Friday, April 25, 2014

Hello guys! This is just an update on me working on a cruise ship. I was interviewed by a Singaporean Chinese, I was quite nervous but the principal interview was via skype only so I was able to overcome it easily. All are technical questions so if you don't really know what you're doing, you will not able to answer it. Before I forget, I'm a Commis II Pastry, and I will be on a Royal Caribbean ship, but still didn't know what particular ship I am going to sail. I also have to get the Basic Safety Training and a seaman's book, these are some major requirements in working on a cruise ship. They also told me that from here, Philippines, I have to fly to Miami. I will update again soon!

Thursday, March 6, 2014

500ml whipping cream
5 pcs egg yolk
100 gms sugar
1 tsp vanilla extract

Mix the egg yolk and sugar until the sugar is dissolved. Put the whipping cream in a sauce pan and heat it until warm. Mix the egg yolk and sugar mixture in the whipping then add the vanilla.

Place the mixture in a ramekins then put it in a tray with water and bake in 350 degrees Fahrenheit for 30-45 minutes. Let it cool. Put some sugar on the top and torch it.



Wednesday, March 5, 2014

Hi guys! I've been busy in many things so I have a limited time in updating my blog. Here's a great news for me and my journey of being a Pastry Chef. I did apply in an agency that refers their applicants in a cruise ship and luckily, I've passed. :) At first, I was nervous because I thought the questions in the interview will be hard, but if you are really have the passion and the knowledge, you will pass the interview easily. All the interviews was about being a Pastry Chef itself and because of the experience that I been, I was able to answer the questions. And now, I'm busy in getting all the requirements needed for to me to start in my new job. To many trainings and clearances to made, and it's really challenging my patience but I know that I can use this patience when I'm already in the ship. So, wish me luck in the new chapter of my journey of being a Pastry Chef. :)





Wednesday, February 19, 2014

Pavlova, a meringue dessert named after Russian ballet dancer, Anna Pavlova. You can read the complete history on Wiki. :)

Pavlova

3 egg whites
1 cup superfine sugar
1 tsp. white wine vinegar or fruit vinegar
1 tsp. cornstarch
1 1/4 cups heavy cream, whipped

Whip the egg whites until soft peak, then add the sugar and cornstarch with continuous whipping. Lastly, add the vinegar until it is stiff.

Pipe small discs with a small star or plain nozzle. Pipe one or two layers to dorm a rim around the edge. For larger nests use a large nozzle to create a thicker rim. Place the meringue in pans or on baking sheets lined with parchment paper for cooking.

Slowly bake at 210 degrees Fahrenheit for 1-3 hours, or leave at 140 degrees Fahrenheit for 5 hours, or 300 degrees Fahrenheit for 1 hour then turn off the oven and leave it inside to cool. It's up to you to choose guys.

When the baking is done, brush melted chocolate under and inside nests. Use either plain or white chocolate, depending on the decorative results you require.

Fill with cream and fruit no earlier than 1 hour before serving. I used mango on my pavlova.
Here's the actual finished product.









Monday, February 17, 2014

Hi guys! There's nothing really special on this new post. I just feel like writing and express my feelings. Now, I feel that no one is interested in helping me to improve my baking skills, I've tried joining some forums to get help from other people but I think no one is willing to help me. I also tried commenting on some post for me to get noticed but still, nothing happened. It comes to the point that Google has warned me that I'm spamming, but really am not. I hope this post will get noticed by people who are expert or knowledgeable in pastry and bread making. I really need your help guys. I really want to grow and improve myself in pastry and bread making. Thank you guys and God bless us all.



Thursday, February 13, 2014

Cake
cup unsalted butter, softened
1 cup soft brown sugar
4 eggs, separated (separate yolk and whites)
1 1/3 cups bittersweet chocolate, grated and chilled
1 3/4 cups hazelnuts, finely ground
1/4 cup ground almonds
1/4 cup superfine sugar

Grease and line a 9 inch round pan. Cream the butter and sugar until soft and light, then beat in the egg yolks. Stir in the chocolate and nuts.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the superfine sugar to make a meringue. Fold this into the nut mixture. Turn into the pan and bake a 300 degrees Fahrenheit for about 60 minutes.
Fill this sweet cake with plain whipped cream to balance the sweetness. 

For the Icing:
300 gms. semisweet chocolate chips
150 gms heavy cream

Put the chocolate into a bowl and place it in a pan with water and heat it until the chocolate has melted, then pour in the cream and mix it until well mixed.


Coat the cake with ganache and put some hazelnuts, or white chocolate in a loose lattice patter if desired.

                                                       Photo credits here


Some cakes never lose their appeal, no matter how old the recipe or how good the competition. For these classic cakes, select the best ingredients, use light mixtures and fillings that are not too sweet. Guys, I recommend this recipe because it has light taste and not to sweet.

Chocolate Sponge
1 cup semi sweet chocolate
1 cup unsalted butter, softened
1 cup superfine sugar
5 eggs, separated (separate the yolk and whites)
1/2 cup cornstarch, sifted

Grease and flour an 8 inch round cake pan. Melt the chocolate in a bowl over a pan of hot, but not simmering, water, then set aside and allow to cool. Cream the butter with half of the sugar until the mixture is pale and soft, then beat in the egg yolks gradually.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the remaining sugar to form a soft meringue.
Fold the melted and cooled chocolate into the creamed mixture. Then fold in the meringue and cornstarch int two or three alternating batches.\
Turn the mixture into the pan and spread evenly. Bake at 325 degrees Fahrenheit for 40-45 minutes. Let cool in the pan for 5 minutes, then turn out on to a wire rack and let cool.


For the chocolate icing:
3/4 cup powdered sugar
2/3 cup water
10 1/2 oz. semi-sweet chocolate

Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until the chocolate has melted and the mixture is smooth.When the chocolate sugar syrup has reached the correct consistency, remove the pan from the heat, knock out the air by tapping the pan on the work surface then use immediately.

Coating and Icing Sachertorte
Once baked, cooled and sliced into two layers, the next step is decoration.

Sandwich the layers together with red-currant jelly. Coat the entire cake with melted jelly and pour Chocolate Icing over. Spread quickly with a warm spatula, then tap the rack on the worktop to settle the icing in a smooth and even layer. Let set. Put it in the chiller for about 30 minutes. And serve.

Here's the actual image guys. Enjoy! :)
(Photo not mine)



What are short pastries? Short pastries have a crumbly, slightly crisp, texture. Rich pastries contain a lot of fat, so are very short, with a fine crumb texture and melt-in-the-mouth quality. A small amount of water or liquid is used to bind the pastry, ensuring it does not fall apart. This gives it a certain crispness, acquired also by baking at a fairly high temperature. Make sure you work in a cool environment when making short pastries and use chilled ingredients. Handle the pastry lightly and as little as possible. Heavy handling results in heavy, or tough, pastry.

Pate Sable
A rich biscuit-like crust, Pate Sable is sweeter that Pate Sucree. It may be used as a crust for tarts, or for making plain dessert cookies.

1/2 cup unsalted butter
3/4 cup powdered sugar
1 small egg, beaten
2 1/4 cups all purpose flour

Cream the butter and powdered sugar until soft and pale, then stir into the mixture to make a smooth dough. Wrap in a plastic wrap and chill for about 30 mins.



Pate Sucree
This lightly sweetened pastry is enriched with additional egg yolk and flavored with vanilla. Use for tarts and all sweet pastries.

1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup superfine sugar
2 egg yolks
1/4 tsp vanilla extract

Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.



Pate Brisee
A plain short pastry, this is the French equivalent of the classic Short Crust Pastry and is widely used for fruit tarts and baked dumplings.

1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup unsalted butter
1 egg, lightly beaten
2 tsp water

Sift the flour and salt into a bowl, then rub in the butter. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball to remove form the bowl and wrap and chill for 30 minutes before use.
Many of the most delicious fillings and ice creams begin as simple dairy ingredients that are transformed into sublime custards or luxurious creams. When making these classic custards, controlling the temperature is essential for perfect results.


Creme Chantilly
1 1/4 cups heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar until the cream stands in soft peaks. Flavour with the vanilla extract or whatever you desire. Use or serve at once.


Creme Patissiere  (pastry cream or custard cream)
2 1/4 cups fresh mill
1 tsp vanilla extract
5 egg yolk
6 tbsp superfine sugar
1/4 all purpose flour
1 tbsp cornstarch

Heat the milk and vanilla extract gently until just boiling. Remove from the heat and cool slightly. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch. Gradually stir in the milk and vanilla into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously. Pour into a large bowl or shallow dish and cover with plastic wrap or parchment paper. Set aside to cool. Beat until smooth before using.


Creme Anglaise (English cream)
1 tsp vanilla
2 1/4 cups milk
6 egg yolks
5/8 cups powdered sugar
6 tbsp heavy cream

In a saucepan, pour the milk and vanilla and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Pour in the milk and vanilla into the eggs, stirring continuously. Pour the custard back into the saucepan, and stir over low heat until the mixture begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, or the eggs will curdle. Remove from the heat and stir in the cream. Strain the custard. Make about 2 3/4 cups.
A sweet sauce may be an essential feature of a dessert or it can be an optional element that completely changes the image of a dish.

Butterscotch Sauce
3/4 cup unsalted butter
1 1/4 cups dark brown sugar
2 tbsp corn syrup
1/3 cup heavy cream

Melt the butter, sugar, and syrup over low heat. Stir in the heavy cream and heat until boiling. Remove from the heat and serve immediately.



Chocolate Cream Sauce
1 1/2 cup heavy cream
9 oz. semisweet chocolate or high-quality white chocolate

Heat the cream in a small saucepan until hot, but not boiling. Remove from the heat and add the chocolate, broken into squares. Stir until the chocolate has melted and combined with the the cream. Serve warm or cold.


Coffee Sauce
2 1/4 oz. roasted coffee beans
2 1/4 cups milk
2 tbsp cornstarch
2 tbsp sugar
1/3 cup raisins
1/4 cup white rum

Before making the sauce, heat the roasted coffee beans in the milk until just boiling, then set aside until completely cold. Blend a little milk with the cornstarch and sugar, then heat the remainder until very hot but not boiling. Strain the milk, discarding the coffee beans, and continue as above. A little rum or coffee liqueur may be added; soak the raisins in thw white rum rum for 30 minutes or longer and add to the sauce.



Brandy Butter
3/4 cup butter
3/4 cup powdered sugar
1/4 cup brandy


Cream the butter and the icing sugar together until pale and soft. Gradually beat in the brandy and the chill until firm.

Leche flan, it's almost like creme caramel but made in the Philippines, in short, this is our local version. It's a creamy and rich caramel that contains caramel on top. We have also our very own molder for this, and this is what we called, "llanera" it is an oval shaped metal. This kind of dessert is famous and is always present in almost all occasions here in the Philippines. Every family that is celebrating a feast or birthday, they always offer this yummy dessert. Let's do it guys! Enjoy! :)


1 cup sugar
1/2 cup water

350 ml evaporated milk
250 ml condensed milk
8 pcs egg yolk
1 tsp vanilla extract

First step:
Heat the water and sugar until you form a golden brown mixture or a caramel. Then, put some of the caramel to the molder that you're using and coat the inside walls and let it dry.

Second step:
Whisk the egg yolk while gradually pouring the condensed and evaporated milk. Add the vanilla extract.
Do not over mix it, because the mixture will be to foamy. When it's done, strain the mixture twice to get rid of the lumps. After straining it, you can now pour it into the molder with caramel. You can cook it in an oven for 30-40 minutes, but you have to put it in and baking tray with water. If you don't have oven, you can use a steamer instead and cook it for about 40 minutes to 1 hour. You will know when the leche flan is done, when you use a toothpick or a knife, you just have to stitch it and if it's clean, then it is well done. Let it cool, and when you're done cooling, turn it upside down in a plate.

Here's my own decorated leche flan. Comments welcome guys! :D






Hi guys! I will share to you a kind of cupcake that is flexible, or  what I mean is, can compliment in different kinds of icing, depending on what icing you like to frost it. I did use this recipe on our Halloween buffet and this cupcake became the apple of the eye in the buffet. So enjoy it guys!  :)


390 gms white sugar
250 gms whole eggs
280 gms unsalted butter
400 gms fresh milk
100 gms cocoa powder
350 gms all purpose flour
10 gms baking powder
10 gms baking soda

Mix the eggs and the sugar in the mixer until it's fluffy. While mixing it, put the butter and the fresh milk in a low heat and mix it until it is combined. After the sugar and the eggs are fluffy, gradually add the cocoa, all purpose flour baking powder and soda. Then lastly, mix the butter and fresh milk into the mixture.

Guys, I know that you know where to put these mixture when you're gonna cook it, and it depends in the size and the design of the baking cups that you are gonna use. When you're already done with the mixture and you are finished in putting it in the baking cups, cook it in the oven with 380 degrees celsius for about 20-30 minutes. And let it cool while you're making your frosting.

This icing is the one that I used in the actual picture.

1 kg semi sweet chocolate chips
500 gms of all purpose cream

Place the chocolate chip in a bowl and put it on top of a pan with boiling water, stir it until it is melted. When you're done melting the chocolate, mix in the all purpose cream until it is well-mixed. You can mix it in a mixer if you want, but you can also just let it cool and after cooling it, you can directly pipe it in the cupcakes.

I hope you like this cupcake guys. Here's what I made last Halloween. Comment and share guys! Enjoy!








Wednesday, February 12, 2014

As we all know guys, focaccia is an oven-baked Italian bread. It is also a what you called flatbread. But in this recipe, we will make a loaf like bread. There are two kinds of focaccia bread, in case you wanted to know guys. Hahaha. :D You may just want to google it instead. You can use this recipe in pizza, because it is almost had the same texture. Here it is guys! Enjoy!


1 pc white onion diced
6-8 cloves of garlic finely chopped
10-15 pcs of black olive, chop it to circle form

1 kg bread flour
20 gms. yeast (just an info guys, standard yeast of bread is 20gms. per 1kg.)
30 gms. sugar
15 gms. salt
100 gms. olive oil
100 gms. fresh milk
20 gms. ground oregano
20 gms. dried rosemary leaves
2 cups of water


Saute the garlic and onion on olive oil until the garlic is golden brown. Then remove it in pan together with the olive oil that you use in sauteing. Let it cool.

In a mixer, using a hook, mix all the remaining ingredients except the black olives and rosemary leaves. When the dough is formed and if it is shiny, you can remove it from the mixer.





Grease 3-4 loaf pans and grease it with olive oil, then cut the dough into 3-4 portions, depending on how many pans you have. After portioning it, put it in the pan and sprinkle the sauteed garlic and onion together with the olive oil in it, black olives and dried rosemary leaves. Then let it rise for about 30-40 minutes. Meanwhile preheat you oven into 360 degrees celsius. After the dough is ready cook it in the over for about 25-35 minutes, or until the top is golden brown.

Here is the actual photo guys! Comment and share! :)











Tuesday, February 11, 2014

The basic pudding recipe can be varied slightly. Chopped prunes, dried apricots and figs can replace up to a cup of the dried fruit. Crystallized or chopped, candied ginger and pineapple are very succulent additions. A few drops of almond extract added to the wet ingredients bring a fragrant hint. Do not add too many drops or the strong flavor will dominate. And we don't want that to happen, right guys? :)


2 cups currants
1 1/2 cup dark raisins
1/2 cup candied citron and orange peel, finely chopped
grated rind and juice of 1 orange
3/4 cup ground almonds
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground all spice
1 cup brown sugar
3 1/2 breadcrumbs
1 1/2 cups all purpose flour
2 eggs
1/2 cup beer
4 tbsp brandy or rum
2 tbsp molasses

Many ingredients huh? But don't worry, the procedure is very easy. Here it is. :)

Grease two 1 quart pudding basins or deep ovenproof bowls. Cut a large enough parchment paper or foil to cover the tops of the bowl or basin.

Mix all the dry ingredients, currants, raisins, candied peels, flour, etc....

Beat the eggs then stir in the rest of the wet ingredients. (beer, rum, etc...)

Mix the liquids and the mixed dry ingredients until they are thoroughly combined.

Divide the mixture within the two bowls, pressing it down well. Cover with parchment or foil securely over the rims of the bowl to prevent steam from entering during the cooking process.
Steam the pudding for 6 hours, topping up water if needed. Uncover, then cover loosely with kitchen paper and let it cool. You can store this pudding for up to a year. Isn't it great guys? :p
But before you do it, you better let it cool and cover with foil and wrap tightly in a plastic. And by the way, this serves 12 persons. Enjoyyyy! :)


Sorry for the low quality of picture. :(








2 cups all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Combine butter, cocoa powder, and butter cream in a double broiler. Let the mixture melted together. Set aside.
Combine the egg and sugar and beat in a medium speed. Set aside
In large bowl combine flour, baking soda, baking powder, and salt. Make a well in the center.
Add eggs mixture, brewed coffee, buttermilk mixture. Beat for 2 minutes on medium speed.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.





Tart Base

1 2/3 all purpose flour
1/2 cup unsalted butter
1/4 cup powdered sugar
2 egg yolks
1/4 tsp vanilla extract

Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
Line muffin tins with the tart base and bake for about 15 minutes at 400 degrees Fahrenheit. Cook on a wire rack.

For the filling (Chantilly cream)

1 cup and 2 tbsp whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar in the mixer until the cream stands in soft peaks. Flavour with the vanilla extract, if desired. Fill the tart base with this mixture. Decorate the top with strawberry, grapes or whatever fruit you desire.

                                                                          Enjoy. :)





This classic upside-down, caramelized apple tart has been popular since it first appeared at the turn of the 20th Century. Use good quality eating apples for a perfect tarte Tatin.

1/4 cup unsalted butter
1/2 cup sugar
1 tbsp water
2 lbs peeled apples cored and cut in half
1 sheet ready made puff pastry

Melt 1/4 cup unsalted butter in a shallow pan, then add 1/2 cup sugar and 1 tbsp water. Add 2 lbs apples and cook until golden underneath. Cool slightly.
Place the apples in a 9-inch flameproof pan. Cover with the puff pastry and bake at 425 degrees Fahrenheit for 20 minutes. Nudge the pastry rim to loosen it and invert onto a platter. Serve with vanilla ice cream.

Here's the sample of apple tarte tatin, you can also use banana, it's up to you guys.
Enjoy! :)


Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D

1 cup water
1/2 cup unsalted butter

Heat the butter and water gently until the butter melts. Increase the heat to maximum
 and bring the mixture to a full rolling boil.

1 1/4 cups all purpose flour

Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.


This is a sample of my croquembouche (cream puff tower)



We will use whisked sponge cake on this one, we don't need mixer to do this, we just need a wire whisk.
To make the perfect whisked sponge, the water in your saucepan should be simmering, not bubbling, because this will be too hot and will cause the mixture to cook. A large balloon whisk is the chef's choice of utensil to make this.

9 tbsp powdered sugar
1 cup and 1 tbsp all purpose flour with a pinch of salt

Use eggs sugar at room temperature. Place in a heatproof bowl and whisk slightly to mix the ingredients.
Put the bowl over the pan of hot water and whisk until the mixture is pale and thick and holds a trail in a clear ribbon.
Remove the bowl from the pan and continue whisking until the mixture has cooled.
Fold in the flour using spatula or big metal spoon to incorporate the flour, adding it in two separate batches.
Pour the mixture into the prepared pan and allow the mixture to settle by itself. If filling a tin with corners, it may be necessary to coax the mixture into the corners using the point of a knife or metal skewers.
Bake for 340 degrees Fahrenheit for 25 minutes.
Transfer the cooked sponge cake to a wire rack to cool.

For the buttercream filling

100g powdered sugar
100g unsalted butter

 Mix it in a bowl until smooth.

Cut the sponge in half then spread the buttercream. Then cover the cake with buttercream frosting.
Decorate your cake with your desired fruit. Here's my Boston cake with kiwi and dragon fruit.
Enjoy! :)

Ganache is a mixture of chocolate and cream. It taste smooth and luscious and can be used as a coating or filling for pastries. It can also be used as an "ingredient" in complex desserts. When cooled but not set, ganache can be whipped to a light and airy consistency, forming a rich chocolate cream that can be piped or used in a wide variety of ways. Ganache can be flavored with spirits and liqueurs, such as brandy or creme de cacao.


Ganache
200g semisweet chocolate
200g heavy cream

Chop the chocolate into even pieces and melt in a bowl over hot water. Remove the bowl from the heat and set aside. Heat the cream until hot, but not simmering, and pour it into the chocolate. (Tip: the cream should be just hot. If too hot it may cause the chocolate to seize and become grainy in texture)
Stir the cream and the chocolate together until they are evenly combined. Continue stirring until the mixture has cooled and is smooth and glossy in texture.  Make sure that the chocolate and cream are thoroughly  mixed. At this stage, the ganache can be used as a coating for desserts or it can be whipped with a whisk until paler n color and of a consistency that will be good for piping.


Just search in Google for the image of a finished ganache. :)





Syrup is fundamental to many areas of sweet cooking and confectionery and in the preparation of desserts. A syrup can provide a light sweetening  to fruit juice or may end up as the ultimate pulled sugar decoration to finish a fabulous gateau. Whatever its eventual destination, a syrup begins as sugar dissolved in liquid. A heavy syrup is one with a high proportion of sugar to liquid. A light syrup has less sugar, is therefore less sweet in taste and has a thinner texture. The two golden rules are first to dissolve the sugar in the liquid over a fairly low heat, stirring gently without boiling and avoiding splashing the insides of the pan as much as possible. Secondly, when the sugar has dissolved completely, stop stirring and bring the syrup to a boil. Do not stir once it is boiling.

Problems in making sugar syrup
When boiling heavy syrups, it is vital that the sugar remains dissolved in solution. If any sugar crystals form, they will lead to more in a chain reaction and the syrup will rapidly become a crunchy mass. Stirring after the syrup boils causes crystals to form. Syrup splashed onto the inside of the pan will also form crystals, so stir very gently during the first stage. Brush the inside of the pan with cold water if there are any splashes, this stops the syrup form forming crystals.

Types of syrup
Light syrup- 1 1/4 cups of sugar to 2 cups water
Medium syrup- 1 1/4 cups of sugar to 1 cup water
Heavy syrup- 1 1/4 cups of sugar to 7/8 cups water


Cheesecakes that are unbaked and set with gelatin are comparatively modern additions to the culinary repertoire. This recipe is an excellent base for different fruit toppings. Or add chopped fresh fruit to the mixture. It is important to make the mixture as smooth and light as possible.


For base, we will use the cookie crust. Crushed cookie crusts are a very popular crust for set cheesecakes. The crumbs are bound using melted unsalted butter and are pressed into a pan and chilled until firm. Vanilla wafers are ideal for this purpose, they are not too sweet and make a crust with a good crumbly texture. Various other cookies can be used on their own or combined with vanilla wafers.For example, try almond macaroons or chocolate coated cookies. Make sure you always buy good quality cookies.

18 vanilla wafers
1/2 cup unsalted butter

Crush the wafers in a plastic bag, tapping or rolling with a rolling pin. Alternatively, use a food processor, pulsing the power for even results. Melt the butter in a saucepan and stir in the wafers. Remove the crust mixture and press into a pan, smoothing with the back of a metal spoon. Chill until firm.

3/4 cup sugar
1/2 cup water
6 egg yolks

Boil the water and sugar until\ thick, then whisk it into the egg yolks in a thin stream. Continue whisking until cool.

1 pound cream cheese
4 1/2 granulated gelatin

Beat the cream cheese until soft and smooth. Stir in the dissolved gelatin. Mix this with the yolks gradually until smooth.

1 2/3 cups heavy cream
Fold in the whipped cream. Turn the filling mixture onto the cookie crust and chill until it is set.


When baking cheesecake, aim for a slightly dry texture, rather than moist and heavy. Serve rich cheesecake with the classic accompaniments of blueberry or strawberry fillings. This recipe is always done by me of course.

1 pack crushed grahams
100g melted butter
100g white sugar

Mix all the ingredients, then line the base of a thoroughly greased spring-form pan with the mixed mixture and then chill.


500g cream cheese (softened)
225g white sugar
4 pcs eggs
500g all purpose cream

Beat the cream cheese and sugar in the mixer using a paddle until soft and light, or until the sugar is dissolved on the cream cheese or until you cannot see the crystal like in the mixture. Next, add the eggs and beat until all are incorporated, lastly add the all purpose cream. Continuously beat until it has a light and smooth consistency.

Pour the filling mixture evenly over the graham base. Bake at 325 degrees Fahrenheit for 1 1/2 hours or until it has risen and is deep golden. Let cool in the pan. Chill for several hours. The center should feel set and slightly springy. This type of cheesecake tends to shrink back on cooling. Top with strawberry or blueberry filling.