Cheesecake Seduction

Catherine Lau

Description

Cheesecake Seduction is a rich collection of original cheesecake recipes, which Catherine Lau has perfected over the years. The collection includes baked and chilled cheesecakes and range from traditional favourites such as Cookies 'n' Cream Cheesecake and Classic Lemon Cheesecake to innovative ones with a distinct Asian touch such as Green Tea Cheesecake, Lychee Cheesecake and Yam Cheesecake.

Sujets

• Desserts
• Cakes
• Cake
• Cake (gâteau)

Informations

• Publié par: MarshallCavendishM
• Date de parution: 01 septembre 2008
• Nombre de lectures: 4
• EAN13: 9789814484329
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Catherine Lau
The Publisher wishes to thank Parkson Grand, KLCC, Malaysia and Royel Ampang Point, Malaysia for the loan of their crockery and utensils.
Editor of the English Edition
: Lydia Leong
Art Direction/Designer
: Lynn Chin Nyuk Ling
Photographer
: Jenhor Siow
First published March 2003 as part of the Celebrity Chefs Cookbooks series Reprinted October 2003, March 2008 This new edition September 2008
Copyright 2003 Times Media Private Limited Copyright 2004 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone], fax: [phone]. E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Lau, Catherine. Cheesecake seduction / Catherine Lau. Singapore : Marshall Cavendish Cuisine, 2008. p. cm. eISBN-13 : 978 981 4484 32 9 ISBN-10 : 981-261-643-8
1. Cheesecake (Cookery) I. Title.
TX773 641.8653 -- dc22 OCN232962779
Printed in Singapore by Times Graphics Pte Ltd
To
Mary Lim, Y. F. Chan, Ferlice Cheong, Adeline Leong, Esther Leong, Melissa Looi, Y. C. Kam, Joan Koh, Maureen Ooi and Wan Ching.
Thank you for all the help you ve given me.

preface
The old English proverb, The way to a man s heart is through his stomach should really be amended to say
T he way to anybody s heart is through the stomach .
After polishing off a first piece of cheesecake, we may sometimes gaze longingly at a second piece. However, cheesecakes, like all treats, should be savoured in small portions at a leisurely pace. Try this. Start by feasting your eyes on the beautiful presentation, then proceed to caress the various textures with your tongue. Then-and only then-eat! I ve learnt to truly enjoy eating cheesecakes this way.
When recreating the cheesecakes in this book, an electric mixer, admittedly an indispensible item in my kitchen, is not essential if you are determined to devote a little more time and effort to mixing the ingredients. However, I must emphasise the importance of reading the "Tips and Techniques" section included in this book before attempting any of the recipes. To work more efficiently, always prepare and measure out all the ingredients beforehand, so they are ready when needed.
The key to making a superior cheesecake is to use the best and freshest ingredients. Whenever you are in doubt about the freshness or quality of an ingredient, play it safe and do not use it, especially when making chilled cheesecakes.
Bearing all of the above in mind, have fun as you bring these recipes to life. Bon app tit !
contents
Baked Cheesecakes
banana toffee cheesecake 10 macadamia coconut cheesecake 12 orange cheesecake 13 mango chiffon cheesecake 14 catherine s coffee cheesecake 17 chocolate cream cheesecake 18 classic lemon cheesecake 19 peaches n cream cheesecake 21 cookies n cream cheesecake 22 caramel cheesecake 24 caramel upside-down cheesecake 25 almond crunch cheesecake 26 chocolate mud cheesecake 29 black forest cheesecake 30 japanese cheesecake 31 mango cheesecake 32 rum n raisin cheesecake 34
orange chocolate cheesecake 36 marshmallow chocolate cheesecake 37 impossible cheesecake 39 orange custard cheesecake 40 boston cheesecake 42 yam cheesecake 43 white chocolate pistachio cheesecake 44 sachertorte cheesecake 46 raspberry cheesecake 47 apple cheesecake 48 butter currant cheesecake 50 blueberry cheesecake 51 pine nut raisin cheesecake 52 pumpkin cheesecake 54 cappuccino cheesecake 56 mixed fruit cheesecake 57 carrot cheesecake 58
Chilled Cheesecakes
lychee layered cheesecake 60 chocolate mint cheesecake 62 orange cheesecake 63 mango konnyaku charlotte cheesecake 64 royal chocolate charlotte cheesecake 66 melting moments cheesecake 68 durian dream cheesecake 69 green tea and water chestnut cheesecake 71 lemon cheesecake 72 lime cheesecake 74 sweet corn cheesecake 75 chocolate orange mousse cheesecake 77 tiramisu bianco cheesecake 78 opera cheesecake 80 konnyaku delight cheesecake 81 chendol cheesecake 82 cookies n cream cheesecake 84 rocky road cheesecake 86 peach cheesecake 87 strawberry cheesecake 89
royal pineapple charlotte cheesecake 90 summer cheesecake 92 mango cheesecake 93 sicilian cheesecake 95 pistachio mousse cheesecake 96 pi a colada cheesecake 98 banana cheesecake 99 toffee caramel cheesecake 101 avocado cheesecake 102 rich cream cheesecake 104 kiwi cheesecake 105 black forest cheesecake 107 trifle cheesecake 108 rainbow cheesecake 110 tiramisu 111 peanut custard cheesecake 113
Tips and Techniques 114 Equipment 116 Ingredients 118 Weights and Measures 120
banana toffee Cheesecake
BASE
Butter 120 g, diced
Digestive biscuits 200 g, finely crushed
Brown sugar 30 g
Cornflakes 50 g, crushed
Cocoa powder 30 g, sifted
FILLING
Cream cheese 500 g, diced
Brown sugar 80 g
Golden syrup 1 Tbsp
Cornflour 40 g, sifted
Ripe bananas 360 g, mashed
Eggs 4, lightly beaten
Whipping cream 200 ml
TOPPING
Butter 60 g, diced
Brown sugar 120 g
Whipping cream 120 ml
Bananas 2, peeled and cut into rounds
Walnuts 60 g, toasted and roughly
chopped
BASE
Prepare biscuit base. See Tips and Techniques ( page 114 ). Preheat oven to 150 C.
FILLING
Beat cream cheese until smooth. Add brown sugar, golden syrup, cornflour, and beat until smooth. Add mashed bananas and slowly pour in eggs. Mix until just combined. Add cream and blend until mixture thickens.
Pour filling on biscuit base. Place cake pan in water bath and bake for 1 hour or until filling is set but still slightly soft in the centre. Turn oven off but leave cake in oven for 30 minutes with door closed.
Remove water bath from oven. Leave cake to cool completely in oven with door ajar. When cool, cover cake and refrigerate for at least 6 hours.
TOPPING
Combine butter and brown sugar in saucepan. Stir constantly over low heat until sugar dissolves without boiling. Stir in cream. Bring to the boil. Simmer, uncovered, stirring for 8 minutes or until caramel thickens. Remove from heat and cool slightly.
Remove cake from pan and spread warm caramel on cake. Top with slices of banana and walnuts. Chill before serving.
Preparation time: 45 minutes + 6 hours chilling; Baking time: 1 hour + 30 minutes for cake to solidify; Makes one 23-cm cake.
10 baked cheesecakes
from top: banana toffee cheesecake, macadamia coconut cheesecake (recipe on page 12 )

macadamia coconut Cheesecake
BASE
Butter 140 g, diced
Digestive biscuits 170 g, finely crushed
Brown sugar 30 g
Desiccated coconut 30 g
Cornflakes 50 g, crushed
FILLING
Cream cheese 500 g, diced
Castor sugar 140 g
Cornflour 30 g, sifted
Whipping cream 200 ml
UHT coconut milk 250 ml
Eggs 4, lightly beaten
Macadamia nuts 150 g, toasted and
chopped
TOPPING
Milk 150 ml
Vanilla flavouring tsp
Instant custard powder 50 g
Powdered gelatine 2 tsp + dissolved in
2 Tbsp water
Macadamia nuts 50 g, toasted
Prepare biscuit base. See Tips and Techniques ( page 114 ). Preheat oven to 150 C.
FILLING
Beat cream cheese until smooth. Add sugar and cornflour and beat until smooth. Blend in cream until mixture thickens. Mix in coconut milk. Slowly pour in eggs and mix until just combined. Stir in macadamias with a spoon.
Pour filling on biscuit base. Place cake pan in water bath. Bake for 1 hour or until filling is set but slightly soft in the centre. Turn oven off. Leave cake in oven for 30 minutes with the door closed. Remove water bath from oven. Leave cake to completely cool in oven with the door ajar.
Cover cake pan. Refrigerate for at least 6 hours.
TOPPING
Beat milk, vanilla and custard powder until smooth. Stir in gelatine mixture, then spread on top of cake.
When cake is ready, spread topping over the top and decorate with macadamia nuts. Remove cake from pan before serving.
Preparation time: 45 minutes + 6 hours chilling; Baking time: 1 hour + 30 minutes for cake to solidify; Makes one 23-cm cake.
picture on page 11
12 baked cheesecakes
orange Cheesecake
BASE
Butter 120 g, diced
Digestive biscuits 200 g, finely crushed
Brown sugar 30 g
Cornflakes 50 g, crushed
Cocoa powder 30 g, sifted
FILLING
Cream cheese 500 g, diced
Castor sugar 120 g
Orange