How to Make Filipino Cheesecake #CakesAndDecors

How to Make Filipino Cheesecake #CakesAndDecors

This is awesome cheesecake recipe wherein you could choose your ideal Filipino toppings like tropical fruits, jams or according to your choice.

Ingredients:

For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
2 tablespoons Cocoa powder
pinch of salt

For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Procedures:

1. Preheat the oven to 350 degrees. Butter the sides of a 10-inch spring-form pan. Wrap exterior of pan (including base) in a double layer of foil.

2. To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, cocoa powder and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

4. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring-form pan.

6. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely.

7. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Lady in Red Cake #CakesAndDecors

Lady in Red Cake is a striking red cake with cream cheese frosting.


Ingredients:

• 250 grams cake flour (about 2½ cups)
• 3 Tbsp cocoa powder
• ½ tsp salt
• 1½ cups sugar
• 2 eggs
• 1½ cups vegetable oil
• ¼ cup red food coloring
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 Tbsp white vinegar or cider vinegar
• 1½ tsp baking soda

Procedures:

1. Preheat your oven to 350°F.

2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.

3. In a large mixing bowl, stir together the flour, cocoa and salt until blended.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, sugar, vanilla and red food coloring. Beat on medium speed until fluffy.

5. Now add some of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add some of the buttermilk. Continue alternating adding the dry ingredients with the buttermilk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go.

6. In a small bowl, mix together the vinegar and baking soda, and when it foams, mix it into your batter. You're going to want to move quickly, though. Mix it in just until it's combined, about ten seconds. Then pour the batter into your prepared pans and transfer them to the oven.

7. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 28 minutes, because it's better to check too soon than to overbaked.

8. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and then refrigerate (wrapped in plastic) for at least an hour before frosting with this cream cheese frosting.

9. Makes two 9-inch layers.