Roselle Cheesecake 洛神花乳酪蛋糕

This was my 1st time experimented with Roselle ( some may called as Hibiscus or Ribena flowers). I made this Roselle cheesecake about a month ago, at that time, wet maket was flooded with a lot of fresh Roselle. I saw many bloggers made into Roselle jam or syrup. But for me, when i saw Roselle in the market, remind me of the nice and crunchy picked Roselle that i ate from a piece of expensive (RM30 for a slice) Raspberry Pistachio Cheesecake during my trip to Melbourne. Instead of using expensive and imported raspberries, i replaced it with Roselle in this cheesecake.

In fact, I wanted to make this cake again before i post it here. I want to re-confirm the amount of all ingredients as I was busy when making this cheesecake, no proper record down the exact amount of ingredients and also no time to take photos of the steps and even a photo of the fresh Roselle. But too bad, when i want to make this cake again, i can't find any Roselle in the market anymore. 

My daughter said the Roselle filling tasted similar like blueberry..I feel the filling is a bit thick, next time i want to use the filling recipe and make it to a layer of Roselle jelly instead.

But the pickled roselle worth a try, because it was crunchy, tangy and sweet.

For this recipe, not all amount of the ingredients are accurate recorded, especially the amount of water..When i make this cake again next time, i will revise this recipe.

Roselle Cheesecake 洛神花乳酪蛋糕
(recipe source: by Sonia aka Nasi Lemak Lover)

Pickled Roselle in Syrup 蜜汁洛神花
10 Roselle, cleaned, removed seeds and keep the petals
1 fresh-squeezed lemon juice
1 cup sugar
1 cup water

10 Roselle, cleaned, removed seeds and keep the whole Roselle

Method
1. Add Roselle petals, lemon juices, sugar and water in a saucepan.
2. Boil over medium heat for 10mins, discard Roselle petals and retain the syrup.
3. Once syrup has cooled, pour into a glass jar, add in fresh Roselle, cover and keep in the fridge for 2-3 days.
4. Remove pickled Roselle for decorate the cheesecake, and use Roselle syrup to make cordial.


Roselle filling
60g Roselle
60g sugar
180g water (you may need to adjust accordingly)

1/4cup water (you may need to adjust accordingly)
1tbsp corn flour or corn starch

Method
1. Mix Roselle, sugar and water in a saucepan, cook over low heat for 1hour until Roselle turned soft, stir from time to time to prevent burnt.
2. Blend the Roselle jam using a hand blender till fine.
3. Transfer back to a saucepan, add in 1/4cup water, stir till mix well.
4. Add in corn flour to thicken the Roselle filling.
5. Set aside to cool.

To assemble Roselle Cheesecake

One quantity of baked cheesecake- refer recipe here (I halved the recipe to make a 6” cake)
Roasted pistachio, chopped
Roselle filling
Pickled Roselle
whipped cream

Method- Spread Roselle filling on top of the cake. Then frost the sides of the cake with whipped cream, pat with chopped pistachio. Arrange pickled Roselle on top.

Light cheddar cheesecake 车打芝士蛋糕

When i saw Honey Bee Sweet baked this light cheddar cheesecake, remind me that i have so long did not bake this cake. When i started my blog in 2008, i was totally new in baking, the only cake i know how to bake was plain butter cake..and the 1st cheesecake was this cheddar cheesecake which is a very popular recipe from 星厨房. And i just realized that i have never recorded this recipe in my blog before..So this time, i bake again and have it record in my blog. This is a very good cheesecake recipe, with few common ingredients, you can get a light, cottony, spongy and delish cheesecake..Thanks to Hsling for sharing such a great recipe.

Serve this cheddar cheesecake with chocolate fondue, very tasty wor..this was served in the recent Mid-Autumn BBQ party..

see so spongy and cottony of this cheddar cheesecake !!

My little tips to make a succes of this cheesecake:-
1. Beat egg white till stiff or at least close to stiff stage. Because we are using a cake pan that without any tube or insert at the middle (like chiffon pan)..
2. Bake at low temperature at lower rack, we do not want the cake rise too fast or too high and resulted cake deflated later. This cake will shrink a bit and go back to the same level of batter before baking, this is normal for a sponge cake.

Light cheddar cheesecake
(recipe source: adapted from Hsling, with minor changes on the step of preparing)
*makes a 8x8 square pan

6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method
1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.
2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.
3. Sift in the cake flour into the egg yolk mixture and make sure no lumps.
4. Preheat the oven to 150C with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.
6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.
7. Gently fold in the balance egg white mixture with a spatula, mix well.
8. Pour the batter into the prepared pan and smooth out the surface.
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.
10. Let cake sit inside the oven for 5mins with oven door ajar. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

** I will be away for a family vacation the next whole week. I have prepared daily scheduled post about my recent Kyoto and Osaka trip..feel free to check it out later..Take good care and see you all soon..

Raspberry Marble Cheesecake 覆盆子芝士蛋糕

I am so happy from now onwards i can bake this type of heavy cheesecake. Last time my family do not appreciate heavy cheesecake, but after they tasted this Raspberry cheesecake, they were asking for more..



I was so confident, right after seeing recipe in Jane's corner, straight away bake one. But i got a wet and collapsed cake like this. Thanks to "WhatsApp" , immeidately I told my problem to Jane, after we have chat and discussed, then i know where were my problems..Beat egg white too stiff, water seep into the cake, and high oven temperature..The recipe below is after i adjusted to these problems and change a bit of the recipe (like i beat the whipping cream till soft peak)..

Jane also taught me to warm the knife with hot water and clean after each cut, then you can have nice and neat cake after cut. (Thank you so much Jane !!)

Raspberry Marble Cheese Cake 覆盆子芝士蛋糕

(recipe source: adapted from Jane’s corner, with minor changes)
*makes a 8” cake

400g cream cheese, room temperature
40g caster sugar
4 egg yolks
50g low protein flour or cake flour
200g whipping cream, cold from fridge

4 egg whites
90g caster sugar

Raspberry filling (store-bought)

Method
1. Remove whipping cream from fridge, immediate beat till soft peak, set aside.
2. Beat cream cheese with sugar till smooth (I use stand mixer)
3. Add in egg yolks and mix well. Add in flour and combine well.
4. Mix in whipped cream, mix till well combine.
5. Beat egg white till foamy (I use hand mixer), gradually add in sugar and continue to beat till soft peaks.
6. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine.
7. Use a spatula, fold in the balance meringue, fold gently till combine.
8. Pour batter into cake tin (line paper on the bottom), and make marble effect with raspberry filling.
9. Bake at a pre-heated oven at 140C for 75mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin).
10. Cool on a wire rack, remove the cake and chill the cheesecake before consume.

This was how i steamed bake this cake...

I am going to bring this cake to a gang dinner tonight, i hope my girl  friends will like this cake!!