Showing posts with label Cheesecakes. Show all posts
Showing posts with label Cheesecakes. Show all posts

Wednesday, 30 October 2013

Steamed Coffee Sponge Cake Vs Almond Cheesecake With Berries

For the month of November I have created two recipes using Bake King flavour essence and emulco to make baked almond cheesecakes and some lovely steamed coffee sponge cake for afternoon tea. If you are interested to find out more on the mentioned recipes, you can check out their recipes site at


Seamed Coffee Sponge Cake
Ingredients For Steamed Coffee Sponge Cake

Sunday, 27 October 2013

Fall Recipes Using Pumpkin For Halloween

Halloween is a yearly celebration observed in a number of countries which falls on October 31. Although we don't really celebrate Halloween through the traditional trick-or-treat party but for the past three years I have being sharing some Halloween Themed Recipes during this time of the year. For this year instead of the usual savory dishes I decided to bake some sweet treats (cakes) for our afternoon tea.

And since Pumpkin is one of the most common ingredients for Fall recipes, I decided to use it to make my favourite Pumpkin Cheesecake (mini version) and Pumpkin Chia Seeds Chiffon Cake.


I am always attracted to pumpkin pie whenever it comes to autumn season but to be frank till dates I still have not try to bake one of this yet. And instead of pumpkin pie, this Fall season I decide to go easy on something small which can be served together with the afternoon tea. So in the end, I choose to bake Pumpkin Cheesecake in small cupcake size and top them with melted 70% dark chocolate plus some extra roasted caramelized pumpkin cubes.

Wednesday, 10 April 2013

Assorted Cakes For Tea

It is the month of April again, and by the end of this month Cuisine Paradise will be celebrating it's 8 years old Birthday. Day after days it's has being more than 2,800 days since our 1st post till now which shows how fast time past. From a blog that shares simple homecook dishes and parenting journey till what we had today, I sincerely appreciate each and everyone for your kind comments and support. Although I could not update the blog as often with a daily / weekly post like what most bloggers do but I hope to try my very best to maintain it as often as I could too.

Here I have 3 different Tea Cake recipes which I would like to share with you and I hope you would find them useful or even add them into your cake recipes collection.


If you are looking for a quick tea cake, I would like to recommend this moist and melt-in your mouth Cream Cheese Butter Cake which you could add in different types of berries according to your preference or using seasonal fruits. Even though it named as a butter cake but to us it taste slightly more with a creamier and cheesy texture as compared to the usual butter cake.  Love it when it's cold and just taken out from the fridge :)

Adapted from Maameemoomoo's Mixed Berries Cream Cheese Butter Cake here.

(Make: 20cm square cake tin | Preparation: 10 minutes | Cooking: 50 minutes)

250g PHILADELPHIA Cream Cheese, softened
250g Self Raising Flour
250g Unsalted Butter, softened
200g Caster Sugar
70ml Fresh Milk
3 Eggs (55g each)
1 Teaspoon Vanilla Extract
1/4 Teaspoon of Salt, optional
250g Fresh Blueberries

1. Preheat the oven to 160°C (degree Celsius), grease and line cake tin with baking paper. Or for easy serving, bake them in individual cupcake case.

2. Beat butter, sugar and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed. Lastly add in cream cheese and milk and beat until smooth.

3. Next add in flour, beat briefly until mixed. Fold in the blueberries (set aside some for toppings) carefully using a spatula and spoon the cake batter into the square tin or cupcake cases.

4. Bake the square pan in the preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 20 - 25 minutes.

5. When the cake(s) are cooled, dust with icing sugar and serve.


I am a matcha fans and since I am craving for some Matcha Pound Cake, I made this cake using whatever ingredients that I could find in my pantry. Although the texture of the cake is good but I still think I didn't managed to get it right somewhere as the beans tends to sink down. Perhaps I shall try it with another recipe(s) or get a different type of sweeten auzuki beans.

Adapted from my Orange Pound Cake With Dried Fruits here.

(Serves: 2 Loaf Tins | Preparation: 10 minutes | Cooking: 35 minutes)

120g Cake Flour
40g Cornflour
2 Teaspoons Matcha Powder
150g Unsalted Butter, melted and cool
140g Caster Sugar
4 Eggs (55g each)
80g Sweeten Cooked Auzuki Bean
Some Almond Flakes, optional

1. Preheat oven to 180°C (degree Celsius). Sift cake flour, cornflour and matcha powder together and set aside.

2. Using an electric beater, beat eggs and sugar over a pot of hot water (about 80 degree) until thick and creamy.

3. With a balloon whisk, stir in sieved flours into the egg mixture until well combined.

4. Add in melted butter and stir till combined before tossing in the auzuki beans.

5. Give the mixture a quick stir, divide it into baking tin, top with some almond flakes and bake for 30 - 35 minutes or when a skewer insert in the center and comes out clean.


Remember that "BLACK" Soymilk Butter Cake (recipe) which I made some time back? My family really love that cake because of it's moist and sweet fragrance taste from the Okara and soymilk used. But this round since I have run out of bamboo charcoal powder, I omitted it and enhance it with some pure vanilla bean seeds. I am said the end result is amazing, the fragrance from the okara and vanilla seeds match perfectly!

Adapted from my Okara Black Butter Cake here.

(Serves: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes | Cooking: 40 minutes)

200g Self Raising Flour
200g Unsalted Butter, soften
180g Caster Sugar
4 Eggs (55g each)
150g Okara
50ml Homemade Soymilk
1 Vanilla Pod, scrap out the seeds

1. Preheat oven to 170°C (degree Celsius).

2. Cream butter, sugar and vanilla bean seeds together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.

4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by soymilk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When done remove cake from the oven, allow it to cool completely on a wire rack before cutting.

Till then have a great week ahead and stay tune for more upcoming recipes soon. Just to give you a preview on what's coming up next. Since it's Cherry Blossom season, I would like to share this new recipe on Matcha Cherry Blossom Chiffon Cake in the next post!

Wednesday, 19 September 2012

[Wordless Wednesday] Torte At Waterloo Street

Yuzu infused Snow-Skin Mooncake with White Lotus and Creme de Marron(chestnut) (S$40/box of 8 mini mooncakes)

An unique combination of Yuzu, White Lotus Paste and Creme de Marron which leave you a refreshing after taste. You can read more reviews on

Torte (S$4.50 with ice cream) is a MUST TRY flourless chocolate cake which even my picky 8yrs old cannot resists.

Love their Thai Ice Tea (S$2.00) which is refreshing and thirst quencher.

SCWO Building
96 Waterloo Street
Reservation: 6571 0197

Opening Hours:-
Monday – Friday: 10am – 10pm; Sunday: 10am – 3pm
Closed on Saturday

Monday, 9 July 2012

Magic Of BOSCH MCM4100 Food Processor - Part II, Baked Mini Lemon Cheesecake

This is a super "over due" recipe which I found in my "draft" a few days back while sorting out some my posts. I guess it has being almost 6 months since the other related Part I post had being published. So please accept my sincere apologies if you are waiting for this recipe.

I love cheesecake especially those that are baked rather than the non-bake type. And out of all the different types of cheesecake, New York and Boston Cheesecakes are two of my favourite because I love its thick and creamy cheesy flavour.


At a glance you might thought the above mini cheesecakes look similar to one of the dim sum item,  "Portuguese Egg Tarts" due to the caramelised colour on its surface. But indeed these are very yummy Baked Lemon Cheesecake which is served in mini portion which is great for party, gift or tea-time.

(Make: 10 Medium Cupcakes | Preparation: 10 minutes | Cooking: 20 minutes)

1 Pack (135g) OREO Cookies, cream removed and finely crushed
50g Unsalted Butter, melted
150g Sour Cream
250g Philadelphia Cream Cheese
1/2 Cup (115g) Caster Sugar
3 Eggs(55g each)
10 - 12 Fresh Raspberry
1 Teaspoon Vanilla Extract
1 Tablespoon Finely Grated Lemon Rind, about 3 lemons
3 Tablespoons (45ml) Fresh Lemon Juice
Extra Mixed Berries for Toppings, optional

1. Process the biscuits in the bowl of BOSCH MCM4100 food processor until crumbs form. Slowly add the melted butter and process until combined (you might not need all the butter).

2. Divide the crumbs evenly into 10 - 12 medium cupcake causes, press it evenly over the base by placing another cupcake case over it. Chill in the refrigerator for 20 minutes before use.

3. Meanwhile, clean the food processor bowl. Process the cream cheese, sour cream, sugar and lemon rind in the bowl of the food processor until smooth.

4. Add the eggs one at a time, processing after each addition before adding in the lemon juice. Process until combined.

5. Remove the cupcake cases from the fridge, place a Raspberry in the cupcake case, divide the cheesecake mixture equally amount the cases and bake in the preheated 160°C for 40 - 50 minutes or until just set and centre wobbles slightly.

6. Turn the oven off and cool the cheesecake with door slightly ajar for an hour or so.

7. Chill in the refrigerator for a few hours or overnight. Serve with extra fruit fresh and whipped cream.

If you would like to try this recipe and yet you don't have any food processor, don't worry you can always replace using normal electric beater/mixer and beat it as per normal like other cheesecake recipes. For this recipe, I love the adding of raspberry and lemon rinds which gives it a freshly berries fragrant and taste. But if raspberry is not your preference you can always replace it with blueberries. Hope you would like this quick and easy mini cheesecakes!


Above is the Lemon Berry Tarts which featured in "Magic Of BOSCH MCM4100 Food Processor - Part I". You can find the related recipe HERE.

Wednesday, 18 January 2012

Magic Of BOSCH MCM4100 Food Processor - Part I

I love to experiment with new Kitchen Gadget and this set of "lemon" pastry plus juice is whipped up using my new toy - BOSCH MCM4100 Food Processor(more detail of this product HERE). This food processor comes with multiple functions such as; juice blender, meat grinder, dough maker, making meringue, sorbet, mayonnaise and etc.

In this post I would be sharing 2 recipes using this food processor such as ABC Detox Juice and Lemon Berry Tarts. And as for part 2 post, I would be sharing a recipe on Baked Lemon Cheesecake.


This is an interesting and healthy juice that is introduce to me by my mum's friend. As you know it gets it name ABC from Apple, Beetroot and Carrot. From the email circulations and myths this juice can actually helps to prevent cancer cells to develop or restrain cancer cells to grow. Other than that it can also prevent liver, kidney, pancreas disease and it can cure ulcer, strengthen the immune system, good for eyesight, eliminate red and tired eyes and etc.

For you information this juice is best to consume first thing in the morning with empty stomach(best prefer an hour before breakfast) or in the evening before 5pm. And during the first 3 days when you consume this juice, you would also notice that the urine colour is slightly pinky(so do not be alarm) and there might be track of beetroot red colour in the bowel too.

(serves: 2 | Preparation: 10 minutes | Cooking: 5 minutes)

2 Green Apples, skin remove and cubes
2 Medium Beetroots, skin remove and cubes
1 Medium Carrot, skin remove and cubes
Splash of Lime/Lemon Juice, optional

1. To blend the juice, place the apple cubes in the blender, fix it on the BOSCH machine, lid lock and blend on "1" for about 30 seconds till  done. (as you can see from the photo above, I have added all the cut fruits into the blender which might be difficult for it to blend due to the huge amount so I would suggest you add one type of fruits at a time for easy process)

2. Next remove the lid and add in half of the beetroots cubes and continue to blend for another minute or so, then add in the balance half of the beetroot.

3. Lastly add in the carrot and continue to blend till the mixture is smooth.

4. You can either sieve the juice mixture or you can drink it as it is.

As the texture of beetroot and carrot are slightly harder compared to fruits like melon and papaya it tends to take longer time to blend in smaller batches.


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I love Tarts that are either sweet(egg tarts) or savory(mushroom tarts), but most importantly it must have that tasty buttery crust.  But as you notice, I seldom made tarts because I am not good in handling pastry and I find it quite a hassle to make and rest the dough which is time consuming.

But things change when I have this BOSCH MCM4100 food processor. It is always my dream to own a food processor because it seems to be so handy when handle pastry or grinding meat for meatball or patty. Below shows one of the recipes that I tried using this multi function food processor to create some delicious Lemon Berry Tarts for afternoon tea.

(Make: 12 Medium Tarts/8" Tart | Preparation: 30 minutes | Cooking: 30 minutes)

225g (1 1/2 cups) Plain Flour
90g (1/2 cup) Icing Sugar
1/4 Teaspoon Salt
125g Unsalted butter, cut into small pieces
1 Large Egg Yolk
Some Mixture of Blueberry and Raspberry

1. To make the pastry, process the flour, icing sugar and butter in the BOSCH M4M 4100 food processor until mixture resembles fine breadcrumbs.

2. Add the egg yolk thru the lid funnel(refill opening, refer to the photo above) and process until mixture just comes together.

3. Remove dough from bowl and gently knead on a lightly floured surface until smooth. Shape into a rectangle using 2 sheets of baking paper, place into plastic bag and rest in the fridge for 30 minutes.

3 Large Eggs, lightly whisked
150ml Pouring Cream
80g Caster Sugar
2 Teaspoons Finely Grated Lemon Rind
90ml Lemon Juice

4. To make individual tarts, divide dough into equal portions. Roll a portion on a lightly floured surface to a 3mm-thick disc.

5. Line tartlet tin with the pastry and trim edges to fix the tin. Repeat with remaining pastry and place prepared tins in the fridge for 30 minutes to rest.

6. Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl till combined. Strain through the mixture and set aside while preparing the tartlet cases.

7. Preheat oven to 200°C and line the tartlet cases with baking paper and fill with dried rice/beans then place them on baking tray.

8. Bake in preheated oven for 8 minutes, remove paper and weights then continue to bake for another 6 minutes or until pastry is light golden. Remove from oven. Reduce oven to 160°C.

9. Carefully fill each pastry cases with the lemon mixture till 3/4 full, drop in a some berries and bake for 15-20 minutes or until custard is almost set.

10. Remove from oven. Set aside for 15 minutes to cool to room temperature. To serve, dust with some icing sugar and extra berries.

These Lemon Berry Tart has a buttery crust and smooth lemon filling that are made with fresh lemon juice and zest together with some fresh berries that are in season too. When serve you could taste the nice crisp from the tart shell plus a hint of tangy taste from the lemon filling. Best this would be great with a cup of freshly brewed tea.

Monday, 25 July 2011

Mixed Berry Cake with Raspberry Cream Cheese Frosting

As you can see from most of my "bakes" I seldom do cake with frosting because my skill level of frosting is totally unbearable. I can't seems to frost a whole cake evenly with smooth finishing or at least something presentable. But after seeing Celes's mouthwatering "Blueberry Cake with Cheesecake Frosting" photo on twitter and facebook I decided to give her recipe a try.

So with a twist to her recipe, I have made a Mixed Berry Cake together with some Cupcakes frosted with fresh Raspberry Cream Cheese.

Recipe adapted from Celes @ Celestial Delish

Ingredients: (make one 7" size cake and 6 medium cupcakes)
180g Butter, soften
170g Caster Sugar
3 Large Eggs
225g Self Raising Flour
1 Teaspoon Baking Powder
1 Teaspoon Vanilla essence
250g Sour Cream
200g Blueberries
125g Raspberries, reserve 1/4 for cream frosting and decoration

Mixed Berry Cupcakes made with half portion of the batter resting on the cooling rack.

1. Preheat the oven to 170 degree.

2. Cream butter and sugar for 1 minute, add in flour, baking powder and vanilla and continue to beat for another 2 minutes on low speed until thick and creamy.

3. Next beat in 4 heap tablespoons of sour cream then stir in the mixed-berry using a spatula or wooden spoon till well mixed.

4. Scoop the mixture evenly into a 7" disposal round case and the remaining batter into 6 holes muffins tray line with paper cups liner.

5. Bake the cake for 50 minutes or until skewer insert and comes out clean; OR

* Bake the 6 holes muffins tray batch at 20 minutes or till skewer insert and comes out clean.

6. Cool for cake/cupcake on the cooling rack till completely cold when touch before proceeding to the frosting.

The Original recipe calls only cream cheese, icing sugar and sour cream but in order to make the frosting more colourful and presentable. I added about 10 raspberries into the beaten cream to enhance the taste, texture as well as visual effect to the frosting.


200g tub Philadelphia cheese
100g icing sugar
Remaining Sour Cream, leftover from the cake batter
10 Raspberry, roughly chopped

1. Beat the soft cream cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.

2. Add in chopped raspberries and give it a quick stir or two till mixture is well combined.

3. Spread cheese mixture over the top of the completely cooled cake and scatter with some extra berries on top as decoration. OR

* Spoon a few tablespoons of prepared cream mixture into a pipping bag with a "Wilton 2D" pipping nozzle attached and pipe rose design starting from the middle of the cupcake in clockwise direction.

Mixed Berry Cake with Raspberry Cream Cheese Frosting on FoodistaMixed Berry Cake with Raspberry Cream Cheese Frosting

Overall this is a very soft, light and moist cake made with fresh berries that makes you feel irresistible with its fruity flavour cream cheese topping. And according to Celes, these frosted cake can keep well in the fridge for a couple of days. But before serving, it will be best to bring it to room temperature so that the texture will be soft and moist instead of harden and dry due to storing in the fridge.

Lastly I would like to thanks Celes for sharing this wonderful recipe as well as her patience in walking through the steps and sharing of handy tips in the baking process.


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