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Ingredients: ============== Crust ----- * 3/4 cup graham cracker crumbs * 3 tablespoons butter, melted Filling ------- * 1 cup sugar * 2 tablespoons cornstarch * 5 (8 ounce) packages cream cheese * 2 large eggs * 1 tablespoon vanilla * 1/2 cup heavy whipping cream Directions: =========== 1.Heat oven to 350 degrees. 2.Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside. 3.Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan. 4.Filling: Mix sugar and cornstarch in a large bowl. 5.Add cream cheese and beat with a mixer on medium speed until smooth. 6.Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed. 7.On low speed, add cream; beat just to blend. 8.Pour into prepared pan. 9.Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved. 10.Cool in pan on a wire rack about 1 1/2 hours (cake will set completely). 1...

Crust: -------- * 1 1/2 cups all-purpose flour * 1/3 cup white sugar * 1 egg, beaten * 1/2 cup butter, softened Filling: ---------- * 7 ounces cream cheese, at room temperature * 1/4 cup whole milk * 1/2 cup superfine sugar (caster sugar) * 3 eggs, separated * 1/4 cup cornstarch (don't use flour) * 2 tablespoons green tea powder (matcha) * 2 tablespoons lemon juice * 1/2 teaspoon cream of tartar * 2 1/2 cups boiling water Topping: ---------- * 1 pint sour cream * 3 tablespoons sugar * 1 teaspoon vanilla Directions: ------------- 1.CRUST--------------------. 2.Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl. 3.Spread to the edges of 9" spring form pan. 4.Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack. 5.FILLING-----------------. 6.Heat oven to 350 degrees. 7.Beat cream cheese with milk to soften. 8.Add half of the sugar, egg yolks, cor...

(left photo taken by Nikon camera, ie with good lighting) above 2 photos taken by iphone 3 w/o flash... tat's why the top of the cheesecake looks like cao tah without the lightings :( Ingredients: --------------- * 7 ounces (198g) cream cheese, at room temperature * 1/4 cup whole milk * 1/2 cup superfine sugar (caster sugar) * 3 eggs, separated * 1/4 cup cornstarch (don't use flour) * 2 tablespoons lemon juice * 1/2 teaspoon cream of tartar * 2 1/2 cups boiling water (for placing in between the pans) For the glazing: (optional) ------------------ * 2 tablespoons jam (Apricot or Strawberry) * 1/2 tablespoon water Directions: ------------- 1. Preheat oven to 350 deg F (abt 176 deg C). 2. Spray a 9-inch cake tin with cooking oil spray. 3. Beat cream cheese with milk to soften. 4. Add half of the sugar, egg yolks, cornstarch and lemon juice. 5. Beat until smooth. 6. Beat egg whites in a separate bowl until foamy. 7. Gradually add remainin...

Crust: -------- Oreo Cookies 140g, without the cream Butter, melted 70g Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour. Filling: ---------- 500g cream cheese 120g castor sugar 2 1/2 eggs 150ml whipping cream 1/2 tsp salt 1 3/4 cup mashed yam, peeled, steamed, pureed few drops of purple colour (optional) Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking). Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes. Topping: --------- 1 cup sour cream 2 tbsp sugar 1 1/2 tbsp coconut milk Using hand, whisk together (very gently to prevent air ...

Ingredients: ------------------ 300g plain flour 25g baking powder 1 tsp baking soda 1/2 tsp salt 30g caster sugar Mix them up and keep in air tight container. Yields 3 cups of pancake premix. 1 cup pancake premix + 1 egg + 1 cup milk + 1 tbsp melted butter + 1 tsp vanilla essence Method: ------------- Lightly whisk it to batter stage. Yields 7 pancakes.

Makes 2 * 20cm round pan Ingredients: ----------------- 160g cream cheese 25g butter 120ml milk 40g flour 30g corn flour 4 eggs, separated 100g caster sugar pinch of salt Method: ------------- Grease and line the bottom of 2 * 20cm round pans and wrap the outside of the pans with foil. Place cream cheese, butter and milk in a double boiler and stir until melted and thick and set aside. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well. Whisk egg whites until foamy then add in sugar gradually then whisk till soft peaks form. Add in 1/3 egg whites into the yolk flour mixture, followed by the rest of the whites. Fold in gently. Pour mixture into pans and bake in a water bath in a preheated oven of 160 degC for 40 to 45 min until the top is golden brown and a skewer inserted into the cake centre comes out clean. Cool complete before refrigerating. -------- * Note* -------- If you wish to have a green tea ...

Makes a 11' by 11' square tray... Ingredients: ------------- 1 egg 3 eggs separated 1 tsp vanilla essence 35g unsalted butter 60g cake flour 5g matcha powder 60ml milk 85g caster sugar for the creme: 100ml whipping cream 2 tsp caster sugar Method: ----------- Combine egg, egg yolks and vanilla essence in a small bowl, beat lightly and set aside. In another bowl, sift the cake flour and matcha and set aside. Place butter in a saucepan and heat gently over the stove until melted. Add flour mixture to the melted butter and cook through. Transfer butter and flour mixture into a bowl then add in egg mixture a little at a time, with a spatula, mix it into a smooth batter. Add mix and mix well to combine. Strain mixture and set aside. To make the meringue, place the egg whites in a clean bowl and beat till foamy. Add in sugar gradually and whisk till stiff peaks. Add 1/3 egg mixture into the yolk mixture, fold in lightly then fold in the rest of th...

This recipe makes 12 regular sized cupcakes. Ingredients: ------------------ 120g unsalted butter 120g caster sugar 120g self-raising flour 2 beaten eggs 1/2 teaspoon vanilla essence Chocolate chips Medium sized paper cases Method: ------------ Preheat oven at 180 degrees Celsius for 10 minutes. Cut butter into cubes and cream it in an electric mixer. Add sugar and cream till sugar dissolves and mixture is light and creamy. Sift flour into a bowl. Keep the mixer on and add eggs and vanilla essence. Beat till well combined. Add flour gradually into the electric mixer. Arrange paper cases into muffin tray. Use 2 spoons to scoop the butter mixture into the paper cases. Sprinkle chocolate chips onto the mixture. Bake for 20 to 25 minutes till golden brown. Ingredients such as chocolate chips taste great with these cupcakes. Do not mix these ingredients into the cake mixture and stir, as they will sink to the bottom during baking. Instead, sprinkle them...

Ingredients: ------------------ 1 tbsp unflavored gelatin 1/4 cup cold water 1 tsp almond extract 1/2 cup light corn syrup 1 tbsp glycerin 4 cups powdered sugar (confectioner's sugar) oil or cornstarch Method: --------------- Add the gelatin to a saucepan of water. Sprinkle the gelatin over the water, and allow it to sit for 5 minutes to let it bloom. Simmer the gelatin under low heat, and stir until dissolved completely in the water. Be sure to use a low flame so as not to boil the water, as this can create lumps in the fondant icing; cover the gelatin and keep warm. Pour the confectioners' sugar into a mixing bowl. Create a medium sized well in the center of the sugar. Add the glycerin and light corn syrup, and do not stir the mixture. Pour the warm gelatin into the well, and then stir the mixture until well blended. Continue stirring until the mixture becomes stiff. Be sure to stir in one single direction only - switching directions can cause air bubbles to b...

Ingredients: ----------------- 1kg icing sugar (sifted) 3 tsp gelatine 1/4 cup water 1/2 tbsp liquid glucose 1 tbsp glycerin Method: -------------- Pour water into heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is dissolved. Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly. Meanwhile place half of the icing sugar in a bowl. Make a well in the centre. Pour the gelatin mixture in the centre and using the back of a spoon, stir the sugar into the gelatin slowly. Add the icing sugar gradually and knead well. Keep unused icing coevred or it will dry up and harden. Colour and use as desired. You have to proof it for a day in order to get the shape.

Traditional Buttercream Icing Recipe: The ingredients below makes enough buttercream icing for a medium single tier wedding cake. You need to double or triple the cake icing recipe if you you are doing more tiers. It's always better to have left over buttercream than not enough to cover your cake. Ingredients: -------------------- 22 tbs salted butter, softened (about 3 sticks) 2/3 c. Crisco shortening 5-7 tbs heavy cream 2 tsp clear vanilla 2 lbs powdered sugar (about 8 cups) 1-3 tbs corn syrup ________________________________________ Here's how to make buttercream icing. 1. Add sticks of butter and crisco shortening. Beat on low just to get it started. ________________________________________ 2. After 1 minute turn off mixture and hand stir ingredients to ensure nothing is left behind. Turn mixture back on again to a much faster speed for another 2 minutes, this depends on the softness of the butter. Test the constistency of the mixture with a spatula. ________...

Buttercream Icing - Classic Recipe Ingredients: ------------------ 3-1/2 cups sugar 13 large egg whites 3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks 6 tablespoons clear vanilla extract Method: -------------- In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes. As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white ...

Strawberry Buttercream Icing -------------------------------------- Notes: To make this recipe less sweet, you can add up to another 1/2 cup of Crisco. Please make the recipe one time before you make the change so that you can make a knowledgeable, taste decision. I don't strain the strawberry juice to take out the littlest strawberry "hairs" and seeds. I personally like to see the imperfections in the icing because that says "homemade and real". Please go ahead and strain the juice if you wish. Ingredients: ------------------ Defrost a package of frozen strawberries. Use the juice only (about 1/2 cup)* 8 ounces of butter (2 cubes), room temperature 1 1/2 cups Crisco (10 ounces) 2 pounds of powdered sugar *Optional - 1/2 teaspoon Strawberry Extract (McCormick or Watkins makes an imitation extract). For a richer flavor add up to a total of 1 teaspoon of the Strawberry extract. The strength of the flavor is up to you. Method: -------------- I...

Chocolate Buttercream Icing : ----------------------------------- 1/2 cup solid vegetable shortening 1/2 cup unsalted butter or margarine, room temperature 3/4 cup Dutch Cocoa or three 1-ounce semi-sweet chocolate squares, melted* 1 teaspoon pure vanilla extract 4 cup sifted confectioners’ (powdered) sugar (approx. 1 pound) 3 to 4 tablespoons milk Light corn syrup** Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract. * I prefer to use chocolate squares over the cocoa powder. The texture is smoother to me. ** Add 3-4 tablespoons of a light corn syrup per recipe to thin for icing cake. Start with 3 and see if you like working with it. Method: ------------- In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocoa and vanilla extract. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the confectioners’ sugar is mixed i...

Ingredients: ------------------ 1 Cup almond paste 2 tablespoons white Karo syrup 1/2 cup marshmallow cream 2 cups (more or less) powdered sugar Method: ------------ Combine the first three ingredients and begin working in the powdered sugar. As it becomes to thick to stir begin kneading in the rest of the sugar until you have a workable dough. • I find this dough to be a little strong on almond flavor. Mixing it with fondant made the dough whiter and also the flavor was much more to my liking. • You can mold this dough using the silicone molds or candy molds. Just chill the item before trying to remove it from the mold. i.e. houses and nuts. • Free hand modeling can be done by simply adding more powdered sugar to the dough until it is firm but not dry. • Any cutter you have on hand can be used for cutting out leaves, stars, lettering and etc.

Add below to the normal MM fondant... Add: -------- 1 ounce top-quality chocolate, melted 1 tablespoon cocoa powder* * Use the best powdered chocolate cocoa you can get. The cheap brands have a tendency to take shortcuts on grinding the cocoa so you could get a grainy consistency to the fondant. Add melted chocolate and cocoa powder to the regular recipe for a chocolate fondant. NOTE: I found that if you add the melted chocolate to the melted MM Fondant it mixes up easier. Then add the cocoa powder in when you add in the powdered sugar.

Ingredients: ----------------- 450gm marshmallows - use mini marshmallows because they're easier to melt 1 1/2 tsp vanilla extract 2 Tbsp water 900gm icing sugar - you must sift it, the more times the better a bit of white shortening Method: ------------- 1. Grease a microwaveable bowl with some shortening. (you could use your steel mixer bowl to save time) Fill with marshmallows, vanilla & water 2. Microwave for one minute. Stir until completely melted. If it doesn't melt the 1st time, pop it in the microwave again for short spurts of about 1/2 minute, and stir again. Make sure you don't put it in for too long at one time or it will spoil. 3. Put in a mixer bowl. Gradually add in the sifted icing sugar, a bit at a time while processing the mixer at low speed. When the icing sugar have all been added in, increase speed of mixer. 4. Now this is where you start exercising your arms! spread some icing sugar on a clean surface, then knead the marshmallow mix. Y...