New York Cheesecake

Ingredients:

Base :
275g Digestive Biscuits - crushed
75g   Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
500g Cream Cheese
120g Castor Sugar

Cream together.

3 "A" size Egg

Add in one at a time and mixed well.

1/2 tbsp Grated Lemon Rind
1 tbsp    Lemon Juice
150g     Sour Cream

Beat together with cream cheese mixture.


Cake tin : 8" round spring-form cake pan - Greased

Oven : Preheat @ 160 degree Celsius
            Water bath method

Bake :  One level below centre of the oven.
             160 degree Celsius fan-forced for 10 minutes.
             Continue with 160 degree Celsius for 40 minutes
             Allowed to cool in oven for 2 hours with door ajar.

Texture : Immediately after baking, cake center should wobbles slightly.

Serve : Best after minimum 5 hours chilled.

Marble Cheesecake

Ingredients :

Cake Base :
250g  Oreo Cookies
70g    Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
200g  White Chocolate -
160g  Thick Cream

Mix all by using double boiled method.

400g  Cream Cheese - room temperature
2        "AA" size egg

Blend till creamy. Then fold in the white chocolate mixture.


Chocolate Swirl effect :
10g   Unsalted Butter
60g   Thick Cream
100g  Dark Chocolate

Mix all by using double boiled method.

Baking tin : 8" spring-form

Oven : Preheat @ 180 degree Celsius fan-forced
            Water bath method
            Bake for 40 minutes till slightly golden brown on the surface.
            Allow to cool in the oven for 2 hours with door ajar.

Texture : Should be wobbly immediately after baking
         

Serve : Best after minimum 5 hours chilled.
         

Ondeh Ondeh

Ingredients :

130g     Glutinous Rice Flour
85ml     Coconut Milk
1 tbsp   Castor Sugar
3 tbsp   Pandan Juice
            Water (enough to make dough)

Filling :
Gula Melaka (chopped finely), Molasses Sugar and Sugar mixed well.

Coating :
100g Grated young coconut mixed with 1/2 tsp salt

Method :
1) Mixed all the dough ingredients.
    Kneed the dough with smooth and soft texture. Just nice to shape ball.
2) Rest for 15 minutes.
3) Divide the dough into a 10g dough. Roll into a sphere and make an indention.
4) Fill in the sugar mixture and shape into a ball.
5) Boil the water in a pot. Put in the ball one at a time.
6) Be sure to stir the balls from sticking to the bottom of the pot.
    Once ready, ondeh ondeh will float to the surface.
7) Remove from water and roll it on grated young coconut.
8) Ready to serve.

Yield : 25 balls

NOTE :
1) Make sure the ondeh ondeh skin not too thick when shape it.
2) Fill more sugar mixture by compress it before shaping.
3) Boil the ondeh-ondeh immediately after shaping.
    Do NOT shape all the dough then boil all at one time.
4) Let the ondeh-ondeh boil a bit longer even floated.