Tuesday, August 28, 2012

Cooking Tips : Baking Cheesecake

Image Source Google

What is Cheesecake?

Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. The texture of any cheesecake can vary greatly--from light and airy to dense and rich to smooth and creamy. All cheesecakes begin with cheese--usually cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. A cheesecake may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by creaming the cheese and mixing it with eggs, sugar (for desserts) and other flavorings. The mixture is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped by sour cream, whipped cream, fruit or some other embellishment.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

What is Cream Cheese?

Thanks to American ingenuity, cream cheese is the most popular ingredient for cheesecake and was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable cheese. The soft, unripened cheese is made from cow's milk and by law must contain at least 33 percent milk fat and not more than 55 percent moisture. Gum arabic is added to some cream cheese to increase firmness and shelf life. American neufchâtel cheese is slightly lower in calories because of a lower milk fat content (about 23 percent). It also contains slightly more moisture. Light or lowfat cream cheese has about half the calories as the regular style and nonfat cream cheese has zero fat grams. The easily spreadable whipped cream cheese has been made soft and fluffy by air being whipped into it. It has fewer calories per serving than regular cream cheese only because there's less volume per serving. Cream cheese is sometimes sold mixed with other ingredients such as herbs, spices or fruit. Refrigerate cream cheese, tightly wrapped, and use within a week after opening. If any mold develops on the surface, discard the cream cheese.

From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

How to soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on High 30 to 45 seconds or until slightly softened. You can even leave the cream cheese to room temperature.

Cheesecake Tips and Ideas

  1. A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.
  2. Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
  3. For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.
  4. Avoid over-baking: Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
  5. Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.
  6. Cool the cheesecake on a wire rack away from drafts.
  7. After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.
  8. Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

More Cheesecake Success Hints:
Preventing Surface Cracks

The most common complaint is cracking that develops through the middle of the cheesecake during or after baking.

To Prevent Surface Cracking:

Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.)

Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.

Cheesecakes have a tendency to crack, but they don't have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter - a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake's surface. Another cause of a cracked surface is a drastic temperature change.

How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.

Also, be sure to cook your cheesecake gently. Use a water bath - wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.

Finally, cook your cheesecake slowly - at 325º F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.

If after all this, you still have a crack, make a topping or a sauce for your cheesecake, and tell all your guests that you intentionally made a special crack in the top of the cake to hold more sauce!

Very Important Tips on Preventing Cracking

Cheesecakes with cornstarch or flour added to the batter do not crack as easily from overbaking. The starch molecules will actually get in between the egg proteins preventing them from over-coagulating. No over-coagulating, no cracks!! Some bakers add extra insurance to a cheesecake recipe that doesn't contain cornstarch or flour, by simply adding 1 tablespoon to1/4 cup of cornstarch to the batter with the sugar.

With today's trend to produce larger and higher cheesecakes and to bake them without the benefit of a waterbath, they tend to overbake at the edge before the center of the cake has reached the temperature necessary to set (coagulate) the eggs. Here, your cheesecake will tend to form deep cracks upon cooling.

Don't bake your cheesecake at too high a temperature (I recommend baking cheesecakes at 300-325 degrees F at the highest) The egg proteins will overcoagulate from too much heat which eventually shrink when cooled, causing cracking usually in its center or tiny cracks all over its top. If you heat it up to fast or cool it down too fast you're also going to get cracks.

Freezing Cheesecakes

Cheesecakes can be frozen. Careful wrapping is very important. To freeze, place a fully cooled cheesecake in the freezer, uncovered, for 1 hour. If it's in a springform pan, remove sides of pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Wrap in plastic wrap, then carefully place it inside a large freezer bag or wrap it in heavy duty aluminum foil. Label and date. Freezing for more than a month is not recommended to retain the best quality.

For a cheesecake with topping, such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving.

Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard bottom to a serving plate.

" Water Bath " For Baking Cheesecakes

A "water bath" is a method that will help keep your cheesecake from cracking while baking.Instructions For Water Bath

First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.

Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.

*Note: The larger pan should be at least 2-3 inches in depth.

Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.

Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.

When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Tuesday, August 21, 2012

Syawal 2012 - Keropok Cap Tenggiri

I am on my way back to Kuala Lumpur. It has been a short time celebrating raya at my hometown. So sad! I am going to miss them. Sudah lah jarang balik sekejab ja pulak tu.

On the way, I managed to stop over at one of the shop that sells keropok lekor. Never miss it and I do think it was one of the best keropok lekor shop! Sedap. Moreover, there are various types of keropok were sold there too. If you come to visit Terengganu and have keropok lekor on your mind, I recommend to have a stop here at the Kedai Keropok Cap Tenggiri at Kemaman.

The keropok lekor was freshly made in front of your eyes

Monday, August 20, 2012

Syawal 2012 - Teluk Bidara

Me and family
          Ewah...feel extreamly happy because all of us went to the beach. Of course I do feel a bit a jakun. There is no beaches available in Kuala Lumpur. I meant a real one. It is not the same as the fake one in Sunway Lagoon. Here at the Teluk Bidara at this moment held so many visitors and further more today was a second day of raya. Amboi, ni mesti.family yang balik kampung beraya sambil berenang-renang kat pantai. Curlass ko Melah... But all of us said no no to have a swim there. I do think it is quite dangerous and plus I don't know how to swim. So, all of us just enjoy the nice sunset view. Beautiful!

Beautiful sunset : )

Sunday, August 19, 2012

Syawal 2012 - Foods!

Selamat Hari Raya Maaf Zahir dan Batin from me. Today is the firt of Syawal. The family and I celebrating raya this year at my father's hometown at Dungun Terengganu. It is great day so far bit i do feel stomach discomfort. A lot of gases produced and this is not a good news. Huhu. Ooo mentang-mentang da boleh makan di siang hari! I already skip drinking the Lipid SDII. Nah. I dont know weather I can make it to maintain my weight or even to cut the fats down before this 16 Sept 2012. Really hope that I can make it on time.

Budak nakal ready for celebrating raya.
The food that I ate today and make this big stomach bloated was....okey lots of them:

  1. Rendang
  2. Kek Lapis Sarawak
  3. Kuih Raya
  4. Tapai Pulut
  5. Nasi Impit + Kuah Kacang
  6. Nasi Beriyani
  7. Sate Ayam
  8. Rojak Betik (Sedap sangat!)
  9. Popia Serunding

Various type of Kek Lapis Sarawak made by Maksu Khatrinie

The unbelieveable thing was I did not eat Nasi Dagang yet! Memang patut percaya because we did not cooked it this year...sedey kan :) Anyway, Selamat Hari Raya! Have a nice one.

Wednesday, August 15, 2012

Salam Aidilfitri


          I like to wish Salam Aidilfitri to all friends and everybody who knows me. I hope that if there is a hard feeling between us, please forgive me. Sorry again for my harsh words or any actions that you may found  hurtful. A memorable year has pass by and there is so many things had happen. Some are sad, happy and great. For this upcoming Syawal, there will be more tension and happy stuff will swirl around. It will be a surprise to some people. Confirm! Seriously I am excited and nervous too. A month to go!

          Because of the hustle for making all the cookies this year only now I have a chance of making this simple raya card for this year. Very simple indeed. No quilling card for this time.Well, I need to boost up my energy for the upcoming event. I didn't do anything yet for the flowers yet! The card looks cute right? Has taken me only 15 minutes to draw and color the flower, leaves and butterflies. I'm using the Faber-Castel pencil colour. Feeling-feeling like a school girl right now. I do remember in my younger days (well, I'm still young now) that I only knew to draw stick man / girl with their dresses on top. Hodoh! So, cikgu always gave me C- or D for my so-so artwork. I do feel untalented at that time and feeling a bit low. More sadly when my father do criticize me for my horrible drawings. He do says, "Apelah lukis orang lidi ja ni?". Now, I can make some artful things and yes, I will not give up for making more of them. 

Using the Faber Castell pencil color and sketches on the plain paper.

Last but not least, Selamat Hari Raya, Maaf Zahir dan Batin!

Tuesday, August 14, 2012

Alpha Lipid SDII

Sudah sampai Alpha Lipid SDII. Konon-konon nak menurunkan berat badan lah kan. Boleh ke? From the review it says that this one is the most promising product. Daripada booklet yang diterima bersalam produk, salah satu pantang larang adalah jangan makan makanan bergula dan karbohidrat tetapi makan lebih banyak protein. Wah, mampu ke daku untuk tidak makan nasi?


Makan 3 kali sehari dengan saiz sederhana atau 4-5 kali dengan saiz yang kecil.

 Kita boleh ambil snek setiap 4 jam atau apabila lapar.

Makan protein dalam bentuk lauk pauk seperti ikan, daging, telur, seafood dll dam makan hingga kenyang selesa dan bukan terlalu kenyang . Supplementkan dengan meminum SDII sebanyak 2 scoop setiap kali sebanyak 4 kali sehari.

Pada fasa 2 minggu pertama, anda boleh bermula dengan 20g karbohidrat setipa hari. Kemudian  seterusnya boleh mengambil sehingga 35g karbohidrat setiap hari. kalau nak kurus cepat pastikan tidak melebihi had yang dibenarkan.




(Serious ke? Serasa saya, guma penamis tiruan lagi gemuk ape. Aiyah~)

Tepung gandum, tepung jagung dan gula adlah intipati dalam gravy, sos dan dressing.

Pastilkan anda membaca label pemakanan pada bungkusan untuk memastikan kuantiti karbohidrat yang  terkandung dalam makanan.

PS: Apabila anda bermula dengan diet SDII, lakukan dengan bersungguh-sungguh pada 2 minggu pertama setiap peraturan yang terlah dinyatakan untuk berjaya. Lalukan dengan sepenuh hati dan jiwa setiap peraturan tersebut sebelum anda melakukan versi peraturan anda sendiri. (Ini menurut booklet ok)


  • Membantu meninggikan metabolisma
  • Meningkatkan penggunaan tenaga
  • Merangsang badan membakar lemak
  • Bahan Antioksida yang kuat
  • Pemeliharaan Jantung
  • Antibacterial & Antiviral

  • Membantu sistem penghadaman (melawaskan).
  • Memberi rasa kenyang lebih lama (elak gastritis).

  • Memperbaiki jisim otot.
  • Meningkatkan metabolisma.

  • Formula ALPHA LIPID untuk penyerapan nutrien dan vitamin yang lebih baik.

  • Tiada kesan kelaparan terlampau
  • Tiada ketagihan kepada makanan berkarbohidrat dan manis
  • Kawalan gula darah lebih baik
  • Merangsang tindakbalas insulin yang lebih berkesan
  • Lebih bertenaga (Tiada keletihan ketika berdiet)
  • Memelihara jisim otot dan ton kulit (Tidak mengendur)
Cara Penggunaan Alpha Lipid SD2

Dos 15 g (2 senduk) 4 kali sehari untuk sarapan pagi, makan tengah hari, makan malam, dan 'supper'. Campurkan dengan 250ml air – goncang hingga sebati.

Ok, dah bacakan semua peraturan dan khasiat Alpha Lipid SDII. Diharapkan berjaya lah yea...So, sekarang berat iolls 60kg and matlamat nak capai 54kg...Mampu ke? Wait and see. Good Luck!

Sunday, August 12, 2012

Ready For Delivery

Alhamdulillah. Just finished baking all the cookies for the customer. Thank you so much! Hoping that everybody will enjoy it as I did! The sales was so much better compared to last year. Seriously though if there is comments about the cookies, I really like to hear it for improvents. Hoping that the business will bloom more after this. Amin and InsyaAllah.

Thursday, August 9, 2012

Sequinned Shawl

Finished to sew all the sequins back to their place at the shawl.Phew~ Such a hard work! You can see a big differences between these two picture rite? As Kak Puteri said, "Dah berakar-akar orang tengok ni,"  when the package arrived at my desk. How sad. I know maybe the person who sell this shawl maybe in a bit of hurry but please lah, quality is important to! Forget me not the sequins already uprooted here and there. It is hard to be so fussy. At the end of the day look what I have done. I sew them back properly and the result much more promising! I am not a professional so, it takes for a week to sew them back together. This is the reminder to myself why I hate online shopping and thank goodness I am not addicted to it. 

The shawl when it first came in - Sucks a big time!

After the alteration - Puas hati daku!

PS: Saya memohon maaf kalau ade yang terkecil hati dengan entry ni. But, quality do matters if you wanted a lifetime customer. Keikhlasan hati adalah penting dalam berniaga. (Untuk peringatan pada diri sendiri juga).

Saturday, August 4, 2012

IFTAR - Pulau Ketam Steamboat

Yeay...berbuka pose harini dengan Zaidiana dan Shah. Today we are having something hot and steamy food at the Pulau Ketam Steamboat at Desa Park City. Kenyang sangat. Order harini lamb set for rm15.90 dengan air carrot juice. Nak tahu ape yang special pasal tempat ni? You have to try their green chilies.campur dengan bawang goreng memang terangkat babe! They will.serve you with three different soup that are tomyam, curry and chicken.soup. You can choose which one you like and I prefer to have my steambot with tomyam soup..delicious!

          After that both of us heading to pick up Pija's at her house and then we went up straight to Tutti Frutti. Memang boleh beku seh bila makan eskrim dikala sejuk begini...haha...ketaq tangan iolls. Whatever it is memang seronok.

P/S: Shah konfirm da order kukis...12 balang...Alhamdulillah :)

Thursday, August 2, 2012

Recipe: Popia Goreng

For almost a week now that I am so craving to eat Fried Popia. But, I don't want to just buy them from the Ramadhan Bazaar. You know how they sometimes taste awful  and regret from buying them after that. You are considered yourself lucky if you find a really good Fried Popia and lest not forget the cheap one.

          I remember on the second day of Ramadhan I managed to get some of the food at the Wangsa Maju Ramadhan Bazaar near to the LRT station. I saw Popia Basah there and asked the seller, "Abang, ni berape harganya?". He answer, "Dua ringgit 4 biji dik." With the look on my face and of course some chit chat with myself, "Popia kecik kurus camni dua ringgit dapat 4? Mahal kot."...But I said to the seller, "Okey la bang, kasik dua ringgit". Hahaha, I still bought them although it was thin enough. Kempunan punya pasal. The moral is, Fried Popia or Popia Basah at the Night Market on Wednesday near my house was still the best so far! Fat, spicy and the happy thing was you can get 5 popia for RM2.00.

        This is what had happen yesterday. I made my own popia! Happy! Furthermore I was exited to shared the recipe too because it was so easy to make. Managed to do this after I arrived from the working place all away from Serdang (Imagine the jams!Penat!). Alhamdulillah, this is our Juadah berbuka puasa for yesterday.


    1 Cloves of Garlic / Bawang Putih
    2 Shallots / Bawang Merah
    1 Carrot
    1/4 Jicama / Sengkuang
    1 Egg
    150g Minced Meat
    Salt and Pepper
    Popia's pastry

    1. Fried garlic and shallots with a little bit of oil
    2. Add in the meat. Fry the meat until cooked and put in together all the vegetables.
    3. Put in some pepper and salt for the taste.
    4. Lastly break the egg in the middle of the frying pan and stir it.
    5. Fry this filling until dry.
    6. Let the filling cool a little bit.
    7. Now you can rolled the filling with the popoia's pastry.

The popia's filling

You see I managed to roll them...but I think it is not that pretty though.

Wednesday, August 1, 2012

I, 2, 3 *Pengsan* - Tergolek Atas Lantai


Hello August! Things were not so great..Phew
Just get along with this life.
There are so much to do and thing I like to be done.
Em, I like to make the Popia Goreng or Samosa for breakfast.
Then, maybe some handmade sampul raya.
Lets not forget the hantaran, which I didn't do anything yet.
Baking the cookies...(P/S: Shah, bila nak bagi last figure?)
I need to make reservation for the cake.
What else?
Owh yes, I need to sew again the beading for the shawl that I bought online. Seriously terrible! Sangat longgar hokey beading yang mereka jahit. Pakai sekali pasti bertaburan manik-manik tu di lantai. Pleaselah!

Well, can I manage to do all this? Bak kate Annas Easkey - Hey Ho Let Go! Hokey da start nak pitam.