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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

Ever since my pumpkin cheesecake, i found myself dreaming of another cheesecake not too long after. I even thought of certain ingredients that i can play around with!

One of it was yam.

yamcc

I know it may sound a tad weird to you.

Afterall, it’s yam cheesecake!

Whoever thought of mixing yam and cheesecake together? No one sells it in store. No one talks about it before but let me tell ya something. It is seriously quite good!

But i could be biased, i thought.

Simply because i am the person who baked it! :P

So, i brought a piece for the gf (she shared it with another gf) and i got raved reviews! Heh. Not just that, my little judges (Do,Re,Mi) and adult judges in the family all loved it too. With so many thumbs up, it can’t possibly be that bad right??? ^.^

yamcc1

Again, i lovee the yam bits which i left it as it is on purpose when i do the mashing up.

Too smooth a texture sometimes bores me :P

Once more, the sour cream topping rocks though it may seem like an odd pairing. Yam, sour cream topping and cheesecake.. who would have thought it could taste so wonderful? :)

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Yam Cheesecake

Ideal for 8″ cake

Crust

Digestive biscuits 140g

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. Refrigerate for an hour.

Filling :

500g cream cheese

100g castor sugar

3 tbsp corn flour, sifted

2 1/2 eggs

150ml whipping cream

1/2 tsp salt

1 1/2 cup mashed yam

Beat cream cheese and sugar until creamy. Beat in corn flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add cream alternate with mashed yam and lastly, add all other ingredients until well mixed.

Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

Topping :

1 cup sour cream

2 tbsp sugar

1 tbsp rum

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Recipe source : my own

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I know the colour isn’t that attractive. I kinda expected it to be a little purplish but it didn’t unfortunately. I did think of adding a few drops of colouring to it, solely for aesthetics purposes but then, it was for my own family consumption hence forgo i did.

But if you want, you can always add a drop of 2. The contrast will be very lovely :)

Happy trying!

For many Asians, the thought of having pumpkin as savoury dishes or sweet desserts doesn’t quite appeal, what more, pumpkin cheesecake!

Grosssssssss, or so i thought :P

When i first came across pumpkin cheesecake in cookbooks, my first thought waseewwww! nice meh?!?! pumpkin in cheesecake?!?!’

Never had i thought i’d actually baked one so soon! I guess the curiosity got the better of me especially when i have half pumpkin sitting in the fridge rotting away and at least 10 blocks of cream cheese screaming USE ME! whenever i open the fridge door.

But you know what?

I’m glad i baked it :)

pumpkin cheesecake

Because i love it!

I honestly do.

I didn’t anticipate it to be this delectable!

I must say, the cheesecake’s yummy-ness way surpasses my expectation. Never had i thought the combination of mashed pumpkin, cinnamon, nutmeg and cream cheese could be this lethal! Heh.

The natural au sweetness from the pumpkin, hint of sweetness and woody-ness from the spices and last but not least, sourish after taste from the cream cheese. And oh! The grainy texture from the not-so-smooth pumpkin mash.. I tell you, it’s ooh la la!!

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Pumpkin Cheesecake

Ideal for 8″ cake

Crust

Digestive biscuits 140g

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. Refrigerate for an hour.

Filling :

500g cream cheese

100g castor sugar

3 tbsp corn flour, sifted

2 1/2 eggs

150ml milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tbsp rum

1 1/2 cup mashed pumpkin

Beat cream cheese and sugar until creamy. Beat in corn flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add milk alternate with mashed pumpkin and lastly, add all other ingredients until well mixed.

Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

Topping :

1 cup sour cream

2 tbsp sugar

1 tbsp rum

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Recipe source : my own, adapted from here and there :)

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Oh yes, if you are thinking to skip the topping just like what i initally planned to, don’t! I made the trip to NTUC just for the sour cream at the very last minute – actually, the husband went, not me! :P

The sour cream topping totally rocks! Definitely the icing of the cake. I love love love the sourish taste that goes hand in hand with the sweet, woody, musky and a little sourish filling.

So yupyup, don’t skip the topping!

Do feel free to comment if you have any questions and if you just wanna drop a note to say hello :D

Uh huh, comments enabled!

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