Pumpkin Cheese Cake

pumpkin cheese cake

pumpkin cheese cake

after my chocolate lava cake, tofu cheese cake, tiramisu, banoffee pie, i experimented on pumpkin cheese cake after watching the video recipe by joy of baking.

the other cakes (except lava cake) were all no bake cakes, so while i could taste the cake mix & be confident of the taste, i had no idea how the experiment would turn out, whether i could get the right texture, or even if the cake could stand or collapse, and whether it would be burnt or not enough done.

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

anyway, i experimented it. i had to make some adjustments-

  • i used 250g cream cheese instead of 1 lb (454g)
  • i used a lot less sugar, 4tbsp flat (about 60g) or 1/4cup

i made the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then added 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin line with parchment paper. then placed it in the fridge.

i dice cut & steamed 300g fresh pumpkin till soft. i added 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then i added the softened pumpkin, and then 1 egg at a time, & whisked. i used a hand whisk at medium speed & managed to get a slight rough texture for the mix.

i whisked 250g sour cream & added 1 tsp brown sugar for the cream topping.

i emptied the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted came out cleanly) while centre just a little jiggly. left it to cool. added the whipped sour cream & baked for a further 10mins. let it cool & then placed in the fridge overnight.

i put some roasted nuts (did not have walnut so used cashew & almonds instead). did not look that nice.

c.h.e.f andy

Ingredients:

  • 8 digestive biscuit (120g)
  • 60g melted butter
  • cream cheese -250g
  • fresh pumpkin about 300g – diced & steamed about 20mins till soft
  • 4 tbsp flat + 1 tsp brown sugar
  • 1.5tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 250ml sour cream
  • 2 eggs

Directions:

  1. biscuit base – make the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then add 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
  2. dice cut & steam 300g fresh pumpkin till soft. add 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then add the softened pumpkin, and then 1 egg at a time, & whisk. i use a hand whisk at medium speed to get a slight rough texture for the mix. then whisk 250g sour cream & add 1 tsp brown sugar for the cream topping.
  3. bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
  4. put some roasted walnut nuts on top to decorate the cake.

Banoffee (Banana Toffee) Pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.

even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the caramel (from 1/4can of condensed milk) & 50% more bananas, & it was an excellent very well balanced cake.

i saw a video recipe here.

it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. 🙂

see here difference between toffee & caramel.

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

anyway as shown in the video it was an easy to do recipe-

i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i open the can when cool & emptied the caramel into a container.

then i made the biscuit base using digestive biscuits (7biscuits 105g)  & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.

then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.

i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.

then placed the cake in the fridge overnight.

EASY! 🙂

overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of (mostly) unsweetened whipped cream with chocolate shavings was really quite good.

for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).

c.h.e.f andy

Ingredients:

  • can of (carnation) condensed milk (400g) – use 1/4 (100g)
  • 7 digestive biscuits (105g)
  • 60g melted butter
  • 3 large bananas cut into thin slices
  • 200ml whipping cream
  • dark chocolate shavings
  • 2 tbsp lemon juice
  • 1/2 tsp sugar to add to whip cream

Directions:

  1. heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container.
  2. make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
  3. whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
  4. cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
  5. spread 1/4 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.
  6. refrigerate.

Tiramisu – A Charming Dessert

tiramisu

tiramisu – a charming dessert

my wife & i are not very dessert people. so i never thought i would get into cakes & baking etc. 🙂

i chanced on the chocolate lava cake early on. it was easy to make, had the wow factor and solve my problem of having to buy cakes or just eat fruits after my homecooked dinners which i started in mar2012. 🙂

after that i tried apple pie. it was pretty good or at least ok, but if i also had to make the dough which i did, it was quite a bit of trouble, so i made about 3 apple pies & gave it up.

after a very long break, like almost 2 years since my first lava cake (& i also stopped lava cake for 9 months having gotten tired of it after serving it for many homecooked dinners), i tried a jam crumb cake which was pretty good as well, though it had far less wow factor. then in may2014, after buying the tofu cheesecake from sun with moon wheelock for my domestic helper’s birthday, i again chanced on a tofu cheese cake. it was easy too like the lava cake, all you have to do was blend. 🙂

so tofu cheese cake went on for couple of months, & i made it again for a friend’s party this evening. anyhow i was inspired by 1 of my wife’s friend who did an awesome tiramisu.

after googling for the recipe including videos recipes, i did my no-bake tiramisu for the very first time, and it turned out wonderfully the first time, on 26.7.2014. i was happy enough with it to serve it to my friends at a 11pax lobster menu dinner on 30.7.2014 & everyone simply swore by it, and according to one, it now displaced my lava cake & tofu cheese cake as his favourite, but you know often times it’s just a change, something new for the time. 🙂

tiramisu

tiramisu – a charming dessert

it was a surprise to me but as it turned out, tiramisu was the easiest of all the desserts i have made. 🙂

i used 1/2 portion of the video recipe i saw here.

i separated the egg yolks & white of 3 eggs. my son had bought me a hand mixer from UK when he was back in dec2013 & i decided to use it for the first time.

whisking the eggs to soft peaks was a breeze. 🙂 i added 2 tablespoon sugar as i whisked to soft peaks, as chef john of food wishes.com called, the shaving cream consistency. haha! 🙂

i added 250g mascarpone cheese to the yolks & whisked to get the nice custard. then i folded the meringue in 2 batches into the custard. that’s done.

i put 200ml freshly grounded expresso from my coffee machine in a flat dish & added 1.2 tablespoon of brandy (otard), 1 teaspoon of vanilla essence & 1 teaspoon sugar.

then i took the savoiardi finger biscuits & dipped them lightly in the expresso & lined one layer on the glass dish. i added 1/2 the custard then another layer & the custard again. i finished off by dusting cocoa powder through a sieve & then using a large knife scrapped the chocolate flakes from the back of a chocolate bar & added to the cake. then i left it in the fridge overnight.

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu – a charming dessert

well the result was nothing less than sensational, not too sweet, nice expresso & liquor, and marvellously consistent malleable textured cake. 🙂

i think i know what’s the next cake i will try to make – a banoffee cake!

c.h.e.f andy

Ingredients –

  • 250g mascarpone cheese
  • 3 eggs separate into egg yolks & whites
  • 16 finger savoiardi biscuits
  • 200ml expresso
  • 4 tablespoon + 1 teaspoon sugar
  • 1 teaspoon vanilla essence
  • default 2 tablespoon brandy (sometimes i use 4 tbsp or 60ml for some of my friends who love more brandy, haha!)^^

Directions –

  1. separate the egg yolks & whites of 3 eggs.
  2. using a hand mixer, whisk the eggs to soft peaks. add 2 tablespoon sugar as you whisk to soft peaks, as chef john of food wishes.com called, the shaving cream consistency.
  3. add 250g mascarpone cheese to the yolks & whisk to get the nice custard. then fold the meringue in 2 batches into the custard.
  4. put 200ml freshly grounded expresso in a flat dish & add 1.5 tablespoon of brandy (otard), 1 teaspoon of vanilla essence & 1 teaspoon sugar.
  5. then take the savoiardi finger biscuits & dip them lightly in the expresso & line one layer on the glass dish. add1/2 the custard then another layer of finger biscuits & the custard again. finish off by dusting cocoa powder through a sieve & then using a large knife scrap chocolate flakes from the back of a chocolate bar & add to the cake. then i leave it in the fridge overnight.