Japanese Souffle Cheesecake

Recipe from Alex Goh's Fantastic Cheesecakes
Makes one 9" cake

160g cream cheese
25g butter
120ml milk
40g flour
30g corn flour
4 eggs, separated
100g caster sugar
pinch of salt

1. Grease and line the bottom a 9" pan and wrap the outside of the pans with foil. (I omitted the greasing and lining since I was using a springform pan)


2. Place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick. Remove and set aside.


3. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well.


4. Whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks.


5. Add 1/3 of egg whites into the yolk/flour mixture, followed by the rest of the whites. Fold in gently.


6. Pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean.


7. Cool completely before refrigerating.

Cheesecake-Marbled Brownie

Makes 1 8" square pan

Recipe from Epicurious

For brownie batter

113g (1 stick or 1/2 cup) unsalted butter, cut into pieces

56g (2 ounce) unsweetened chocolate, chopped

200g (1 cup) sugar

2 large eggs

1/2 teaspoon pure vanilla extract

83g (2/3 cup) all-purpose flour

Pinch of salt

For cheesecake batter

226g (8 ounces) cream cheese, well softened

66g (1/3 cup) sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract

Make brownie batter:

1. Put oven rack in middle position and preheat oven to 180 degrees celsius. 

2. Butter an 8-inch square baking pan.

3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. 

4. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

5. In another bowl, whisk together cheesecake batter ingredients until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

6. Bake until edges are slightly puffed and center is just set, about 35 minutes.

7. Serve warm or at room temperature.

Read my blog post here.

Oreo cheesecake

Taken from Kraft
Makes 1 8" cake.

Half the recipe to make a 6" cake

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed ( I left this out, it's fattening enough!)

1. Coarsely chop 15 of the cookies; set aside. (I coursely chop about 4 cookies for my 6" cake, you can add more if you want)

2. Finely crush remaining cookies; mix with butter. (I put 1 tube package of cookies, sans the cream, in the food blender)

3. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. 

5. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.

6. Refrigerate for 4 hours or until firm.

Read my blog post here.

Cream Cheese Muffin

Use Basic Muffin Recipe and add a small cube of cream cheese inside