). Setelah dingin lalu dihias dengan whipcream dan jeruk mandarin kalengan, ditempelin angka 4 siap menunggu little K yang mau tiup lilin. 

Beberapa potong dikirim ke kerabat, dan alhamdulillah ada yang minta nambah (ampe jilat2 wadahnya... ).

Thanks again KBB for sharing a wonderful recipe. 

KBB#22 Made in Indonesia Plus

Yes, I am in my third challenge of Klub Berani Baking. Now we have to make any baked food (cakes or pudding) which recipe made by Indonesian and add some spun sugar decoration on top of it. Exciting, right ?!

So, after receiving the challenge mail, I tried to make the spun sugar first as I have no clue on how to do it. Seems difficult for me, and after few video watching on you tube, I sacrifice my one and only but ugly balloon whisk  and start boiling sugar and water with composition 2:1. 

I put two pipe covered with foil and seal it to two chairs. As you can see on the picture on the right . 

After the caramel formed, put the torned whisk, pull out and simply swing it on top (around 20 cm tall) of those two pipes. Voila,, they will look like this.... and it is not difficult at all... yippiiii 

And then, start from the bottom, with my hand I push them upward and make a "nest like" spun sugar... :)

By the way those are my way, while here is what written in the KBB mail if you need more serious reference :

Sugar Syrup

Medium use 1 ¼ cups sugar to 1 cup water.

Heavy use 1 ¼ cups sugar to ⅞ cup water.

Step :

1. Heat the sugar syrup to 311 F then plunge into a pan of cold water to halt the cooking process.

2. Cover your work surface with parchment paper. Holding a rolling pin in one hand over the paper, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.

3. Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.

4. Break the sugar in half and gently shape each half as desired in your hands. 

To put these spun sugar decoration on, I chose a recipe that I have got from a local Magazine named Sekar. 

I made a Banana Caramel Pudding which is baked. Here is the recipe :

Caramel Pudding

Source : Sekar Magazine 51/11 edition

Ingredients:

A

200 ml of fresh milk

100 grams of banana

B

3 Eggs

1/2 tsp cinnamon powder

200 grams sugar

1 tbs corn starch

1/2 tsp of salt

C

100 gram sugar

50 ml water

Step:

1. Make caramel with C ingredients by heating sugar on low heat, and after the caramel formed pour water and stir it quickly.

2. Pour caramel in to four heat resistance bowl. 

3. Blend ingredients A in a blender to form a smooth mixture. 

4. Mix mixture A with ingredients B using a handheld mixer on low speed only to make a homogen mixture. 

5. Filter the mixture, and pour into the bowl pre-filled with caramel. 

6. Put the bowl inside a leak-free pan, and fill the pan with water.

7. Bake them in the oven for 30 minutes in 160 degree celcius temperature until firm. 

Here is how the pudding like after finished. 

Made in Indonesia

Made in Indonesia Plus

a review about the pudding. the taste is a lot better than I expected. Do not like cinnamon really much, but surprisingly it taste really good when combined with Banana. Don't believe me? Well just try the recipe and tell me what you think !!

Have a banana day.... :)

Cars and Thomas Engine Cake

Birthday Cake for Sulthan 3rd Birday. Sulthan is K-Chan's school mate who is sitting in small toddler class.

His mom ordered two cakes, one for birthday celebration at School and the other for candle blowing ceremony which was held at their home.

KBB#21 Creme Brulee

It was like a dream when reading the challenge email sent by KBB#21 host Mira and Molly that chose crème Brulee as the daring task. I was curious about crème Brulee ever since I watch Whitney Miller making this dessert on one episode of Master Chef. I was wondering how's the taste, the textures and even how would those top caramel impress your tongue? Thus, really huge thanks to the host of #21 challenge... again without KBB maybe I would only keep wonder and wonder and wonder... it surely going to be an everlasting wonder... :P

After reading the recipe, I chose to remove Rhubarb and change it with Pineapple. Yep, as I live in tropical country I thought that it might be nice to have a tropical crème brulee, instead I will learn to peel this fruit on my own which I have never done before.

Here is the recipe, with some modification made by me... :) and I was only making half the recipe.

Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

Ingredients

300g fresh rhubarb – substitute with pineapple

3 Tbs caster sugar

2 vanilla pods

300ml double cream – 500 ml of whipcream

200ml full fat milk – no milk added... all cream (imagine the fat!!!!)

8 egg yolks

80g sugar

How to 

Preheat the oven to 140C.

Roughly slice up the pineapple and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds.

Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. 

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.

When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. (I was using a mesh to separate pods from mixture at this stage) 

I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes. (you can remove it with the aid of kitchen blow torch or scoop big bubble with spoon manually)

 
Stand these in an appropriately sized roasting tray filled with water up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. 

Done

And how does it taste? Incredibly yummy... tolerably sweet, and make your day feels even better.

How is the texture? Soft, creamy, simply irresistible, even my husband finish one and a half cup and left only a half cup for me... sigh.

How does the top burnt sugar touch your tongue? Amaaazing... I think I blew it perfectly as it still taste sweet with only a little bitterness, and looks beautiful.... what do you think?

The taste is just as good as I imagine when I saw Whitney made this and spell this dessert's name out of her mouth... wait... it's even better than I expected.

I dare you to try... and be generous... send me some... :)

Naruto Birthday Cake

Naruto Theme Birthday Cakes for Arvin... 

 

Four layers chocolate sponge cake, filled and covered with butter cream.  

Bajigur or Bandrek....

Those two mentioned in the title are Sundanese traditional hot drinks. I rarely found those two unique drinks, here in Cikarang now. 

During my childhood in Bandung, every afternoon you will get this kind of drink easily in a food stalls, food market or even somewhere close to my house. 

Getting used to "so so taste" of instant Bajigur or Bandrek, making me feel really glad to "finally" taste the real home made Bajigur and Bandrek at Sari Papandayan Restaurant in Garut. 

Though I can't bring you some, as usual, I took some pictures of it... and imagine that I drank this thick Bajigoer while looking at Papandayan Mountain in front of me... Amaaziiing... :)

And if you never taste Bajigur and Bandrek, and care to know... here is the link to find out more Bajigur and Bandrek. (Lazy meee... I know )

RM Jatinunggal - Hidden Treasury Place

Though I was born to be a Javanese, I spent my childhood time in Bandung which is a Sundanese area. That is why, I am more familiar to Sundanese food such as Karedok, Lotek, compare to Javanese food such as Gudeg and ........... (see I can't even mention more). 

Sometimes, after I live in Cikarang. I miss those delicious fresh and spicy Sundanese food, as in here it won't be easily to find a good Sundanese food. Plenty are available because Cikarang is located in Sunda area, however none can compare the taste of Bandung's Sundanese food. Until I find this place, which is located not quite far from my home in Cikarang, about 30 minutes drive. Hidden place, though so many people comes and enjoy the nice and reasonable price Sundanese Food. Here, I will tell you about Jatinunggal Restaurant at Jonggol. 

This place is located next to Jatinunggal Irigation Line at Jonggol. Just pay attention on  a sign over a bridge on Jonggol-Rawey road. I tried to pin it on Google Map, however I am not sure about the coordinate.  You can send me a message when you plan to go there, and I will happily give you a clue. :)

I went there with my family, consists of Mom, Dad, Hubby, K-Chan, Two Brothers, and Sis in Law. We spent around 300.000 rupiah for all, and here are some of what we ate

Hmm Yummy Right ?

The taste is just right, absolutely Sundanese. Fresh Fishes, grilled perfectly, nice sambal, though my juice was a little bit too sweet for me. But all in all, we were all satisfied. And will do a second visit, of course. 

So why don't you give it a try !