Cheesecake Brownie B'day Cake

Ingredients:
130 gm. Butter
150 gm. chocolate - chopped
1 egg
130 gm. sugar
100 gm. plain flour
35 gm. self-raising flour

Topping:
250 gm. cream cheese - softened
1 tsp. vanilla extract
75 gm. sugar1 egg
125 gm. dairy cream

Method:
(1) Combine butter and chocolate in a saucepan and stir over low heat till smooth. Cool.
(2) Beat egg and sugar until thick and creamy. Stir in melted chocolate and butter mixture.
(3) Stir in sifted flours and spread mixture into an 8" square pan, lined with greaseproof paper.(4) Bake for 15 mins. at 175C.
(5) Meantime, prepare the filling. Beat cream cheese, extract, sugar and egg in small bowl with electric mixer untoil smooth.
(6) Beat in the cream then pour mixture over brownie and bake for another 15 mins. at 160C.
(7) Refrigerate for 3 hours, slice into 12 pieces before serving.

Almond Chocolate Cheesecake

Ingredient for chocolate cheesecake
(A)
130g Butter
130g Cream Cheese
150g Brown Sugar
2 tbsps Honey

(B)
4 eggs

(C )
260g Plain Flour
30g Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder

(D)
1 Orange zest, grated
50g Orange Juice

(E)
200g walnuts, chopped

Method
1)Cream (A) till light and fluffy.
2)Add (B) and cream until light and smooth. It would start to curdle which is normal.
3)Immediately add in ½ of (C ) and mix until well blended.
4)Add (C ) and (D) alternately in several times until the ingredients are used up. Mix until well blended.
5)Add (E) and mix until well incorporated.
6)Grease and line the bottom of 23cm square pan. Pour the batter onto the prepared pan. Bake at 180C for 40min. Remove it from the pan. Set aside to cool.

Ingredients for Cheese Topping
250g Cream cheese
50g Icing sugar
1 Orange zest, grated
2tbsps Orange juice

Method for cheese topping
1)Beat the cream cheese and icing sugar until light and smooth. Add in orange zest and juice.
2)Mix until well blended. Spread it on top of the cake.
3)Cut into bars and decorate with caramelized walnuts.

Note: You can change walnuts to almonds. For a 20cm pan please use ¾ portion.

Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"

Japanese cotton cheese cake

Ingredients
(A)
160g Cream Cheese
25g butter
120g milk

(B)
40g flour
30g corn flour
(C )
4 egg yolks
(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
pinch of salt

Method
1) Grease and lined the bottom of two 20cm oval pans. Wrap outside of pans in foil.
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double boiler.
3) Add (B) and mix till well combined. Add (C ) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
5) Pour the cheese filling into the prepared oval pans. Bake in water bath at 160C for 40-45mins or until firm and golden brown.
6) Remove cake from the oven and remove from mould immediately. Set aside to cool.

Variation:
If you want it to taste more creamy, replace the milk with whipping cream.










Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"