BunBun

Ah, the reason for letting cheesecake cool in oven for an hour is cos of the moisture I think. And if not cooled properly, the moisture will build up in the cheesecake, making it a bit wet sometimes. No prob about the details though, just added on in case. The cheesecake is not bad but the edges of the base and the cheesecake was kinda too soft, the middle section was more firm. Probably due to the whip topping cream as temporary substitute for the whipping cream I guess? The taste overall is very light and didn't taste lemony as before initially. I think the flavour released better in the fridge overnight. My dad liked the cheesecake and asked for seconds, considering the cheesecake wasn't heavy so the alternative light low fat cream cheesecake is an healthier choice for those who like lighter cheesecake. Btw do your cheesecake have that crumby and slightly dense texture when eaten? Below are the finished result of the cheesecake with fruit decoration. I soaked the blueberries and strawberry in the peach syrup for 10 min before adding a few drops of melted gelatine to drip over as a precaution to hold the fruits in place. Side View of Cheesecake on the left side and Front View of the cheesecake on the right side & Congrats on your start of renovation! Credits to Newnyew for the cheesecake recipe. For the cheesecake recipe, please ask Newnyew for it.

Well you can always try to organise a baking session with gal pals or or join a baking workshop? easier this way unless your hubby going to help you out with baking instructions? *grins*

Rierie, you can do it if you are willing to experiment. One year ago, I couldn't even cook even 1 decent dish or bake any edible cakes cos I failed terribly at home economics in school years ago - my cakes weren't qualified to be eaten keke. Now I can safely cook a couple of decent dishes but I am not much of a cook as I don't even cook at home. Baking is really a breeze if you understand the science and maths part including experiments before you get it right.

Cake pan still in waterbath baking in the oven The baked cheesecake result - I had an aluminium foil sheet on top so surface won't burn but it didn't turn brown compared to newnyew's cheesecake result. I wonder why ah? The finished result is not ready yet 'cos i put in the fridge to chill then i add the finishing touches. And I tasted a bit of the cheesecake cos the cake was kinda soft abit like non-baked cheesecake. Doesn't have the dense taste of baked cheesecake but it is VERY lemony probably cos i added 1 whole lemon zest and juice.

Oreo biscuit base before refrigeration. (Last min alternative to digestive biscuits) The alternative light low fat philadepia cream cheese. See the words 60% less fat than butter? Cheesecake mixture in the begining before adding the rest of the ingredients? This is how it looks if using room-temperature cheese since its alot easier to beat. Full cheesecake mixture in 6" Pan sitting in a waterbath. (Must wrap outer pan with aluminium before pouring the cheese mixture in. Then put the pan in the tray before pouring hot/warm water into the tray)

No leh, the cake recipes are easy~ It's the buttercream/icing recipe thats more 'ma fan' cos need to wash up ALOT of stuff. That's why kitchen apprentices in restaurants, commercial kitchens and shatec have to be really fit and work out alot to clean kitchen for proper hygienic before starting work and alot of washing to do!!!

Can tell if its ready 'cos when it jiggles, it moves slightly in the centre and the whole cheesecake is supposed to be firm when u put a finger to the surface.

I took pics of the cake in the waterbath. Show you later so stick around a bit more okay? I'm not really a pro leh, I tell you this : this is my 5th or 6th cheesecake I've done and I have no luck with cheesecakes compared to sponge cakes and rich, moist cakes. The first few cheesecakes I did before were non-bake cheesecakes but texture wise, its not firm and goes soft very fast. The later ones are baked cheesecakes. The last one was so so, left more things to really improve. The cheesecakes part is the only thing I don't grasp very well Btw Newnyew, I took the cheesecake out of its tin, is the cake texture supposed to be soft like somewhere in between the texture of non-baked and baked cheesecakes? Also the biscuit base is too buttery, maybe better if it was baked first before adding cheesecake mixture?

I've finished baking the cheesecake and its cooling down at the moment. Can't confirm the taste of the cheesecake yet as will only taste it tomorrow. Photos will be up later after the cheesecake is done cooling down. Just a few points to add on to your cheesecake recipe which was not properly specified, newnyew Hope you don't mind. 1. The cheese, eggs have to be at room temperature as Room temperature cheese beat easier than stiff cold cheese and incorporates air during the creaming proecess while the room temperature egg whites whip better than non-room temperature. (To bring cheese to room temperature, its 4 hours, for eggs its 1 hour if they have been stored in the fridge) 2. If using electric mixer, scrape down the sides of the bowl one or two times for the ingredients to be evenly mixed for every addition of the ingredients. 3. After baking in the water bath, the cheesecake has to remain in the oven with either the door slightly open ajar or fully open for an hour to cool down before transfering to the countertop to cool and refrigerate. 4. The lemon zest and lemon juice. It was not specified in teaspoon/tablespoon measurement either. So not sure if it's 1 whole lemon zest and lemon juice extracted from 1 whole lemon? I erm went ahead with the lemon zest and lemon juice extracted from 1 whole lemon though. 5. The water for the water bath must be hot or warm water before putting in the oven together with the cheesecake to bake PS: I used whip topping cream as a temporary substitute for the whipping cream cos I don't have any whipping cream on hand and the nearest supermarket do not have any. Had 1 carton of whip topping cream from phoon huat though. I also switched the full cream cheese with light low fat cream cheese as well. Will post photo of the cream cheese later. (I'm not too fond of putting on weight myself kekeke. ) I also tested the baking time at 45 min to see how the cheesecake is done. It was done properly at baking time of 1 hour, lesser than 75 min slightly.

About the timing, it shldn't be a problem cos im using microwave cum convectional oven. Your oven looks like the type used for baking muffins and cookies, that explains why your timing takes longer. Thanks for the tip too.

In the recipe you mentioned, 20cm pan which is 8" pan (1KG type), so the 18cm and 16 cm you have should be 7" and 6" pan right? Also, is your oven the convectional type? 'Cos your recpie states 75min for baking time, I think that the baking time differs based on the type of oven. Most cheesecakes take 45-60 min for baking time, less than an hour from what I compared most cheesecake recipes. So if the cheesecake is done as in it browns on top and is firm right, does jiggle a little in the center? If preparing small cheesecake, its best to divide the amount of ingredients into half for a small cheesecake batter to prepare. I also started baking a year ago too! agree that learning from mistakes and setbacks helps in baking! It shouldn't be too hard

lol its page 21-22 of rondy's blog kekeke

I volunteer cookies since I'm sure BBron will be doing a cake likely?

Really nice your home and your buys! I like your MBR side table, where did you get this? Can share?

Yup, cos cheesecake will taste better if made 1 day in advance for the flavour to 'release' in the fridge. I just remembered i forgot to get the digestive biscuits! So everyone can put down the specialities they want to do cos I actually know how to bake cupcakes, cakes and cookies except for muffins.

But got to divide the food parts to each to make. So who's making cheesecake, other kind of cake, cupcakes, muffins, cookies?

Kekeke ok! Btw your recipe can fill which size pan? I dun have a springform pan leh, so got to use a normal one with removable bottom

Wow looks very jellylicious. The 3rd pic, what fruit is that? I post pics when I'm done with the cheesecake, but got to warn in advance.. im not good with cheesecakes kekekeke

Don't be modest le, you posted your recipe in rondy's blog sure must tag you as the originator for the cheesecake recipe.

Sure, I even give u credit for being the originator of the cheesecake recipe with the photos!

Let me know when you 'opening' your hse to us? I try to come and steal some pastries also.

Did someone mention my name? I don't mind doing the cake part as long as its on weekends & I can make it cos I've got other commitments though. I will be trying out newnyew's cheesecake recipe this weekend in honor of Father's Day~ About this 'rapist'. I can only say this rapist has no integrity plus no right to talk about people's clothes preference & talking about others' wives. Moderator should block him from this forum since this is a family orientated forum.

lol, still volcano cake, ron? Btw it just struck me leh, first is your flour normal flour, cake flour, all purpose or self-raising flour? And you use any baking powder also? Sometimes those factors can cause cakes to rise than normal. The ottoman is common, comes in different colours at chatuchak market but... dat market is situated in a very hot area and way too big compared to the maze in the heeren here. newnyew, many years back when i was young. I went to this children's home one time as part of class volunteering. We helpers were at the mercy of the screaming and running children. Got one little girl who was all high and mighty refusing to come down from a playground slide & would scream whenever we attempt to come up and get her. Wasted almost an hour coaxing her to come down & ta da, the home supervisor just only simply had to come out and the little girl came down straight away. So nowdays kids are more smarter than we adults bargained for.

Yeah tsuruga ren is also a old childhood friend who is the boy giving her that blue stone as children. I join you to eat outside okay? lolx I want to eat first then fight. newnyew, come join us to read manga. Too addictive one.

Yep Kyoko is so cute esp that dark side of hers and those mini devils around when her dark side manifests everytime Fuwa Shou is mentioned. Btw, one of the korean manwha i mentioned, 'Goong' is actually the comic version of the drama 'Princess Hours' you probably remember seeing this drama on Ch U a few years ago. But the comic is way better than the drama since the drama is adapted from the comic. (and yesh the artwork is good, alot softer than the japanese style) Lightly beaten? Maybe you try beating the eggs for 3-4 min. You need to do some experimenting around to see what went wrong. The trick for beginners is to keep trying/experiment with what are the possible causes and what to remedy.