Peaches and Cream Cheese Cake

Originally, this recipe is Blueberry Cheese Cake from my cookbook - Fall in Love with Baking. I made some variation using peaches (in can) instead of Fresh Blueberry Sauce. Sometimes, I just crave for something and I would want to make it in an instant. I prepared this a night before and brought it to our potluck party this afternoon. I used graham cracker for the cake base, and lessen the sugar added.

For the cake base

1 cup graham cracker, crushed ; 40g unsalted butter (room temperature)

For the cheese cake mixture

250g cream cheese (I used 1 pack); 20g sugar ; 1 teaspoon lemon juice

250ml cream (I used all purpose cream); 30g icing sugar

6 gelatin leaves (or powder); 1 can peaches

For the cake base, combine crushed graham cracker and butter. Press mixture on the bottom and halfway sides of the mold. Set aside.

Soak gelatin in water in two separate bowl (3 each) for 20-30 minutes. Squeeze the gelatin and melt it over warm syrup from the peaches.

In a bowl, beat cream cheese over warm water until smooth. Add sugar and lemon juice. Set aside.

In other bowl, whip all purpose cream and icing sugar until soft peaks form. Add whipped cream to the cream cheese mixture and mix well. Pour melted gelatin, and mix until thick. Pour the mixture into mold.

Arrange the peaches on top. Pour the left-over gelatin over the peaches. Chill until set.

Happy Monday!

Meatless Mondays
My Meatless Mondays
Mellow Yellow Monday
Tasty Tuesday Blog Hop
A Themed Bakers Sunday

Simply No Bake Cheesecake

Sorry friends, I'm not cooking and posting much here...

I'm still resting and praying for miracle!

Note Updated:

Thanks for all the prayers and concern, guess It's not time yet even with all those technologies and meds I had. Maybe, we'll try IVF next time. So sad, this morning in the news...I saw a baby abandoned ( the baby was wrapped and thrown in a garden) by parents and here I am trying to have one :(

Food Trip Friday

Food Friday

Luscious Saturday

Fresh Mango Pudding

I made this today and shared with friends in the church. I didn't add sugar anymore since Taiwan Mango is as sweet as sugar. No offense, I still prefer Philippines Mango, the mixture of sweet and sour. 

Ingredients are shown above:
3 cups pureed mangoes, 1 cup evaporated milk,
1 cup hot water, 2 envelopes (20 grams) unflavored gelatin,
fresh mango slices for garnishing

Add gelatin in hot 1 cup hot water until dissolve; set aside. In a large bowl, mix the mango puree and evaporated milk. Add the gelatin mixture into the mango mixture. Mix well. Pour the resulting mixture into the mould and chill to set.

Garnish with fresh mango slices on top.

Note to serve:

Turn the mould onto a serving plate to remove the mango pudding, then garnish will fresh mango slices.

Mellow Yellow Monday
My Meatless Monday
Tuesdays Taste

Creme Brulee (No Caramel)

I would want to prove once again if I could bake pudding custard in my oven toaster, and yes I did it again! My toaster timer is only up to 15 minutes, so what I did was to preheat it  for 15 minutes, and steam bath baking the pudding for about an hour. I like the toppings a little bit burnt, well that's what Crème Brûlée  means. I also used sugar substitute and low-fat milk. I could not find vanilla pod in the supermarket, only the one in packs. I made about 5 servings.

340g fresh low-fat milk
70g sugar (1/2 cup substitute sugar)
4 egg yolks
1 vanilla powder
4.5g vanilla power

Add vanilla to a milk and bring it boil, set aside. Combine egg yolks and sugar in a bowl, and mix well. Add the mix eggyolk mixture into the milk. Whisk to blend. Strain the mixture, then pour into the ramekins.
Add water into shallow tray and put the ramekins in it, bake it for about an hour. Let it cool, place the pudding in the refrigerator to chill. Serve.