Mini Passionfruit Biscoff Basque Cheesecake

 Inspired by a flavour combination for macarons that I made for one of my regulars who said it's "Superbly good! 10/10!",  I made the same combination of flavour for basque cheesecake!

This cheesecake is only 9cm in diameter!

Checkout the creamy cross-section!

Burnt basque cheesecakes are simple to make once you figure out how to work with your oven because the most technically challenging part is trying to nail the char while keeping the interior in a creamy "Goldilocks condition" where it's not too uncooked and runny nor curdled due to overbaking. It took me several tries to nail this for a mini version which is more challenging than larger cheesecakes because mini ones either end up charred and overbaked (curdled inside) or lack the char if the interior is right. 

I can assure you that this combination is superb as a cheesecake because the richness of cheesecake is balanced out by the light caramel notes of Biscoff and fresh tartness of passionfruit. I have so many people who tasted it said they loved it so much! I had trouble stopping myself from sampling more each time I did my trial bakes too! 

I shared the full recipe along with important notes in my reel and the captions of the reel:

https://www.instagram.com/reel/DWBdP9BiXxY/?igsh=dm9maTFrbWk2anJo

Ingredients:

(makes one 9cm mini cheesecake)
150g cream cheese
30g smooth Biscoff spread/cookie butter 
30g caster sugar
1/8 tsp salt
1 egg (about 60g with shell on)
90g heavy cream
40g passionfruit puree
1/2 tsp vanilla extract/essence

Toppings:
(may not use up all)
25g whipped cream of choice
8g thickened passionfruit puree 
1 Biscoff biscuit, coarsely crushed 

Method:

1. Mix room temperature cream cheese and Biscoff spread together until smooth.

2. Add sugar and salt. Mix well gently.

3. Add egg and gently whisk it in.

4. Add heavy cream, passionfruit puree and vanilla. Gently whisk until smooth.

5. Sieve batter before pouring into prepared tin lined with parchment paper/disposable panettone mould

6. Run a skewer in the batter to pop air bubbles.

7. Bake in preheated oven at 240°C fan/260C for 20 min or until internal temperature is 65-68°C. Rotate the tray after 12 min if your oven heat is uneven. Baking time and profile is just a reference as each oven behaves differently.

8. Cool completely before refrigerating overnight or for at least 6h.

9. Decorate with whipped cream of choice, thickened passionfruit puree and crushed Biscoff crumbs before serving.

with love,
Phay Shing

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Chocolate Cheesecake Tarts (Classic Chocolate and Sanrio)

Which is your favorite cheesecake tart? Recipe for these no-bake chocolate cheesecake tarts below =) 

I experimented with a no-bake cookie dough as tart crust so that it is easier to shape, and will be teaching the chocolate version at my church APRC’s culinary arts ministry this Sunday. You can watch a reel video here for some steps. 

Dark Chocolate Cheesecake Tarts (by Susanne Ng) 
Makes 4 

Tart crust 

60g oat flour 

160g oreo cookie crumbs 

80g unsalted butter, melted 

30g honey 

Combine all in a medium mixing bowl. Mix with spatula and divide into 4 (around 70g mixture per tart). Spread and line base and sides of tart case with tart crust mixture. You can also roll out the dough to line the tart case. 

Chocolate cheesecake filling 

160g cream cheese, room temperature 

80g castor sugar 

110g dark chocolate callets (58%), melted 

10g cocoa powder, sifted 

110g heavy cream, chilled  

1. Melt chocolate in microwave (30+20 secs) or double boiler and allow to cool. 

2. Soften cream cheese with spatula, then beat cream cheese with sugar using spatula till smooth. 

3. Whip heavy cream to firm peaks using an electric mixer. 

4. Whisk/fold in half cream to melted chocolate, then whisk all in. 

5. Fold in cocoa powder, then quickly whisk to incorporate evenly.  

6. Whisk in cream cheese mixture till even. 

7. Fill 90-95g per tart (divide into four). Chill at least 15min to set cheesecake. 

        *Best to unmold after 2 hours. 

8. Decorate with gold flakes, or as desired. 

Recipe for the classic cheesecake version is found here (in caption). 

With lots of love, 

Susanne

 

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Bear Sando Toaster cake with a Flower Surprise

 

Bear Sando Toaster cake with a Cheesecake and Flower Surprise! 💕🌷 

Hope this made you smile! 

Tutorial can be found here. 

With lots of love, 

Susanne 

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Strawberry Cartoon Chiffon Cake Class

Love cartoons and desserts? Combine your passions in my new Strawberry Cartoon Chiffon Cheesecake Class! 🍓🍰 

I'll teach you Step-by-Step how to make the cutest yummiest cartoon cake ever! 😍  Here's a video to see what you will learn! 

Sign up link is here. 

With lots of love,

Susanne

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Bubble Tea Cheesecake Push Pops

 

Made these bubble tea cheesecake push pops, following my previous Rainbow cheesecake push pops! 

Watch the making here! 

Hope they made you smile! 

With love, 

Susanne 

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Rainbow Cheesecake Pushpops (with pattern and surprise!)

I am teaching Rainbow Cheesecake Pushpops at my church's culinary arts ministry on Sunday! I was inspired to make hearts pattern and surprise heart last week when I re-trialed the recipe. Thank God for the inspiration!  

My hubby was the one who gave the idea of eating cheesecake from push pops initially. Thank God the first experiment worked! 

This is my second experiment with the hidden hearts. It was quite fun to eat too!

I made a IG reel video of the layers here. Hope you like it!

Rainbow Cheesecake Push Pops (for CAM, Susanne)
Makes 4 push pops

7g gelatin
50g cold water
250g cream cheese
60g castor sugar
15g lemon juice (1 tbsp)
5g vanilla essence
130g heavy cream
Food colouring: Pink, blue and yellow

1. Bloom gelatin in cold water. Melt gelatin in microwave (20s). Allow the mixture to cool slightly.

2. Using an electric mixer, whisk cream cheese, sugar, lemon juice and vanilla essence until smooth.

3. Add in whipping cream and mix well.

4. Drizzle in melted gelatin and whisk till smooth.

5. Divide batter into rainbow colours (3/4 cup). Add in respective colours and mix well.

6. Fill rainbow colours in push pop. Chill for 30min-1hr in freezer before serving, or >2hrs in fridge.

With lots of love,
Susanne

 

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