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Selasa, 28 Februari 2012

Passionfruit Cheese Yogurt Cake

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Oh kepalaku serabut batman lagi ni hadoila....penatnya la.....macam-macam nak kena settle setelah diriku nak bertukar status dari bekerja kepada pelajar selepas ni. Memandangkan saya still nak jugak gaji jalan masa belajar, jadi kenala bersabar uruskan semua proses ni walaupun sangat remeh dan memenatkan. Hopefully semuanya dipermudahkan olehNya.

Serabut serabut ni memang best melayan diri menjamu dessert yang menyelerakan ni. Untuk kali kedua, saya buat lagi kek Passionfruit Cheese Yogurt ni. Kek ni cara nak buatnya agak remeh jugakla sebab kena buat 3 lapisan tapi memandangkan hasil yang sangat yummy, no hal la. Entry yang pertama klik sini


Apa-apa pun dimulai dengan lapisan paling bawah iaitu buat cheesecake dulu. Apa pun kena pukul putih telur sampai peak kemudian pukul kuning telur pula dengan bahan-bahan yang lain.

Sementara proses pukul memukul, kita sediakan bekas nak bakar kek ni dengan kaedah waterbath. Kaedah waterbath ni kena bakar dalam oven dalam air panas. Saya letak alumunium foil bagi mengelakkan air kat bawah tu masuk dalam kek pulak. Kalau bocor alamatnya kek saya terbantutla.



Okeh gambar-gambar di atas adalah proses untuk cheesecake base. Mula-mula saya pelik sikit dengan kek ni sebab guna tepung sikit je 20g tepung jagung lebih kurang 3 sudu je...ha...sikit kan. Ingatkan tak jadi tapi finally lepas masak elok pula kek. Bawah ni resepi.....

Cheesecake base
250gm cream cheese, room temperature
50gm sugar
2 egg yolks
100ml whipping cream
½ tbsp lemon zest
20gm corn starch

2 egg whites
1 tsp lemon juice
40gm sugar

1. Prepare an 8 inch round spring form pan. Refer here. Prepare some boiling water. Preheat oven to 150C (bottom heat only, if that is not available, wrap top of cheesecake when cake gets too brown. I intend this cheesecake to have a pale top.)
2. Beat cream cheese until smooth (no need to be fluffy), put in sugar and egg yolks and cream until combined.
3. Pour in whipping cream, corn starch and lemon zest, and mix until smooth. Set aside.
4. In another clean bowl, beat egg whites until frothy and put in lemon juice. Beat until soft peaks and gradually add in sugar and beat until medium stiff.
5. Fold egg whites into main batter and pour into prepared pan.
6. Bake for 1 hour. Let cake cool in oven with door slightly ajar for 1 hour. Then remove cake from oven and remove base pan that contains water and let cake cool down completely. Chill in fridge (still in pan) when cake has totally cooled.


Buah markisa ni saya beli kat tesco, 6 biji harganya RM5.00. Kalau nak tau, buah yang lebih sedap dan lebih manis bila kulitnya berkedut. Lagi berkerut kulitnya lagi manis dan kurang sikit rasa masam buah ni. Miss teori buat teori lagi, kalau salah taktau ar.

Bagi saya buah ni memang sedap sebab saya suka buah yang masam-masam manis.

Proses seterusnya iaitu lapisan yogurt. Proses nak buat lapisan yogurt ni lebih mudah sebab takyah nak masak-masak or masuk dalam oven dah.

Yogurt Layer
500gm plain yogurt
1 ½ Tbsp gelatin
50ml water
100ml whipping cream
70gm sugar
Extra sugar if needed (due to different level of tanginess of the plain yogurt, especially natural yogurt which is rather sour)

1. Put water into a heat proof bowl. Sprinkle gelatin over water. Let it bloom and then zap it in microwave on high heat for 30 seconds (or place bowl over some hot water to melt the gelatin). Let gelatin mixture cool down to room temperature.
2. Beat cream with sugar until soft peaks and mix in plain yogurt. Taste. If not sweet enough, add more sugar.
3. Run mixer on low and pour gelatin mixture into yogurt mixture.
4. Pour mixture over chilled cheesecake.
5. Place cake into freezer for 15 minutes.

Okeh....lapisan atas sekali ni paling mudah cuma bancuhkan gelatin dan campur dalam buah markisa dan tuang atas kek dan biarkan membeku. Kalau boleh bekukan kek kat tempat frozen semalaman.

Topping layer
½ cup passionfruit pulp (derived from 400gm of passionfruit, weighed when still fresh and unwrinkled)
1 tsp gelatin
1 Tbsp water
2 Tbsp sugar

1. Place gelatin into a heatproof bowl. Sprinkle gelatin over and let it bloom for 1 minute.
2. Zap in microwave on high for 15 seconds or melt over hot water.
3. While gelatin solution is still hot, mix in sugar and stir. It’s ok if it’s not fully melted.
4. Mix in passionfruit pulp and mix until sugar is fully dissolved.
5. Remove cake from freezer and touch the surface of the yogurt. It should be wobbly but should not stick to your fingers.
6. Gently spoon passionfruit layer over yogurt. Chill for at least 5 hours before serving.

Selamat mencuba dan menjamu selera...........

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