Angel81 1 Report post Posted August 25, 2009 (edited) U want baked cheesecake or no-bake cheesecake recipes? Try this webbie for no-bake ones: http://www.nobakecheesecakerecipe.com/Recipes.htm There's actually lots of recipes online, just goggle for it and search for one that u like. I've read recipes for mini cheesecakes that are baked in muffin tins. If u dun wana put the cupcake paper cups, just put a strip of baking paper underneath to make it easier to take the mini cheesecake out of the tins. PS: This one seems rather easy, and it's baked in muffin tins. http://allrecipes.com/Recipe/Mini-Cheeseca...III/Detail.aspx Edited August 25, 2009 by Angel81 Share this post Link to post Share on other sites
newnyew 1 Report post Posted August 25, 2009 Bunbun: wa!!! secret ingredient somemore ah! haha have to wait long long liao for my kitchen to be ready Angel: Tell ur hubby i wish him happy birthday ah! Share this post Link to post Share on other sites
BunBun 5 Report post Posted August 25, 2009 (edited) Non bake cheesecake recipe is easier for you 'cos it only requires refrigeration only, no baking involved. Just need gelatine, whipping cream besides cheese. Less steps required for non bake cheesecake. But cheesecake is easy to make if you follow the steps, and yes you can bake in cupcakes. How small is your oven? The smallest round cheesecake you can bake is 6" at most Aiya... make me itchy hand too... Is cheesecake easy to make or not?? Someone give me the recipe for lazy pple like me... dun want the difficult one. Ok... as I dun have very big oven... I want to make in my small oven. So my question... can cheesecake bake on cupcake paper cup?? The secret ingredient, I'm not sure if it makes or breaks the original cheesecake taste since I modified the amount for the lemon part. We do some comparison between yours and mine when your kitchen's ready. Btw, your kitchen carpentry is being handled by others or you need my kitchen contact? Bunbun: wa!!! secret ingredient somemore ah! haha have to wait long long liao for my kitchen to be ready Angel: Tell ur hubby i wish him happy birthday ah! Edited August 25, 2009 by BunBun Share this post Link to post Share on other sites
zerochristy 0 Report post Posted August 26, 2009 Angel81> I was looking at the no bake cheesecake… Question 1: Where can I buy Cream Cheese & Cool Whip… also have not seen before Question 2: Erms... I think the site did not mention to bake in what size of baking tin... or can use cupcake paper cup Saw the Mini Cheesecakes III Question 3: How to make grated lemon zest?? Is it the skin of the lemon in fine strips?? Aiya got so many question LOL... haha like first timer like that:D BunBun> My oven is the model below: Toyomi Oven Model: TO-1919RC Rotisserie Oven with stainless steel body 60 minutes timer Temp range 100°C to 250°C Multi Function Selector (Broil, Rotisserie, Toast & Bake) Convection Air (Turbo Wind) with ON/OFF Selection With interior light Capacity 19L 230V ~ 50Hz 1380W Share this post Link to post Share on other sites
Angel81 1 Report post Posted August 26, 2009 Angel: Tell ur hubby i wish him happy birthday ah! Thanks dear! I'll tell him that next week! Angel81> I was looking at the no bake cheesecake… Question 1: Where can I buy Cream Cheese & Cool Whip… also have not seen before Question 2: Erms... I think the site did not mention to bake in what size of baking tin... or can use cupcake paper cup Saw the Mini Cheesecakes III Question 3: How to make grated lemon zest?? Is it the skin of the lemon in fine strips?? Aiya got so many question LOL... haha like first timer like that:D Harlow! Cream cheese can be found at the cheese/butter section. Look for Philadelphia brand. Think cool whip same bah. Normally I'll just agar agar for the baking tin size. It's not possible to have all sizes of baking tins mentioned woh. So just the nearest one u have will do. If no mention, I'll just use the average sized baking tin that I have, and adjust accordingly. cupcake paper cup can be used, but for me, I dun tink i will, cuz will have those pleated lines around the cheesecake. Check out this webbie. The baker used cupcake paper cups to line the muffin tin. Haha, yes, it's the skin of lemon in fine strips. I'll normally just use my mini grater and grate the lemon. Too lazy to peel the lemon and slice it into tiny strips. Check this website out to learn more about grating lemons. Hope it helps. Share this post Link to post Share on other sites
BunBun 5 Report post Posted August 26, 2009 ZeroChristy: I assume that your oven can take in 6"-7" baking tin at most since they're the smaller tins that you can use to bake a full round cheesecake. The website Angel81 gave you are mostly american recipes for cheesecake so the baking tin would be most likely 8"-9" sizes which is the 1KG type so you need to re-calculate the ingredient proportions accordingly to the size you using. Measurement for baking tin sizes in inches and cm 6" = 16cm (half kg type) 7" = 19cm (Medium type) 8" = 22cm (both 8-9" are 1Kg type) 9" = 23cm Share this post Link to post Share on other sites
XiaoBinBin 0 Report post Posted August 26, 2009 (edited) Hi Bakers~ Is Rowenta oven a good investment? The one without fan. Mum says not good for rising. Any recommendations? Baby belling is too big for my compartment. Edited August 26, 2009 by XiaoBinBin Share this post Link to post Share on other sites
BunBun 5 Report post Posted August 26, 2009 (edited) The use of a fan is important in an oven for baking cos it helps to cook the cake batter from the inside properly. If I'm not wrong, Rowenta does have convectional and conventional ovens. You should ask first. Edited August 26, 2009 by BunBun Share this post Link to post Share on other sites
XiaoBinBin 0 Report post Posted August 26, 2009 The use of a fan is important in an oven for baking cos it helps to cook the cake batter from the inside properly. If I'm not wrong, Rowenta does have convectional and conventional ovens. You should ask first. Mum says the fan prevents cake from rising - no? Share this post Link to post Share on other sites
BunBun 5 Report post Posted August 26, 2009 Got this from wiki for your info-easier to explain faster. Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The fan motor is in a separate enclosure, to protect it from overheating and melting any plastic components including wire insulation. Food warms faster in a convection oven, because the moving air strips away the thin layer of air which otherwise would surround and insulate the food. This is the same physical phenomenon which causes wind chill. The word convection actually refers to the natural circulation such as that caused by temperature differences and all ovens have these natural convection currents that vary with food placement and the position of the heating elements. Thus, strictly speaking, it is a bit of a misnomer to refer to an oven where the circulation is forced by a fan as a "convection oven" however one might construe the name to be a shortening of "forced convection oven." By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly. The difference in cooking temperature is offset by the fact that circulating air transfers heat more quickly than still air of the same temperature; in order to transfer the same amount of heat in the same time, then, one must lower the temperature to reduce the rate of heat transfer to compensate In short summary: The use of giant fan is to circulate the hot air inside an oven, baking things more evenly (and more quickly) than a standard oven actually. So the fan does not prevent the cake from rising because cakes depend on baking powder or baking soda as both are chemicals that reacts with the cake batter that in turn rises when being cooked. It basically depends on the oven temperature, the ingredient mix that all. Mum says the fan prevents cake from rising - no? Share this post Link to post Share on other sites
zerochristy 0 Report post Posted August 28, 2009 Angel81 & BunBun> Thanks for explaining. I will try out the cheesecake one day maybe after I finish my cupcake ingredient... dun want to waste the cupcake ingredient and left it sitting in the kitchen. Share this post Link to post Share on other sites
googocat 0 Report post Posted August 28, 2009 Hi Angle81 Remember you told me about the honey mustard marinate from McCormick....I have been searching high and low every where.....but still can't find......where did you bought yours from? Share this post Link to post Share on other sites
Angel81 1 Report post Posted August 31, 2009 Hi Angle81 Remember you told me about the honey mustard marinate from McCormick....I have been searching high and low every where.....but still can't find......where did you bought yours from? Harlow! It can be found in NTUC (those slightly bigger NTUCs) or Cold Storage, usually with the spices section but sometimes with the sauces section. I usually buy mine from Jurong Point NTUC. U need a pic of the bottle? I go home take pic show u. Share this post Link to post Share on other sites
BunBun 5 Report post Posted September 3, 2009 Just to check with you all, anyone knows whether phoon huat's lotus paste is good or not? Share this post Link to post Share on other sites
BunBun 5 Report post Posted September 27, 2009 (edited) Hi all, It's been a while since my last posts of my bakes. Recently, I've been busy making Pingpi Mooncakes to give away as gifts to relatives & friends for the Mid-Autumn Festival 09. Edited September 27, 2009 by BunBun Share this post Link to post Share on other sites
