Slightly Overcooked Bistro Cheesecake Recipe – But Still Edible

As you can see, I slightly overcooked my first cheesecake 🙁
Well that’s what you get for not watching it while it baked…oooops~!!!

I never knew there were so many cheesecake recipes, I went the easy path and looked up some Cream Cheese Philadelphia Recipes which you can find here

Anyways here’s the recipe and method I used to cook my very first Cheesecake.

1 1/2 cups (185g) sweet biscuit crumbs
1 teaspoon cinnamon
90g butter, melted

3 x 250g PHILADELPHIA Block Cream Cheese, softened
1 1/3 cups caster sugar
1 cup sour cream
3 eggs, lightly beaten

The best tips for making cheesecake can be found below (highly recommend watching before baking):

How To: Cheesecake Base

How To: Perfect Cheesecake


1. COMBINE the biscuit crumbs, cinnamon and butter in a small bowl.  

I used some Arnotts Marie biscuits and crushed them in a food processor then mixed it together with the cinnamon and butter and added some crushed walnuts too for added flavour and texture.

2. Press the crumb mixture into base of a fully greased and lined 24cm springform pan, chill.

3. BEAT the PHILLY and sugar with an electric mixer until just combined. Add the sour cream and beat until smooth. Gradually add the eggs and beat until just combined.

4. POUR the filling into the prepared base.  5.  Bake in a moderately slow oven 160ºC for 40-45 minutes or until cheesecake is just set. Allow to cool in the oven with the door ajar. Refrigerate overnight.

I recommend lowering the temperature to 150ºC and bake for around 30-40 minutes and most definitely keep watching it!

Here’s my finished product, as mentioned in the title, slightly overcooked but definitely didn’t hinder the taste. Dress it up with some strawberries and blueberries to hide the cracks that may have formed…hehehe…don’t laugh, I’m learning and you may have yourself a pretty nice looking cheesecake if you didn’t manage to burn it (slightly), like me 🙁

Lessons I’ve learnt:

  • Keep an eye on your cake while baking!!!
  • Lower the oven tray closer to the bottom to prevent burning the top and sides
  • Lower my oven temperature because it’s a bit stronger than I think
  • Having a bowl of water at the bottom of the oven while baking creates a moist cooking environment
  • Keep an eye on your cake while baking!!!

Hazelnut Chocolate Pudding with Candied Orange Zest and Creme Chantilly

What mouthful to say but what a mouth watering dessert.

I decided to cook-a-long with George on Friday and boy did I get my hands dirty. I prepared all my ingredients, measured up all that was required and had all the cooking utensils, bowls and appliances ready.

The time to start finally came and George didn’t waste any time and started mixing all the ingredients for the hazelnut pudding. I tried to keep up, although I had limited viewing angle to the TV but I still somewhat managed to keep up. Luckily a TV commercial came up and I was able to just catch up and place the pudding in the oven with the chocolate sauce sitting on top of the pudding. Then came the orange zest and Creme Chantilly.

The orange zest was fine but having to watch that and not let it burn on the stove whilst whisking the creme Chantilly was a bit hectic and I found myself almost over cooking the zest but unfortunately over whisking the creme Chantilly.

Platting up was fun although the zest was quite warm and it melted my Creme Chantilly, so I had to take the picture quickly. It was fun but at the same time messy and hectic. I would love to try this dessert again, although at my own pace.  Recipe from Masterchef Cook-A-Long.

Love Heart Scones with Strawberries and Cream

Scones are super easy to make and preparation and cooking time is less than 30mins. It’s not Valentines Day so why love heart scones?

I went searching through my sister’s baking utensils and all I could find was the love heart cookie cutter, don’t laugh, just embrace the love.

But a great idea for Valentine’s Day, right? You can use any shape as long as it’s around 5cm in diameter. I could of used jam but the strawberries were sweet and juicy, just right for the scones and cream.

Here’s the recipe i used…

…don’t laugh, just embrace the love.

Coffee Sponge Cake – My 26th Birthday

I know, the post is 1 and a half months late of my birthday but that doesn’t change my age, I’m still 26 today and will be for a number of months.

On my birthday my sister asks me “Erwin, what cake do you want for your birthday?” I replied back “I’m not sure, I wouldn’t mind a coffee cake or a black forest mud cake, are you going to make me one?” I then say to myself “Wait a moment…..why don’t I make my own birthday cake?”

Yes I know how sad, but I thought it would be interesting to what I could come up with. Out of the two cakes I assumed the coffee cake would be the easier one. I breezed through the process and found my creative juices working when it came to decorating the cake. I think this cake started me on this new journey of baking and cooking.

i love you like a fat kid loves cake
– 50 Cent

The cake is coated with coffee flavoured cream, walnuts for dressing, white chocolate pieces to crown and a cadbury flake in the middle to tease.