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Strawberry Swirl Cheesecake

February 23, 2013 4 comments

strawberry swirl cheesecake 1a

This cake would have been the perfect Valentine’s day Cake. But Valentine’s day this year didn’t fall on a weekend. It fell on a Thursday.

I couldn’t make a cheesecake on a weekday.

Not with the long baking hour involved.

So, I thought I would get my act together in the weekend (dates 16-17 Feb) to make this post Valentine day cake.

But nope, I waited another week. And made this cake today (23 Feb).

So here goes my post-post Valentine Day Cake.

strawberry swirl cheesecake

Hope everyone had a blast celebrating it.

Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake

crust
2 cups / 180g oreo cookies without the filling
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract

strawberry swirl cheesecake
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp Grand Marnier
1 cup strawberries, puréed
2 tbsps sugar

Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.

Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface

For strawberry swirl: mix the sugar and the strawberry purée together then top the cheesecake batter with the mixture and create the swirl design by running a toothpick through the surface.

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.

 

 

 

 

 

 

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Happy Birthday Sis!

February 8, 2013 8 comments

It feels G-R-E-A-T to be back to normal life. The great flood has made me appreciate things i have taken for granted in my life. Little things like clean running water, electricity, and the internet.

Water rose up to my knees in my home during the flood. Electricity was cut off. Our water tanks were contaminated with filthy flood water.

I evacuated my home on day#2 of the flood. Water level stayed stagnant for up to a week. And i know of some people and friends who didn’t evacuate their homes and stayed in their water logged homes for the entire week. I declare them as heroes.

Anyway, enough of my ramblings, Here is what i have for you today.

A pink Ombre Cake.

ombre cake 2a

A cake with piped roses of colours that gradually get darker.

Or so it was supposed to be.

Halfway pipping, i realized that i probably had too much white. Another layer of pink would have been nice.

Oh, in case you were wondering what the “happy birthday” was for, it’s for my sister.

Happy Birthday Sis!

 

Ombre Cake

Taken from Sajian Sedap

Recipe in Indonesian

Bahan-bahan/bumbu-bumbu:
15 kuning telur
9 putih telur
225 gram gula pasir halus
1/4 sendok teh garam
1/2 sendok makan emulsifier (sp/tbm)
185 gram tepung terigu protein rendah
30 gram maizena
40 gram susu bubuk
3/4 sendok teh baking powder
150 gram mentega tawar, lelehkan
75 gram white cooking chocolate, lelehkan

Pewarna Ungu

Bahan Filling:
200 gram cream cheese
100 gram mentega tawar dingin
50 gram gula tepung
175 gram white cooking chocolate, lelehkan
125 gram krim kocok

Bahan Olesan:
250 gram butter cream putih
75 gram butter cream biarkan putih
75 gram butter cream, tambahkan 3 tetes pewarna ungu 3 tetes, aduk rata
75 gram butter cream, tambahkan 7 tetes pewarna ungu
75 gram butter cream, tambahkan 15 tetes pewarna ungu
75 gram butter cream, tambahkan 1/8 sendok teh pewarna ungu
Cara membuat:

  1. Kocok kuning telur sampai kental. Sisihkan.
  2. Kocok putih telur dan garam sampai setengah mengembang. Tambahkan gula pasir halus sedikit-sedikit sambil dikocok sampai mengembang.
  3. Masukkan kocokan kuning telur dan emulsifier. Kocok hingga mengembang kembali.
  4. Tambahkan tepung terigu, susu bubuk, maizena, dan baking powder sambil diayak dan diaduk rata.
  5. Masukkan margarin leleh dan white cooking chocolate leleh sedikit-sedikit sambil diaduk perlahan.
  6. Bagi adonan 5 bagian. Adonan 1 ditambahkan 1/2 sendok makan pewarna ungu. Adonan 2 ditambahkan 3/4 sendok teh pewarna ungu. Adonan 3 ditambahkan 1/8 sendok teh pewarna ungu. Adonan 4 ditambahkan 15 tetes pewarna ungu. Adonan 5 biarkan putih.
  7. Tuang masing-masing adonan ke dalam loyang bulat diameter 20 cm tinggi 3 cm yang dioles margarin dan dialas kertas roti.
  8. Oven dengan api bawah suhu 190 derajat Celsius 20 menit sampai matang.
  9. Filling, campur cream cheese dan mentega tawar. Kocok hingga lembut. Tambahkan gula tepung dan white cooking chocolate leleh. Kocok rata. Masukkan krim sedikit-sedikit sambil dikocok perlahan. Aduk rata.
  10. Ambil selembar cake. Oleskan filling. Tumpuk dengan cake lainnya. Lakukan hal yang sama sampai habis dengan urutan warna yang paling gelap di bagian bawah.
  11. Olesan, kocok butter cream sampai lembut.
  12. Bagi 6 bagian adonan. Satu bagian biarkan putih. Sisanya ditambahkan pewarna ungu dengan warna bergradasi seperti warna cake.
  13. Tutup seluruh permukaan cake dengan butter cream putih. Semprotkan warna yang paling gelap di bagian paling bawah, bergradasi dengan warna paling muda di atasnya. (Kn)