Mango Cheesecake
6/17/2019
Toppings: 1 Kilo Mango (Cubed) 1 Cup (200g ) White Sugar 4 Kalamansi, Juiced Ingredients: 1 Cup Graham Crackers 2 Tsbp. White Sugar 1/4 Cup Melted Butter Cheesecake: 2 (8 ounces) packs cream cheese, softened 1 cup Sour Cream 3/4 cup White Sugar 1 tsp. Vanilla Extract 2 Tbsp. All-purpose Flour 4 Eggs Topping: Combine half of the mango, sugar and kalamansi juice in a medium saucepan. Put on a medium-high stove top. Mix well until sugar is melted and wait until mixture is boiling. Reduce heat to low. Simmer for 30 minutes. Remove from heat and let cool. Add in the rest of the mango. Crust: Combine graham and sugar in a medium-sized bowl. Add in melted butter and mix well. Pat mixture to a 9 inch springform pan. Level with a spoon. Cheesecake: Mash cream cheese until soft and creamy Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time. Bake in a preheated 325 F (165˚ C) oven for 1 hour or until firm. Glaze mango topping mixture on top of cheesecake. Chill overnight and until ready to serve. 3 Ingredients Easy Pinoy Pineapple Jam
5/29/2019
Here is our version of a super easy Pineapple Jam Ingredients: 2 Canned Pineapple (Crushed or Chunks) 227g cans *crushed will make a smoother jam while chunks will create a chunkier jam 4 Kalamansi 400 mg or 2 cups sugar Pour in pineapple along with liquid in a medium sized saucepan. Add in sugar and juice of kalamansi. Turn heat to medium-high. Stir and wait until boiling. Once it starts to boil turn heat to low. Simmer for at least 30 minutes and all the pineapple turns translucent. Stir occasionally. Let cool and transfer to a mason jar. Refrigerate overnight. Enjoy with your favorite bread. Our version of Kinilaw (Filipino style ceviche). Made from Trevally or Mamsa as it is locally known in the Visayas. Delicious and fresh.
Ube Halaya | Chedz Culinary Club
6/4/2018
Ube Halaya Recipe:
Ingredients: 2 kilos ube 1/2 cup (1 stick) unsalted butter 1 can (390g) Condensed Milk 1 can (370g) Evaporated Milk 1/4 Brown Sugar Water (as needed) Procedure: Pressure cook 2 kilos of ube for 40 minutes While ube is softening, Mix 1/2 cup butter, 1 can of condensed milk, 1 can evaporated milk, 1/4 brown sugar. Heat in medium heat until simmer. Remove ube from pressure cooker then remove skin and mash the ube. Add it to the butter, milk and sugar mixture. Simmer in low-medium heat while stirring occasionally. Add water if the mixture becomes too dry. Once the ube is completely mixed and has good consistency. Take off heat and cool. Once cooled down pass through a sieve for finer texture. Keep in cool in fridge. Tinuwa ng Tanigue
1/30/2018
Ingredients:
6 large stalks of green onions 4 tomatoes cut into chunks 4 medium red onions sliced 2 thumb-sized ginger cut into chunks 4 green chilis (sili espada) 1 Ulo sa tanigue (Spanish Mackarel Head) 1 cup of moringa leaves (Kalamunggay/Malunggay) 1.5 Liters Water Salt Procedure: Put water to pot Bring to a boil Add fish head Add tomatoes, red onions, ginger and chilies Add about 3/4 tablespoon of salt, adjust to taste Bring to simmer for 20 minutes Add Moringa leaves and green onions Serve with rice. |
Chedz BlogAs seen on:
Call us:
232-3239 231-1168 232-0904 Prefix +6332 for calls outside of Cebu or from mobile phonesPrefix +6332 for calls outside of Cebu or from mobile phones Email: info@chedzcakes.com Archives
May 2020
Categories |