Classic Corporate

Customized Corporate Door Gifts
A request by one of the largest Multi National Corporation .

Here's sharing a cheesecake recipe for all of you!

New York Cheesecake

Crust:

200 grams of digestive biscuits (process whole cookies in a food processor until they are crumbs)

50 grams granulated white sugar

114 grams unsalted butter, melted

Filling:

1 kg cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

200 g granulated white sugar

35 g all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon vanilla essence

Topping:

240 ml sour cream (not low fat or fat free)

30 grams granulated white sugar

1/2 teaspoon vanilla essence

Grease, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 180 degrees C with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrapedown the sides of the bowl. Add the whipping cream, lemon zest, vanilla essence and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla essence. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Have fun and enjoy this delicious cheesecake recipe!

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Stunning Personalised Orders

Chinese New Year Corporate Orders

Special Request of Oats Cashew

We are still accepting orders for the Chinese New Year and Valentine's Day.

For those who have not place your order, hurry now to avoid dissapointment!

And also Thank You for those who have done so.

Here's sharing a recipe with all of you:

Butterscotch and fudge Brownie bars

(Makes 16-25 bars)

15 oz semisweet chocolate chips

6 oz butterscotch chips

2 cups all-purpose flour

1 1/2 tsp baking pwder

1/2 tsp salt

2 sticks unsalted butter, rom temp

1 cup packed light brown sugar

3 large eggs

2 tsp vanilla essence

3 oz coarsely chopped walnuts

1. Preheat oven to 180 degrees celcius.

2. Butter a 9-inch square baking pan and line the pan with parchment paper long enough to extend over the 2 opposite sides of the pan. Butter the paper.

3. Put 1 cups of the chocolate chip in a double boiler. Stir the chocolates until melted and smooth. Set aside.

4. Put the butterscotch chips in another clean double boiler, and stir till chips are melted and smooth.

5. Sift the flour, baking powder and salt into a medium bowl and set aside.

6. In a large bowl using and electric mixer on medium speed, beat butter and brown sugar until smooth and blended about 1 min.

7. Add the eggs and vanilla and mix until blended for 1 min. The mixture may look slightly curdled. On low speed, add in the flour mixture, mixing untill well incorporated.

8. Sppon 2 cups of batter into a medium bowl, use a large spoon and stir in the melted butterscotch chips until smoothly blended. Stir in the walnuts.

9. Pour the butterscotch batter in the prepared pan. Sprinkle 1 1/2 cups of the chocolate chips over the butterscotch batter.

10.Stir the melted chocolate chips into the remaining batter in the bowl until smoothly blended.

Drop spoonfuls of the chocolate batter evenly over the chocolate chips. Some chips may get mixed in the batter -that's fine.

11. Bake just until the top feels firm when touched and toothpick comes out clean about 4o mins. Transfer the pan to a wire rack to cool completely about 1 hour.

12. Loosen the sides of the brownie from the unlined sides of the pan and use the ends of the paper to lift the brownies froms the pan.

Cut brownie into 16 or 25 pieces.

* The brownies can be covered and stored at room temperature for up to 3 days.

Hope you will love it!

Read More... Stunning Personalised Orders