Sunday, April 20, 2008
Passionfruit Cheesecake
Since I have still have some passionfruit left from those my boss brought back from Mauritius, I thought I should try the recipe shared by Yochana.
Subscribe to:
Post Comments (Atom)
19 comments:
Woah, the cheesecake looks good, very tall ;p
Lee Lee,
Looks so delicious...do you mind sharing the recipe? Hope you would as I am tempting to try it..
Thanks Ting.
Sherreen, just click at Yochana and it will bring you to the recipe.
Hi Lee Lee, I baked a similar cake but the cake sank. Yours hold up very nicely. How do you unmould it? Do you leave it to cool in the pan before removing? Thanks in advance for your advice.
rgds/Rei
Thanks Lee Lee...
Hi hugbear,
Thanks for the passion fruit cheesecake recipe. May I know how you steam bake the cake which mention in the recipe.
Recipeshunter
Hi Lee,
Looks soOoO yummy!
Hi Recipeshunter, I wrapped my cake ring with aluminium foil and place it in baking pan filled with water and steam bake it.
Thanks Amy. ^^
Hi hugbear,your cakes are really very tempting. Can i ask is this passionfruit cheesecake on the sour side and how do you keep the cheesecake so high?
officially now one of my fave blogs =]
Hi anonymous, the part with the passionfruit paste is rather sourish. I used a 8 inch cake ring that is why my cake is so high.
Hi With a Pinch of Love, thanks for loving my blog.
Hi I have a question but not on the cheese cake. It'sbt guo tie. What kind of flour do you use for the skin of guo tie?
Hi Wendy, I use normal plain flour for the guo tie skin.
Hi HugBear, I stumbled upon your blog when I Googled for ondeh-ondeh. May I link to your ondeh-ondeh recipe from my blog? If you read mine, you'll understand why :-P Mine is not a food/recipe blog but I admire and love reading those. Yours is one of the best I have chanced upon... WOW !! Please let me know ok, mine is http://josephamily.blogspot.com .. thank you very much!
Audrey
Thanks Audrey. Please go ahead and link it to your blog. I have no problem with that.
Thanks for sharing your recipes. However, I've got a query. The one and only time that I steam baked turned out to be a disaster and my whole cheese cake was wet/spoilt, so I would be very glad if you can explain clearly how it's done. NB: I did wrap with two layers of alum foil.
When you wrap the foil around the base of the baking tray, make sure it is tightly wrapped so that water will not sip in during the baking process. Also when pouring the water into the tray where your cheesecake in the tin is sitting in, make sure you are careful not to pour the water into the foil. It must be outside the foil to avoid the base from touching any of the water.
Post a Comment