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!!

Carrot cake with cream cheese frosting

Carrot cake is my all time favourite cake beside butter cake. After i tried the Quay Po Cook's carrot cake with cream cheese frosting, i totally fall in love with this cake, a perfect carrot cake recipe. Earlier i did not serve carrot cake with cream cheese frosting, after i tried with cream cheese, I know i will not miss to prepare cream cheese frosting whenever i bake a carrot cake next time, they are the best combo! Last weekend, i brought this cake to a "gang dinner" at a Korean BBQ restaurant and all my girl friends were very impressed with this cake.

I use my new slim and long baking pan to bake this carrot cake. All this while i did not add nutmeg powder but after i tried this recipe, I realized that adding nutmeg powder really make this carrot cake taste even aroma..So don't miss to add nutmeg powder if you wish to bake one.

I did not apply the cream cheese frosting before i bring to the dinner as i afraid it will mess up the packing. I only apply cream cheese frosting before serving.

I have changed the recipe from cups to gram as i prefer use gram to measure.

Carrot cake with cream cheese frosting
Recipe source: carrot cake adapted from Quay Po Cooks, with changes to the cream cheese frosting. Makes a 2"x2"x9" pan or a normal size of loaf pan.

Carrot cake
150g finely shredded carrots
130g all purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
80g caster sugar
80g brown sugar
1/4tsp nutmeg powder
1/4tsp cinnamon powder
100g corn oil
1/2tsp vanilla extract
2 eggs, lightly stir
40g walnut, chopped (next time, i will add more)
40g raisins ( i use mixed dried fruits)

Method
1. Sift flour, cinnamon, nutmeg, baking powder and baking soda in a mixing bowl.
2. Add in caster sugar, salt and brown sugar, stir well.
3. Add in carrots, corn oil, vanilla extract and egg, beat for few minutes till mixture well combined.
4. Add in walnut and dried fruits, mix well.
5. Pour in a greased and line baking pan, bake at pre-heated oven 180c for 40mins.
6. Cool on a wire rack and apply cream cheese frosting.

Cream Cheese frosting

150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.