Strawberry Jellyhearts Cheesecake

Be turns 15 today.  Happy Birthday, my dear!  The birthday girl wanted a strawberry cake, and so I decided on this refreshing no-bake strawberry jelly cheesecake.  Yummy!

Strawberry jellyhearts cheesecake.b

Strawberry jellyhearts cheesecake.a

Strawberry jellyhearts cheesecake.pic3

Strawberry Jellyhearts Cheesecake

Source : with slight modification from Happy Home Baking

Makes one 8″ round


Base :

170g digestive biscuits

85g melted butter

Fillings :

250g cream cheese, softened at room temperature

50g icing sugar

1 tbsp gelatin powder

40ml boiling water

1 tsp vanilla extract

1 box Jelly crystal ( strawberry flavour )

1 cup boiling water

1 cup cold water

Some strawberries, cut into heart shapes


1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 8″ round cake pan ( I used loose bottom pan ).  Line the base with clingwrap and overhang the excess clingwrap at the edge for easy removal.

2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.

3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.

5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.


Cold Oven Cream Cheese Pound Cake

Yes, this cake is baked in a cold oven.  I’ve never done this before.  Does this method work well?  The result is amazing,  the cake rose high and the aroma of the cheese permeated the house when the cake was only 15 minutes into baking.


Source : Kitchen Flavours, I Love. I Cook. I Bake.  Recipe from Cake Keeper Cakes by Lauren Chattman.  Recipe below has been modified to my preference.

Makes one 12 cup bundt pan

Cold Oven Cream Cheese Pound Cake


3 cups cake flour, sifted ( minus 3 tbsp )

3 tbsp cocoa powder, sifted

1-1/2 teaspoons baking powder

226g salted butter, softened

250g cream cheese, softened

160g caster sugar ( I will increase to 200g next time )

6 eggs, room temperature

1 tbsp vanilla extract


1.  Place the oven rack to the lower-middle position.  Do not preheat oven.

2. Grease a 12-cup bundt pan and dust with flour.

3. Combine flour, baking powder in a medium mixing bowl.

4. Cream butter, cream cheese and sugar in an electric mixer on medium-high speed until fluffy, beat for about 3 minutes, scraping down the sides of the bowl if necessary.

5.  Turn the mixer on medium speed, add in the eggs, one at a time, scraping down the sides of the bowl after each addition.  Beat in the vanilla.

6. Turn the mixer to low speed and add in the flour mixture from (3), 1/2 cup at a time, scraping down the sides of the bowl after each addition.  After the last addition, mix for 30 seconds on medium speed.

7. Take 1/3 of the batter and mix with cocoa powder.   Pour half of the remaining plain batter into the bundt pan, pour the chocolate batter and then top with the remaining plain batter.

8. Place the cake in a cold oven ( non preheated oven ).  Turn the oven to 165 degrees C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the center comes out clean,  about 55-60 mins.

9. Cool the cake in pan for 15 minutes, then invert it onto rack.  Cool completely before slicing and serving.

My Birthday Cake – Japanese Cotton Cheesecake

I was one year younger yesterday and another year wiser today. A simple no frill cake I baked for myself.  121 – Happy Birthday to ME!


Recipe adapted from The Little Teochew. 

(Makes one 8 inch round)

Japanese Cotton Cheesecake


140g caster sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4 tsp salt


1. Preheat oven at 160 degrees C.  Fill a tray with water and place it in the oven for water bath.

2. Grease the pan and line the base and sides.  Make sure the baking paper on the sides extend higher than cake tin.  Wrap the cake pan with two layers of aluminium foil to prevent water seepage.

3. Melt cream cheese, butter and milk over double boiler. Cool the mixture.  Fold in the flour, cornflour, salt, egg yolks and mix well.  Sieve the mixture into a large mixing bowl.

4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peak forms.

5. Fold in egg whites to the cheese mixture. Pour into an 8 inch round springform cake pan.

6. Bake the cake in water bath for 1 hour 15 mins or until set and golden brown. Cover the top with aluminium foil from the start and remove the foil 20 mins before the end of the baking time.

7. Leave to cool in the oven with door ajar for 30 mins – 1 hour.

I’m Back! Birthday Cake for hubby

Hi, I’m back after a month of vacation and staycation.  It’s time to get back to my baking routine especially when there are three birthdays this month ( one being mine ), so I am expecting myself to bake once a week for a start and massive baking next month for Chinese New Year.

Today on 118, my hubby’s birthday – Happy Birthday!!



Chilled Bailey Cheesecake, will update recipe soon

Update 20th Jan : 

Reprint of recipe from my earlier post  with slight changes, recipe originally adapted from Yochana Cake Delight

Makes one 8-inch round cake

Chilled Bailey Cheesecake


Base : About 12 digestive biscuits,crushed to crumbs with food processor, and 50g melted butter

Filling :

1 block Philadelphia cream cheese, softened

1 tsp vanilla extract

30ml Baileys

200ml whipping cream

1/2 cup caster sugar

1/4 cup cold water

1-1/2 tbsp gelatine powder

1 tbsp butter

50g dark chocolate


1. For base : mix crushed biscuits and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

2. In cold water, sprinkle gelatine evenly, leave to “bloom” for 2 minutes. Sit the bowl of gelatine mixture in a pot of water on the stove ( double boiling method ).   Stir to dissolve.

3. Using double boiling method, melt  butter and chocolate.

4. In your mixer or using a whisk, whip cream till stiff peaks form, chill.  In the same mixer (no need to wash after whipping cream), cream the cheese and sugar on high speed till smooth, beat in vanilla.

5. Stir gelatine mixture ( while resting,some gelatine will settle to the bottom) and beat in to combine.

6. Fold in whipped cream.  Remove tin from freezer.

7. Pour about 1/4 of batter into chocolate mixture, stir to mix.

8. Mix in Baileys with the rest of batter.

9. Pour about half of bailey batter into tin, top with chocolate batter.  Add the remaining bailey batter over the chocolate batter.  Decorate as desired.

10. Chill overnight.

11. To serve,run a knife along the sides of the cake,unmould, and slice.

Bake-Along #25 : Bake-Along 1st Anniversary Layer Cake

May 29th marks the 1st anniversary of Bake Along.  Happy Birthday! This blog hop is jointly hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids.  The three of them are talented home bakers and I must say that I learn  a lot from them, a big cyber hugs, thank you my baking buddies.

A New York Cheesecake for you all on your 1st anniversary.

Click here for the recipe and here for the marble effect.   I used Greek yogurt instead of sour cream.   If you do not mind a rich and creamy cheesecake, this is one that you can try, yummy!


Mini Oreo Cheesecake ( Condensed Milk )

There was this flu bug going around my house and finally caught up with me.  I was down with high fever, sore throat, bad cough and body aches.  I have since been recovered from this contagious bug, but was still feeling lethargic until Saturday my girl asked if I can bake her classmate a birthday treat.  Sometimes I need a reason to regenerate my energy in baking.

This cheesecake is really yummy!  I’ve reduced the amount of condensed milk so I didn’t find it too sweet which I like.  I’ve also added oreo cookies in between the two cheese layers to give the extra munch.  The cheesecake is cheesy, creamy and so soft and fluffy that melts-in-your mouth.  My two teenage kids love this, even my DH who’s not a big fan of cheesecake gave a thumbs up for this.  A great recipe which I am sure to repeat for my girl who loves oreo cheesecake, she’s so satisfied with the cake…she has this strong craving for oreo cheesecake the other time…

Here you go, mini cheesecake for the birthday girl, HAPPY BELATED BIRTHDAY!

Source : Lifted almost verbatim from Table for 2

Makes 12 mini cheesecakes

Mini Oreo Cheesecake ( condensed milk )


250g cream cheese, at room temperature

100g sweetened condensed milk ( original recipe 150g )

2 egg yolks

½ tsp vanilla extract ( not included in orginal recipe )

2 eggs whites

1 small pinch of cream of tartar

1tbsp sugar

1 tube of Oreo ( 137g)

Additional Oreo cookies with cream, break into pieces ( not included in original recipe )


1. Preheat oven to 150 degrees C.  Boil water.  ( I did not boil water seperately.  I placed a tray of water in the oven at the start when I preheat the oven, just make sure the water is boiled when you are done with the batter )

2. Take 6 oreo cookies from the tube, remove cream and separate them into 12 pcs. This is to use for toppings.  ( do not discard the cream, just mix it with the oreo crush in step 3 )

3. Put the remaining cookies from the tube into a food processor and pulse till fine ( I used the back of the spoon to crush the cookies ).

4. Line muffin tin with 12 paper cups.

5. Place enough oreo cookies crumbs from step 3 onto paper cups and smooth out by lightly press to flatten with a teaspoon.

6.  With a mixer, beat egg whites until frothy, add in cream of tartar and continue to beat until soft peak.  Add in sugar and beat till stiff.  Set aside, and quickly do the next step ( I have only one mixer bowl, so I remove meringues into another bowl and use back the mixer bowl without washing to do step 7 ).

7. Cream cream cheese on low speed until smooth ( a minute or 2 ), put in condensed milk, vanilla extract and egg yolks, continue to beat on low speed for another minute until well combined.

8. Fold egg whites into the cream cheese mixture.

9. Spoon some batter onto the oreo cookie base, fill this layer with pieces of oreo cookies.  Spoon batter over the pieces of oreo cookies.  Then, top it with a oreo cookie in the middle.

10. Bake for 20 minutes in waterbath.  Leave to cool in oven, door ajar.  Cool completely before chilling.  Best chilled for 3 hours or more before serving ( generally, I find cheesecake taste better the next day ).

Banana & Cheese Cake

It’s so frustrating to be accused of something we didn’t even do!  There’s a knock on our door about 10pm 2 days ago from a neighbour living downstairs demanding ( in a nasty tone) us to stop jumping on the floor.  I explained calmly to him that no one was jumping and we have just reached home about 5-10 minutes before he approached us but he insisted that the noise was coming from our unit.  He claimed that the noise was made from a bare foot stamping on the floor and he casted a quick glance at our feet.  OMG, it’s so typical for a Singaporean to walk around the house without any footwear!  Does it mean all bare footers in this neighbourhood are guilty of the noise making???   Seeing someone standing right at the door step through a door peephole, would I still open the door to him if we have been the one creating the noise at that hour???   We can understand how irritating it might be to him as we do hear noises too but we have never wanted to confront neighbours upstairs as there’s no evidence.  Moreover, noises travel upwards and downwards, it may even come from 3 storeys above or below your unit, you just cannot assume that your neighbours upstairs are the culprits.

Coming back to this lovely Banana & Cheese Cake.  This is an easy to make without electric mixer cake recipe.

Source : lifted verbatim from Peng’s Kitchen with her reference to Kevin Chai’s Easy Stir & Bake Cakes.

Banana & Cheese Cake


Base Layer

160gm cream cheese ( I used SCS cream cheese spread )

80gm butter

80gm sugar

2 eggs, lightly beaten

100gm plain flour ( I used cake flour )

3/4 tsp baking powder

1/2 tsp baking soda

Top Layer

80gm butter

80gm sugar

2 eggs, lightly beaten

1/4 tsp salt

200gm bananas, mashed

80gm plain flour

10gm valhorna cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda


1. Base Layer : Dissolve cream cheese, butter & sugar over a pot of simmering water until smooth. Remove from heat. Stir in beaten eggs.

2. Sift flour, baking powder & baking soda. Fold into cheese mixture.

3. Pour batter into a lined 7″ square pan and bake in preheated oven at 160 deg cel for 20mins.  ( I used a 6” round pan )

4. Top Layer : Dissolve butter & sugar over a pot of simmering water. Remove from heat. Stir in beaten eggs, salt & mashed bananas.

5. Sift flour, baking powder & baking soda. Fold into egg mixture.

6. Pour batter over cheese layer. Continue to bake for another 30mins. Cool in pan for 10mins before unmoulding. Cool completely on wire rack before slicing.