Categories
recipes Uncategorized

Chocolate Cheesecake With White Cake Blueberries

RECOMMENDED CHOICE
Promex Cream Cheese 2kg
Promex Cream Cheese 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

base:
Chocolate Biscuits200g
Unsalted Butter (melted)100g
cheesecake filling:
Cream Cheese (softened)250g
White Chocolate (melted)200g
Whipping Cream (whipped to soft peaks)200ml
Powdered Sugar 100g
Vanilla Extract1 tbsp
blueberry sauce
Fresh Blueberries 200g
Sugar50g
Lemon Juice1 tbsp
1 tbsp Cornstarch Mixted with 1 tbsp Water
DECORATION:
Fresh Blueberries
Fresh Raspberries
Fresh Blackberries
Fresh Mint Leaves

Directions

  1. Prepare the Base
    • Crush the chocolate biscuits into fine crumbs and mix them with melted butter until combined.
    • Press the mixture evenly into the bottom of a springform pan (20 cm/8 inches). Chill in the refrigerator for at least 30 minutes.
  2. Make the Cheesecake Filling
    • In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
    • Melt the white chocolate using a double boiler or microwave (in 30-second intervals), then let it cool slightly.
    • Fold the melted white chocolate into the cream cheese mixture.
    • Gently fold the whipped cream and vanilla extract into the mixture until well combined.
    • Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4-6 hours or overnight until set.
  3. Prepare the Blueberry Sauce
    • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices (about 5 minutes).
    • Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens.
    • Remove from heat and let it cool to room temperature.
  4. Assemble and Decorate
    • Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
    • Drizzle the cooled blueberry sauce over the top.
    • Decorate with fresh blueberries, raspberries, blackberries, and mint leaves for a vibrant and elegant finish.

Categories
Baking recipes Uncategorized

Kunafah Red Velvet and Lumut Cheese

RECOMMENDED CHOICE
Promex Cream Cheese 2kg
Promex Cream Cheese 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

Kunafah dough
Mozzarella cheese
Cream cheese
Melted butter
Red velvet:
Red velvet syrup
Chocolate spread of choice
Lumut cheese:
White Chocolate100g
Corn Oil2 tbsp
Matcha Powder1 tbsp
Nestum

Directions

  1. Melt 60g butter and divide into two portions – one for Red Velvet, one for Lumut Cheese.
  2. For Red Velvet:
    • Mix this butter with kunafah dough.
    • Add red velvet flavouring to one butter portion.
  3. For Lumut Cheese:
    • Add matcha powder to kunafah dough, then mix in the second butter portion.
  4. Cut kunafah dough into small pieces.
  5. Fillings
    • Put cream cheese in a piping bag.
    • Shred mozarella cheese.
  6. Assemble kunafah:
    • Press kunafah dough firmly into a tin foil base.
    • Pipe a ring of cream cheese, leaving the centre empty, and fill the centre with mozzarella.
  7. Add a top layer of kunafah dough and press down
  8. Bake:
    • Bake at 200°C for 10 minutes, flip, then bake another 10 minutes.
  9. Glazes:
    • White chocolate glaze: Melt white chocolate, add a bit of oil, matcha powder, and crushed Nestum.
  10. Finishing:
    • For Red Velvet, pour milk chocolate glaze on top and drizzle with white chocolate.
    • For Lumut Cheese, coat with white chocolate glaze and top with matcha crunch.

Categories
Cooking recipes Uncategorized

Quick Tortilla Pinwheels

RECOMMENDED CHOICE
Promex Shredded Cheddar Cheese New Zealand 2kg

Ingredients

Tortilla Pinwheels :
Sour cream240g
Cream cheese, softened226g
Sliced green onions78.1g
Shredded cheddar cheese50g
Lime juice1tbsp.
Jalapeno pepper, seeded and minced1tbsp.
Flour tortillas (8 inches)8 – 10 
Salsa Sauce :
Fresh tomatoes2 
Red onion, coarsely chopped50g
Cilantro15g
Lime1 
Jalapeno pepper, seeded and coarsely chopped1 unit/piece
Garlic2cloves
Ground cumin1/4tsp
Sea salt to taste
Black pepper to taste

Directions

Tortilla Pinwheels :
  1. Combine the first 6 ingredients in a bowl
  2. Spread mixture on 1 side of each tortilla and roll up tightly
  3. Cover and refrigerate for at least 1 hour
  4. Slice into 1-in. pieces
  5. Serve with salsa sauce
Salsa Sauce :
  1. Place fresh tomatoes, onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
  2. Blend or pulse ingredients just until combined and the texture is to your liking. Do not over blend.
  3. Serve immediately or refrigerate in an airtight container up to 5 days
Categories
Baking recipes Uncategorized

Danish Butter Cookies

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
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Ingredients

Butter, softened225g
Granulated sugar115g
Salt1/2tsp.
Vanilla Extract1tbsp.
Egg, large, room temperature1
All-purpose flour284g
Granulated or sanding sugarSprinkling

Directions

  1. Preheat the oven to 180°C and line 2 baking sheets with parchment paper.
  2. Whisk the butter, sugar and salt until pale and fluffy. Add the vanilla extract and egg; beat until combined.
  3. Gradually add the flour until just thoroughly combined.
  4. Transfer the batter to the pastry bag fitted with large open star tip. Squeeze 5cm circles into the prepared baking sheets and sprinkle with granulated or sanding sugar.
  5. Bake for about 15 minutes, rotating pans halfway through until the edges are light golden brown.
  6. Let it cool completely before storing in an airtight container.