Tag Archives: cream cheese

Blueberry Cheesecake Ice Cream 

Our summer has been pretty hot, I am not complaining, it’s been great ! And nothing is better than having a bowl of ice cream on a hot summer day…..and it’s homemade ! Blueberries are in season, so why not make good use of them ! This recipe is really simple, yet flavourful. No kidding, it’s probably the best ice cream I have ever made ! It looks amazing too ! I am so glad I bought the ice cream machine, trust me, it’s totally worth it !  Oh, here are some extra tips …….

  • Don’t skim on the dairy if you want your ice cream to be rich and creamy, use full fat
  • Make sure your mixture is very cold before putting into the ice cream machine
  • Don’t mesh all of the blueberries when making the compote if you want some “blueberry crunch” in your ice cream

Hope you will give this a try and have a great summer !

Makes about 1 L

  • 150 g blueberries 
  • 30 g granulated sugar (adjust if needed)
  • 10 mL lemon juice 
  • 250 g soft cream cheese 
  • 250 mL whipping cream
  • 250 mL full-fat milk 
  • 180 g granulated sugar 
  1. To make the blueberry compote, cook blueberries, 30 g of sugar and lemon juice over medium heat 
  2. Turn heat down when liquid starts to bubble 
  3. Gently mesh blueberries with back of wooden spoon and cook until slightly thicken 
  4. Let cool then refrigerate until use 
  5. Blend cream cheese, whipping cream, milk and sugar together for a few minutes until smooth 
  6. Refrigerate for about 2 hours or until mixture is very cold
  7. Pour into ice cream maker and churn according to manufacturer’s instructions 
  8. Spoon and swirl blueberry compote into ice cream 
  9. Freeze until serve 
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Oreo Cookies and Cream Cups

Oreos! One of kids’ favourite cookies! Actually they are one of my favourites too. They are super yummy and they make great desserts like these little cookies and cream cups. Great easy idea for pot luck or kids’ parties !  And I think they would taste extra yummy when the weather is so warm and nice !  

Makes about 10-12 cups

  • 20 Oreo Cookies
  • 3 tablespoons unsalted butter, melted
  • 100 g soft cream cheese
  • 1/4 cup icing sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whipping cream
  1. Crush about 15 Oreo cookies into fine crumbs
  2. Mix crumbs with melted butter
  3. Put into silicone baking cups and press firmly to form base
  4. Using an electric mixer, cream icing sugar and cream cheese until fluffy
  5. Add vanilla, mix well
  6. In a separate bowl, using an electric mixer, beat whipping cream until stiff peak is formed
  7. Gently fold whipped cream into cream cheese mixture
  8. Spread on top of cookie base
  9. Coarsely crush remaining cookies and sprinkle on top or you can decorate them with mini Oreos
  10. Freeze for at least 3 hours or overnight

Japanese Cheesecake

Last Sunday, I made this Japanese cheesecake with my daughter. It turned out very nice. It has a lighter taste and a softer texture than a regular cheesecake, but is still very creamy. The special ingredient ? ……. Meringue ! It allows more air to be incorporated into the cake batter and hence, a fluffy cake. So if you find regular cheesecake too heavy, this may just be right.
By the way, you can now “yum” my recipes on Yummly if you have an account.  Just click the Yummly button under each recipe. Thanks in advance !

For the cake

  • 3/4 cup cake and pastry flour
  • 1/2 teaspoon baking soda
  • 400 g soft cream cheese
  • 1/4 cup granulated sugar
  • 60 g unsalted butter, at room temperature
  • 6 egg yolks
  • 200 mL whipping cream
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • pot of boiling water for baking cake

For the meringue

  • 6 egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

To make the cake

  1. Preheat oven to 325ºF
  2. Line a 9 inch spring-form cake pan with slightly greased parchment paper
  3. Wrap base of pan with two layers of aluminium foil to prevent seepage
  4. Sift together flour and baking soda, set aside
  5. Using an electric mixer with the paddle attachment, cream butter, cream cheese and sugar until fluffy
  6. Add egg yolks, lemon juice, vanilla extract and whipping cream, mix until blended
  7. Add flour mixture, mix until smooth
  8. Pour batter into a different large mixing bowl
  9. Clean and dry used mixing bowl thoroughly before making meringue
  10. To make the meringue, use the electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  11. Increase speed to high, gradually add in sugar
  12. Whisk until stiff peak is formed
  13. Gently fold meringue into cake batter until just blended, do not over mix
  14. Pour batter into cake pan, place on a tray filled with boiling water and bake for about 60 minutes until golden brown, a tooth pick should come out clear when inserted in the middle
  15. Turn oven off, leave oven door ajar for about 20 minutes before taking cake out. This will prevent cake from shrinking too much due to sudden drop in temperature.  A slight shrinkage is normal.
  16. Remove baking tray, let cool on rack completely
  17. Remove from cake pan, refrigerate for 2-3 hours or overnight in an air tight container
  18. Cut, serve and enjoy!

 

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Adapted from http://www.justonecookbook.com