Peach Baked Cheese Cake

Crust

5 packs Munchy's Oat Krunch

70g butter

Filling

280g cream cheese

120g sugar

2 eggs

1 tsp lemon juice

10g plain flour

2 halves peach (cubed)

• Blend the biscuits
• Rub in the butter
• Press hard onto the spring pan, chill it
• Beat cream cheese and sugar until smooth
• Add in eggs, one at a time
• Add in lemon juice
• Add in flour (mix with spatula)
• Stir in the peaches
• Pour over the crust
• Bake 170C, 25 mins
• Chill before served

Note: For Green Tea Cheese Cake, replace flour with 3 packs of green tea powder

Baked Lobster with Cheese

1 lobster
2 tsp butter
2/3 cup evaporated milk
1 clove garlic
2 slices cheese
salt to taste
a pinch of sugar
some cornflour

• Clean the lobster, cut into half
• Heat wok, add in the butter
• Saute the garlic
• Add in the milk, bring to boil
• Add in salt and sugar
• Add in cornflour to thicken the sauce
• Spread the sauce onto the lobster
• Break the slice cheese into small pieces and put them on top of the lobster
• Bake 20-25 mins, 190 C

*Original recipe from Rasa Malaysia

Sardine Cheese Puffs

Ready-to-use puff pastry
1 can sardine fish in tomato sauce (155g)
1 medium onion, chopped
3 tbsp oil for frying
1 tsp sugar
1/2 tsp salt
pepper to taste
slice cheese (cut into small squares)
1 egg, lightly beaten, for glazing

• Thaw puff pastry in chiller
• Remove sardine fish from can and its gravy
• Remove the bones
• Heat oil
• Stir fry chopped onion until fragrant
• Add in sardine
• Mash sardine while frying
• Season with sugar, salt and pepper
• Let cool
• Remove puff pastry from chiller
• Cut into rectangular shape about 3"x6" (3mm thick)
• Place about 2 tbsp of sardine filling onto each pastry
• Place cheese on top of sardine
  
• Brush edges with egg wash
• Fold pastry to enclose the filling
• Use a fork to press down to seal the edges
• Use a fork to poke the top of puffs (allow steam to escape during baking)
• Place the puffs on baking tray (lined with non-stick baking paper)
• Brush the top of puffs with egg wash
• Bake for 15 mins 200C

*Original recipe from Yochana's Cake Delight

Sausage Cheese Rolls

300g bread flour
5g instant dried yeast
10g sugar
6g salt
30g unsalted butter (soft)
220g of one egg + whole milk
12 pc sausage
6 slices cheese (cut into half)

1 egg + 2 tsp water (glazing)

• Put flour, sugar, yeast into a bowl, whisk to combine
• Add salt, whisk again
• Pour egg+milk mixture
• Use large spoon to mix everything together, knead briefly
• Take the dough out of the bowl, knead until elastic (2 mins)
• Add butter, knead using the heel of your hands to compress and push the dough away from you
• Fold it back over itself
• Give the dough a little turn and repeat kneading (compress & push)
• Knead 10-15 mins until soft, smooth and almost satiny (if you can stretch into a thin sheet without breaking means you have kneaded enough)
• Put the dough into a light-buttered bowl
• Let the dough rise in warm place until double in size (1hr-1.5hr)
• Take the dough out, deflate by touching it lightly
• Cut into 12 pieces, roll into ball. Rest 10 mins
• Use rolling pin to roll the dough into oval shape

• Cut both sides of the dough into strips

• Place sausage in the middle
• Place cheese slice (halved) over sausage

• Fold strips alternating left & right over sausage
• Place the dough on oven tray, lined with non-stick baking paper
• Let the dough rise until double in size
• Brush with egg wash
• Bake 8 mins 200 C
• Bake 5 mins 180 C

*Original recipe from dailydelicious

Lemon Cotton Cheese Cake

250g cream cheese, chopped, at room temp
240ml fresh milk
110g butter
80g plain flour, sifted
20g corn flour, sifted
50g castor sugar
1 lemon, grated rind & squeezed juice
6 eggs yolks & whites
1/4 tsp cream of tartar
70g castor sugar

• Combine cream cheese & milk in saucepan
• Heat gently over low fire till cheese melts
• Add butter, stir till it melts.
• Turn off fire. Leave to cool
• Add plain flour, corn flour, castor sugar, lemon rind, lemon juice & egg yolks to cooled cream cheese mixture
• Whisk egg whites with cream of tartar & castor sugar till soft peaks form
• Fold into cream cheese mixture
• Pour mixture into prepared pan. Place in a roasting pan half-filled with hot water
• Steam bake for 1 hour 10 mins, 150 Celcius, till top is golden brown
• Leave to cool before removing from pan
• Sprinkle icing sugar & freshly grated lemon rind (optional)
  

Carrot Cheese Cake

Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla essence
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts/pecans

Frosting
1/2 cup butter ( or4 oz/113.4g)
1/2 cup icing sugar
2 cups cream cheese (or 16 oz)
1 tsp orange/lemon essence

• preheat oven, 175 Celcius
• grease & flour the pan
• beat eggs, oil, white sugar, vanilla in a big bowl
• mix in flour, baking soda, baking powder, salt, cinnamon
• stir in carrots, fold in walnuts/pecans
• pour into pan, bake for 1 hour or until toothpick inserted in the middle comes out clean
• let cool in the pan for 10 mins, turn out on a wire rack and let cool completely

• mix all frosting ingredients until smooth & creamy

• Cut the cake into 3 layers, sandwich with the frosting

*original recipe from Lily's Wai Sek Hong