Daddy's birthday is supposed to fall on this day. So it's practically a holiday everytime.
He's supposed to turn 63 this year.
Anyway, happy birthday daddy!
With or without a celebration, our home is always filled with a cake. To put my baking desire on hold whenever I'm short of sweet stuff.
With or without a celebration, our home is always filled with a cake. To put my baking desire on hold whenever I'm short of sweet stuff.
Here is a sugar guilt-free version of Bakericious's Non Bake Coffee Cheesecake. Except for the sponge base (adapted from Food.com), in which the sugar plays a very crucial role, there's no added sugar in the cheese other than what was already present in the whipping cream.
Okay, it is however wise to taste your cake before chilling it ... Cream cheese is naturally salty so I should have balanced it out with some sugar, or used sweetened coffee powder.
I made this in a loaf pan so it's a pretty petite cake.
Okay, it is however wise to taste your cake before chilling it ... Cream cheese is naturally salty so I should have balanced it out with some sugar, or used sweetened coffee powder.
I made this in a loaf pan so it's a pretty petite cake.
And please don't be bothered by the unkempt setting. :/ I lined the rounded tin with foil so that the cake can be extricated easily. The sides then looked like crumpled paper.
And I probably should have infused the coffee more into the boiled water before filtering. Or used more coffee.
For the base (altered to fit a loaf pan):
32 g plain flour sifted together with 1/3 tsp baking powder
32 g plain flour sifted together with 1/3 tsp baking powder
1 egg, separated
25 g + 2 tsp sugar
2 tbsp olive oil
1/3 tsp vanilla essence
1/12 tsp cream of tartar
1. Preheat oven to 175 °C.
2. Beat the yolk on high speed until foamy. Gradually add in 25 g sugar and beat until thick, light yellow ribbons form.
3. Beat in vanilla essence.
4. Fold in flour mixture until incorporated. Add in the oil.
5. In another bowl, beat the white on high speed with cream of tartar. Then, gradually add in 2 tsp sugar. Beat until stiff peaks form.
6. Gently fold in the egg white into the yolk mixture.
25 g + 2 tsp sugar
2 tbsp olive oil
1/3 tsp vanilla essence
1/12 tsp cream of tartar
1. Preheat oven to 175 °C.
2. Beat the yolk on high speed until foamy. Gradually add in 25 g sugar and beat until thick, light yellow ribbons form.
3. Beat in vanilla essence.
4. Fold in flour mixture until incorporated. Add in the oil.
5. In another bowl, beat the white on high speed with cream of tartar. Then, gradually add in 2 tsp sugar. Beat until stiff peaks form.
6. Gently fold in the egg white into the yolk mixture.
7. Bake for 10 minutes. Let cool.
For the cheesecake:
250 g cream cheese, softened
12 g coffee, dissolved in 1 tbsp hot water
2 tsp gelatin powder, dissolved in 1 tbsp hot water
170 ml whipping cream, whipped until thickened
1. Mix together cheese and coffee solution.
2. Pour in gelatin liquid, mix thoroughly, before folding in the cream.
3. Pour onto the sponge base. Chill until set.
For the cheesecake:
250 g cream cheese, softened
12 g coffee, dissolved in 1 tbsp hot water
2 tsp gelatin powder, dissolved in 1 tbsp hot water
170 ml whipping cream, whipped until thickened
1. Mix together cheese and coffee solution.
2. Pour in gelatin liquid, mix thoroughly, before folding in the cream.
3. Pour onto the sponge base. Chill until set.
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