Friday, August 13, 2010

ပထမဆံုးလုပ္တဲ႔ Blueberries Cheese Cake

ဒါအိမ္မွာလုပ္တဲ႔ ပထမဦးဆံုး Cheese Cake။ ပထမတစ္ခါတုန္းက သင္တန္းမွာလုပ္တာ။ အဲဒီကတည္းက မလုပ္ၿဖစ္ေတာ႔တာ ခုထိပါပဲ။ အားလံုး ၀လာၾကတာနဲ႔ Cheese Cake လုပ္မယ္႔ အစီအစဥ္ကို လက္ေလ်ာ႔ထားတာၾကာပါၿပီ။ ၿဖစ္ခ်င္ေတာ႔ တေန႔ရံုးမွာ Colleague က Cheese Cake မွာပါတယ္။ (ဟုိတစ္ခါသင္တန္းက Cheese Cake ကို ရံုးယူသြားၿပီး ေကြ်းဖူးတာကိုး) ။ မွာလည္းမွာေရာ သူ႔ကိုအားနာနာနဲ႔ပဲ ၿငင္းလိုက္ရပါတယ္ ငါအဆင္သင္႔မၿဖစ္ေသးဘူး၊ အဆင္သင္႔ၿဖစ္ရင္ ေၿပာမယ္ ဆိုၿပီးေလ။ ကိုယ္႔လက္ရာကုိ ကိုယ္စိတ္မခ်ေသးတာပါ။ အိမ္မွာမွ မစမ္းဖူးေသးပဲကိုး။ အိမ္မွာလုပ္ၿပီး ေပးလုိက္လုိ႔ မေကာင္းမွ တကယ္ကြဲမွာ။

ဒါနဲ႔ပဲ စမ္းၾကည္႔တဲ႔အေနနဲ႔ လုပ္ၿဖစ္ပါတယ္။ Texture ကေတာ႔ ပထမတစ္ေခါက္ထက္ပိုၿပီး Heavy ၿဖစ္ပါတယ္။ စားလုိ႔ေတာ႔ အရမ္းေကာင္း။ အေတာ္လည္း ၀မွာေတာ႔ ေသခ်ာသေလာက္ပါဘဲ။ဒီတစ္ခါေတာ႔ ပံုေလးေတြက အရမ္းေကာင္းေနပါတယ္။ အိမ္ကလူ လက္စြမ္းၿပထားတာပါ။ ခါတုိင္းကေတာ႔ ကိုယ္႔ဘာသာကိုယ္ ပဲ ရိုက္တာ။ ဒီတစ္ေခါက္ေတာ႔ သူ Food photography ကို စမ္းခ်င္တဲ႔ အခ်ိန္နဲ႔ ၾကံဳသြားေတာ႔ ပံုေကာင္းေကာင္းေလးေတြ ရလိုက္တာပါ။ မုန္႔လုပ္ခ်င္တဲ႔လူနဲ႔ ဓာတ္ပံုရိုက္ခ်င္တဲ႔ လူနဲ႔ ေတာ႔ဟုတ္ေနတာပါပဲ။

လုပ္နည္း

ပါ၀င္ ပစၥည္းမ်ား
Base အတြက္
Digestive Biscuit 175g ကိုေခ်ၿပီး ေထာပတ္ 60g (အရည္ေပ်ာ္ထား)နဲ႔ ေရာေမႊပါ။ ၿပီးရင္ removable base ပါတဲ႔ tin ထဲမွာဖိသိပ္ၿပီးထည္႔ေပးပါ။ ေရခဲေသတၱာထဲမွာ နာရီ၀က္ေလာက္ အေအးခံေပးထားပါ
Filling
  • 250g cream cheese
  • 90g sour cream3 eggs
  • 90g sugar1 table spoon of lemon juice
  • 1 lemon zest
  • 75g non dairy whipping cream -whipped
  • 75g white chocolate melted
  • 50g blueberry
ပထမဆံုး သၾကားနဲ႔ cream cheese ကိုစက္နဲ႔ ေမႊပါ။ ၿပီးရင္ melted white chocolate ကိုထည္႔ၿပီး သမေအာင္ေမႊပါ။ ၾကက္ဥကို တစ္လံုးခ်င္းစီ ထည္႔ၿပီး သမေအာင္ေမႊေပးပါ။ sour cream နဲ႔ lemon juice/zest ကိုလည္းထည္႔ေမႊပါ။ ေနာက္ဆံုးမွာ whip cream ကိုထည္႔ၿပီးေမႊပါ။

Cream အဆင္သင္႔ၿဖစ္ၿပီဆိုရင္ ေရခဲေသတၱထဲက ၿပင္ထားတဲ႔ဗန္းကိုထုတ္။ base ေပၚမွာ blueberry သီးခင္း။ ၿပီး မွ cream ေတြကိုထည္႔ပါ။


ေရထည္႔ထားတဲ႔ဇလံုတစ္ခုမွာ ခုနက မုန္႔ဗန္းကို တင္။ မတင္ခင္မွာ aluminum foil နဲ႔ေအာက္ေၿခကိုလံု ေအာင္ပတ္ေပးပါ (ေရ၀င္မွာစိုးလုိ႔)။ ၿပီးရင္ ၁၆၀ ဒီဂရီစီ oven မွာ ၇၀မိနစ္ၾကာေအာင္ဖုတ္ရင္ရပါၿပီ။ မုန္႔ဖုတ္ၿပီးသြားရင္ မုန္႔ကို oven ထဲမွာပဲ အေအးခံပါ။ လံုး၀ေအးသြားမွ ေရခဲေသတၱထဲကိုေၿပာင္းထည္႔ေပးပါ။ အနဲဆံုး ၃နာရီေလာက္ chill လုပ္ၿပီးမွစားပါ။




This is my very first bake cheese cake. I was quite reluctant to make the cheese cake as it contains lots of cheese and cream (however very delicious though) which I don’t want to consume that much. That’s why I didn’t bake any cheese cake after doing no-bake cheese cake at BITC. It was about 3-4 months back then.

A couple of week ago, one of my colleagues (who tasted no-bake cheese before) ordered the cheese cake for his family.. I was surprised with his order, however I have to push back as I have no confidence with my baking skill yet. I told him that I will try it out first and will let him know when I am ready.

That was how I ended up with baking cheese cake during last weekend. I used Anuty Yochana cheese cake recipe (but I halve it) and found the taste is much better compare to my 1st one. It is cheesier as well as sourer (just a little bit). I like it very much, however my hubby finds it too cheesy and he prefers the first one. Hmmm…preference differences…But I knew my colleague prefer cheesier taste and this would be ok for him.

Here is the recipe

Thee base:
175 gm. Digestive biscuits - blend into powder form
60 gm. melted butter
Mix the blended biscuits with melted butter and press into a 8"tin with a removable base and chill in the refrigerator till set.

Filling
  • 250g cream cheese
  • 90g sour cream3 eggs
  • 90g sugar1 table spoon of lemon juice
  • 1 lemon zest
  • 75g non dairy whipping cream -whipped
  • 75g white chocolate melted
  • 50g blueberry
Method:
  1. Cream cream cheese with sugar until creamy.
  2. Add in melted white chocolate and mix till well blended.
  3. Add in eggs one at a time and cream till well mixed.
  4. Add in sour cream, lemon juice and lemon zest.
  5. Pour in whip cream and mix till well blended.
  6. Lay fresh blueberries into the chilled biscuit base.
  7. Pour batter into the chilled biscuit base and bake in water bath at 160C for about 70 mins. or until set.
  8. Remove cake from oven and let it cool down before refrigerating for at least 3 hours.
  9. Release cake from tin and decorate with grated white chocolate curls.


6 comments:

ေဆာင္း said...

စားခ်င္စရာေလး

Jess @ Bakericious said...

looks good

busymozzee said...

စံခ်ိန္မွီပဲ ညီမေရ... လွလဲလွ ေကာင္းမယ္ဆိုတာလဲသိတယ္...;)

Ni said...

အစ္မ Evy ေရ...

ပမာဏေရးထားတာေလးေတြ ခ်ီစ္ကိတ္ေလး လုပ္ႀကည္႕မို႕ အခက္အခဲ ေတြ႕ေနပါတယ္။ အိမ္မွာ ဂရမ္ခ်ိန္တ့ဲစက္ေလး မရွိဘူး။ dl နဲ႕ တိုင္းေနႀကဆိုေတာ့။ ဥပမာ 75 g whipped cream ဆိုရင္ ဘယ္ေလာက္ dl ရွိလဲ အင္တာနက္မွာ ေျပာင္းတ့ဲပာာေတြ လိုက္ရွာတာလည္း အဆင္မေျပဘူး အစ္မေရ...။ တတ္ႏိုင္ရင္ ဒီစီလီတာေလးနဲ႕ ပါ ေရးေပးပါလားပာင္။
ေက်းဇူးတင္လ်က္။

Nandar said...

Hi sis,

I tried to make this cheese cake and I couldn't find sour cream.Could U kindly tell me where to buy sour cream in singapore?

Evy said...

Hi Nandar, sour cream is available in NTUC. Usually, it can be found together with other dairy products such as cheese, yogurt etc..