Almonds and Blueberry Cake

Cheesecake turns out to be my favorite cake for the past weeks, do you know why? it’s very easy to make yet you can create varieties of toppings. This time, I made my topping with almonds – because of its crunchy texture then mix with blueberry sauce – because of its thick and soft blueberries. A simple gift to my wife cousin’s birthday – Tito Ceto. HAPPY BIRTHDAY!!! ………….Did you know that almonds  improves the movement of food through the colon, thereby preventing colon cancer. Almonds also help in reducing the rise in sugar and insulin levels after meals. This offers protection from diabetes.

Ingredients: whole cake

• 2 cups heavy cream whipped
• 2 cups cream cheese
• 1 cup white sugar
• 2 tbsp gelatin powder dissolve in 1/4 cup hot water
• 1/2 cup blueberries
• 1/2 cup sliced almonds
• 1 pc pineapple ring for garnishing(optional
• 1/2 cup strawberry jam
• 1 tbsp lemon juice

Crust:

• 250 grams plain biscuits
• 100 grams butter
• 1/2 cup white sugar
• 1 tsp cinnamon powder

Blueberry Sauce:

• 1 cup blueberries
• 2 tbsp cornstarch dissolve in 1/2 cup water
• 1 cup icing sugar
• 1/2 cup water

* in a small sauce pan, boil water and place blueberries and icing sugar. let it boil for about 2 minutes, then pour in cornstarch mix and remove from fire. Do not boil berries once you add cornstarch. This will help maintain the shine on the blueberry sauce

Procedures:

• using a food processor, blend all the “crust” ingredients together. place and press in a 8″ diameter baking tin sprayed and cover with baking paper. Spread jam on top, this will serve as sticky agent to the cheesecake. . place in fridge and let it cool for 30 minutes.
• In a mixing bowl, using electric mixer whip the cream until fluffy, set aside.
• In another mixing bowl, using electric mixer whip cream cheese and sugar until fluffy and well mix. add in lemon juice and dissolved gelatin powder. then add in whipped cream and fold.
• Place halfway of mixture then pour in blueberries and almonds in the middle and pour remaining mixtures. place in fridge for one hour and transfer to freezer for 6 hours.
• Upon serving, pour in blueberry sauce on top and garnish almonds on the side or using your imagination, decorate your cake as you wish.
• Enjoy!!!!
• Best with your favorite cup of coffee or tea

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Raspberry Cheesecake

There are many kinds of cheesecake….To name some, we have blueberry cheesecake, oreo cheesecake, strawberries, chocolate cheesecake, tropical fruit and many more.  If I missed something and you know more, please tell me?…..This cheesecake mixture will be our “base” to every kind of cheesecake we will make. It’s easy as one two three. Some people called this as a “fridge cake or non-bake cakes. I remember when I was working in a cafe in manila, a basketball player told me(one of our customer) that this cheesecake is the best cake he ever tried, but he doesn’t like the toppings or any fruit toppings, he just want the cheesecake.. ……Did you know that raspberries are excellent source of vitamin-C, which is also a powerful natural anti-oxidant. Consumption of fruits rich in vitamin C helps body develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals…..

Ingredients: whole cake

• 2 cups heavy cream whipped
• 2 cups cream cheese
• 1 cup white sugar
• 1 cup raspberries
• 2 tbsp gelatin powder dissolve in 1/4 cup hot water
• 1/2 cup strawberry jam
• 1 tbsp lemon juice

Crust:

• 250 grams plain biscuits
• 100 grams butter
• 1/2 cup white sugar
• 1 tsp cinnamon powder

Procedures:

• using a food processor, blend all the “crust” ingredients together. place and press in a 8″ diameter baking tin sprayed and cover with baking paper. Spread jam on top, this will serve as sticky agent to the cheesecake. . place in fridge and let it cool for 30 minutes.
• In a mixing bowl, using electric mixer whip the cream until fluffy, set aside.
• In another mixing bowl, using electric mixer whip cream cheese and sugar until fluffy and well mix. add in lemon juice and dissolved gelatin powder. then add in whipped cream and fold.
• Place halfway of mixture then pour in raspberry in the middle and pour remaining mixtures. place in fridge for one hour and transfer to freezer for 6 hours.
• Upon serving, place fresh raspberries on top.
• Enjoy!!!!

Orange and Lemon Cupcake

My daughter requested this cupcake, It will be her lunch box for the following day. She help me all throughout. My little daughter was very eager to learn on how to use the electric mixer. So I let her use it, and do you know what happened?  We made a big mess in the kitchen, she had the egg yolk all over her uniform. But we had fan making it, it’s a good father and daughter bonding. . . . . .Did you now that Oranges and Lemon, like other citrus fruits, is an excellent source of vitamin C. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and also, scavenge harmful, pro-inflammatory free radicals from the blood.

Ingredients: makes 25 – 30 cupcakes

• 1 pc fresh squeezed orange juice
• 1 pc fresh squeezed lemon juice
• 1 tsp vanilla essence
• 8 pcs eggs (yolks and white separate)
• 1 cup self raising flour
• 1 cup flour
• 1 cup white sugar
• 1/2 tsp cream of tartar
• 1/2 cup grated cheese
• 3/4 cup melted butter
• 1 tsp salt

Procedures:

• In a mixing bowl, using an electric mixer, mix egg white until fluffy then add in cream of tartar and mix again, set aside.
• In another mixing bowl, using an electric mixer, mix egg yolks and white sugar. mix well
• Add in melted butter and rest of the ingredients. then pour in egg white mixtures and fold.
• In a muffin tray, place cupcake paper and pour in mixtures until 3/4 level
• Pre-heat oven at 160 degrees celsius and bake for 12 minutes.
• Great for kids lunchbox, picnic and snacks

Blueberry Cheesecake

Blueberry cheesecake…I think this is the most popular cheesecake all over the world. Almost every cafe sells this cheesecake. Do you want to know the difference? just the way how they present it and may varies on the brand of ingredients they use. I remember when I was working in an Italian restaurant, we serve this cheesecake in a huge plate, very well presented with some cream, rainbow chocolates and some chip cookies. …………Did you know that blueberries are a low calorie fruit which does wonders for you health is just what your body needs. It is loaded with antioxidants. Eating blueberries can also be food for the mind. Blueberries boost enzymes that grow new nerve cells in the brain so you don’t lose your marbles as you age. Diets rich in blueberries protect the brain from oxidative stress and Alzheimer’s or dementia. Blueberries have been proven to reverse memory loss

Ingredients: whole cake

• 2 cups heavy cream whipped
• 2 cups cream cheese
• 1 cup white sugar
• 2 tbsp gelatin powder dissolve in 1/4 cup hot water
• 1/2 cup blueberries
• 1/2 cup strawberry jam
• 1 tbsp lemon juice

Crust:

• 250 grams plain biscuits
• 100 grams butter
• 1/2 cup white sugar
• 1 tsp cinnamon powder

Blueberry Sauce:

• 1 cup blueberries
• 2 tbsp cornstarch dissolve in 1/2 cup water
• 1 cup icing sugar
• 1/2 cup water

* in a small sauce pan, boil water and place blueberries and icing sugar. let it boil for about 2 minutes, then pour in cornstacrch mix and remove from fire. Do not boil berries once you add cornstarch. This will help maintain the shine on the blueberry sauce

Procedures:

• using a food processor, blend all the “crust” ingredients together. place and press in a 8″ diameter baking tin sprayed and cover with baking paper. Spread jam on top, this will serve as sticky agent to the cheesecake. . place in fridge and let it cool for 30 minutes.
• In a mixing bowl, using electric mixer whip the cream until fluffy, set aside.
• In another mixing bowl, using electric mixer whip cream cheese and sugar until fluffy and well mix. add in lemon juice and dissolved gelatin powder. then add in whipped cream and fold.
• Place halfway of mixture then pour in blueberries in the middle and pour remaining mixtures. place in fridge for one hour and transfer to freezer for 6 hours.
• Upon serving, pour in blueberry sauce on top.
• Enjoy!!!!
• Best with your favorite cup of coffee or tea

Chocolate Cheesecake

Do you like cheesecake? and a chocolate cake as well?, ..Definitely, you will need to try this, It’s a creamy blend of chocolate and cream cheese…I am really having a hard time taking good photos when it comes to cakes and dessert, When I took photos for my double chocolate cake, It took me 50 shots, this cheesecake took me less, maybe about 30 shots……..Did you know that cream cheese  is made using milk products, it provides some percentage of your recommended calcium intake. It is important to find other ways to incorporate calcium in your diet to maintain strong bones. Cream cheese also contains a wide variety of nutrients including carbohydrates, fats and proteins and, when used in moderation, can be included daily as part of a healthy diet……

Ingredients: makes one 6″ or 8″ inch round tin

• 1 1/2 heavy cream
• 2 cups cream cheese
• 1 cup white sugar
• 1 tbsp lemon juice
• 2 tbsp gelatin powder dissolved in 1/4 cup hot water
• 1/4 cup cocoa powder
• 2 tbsp chocolate bits

Procedures:

• In a separate mixing bowl, whip the cream until fluffy, set aside. divide the cream into half portions.
• In another mixing bowl, whip sugar and cream cheese then add lemon juice and gelatin mixtures, divide the mixture in half, whip the other half with cocoa powder then add fold in “other half whipped cream”
• fold the other half of cream cheese mixture into the remaining whipped cream mixtures.
• Spray tin with oil and place baking paper. Assemble the mixtures by placing the whipped cream & cream cheese mixtures then the other chocolate and ccream cheese mixtures.  
• Topped with chocolate bits and place inside freezer for a minimum of 2 hours.
• Enjoy with a cup of tea or coffee.