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M.A. · 26-08-09, 21:47

I've posted this in another thread which was totally inappropriate thread for it so here i post this recipe again to where it belongs:

I've been itching to share mine. Some of you might be familiar with these pictures (I've been posting them around LOL!)

:

So, here's the recipe:

Steamed Raspberry Cheesecake

Ingredients:
500 grams of Philadelphia Cheese
2/3 cup of caster sugar
6 chicken eggs
1 1/2 teaspoon of vanilla extract
200 ml of thickened cream
200 grams of raspberry jam
Juice from 1/2 lemon

Cooking method:

1. Mix the cheese and sugar at high speed using a mixer until it is smooth.

2. Put in the eggs, vanilla extract and thickened cream into the mixture and mix the whole thing on low speed until they are well mixed.

3. Pour the mixture into a lined 20 cm cake tin.

4. Mash the raspberry jam with a spoon until it is smooth. Divide it into two portion. Spoon the first portion bit by bit all around on top of the cake. Then gently mix with your spoon to create a marble effect.

4. Wrap the cake tin with cling wrap around three layers to prevent the steam from coming in.

5. Put the tin into a steamer that have been left to boil. Steam for 2 hours.

6. After 2 hours, get the tin out from the steamer. Cut the cling wrap. The cake is cooked if the surface is firm to the touch and the cake have shrunk from the tin surface. Do not take the cake out yet. Just put the whole thing into your freezer for it to firm up further.

7. After 1/2 hour (or when the cake is really firm, up to you), take the cake out from the tin.

8. Now take the second portion of the raspberry jam (mash it if it firms up again) and put it on a frying pan. Mix in the lemon juice and cook the mixture until it boils.

9. Immediately (too late, the whole jam mixture will firm up again), pour the jam mixture onto the cake. Put the cake into the freezer to cool down.

10. Once the cake is fully firm and the jam is properly cold, serve it!

And to those who are lazy to read or prefer a more direct demonstration, here's the video of the original recipe:

I swear this cake is even more delicious and heavenly then its baked cousins. Try it!

26-08-09, 21:47	#106
M.A. Archaeologist Join Date: Apr 2005 Location: 010 011010 1000 00101 00 1100 0100000 1 0101 100101 01001 1010 010 010 100 000 1 Posts: 1,501	I've posted this in another thread which was totally inappropriate thread for it so here i post this recipe again to where it belongs: I've been itching to share mine. Some of you might be familiar with these pictures (I've been posting them around LOL!) : So, here's the recipe: Steamed Raspberry Cheesecake Ingredients: 500 grams of Philadelphia Cheese 2/3 cup of caster sugar 6 chicken eggs 1 1/2 teaspoon of vanilla extract 200 ml of thickened cream 200 grams of raspberry jam Juice from 1/2 lemon Cooking method: 1. Mix the cheese and sugar at high speed using a mixer until it is smooth. 2. Put in the eggs, vanilla extract and thickened cream into the mixture and mix the whole thing on low speed until they are well mixed. 3. Pour the mixture into a lined 20 cm cake tin. 4. Mash the raspberry jam with a spoon until it is smooth. Divide it into two portion. Spoon the first portion bit by bit all around on top of the cake. Then gently mix with your spoon to create a marble effect. 4. Wrap the cake tin with cling wrap around three layers to prevent the steam from coming in. 5. Put the tin into a steamer that have been left to boil. Steam for 2 hours. 6. After 2 hours, get the tin out from the steamer. Cut the cling wrap. The cake is cooked if the surface is firm to the touch and the cake have shrunk from the tin surface. Do not take the cake out yet. Just put the whole thing into your freezer for it to firm up further. 7. After 1/2 hour (or when the cake is really firm, up to you), take the cake out from the tin. 8. Now take the second portion of the raspberry jam (mash it if it firms up again) and put it on a frying pan. Mix in the lemon juice and cook the mixture until it boils. 9. Immediately (too late, the whole jam mixture will firm up again), pour the jam mixture onto the cake. Put the cake into the freezer to cool down. 10. Once the cake is fully firm and the jam is properly cold, serve it! And to those who are lazy to read or prefer a more direct demonstration, here's the video of the original recipe: I swear this cake is even more delicious and heavenly then its baked cousins. Try it! __________________ If death's the answer, then what's the solution for someone who just can't die?