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Wednesday, May 10

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake

[Adapted and slightly modified from:]

Level: Intermediate


  • 6 egg yolks
  • 250 g cream cheese
  • 70 g sugar (half of total 140 g)
  • 60 g butter
  • 100 ml milk
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 60 g flour
  • 20 g cornflour
  • 6 egg whites
  • 1/4 tsp cream of tartar 
  • 70 g sugar (half of total 140 g)
1. Preheat oven to 200℃.
2. Grease an 8-inch cake pan and line the bottom with baking paper.
3. Whisk cream cheese until smooth.
4. Add the yolks and 70 g of the sugar and mix well.
5. Warm milk and butter in microwave or stove then whisk into batter.
6. Add lemon juice, lemon zest, a pinch of salt and mix well.
7. Sift both types of flour into the mixture and fold until combined. 
8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.
9. Gently fold the whites into the yolk batter until no visible white patches. 
10. Pour into cake pan and tap pan on counter to release trapped air bubbles.
11. In preheated oven, bake in water bath for 15 minutes and lower to 160 continue to bake for another 40 minutes.
12. Allow cheesecake to cool and serve chilled.

Tuesday, May 9

Lemon Cheesecake 

Checkout my new Japanese Style Lemon Cheesecake

[Adapted and slightly modified from:]

Level: Intermediate


  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 250 grams cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 30-40 milliliters pure lemon juice (adjust according to own preference) 
  • 1 tablespoon flour


  1. Preheat the oven to 180C.
  2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
  3. Bake this for 10 minutes, then allow to cool. 
  4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
  5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
  6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.

Friday, January 13

Lemon Sponge Cake (5 ingredients)

I have more than half a dozen of lemons sitting in the fridge so i thought, why not make something lemoney? I found this recipe on YouTube and realised that it uses quite a lot of lemon juice and... you know the rest of the story. If you're a fan of anything citrusy, THIS IS FOR YOU~ 

Also, this only uses one lemon (that is quite a lot for a cake tbh) which leaves me with about a dozen lemons left so stay tuned for more desserts involving lemon/lemons! Thank you for your support 😘

[Adapted and slightly modified from:]

Level: intermediate

  • 4 egg whites
  • 120g sugar
  • 4 egg yolks
  • 120g flour
  • 30ml (30g) oil
  • 40-50ml (40-50g) lemon juice (depending on how lemony you want your cake)
  • 1 tbs lemon zest
  • A pinch of salt (optional)

  1. Preheat the oven to 150.
  2. In a small bowl, combine the oil, lemon juice and lemon zest. Set aside. 
  3. In two other bowls, separate the eggs and with an electric mixer, beat the egg whites until foamy. Add in the sugar in 2 parts while continue beating until stiff peaks form. 
  4. Gently fold in the yolks. 
  5. Sift in the flour and fold until combined.
  6. Add in the lemon mixture and continue to fold until smooth and well combined. 
  7. Pour the mixture into a cake tin of your choice. (I used a square 8 inch baking tin) 
  8. Bake at 150 for 30minutes and turn up the temperature to 170 and continue to bake for another 5 minutes. 

Monday, November 21

Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

  • 80g sugar
  • 60ml double cream
  • ¼ can condensed milk
  • 120ml milk
  • 1 egg yolk
  • 2 eggs

  1. Pre heat the oven to 160.
  2. Beat all of the creme ingredients together in a mixing bowl.
  3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
  4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
  5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
  6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
  7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

Thursday, August 13

Easy 3 Minutes Microwave Nutella Mug Cake

Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... 

  This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! 

  I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)

Level: Easy 

• 4 tbs self raising flour
• 3 tbs Nutella 
• 1 tbs cocoa powder
• 1 tbs sugar
• 1 egg
• 3 tbs milk
• 3 tbs melted butter or vegetable oil

1. Mix all ingredients well in a large mug.
2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.
3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.

Saturday, July 25

Crème Caramel 🍮 (3 ingredients)

Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. 

This is my second Crème Caramel recipe~ Check out my first:

NEW! 5 Ingredients Creme Caramel

Level: Intermediate 

Makes: 4 in 2oz ramekins

• ¼ cup sugar
• 1 tbs water
• 220ml milk
• 2 eggs
• 60g sugar
• a pinch of salt (optional)
• ½ tsp vanilla extract (optional)

1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) 
2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.
3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.
4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.
5. Combine the milk and the egg mixture in the bowl, stirring constantly.
6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. 
7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.
8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down. 

Sunday, June 28

Classic French Soufflé (5 Ingredients)

This light as a cloud, delicate, fluffy, puffy, sweet and satisfying classic french dessert is surely one of life's greatest treats and possibly the most impressive dessert you've ever made. This puffy dessert has crispy golden brown surface with pale yellow and warm mousse like inside. Making this fancy treat is easier than you think, and it is all a matter of time.

[Adapted and slightly modified from: ]

Prep time: 30-40 minutes
Cook time: 12-15 minutes

Level: Intermediate

Makes: 6 in 2oz ramekins

• 1 tbs butter
• 1 tbs flour
• ½ cup milk
• ½ tsp vanilla extract (optional)
• 2 tbs sugar
• 2 eggs
Note: Prepare extra butter and sugar to coat the ramekins.

Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.
2. BECHAMEL SAUCE (white sauce)
Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.
4. COMBINE (2) AND (3)
Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.
Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.
Place on a plate because ramekins are very hot. Dust with confectioners' sugar and serve immediately out of oven.

Saturday, May 23

Double Chocolate Muffin

  A chocolatey delight that is yummy & easy to make.

Similar recipe (5 Ingredients Butter Muffin):

Prep time: about 15 minutes
Cook time: 15-20 minutes 

Level: Easy

Makes: 6 regulars

• 125g butter
• 125g sugar
• 2 eggs
• 100g flour
• 1 tbs cocoa powder
• 2 tbs milk
• 50g chocolate chips

1. Preheat oven to 180∘C/ 350∘F/ Gas Mark 4. 
2. Fill a regular 6 holes cupcake tin with paper cases.
3. Beat the butter and sugar together until creamy and light. 
4. Carefully add one egg and stir it in until the mixture is smooth. Do the same with the second egg.
5. Sieve the flour and the cocoa powder into the mixture in the bowl.
6. Add the milk and beat everything together until smooth. 
7. Gently fold in the chocolate chips until corporated. 
8. Drop a big spoonful of the mixture into each of the 6 cases.
9. Cook in the oven for 15-20 minutes or until it looks golden.
10. Enjoy while its still warm and the top still crispy! ;) 
Tips: Drop a few chocolate chips on top of the batter in the cases to make em look more tempting & more "double-chocolate" like.
I made this using the 24 holes mini cupcake tin too!