The in-dessert now! Basque Burnt Cheesecake and it’s so easy to make, you just need to have 2 key ingredients – cream cheese and whipping cream.
Best served after an overnight chill in the fridge, it’s either you like or you dont like the burnt taste. Well, a good dessert for the occasional treat.
I checked a few recipes and most of them use either 200g or 220g cream cheese so I modified slightly to use up all the 250g cream cheese I have.
250g cream cheese
20g Cake Flour
95g caster sugar
140g whipping cream
1 tsp vanilla bean paste
- Remember to bring out the cream cheese to soften it.
- Using a handheld mixer, soften the cream cheese with caster sugar.
- Add the beaten egg and mix well after each addition.
- Add in whipping cream followed by cake flour and vanilla bean paste
- Bake at 220 degrees for 30 mins and grill the top for 3-4 mins for the burnt effect.
Need something really sweet .. ok, not that super sweet, it’s reasonably sweet! So it’s brownies!
It’s tough to get ingredients during this CB, flour is out, sugar is out. I make a trip to PH during on 1st May to get some ingredients and is lucky to get some, but no choice had to take double portion of all so I didnt have to make frequent trips. On another note, I’m happy to replenish ingredients as it mean I’ve been baking! almost 3 times a week to put food on the table for breakfast or tea time. Use some good old recipes and tried some new ones too!
Did a search for brownies and most needed brown sugar which I cant find AGAIN! So glad to find one using normal sugar. I had no Valrhona chocolate so I used Bakeway dark converture chocolate and the brownies turn out decent!
I also love the new pink ceramic dish that I’m bringing in lots of them now. Check out http://www.facebook.com/shopnbake for pretty bakewares and kitchenwares!
Recipe adapted from
166g Dark Chocolate (I used converture)
1 tsp vanilla extract
40gm plain flour
66g chocolate chips
Handful of toasted almond nibs
1. Preheat oven to 140/160C
2. Place dark chocolate and butter into a mixing bowl over a pot of hot water.
3. Stir gently to melt the chocolate and butter.
4. Remove from the hot water pot and add in sugar and vanilla extract.
5. Add in eggs and mix well.
6. Sift in flour and mix well.
7. Put in 2/3 of chocolate chips and almond nibs and mix well. (I forgot and add in all!)
8. Bake for 25 mins or until skewer comes out clean.
– Rem to oil the baking tin.
– Overbaking will give you a more cakey brownie.
For now, the craving is fixed!
I hope everyone is safe and well. Within the short 2 weeks of circuit breaker in Singapore, we all begin with work from home and home based learning. We all begin learning to wear a mask once you step out of the house, sanitise your hand and at home, start cracking our head planning what to cook, what to eat. You no longer have the luxury to just pop by market or supermarket as and when you like to buy just one item. You are suppose to stay at home! The sad state is seeing empty shelves, not able to get the brand you usually used and while you attempt not going out, you cant get a delivery slot.
So much said, yesterday our PM just announced the circuit breaker extended so another 40 days to go. Bring out all your to~do recipes and bake! Take this opportunity to try new recipes and of coz bake for your family. Well, cakes are now not essential items so what could be better than baking it ourselves. It doesnt like a bad idea afterall!
Rock buns are not new! That’s a recipe in one of the Home Econs text book donkey years ago. I forgot how easy it is to make and how good they are till I saw someone baking it.
(makes approx 20 pieces)
200g plain flour
2 tsp baking powder
1/2 tsp salt
100g sugar (*note)
100g raisins (*note)
(C) Mix together:
3 tbsp milk
1 tsp vanilla essence (*note)
1) Sift flour and baking powder, add salt. Rub in butter till fine breadcrumbs.
2) Stir in (B), followed by (C). It should feel a little sticky, but not wet (like muffin).
3) Scoop a tbsp of batter and drop on lined baking pan. Bake in preheated oven 185C ~ 190C for about 15 to 20 mins (last 5 mins I increase temp to 200C for better browning)
Recipe courtesy of Fong Kitchen
It’s been a year, I hope I am not just updating once a year! I do miss the times where I have the time and focus to try out new recipes, take pictures and write about it.
Many fellow bakers has since stop blogging and moved on to Instagram/Facebook but not me, this is THE place where I document down my baking journey. It’s THE place where I look back and see how and where I have been.
Enough of that cos it’s the Lunar New Year again and no excuse not stepping into the kitchen and start baking! Morever this year I have new toys to play with!
These are new moulds that I brought in this year, not your usual size of pineapple but each weigh auspiciously 28g. I love the moulds, they are easy to use and this improved version allow you to adjust the height of the mould. I also like how they can be take apart to wash.
I’ve just open a new round of orders (New designs added too), take a look at ShopnBake and place your order today. Not forgetting the moulds is suitable for making both baked and snowskin mooncakes!
It’s been a long long while, huh?
No new bakes hence no new post too. It’s been good old butter cakes and fruit cakes.
I did kept myself busy with lots of crochet work thou. Did scarves, beanies and blankets for charity donation – a hobby that you dont sweat over it.
Planning small portion bakes this year, do miss those days which I bake in quantities. I enjoyed the planning and baking process.
Kicking off this year with Salted Egg Butter Cookies. Have heard much about Jenny’s Butter Cookies from HK, I’ve not tried it personally yet. This cookies is not too crumbly on the outside, slight crunch and almost melt in the mouth. And definitely simple with just 3 types of flour and just icing sugar.
I have baked a batch without salted egg using SCS butter but feel that it just lack the punch of butter, probably Golden Churn Tin packaging will do the job much better.
Recipe largely adapted from
I adjust the proportion of butter and icing sugar and added salted egg powder.
35g icing sugar
45g plain flour
30g bread flour
25g rice flour
25g Salted Egg Powder, I used Knorr Brand
*preheat oven at 160C
1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Fold in sieved flours and salted egg yolk powder until well combined.
3. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
4. Bake at 160C for 16mins.
I baked at 160 degrees for 20 mins and find them too brown so do watch your own oven temperature.