Non-baked Lychee Cheesecake

Crust:
250g Granita biscuits
120g butter

Filling:
250g cream cheese, softened
130g caster sugar
140g lychee + enough syrup
1/2 tbsp lime juice (optional)
extra lychee, chopped coarsely
15g gelatin + 50g hot water
250g thickened cream (chilled)

• Process biscuits in a food processor; add in melted butter and mix to combine.
• Pour biscuit crumbs into a 21cm springform pan and press crumbs over the base and sides of the pan to form a crust.  Chill in the refrigerator while preparing the filling.
• Blend lychee and syrup to get 250ml lychee purée.  Add in lime juice.
• Dissolve gelatin in the hot water.  Add into lychee purée.  Set aside.
• Place chilled cream in a cold bowl and beat until soft peaks form.  Set aside.
• Beat softened cream cheese with caster sugar until smooth.  Gradually add in lychee mixture, beating well to combine.
• Fold in whipped cream and chopped lychee.
• Pour cream cheese mixture into the crust and chill overnight.

Blueberry Cheesecake

Before baking

Ingredients:

Crust:  
135g Granita biscuits
45g melted butter

Filling:
350g cream cheese, softened
70g caster sugar
10g corn starch
pinch of salt
2 egg
50g plain yogurt
zest of 1 lime
1/2 tbsp lime juice


Berry Sauce:  (Cook under low heat until sugar dissolves.  Simmer for 1 min)
130g fresh blueberries
90g sugar
1 tbsp lemon juice (Meyer lemon)
10g cornflour + 1 tbsp water

1. Greased and lined an 18cm spring form pan.  Preheat oven to 160 degrees C.
2. Beat cream cheese on low speed until smooth and creamy.
3. Beat in sugar, salt and cornstarch until combined.
4. Add in eggs, one at a time and beat until incorporated.
5. Beat in lime zest, yogurt and lime juice until combined.
6. Pour cream cheese mixture into the crust.  Spoon blueberry sauce over and swirl with a toothpick.
7. Bake in water bath  at 160 deg C for 15 mins.  Reduce oven temperature to 120 deg C and bake for a further 30 mins. (Cheesecake should be firm and slightly wobbly at the centre).  Allow to cool in the oven with door ajar for about 1 hour.  
8. Cover cheesecake and refrigerate overnight.

Japanese Cream Pull-Apart Bread

 

 

Recipe Source:  Alex Goh's Japanese Cream Bread taken from Magic Bread

Ingredients:
(A)
120g bread flour
85g boiling water

(B)
380g bread flour
75g caster sugar
6g salt
8g instant yeast

(C)
120g cold milk
100g whipping cream (I used thickened cream)
1 cold egg

(D)
40g butter

(E) Mixed together:
25g butter, softened
25g condensed milk

(F)
dried blueberries
dried cranberries
almond flakes

• (A):  add the boiling water into the flour, mix until well combined to form a dough.  Cover and set aside to cool.  Refrigerate dough for at least 12 hours.
• (B):  Mix all ingredients until well combined.  Add in (C) and knead to form rough dough.  Add in (A) and knead until well combined.
• Then add in (D) and continue to knead until an elastic dough is formed and passed the Window Pane Test.
• Place the dough, covered, in a warm place to proof until double in size.
• Punch down and knead lightly. Roll the dough into a rectangle and using a pizza cutter, cut the dough into strips.  Brush (E) mixture liberally on the first strip of dough and place a second strip over the first one. Repeat until you get a stack of 4 strips.  
• Then cut the stack crosswise through all the 4 layers, into 6 equal rectangles.  Arrange the rectangles vertically into a 20cm chiffon pan that had been greased with (E).
• Cover and let it proof until almost double in size.  Brush (E) over the top and sprinkle (F) over the top.
• Bake in a preheated oven at 180 deg C for about 25 minutes.