Tangerine Cheesecake

Baked this cheesecake for my friend's birthday. I was looking for a light and fresh cake idea, then came up with the idea of experimenting with tangerines that I bought a few days earlier. I used to make strawberry or blueberry cheesecake. But never this one. Hope it will turn out good.

Surprisingly it turned out great! :) Love it!

I used basic recipe from Philadelphia Cream Cheese Packaging everytime I make cheesecake. Sometimes I modified it a little bit to make another flavor of cheesecake.



Tangerine Cheesecake
Ingredients :
12 biscuits (any biscuits will do, you can even use oreo)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
300 gr PHILADELPHIA Cream Cheese, softened
1 Tbsp tangerine rind, grated
3 Tbsp flour
1 Tsp vanilla
1 cup yoghurt
4 eggs
1/4 cup tangerine juice (from 2-3 small tangerines)

Tangerine Topping
Ingredients :
1 cup ground tangerines, seeds removed before grinding
3 Tbsp granulated sugar
1 Tsp maizena/corn flour



Directions :
1. Heat oven to 325˙F. Line 13x9 inch pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour, tangerine rind and vanilla until blended. Add yoghurt; blend. Add eggs, 1 at a time, mixing on low speed until blended. Blend in tangerine juice.
3. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes until crust browns lightly.
4. Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then refrigerate.
5. Top with tangerine marmalade and serve. Makes 16 servings

How to make Tangerine Topping :
To grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until sugar dissolves. Let it boil. Add corn flour to thicken the juice. Cool and spoon over top of cheesecake. Decorate the the cheesecake with sliced tangerines.

KBB #25 : Pear Scones

Happy 4th birthday KBB. Gak berasa udah hampir 4 tahun join dengan klub baking ini. Banyak banget belajar dan dapet ilmu berguna dari tema-teman yang hebat-hebat. Bukan cuman belajar baking, kita juga sempet belajar foto bareng-bareng. Semoga pertemanan ini terus terjalin ya. Love you all.

Dan untuk edisi ulang tahun ini, saya memilih untuk membuat scones dengan based buah-buahan. Karena di rumah lagi banyak pear, ini karena salah beli pear, anak-anak gak terlalu suka dengan pear jenis ini, agak sepat rasanya...hihihi jadi daripada mubazir mending dibikin scones sekalian.



Pear Scones (the original recipe is Apple Scones, I changed the apples with pears)
source : joy of baking



Ingredients :
2 cups (280 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1 large egg
1/2 cup (120 ml) milk
1 teaspoon pure vanilla extract

Filling:
1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.5 cm) chunks
2 tablespoons (30 grams) granulated white sugar
1/4 teaspoon ground cinnamon

Directions :
Apple Scone Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) glass pie plate.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.



Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with a little milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.



Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.

Serves 6 to 8.

KBB #23 : Cheesy Fun : Lemon Cheesecake

Maafkaaannnnnnnnnnn saya telat publish, karena foto sempet nyempil entah di mana, bikin pusing nyari-nyarinya. Waktu baru pertama kali baca resepnya...alamak jantung mo copot, secara bahan-bahannya ya bow, mehitawati semua. Mascarpone dan ricotta-nya itu loh. Tapi ya dibela-belain juga, karena feeling saya, ngeliat dari komposisi bahan-bahannya, cheesecake ini bakal enak banget.



Selama proses pembuatan gak ada masalah sama sekali. Waktu liat cheesecake mulai kuning keemasan di dalam oven, rasanya seneng banget dan udah kebayang ntar bakal didandanin kayak apa buat foto-foto. Di pertengahan proses pemanggangan, bagian atas loyag saya tutup dengan aluminium foil supaya matangnya merata dan bagian atas tidak cepat gosong.

Tapi hikssss terjadi kecelakaan...lah kok ya bisa lupa matiin oven pas ninggalin cheesecake ini. Baru inget pas udah mo pulang groceries shopping, kok perasaan belum matiin oven....hiyaaaaa....lemes banget rasanya. Kebayang itu mascarpone dan ricotta mahal kebuang percuma. Selama perjalanan pulang mo nangis rasanya.

Begitu sampe rumah langsung lari ke dapur. Dan bener aja kan, belum matiin oven *nangis kejer*. Buru-buru ngeluarin cheesecake dari oven dan buka lapisan aluminium foilnya....ternyata oh ternyata...phuuiiihhhhhh..... gak item-item amat dan gak gosong-gosong amat. Pertama ketolong sama tutup alu foil, kedua karena saya set di api kecil. Padahal ditinggal selama 1 jam bow!!! Alhamdulillah gak kebuang. Dan ternyata bener banget kan, cheesecake ini enak banget. Beda rasanya dari cheesecake yang pake cheese cream. Harga emang gak bohong :D

Owiyah terjadi kesalahan juga dalam pengerjaan lapisan kacang. Karena gak teliti baca resep, kacang tidak saya spread di sekeliling loyang tapi hanya di dasar loyang aja.

Lemon Cheesecake
Sumber: Successful Baking



Bahan-bahan :
Untuk 8-10 porsi
¼ cup port ----- (*sejenis wine - bisa diganti)
¼ cup orange juice
75g sultanas
150g mascarpone
400g ricotta
125g gula kastor
2 btr telur, pisahkan kuning dan putihnya
3 buah lemon, parut kulitnya
60g tepung terigu
80g manisan apricot, iris tipis

Crust:
30g mentega tawar
185g kacang2an, haluskan
8 sdt gula kastor
4 sdt dark brown sugar
½ sdt bubuk kayu manis
¼ sdt bubuk mixed spice

Panaskan oven 170C. Siapkan loyang ukuran 23cm, olesi dasar dan sisi2 loyang dengan mentega leleh. Alasi dasar loyang dengan baking paper, lalu olesi mentega leleh.

Panasi port, orange juice, dan sultanas di dalam panci selama 5 menit. Angkat dari api, tutup dan biarkan selama 15 menit.

Crust: panaskan mentega hingga leleh, masukkan kacang2an, semua gula dan rempah-rempah; aduk rata. Letakkan di dasar dan sisi loyang, tekan-tekan supaya padat dan melekat.



Kocok mascarpone dan ricotta hingga lembut, lalu masukkan gula, kuning telur dan parutan kulit jeruk, lalu masukkan tepung, aduk hingga rata dan lembut. Masukkan campuran sultanas-port-orange juice dan apricots.



Kocok putih telur di dalam mangkuk yang bersih dan bebas lemak hingga soft peaks. Masukkan putih telur kocok ke dalam campuran keju. Tuang ke dalam loyang, ratakan permukaannya.



Letakkan loyang ke atas loyang oven/loyang biscuit (oven tray/baking tray), panggang selama 1 jam, atau hingga permukaan cheesecake set tengah2nya dan berwarna emas kecoklatan di sekelilingnya. Matikan oven. Biarkan cheesecake di dalam oven dengan pintu dibuka sedikit selama 50-60 menit.

Keluarkan cheesecake dari oven. Gunakan pisau tumpul secara perlahan ke sekeliling cheesecake, lalu biarkan hingga betul2 dingin. Keluarkan cheesecake dari loyang dan dinginkan dalam kulkas selama 2 jam sebelum disajikan.

Tips: olesi mentega leleh ke sekeliling loyang agak tebal sehingga crust kacang akan terbalut secara merata.

Tiramisu Cheesecake

Sebenernya cake ini aslinya pake Mascarpone Cheese yang merupakan ciri khas tiramisu. Tapi berhubung gak ada mascarpone, gue substitute dengan cream cheese. Untuk frostingnya gue juga pake resep sendiri, krim kental dikocok sampe mengembang terus campur dengan cream cheese dan sedikit butter plus gula icing. Sengaja gue cetak jadi cupcake supaya enak makannya. Buat yang punya anak-anak, sirup kopi bisa diganti dengan coklat (pake coklat bubuk, caranya sama dengan bikin sirup kopi)

Step-nya sih keliatannya aja panjang, tapi sebenernya nggak kok. Rasanya? Recommended banget!




Makasih ya mama Pindi aka Findrie K. Irawan. TFS!

Tiramisu Cupcake
(in Bahasa Indonesia)
source : Mama Pindi's Kitchen

I. Mascarpone Cheese Cake

Bahan:
(campur dan ayak)
50 gr tepung terigu
50 gr tepung maizena
Bahan:
60 gr mentega tawar
250 gr Mascarpone cheese, biarkan pada suhu ruang
120 ml whip cream
5 kuning telur
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 batang Vanilla, srapped ambil bagian dalamnya

Caranya:
Siapkan loyang cupcake, Pasang oven 150 derajat Celsius, masukkan alas loyang yang diisi air panas.

Campur mentega, Mascarpone cheese, whip cream, vanilla pod & batangnya dalam wadah.
Didihkan dengan api kecil, aduk hingga lembut, angkat dari api (diamkan sampai uapnya hilang).

Masukkan campuran tepung, aduk rata. Masukkan kuning telur aduk rata. Buang batang Vanilla. Sisihkan.

Kocok putih telur hingga berbusa, masukkan gula sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).

Tuang 1/3 adonan putih telur ke adonan mascarpone cheese, aduk rata. Tuang campuran ini ke sisa adonan putih telur, aduk rata.

Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 20-30 menit sampai permukaan matang, kuning keemasan. Keluarkan dari oven. (Cara test kue sudah matang atau belum, tusuk dengan tusuk gigi, bila adonan lengket di tusuk gigi maka kue belum sepenuhnya matang, bila sudah tidak ada yg lengket, tandanya kue sudah matang secara menyeluruh).

Setelah benar-benar dingin, lepaskan cake dari loyang, taruh di atas rak kawat hingga dingin.

II. Coffee Syrup
1 sachet bubuk kopi instan, seduh air hangat (pilih yang bau kopi-nya strong)
2 sdm Rhum (optional)
2 sdm Kahlua (optional

III. Mascarpone Frosting
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup gula halus
Kocok cream dengan mixer hingga mengembang dan stiff peak (kaku). Di wadah lainnya, kocok mascarpone dan gula hingga halus. Kemudian campur whipped cream kedalam mascarpone hingga rata.



IV. Penyelesaian
Bila cup cake sudah dingin, berikan beberapa sendok cairan Kopi hingga cake terlihat coklat. Jangan ragu untuk memberikan kopi yang banyak hingga meresap ke dalam kue, karena ini yang akan membuat rasanya beda. Masukkan mascarpone frosting ke dalam plastik segitiga dan gunakan tip yang diinginkan lalu semprotkan ke atas masing-masing cupcake hingga habis. Taburi coklat bubuk, lalu hias dengan coklat serut. Tambahkan buah dan daun mint sebagai pemanis.

Cherry Cheesecake

Having a long vacation, from Istanbul and then Indonesia, made me baking blue. For almost 1,5 mos, I didn't touch my baking tools ;). Now, I'm kicking and alive...it's time for me to strike back in the kitchen :D. Please take a seat, have a cup of tea and enjoy my cheesecake.



Cherry Cheesecake (Philadelphia New York Cheesecake)
Prep : 15 min.plus refrigeration
Bake : 40 min.



Ingredients :
6 honey maid honey grahams, crushed (Dita - any biscuits will do, you can even use oreo)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened (Dita - I used 300 gr cream cheese)
3 Tbsp flour
1 Tbsp vanilla (Dita - Use only 1 Tsp. If you use 1 Tbsp, believe me it will turn out bitter)
1 cup sour cream (Dita - I used yoghurt)
4 eggs
1 can cherry pie filling

Directions :
1. Heat oven to 325˙F. Line 13x9 inch pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
3. Bake 40 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
4. Top with pie filling and serve. Makes 16 servings

Baby Cheese Cake with Toffee Plum Berries

I have some favorite cooking & baking magz, Woman's Day, CookingLight and Better Homes and Gardens. They always write interesting articles about healthy food, simple meal and great food photography of course! :D. Unfortunately, here in Kuwait I can not find the CookingLight mag. Gue suka banget resep-resep di majalah ini. Thanks to Oni yang udah mengenalkan gue ke majalah ini...fufufuuuu....I miss this mag, Ni! Biar kata ada websitenya, but still enakan baca majalahnya.



Tapi akhirnya nemu juga majalah lain yang cukup bisa memupus rasa kecewa gue, Better Homes and Gardens aka BHG. Not bad though :). Walopun memang isinya gak melulu soal cooking dan baking but I found some healthy recipes for family there, yet easy (that's the most important thing as I'm not a morning person, so I always in a hurry in the kitchen to prepare meal for my family).

Who said you don't need inspiration in the kitchen? Yayyy...Siapa sih yang gak pernah ngalamin cooking blue, males masak atau mati gaya gak tau mau masak apa? Actually there are so many ways to deal with cooking blue. I used to googling around or blogwalking or try to find cooking video/podcast (thanks to technology and thanks to all my talented blogging fellows who don't mind to share their recipes) or buy myself cooking/baking books and magazines.



This one is the recipe from BHG I've tried. Easy to made dessert for your family. It called Baby Cheese Cakes with Toffee Pears but since I didn't have pear in my hand, I used plums, raspberries and strawberries. Delicious as I expected. And cute of course with its mini shape :). Slip of my mind aja, bikin cheese cake tapi seukuran cupcake, udah gitu crust-nya pake oatmeal.



Baby Cheese Cakes with Toffee Pears

Ingredients :
3/4 cup quick cooking rolled oats
1/4 cup finely chopped walnuts (gue pake oats yang uda ada campuran cincangan kacang-kacangan)
1/4 cup packed brown sugar
3 tbsp. butter, melted
1 package cream cheese, softened
1 egg
2 oz. crumble blue cheese (gue gak pake)
1/4 cup dairy sour cream
2 tbsp. butter
1/2 packed brown sugar
2 tbsp. whipping cream
4 pears, cored and sliced (gue pake plum, raspberry dan strawberry)
1/4 tsp. vanilla
1/2 cup lightly toasted broken walnuts

Directions :
1. Preheat oven to 375 F. Line eight 2 1/2-inch muffin cups with foil or paper bake cups; set aside.
2. For crust, in bowl stir together oats, 1/4 cups walnuts, 1/4 cup brown sugar and the 3 tbsp. butter untul combined Spoon 2 rounded tbsp. oat mixture into each prepared muffin cup. With bottom of a narrow glass press down lightly. Bake 8 minutes or until lightly browned. Cool slightly on wire racks. Reduce oven temperature to 325 F.
3. For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add egg and beat just until combined. Stir in blue cheese and sour cream.
4. Spoon well-rounded tbsp. of the cheese mixture into each crust-lined muffin cup. Bake 20 minutes or until slightly puffed and set. Cool 30 minutes. Remove from cups. Place on tray, cover and refrigerate at least 2 or up to 24 hours. Let stand at room temperature for 30 minutes before serving.
5. For toffee pears, in large skillet melt the 2 tbsp. butter over medium heat. Add the 1/2 cup brown sugar and cream. Cook and stir untul bubbly. Add pears. Cook, stirring occasionally, 5 minutes or until pears are tender. Remove from heat. Stir in vanilla. Cool slightly.
6. To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tbsp. brown sugar-cream mixture into each of 8 dessert dishes. Top with cheesecake. Spoon pears around cheesecakes. Sprinkle each with toated walnuts.

Source : Better Homes and Gardens, February 2008.

What Mango Can Do?

Lebaran kali ini, udah rencana mo bikin cake. Kalo kue kering, gak sempet lah ya (import aja dari tempat mama)...*ntar baby Leia keburu ngamuk minta susu deh, emaknya "autis" di dapur.* Gue juga udah memutuskan gak mau bikin cake yang eneg, yang berat dan yang nyoklat banget. Soalnya masakan-masakan khas lebaran sendiri udah "berat". Jadi pilihan jatuh pada cake dengan bahan dasar buah-buahan. Apalagi kalo pake buah dengan rasa-rasa asem manis, pasti seger deh.

Kebetulan punya mangga mateng, tadinya mo bikin Mango Tart. Tapi pas ngintip isi kulkas, ternyata masih ada sisa Cream Cheese. Ya udah, mending dibikin Cheesecake Mangga aja. Bikinnya cepet lagi.

Rasanya...hhmmmmmmm YUMMY!! Asem-asem manis dengan wangi mangga, ringan dan gak eneg. Saran gue pake mangga kweni kali ya, kalo pake harumanis kurang wangi. Jumlahnya juga boleh ditambah jadi 4 buah mangga. Takaran gula di adonan cream cheese boleh dikurangin dikit jadi 1 cup, biar gak kemanisan.



Mango Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:
3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs

Serve with:
Sliced, peeled and pitted mangoes

Instructions:
For Crust:
Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

For Filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the reserved 2 cups mango puree and beat until well blended. Pour filling over crust in pan.

Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

Makes 12 servings.
Source: Bon Appétit, September 2001

Sumber : Diana's Desserts

Strawberry Delight Japanese Cheese Cake

Ngarang banget gak sih judulnya! Biasanya Japanese Cheese Cake (JCC) gak diberi topping macem-macem, hanya olesan selai aprikot yang dipanasin aja. Tapi, dasar gak puas dengan penampilan yang sederhana banget itu (walopun rasanya lembyut bambang-Si JCC ini terasa lembut tapi tidak se-creamy Cheesecake biasa yang mudah hancur), Mamin berinisiatif mendekor si JCC biar lebih cantik penampilannya.

Modal tambahannya adalah Butter Cream, Strawberry Paleta (tanpa buah) dan Almond panggang iris. Susun sana sini...Taaarraaaa....jadi deh kayak gini!



Owiyah, ini resepnya yah :

Bahan :
Campur dan ayak :
50 gr tepung terigu
50 gr tepung maizena

60 gr mentega tawar
250 gr cream cheese, biarkan pada suhu ruang
120 ml whip cream
3 kuning telur
1 butir telur
2 sdt kulit jeruk lemon parut
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 sdt air jeruk lemon

Topping :
2 sdm selai apricot
2 sdm air

Cara membuat :
1. Siapkan loyang bulat 22 cm, alasi kertas roti, olesi mentega. Pasang oven 150 derajat Celsius.
2. Campur mentega, cream cheese dan whip cream dalam wadah. Didihkan dengan api kecil, aduk hingga lembut, angkat dari api.
3. Masukkan campuran tepung, aduk rata. Masukkan kuning telur dan 1 butir telur, aduk rata. Masukkan kulit jeruk lemon, aduk rata, sisihkan.
4. Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).
5. Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata. Tuang campuran ini ke sisa adonan putih telur, aduk rata. Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 75 menit sampai permukaan matang, kuning keemasan. Keluarkan dari oven.
6. Setelah benar-benar dingin, lepaskan cake dari loyang. Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.

Sumber: 35 Variasi Resep-resep Cheesecake by Yasaboga.

Note :

Yang dimaksud dengan panggang cara au bain marie adalah teknik memanggang dengan air. Tujuannya agar cake matang dalam keadaan lembab dengan tekstur yang lembut. Beberapa tip pemanggangan dengan cara au bain marie :

1. Air dalam loyang harus mencapai setengah tinggi loyang kue.
2. Sebelum dituang ke loyang, air harus dipanaskan dulu sampai mendidih. Tapi setelah berada dalam oven, air harus dijaga jangan sampai bergolak/mendidih dan tidak masuk ke dalam kue.
3. Kalau air kurang dan yang dimasukkan tidak cukup panas, cake tidak akan matang

Sumber: Ririe dan majalah Santap