Cheesecake

Unlike the cheesecake I used to eat, this one is light and fluffy. It also took more effort, since you need to whip the cream and beat the egg whites to peak form, and then fold them into the cream cheese batter. I'm not sure if it's because I omitted the flour, my cheesecake is fragile. The texure is like ice cream after freezing and it tastes even better! Because the cake tastes so light that I can have bunch of them once at the time...

The recipe is adapted from"グレースのお菓子の時間、紅茶の時間をどうぞ". I love all the cakes I've made from this book so far, light but flavorful, not too sweet and just fit your appetite. The only defect is I just cannot stop eating them............

Souffle-Like Cheese Cake

Ingredients:

For the filling:
130g quark
1 egg yolk
rum
salt

25 g sugar
1 egg white

For the crust:(adapted from David Lebovitz's chocolate pecan pie)
60g pastry flour
pinch of salt
2/3 t sugar
38g butter

Majari with Orange Cheesecake

White Chocolate Raspberry Cheesecake

I found this recipe from allrecipes "White Chocolate Raspberry Cheesecake" , It seems like a outstanding recipe that most of bakers highly recommended. I modified the recipe as usually(bad habit~:p), I replaced the cream cheese with cottage cheese and changed the direction with seperated egg in order to get a version of fluffy cheesecake.

I crushed my homemade chocolate biscotti to make the crust. My family said that's the best part of this cheesecake= = .

The taste is pretty good, but the texure are too light. Honestly, you won't be satisfied eating the fluffy cheesecake...So, next time I won't seperate eggs to make cheesecake anymore!



Ingredients:

for the cake (4-inch springform pan)

- 40g raspberry puree
- 3g sugar
- a little bit corn starch
- 20ml water

- 150 g cottage cheese
- 25 ml half and half
- 30 g white chocolate
- 1 egg seperated
- 10 g sugar
(next time+5g or + 10g white chocolate)

for the crust
(chocolate biscotti)

- 75g whole wheat
- 10g sweetened cocoa
- 40g chocolate
- 1 egg
- 18g sugar

German Cheesecake

I'm still looking for the "utimate" cheesecake. For me, I like the cake tastes not too sweet so that I can taste the salty from cheese and it must have a little bit sour flavor within. Moreover, the texure must be soft and creamy, but not that dence and rich. Some of cheesecakes are too light and fluffy, but some of are greasy and heavy.

Well... The cheesecake I made this time is not a German cheesecake at all, but I call it in that way because the recipe is modified from "Grandma's German Cheesecake". Since I use not enough sugar, it became a little bit salty, it must be served with somthing sweet like jam or icing. And another problem for the cake is that the ratio of egg is relative big than cheese so that the texure is too fluffy. This is not a super delicious cake, but I do discover somthing could improve for next time.

(It's good to eat with jam on top, really!)




Ingredients: 4-inch springform pan

for crust
- 30g walnuts chopped

for filling
- cottage cheese 90 g
(Actually, I use 1 box(200 g) cottage cheese, but after I drained...it only had 90 g left@@)
- yogurt 1~2 tbs
- sugar 15 g
- 1 egg seperated
- vanilla extract

Whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add cheese and yogurt and mix until well-combined. Then fold in the egg white that is already beating to the stiff peaks form.






------------------------ next time --------------------
cheese + yogurt 180~250 g
1 egg (seperated or not)
sugar 28~35 g

Yogurt Souffles

....It took so long for finding my camera, so it collapsed when I took a picture QQ.

I've bought the remakins for souffle long time ago, but I haven't any chance to use them until this morning. Actually, it is because I found the recipe which is very interesting, I can't wait to know how it tastes!

This souffle is made by yogurt-based custard, I use Greek-style yogurt and it came out just like cheesecake-flavored marshmallow! I didn't like it at first bit, since the texure is too light and fluffy that reminded me of vomit@@...But after several bits, I fall in love with it! I like the way it melts in my mouth. I've already planned to do some variations next time with different flavors, bakewares or something!

Ingredient:
adapted from Baking Bites "Yogurt 'Cheesecake' Souffles"

- Greek style yogurt 1 cup
- egg yolks 3
- egg whites 3
- AP flour 3 tbsp
- salt 1/8 tsp
- vanilla extract 1 tsp
- granulated sugar 1/4 cup
- butter and sugar for ramekins

Preheat the oven to 375F, water bath for 15~18min.

Cottage Cheesecake

這個做得實在不漂亮...

實在是很喜歡吃起司蛋糕，尤其是重乳酪。
之前也做過輕乳酪，但是因為乳酪味太淡，所以變得像有乳酪味的普通蛋糕般...
沒有那種扎實綿密的濃鬱的口感，還真無法吸引我呢 :p

這個實驗室今天就要來實驗非cream cheese所作的cheesecake的版本！

Just like other people said, the texure of this cake is a little bit granular...
I think it is because I didn't smash the cottage cheese in the blender very well, forgot to sieve it after blending. But the outcome still suprises me...expecially serve the cake when it is hot!
Next time I will change a little the directions - shorten the baking time, use bath wash to bake them and seperate the egg, beat the egg white until stiff peaks form... See if the cake be more creamy just like using cream cheese！

材料：

- cottage cheese 3/8 cup
- yogurt 1/3 cup
- flour 1/2 tbsp
- sugar 1 tbsp
- salt 1/8 tsp
- egg 1
- zest/juice of 1/2 lemon
- fruit