Caramel-Toffee Cheesecake

Directions

1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1 1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.
*Caramel Topping: In a large saucepan, combine 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.

Non Baked CheeseCake

Bahan-Bahan: [Ingredients]
BASE
1 biji span biasa/vanilla nipis dalam acuan bulat 9 inci

INGREDIENTS A:
250 gm Krim Keju
30 gm mentega
30 gm gula kastor
3 biji kuning telur grade A
2 biji limau kasturi..ambil jusnya
1 s/k esen vanilla

INGREDIENTS B:
3 biji putih telur grade A
30 gm gula kastor
1/2 s/k cream of tartar
1 s/b tepung jagung
Hiasan..cream coklat cair
Oven setting 150'C
Masa Bakar 1 jam secara steam-bake
Cara Memasak: [Cooking Instruction]
1. Pukulkan krim keju, mentega, dan gula dalam mangkuk sehingga kembang.
2. Masukkan telur kuning satu persatu.
3. Masukkan perlahan esen vanilla dn jus limau kasturi.
4. Masukkan semua bahan B dalam mangkuk yg lain dan pukul sehingga menjadi ringan dan gebu.
5. Campurkan bahan B kedalam bahan A. Kacau rata.
6. Masukkan tepung jagung kedalam adunan perlahan. Kacau rata.
7. Masukkan adunan dalam acuan yg sedia ada kek span nipis tadi.
8. Masukkan acuan ini dalam acauan yg lebih besar dan masukkan air.
9. Bakar sehingga masak.
10. Kelauarkan kek dan sejukkan. Hiaskan dengan coklat cair.
11. Bila nak potong gunakan pisau pelastik yg telah dicelupkan dalam air panas.

CHIPSMORE CHEESECAKE Jan 13, '09 9:13 PM

Description:
Aku suka bangat Cheesecake... Jenuh gak cari resepi Cheesecake no bake yg tak guna gelatin... maklum ler nak jumpe gelatin halal payah..kena order online di www.halalgelatine.com. Mana sempat nak order teringin nak masak jam-jam tuh gak. KEKEkkekke...

Ingredients:

Bahan Base
150 gm biskut chipsmore [mesinkan/hancurkan halus]
2 s/b butter [suhu bilik]

Bahan Kerim
250 gm cheese cream philidephia
300 ml yogurt [perisa buah ]
100 gm gula halus [gula kastor]
100 gm ice-cream vanilla
100 gm biskut mini chipsmore

Larutan agar-agar cair [panaskan]
130 ml air
1 s/b agar-agar serbuk

Directions:
1. Alaskan loyang cheesecake 8 inci dengan kertas kek [kertas A4 pun ok]
2. Gaulkan biskut chipsmore dengan butter dan tekankan dalam loyang.
3. Pukul cheese cream dan gula sehingga kembang [sebati].
4. Masukkan yogurt dan ice-cream dan kacau rata [gunakan whisker].
5. Masukkan larutan agar-agar cair dan kacau sebati.
6. Masukkan pbiskut mni chipsmore dan kacau lagi perlahan2 supaya biskut tidak hancur.
7. Masukkan dalam loyang dan taburkan sedikit biskut yg dimesinkan.
8. Sejukkan dalam petisejuk beberapa jam.
9. Keluarkan dan hidangkan