New York Cheesecake | Recipe

This is what you think of when you think of cheesecake! The classic New York-style cheesecake which is creamy and has a buttery crust - yum!

Ingredients - enough to make for one 6 inch cake

100g digestive biscuits/graham crackers,

60g unsalted butter

600g cream cheese,

170g sugar,

1 tsp vanilla extract,

2 tbs plain/all-purpose flour,

2 eggs,

190g of sour cream

95g sour cream,

1 tbs powdered sugar,

1/2 tsp vanilla extract

Method

1. Crush the biscuits in a food processor into fine crumbs. Alternatively you may place these in a strong ziploc bag and crush them with a rolling pin.

2. Melt the butter and mix into the crumbs until a wet sand consistency is achieved.

3. Pour the crumbs into a lined 6 inch springform pan, spread evenly and pack tightly using the back of a spoon.

4. Place the biscuit base into a pre-heated 180c oven for 10 minutes. Once baked, let it cool whilst you prepare the cheese filling.

5. Whisk together the cream cheese, sugar, flour and vanilla extract until well combined. Whisk in the eggs until well mixed.

6. Finally, whisk in the sour cream until a smooth batter is formed.

7. Spray the inside of your cake pan with cooking spray.

8. Pour the cheese mixture onto your biscuit base and bake in a pre-heated 220c oven for 10 minutes.

Decrease the temperature to 110c and bake for a final 50 minutes.

9. Once baked, turn off the oven and open the oven door slightly, using an oven mitt to keep it open and let the cake cool completely inside.

10. Meanwhile, combined the remainder of the sour cream with the icing sugar and vanilla extract until no lumps remain.

11. Once the cake has cooled, remove from the oven and pour on the sour cream. Spread it evenly right to the edges.

12. Cover the cake with foil and refrigerate for at least 8 hours or overnight.

13. Take the cheesecake out and run a knife around the edges to loosen the cake. Lift the main part of the springform pan up.

14. Slide the cheesecake onto a plate and pull the parchment paper from underneath it.

15. Slice and serve.

Coconut Cream Cupcakes | Recipe

Dreamy coocnut cream cupcakes that are as soft as a cloud yet as fragrant as the tropics... make these today!

COCONUT CREAM CUPCAKES | Recipe

Yields 6 large cupcakes

Ingredients

3 egg yolks,

1 tsp vanilla extract,

3 tbs coconut oil, melted,

2 tbs coconut milk,

45g self-rising flour,

3 egg whites,

45g sugar

1/4 cup dessicated coconut,

370ml whipping cream,

3 tbs sugar,

2 tbs dessicated coconut

Method

1. In a large mixing bowl, mix together the egg yolks, vanilla extract, coconut oil and milk until smooth.

2. Mix in the flour until just combined.

3. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form or when they don't move when you flip the bowl upside down.

4. Gently fold in the egg whites into the egg yolk mixture a little at a time until well combined.

5. Divide the batter evenly between 6 large cupcake cases using an ice cream scoop.

6. Sprinkle on dessicated coconut on top of each one before baking in a preheated 180c oven for 20 minutes. Once baked, let them cool inside the oven completely with the oven door ajar - this is to prevent shrinkage.

7. Meanwhile, whip the cream and sugar into soft and pillowy peaks. Set aside.

8. Toast the 2 tbs of dessicated coconut on a baking sheet at 180c until lightly browned before letting them cool completely.

9. Scoop a dollop of cream on top of the cupcakes using an ice cream scoop before flattening slightly using the back of the ice cream scoop.

10. Decorate by sprinkling the toasted coconut on top and then serve.

Matcha Mochi Cookies | Recipe

These cookies are so unique, I was absolutely blown away with the result! The soft matcha scented cookies coupled with the chewy mochi interior was such a perfect combination - you guys HAVE to try this!

Ingredients

100g glutinous rice flour,

40g sugar,

145ml water

85g unsalted butter,

80g brown sugar,

5g green tea/matcha powder,

1/2 tsp vanilla extract,

1 egg,

125g plain all-purpose flour,

1g baking soda

Method

1. Mix the glutinous rice flour and sugar together until well combined in a microwave-safe bowl.

2. Mix in the water until a smooth batter is formed.

3. Microwave this in bursts of one minute intervals, stirring after each minute, until a sticky and translucent dough is formed. I microwaved mine for a total of 2 minutes but this depends entirely on your microwave.

4. Cover and set this dough aside to cool fully whilst you prepare the cookie dough.

5. In a large bowl, mix together the butter, sugar, vanilla extract and matcha powder until well combined.

6. Add in the egg and mix until incorporated fully.

7. Mix in the flour and baking soda with a spatula until a soft dough forms.

8. Divide the dough into 6-8 large portions (using a two-tablespoon sized ice cream scoop) or 10 smaller portions (using tablespoons).

9. Place the balls of dough onto a lined baking sheet and flatten each one to form a well in the centre.

10. Divide the mochi dough into equal number portions and place into the centre of each cookie.

11. Using your fingertips, cover the mochi dough as best as you can, making sure they are fully sealed so that the mochi can't escape whilst baking.

12. Bake these cookies at 160c for 15 minutes.

13. Let these cookies cool slightly before serving warm.

NO BAKE OREO CHEESECAKE | Recipe

NO BAKE OREO CHEESECAKE

Yields one 6" cake

Ingredients

13 Oreo cookies,

40g unsalted butter, melted,

10 Oreo cookies,

240g cream cheese,

75g powdered sugar,

1 tsp vanilla extract,

235ml heavy whipping cream,

70ml cold water,

6g gelatine powder,

75ml heavy whipping cream,

8 Oreo cookies

Method

1. Crush up 13 Oreo cookies in a food processor or using a ziploc bag and a rolling pin into fine crumbs.

2. Mix in the melted butter until it resembles wet sand.

3. Pour into a lined 6 inch springform pan and pack tightly yet evenly to form a sturdy base. Set aside in the refrigerator.

4. Crush up 10 Oreo cookies in a food processor again or using a ziploc bag and a rolling pin into fine crumbs. Set aside.

5. In a large bowl, mix together the cream cheese, sugar and vanilla extract until well combined.

6. Pour in the whipping cream and then use an electric whisk to beat this until soft peaks form. Make sure the sides are scraped down so that all ingredients are well mixed.

7. Sprinkle the gelatine powder over the cold water in a small bowl. Set aside for it to gel up and set.

8. Place this into a larger bowl full of hot water to melt and dissolve. Stir until clear.

9. Pour this gelatine mixture into the cheese mixture and fold in quickly.

10. Fold in the Oreo crumbs from earlier until well combined.

11. Place the cheeesecake mixture on top of the chilled crust and spread evenly. Refrigerate for at least 5 hours.

12. When the cake is nearly ready to be taken out, start whipping up the cream into soft peaks. Place into a piping bag fitted with a Wilton 1M star tip.

13. Unravel the cake from the cake pan gently before piping ~6-8 cream swirls around the top edges of the cake. Decorate with ~8 Oreo cookies in between the swirls.

14. Refrigerate for at least one hour before slicing.

2 MINUTE MOCHI | Recipe

Does the thought of making mochi sound daunting, time consuming and laborious? No worries, I've got just the recipe for you - with just 3 main ingredients you can cook up mochi in just 2 minutes! Here's how:

Yields 6-8 mochi balls depending on the size you make them

Ingredients

1/2 cup of glutinous rice flour,

100g glutinous rice flour,

40g sugar,

145ml water,

PEANUT FILLING

1/4 cup ground peanuts,

2 tbs powdered sugar,

dirzzle of water

Method

1. Pan fry the 1/2 cup of glutinous rice flour on medium heat for 5 minutes until fragrant

2. Pour into a bowl to set aside and to let cool completely.

3. In a microwave-safe bowl, mix together the 100g of glutinous rice flour with the sugar and water until smooth and lump-free.

4. Microwave in one minute intervals for a total of 2 minutes, stirring after each minute. You may need to cook it for 1-2 munites longer depending on your microwave power. The resulting dough should be sticky and translucent.

5. Once cooked, cover and then set aside to cool completely.

6. Feel free to fill with whatever filling you like e.g. red bean paste/ice cream but today I will be teaching you how to create a delicious peanut filling.

Mix together the ground peanuts and powdered sugar until well combined.

7. Mix in a drizzle of water until a crumb-like consistency is formed. Add a little at a time - it is better to add less than to add too much whereby a paste is formed.

8. Liberally flour your work surface with the cooked flour. Place the cooled mochi dough on top, toss it over so it is covered in flour and then flatten into ~4mm thickness.

9. Cut out tablespoon portions of dough using a dough scraper.

10. With each portion, shape into a flat circle with a thick centre and thin edges. 

11. Add a heaped teaspoon of the penaut filling before sealing the mochi by folding from the centre in and pinching together so it does not leak out.

12. Place onto a flattened cupcake case and serve.

Tres Leches Cake | Recipe

This rich three-milk cake is sooo moist and flavourful - you guys need to try this out! Tres leches cake is a personal favourite of mine so I'm sharing my foolproof recipe here today:

Yields one 8" square cake

Ingredients

3 egg yolks,

1 tsp vanilla extract,

130ml milk,

120g all-purpose flour,

1 tsp baking powder,

3 egg whites,

85g sugar,

100ml heavy cream,

85g sweetened condensed milk,

100ml milk,

1 tsp vanilla extract,

250ml heavy whipping cream,

2 tbs vanilla sugar

Method

1. Mix together the egg yolks, vanilla and milk until smooth.

2. Add in the flour and baking powder and mix gently until just combined.

3. In another large bowl, whisk together the egg whites and sugar until soft peaks form.

4. Gently fold the egg whites into the egg yolk mix until well combined.

5. Pour the cake batter into a greased 8" square cake pan.

6. Bake at 160c for 25 minutes.

7. Meanwhile, whisk together the cream, condensed milk, milk and vanilla in a large jug with a spout until smooth.

8. Let the cake completely cool before piercing throughout with a fork.

9. Pour the milk mixture on evenly and then cover with plastic wrap before refrigerating for 5 hours.

10. Meanwhile, whip the cream and vanilla sugar together until soft peaks form. Transfer this into a piping bag fitted with a star tip (Wilton 1M). 

11. Remove the plastic wrap from the cake and then flip the cake upside down onto some parchment paper or a silicon baking mat.

12. Trim the edges off using a serrated knife.

13. Pipe the cream on in a wave-like motion.

14. Refrigerate for a further two hours before cutting into smaller squares and serving.

Lotus Cheesecake | No Bake, No Gelatine, No Agar Agar Recipe

Lotus Cheesecake | Recipe

Yields one 6" cake

Ingredients

13 Lotus Biscoff biscuits

40g unsalted butter

13 Lotus Biscoff biscuits

240g cream cheese

75g powdered sugar

1 tsp vanilla extract

235ml heavy whipping cream

75ml heavy whipping cream

1/2 cup smooth Lotus Biscoff spread

6 Lotus Biscoff biscuits

Method

1. Crush up 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin.

2. Melt the butter and mix into the crushed biscuits until a wet sand consistency is formed.

3. Pour this mixture into a lined 6" springform pan and pack tightly to form a base. Set aside into the fridge to harden.

4. Crush up another 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin. Set aside.

5. Mix together the cream cheese, sugar and vanilla extract in a large bowl with a spatula until well combined.

6. Pour in the 235ml of whipping cream and then beat with an electric whisk until soft peaks are formed.

7. Fold in the Lotus Biscoff biscuit crumbs until evenly distributed.

8. Take the chilled crust from the fridge and place the cheesecake mixture on top, spreading evenly to ensure it fills the pan completely with no empty spaces.

9. Smooth out the top of the cake with the back of a spoon and then refrigerate for a minimum of 6 hours.

10. Whip up the 75ml of whipping cream into soft peaks 5 minutes before yoy are ready to take the cake out from the fridge.

11. Place this cream into a piping bag fitted with a star tip.

12. Meanwhile, heat up the spread for around 30 seconds until it becomes runny. If it still isn't fully runny then mix it and heat it up at 10 second intervals until it becomes so.

13. Gently release the cake from the cake pan and pour over the biscoff spread evenly.

14. Pipe ~8 cream swirls using the whipped cream in the piping bag.

15. Decorare with the 6 Lotus Biscoff biscuits in between the cream swirls before refrigerating for one and a half hours before serving.