Tag Archives: blueberry

Honey Blueberry Cheesecake with Panasonic Cubie Oven

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I recently learned about steam and bake cooking method and was amazed by the result. It’s like how some recipe requires you to bake a cake in a waterbath. With the Panasonic Cubie Oven, you could do it more efficiently without the hassle and risk of burning yourself! There’s a Combi-Steam and Convection Bake setting for you to use and I would certainly say it yield you great results. Cakes baked using this setting will give you a moist and soft interior while chickens are well roasted to golden brown on the outside and still remain moist and juicy on the inside.

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I wondered and told myself, “Why not we put this oven to a test by making a cheesecake?”. A good Cheesecake recipe is important but the efficiency of an oven is even more important! If the temperature is inaccurate and there are lots of hot and cold spots, it will lead to a cracked cheesecake. Sometimes, the temperature inside so differs from what it stated on the dial that it will result in a very dry and crusty cheesecake. Nasty!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I’m surprised that they have a preset menu for a fuss-free cooking experience as you don’t have to actually frustrated which mode or temperature to set. For cheesecake, the instruction menu told me to set the oven to number 10 in the auto menu mode. As you guys know, I would often advise you to preheat your oven before you start your recipe, right? Yet, I was flabbergasted that the oven actually preheats really quickly! I was just blitzing the biscuits for the base and it’s already preheated to the desired level. Though it is small and compact, the oven is large enough to roast a chicken for the family. You could even steam two large fishes on two separate trays at one go!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Once I mixed all my ingredients, off it goes into the oven! The oven automatically set the desired temperature and duration. As the mode uses steam and bakes function, it will automatically burst shots of steam into the cavity to ensure my cheesecake stays soft and moist. No waterbath, no fuss!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

My Honey Blueberry Cheesecake recipe is easy to make and is special as compared to conventional recipes. The base uses toasted almonds and digestive biscuits to yield you a nutty fragrant aroma. While sugar is replaced with honey to give you a lovely deepen flavor. Lemon zest is also added to pair all the ingredients together and the result is stunningly lovely.

Look at it, doesn’t it looks lovely? The sides ain’t crusty and the inside remains soft and creamy. I like my cheesecake cold so I would suggest you to serve chilled!

 

Honey Blueberry Cheesecake
one 6-inch round cake
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Ingredients
  1. 70 grams of digestive biscuit
  2. 30 grams of toasted almond
  3. 40 grams of butter ,soften
  4. 200 grams of cream cheese, soften
  5. 45 grams of fine sugar
  6. 100 grams of plain yogurt
  7. 1 egg
  8. 1 tbsp cornstarch
  9. Zest of one lemon
  10. 125 grams of blueberries
  11. 3 tbsp. of honey
  12. 1 tbsp. of water
  13. Fresh blueberries, mint leaves to decorate
  14. Fruit glaze
Instructions
  1. Preheat the Panasonic Cubie Oven to number 10 using the auto menu.
  2. Blitz toasted almonds, digestive biscuits and soften butter in a food processor until fine crumbs.
  3. Press into a 6-inch round cake pan lined with parchment paper.
  4. Put it into the fridge while you make your cheesecake
  5. Beat honey and soften cream cheese until combined. Do not over whip.
  6. Crack in one egg.
  7. Drizzle in plain yogurt.
  8. Stir in cornstarch and the zest of one lemon.
  9. Transfer into your cake pan and put it into the oven.
  10. Bake at a preset timing.
  11. Let it cool with the door half open when the timer runs off.
  12. Put it in the fridge to chill while you make your blueberry compote.
  13. Cook blueberries, honey, and water until low heat in a pan until it thickens.
  14. Let it cool and spread onto the cheesecake.
  15. Decorate the cheesecake wit extra fresh blueberries, and mint leaves. You could glaze the fruit to make it shiny if you like.
  16. Serve chilled
TheZongHan http://thezonghan.com/
Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

If you want to know more about the Panasonic Cubie Oven, make sure to click here.

 

This post is brought to you by Panasonic Singapore. Reviews about the oven is author’s thought and perspective.

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Very Berry Crumble Cake

SAMSUNG CAMERA PICTURESI love crumble cake. And this is so berry-licious!
SAMSUNG CAMERA PICTURESVery Berry Crumble Cake. The fact that it is whole meal, it is awesome! Look at those baked berries! You can use a mixture of different berries, I used some strawberries, blackberries and raspberries.

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Very Berry Crumble Cake
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Cake
  1. (1/4 cup) 65 grams of butter, soften
  2. 6 tbsp. of white sugar
  3. 1 egg
  4. 1 tsp. vanilla extract
  5. (1/4 cup) 65 ml of plain yogurt
  6. (1/2 cup) 65 grams of plain flour
  7. (3/4 cup) 100 grams of whole meal flour
  8. ½ tsp. of baking powder
  9. ¼ tsp. of baking soda
  10. 1/8 tsp. salt
Filling
  1. 2 cups of berries
  2. 2 tbsp. of white sugar
  3. 1 tsp. of corn starch
Crumble
  1. (3 tbsp.) 45 grams of melted butter
  2. (1/2 cup) 65 grams of plain flour
  3. (1/4 cup) packed light brown sugar
Instructions
  1. Preheat oven to 180C or 160C fan-forced.
  2. To make the filling, combine mixed berries, sugar and starch together.
  3. To make your crumble, rub in melted butter with plain flour and brown sugar.
  4. In another bowl, whisk together both flours, baking powder, baking soda and salt. Set them aside.
  5. In your stand mixer, cream together butter and sugar until light and fluffy on high speed.
  6. Add in vanilla extract
  7. Drizzle in an egg. Mix well.
  8. Next, stir in plain yogurt.
  9. Lastly, fold in dry ingredients on low speed until just combined.
  10. Transfer into a 7 inch square pan lined with parchment paper.
  11. Spread evenly.
  12. Add in your filling for the next layer.
  13. Finally, scatter over the crumble mix into your pan.
  14. Bake it in the oven for about 50 minutes.
  15. Let it cool, cut and serve. You may reheat it in toaster to get the crispy crumble.
Notes
  1. Use frozen berries If you like.
  2. Toast it in a toaster the next following day to get that crispy crumble
TheZongHan http://thezonghan.com/

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Wholemeal Blueberry Loaf Cake

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I love Blueberry Loaf Cake but I always find that store-bought ones have too little blueberry and they don’t taste that berrylicious.

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I am trying to be more health conscious recently, and I think that a good breakfast must have a good balance diet. Which means, less fats and more wholemeal (or whole wheat) products.

I have created this recipe to be, yummy enough but yet less fat for my morning kick start. If you don’t know why go for wholemeal, here are some of the reasons why you should,

  • Lower the risk of getting diabetes type 2
  • High in fiber
  • Against heart disease
  • Makes you less hungry 

So you would think, “Wholemeal cakes and breads taste disgusting!”

But in this recipe, you wouldn’t really notice the difference. It will obviously be slightly darker in color but other than that, you won’t have the nutty taste from the wholemeal flour because it is packed with blueberry goodness infused with rich vanilla aroma. Even one of my friends who hates wholemeal products said, “it’s good!”

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 So now if you ask me, “Less fat means less butter, how would a cake taste great without a good amount of butter?”

Well, for this recipe we want the great taste of blueberry. So I have added not only vanilla extract but also blueberry preserve to boost the flavor.

  • ‘Vanilla’ because every successful cake behind has vanilla. (well said.)
  • ‘Blueberry Preserve’ because it’s so berrylicious.

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So indeed, we do not need to have extra fats (or butter) in our cakes anymore because this loaf cake is packed with so many amazing flavors already. Therefore, I have replaced it with something fat-free but yet creamy that will keep the cake soft and moist, Fat-Free Yogurt.

Please do look for Fat-Free, Sugar Free, Sweetener Free yogurt in this case! I have realized that not all yogurt are so goddess that they claimed to be. Most of them are packed with lots of sugar or artificial sweetener.

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Anyway I know that you guys are excited about it after reading so much, let’s quickly take a look at this recipe so that you can get started!   

Wholemeal Blueberry Loaf Cake
Make one 7.9" x 4.3" loaf cake
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Ingredients
  1. (1/2 cup) 100 grams of unsalted butter, soften
  2. (1/2 cup) 100 grams of white sugar
  3. 3 eggs, beaten
  4. 2 tsp of vanilla extract
  5. (1/2 cup + 1 tbsp) 150 ml of fat-free sugar-free yogurt.
  6. (1 cup) 130 grams of wholemeal/wholewheat flour
  7. (1/2 cup) 70 grams of cake flour
  8. 1/2 tsp of baking soda
  9. 1/4 tsp of baking powder
  10. 1/4 tsp of salt
  11. 2 tbsp of blueberry preserves/jam
  12. (1 cup) 125 grams of blueberry (fresh or frozen)
Instructions
  1. Grease and line loaf pan with parchment paper. (7.9" x 4.3")
  2. Preheat oven to 200C or 180C fan-forced.
  3. Whisk both flours, baking soda, baking powder and salt together.
  4. In your mixing bowl, cream butter and sugar until light and fluffy on high speed. About 3 minutes.
  5. Add in egg one at a time and vanilla extract.
  6. Throw in 1/3 of your dry mixture and all of the yogurt.
  7. Mix on low speed until just combined.
  8. Then, spoonful at a time gradually add in the rest of your dry ingredients.
  9. Fold in blueberries.
  10. Transfer all your batter into your loaf pan, then top it off with blueberry preserves.
  11. Using a knife, swirl both batters until marbleized. Drop the pan to raise the air bubbles out.
  12. Bake it in the oven for about 45 minutes.
  13. Let it cool completely, slice and serve.
Notes
  1. You can leave overnight in room temperature. After that, it is best to store it in the fridge to prevent molding.
TheZongHan http://thezonghan.com/

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