No Bake - Frozen Banana Cheesecake Bars by Miki Mak

Recipe: http://dingoozatfood.blogspot.sg/2015/03/no-bake-frozen-banana-cheesecake-bars.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790583114344100/

Mango Cheesecake by Ann Sim

Ingredients: 
Oreo base -
200g oreo biscuits (w/out filling)
90g butter

Filling: 
2 x 250g Philadelphia Cream Cheese(soften at room temp)
1/2 - 3/4 cup Caster Sugar
3 eggs
180g Sour Cream

Method: 
1) Crush biscuits & mix in melted butter. (I used my food processor). Press mix into 9-inch springform cake tin. Refrigerate for 30mins while you prepare filling.
2) Use mixer to cream sugar & cheese till creamy (dont over-cream)
3) Mix egg one at a time & mix well, the mix in sour cream
4) Pour mix into base
5) Bake at 150° fan-forced for 50mins at your lower rake (2nd rake from hottom).
6) Check at 40mins cos every oven bakes differently & remove if cracks are visible.
7) Turn oven off & leave inside with door slightly open
8) Once cooled, refrigate for at least 3hrs

Mango Topping:
1) Puree 1 large mango or 2 small to get 1 - 1 1/2 cups
2) Heat puree with 1 tbsp sugar (+ or - to your taste
3) Add 3 soaked gelatin leaves & stir till dissolved
4) Once cool add puree to cake.


Enjoy best next day!!! Or 8hrs after baking.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788696801199398/

Japanese cotton cheesecake by Lena Lai‎

Recipe: http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781029001966178/

Baked Mini Lemon Cheesecake by Pris Wang

Recipe: http://icookibakeishoot.blogspot.sg/2015/02/baked-individual-lemon-cheesecakes.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777713865631025/

No-bake Orange-favour Tofu Cheesecake by Lilian Teo‎

Recipe: http://kiddohut.com/2015/01/recipe-non-bake-orange-tofu-cheesecake/

Post link: https://www.facebook.com/photo.php?fbid=10152594391230143&set=gm.774300339305711&type=1&theater

Mini Lemon Cheesecake by Irene Chan-Whitlam

Crust:
3/4 cup graham cracker / digestive biscuits crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted

Filling:
12 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
1 tablespoon lemon zest
3 eggs
1 teaspoon vanilla essence
3 tablespoons lemon juice

Toppings:
Blueberry
Raspberry

Method:
In a bowl, add in the graham cracker / digestives biscuits crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.

Preheat the oven at 180°C

Beat the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and beat again until smooth. Next, add the sour cream and lemon zest and beat until smooth.

Add 1 egg at a time and beat until combined. Lastly, add the vanilla essence and lemon juice. Scrap down the side and beat until smooth.

Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.

Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.

Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775606072508471/