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Mocha Cheesecake

 
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Dralion
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Joined: 09 Jun 2005
Posts: 104
Location: Netherlands

PostPosted: Fri Jun 02, 2006 2:21 am    Post subject: Mocha Cheesecake Reply with quote

i hope you guys like it Smile








Mocha Cheesecake

Base

125 gm Butter
1 tbsp Instant coffee powder mixed with 1/2 tbsp hot water
200 gm Digestive biscuits,finely ground
40 gm Light brown sugar
50 gm Ground almond/hazelnut

Greased then line the base of a 23 cm springform tin.
Melt butter in pan over low heat,stir in coffee mixture,finely ground biscuits,ground almond/hazelnut and light brown sugar.
Stir till well mix and just fragrant.(carefull not to burn the mixture)
Press the biscuits mixture evenly into prepared springform tin with the back of a metal spoon.

Melt 60 gm of Dark cooking chocolate(chopped finely) with 2 tbsp UHT Chocolate milk or normal fresh milk over double boiler(at low heat).
Pour the melting chocolate mixture over biscuits base,spread evenly and refrigerate till needed.

Filling

500 gm Cream cheese
150 gm Light brown sugar
2 1/2 tbsp Instant coffee mixed with 2 tbsp hot water
2 tbsp + 2 tsp Cornflour,sifted
4 Eggs,light beaten
300 ml whipping cream

Preheat oven to 140'c.
This cheesecake is steam-bake.
Wrap the outside of the springform tin with heavy-duty aluminium foil to prevent water from seeping into the pan.keep in fridge while prepare the filling.
Beat cream cheese and light brown sugar till smooth.
Add in the coffee mixture and sifted cornflour,stir till well mix.
Pour in lightly beaten eggs and stir till well combine.
Pour in the whipping cream and blend until mixture thickens.
Pour filling on prepared biscuits base and place the tin in a larger pan, then filled the larger pan with hot water about 3/4 full.
Steam bake the cheesecake at lowest rack/shelf of the oven for 1 hour and 10 minutes or untill filling is set but slightly soft in the centre.
Turn off oven and leave the cake in oven for 30 minutes with door closed.
Remove water bath and leave cake to cool in oven with door ajar.
Chill cake in fridge for 5 hour or overnight.

Topping

200 ml Whipping cream,whipped till slightly thicken
30 or 50 gm icing sugar,sifted (depent how sweet you like)
2 tsp gelatin + 40 ml water
2 tbsp Coffee liqueur (Optional)

Stir sifted icing sugar into the thicken cream.Set aside.
Dissolved gelatin over double boiler (at low heat) until mixture clear.
Stir the thicken cream non-stop while adding the hot gelatin.Stir till well combine.
Add in coffee liqueur if use.
Pour the thicken cream mixture over cooled cheesecake and refrigerate till topping set.
Unmould and decorate cheesecake with piping melted chocolate and coffee bean.
Slice cheesecake with a warm knife.
Smile
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Fri Jun 02, 2006 2:37 am    Post subject: Reply with quote

Oh my God... that is one beautiful Cheesecake.
It looks so perfect.
Thank you so much for the recipe.

One more thing ... could you describe what is the steaming settings?
I tried the chocolate cake and 3 time I had failed, because I can't figure out what you put in the oven and how.

I end up placing 3 trays full of water in the oven and stil didn't work.
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Dralion
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Joined: 09 Jun 2005
Posts: 104
Location: Netherlands

PostPosted: Fri Jun 02, 2006 2:47 am    Post subject: Reply with quote

MamaC wrote:
Oh my God... that is one beautiful Cheesecake.
It looks so perfect.
Thank you so much for the recipe.

One more thing ... you steam it in the wok? covered the cake or not?


thks mamaC Mr. Green .....
it don't look perfect to me :roll: coz i am too lazy to complete the cheesecake with the topping decoration.....the topping look too plain and white huh :roll:
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Fri Jun 02, 2006 2:52 am    Post subject: Reply with quote

I need to understand how are the steaming steps you use.

You cover the (Bottom) of the tray with aluminum foil and then you place this in another larger with hot water?
Sort of bain-marie?

Is this the same you used for the moist chocolate cake?

Thank you

No... that is what I like the smooth top... because you can decorate each piece anyway you want.
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Dralion
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Joined: 09 Jun 2005
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Location: Netherlands

PostPosted: Fri Jun 02, 2006 3:27 am    Post subject: Reply with quote

MamaC wrote:
I need to understand how are the steaming steps you use.

You cover the (Bottom) of the tray with aluminum foil and then you place this in another larger with hot water? Yes,cover the outside springform tin with foil before place in the larger tray or pan
Sort of bain-marie? it is a bain marie :lol: but sometimes we called it steam bake
Is this the same you used for the moist chocolate cake? no,that steam moist chocolate cake is steamed in a steamer like how they steam the christmas pudding
Thank you

No... that is what I like the smooth top... because you can decorate each piece anyway you want.
actually i want to pipe some melting chocolate on it while the topping is still semi-soft then make it look like a spider-web effect but i am so tired and also too lazy... island
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Fri Jun 02, 2006 3:29 am    Post subject: Reply with quote

Thank you so much... I got so confused about this "steaming procedure".

I love all your deserts and want to figure out how to make them the right way.
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Dralion
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Joined: 09 Jun 2005
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PostPosted: Fri Jun 02, 2006 3:34 am    Post subject: Reply with quote

MamaC wrote:
Thank you so much... I got so confused about this "steaming procedure".

I love all your deserts and want to figure out how to make them the right way.


i hope you like it but a word of warning this cheesecake is veryyyyyy rich and is a superb dessert for after a light meal......
Serve only thin slices to your family coz it is sooo richhhhh :lol:
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Fri Jun 02, 2006 9:46 am    Post subject: Reply with quote

Dralion

Looks like another great recipe (just like your moist chocolate cake). Going to give it a try soon. Questions though ...

1. What type of whipping cream do you use? Dairy or non dairy?
2. My electric oven is small, my springfoam tin is already 12" and I do not have a bigger baking tin, so I am not able to steam bake it as mentioned. Do you think I could put small bowls of water under my baking rack and steam bake it this way?
3. When you say "this cake is rich", is it rich because of the cheese and cream?
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Dralion
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Joined: 09 Jun 2005
Posts: 104
Location: Netherlands

PostPosted: Fri Jun 02, 2006 3:57 pm    Post subject: Reply with quote

Linda wrote:
Dralion

Looks like another great recipe (just like your moist chocolate cake). Going to give it a try soon. Questions though ...
Hi Linda,
i hope you like it... Smile

1. What type of whipping cream do you use? Dairy or non dairy? Dairy (non sweetened)
2.My electric oven is small, my springfoam tin is already 12" and I do not have a bigger baking tin,so I am not able to steam bake it as mentioned. Do you think I could put small bowls of water under my baking rack and steam bake it this way? make half ingredients/recipe and use 8 inch springform tin together with a 9 or 9 1/2 inch pan as water bath (use those pan for making kuih one,you know malay people called it loyang kuih) remember to bake at lowerest shelf/rack for the oven
3.When you say "this cake is rich", is it rich because of the cheese and cream?
it is rich because of the amount of whipping cream used in the recipe :lol:

Linda,my oven is small too... island Wait ! let me take some pics and show you how my oven look like...wait ah.......i just wake-up leh......be back soon....
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Linda
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PostPosted: Fri Jun 02, 2006 4:13 pm    Post subject: Reply with quote

Dralion

2. Hmm ... don't have that size. Guess I'll try with my retractable round baseless cake ring to do it.

3. That's great. If it is rich because of the whipped cream, then my family will love it.
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Dralion
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Joined: 09 Jun 2005
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PostPosted: Fri Jun 02, 2006 4:19 pm    Post subject: Reply with quote

Linda, here are the pic's as promised.....





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Linda
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Posts: 319
Location: Singapore

PostPosted: Fri Jun 02, 2006 4:29 pm    Post subject: Reply with quote

Dralion

Thanks for the pic. Our ovens should be about the same size. Mine comes with round racks and move together with the turntable when I bake.

Okay, will try with my baseless ring and see it is.
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Sat Jun 03, 2006 4:51 am    Post subject: Reply with quote

Dralion, please don't take it the wrong way... I am just surprized... oh my my... your oven is so tiny. They make them small because of the kitchen space?
I don't know if could function on normal with an oven like yours.
My microwave is bigger than your oven.

Thank you so much for the pictures.
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As a child my family's menu consisted of two choices: take it or leave it.
Buddy Hackett
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Dralion
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Joined: 09 Jun 2005
Posts: 104
Location: Netherlands

PostPosted: Sat Jun 03, 2006 6:04 pm    Post subject: Reply with quote

MamaC wrote:
Dralion, please don't take it the wrong way... I am just surprized... oh my my... your oven is so tiny. They make them small because of the kitchen space?
I don't know if could function on normal with an oven like yours.
My microwave is bigger than your oven.

Thank you so much for the pictures.


yes, it is a petit oven duel to my small kitchen, i adore those big build in oven,so far this oven done his jobs good..can't complain though.....,
in general baking in bigger oven is always better then smaller oven,
here we called this type of oven as "Table Oven" :lol: (26 litter capacity)
the biggest cake pan can be fit in this oven is 12 inch island but is ok for me coz all my cakes are baked in 8 or 9 inches diffrent shape of pans sometimes even 10 inch also no problem.....it fit just perfect.
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