Jelly Cheesecake (Non-bake)

Ingredients
(A) Biscuit Base
250g Digestive Biscuits
120g Melted Butter

(B) Cheese Layer
1 block Philadelphia Cream Cheese(do not use low fat)
10g Gelatin Powder(2 teaspoon)
50g Sugar
150ml Hot Water
1/2 teaspoon Vanilla Essence
12 Strawberries or any fruit that you want to add to the jelly layer

(C) Jelly Layer
1 box Tortally Jelly or Jello (Flavour - according to your preference)
200ml Hot Water
100ml Cold Water

Jelly(Prepare in advance and leave it aside to cool under room temperature)
1. Dissolve the Jello in hot water
2. Add in the cold water and stir well
3. Set it aside and let it cool completely

Biscuit Layer
1. Prepare a 10-inch square tray lined with aluminium foil.
2. Melt butter over low fire. Do not let it boil.
3. Place biscuits in a plastic bag and seal it. Place the sealed bag into another plastic bag then crush the biscuits either with a rolling pin or pounder until they are finely crushed.
4. Pour the crushed biscuits into the square tray and mix the melted butter well into the crushed biscuits.
5. Spread the mixture from 4. into an even layer as the base layer of the cheesecake.
6. Place the tray into the fridge and refrigerate the biscuit layer till it hardens(about 45mins or more).

Cheese Layer
1. Mix the sugar and gelatin powder in a medium bowl. Add hot water to dissolve the mixture. Stir well.
2. Cream the cream cheese with vanilla essence using a mixer.
3. Slowly add in the sugar/gelatin mixture(divide into approx 3 pourings) from 1. into the cream cheese  and continue to cream it until all sugar/gelatin mixture is added and the mixture becomes a thick cream.
4. Pour the mixture on top of the refrigerated biscuit layer evenly, checking that all corners are evenly covered.

If you intend to add strawberries, follow the steps below. Otherwise, you may just chill the cheese layer that was added above, in the fridge for about 2hours.
1. Wash the strawberries and dry them immediately.
2. Half the strawberries (total - 24 pcs)
3. Use a heart shape cutter to cut the halved strawberries into heart shapes.
4. Dry the strawberries with paper kitchen towels.
5. Arrange the heartshape strawberries on top of the cheese layer.
6. Chill for another 2 hours.

Jelly Layer
1. Very slowly pour the cooled Jelly/Jello over the chilled cream cheese layer. Pouring it too quickly might mess the cheese layer up.
2. Place the tray back into the fridge to let the Jelly/Jello set for another hour.

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Ingredients for sponge cake:

(A)

1) 120 gm. Cake flour
2) 1/4 tsp. Baking powder
3) 1/4 tsp. Bicarbonate of soda
4) 1/4 tsp. salt85 gm. sugar
5) 4 egg yolks
6) 50 gm. cooking oil (any brand)
7) 40 gm. milk (I used evaporated milk)
8) 1 Tbsp. chocolate emulco / paste
9) 35 gm. cocoa powder + 60 gm. hot water

B)
1)5 egg white
2)1/4 tsp. cream of tartar
3)80 gm. castor sugar

Ganache:
1) 250 gm. dairy whipping cream
2)300 gm. cooking chocolate
3) 50 gm. butter

Method:
1) Mix all the ingredients (A) together into a smooth batter using mixer or wooden spoon
2) Whisk (B) till until stiff peak
3) Fold (B) into (A), taking care not to overmix
4) Line a 9" round cake tin, pour in mixture and bake at 180C for about 40 mins or till cooked
5) Remove cake from oven and let it rest a while (3 mins)before removing from the tin. Invert it on cooling rack.
6) For Ganache, heat up the dairy whipping cream, pour into the chocolate and stir till chocolate melts, then add in the butter. Stir till smooth and let it set until it's or a spreading consistency
7) Slice sponge cake into 3 layers. Spread ganache on every layer and sandwich them together. Cream the whole with ganache and decorate as desired.

Tri-Colour Sponge Cake

Ingredients:

1) 250 gm. Optima flour

2) 4 eggs

3) 1 tsp. ovalette

4) 70 ml. evaporated milk

5) 1 tsp. Vanille essence

6) 2 tsp strawberry paste

7) 2 tbsp coco powder (shifted) + 2 tbsp evaporated milk

8) 70 gm. corn oil

Method:

1) Put all the ingredients (1) - (5) into a mixer bowl whisk till thick and pale in colour.

2) Fold in cornoil into the mixture and ensure it is well mixed

3) Divide mixture into 3 portions

4) Blend sifted cocoa powder with extra milk and stir into one portion

5) Add strawberry paste into another portion and mix well. Leave the third portion plain

6) Line a 9" round pan with sides lightly grease. Drop alternate spoonfuls of mixtures into the round pan.

7) Bake at 180C for 45 mins or till cooked

8) Unmould and leave the cake to cool

Orange Sponge Cake

Ingredients:

1) 250 gm. Optima flour
2) 4 eggs
3) 1 tsp. ovalette
4) 70 ml. fresh orange juice

5) 1 tsp. orange paste

6) 1 orange zest
7) 70 gm. corn oil

Method:

1) Put all the ingredients (1) - (6) into a mixer bowl whisk till thick and pale in colour.
2) Fold in cornoil into the mixture and ensure it is well mixed
3) Line a 9" round pan with sides lightly grease. Drop alternate spoonfuls of mixtures into the round pan.
4) Bake at 180C for 45 mins or till cooked
5) Unmould and leave the cake to cool

Blueberry Cheesecake

Ingredients for the base:

1) 250 gm. Digestive biscuits - blend into powder form

2) 120 gm. melted butter

Mix the blended biscuits with melted butter and press into a 9" springform tin and chill in the refrigerator till set.

Ingredients for Fillings:

1) 500 gm. Cream Cheese

2) 280 gm. Sugar

3) 5 eggs

4) 180 gm. Sour Cream

5) 1 Tbsp. Lemon Juice

6) 1 Lemon zest

7) 100gm Dairy whip cream

8) 100gm Fresh Blueberries

Method:

1) Cream cream cheese with sugar until creamy

2) Add in eggs one at a time and cream till well mixed

3) Add in sour cream, lemon juice and lemon zest

4) Pour in whip cream and mix till well blended

5) Lay fresh blueberries into the chilled biscuit base

6) Pour batter into the chilled biscuit base and bake in water bath at 160C for about 70 mins. or until set

7) Turn off the oven and keep the cheese cake in the oven for about 30 mins. then leave the cake inthe oven with door slightly ajar for another 30 mins

8) Remove cake from oven and let it cool down before refrigerating for at least 4 to 5 hours

9) Release cake from tin and decorate with grated white chocolate curls.

Mango Nutella Cake

Ingredients

4 eggs
120gm caster sugar
4gm salt
140gn cake flour
30gm corn oil
30gm fresh milk

Method

1. Sift cake flour, set aside. Grease and lined a 8inch round cake tin, set aside.
2/ With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
3. Fold in sifted flour into the batter in 3 batches until well blended.

4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
5. Add in fresh milk and fold in gently.
6. Pour the batter into the pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.

Filling

400ml non-dairy whipping cream
50 gm sugar

200gm diced mango
15gm gelatine powder
50ml water
3 tbsp of nutella

1. Sprinkle gelatin in water and microwave for 10 secs. Stir to dissolve the gelatin evenly. Cool slightly and mix well.
2. Whip cream with sugar and fold in gelatin mixture evenly.
3. Divide the whipped cream into 2 portions and mix one of the portion with nutella
4. Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down in a cake ring. Spread with plain whipped cream covering the edge of the cake.
5. Add in the mango cubes and top it with plain whipped cream just enough to cover the mango cubes.
6. Put in the other cake layer and spread it with nutella whipped cream.
7. Put in the last layer and spread the remaining plain whipped cream on top
8. Chilled for at least 3 hours before unmoulding. Decorate as desired.

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