It has been one year since we last update our blog. Now I think the blog is only useful to record our new year cookies n cake recipes. At least the blog still serve an important role as Chinese New Year is the most important festival of the year. Therefore we need to be well prepared in terms of the food quality and quantity to satisfied the vast amount of relatives and friends that visit our house during this festive season.
2011 is the year of Rabbit. We would like to start our series of New Year Cake with this entire new recipe - Passion Fruit Chilled Cheesecake
Ingredients
Biscuit base
Marie biscuits 120 g
Butter 50 g
Mouse
Fresh Cream (we have used whipping cream) 160 g
Cream Cheese 300 g
Sugar 80 g
Passion fruit pulp 115 g
Gelatine powder 3 tsp
Water 4 tbsp
Method:
1. Mash the marie biscuits and mix with melted butter.
2. Press firmly in the mould.
3.Beat the fresh cream until 七分发.
4. Mix the cream cheese and sugar into a mixing bowl and melt in double boil.
5. Hand mix the cream cheese until smooth.
6. Add fresh cream into the cream cheese batter. Stir well.
7.Add in the passion fruit. Stir well.
8. Melt the gelatine powder and water in double boil.
9. Add the gelatine (while hot) into the cream cheese batter. Stir well.
10. Pour the batter into the mould. Put in fridge for 8 hrs. Serve chill.
Comments:
1. According to the initial recipe, we only need 70g passion fruit but after tasting the batter, i think it is too sweet. So we decide to add in all the passion fruit we had.
2. This is our first attempt using whipping cream (due to the bad recommendation of the storekeeper). We start to beat the whipping cream, it was pretty well in the first few mins. After leaving for a longer time. It starts to change into butter and milk (油水分离). So we use a new batch of whipping, and beat lightly using hand mixer. According to the internet, there are 3 main reasons for 油水分离, 1.产品受冻;2.搅拌过度;3.产品遇到酸性物质.The cream is recommended to store in 2-6 degree celcius, so cannot be put into the freezer even after open. The cream need to be used within one week after open.