chocolate cheese cake

ini antara salah satu cheese cake yang sangat sedap.. siap dengan chocolate sauce lagi.. gambar nyer sat gi rina upload.. ni tak sempat.. nak gi siapkan tempahan yang tak lah byk sgt.. tapi tak menang tangan.. tapi oleh kerana melati dah tidur. singgah dulu jap kat sini yerk…


Cheesecake base:

1 1/3 cups oreo
1/2 stick butter = 125gm
1 tablespoon cocoa

Cheesecake filling:

6 ounces bittersweet or semisweet chocolate, chopped small – 182.5 gm
2 1/2 cups cream cheese = 1cup equal to 200gm
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs = biasanya size B kat negara kita..
3 large egg yolks
2/3 cup sour cream = ganti plain yogurht pun boleh jugak
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water


3 ounces bittersweet chocolate, finely chopped =lbih kurang 90gm
1/2 cup heavy cream = or whip cream
1 teaspoon dark corn syrup = sy guna light corn syrup

Special equipment: 9-inch springform pan = saya guna 8 inch.. so agak tebal…


Preheat the oven to 350 degrees F.

To make the base, process the oreo to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

New York Cheese Cake

haaa kali ni rina nak kongsi satu resipi yang sangat sedap.. kira boleh lah lawan secret resipi.. ini lagi best sebab homemade.. plus freshly made.. bukan tak habis masuk peti ais.. then tak habis lagi masuk peti ais lagi.. senang pulak tu buat.. rina tak dapat nak post gambar.. sebab gambar tak sempat nak amik.. hehehe.. tapi kalau kawan2 dah buat.. post komen kat sini.. tgk sedap ke tak yerk.. rina dah ubah serba sedikit resipi ni mengikut kesesuaian kita kat malaysia nih. sebab asalnya resipi ni dari website oversea…

175g crushed oreo

65g butter
3 eggs
340g cream cheese
85g caster sugar
150ml double cream atau whip cream
juice of 1 lemon
1 tablespoon cornflour

Oven temperature: 150°C
1. Break the oreo biscuit into a big plastic bag. Roll a rolling pin over the bag to crush the biscuits into crumbs. or you may use blender.. (easier)

2. mixed in butter and crushed oreo together.

3. Turn on the oven. Grease the cake tin. Tip the biscuit crumbs into it and press them down firmly with a spoon.

4. bake this biscuit layer for 10 minutes while making the cheese filling. Meanwhile, separate the eggs into two different bowls.

5. Beat together the cheese and egg yolks. Stir in the sugar, cream, lemon juice and cornflour. Mix them well.

6. Then, in a separate bowl, whisk the egg whites until they are firm and form peaks. It may take some time.

7. Add them to the cheese mixture. Turn them over gently with a metal spoon until they are mixed in.

8. Pour the mixture onto the biscuit base and smooth it level. Then, put it in the oven and bake it for 50-55 minutes.

9. Turn off the oven, but leave the cheesecake to cool inside it. This will stop the top of the cheesecake from cracking.