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About the Orh Nee Cheesecake recipe

cakes 6 Responses »
Mar 032011

The girlfriend in the States just texted me regarding the recipe which she says didn’t quite work.

After a few texts being exchanged, i realized the girlfriend followed the recipe from the newspaper. I didn’t quite read the recipe printed there but all i know is it was very detailed. Rebecca Lynne Tan, the Straits Times journalist made mammoth effort to re-write my recipe so that it would be much  friendlier to non-bakers.

After the girlfriend complained, i took out the paper to re-read and noticed a few boo boo.

A few things to take note if you are gonna follow the recipe on the paper :

  • do peel the yam first before steaming
  • if you want your cheesecake to have bits of yam, just puree the yam for a shorter period of time
  • if you do not want your cheesecake to have bits of yam, puree the yam till smooth
  • all the mixing is to be done via food processor or mixer — you don’t have to fold in via hand –
  • the purpose of cornflour being added is to prevent eggs from scrambling but in my case (you won’t want that to happen on your first attempt as it can be quite demoralizing), i don’t add it as i understand my oven’s temperature really well and i know i would be baking at the correct temperature (i have oven thermometer). to quote Cindy Mushet, ‘starches mar the texture of a creamy cheesecake and can compromise the flavour as well’.

Do let me know if you have encountered any other problems?

xoxo
Sherie

p.s : to be on the safe side, it is best to follow the orh nee cheesecake recipe on this blog :)

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Orh Nee Cheesecake (Yam Cheesecake)

cakes, me, media & media invite 45 Responses »
Feb 272011

I love Orh Nee.

And i love cheesecake.

After my previous attempt on Yam Cheesecake, i decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best i could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, i knew this version was a failure.

Then i decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!?

But guess what?

It did not!

The truth is, the combination blew me away!

I LOVE IT!

And the family LOVE it!

It was thumbs up from every one including Beep, my fussy 4 years old. I like how all the flavours blend so well together. Most importantly, i like how the yam is the star and how the coconut is just the icing on the cake – literally!

So yes, here you go…. My Orh Nee Cheesecake. :)

Hope you will love this precious recipe of mine as much as i do!

Orh-Nee (Taro) Cheesecake

(Ideal for 8″ cake)

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Filling

  • 500g cream cheese
  • 120g castor sugar
  • 2 1/2 eggs
  • 150ml whipping cream
  • 1/2 tsp salt
  • 1 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.

Topping

  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 1/2 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.

Cool cheesecake completely in pan on rack, about 1-2 hours.

Cover and chill until cold, for at least 4 hours.

Note :

* feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.

———————————

Yup, that’s me! :D

On Singapore’s newspaper – The Straits Times – today (Sunday)!

Thank you Rebecca Lynne Tan, from The Straits Times for the feature :)

Note : if you are following the recipe from the newspaper, please read this.

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Cappucino Fudge Cheesecake

cakes 14 Responses »
Mar 062010

Regular readers would know how much i adore cheesecakes!

In my very humble opinion, BEST cheesecakes are from home. Coffee joints ones really cannot make it -_-

Photobucketfinger print by beep. spot it? ^.^

A recent trip to our regular coffee joint, one bite was all i needed. I knew immediately that they changed their supplier! And true enough, they did (i checked). The latest supplier was crap. They cut down so much of the cream cheese used that i really think they oughtta call it Oreo CREAM + GELATINE Cake instead of Oreo Cheesecake. I detest it so much that i walked to the counter with the cake and spoke to the person in charge — my first time! i usually will just close both eyes –

In the end, they exchanged another slice of cake for me and promised that they will speak to the Manager regarding the new supplier’s cake quality. (they better, otherwise… i’ll not go back again!)

I say, don’t pray pray with cheesecakes hor, especially if i am to eat it! Ha!

When i first saw the cake on Smitten Kitchen’s blog, i knew i had to bake it. MUST.

It’s my kinda cake totally. Heh.

1 layer of chocolate truffle, 1 layer of cappucino cheesecake and 1 thin layer of sour cream topping — my new favourite on cheesecakes! (remember yam cheesecake and pumpkin cheesecake?? *wink*) — how could i not bake it???!?! :P

So baked i did… but a couple of months later after much procrastinating. Heeeee.

Photobucket

That also because Darcy requested it. A chocolate cake, please? he said. Any kind!

Darcy was desperately craving for my cakes.. which is quite abnormal. Maybe, just maybe, the lack of cakes in the house lately contributed to it.  Moreover, bossacafez was coming over the next day.. so all the more i should bake it! :D

I didn’t have much problem with the recipe except for the crust. Being a lazybumbum, i kinda skip the part where i gotta press the Oreo crumbs up the sides — i’m impatient! — hence, the ugly side crust *hide*.

Photobuckettook too long to photograph.. until everything was jelly soft :P

You know, i had such a hard time decorating the cake!

The chocolate gotta be at the right temperature for me to pipe it out nicely. The first attempt was terrible – chocolate was too hard = lines were uneven – then, my second attempt was still terrible – chocolate too soft = no lines!

It was during my third attempt that i managed to get it right… but not without a mess. The chocolate was everywhere when i squeezed it to pipe despite certain efforts to downplay the whole piping thingie. By the time i finished decorating, i was completely drained out — it took so much strength to pipe the chocolate out, goodness gracious me!! –  and had a tummy full with chocolate. I kinda swore off chocolate at that particular moment. HAhahahaa!

Cappucino Fudge Cheesecake

(Adapted from Smitten Kitchen)

Crust
180-200g crushed oreo
5 tablespoons hot melted unsalted butter

Ganache
1 cup single cream
15 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur (i used a combi of Baileys and rum)

Filling
2 * 250g packages cream cheese, room temperature
1/2 – 2/3 cup sugar (own preference)
1 tablespoons rum
2 tablespoons instant espresso powder or coffee crystals
1 teaspoons vanilla extract
2 large eggs

Topping
1 cup sour cream
2 tbsp sugar
1 tbsp rum

A handful of chocolate covered espresso beans (optional)

(i piped them out instead with chocolate)

Make crust: Finely grind cookies. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 8-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 1 1/2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.

Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hid. Beat in flour. Stir rum, espresso powder, vanilla in small bowl until instant coffee dissolves (i just dissolved the powder with 1 tbsp hot water) ; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.

Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.

Make topping: Whisk sour cream, sugar, and rum in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 5- 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you’d like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (or, uh, stars if you realize you do not have the energy nor inclination to practice rosette piping at that hour) of ganache around top edge of cake. Otherwise, have fun decorating freely. Espress(o) — ow — yourself!

Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.

Do ahead: Cake is best made a day ahead, so the flavors have time to settle. The cake also takes enough time to make that it’s best not to rush through it the day you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.

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Oh, if you must know, the cake was polished off the very next day and everyone was begging for more! AND it was a very very rich cake i tell ya. Not for the faint hearted ones :P

p.s : i still have no idea why i cant slice the cake perfectly without having the chocolate stained all over the sides of the cake, despite following every instructions! :(

How do the experts do it???????

pps : using my new prime lens for the first time!!!! :D

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