Resepi dan cara membuat kek keju meleleh

Resepi dan cara membuat kek keju meleleh. Bahan-bahan yang digunakan untuk membuat kek keju meleleh dan cara memasak kek keju meleleh sehingga siap untuk dimakan. Resepi dan cara membuat kek keju meleleh. Selamat mencuba.

Ptg td ad pegi fast bakery beli cream cheese ngn cheese.. mulut nii saje jee g tegur abg kedai tuu.. "bang.. keju ni blh parut kann... pemarut die ad jual kat sini x?" haha skali abg tu tanye.. "nak buat kek ap?" husna jwp laa.. "kek keju meleleh" dh mmg skrg org duk sebut cm gitu.. kan. abg tu jwp "ehh.. ap ni kek keju meleleh..aii mane dpt name cm gitu..name die snow cheese cake la.." hehe.. sbnrnye dh tahu name kek ni snow cheese.. tp sj nk sebut yg leleh tu.. o.k lah, utk peringatan korg nak buat kek ni gune keju brand ni taw.. Anchor 'HIMELT' sesuai sgt utk topping kek cm gini..

o.k meh tgk resepi kat bwh ni... resepi yg husna cuba kongsikan ni husna rujuk resepi rahel . terima kasih yee rahel.. =)

RESEPI SNOW CHEESE CAKE / KEK KEJU MELELEH

BAHAN-BAHAN :

UNTUK KEK

-100 g tepung hongkong (husna guna tepung gandum)*
-60 g tepung jagung*
-1 sudu kecil baking powder*
-1 sudu besar ovalette
-100 g gula kastor
-4 biji telur (husna guna telur gred A)
-2 biji kuning telur
-50 ml air sejuk (air dari peti sejuk)
-75 g mentega cair
-sedikit esen vanilla (husna lupa nk letak td.. aishh.. yg ni nk letak xpe, xnk letak pon xpe..)

CARA :

1. Ayakkan dahulu bahan yg bertanda *.
2. Campur semua bahan di atas kecuali mentega cair. Pukul sampai gebu baru masukkan mentega cair. Putar lagi, sebatikan.

3. Sediakan acuan yg telah dialas dgn kertas minyak atau yg telah disapu dengan sedikit butter.

4. Bakar dalam oven pada suhu 150C selama 45minit. Guna api atas dan bawah.

Sebelum dibakar

hasilnya... selepas dibakar..

UNTUK KRIM

-250 g cream cheese
-120 g susu pekat manis
- 50 ml UHT whipping cream

(satukan ketiga bahan & putar sehingga tidak berketul-ketul)

UNTUK TOPPING

-1 buku HIMELT CHEESE dalam 250g (sesuai untuk snow cheese cake, roti, sandwich, burger dan pelbagai kegunaan kerana ianya adalah 'HEAT STABLE CHEESE')

(parut.. dicadangkan parut halus supaya kek tidak muak ketika dimakan)

CARA PENYEDIAAN :

1. Kek yg dimasak tadi sejukkan dulu kemudian bahagi kepada 2 keping, husna bahagikan kepada 2 keping guna benang.

2. Sapukan krim cheese di atas separuh kek tadi, kemudian letakkan sebahagian lagi kek di atasnya.

3. Sapukan lebihan krim cheese sehingga menutupi seluruh kek.
4. Akhir sekali, taburkan HIMELT CHEESE yg telah diparut tadi keseluruh kek sebagai topping.
5. Sebelum di makan.. masukkan dalam peti ais dulu yee.. dalam 1-2 jam. lepas tu baru potong.

setelah dipotong...

hasilnye.. kek yang sgt2 lembut

Selamat mencuba!

Source and citation:
http://rahelblog-rahel.blogspot.com/2013/09/cheese-cake-meleleh.html
http://husnamathussain.blogspot.com/2013/11/resepi-snow-cheese-cake-kek-keju-meleleh.html

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Perfect Cheesecakes

Perfect Cheesecakes

Learn a few simple techniques to avoid lumps, cracks, and sunken middles.

Baking in a Water Bath

Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top.

The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack.

Baking Cheesecake

It's common to overbake cheesecakes because, while they might look underdone, they are actually done when the center is still wobbly. At this stage, residual heat will "carry over" and the center will continue to cook.

Remove cheesecake from the oven to cool on a rack, or simply leave the door of the oven closed, turn off the heat and let the cheesecake cool forat least an hour. This helps prevent the cheesecake from sinking in the center.

After chilling, the once-wiggly center should firm up just fine.

PHILADELPHIA Cheesecake Parfaits

what you need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

Tbsp. milk

tsp. zest and 1 Tbsp. juice from 1 lemon

1-1/2

cups thawed COOL WHIP Whipped Topping

square shortbread cookies, crushed

cups strawberries, quartered

cup blueberries

make it

BEAT cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended. Gently stir in COOL WHIP.

RESERVE about 3 Tbsp. cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 10 parfait glasses; top with 2 Tbsp. cream cheese mixture. Cover with layers of strawberries, remaining cookie crumbs, remaining cream cheese mixture and blueberries.

SPRINKLE with reserved cookie crumbs.

kraft kitchens tips

HEALTHY LIVING

Trim 30 calories and 5g of total fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.

VARIATION

Substitute any seasonal fruit for the strawberries and/or blueberries in these colorful parfaits.

HOW TO SOFTEN THE CREAM CHEESE

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 25 sec. or just until softened.

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