Spoil yourself with a sweet treat, Strawberry Lemonade Cheesecake Cups that is tart, rich and creamy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 0 mins
Ready in : 50 mins Serves : 4-6 servings

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INGREDIENTS:

Ingredients for Cheesecake Mousse

• 110g Cream Cheese, Softened
• 30-45g Icing Sugar
• 1-2 tbsp Lemon Juice
• 1/4-1/2 tsp Zest of Lemon (Optional)
• 1/8-1/4 tsp Vanilla Extract or Vanilla Bean Paste (Optional)
• 110-120g Dairy Whipping Cream 35% fat
• 15-30g Strawberry Jam (Optional)

Ingredients for Cookie Crumb Base

• 5-8 pcs Digestive biscuits or Oreos

DIRECTIONS:

1. To make the Cheesecake Mousse, follow steps 2 to 8.
2. In a cold greaseproof mixing bowl, combine whipping cream, sugar and vanilla.
3. Using the whisk attachment, whip on medium speed (Kitchenaid speed 6) till soft firm peaks form. Set aside in the fridge.
4. Separately, using the paddle/whisk attachment, whip softened cream cheese, icing sugar and zest till fluffy.
5. Fold in lemon juice.
6. Fold in whipped cream into the cream cheese base.
7. For a swirled look, drop dollops of the strawberry jam and fold gently. Place mousse into a piping bag with piping tip.
8. For a pinkish cheesecake look, fold in jam together when adding the lemon juice.
9. To make the Cookie Crumb Base, follow steps 10 to 14.
10. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
11. Scoop 1 tbsp of biscuit crumb into each dessert cup.
12. Pipe cheesecake mousse onto biscuit crumbs.
13. Refrigerate & top with fresh strawberries before serving.
14. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.

These delicious sesame cookies are irresistible; it is nutty, sweet and perfect for a tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 35 mins Serves : 40 cookies

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INGREDIENTS:

• 1) 200g Cake Flour
• 2) Pinch of Salt
• 3) 125g Unsalted Butter, softened
• 4) 50g Icing Sugar
• 5) 75g Sesame, grinded

DIRECTIONS:

1. Mix flour and salt together.
2. Slightly cream butter and icing sugar.
3. Add in flour mixture and grinded sesame into butter mixture. Mix until combined.
4. Rest in chiller till firm enough to be rolled out and cut into desired shapes.
5. Bake in 180C in a preheated oven for about 15 minutes or till golden brown.
6. Cool down completely before storing in airtight container.

This Country Style Strawberry Tart is a great summer dessert that tastes perfect with a dollop of cream cheese.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 6-8

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INGREDIENTS:

Ingredients for Sablee

• 200g Flour
• 100g Butter
• 70g Sugar
• 1 Egg
• 4g Salt

Ingredients for Strawberry Compote

• 300g Strawberries
• 100g Sugar
• 100g Water
• 50g Butter
• 20ml Lemon Juice

Ingredients for Garnish

• 20g Icing Sugar

DIRECTIONS:

1. Make the dough by adding butter, flour, salt and sugar into the bowl and mix in an electric mixer with a pedal till consistency of sand.
2. Add egg and mix till consistent. Wrap and flatten in cling film and reserve in the fridge for 20 minutes.
3. Cut the strawberries into half and cook in water, sugar, butter and lemon juice till soft but not mushy.
4. Roll out the dough in a round shape and trim off the ends to make a nice edge.
5. Mound in centre of dough, leaving 1 1/2-inch border over filling.
6. Pleat the dough loosely and pinch any cracks to seal and bake it in a 175°C oven for 12 minutes till golden brown.
7. Garnish with icing sugar.

Sink your teeth into Japanese Vanilla Chiffon Sponge Cake topped with glorious Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 8 inch round pan

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INGREDIENTS:

Ingredients for Japanese Vanilla Chiffon Sponge

Group A

• 80g Yolks (Around 5 eggs)
• 15g Sugar
• 60g Sunflower Oil
• 80g Cake Flour
• 1/8 tsp Salt

Group B

• 150g Egg Whites (Around 5 eggs)

Ingredients for Durian Creme

Group A

• 450g Freshly Peeled Durian Meats – Blend it slightly
• 40g Full Cream Milk

Group B

• 90g Soft Peak Whipped Dairy Cream (whip first before measuring)

Ingredients for Sugar Syrup

• 30g Fine/ Castor Sugar
• 90g Water

DIRECTIONS:

1. To make the Japanese Vanilla Sponge Cake, follow steps 2 to 7.
2. Preheat oven to 180 degree Celsius.
3. Stir and mix in Group A until combine.
4. Whip Group B until stiff peak forms.
5. Fold and combine Group A and B.
6. Bake for 25 mins at the middle rack of the oven (non-fan mode).
7. NOTED: – Do not over fold the batter as the cake will taste dense due to the deflation of the batter Plain cake can be kept in the fridge for 3 days only as there are no preservatives being used.
8. To make the Durian Cream, follow steps 9 to 11.
9. Cook Group A over low heat until warm.
10. Cool the durian mixture over a bowl of iced water.
11. Whisk in the soft peak dairy cream to the mixture and chilled until for later use.
12. To make the Sugar Syrup, follow steps 13 to 15.
13. Mix the sugar and water and cook until sugar is melted.
14. Leave cool before using.
15. To assemble the cake, follow steps 16 to 24.
16. Slice the sponge into 3 equal layers.
17. Place the sponge (with skin face down) on the cake board.
18. Tab on some sugar syrup and layer with durian crème.
19. Add on the second layer of sponge and tab on some sugar syrup.
20. Layer with the final coat of durian crème.
21. Top with the final layer of sponge and tab on some sugar syrup.
22. Coat the whole cake with whipped non-dairy cream.
23. Topped with cake cubes and sprinkle with generous dose of icing sugar.
24. Serve chilled.