AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Sunday, March 23, 2008

Chocolate Eruption Cheesecake

















You need to bake a Brownie (for bottom crust and some chopped brownies for the cream cheese filling, before making the cheesecake.

Ingredients for Bottom crust BROWNIE

300 gm. Unsalted Butter - melted
250 gm. sugar
250 gm. brown sugar
1 1/2 tsp. Vanilla extract
4 large eggs
250 gm. cake flour
3/4 cup cocoa powder
1/4 tsp. Bicarbonate of Soda
1/4 tsp. salt

Cream Cheese Filling:
20 ozs. Cream Cheese - Softened
1/4 cup sugar
7 ozs. Condense milk
2 1/2 large eggs
50 gm. Dairy cream
1 Tbsp. Cake flour
1 tsp. vanilla extract
pinch of salt
3/4 cup - chopped white chocolate
1/2 cup - coarsely chopped chocolate
1/2 cup Smuckers Sundae Syrup - caramel flavour
1/4 cup Dulce De Leche
1/2 to 1 cup of chunks of Brownie cake

Method:

(1) For Brownie, blend melted with both sugars and then eggs and vanilla.
(2) Stir in flour, cocoa powder, baking soda and salt and process to make a smooth batter. Pour into a rectangular cake tin 13" x 9" and bake at 175C for about 25 to 30 mins.
(3) Leave to cool and cut the cake to fit into a 9" springform cake tin and balance cut into chunks for the cream cheese filling.
(4) Fit the brownie cake into the 9" springform cake tin and leave aside while preparing the filling.
(5) For Cream cheese filling, beat cream cheese filling and sugar till creamy. Beat in the eggs one at a time making sure it's well combined before the next addition. Add in condense milk.
(6) Add in whipping cream, cake flour, salt and vanilla extract.
(7) Scoop of 1/3 of the cream cheese filling, mix with chopped white chocolate and pour into prepared cake tin.
(8) Balance mixture, mix in the, chopped chocolate, caramel sauce and stir gently.
(9) Drop dollops of half the "Dulce De Leche" on top of the white chocolate cream cheese mixture, sprinkle with some chunks of brownies, then pour in the caramel sauce cream cheese filling and drop dollops of "Dulce de Leche" again.
(10) Bake at 160C for about 60 mins. or till set.
(11) Leave to cool before slicing.

15 comments:

Anonymous said...

aunty...wow...

it really explode !looks yummy...

regards

prettysue

Anonymous said...

Hello,
Can you please post the recipe for the cheesecake?
Thank you!

Anonymous said...

Hi Aunty Yochana

My girls would love this cheesecake, especially anything to do with chocolate. Could you post the recipe please?
Thanks
Shirlyn

natasya said...

Happy Easter to you and your family, Aunty Lucy.

Angie said...

Hi aunty yochana

Good morning to u n happy good Friday. Another new creation of cheesecake. Regarding the cookies stamp, any other places to look for beside upper bukit timah. Take care of yourself after seeing so many recipes for the month of March. Thanks

diana said...

aunty yo

the cake looks so delicious.. u used cream cheese and cooking chocolate in the recipe? thank u so much for the recipe u gave for Surabaya Kuih Lapis. gng try this weekend.
diana

yochana said...

HI Diana,

I used cream cheese, caramel sauce and Dulce de Leche (it's thickened condense milk - brown in colour).

Rgds.

yochana said...

HI Angie,

Try "chong Trading" at Adelphi, Coleman street,

rgds

yochana said...

Thanks Natasya...same to u too.

rgds

Bella cook said...

Hi aunty,
Happy easter for you and your family.... =)

I just baked a new walnut cake today.... it was a mexican recipe... they're ball sizes so it's quite nice...

it was yummy.. =)
i posted some photos on my blog... also posted some photos of the marble cake i baked... i used your layering method....

Regards,
Nina

Anonymous said...

Hi Aunty Yochana,

Ohhh your cheesecake looks so divine. I love cheesecakes. May I know how do you make Dulce de Leche? This cake must be very sweet too with caramel...yum yum. Can you please share this recipe? Thank you so much. Have a lovely Happy Easter.

Best regards,
Michelle

yochana said...

Hi Michelle,

Initially I made my own "Dulce De Leche" by double boiling my tin of unopened condense milk for many many hours till it turns caramel in colour but now in Singapore Cold Storage you can buy store-bought Dulce de Leche.

No this cheesecake is not too sweet for me. I have sweet tooth tho..

rgd

Anonymous said...

Thank you so much Aunty Yochana for your prompt reply and your generosity for your knowledge. However, how do I know when is the condensed milk has turned caramel colour since the tin is unopened? And will I get the same result if I bake the condensed milk in the oven till it turns caramel in colour?

Best regards,
michelle

yochana said...

Hi Michelle

If you boil it for at least 5 hours it will turn caramel but the longer you boil, the more brown it will get.

rgds

Leen said...

Hi aunty,

I'm Leen. I would like to know if I can replace Smuckers Sundae Syrup with golden syrup. Lastly, any difference if dark chocolate is used instead of white chocolate.
Thank you. Have a nice day!