Super OREO Baked Cheesecake

Pandan Chiffon & Baked Oreo Cheesecake

Baked Oreo and Passionfruit cheesecakes

Baked Avocado Prolly Cheesecake with ganache and pistachio nuts

I always wanted to make avocado cheesecake, but lots of idea in my mind and this time I decided to make baked avocado cheesecake with avocado slices inside.
Then a thin layer of ganache on the top plus crushed pistachio nuts on the top.
This is the 1st attempt and I hope everything is good!

My friends Erjan is actually the one that give me this idea, and the cake actually turn out great!
Avocado prolly is a drink with blended avocado with nuts and chocolate.

This cheesecake is much more creamy because of the avocado and you can see the avocado slices when I cut the cake.
Rich of avocado flavour, Australia avocado is very versatile and used in lots of dishes because the taste is not bitter and it is very good for kids and baby.
Australia selling avocado everywhere and you can get it very easily in fruit store or supermarket :)

For this cake, the ganache and the nuts actually give the cake more taste other than avocado and all of them make good combination.

One of my friend Samuel tasted it and he really likes it ^^

Japanese Cotton Cheesecake for Linda

Cold Blueberry CheeseCake for HUDSON's Birthday

A special request from one of my regular customer for this blueberry cheesecake.
Actually he is after a blueberry cheese mousse cake, but I think it is hard to have cheese and mousse together at the same time as cheese is quite heavy while mousse is lighter.
So I am suppose that he want to have a cold blueberry cheesecake, which is not as heavy as baked cheesecake but with smooth and creamy texture :)

I am using my old recipe for the cheesecake with the combination of blueberry puree from another cheesecake recipe, added some gelatine so that it will set properly int he fridge.

Thank god that it set well in the fridge, or else I have to re do everything :p

I decorate the cake with some whipped cream, coloured into green to make some veins and
leaves then add on some fresh blueberries :)

I am happy with the look, what do you think?
I hope he finds that this cake is similar to the taste that he is looking for,
HAPPY BIRTHDAY HUDSON ^^

First and success Cotton Cheesecake in Melbourne

Back to MELBOURNE again, I did my first cake ^^
This is what I achieved by using a fan forced oven in Melbourne.
The cake is taller than usual one.
The main point is when folding the egg white together with the cream cheese batter, it has to be very gentle and soft motion.

Keeping an eye when the cake is in the oven also very important, because I dont want it to rise too much and cracks.
Top cracks a bit, but when it shrink back to flatten surface the cracks is not that obvious anymore which is so different than the one I make in KK.

Even the cake is tall in height, the texture in the middle not as compact as the usual one.
The texture is very moist and  little bit crumbly, still very nice like eating vanilla ice cream :)
I prefer it to be lower in height so that I can get a compact texture in the middle hehehehe

I hope he will like this cake as everyone does :)

Japanese Cotton Cheesecake for Doris & Jennifer

An order from my ex classmate Doris, she asked me to cut the cake into 10 portions.

 Again, nice and soft cheesecake served cold is the best.
The cake below is for a new customer of mine in KK, Jennifer Leong.

Hope that both of them will like this cake :)

A slice for me and my family too^^ Look at the nice and soft texture :)

Japanese Cotton Cheesecake for His Dad

The cotton cheese cake is good for this time, just that it cracks a bit on the top so I was having a hard time in covering the crack with decoration hahahaha

Taste was good too, shrinkage is perfect with less wrinkle around the side :)

Japanese Cotton Cheesecake

After so many times trying on the Japanese Cotton Cheesecake, finally here I come out a beautiful one with very little shrinkage and looks spongy, so happy^^ 

Here I found few tricks in baking cotton cheesecake after so many attempts and testing: 

1. Turn off the fan in your oven, as with fan the temperature of your oven gets hotter which leads to the cracking on the top of your cake/shorten the cooking time/cake rise very high/greater shrinkage during cooling.
2. Preferably using loose pan instead of normal cake tin.
3. While whisking your egg white, add in few drops of lemon juice to stabilize the meringue.
4. Make sure the cream cheese batter is completely cold/at room temperature before you mix it with the meringue.
5. Divide and pour the cream cheese batter into the meringue in 3-4 times, fold gently until well combined. *cream cheese batter is to be mixed into meringue, not the other way round to avoid lumps and improper mixed meringue.
6. Instead of immersing the cake tin that has been wrapped with aluminum foil inside the water bath, put a stand below of the cake tin over a tray of of water. In this way you can eliminate the risk of having the water slipping into the cake and save your aluminum foil.
7. Line the bottom and side of your cake tin with baking paper, need not to grease with anything.
8. Bake the cake at the lowest rack in the oven, use top and bottom fire setting.
9. If the top of the cake seems to brown very quickly during baking, place a piece of aluminum foil on the top. 
10. Always check the cake during the baking session, if the top start to crack, lower the temperature a bit or slightly open the oven door, that's only if you want to have a nice smooth surface :)
11. Bake the cake at 145-150 degree celcius for 1 hour and 20 minutes, check the center of the cake by inserting a stick, it should have come out clean.
12. Slightly open your oven door during the last 10-15 minutes of baking time so that the cake can shrink slowly before you take it out from the oven.
13. Leave the cake in the oven with door ajar for 5-10 minutes before taking it out.
14. Wait for the cake to cool down a bit, then remove the baking paper around the side, if you are using loose pan, remove the ring after 10 minutes out from he oven. For normal cake tin, remove the baking paper around the side by pulling it out gently.
15. Do not overturn the cake until it cools down completely to avoid breakage.
16. Chill the cake in the fridge before overturn in so that it set harder and easy when overturn it.
17. When overturning the cake, I also place a layer of cling wrap on the top to protect the top surface of the cake. Overturn the cake on an even surface, remove the baking paper at the bottom.

Hope these tips can assist you in making your cotton cheesecake, good luck!

Oreo Cream Cake & Oreo Cheesecake

I am so happy with my baked oreo cheesecake this time, specially requested by WAYNE.
I hope he will like the creamy texture of the cheese with delicate oreo flavour ^^
Not much decoration, just simply some piped whipped cream and oreo biscuit :)
Even the customer didnt ask for the decoration, but I think everyone love to eat a pretty looking cake isnt?

I am not using oreo biscuit as the base, its too costly and when you bake it is tends
to release lots of oil.
So I prefer using sweet biscuit as it also taste good, no problem in baking them in the oven.

Thats how my cheesecake look like before I decorate, finally
I know how to bake a cheesecake with no cracked top
and brownish side :)

It is very simple:
Grease your pan well.
Bake it over a bain marie for 45-50 minutes.
When its baked, leave it on the oven with door ajar and place a pan or bowl
on the top of the cake so that it cools down slowly :)

This oreo cream cake is for Bobby, he is having a gathering at his house
so he ordered a cake, I guess he likes oreo haha.
This cake it made of sponge layer with oreo cream cheese in between,
covered with whipped cream and some piped oreo cream cheese
over the top and bottom.
I also sprinkle some crushed oreo biscuit on the top and garnish with some oreo biscuit,
plus some dripping ganache around the side ^^
I am happy with the look of the cake :) What do you think?

Woooo, dripping ganache around the side.
I am falling in love with this technique and I think I am getting better and better hehehe

Mango Cheesecake for Chinese New Year

I am celebrating this Chinese New Year in Melbourne.
We are having new year eve dinner in his relatives place so I am gonna bring some cakes for after dinner treats :)
I make this mango cheesecake for them.


I am using different mango this time which is not that sweet and a bit sour,
slightly yellowish in colour,
but after I brush on a layer of sweet flangel on the top, everything goes perfect with the cheesecake ^^
But of course, its easier to arrange the mango with this one as the flesh is not that soft compared to the honey mango, can slice very thinly and I can get neater and shinny finish on the top.


Below is one of my customer order, I am using 2 types of mango for the top.
Different colour of mango arrangement make more contrast on the colour isn't?
Nice try but still I prefer using only one type of mango hehehehe

Hope that Wayne will love this cake, I add in more gelatine so that it sets into stable shape.
I think he will love the mango taste, as well as what he can find inside of the cake :P

I am so happy that everyone loves this cake, even some of them didn't really like cheesecake
still they love this because of the cream cheese and the mango :)
Some of them even say that it tastes like ice cream, not too sweet and love the mango taste ^^
Overall, they finish all of them.
I guess I need to make a bigger one next year hahaha

Happy Chinese New Year everyone, have a great day with your family and friends :)
Miss you, my beloved mummy, daddy and brother in KK~~~~

Mango CheeseCake with lots of MANGO~~~

Finally I have a chance to make mango cheesecake!
Its mango season now so it is a good time to make one of those,
and I am making this for one of the customer order and one for chinese new year dinner at my hubby's relatives place :)
It is very important to choose the right mango as some of the is very sweet while some of them are sour :P
Well the one I got for this is sweet, lucky huh :)

It takes me quite a long time in getting and fixing the recipe right so that I can get a perfect cheesecake filling set properly but not rubbery.
And instead of having biscuit as the base, I am replacing it with sponge :)

My first mango rose on the top of the cake, not perfect but this is a nice try
and this is gonna challenge me in the future!
A layer of flangel is brushed on the mango to make
it looks shinny as well as to stable its position so that it
won't slip away from the cake hehehe


Not just on the top, inside the creamy cheese filling
 with mango flavour you will find a surprise too!
I also put in some mango cubes inside of the cheese filling,
 so this cheesecake actually taste really mango
and I am sure everyone will love it ^^

Its ready to be delivered, hope that Jason will like this cake and leave me a
positive feedback :)))))))))
Thank you so much for your business ^^

Latest look of my soft Durian Cheesecake with durian cream cheese piped rope borders and roses ^^

After a busy week, I got another 2 orders for the durian cheesecake from my friends.
It good to hear that isnt?
Luckily they are after the same delivery day, which make everything easier
especially on this warm weather, transporting a cake to the city
become much more troublesome and SCARY!!!

This time, after few attempt on trying different method of decorating my durian cheesecake
I decided to do some floral design on the cake.
I pipe on the cream cheese with the popular rope borders plus roses on the top,
and of course with some green leaves to add more colours.
It looks pretty good, what do you think?
My cake looks more complex in my point of view, at the same time I make sure there
enough cream cheese for everyone like what I have did on my cake last time.

And its time to deliver them again, I hate this part especially on hot weather this few days :(
Hopefully this is not gonna ruin my business, but its gonna be very hot on December arrggghhh

I hope that they like the cake, thank you for your support ^^
For those are keen in ordering durian cheesecake from me,
place your order earlier as durian is running out in Australia due to that
durian is a seasonal fruit!