The one with the debut


Kell’s Kitchen has always been hovering in the background, staying stagnant as a home-based hobby, only making special appearances in school, office and birthdays… But now it’s finally out there presentng its face to the world! It happened with the launch of The Quay Loft last evening, a cosy and warm gathering of family, friends and colleagues in the heart of Singapore CBD.

The Quay Loft @ 37A Boat Quay, Singapore
The Quay Loft @ 37A Boat Quay, Singapore

For this occasion, I prepared two cakes – Kahlua Cheesecake & Lychee Butter Cake! And because I don’t want to leave anyone out of trying these cakes, recipes have been posted below for your own experiment.

Kahlua Cheesecake
Kahlua Cheesecake
Lychee Butter Cake
Lychee Butter Cake

Having a full-time job doesn’t permit me to provide regular supply of desserts, but I do take pre-orders for selected goodies. Feel free to contact me if you’d like to discuss about your cake cravings, or even suggest novel dessert ideas which you’ve been dreaming about experimenting with!

Till next time,
Kelly

Cheesecake
(Adapted from The Daring Kitchen)

This is a basic cheesecake recipe which you can spice up with basically ANYTHING. It uses thickened cream instead of sour cream, so it does give you a creamier texture and is less tangy. This recipe goes well with fruity toppings or sweet fillings/toppings. Some of my experiments include:

  • Nutella – Pour melted Nutella between two layers of batter; top the cooked cheesecake with toasted hazelnuts and drizzle with more Nutella.
  • Oreo – Split each Oreo into half, use the cream-less halves for the cookie base and mix the creamed halves in the filling.
  • Kahlua – Pour in as much Kahlua as you desire into the cake batter.

So go wild with this one!

INGREDIENTS

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

3 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
4 eggs
1 cup heavy cream
1 teaspoon vanilla bean paste

DIRECTIONS

1. Preheat oven to 170C. Prepare boiled water for water-bath. Line the bottom of a 9-inch springform tin with baking paper (so you could slide the cheesecake out gracefully), and wrap the outside of the tin with aluminium foil (so water from the water-bath won’t seep into the cake).

2. To prepare the base, combine the crumbed graham crackers and melted butter in a bowl (or go crazy tossing them in a sealed ziplock bag). Use a spoon or your fingers to press the moist crumbs firmly till they cover the entire bottom of the tin.

3. In a big mixing bowl, whip cream cheese and sugar with a mixer at medium speed till smooth and you don’t see any cream cheese lumps.

From now on, put the mixer away and use a spatula/fork. This is because we don’t want to introduce more air in the mixture, so the cheesecake stays smooth and creamy.

4. Add eggs to the cream cheese-sugar mixture, one at a time, scraping down the sides of the bowl between each addition.

5. Add vanilla and heavy cream, mix until smooth. Remember to scrape down the sides of the bowl.

6. Pour cheesecake batter over the prepared crust. Place the baking tin into a bigger roasting tin, and fill the latter with boiling water up to halfway up the sides of the baking tin.

Importance of water-bath: The water-bath maintains a lower baking temperature and a moist environment to prevent the cheesecake from browning and drying up.

7. Carefully transfer the pans into the oven. Bake for at least 45 minutes, till the cake sets around the edges but is still fairly wobbly in the middle. If it hasn’t reached that stage, continue baking for an additional 5 minutes and check again.

8. When you deem the cheesecake to be ready, turn the oven off but let the cake hang out in there for about an hour to set. Then transfer the cake to the kitchen counter to cool gradually to room temperature. Finally, put it in the refrigerator for at least 6 hours (or even better, overnight) to chill.

It’s important to let the cheesecake cool down gradually, as rapid contraction of the cake forms ugly rift valleys (a.k.a. huge cracks). 😦

9. Serve

Lychee Butter Cake
(adapted from Dessert First)

INGREDIENTS

1 (14-ounce) can lychees, chop up 1 cup-worth of lychees and save the liquid
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla bean paste

100g white chocolate
Sugar flowers

DIRECTIONS

1. Preheat oven to 180C. Line an 8×8 square tin or a 9″ tin with baking paper.

2. In a medium bowl, mix the dry ingredients together: flour, baking powder and salt.

3. In a large bowl, whisk butter and sugar with a mixer at medium speed till creamy. Whisk in eggs one a time, scraping down the sides of the bowl after each addition. And finally, add in the vanilla and 6 tablespoons of lychee liquid.

4. Toss the chopped lychees into the dry ingredients (this helps the lychee pieces stay afloat in the cake batter while baking), and stir them into the wet mixture with a spatula till well-blended.

5. Pour the batter into baking tin. Bake for 30-45 minutes, till the tester comes out clean (i.e. no gooey batter sticking to the tester). Let cake cool to room temperature.

6. To decorate the cake, melt some white chocolate in a double-boiler or in a microwave. If you’re using a microwave, heat the chocolate in a heat-proof bowl in 10-second intervals, taking the bowl out each time to stir the mixture. Drizzle the chocolate over the cake, and pop the sugar flowers onto the chocolate. Refrigerate till ready to serve.

7. Serve and enjoy!

The Aftermath
The Aftermath

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