by Sumopocky

Silicon cake mould (approx 6inches diameter)

Ingredients
[For Chocolate Shell]
White chocolate 170g [For Cheesecake Batter]
275g of Cream Cheese (Softened)
30g of Icing Sugar 
170g of Whipping Cream 
9 Oreo cookies (crushed) for batter
3 Oreo cookies (lightly crushed) for base
1tsp Gelatin + 1tsp hot water (Optional)

[For Decoration]
Fondant for decoration
Colouring - Red, Yellow, Black

Directions
[For Chocolate Shell]
1. In a microwaveable bowl, melt the white chocolate.
2. Use a spatula to coat the cake mould
3. Let it harden in the fridge.

[For Cheesecake Batter] 
1. Beat cream cheese on high speed till it's smooth and fluffy.
2. Add in sifted icing sugar and mix well.
3. In a separate bowl, crush Oreo cookies and set aside.
4. In a separate bowl, beat whipped cream till soft peaks form. 
5. Mix in whipped cream and crushed Oreo cookies. Optional: Add in gelatin and hot water mixture for more structure. Mix well.
6. Remove the chocolate shell from the fridge, and pour in cake batter. Leave some for later. 
7. Line the cake with lightly crushed chunks of Oreo cookies. 
8. Cover the cake with the remaining batter and smooth it out evenly. 
9. Let it set in the fridge for at least 2 hours. 

[For Decoration]
1. Add food colouring to fondant and mould them to desired shapes for decoration 
2. When the cake has been gently removed from the mould, place fondant decorations on cake.

This Pandan Basque Burnt Cheesecake is creamy and carries the lightly fragrant taste of Pandan. It has everything that you enjoy in the original Basque Burnt Cheesecake - creamy, smooth and with a caramelised top. 

 

This Flower Fruit Cheesecake is inspired by the Japanese Flower Fruit Sandwiches by Tastemade Japan. It is a no bake, no sugar, and no flour recipe - simple, healthy and fun! Instead of sugar, I used honey as a sweetener. 

The Flower Fruit Cheesecake consists of a crunchy Oreo base, chocolate cheesecake batter, original cheesecake batter, and sliced strawberries & grapes. I used 180ml glass cups from IKEA that are the perfect size for these cheesecakes. 

Hope you enjoyed this recipe as much as I enjoyed making them! 🥰🌷

FLOWER FRUIT CHEESECAKE RECIPE
No bake, no sugar, no flour
by Sumopocky

Yield: 4 servings x 180ml

Ingredients
[For Oreo Base] 
6 Oreos
1 tbsp dark chocolate (melted)
1 tbsp honey

[For Chocolate Cheesecake Batter] 
35ml heavy cream
60g cream cheese (softened to room temperature)
10ml honey
50g dark chocolate (melted)
2g gelatin powder
1 tbsp water

[For Fruit Flowers] 
4 Strawberries
12 Green grapes

[For Original Cheesecake Batter] 
225ml heavy cream
310g cream cheese (softened to room temperature)
80ml honey
15g gelatin powder
6 tbsp water

Directions
[For Oreo Base] 
1. Separate the Oreo biscuits from the Oreo cream.
2. Crush the Oreo biscuits.
3. Add melted dark chocolate and honey and mix well
4. Place a thin layer of crushed Oreo mixture in the base of the cups. Set aside

[For Chocolate Cheesecake Batter] 
1. Beat the heavy cream till soft peaks and set aside.
2. In a separate bowl, mix the cream cheese, honey and whipped heavy cream (from Step 1)
3. Mix in the melted dark chocolate. Set aside
4. In a small microwaveable bowl, mix the gelatin powder and water, and heat in a microwave till all the gelatin has melted.
5. Pour the gelatin water into chocolate cheesecake mixture in step 3.
6. Mix well and work quickly. Pour it into the base of the cups.
7. Freeze while you prepare the fruit flowers and original cheesecake batter
[For Fruit Flowers] 
1. While chocolate cheesecake is hardening in the freezer, slice grapes and strawberries (watch video for demonstration). Set aside.
2. Once the layer has hardened, gently arrange the fruits to form flowers. Place it back in the fridge while you prepare the cheesecake batter.

[For Original Cheesecake Batter] 
1. Beat the heavy cream till soft peaks and set aside.
2. In a separate bowl, mix the cream cheese, honey and whipped heavy cream (from Step 1)
3. In a small microwaveable bowl, mix the gelatin powder and water, and heat in a microwave till all the gelatin has melted.
4. Pour the gelatin water into chocolate cheesecake mixture in step 2.
5. Mix well and quickly. Fill the cups. Use a chopstick or toothpick to gently spread the cheesecake batter, so as to fill any gaps between the fruits.
6. Refrigerate for at least 2 hours.

 

MATCHA BASQUE BURNT CHEESECAKE RECIPE 
by Sumopocky

Equipment
6 inch round cake pan
Baking paper

Ingredients
[For Original Basque Cheesecake]
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
10g of Cake Flour
[For Matcha Basque Cheesecake]
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
15g of Matcha Powder

Directions
1. Preheat the oven to 210°C and grease the cake pan with softened unsalted butter. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould.
2. Prepare Original Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the cake flour and mix well.
3. Prepare Matcha Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the matcha powder and mix well.
4. Pour the matcha batter into the cake pan, followed by the original cheesecake batter. Knock on countertop to prevent air bubbles.
5. Bake in the preheated oven at 210°C for approximately 25 to 30min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
6. With the cheesecake still in the pan, let it chill in the fridge for at least 6 hours, or till it is completely chilled.
7. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!

This Brownie Cheesecake Recipe combines the best of both worlds - brownies and cheesecake! It has a chocolatey brownie base, swirled with smooth, rich cheesecake, and topped with fresh raspberries. 

Even though it sounds troublesome to prepare 2 separate batters - a brownie batter and a cheesecake batter - it actually isn't that much of a hassle! This is because you can prepare each of the batter in a bowl (no need to wash too many dishes).

This recipe is inspired by a Raspberry Brownie Cheesecake that I had in a cafe called Unknown Chapter Coffee Roasters in Christchurch, New Zealand. It was our last day in New Zealand, and we chanced upon this cafe. So glad that we had brunch there, because everything was so good! Apart from the cake, we also ordered a Mango Coconut Smoothie and Big Breakfast. 

The highlight was the Brownie Cheesecake, and Jon requested for me to try to recreate it. It's been more than a year since we went to New Zealand, and I finally found the time to remake this recipe! I tried my best to make it like the one we had in the cafe, and I think it came close enough 😋P.S. Watch the video below to see the cafe and its delicious food!

If you love brownies and cheesecake, this cake highly recommended for you! Simple and easy to make. You can even slice the cake and freeze, and take it out to defrost whenever a sweet craving arrives 😋

BROWNIE CHEESECAKE RECIPE WITH RASPBERRIES
by Sumopocky

Equipment
6 inch round cake pan
Baking paper

Ingredients
[For Brownie]
225g of Dark Chocolate
75g of Unsalted Butter (room temp)
1.5 Eggs
75g of Caster Sugar
30ml of Heavy Cream (room temp)
80g of Cake Flour

[For Cheesecake]
300g of Cream Cheese (room temp)
50g of Caster Sugar
1.5 Eggs
30ml of Heavy Cream (room temp)
15g of Cake Flour

[Others]
100g Punnet of Raspberries (washed & dried)

Directions
1. Preheat oven to 170°C.
2. Prepare brownie batter. In a metal bowl, add unsalted butter and milk chocolate and dissolve in a water bath/over a pot of boiling hot water.
3. To the bowl in step 1, Add eggs, sugar and fresh cream, and mix well with a whisk each time.
4. Sift in cake flour, mix well, and set aside.
5. Prepare cheesecake batter. Beat the cream cheese and sugar in a bowl.
6. Add eggs and whipped cream, mixing well. Sift in cake flour and mix well. Set aside.
7. Line the cake pan with baking paper. First, pour in the brownie batter from step 4. Then, gently pour in the cheesecake batter from step 6.
7. Using a chopstick/fork/spatula, gently swirl the batter so that they blend slightly together. Add the raspberries on top.

8. Bake in a preheated oven at 170°C for 40 minutes.
9. Let it cool, then cling-wrap it and chill in the fridge completely before serving. Enjoy!

The Basque Burnt Cheesecake is unlike any other cheesecake. It is burnt intentionally on top, and has a creamy, rich center. This rustic cheesecake originates from a restaurant called La Viña in Spain nearly 3 decades ago, and has been making waves internationally in recent years. 

The Basque Burnt Cheesecake is firmer on the top and bottom, and nice and creamy in the center! 
It "melts" in your mouth 😋

With such a unique flavour and texture, I doubt this cheesecake is simply a food fad. It is here to stay. And the good thing is that it is incredibly simple to recreate this Basque style burnt cheesecake.

You can easily prepare the cheesecake batter in one bowl, so I'll definitely be making this again in the future! It's even more fuss-free than baking a New York Cheese Cake, but equally satisfying (or you might find it even more delicious 😉). 

BASQUE BURNT CHEESECAKE RECIPE 
by Sumopocky

Equipment
6 inch round cake pan
Baking paper

Ingredients
Softened Unsalted Butter (enough to grease cake pan)
400g of Cream Cheese (softened at room temperature)
85g of Caster Sugar
3 Eggs
200ml of Heavy Cream
15g of Cake Flour
Directions
1. Grease the cake pan with softened unsalted butter. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould. (P.S. I was using a springform cake pan and so I placed an extra "safety" layer of aluminium foil between the ring and the base. You can skip this step if you are using a regular cake pan)
2. Preheat the oven to 230°C.
3. In a large bowl, whisk the softened cream cheese till creamy.
4. Add the caster sugar, and whisk well.
5. Whisk in the 3 eggs till the mixture is well combined.
6. Add the cake flour and heavy cream, and mix well.
7. With a bowl below, pass the cheesecake mixture through a sieve.
8. Pour the cheesecake mixture to the cake pan from step 1.
9. Bake in a preheated oven at 230°C for 25 minutes. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
10. With the cheesecake still in the pan, let it cool in the fridge for at least 6 hours.
11. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!. Enjoy your Basque Burnt Cheesecake! 🧀

 

3 things I kept in mind when creating this recipe for my husband:

1. Flavour has to be rich (he doesn't enjoy light cakes)

2. It has to be chocolate-y, as that's his favourite dessert flavour

3. Spam bananas, because he loves bananas! 

Banana~ 

The end result is a rich chocolate cheesecake mixed with fresh bananas, topped with dark chocolate ganache. And... it passed my husband's test because he said he loves it! (or maybe he just doesn't want to hurt my feelings ♥)


I must admit, our taste buds are starting to become quite similar. Before we dated, my preference for desserts skewed towards Japanese-style, i.e. light, not-rich. In addition, I usually went for the fruity or vanilla flavours. Ever since we got together, I began to crave for rich, chocolate-y flavours. It's true that couples start to behave like each other (in our case, it's our stomachs that have synchronised haha).

Do try out this simple, no-bake cheesecake. Hope you enjoy this cake as much as we did!

CHOCOLATE BANANA CHEESECAKE RECIPE  (No-Bake!)
by Sumopocky

7" Springfoam Cake Pan

Ingredients
[For Biscuit Base]
85g of Plain/Digestive biscuits
25g of Caster sugar
45g of Unsalted Butter

[For Chocolate Banana Cheesecake]
3 bananas, mashed
1 banana, sliced (for base)
1 banana, sliced (for decoration)
250g of Dark Chocolate Chips
350g of Cream Cheese
300g of Heavy Cream
20g of Caster sugar
8g of Gelatin powder
2 tbsp of Hot water

[For Chocolate Ganache]
100g of Dark Chocolate Chips
100ml of Heavy Cream

[Optional]
3 tablespoon of Granola

"BAKE’s freshly baked cheese tarts have their origins in Kinotoya, a long-established Western confectionery store in Sapporo, Hokkaido. We pour our heart and soul into creating delectable cheese tarts. We have created a style where our customers can enjoy freshly baked cheese tarts at their freshest right until the last order—each and every day, without ever selling out."

Thanks to the lovely Meg from Dreamersloft, I am now able to bake a cheese tart that tastes similar to the ones from BAKE #NoMoreQueueing. (Thank you Meg!) I modified the recipe slightly, using my own tart crust recipe, and also substituted the mascarpone cheese with other kinds of cheese (as they were not available in my nearest grocery store).


Feeling greedier and more adventurous than normal, I toyed with the idea of baking a GIANT CHEESE TART... and I did it. If you're wondering if there's a different in taste between the my mini cheese tart and giant cheese tart, there isn't.
In fact, BAKE created mini cheese tarts opposed to a large one because they discovered that their tarts taste the best when eaten warm. Thus, for one to enjoy a tart on the spot, they created a single portion serving.

Either way, their cheese tart is truly unique. While I cannot create the exact same thing, this is the closest I can get... and that's enough goodness to be thankful about.

HOKKAIDO BAKE CHEESE TART RECIPE

Yield:
1 x 5.5" Tart and 6 Mini tarts
or 2 x 5.5" Tart

Ingredients
[For Tart Crust]
Click here for recipe

[For Cheese Custard]
Adapted from Dreamersloft's original recipe
Directions
[For Tart Crust]