No Bake Dinosaur Milo Cheesecake

No Bake Dinosaur Milo Cheesecake

What do dinosaurs call lunch? Tea Rex! You know what’s cheesier and less prehistoric than that joke? The No Bake Milo Dinosaur Cheesecake of course!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1

No Bake Dinosaur Milo Cheesecake

Digestives biscuits (base)
10 pieces
Melted butter (base)
100g
Gelatine
3 Tsp
Boiling water
1 1/2 Tbsp
Cream cheese
500g
Castor Sugar
2/3 Cup
Vanilla extract
2 Tsp
Cream (whipped)
300ml
Powdered Milo
1 Cup
Method

No Bake Dinosaur Milo Cheesecake

Step 01

Base: Crush the digestives biscuits until its crumbly. Mix the crushed digestives biscuits with melted butter until well combined.

Step 02

Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.

Step 03

Milo cheesecake: Beat cream cheese and castor sugar until fluffy.

Step 04

Add on the vanilla extract and mix well.

Step 05

Boil the gelatine until it dissolves and the mixture is not clumpy, separate in a saucepan.

Step 06

Mix in the gelatine mixture in the cream cheese batter and mix until well combined.

Step 07

Whip the cream until stiff peaks and mix it in the cream cheese batter with hand until its combined (do not overmix).

Step 08

Mix in the powdered Milo and mix well.

Step 09

Pour in the cream cheese batter on the chilled digestives biscuit layer and freeze it overnight.

Step 10

Garnish the cake with powdered Milo or Milo nuggets.

Remember to mix the powdered Milo well with the batter.

Chilled Passion Fruit Cheesecake on Scottish Shortbread with Fresh Mango

Chilled Passion Fruit Cheesecake on Scottish Shortbread with Fresh Mango

The rich sweetness of the mango complements the passion fruit cheesecake perfectly and results in a unique and unconventional combination of flavours
 
Total Time: 1.5 hour
Prep: –
Cook: –
Ingredients Serves 8
Ayam Masak Merah Pasta
Unsalted butter
60g
Sugar
25g
Plain flour, sifted
60g
Fine semoilna
60g
Cream cheese
110g
Sugar (For cheesecake)
80g
Gelatine powder
4g
Passion fruit puree
40ml
Egg white
1
Sugar (For Swiss meringue)
40g
Whipping cream
125ml
Piping jelly
250g
Yellow food colouring
1 drop
Fresh mango
200g
Mint leaves
-
Sugar (For fresh mango pearls)
25g
Method
Chilled Passion Fruit Cheesecake on Scottish Shortbread with Fresh Mango
Step
01
Beat the butter and sugar until soft, then add the remaining ingredients and mix until smooth. Transfer to a piping bag and pipe 25g of dough into eight 6cm-diameter rings then bake at 160°C for 12-15 minutes.
Step 02
Warm the cream cheese with sugar over a bain-marie at 60°C. Dissolve the gelatin with 2 tablespoons of water and wait 20 seconds. Boil the passion fruit purée separately in water, then add the dissolved gelatin. Pour the fruit/gelatin into the cheese mixture and continue to mix until smooth.
Step 03
Make a Swiss meringue by whisking the sugar and egg white over a bain-marie at 60°C until stiff peaks form. Fold the meringue into the cheese mixture, followed by the whipping cream that has been whipped to soft peaks. Pipe this mixture into eight x 6cm-diameter circle moulds. Freeze for 1 hour. Heat the cold glaze with the yellow colouring to 34°C and spread a layer on top of each cheesecake. Remove the mould.
Step 04
Place the Scottish shortbread on a flat surface, then place the chilled cheesecake on top. Use a melon baller to scoop out balls of fresh mango, then mix them with the chopped mint leaves and sugar so the flavours are infused into the fruit. Arrange the mango “pearls” on top of the cheesecake and around the edge of the plate.

Onde Onde Baked Cheesecake

Onde Onde Baked Cheesecake

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 6
Onde Onde Baked Cheesecake
Digestives biscuits (Base)
10 Pieces
Melted butter (Base)
100g
Pure palm sugar (roughly chopped)
300g
Water
150ml
Cream cheese
450g
Salt
1/4 Tsp
Sugar
1 Cup
Pandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste)
2 Tbsp
Eggs
4
Sour Cream
2/3 Cup
Cooking Cream
2/3 Cup
Desiccated coconut
Garnish
Method
Onde onde Baked Cheesecake
Step
01
For base: Crush the digestives biscuits until its crumbly.
Step 02
Mix the crushed digestives biscuits with melted butter until well combined
Step 03
Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.
Step 04
For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour.
Step 05
For Pandan Cheesecake: Beat cream cheese until soft.
Step 06
Add salt, sugar, pandan milk and mix until combined.
Step 07
Add 1 egg at a time and mix well.
Step 08
Add sour cream and mix until combined.
Step 09
Add the cooking cream little by little until combined.
Step 10
Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes.
Step 11
Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean.
Step 12
Leave it in the pan once baked and refrigerate it overnight.
Step 13
Drizzle the cake with gula melaka syrup and desiccated coconut.

Why and What You Should Cook at Home This Valentine’s Day

Why and What You Should Cook at Home This Valentine's Day

If a dozen roses, Belgian assorted chocolates and a human-sized teddy bear has your wallet begging you to stop, then maybe it’s time to take a step back and evaluate what you should really be doing on Valentine’s Day.

For those who wish to celebrate their love on February 14th, going out is often a terrible idea. Here is why and what you should cook at home this Valentine’s Day.

 

The Crowd

If you didn’t make your reservation a month or two prior to, then good luck getting a table! As is often said, Mother’s Day is the busiest restaurant day of the year, and Valentine’s is the busiest night. The good news is that there will be a new wave of very different clientele, and that can be exciting. The bad news is some of them might make you want to jam a salad fork into the table.

 

Overly-priced meals

Valentine’s Day is a crucial monetary date for businesses of all sorts, and yes, a restaurant is ultimately a business. Champagne, ravioli, heart-shaped desserts, etc… most of the special menus-for-2 are obnoxiously designed to fit the “romantic” theme of the night. On the other hand,  the price isn’t very lovable. Apart from having an expensive preset menu, a crowded restaurant usually results in staff trying to rush your dining for quick turnover. It would be better to save your money for when the restaurant is at its best.

 

Cooking much better

It’s not even about being able to be in comfortable clothes, or avoiding crowds, cooking at home for your significant other is much more romantic, personal, and it leaves you with extra money for better wine and gifts.  Even if you’ve never cooked, this is the perfect time to try it out – cooking is far more an impressive skill than whipping out a credit card. Get ready to slip on your house clothes and light the candles – here are our picks for a romantic 3-course meal.

 

Appetizer: Smoked Salmon Salad

Quick to make and incredibly refreshing, thanks to the extra zing from the wasabi, this dish makes the perfect prelude to the heartier meal that follows!

Main Course: Chicken Roulade with Spinach

Fresh baby spinach, roasted peppers, feta cheese and a touch of parsley make a fantastic filling for tender chicken roulades. Serve with asparagus for an extra touch of elegance.

Dessert: Chocolate Cheesecake Stuffed Strawberries

Made with fresh strawberries, softened cream cheese and three kinds of chocolate, this is a mouthful treat that will make the both of you swoon. The perfect dessert to end your surf and turf meal!

 

Did we persuade you to stay in? Let us know if you prefer to dine in or out on Valentine’s Day in the comments section below. 

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