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Chocolate Cheese Cake Recipe



Chocolate Cheesecake:
 Ingredients: 
Cheesecake base:
1) 1 1/3 cups graham cracker crumbs
2) 1/2 stick butter
3) 1 tablespoon cocoa
Cheesecake filling:
1) 6 ounces bittersweet or semisweet chocolate, chopped small
2) 2 1/2 cups cream cheese
3) 3/4 cup superfine sugar
4) 1 tablespoon custard powder
5) 3 large eggs
6) 3 large egg yolks
7) 2/3 cup sour cream
8) 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
1) 3 ounces bittersweet chocolate, finely chopped
2) 1/2 cup heavy cream
3) 1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

 Directions: 
1) Preheat the oven to 350 degrees F.Chocolate Cheesecake:
 Ingredients: 
Cheesecake base:
1) 1 1/3 cups graham cracker crumbs
2) 1/2 stick butter
3) 1 tablespoon cocoa
Cheesecake filling:
1) 6 ounces bittersweet or semisweet chocolate, chopped small
2) 2 1/2 cups cream cheese
3) 3/4 cup superfine sugar
4) 1 tablespoon custard powder
5) 3 large eggs
6) 3 large egg yolks
7) 2/3 cup sour cream
8) 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
1) 3 ounces bittersweet chocolate, finely chopped
2) 1/2 cup heavy cream
3) 1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

 Directions: 
1) Preheat the oven to 350 degrees F.
2) To make the base, process the graham crackers 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.
3) Put a kettle on to boil.
4) Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
5) 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.
6) 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.
7) 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.
8) 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.Chocolate Cheesecake:
 Ingredients: 
Cheesecake base:
1) 1 1/3 cups graham cracker crumbs
2) 1/2 stick butter
3) 1 tablespoon cocoa
Cheesecake filling:
1) 6 ounces bittersweet or semisweet chocolate, chopped small
2) 2 1/2 cups cream cheese
3) 3/4 cup superfine sugar
4) 1 tablespoon custard powder
5) 3 large eggs
6) 3 large egg yolks
7) 2/3 cup sour cream
8) 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
1) 3 ounces bittersweet chocolate, finely chopped
2) 1/2 cup heavy cream
3) 1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

 Directions: 
1) Preheat the oven to 350 degrees F.
2) To make the base, process the graham crackers 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.
3) Put a kettle on to boil.
4) Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
5) 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.
6) 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.
7) 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.
8) 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.
2) To make the base, process the graham crackers 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.
3) Put a kettle on to boil.
4) Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
5) 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.
6) 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.
7) 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.
8) 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.

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Resepi Kek Coffee Walnut

125g butter, at room temperature
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee, dissolved in 100ml water
100g walnut halves
Icing
200g butter
2-300g icing sugar

Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.
Recipe from olive magazine, October 2007

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Resepi Lasagna


Bahan2 utama ada ialah :

Kepingan lasagna..

Aku beli brand ni.. kat giant ada.. tak abis2 dgn giant aku ni.. hehehe.. aku celur jap kulit lasagna ni.. nak kasi lembut cepat bila di masak kang..


Bahan2 utk buat inti daging :

1. sos prego .. tak ingat lak size botol ni.. tp yg 14oz punya..


2. Cendawan butang ~ di buang airnya dan di potong dadu


3. Daging cincang 400 gram.. kalau takde, korang guna daging kisar ramly pun boleh.. tp daging cincang ni lg sedap..


4. Serbuk black pepper dan serbuk oregano
5. Bawang besar dan bwg putih 5 ulas di potong dadu


6. Keju mozarella


7. Keju parmesan.. ~ takde pun takpe.. aku suka byk keju..


8. Sos cili 1 sudu besar ~ taknak letak pun takpe

9. Garam secukup rasa


Bahan2 utk Sos Putih :

1. 2 sudu besar butter


2. Keju cheddar.. nak lg mudah korang guna je 2 keping keju cheesedale


3. 250 ml susu full krim.. nak guna fresh milk pun boleh


4. 2 sudu besar tepung gandum

5. garam secukup rasa



Cara Membuat inti Daging :

Masukkan 4 sudu besar minyak masak.. aku guna minyak zaitun


Tumis bwg2 yg di cincang td.. tggu sampai naik bau.. bkn naik hantu ye..


Masukkan pula daging cincang..


Gaulkan hingga daging berubah jd kaler mcm di atas..


Kemudian tuang sos prego td.. tuang semua sekali..


Gaul sebati sampai jd mcm ni..


Masukkan garam secukup rasa..


Masukkan serbuk oregano..


Masukkan pulak cendawan butang..


Masukkan sesudu besar sos cili..


Tabur serbuk black pepper


Siappp..!!


Meh buat Sos Putih pulak :
Cairkan butter..


Masukkan 2 sudu besar tepung gandum.. gaul sebati.. pastikan guna api kecik je ye..


Masukkan susu full krim..


Masukkan keju cheddar/cheesedale.... kacau sampai keju tu sebati..


Masukkan garam secukup rasa.. kacau sampai likat sikit


Siappp.. sila tutup api..

* Nota : aku buat double sos putih ni sbb lasagna akan jd lebih sedap dgn melebihkan sos putih


Cara Melapis Lasagna :

Ambik loyang yg sesuai.. suka hati korang le nak guna loyang apapun.. susun kepingan lasagna sampai menutup semua bahagian loyang..


Taburkan dgn inti daging td.. rujuk gmbr di atas ye..


Tuangkan sos putih.. lg banjir lg bagus.. tutup sampai hilang pandangan inti daging tu..


Taburkan cheese parmesan dan mozarella


Ulang balik cara yg sama.. suka hati korang le nak buat berapa layer.. yg penting last sekali mesti sos putih dan cheese yg di tabur.. ada paham..!! tp standart adalah 3 layer aje..


Lasagna yg dah siap di tabur dgn keju.. suka byk2 keju.. terbaikkk..


Masukkan dlm oven..

Make sure oven dah di panaskan awal2 dgn suhu 180 celsius.. bakar sampai keju tu agak2 perang atau masak semuanya.. dlm 30-40 minit gak kot.. bergantung pd size oven korang.. guna api atas bwh ye..


Hasil slps di bakar..


Slps di potong.. tgk le limpahan sos putih yg digabungkan dgn cheese.. meleleh2..


Jemput makannn.. yummy...
credit to cahaya cintaku


Birthday Themed Event
Tak ada masa nak buat event tapi nak buat demi kebahagiaan anak-anak?
Berikan kepada team caveidea event, kami boleh berikan sesuatu yang melebihi dari bajet anda!
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Resepi Puding Caramel Coklat


Puding karamel lapis coklat

Bg aku puding ni sgt sedap.. mkn suam2 pun sedap.. sejuk pun sedap.. resepi aku dpt dr myresepi.. thanks pada tuan punya resepi -------> tak ingat nama dia..huhu

Bahan:-

(A)

1 tin susu cair ideal
5 sudu besar gula
3 biji telor gred A
1 sudu kecil esen vanila


(B)
1 tin susu cair
5 sudu besar gula
3 biji telor gred A
4 sudu besar serbuk koko + 1 sudu kecil pes coklat (yg mcm esen vanila tu tp perasa coklat)


(C)

2 sudu besar gula - hanguskan dan campur 4 sudu besar air panas
atau boleh guna 2 sudu besar madu


Cara Membuat:-

Kacau bahan A dan bahan B dalam dua bekas berasingan. Tapiskan.

Panaskan periuk kukusan, masukkan gula hangus atau madu dalam loyang 8 x 8 inci ..

Bahagi dua setiap adunan dan tuangkan separuh dari adunan A dalam loyang.
Kukus selama 5 minit atau hingga masak.

Bila dah masak, tuangkan pula sukatan yang sama bagi adunan B atas adunan A.

Ulang A dan B berselang seli hinga habis.
Sejukkan dan terbalikkan ke dalam pinggan hidangan. Potong dan hidang.
credit to http://mylovelyfamily-ana.blogspot.com



Birthday Themed Event
Tak ada masa nak buat event tapi nak buat demi kebahagiaan anak-anak
Berikan kepada team caveidea event, kami boleh berikan sesuatu yang melebihi dari bajet anda!
Pm at top or SMS/Whatspp 018 2637833


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