Sunday, February 08, 2009

Chocolate Jelly Cheesecake



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57 comments:

  1. AnonymousFebruary 08, 2009 9:30 pm

    Wah! Aunty this one looks so nice. I wish i could make that myself....
    Rgds - mima

    ReplyDelete
  2. AnonymousFebruary 08, 2009 9:45 pm

    Hello, may i know how u shape it to a heart shape? Did u shape it before or after it is done?

    ReplyDelete
  3. Aunty YochanaFebruary 08, 2009 9:59 pm

    Hi anonymous (would appreciate if you could a name)

    I cut it out with a heart shape cutter.

    rgds

    ReplyDelete
  4. FlorFebruary 08, 2009 10:28 pm

    Hello, Yochana!
    Wonderfull!

    ReplyDelete
  5. AnonymousFebruary 09, 2009 12:49 am

    Hi aunty,

    lovely cheesecake you have.
    possible to share this recipe? hopefully can make this for vday.
    osm23@yahoo.com

    Thanks & Regards

    ReplyDelete
  6. AnonymousFebruary 09, 2009 11:32 am

    Hi Aunty,

    Where did you purchase the heart shape cutter? I can't find one with such a nice size.

    Is the bottom layer a choc sponge? Do you have a simple recipe for that?

    Thanks
    Theresa

    ReplyDelete
  7. Aunty YochanaFebruary 09, 2009 11:59 am

    Hi Theresa,

    This cutter is hand-made which one of my friend did it for me.

    The base is a chocolate sponge mix. Use the optima sponge cake receipe but use the chocolate sponge mix instead.

    rgds

    ReplyDelete
  8. OliviaFebruary 09, 2009 4:32 pm

    Hi Aunty Yochana

    Pls advise if this is a baked cheesecake.

    Cheers
    Olivia

    ReplyDelete
  9. AnonymousFebruary 09, 2009 4:38 pm

    hi aunty... you didn't reply my qn so i'm asking you again:

    if i want to modify the pierre herme chocolate macaron recipe you adapted for a vanilla bean macaron do i just omit the cocoa powder or replace with almond flour? and how much? thanks!

    sorry if i sound like a pest... but i wanna make this for my mum's bday on wed! please reply!

    ReplyDelete
  10. Aunty YochanaFebruary 09, 2009 4:52 pm

    hi anonymous,

    I would appreciate if you can leave a name for me to address.

    I'm in no position to modify PH's recipe but I would say that you can just omit the cocoa powder. I've not tried it tho..so whether it works or not is a question mark? I hope Pierre read this and he can help.

    rgds

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  11. Aunty YochanaFebruary 09, 2009 4:53 pm

    Hi Olivia,

    This is a non-bake cheesecake but the sponge cake is baked definitely.

    rgds

    ReplyDelete
  12. AnonymousFebruary 09, 2009 5:38 pm

    Hello aunty.
    Happy Chap Goh Mei to you and family.
    Aunty, can you pls share how did you get such a nice clean cut on the sides of the cake? Wouldn't it crumb slightly? Aunty, do you cut them with the cutter only when the cake is fully set?
    Thanks for answering my curiosity =)

    ReplyDelete
  13. ReiFebruary 09, 2009 5:38 pm

    Hi Aunty, this cake is lovely, just in time for Valentine's Day!

    ReplyDelete
  14. Aunty YochanaFebruary 09, 2009 5:44 pm

    hi beginner,

    yes when it's fully set, you cut it.

    rgds

    ReplyDelete
  15. AnonymousFebruary 09, 2009 6:10 pm

    Wah aunty..So efficient again =) Thank you!
    Not cooking for Chap Goh Mei?
    Btw, then do you have to warm the cutter a little so to get the smooth sides of the cakes?

    ReplyDelete
  16. Aunty YochanaFebruary 09, 2009 6:14 pm

    hi beginner,

    no cooking today ...going out to eat.

    no need to warm the cutter.

    rgds

    ReplyDelete
  17. AnonymousFebruary 09, 2009 6:24 pm

    Thanks again aunty. Enjoy dinner!

    ReplyDelete
  18. AnonymousFebruary 10, 2009 7:45 am

    Aunty,

    Your cake is so lovely. Could U share the recipe ? I'm also a creer women & love to bake, I'd try your green tea mosse and is yummy. My hubby and girl like it. Is my mum in-law birthday this saturday, think off baking these lovely cute little sweetie for her, could U mail to me as I'm from Sarawak, Malaysia.
    My email-yinyinkhoo@yahoo.com

    pinkpig.

    ReplyDelete
  19. AnonymousFebruary 10, 2009 10:32 pm

    Hi Yochana,

    I tried jelly heart cake why the strawberry always floated up? Pls help me. Btw, your cutter is the same height as the cake or can it be shorter? You said use optima sponge cake recipe but chocolate sponge mix. Is it ready mixed. can we purchase from the supermarket or Phoon Huat? Thank you.

    anonymous

    ReplyDelete
  20. Vicki HuangFebruary 11, 2009 4:28 pm

    Hi Aunty Yochana,

    Your cake looks beautiful. Could you share the recipe with me? my email is vicki.huang27@gmail.com

    ReplyDelete
  21. Aunty YochanaFebruary 11, 2009 4:42 pm

    hi anonymous (I would appreciate if you could leave a name for me to address)

    For chocolate sponge mix, please get it from sun Lik. If you want to buy from Phoon Huat, I've no comments on that.

    Place the strawberries on top when the cheese is still soft so that it will stick on and won't float up.

    rgds

    ReplyDelete
  22. AnonymousFebruary 11, 2009 9:09 pm

    Hi Yochana,

    Thanks for your advise today I saw the packet of optima sponge mix (1Kg) but is not chocolate sponge mix. Can you share the recipe? I have 2 heart shape cutters about 2 inches in height, must the cutter be actually the same height as the cake? Thanks

    anonymous

    ReplyDelete
  23. AnonymousFebruary 12, 2009 12:23 pm

    Hi Yochana,

    I have no time go to Sun Lik, can i use Bake King optima sponge cake mix but how much cocoa powder should I add because the pkt is not chocolate mix.

    Thk u very much

    anonymous

    ReplyDelete
  24. Aunty YochanaFebruary 12, 2009 5:32 pm

    hi anonymous,

    yes bake king is good. Just add in 20 to 25 gm of cocoa powder and reduce the amount of the sponge cake mix to replace it. There again, it depends on your quality of the cocoa powder too. Some are darker in colour and some are lighter.

    rgds

    ReplyDelete
  25. AnonymousFebruary 12, 2009 11:21 pm

    Hi Yochana,

    Thanks again, I have Hersheys Cocoa Natural Unsweeten powder. You said to add 20 to 25 gm of cocoa powder but how much Bake King sponge mix should I reduce.
    Should I use the whole pkt (1 Kg) sponge mix & what is the size of square cake tin?

    Thank you so much

    anonymous

    ReplyDelete
  26. AnonymousFebruary 12, 2009 11:25 pm

    Hi Yochana,

    Btw, is your top layer strawberry jelly powder & beside fresh strawberry can we use other fruit?

    Thanks

    anonymous

    ReplyDelete
  27. AnonymousFebruary 12, 2009 11:45 pm

    Hi Aunty Yochana,

    How long does it take before we can pour the next layer?

    Thanks

    anonymous

    ReplyDelete
  28. UnknownFebruary 13, 2009 7:42 am

    hi ANUTY, my name is ALICE and i want to make this for tomorrow, it would be great if you could email this to alice.hy.ng@gmail.com! thanks A LOT!!!

    ReplyDelete
  29. Aunty YochanaFebruary 13, 2009 10:46 am

    Hi anonymous

    (Psst...I would appreciate if you could like a name so that I can address you properly. I may not reply to questions with ppl who just leave it as anonymous..thanks for your co-operation).

    Wait until the cheese layer is set before pouring the jelly layer otherwise it will become marble instead.
    rgds

    ReplyDelete
  30. Aunty YochanaFebruary 13, 2009 10:48 am

    hi anonymous (I would appreciate if you could a name)

    1 Kg of sponge mix can make 4 9" round sponge cake. Please look up for the recipe in my blog.

    thanks.

    rgds

    ReplyDelete
  31. AnonymousFebruary 14, 2009 12:34 am

    Hi Yochana,

    I want to try to make this beautiful chocolate jelly cheesecake. I bought a pkt of Bake King Optima ready sponge cake mix. The receipe on the pkt stated 1000 gm optima, 1000 gm egg, 100 gm butter & 140 gm water. I am using 11" cake tray so how much should I use? where can I find your chocolate sponge cake recipe in your blog?

    Thank you so much.

    Marie

    ReplyDelete
  32. AnonymousFebruary 14, 2009 1:02 am

    Hi Yochana,

    Me again, forgot to ask you. I'm using Bake King optima ready sponge mix must I still add ovalette. What is the use of ovalette as I saw in some other receipes?

    Thank you so much

    Marie

    ReplyDelete
  33. Aunty YochanaFebruary 14, 2009 2:14 pm

    HI Marie,

    Bake King optima flour is O.K. You can omit the ovalette if you like.

    Just whisk till thick and double in volume.

    rgds

    ReplyDelete
  34. Aunty YochanaFebruary 14, 2009 2:16 pm

    Hi Marie,

    you can use the recipe that you have given me...just make 1/2 recipe for a 11" tray. There again, it also depends on what ht you want.

    rgds

    ReplyDelete
  35. AnonymousFebruary 14, 2009 4:04 pm

    Hi Yochana,

    Where can I find your chocolate sponge cake in your blog? 500gm of egg equal to how many medium egg? You said use 1/2 the recipe I gave you, can I get the height of about 2" for 11" tray?

    Thanks

    Marie

    ReplyDelete
  36. Aunty YochanaFebruary 14, 2009 4:16 pm

    Hi Marie,

    I've not tried your recipe.

    1 egg = 60 gm. eggs

    For 1/2 recipe (your recipe), the ht for the 11" tray will be about 3 inches. Cut down accordingly if you want a lower ht.

    rgds

    ReplyDelete
  37. AnonymousFebruary 14, 2009 5:39 pm

    hi! Aunty yochan, I am Jane could u share this recipe with me? I have been searching to make this kind of cake for very long. Could u email it to tomyojitsukasa@yahoo.com

    Thanks alot
    Jane ('',)

    ReplyDelete
  38. AnonymousFebruary 15, 2009 12:55 am

    Hi Yochana,

    What is the ht of your chocolate sponge cake & cheese layer?

    What is the use of ovalette?

    Thanks

    Marie

    ReplyDelete
  39. Aunty YochanaFebruary 15, 2009 3:08 pm

    Hi Marie

    mine is about 2 mm in ht and the ovalette is for stablizing the batter.

    rgds

    ReplyDelete
  40. AnonymousFebruary 20, 2009 11:34 pm

    Hi Yochana,

    If I use 250gm of Bake King optima ready mixed sponge cake flour using 10" square tray, can I get 2mm ht of sponge cake? & how many eggs should I add. Pls. advise. Thanks

    Marie

    ReplyDelete
  41. Aunty YochanaFebruary 21, 2009 8:29 am

    Hi Marie

    yes definitely you can achieve that height. Use 4 eggs.

    rgds

    ReplyDelete
  42. AnonymousFebruary 21, 2009 1:54 pm

    Hi Yochana,

    Aiyoh! I baked the sponse cake, used Bake King optima ready sponge mix but my cake sank not spongy like. Why it did not rise up while baking? Can we bake the sponge layer than wait until the next day than continue the 2 layers?
    Thank you so much

    Marie

    ReplyDelete
  43. AnonymousFebruary 21, 2009 1:56 pm

    Hi Yochana,

    Can you please tell me where can I find your chocolate sponge cake recipe? Thanks

    anonymous

    ReplyDelete
  44. Aunty YochanaFebruary 21, 2009 2:07 pm

    Hi Marie,

    Please search for the optima flour sponge cake recipe in my blog and use it.

    rgds

    ReplyDelete
  45. Aunty YochanaFebruary 21, 2009 2:10 pm

    Hi anonymous

    I will post it here:

    250 gm. chocolate sponge mix or optima sponge mix
    70 ml. water
    4 eggs
    70 ml. cornoil

    Whisk all together except oil till thick. Fold in oil then pour into pan to bake for 40 mins at 175C.

    rgds

    ReplyDelete
  46. AnonymousFebruary 21, 2009 2:36 pm

    Hi Yochana,

    Thanks for the recipe. You said whisk all ingredients together, for how long? I am using the Philip normal small cake mixer, what no should I beat at 1,2,or 3? what is whisk, it's normal beating like creaming butter & sugar?
    Thanks

    anonymous

    ReplyDelete
  47. Aunty YochanaFebruary 21, 2009 2:48 pm

    Hi anonymous and Marie

    I cannot mention the timing because each individual machine has it's speed n power. Just whisk till it's more than double in volume. You will be able to see that it has changed colour (paler) and it's very thick too.

    rgds

    ReplyDelete
  48. AnonymousFebruary 21, 2009 2:55 pm

    Hi Yochan,

    Sorry, I want to try to bake later. What is whisk? It's the same as creaming butter & sugar like butter cake? At high or midium speed? Thanks

    anonymous

    ReplyDelete
  49. Aunty YochanaFebruary 21, 2009 3:17 pm

    Hi anonymous

    A whisk is a wire attachment for whisking eggs and sugar.

    rgds

    ReplyDelete
  50. AnonymousFebruary 21, 2009 3:28 pm

    Hi Yochana,

    So my Philip cake mixer do not the whisk wire, only 2 sets of beaters. If I use hand held egg whisk to whisk how long must I whisk? Can I use Bega cream cheese instead of Philidelphia cream cheese? Thanks

    anonymous

    ReplyDelete
  51. Aunty YochanaFebruary 21, 2009 3:54 pm

    Hi anonymous (please leave a name),

    Please read your instruction manual which is for whisking.

    Any cream cheese will do.

    rgds

    ReplyDelete
  52. AnonymousFebruary 22, 2009 1:21 am

    Hi Yochana,

    I baked chocolate sponge cake again using your recipe but sad to say, my sponge cake risen in the oven but when I touch it, is hard not spongy. Where did I go wrong again. Anyway I already made the cream cheese layer. Can I pour the jelly layer the next day even after 8 hrs. Thank you

    Marie

    ReplyDelete
  53. Aunty YochanaFebruary 22, 2009 1:06 pm

    Hi Marie,

    In that case, blend some biscuits and mix it with some melted butter then press into the tin. Chill it till hard then pour the cheese layer on top.

    You can microwave your cheese mixture till it's soft enough to pour on top of the biscuit base.

    rgds

    ReplyDelete
  54. AnonymousFebruary 26, 2009 12:46 am

    Hi Yochana,

    Why my chocolate sponge & the cheese layer seperated when I cut the whole cake? I used your recipe250gm Bake King optima sponge mix, 4 eggs,70ml water & 70ml corn oil. My sponge cake turned out a bit hard not so spongy. Pls advise, thanks

    Marie

    ReplyDelete
  55. AnonymousFebruary 26, 2009 12:48 am

    Hi Yochana,

    Can we use melted butter instead of corn oil for sponge cake? Thanks

    anonymous

    ReplyDelete
  56. Aunty YochanaFebruary 26, 2009 3:07 pm

    Hi anonymous (appreciate if you at least leave a nickname)

    Yes you can use melted butter instead of cornoil.

    rgds

    ReplyDelete
  57. Aunty YochanaFebruary 26, 2009 3:08 pm

    Hi Marie

    You need more practice.

    rgds

    ReplyDelete