Monday, 16 February 2009

Ice Cream Cheese Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.










Ingredients: A:
10g gelatine powder
60ml water
B:
500g cream cheese
150g sweetened condensed milk
C:
2 cans Nestle reduced cream (170gx2)
D:
1/3 packet of chocolate flavoured Marie biscuits
E:
500ml fresh milk
F:
250g cheddar cheese (grated)
Utensil Needed:
1 piping bag
Method:
1. Combine ingredient (A) together. Stir and dissolve gelatine powder.
2. Beat ingredient (B) till fluffy. Add in no.(1) and ingredient (C). Mix well, fill into a piping bag.
3. Soak ingredient (D) in ingredient (E) very briefly till slightly soften.
4. Cake layer as below :
Get ready an 8" mousse ring, bottom with a cake board.
1st layer, spread one layer of no.(3) all over ring.
2nd layer, pipe in 1/4 of no.(2) on top, scatter some ingredient (F) over it.
5. Repeat above steps for another three layers. Keep mousse chilled overnight before serving.

22 comments:

Anonymous said...

Im interested to bake this ice cream cheesecake but I couldnt found any nestle reduced cream in market? Would appreciate if you could advise where can i buy it and if there any replacement for this reduced cream?

Y3K food & travel said...

Nestle reduced cream is available at large supermarkets. If unavailable, it can be substitute with original taste yogurt.

Anonymous said...

Hi Y3K,

Thanks for your reply. Do you mean that we can substitute the reduced cream with any brand of plain (original) yogurt with same amount? E.g. this recipes need 340g Nestle reduced cream, but we can use 340g Nestle Plain Yogurt?
** Sorry for asking much...Tks in advance

Y3K food & travel said...

Yes.

For any enquiry regarding Layared Cakes, You can contact our Cooking instructor - Miss Vickie Chieng e-mail:chieng88@yahoo.com, she is an expert in Sarawakian Layered Cakes.

Kristie said...

Hi, this cake looks really yummy.

I see that u are using a mousse ring, does it have a bottom? If I just place it on a cake board, will any batter/liquid seep out of the ring?

Thanks :)

Y3K food & travel said...

As you can see from the second last photo, the ring is without a bottom. No liquid will seep out of the ring in this recipe.

Kristie said...

Y3k, thanks for ur quick reply :)

Another qn, I see from the above comments that I can replace nestle cream with plain yoghurt?

Also, how do you remove the cake ring before serving to have clean sides?

Thanks :)

Y3K food & travel said...

Yes, just substitute with plain yogurt if reduced cream is unavailable.

You remove the ring when the cake is chilled, therefore the sides of the mousse cake won't stick to the ring.

Y3K food & travel said...
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Y3K food & travel said...
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Kristie said...

Ok Y3k, thanks again, noted on ur points.

For the grated cheese, can I substitute with grated chocolate instead?

Since it's an ice cream cake, we don't have to chill it in the freezer?

Thanks.

Y3K food & travel said...

Of course you have to chill it before serving.

Grated cheese is use for decorating purpose, you can substitute with other ingredients including grated chocolate as desire.

Kristie said...

Hi, I meant do we have to chill it in the normal lower part of the fridge or freezer?

Noted on the grated chocolate.

Thanks :)

Y3K food & travel said...

Chilled means keep it at the normal lower part of the fridge. If it is written freeze, you have to keep it in the freezer - upper part of the fridge.

Lydia said...

请问有中文版的吗 ?

Y3K food & travel said...

食谱以中英双语出版.

Kristie said...

thanks y3k

shan said...

if i no use gelatine wat can replace it?cz i cant found it in my place.

shannon chia said...

wat can replace gelatine?cz i cant found it in my place.

shannon chia said...

wat can replace gelatine?cz i cant found it in my place?

shannon chia said...

wat can replace gelatine/coz i cant found it in my place.

shannon chia said...

wat can replace gelatine?i cant found it in my place.