Yuzu-Orange Yogurt Cheesecake using Blender and Airfryer


Cheesecakes are one of my husband's favourite cakes. It is creamily indulgent, so it is no wonder why this classic rich cake is so hard to resist. 

Nonetheless, cheesecakes can be relatively fattening, so I usually bake this healthier version which replaces the heavy cream with Greek yogurt. I like how the resultant cake is still rich and its creaminess is not compromised. The biscuit base adds a nice crunch too. 

As this recipe makes use of the blender* (I use the Ninja Power Blender CB 352) and the drizzle is made from store-bought marmalade, I also call this "The Hedgehog's Lazy Healthy Cheesecake". The hardest part about baking this cake is chilling it overnight and resisting from taking a bite.

While this cake is relatively easy to prepare, it requires some advanced planning as its preparation needs to be split into 3 parts: the base, filling and topping. So do start baking it earlier (especially if you require it for a party) and read my tips in blue to help you along. 

He says that this cheesecake is one of his favourites amongst my various cakes and loves how the yuzu-orange drizzle adds a refreshing dimension to this otherwise "heavy" dessert. Try this too and let me know your COMMENTS below! :)

* You can still use a mixer for this recipe. 



Yuzu-Orange Cheesecake using Airfryer
Makes a 7inch/ 18cm cake

Ingredients
(A)
▪️ 160g digestive biscuits
▪️ 70g unsalted butter

(B) - All at room temperature
▪️ 400g cream cheese (I only use Philadelphia!)
▪️ 130g sugar
▪️ 2 eggs
▪️ 200g plain Greek yogurt
▪️ 2.5 tsp vanilla extract
▪️ 35g top flour/ cake flour

(C)
▪️ 1 tbp yuzu marmalade (feel free to substitute with any other citrus-flavoured ones)
▪️ 2-3 tbsp orange juice 

(D)
▪️ 3 mandarin oranges, sliced (I prefer the mini ones) 

Directions

(I) Crust
1. Preheat airfryer at 150 degrees C for 5 min.

2. Blitz the digestive biscuits in a blender using "pulse" mode, until the biscuits become fine crumbs. 


3. Add the butter and combine well, until the texture resembles wet sand.

4. Line the base and sides of the springform pan. Spread the biscuit mixture across the pan and press it down well. Chill for 30 min. Remove from chiller and bake it in the airfryer at 150 degrees C for 5 min. Set aside. 

(II) Cheesecake Fillings
5. Add (B) into a blender. Blend just until the ingredients become smooth. This should take only a maximum of 3 minutes. During this process, open the lid a few times to scrape down the sides and check on the mixture's consistency. 

Tip #1: It is a must for all the ingredients to be at room temperature, otherwise the cheesecake will turn out lumpy or over-blended. I would usually take out the ingredients for 2 hours before baking. Otherwise, you may also warm the ingredients up in the microwave oven until the cream cheese has softened.

Tip #2: Do not over-blend this mixture! Otherwise many mini bubbles will form and the cheesecake will not look smooth. 

6. Pour ingredients into the pan with biscuit base. 

Tip #3: If there are some bubbles, run a fork slowly across the mixture and tap the pan on your table-top gently several times.

7. Cover the cake pan with an aluminum foil and poke some holes. Bake in the airfryer at 150 degrees C for 30 min. Remove the foil and continue baking at 135 degrees C for another 5-10 min. 

Tip #4: To check if the cake is ready, shake the cake gently. If it is slightly jiggly, it will be ready. Don't insert a toothpick into the cake! *grin*

8. Cool the cake for at least 2 hours. 

9. Cover with cling wrap and chill it in the fridge overnight. 

If you can't resist and just want to enjoy your cheesecake now, feel free to do so as it is actually ready to be served! 

Tip #5: To release the cake, run a knife along the inner side of the cake before releasing the latch.

Tip #6: To ensure that each piece is sliced cleanly, dip a knife in warm water and wipe dry with a clean cloth before slicing the next piece.

(III) Yuzu-Orange Drizzle
10. Combine (C) together and stir well. The amount of juice required depends on how thick your marmalade is. 


11. Decorate your cake with the orange slices and pour a generous amount of yuzu-orange drizzle over your slice when serving. Enjoy!

Tip #7: Remove as much of the orange pith as possible. No one likes having a stringy texture in their mouth while having their cake! 



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[Recipe] Three Healthy Breakfast Bowls using Revive's Granolas


Something I like about granola is its versatility and convenience. Versatility - in a sense that it can be paired up with a plethora of other ingredients; and convenience - as it is so easy to prepare for breakfasts.

It is important to start the day right, with breakfast made from natural ingredients which are free of artificial preservatives (as far as possible), so I will share 3 healthy granola-based breakfast varieties. 

Revive: A made-in-Singapore brand that delivers healthy snacks and breakfast foods

I was recently introduced to Revive, and was intrigued by its range of healthy snacks and breakfast foods.

A search of their product list brought me to their extensive range of granolas, overnight oats and natural nut butters.

I have to admit that I am very selective about my granolas and nut butters, in particular, as they are usually laden with hidden sugars, but upon reading Revive's label, I realised that their products are pretty "clean" - consisting of mainly rolled oats, whole grains, nuts etc. This is a classic example of "less is more".

Below are my 3 breakfast varieties featuring Revive's granolas. Opening the granola packs, you will first notice that the large chunks of granolas (like granola bars in bite-sizes) set this brand apart from the usual off-the-supermarket-shelf ones. Importantly, I like how they are 100% natural, free from refined sugar and artificial preservatives, and vegetarian/ vegan.

Feel free to adapt my recipes, switching for whatever you find in your fridge!

#1: Choco Nutty Bananarama Bowl

 

Ingredients: Chocolate Granola + Hazelnut and Cacao NibsPeanut Butter; plain/ Greek yogurt; chia seeds; banana slices and strawberries.

My usual weekday breakfast consists of unsweetened soymilk, oats and chia seeds, so you can likely tell how health-conscious I try to be and how bland my taste buds can be. Hence, I would say that this yogurt bowl still hides elements of my usual preferences of unsweetened yogurt and chia seeds - but is way fancier. 

Revive's chocolate granola with bitter raw cacao nibs is my favourite among their granola range and I have sometimes just eaten them on its own, out from the packet! Peanut butter is something I usually avoid (commercial brands have nasties like palm oil and loads of sugar), but Revive's is just made of pure 100% dry roasted peanut with no added sugar. I add banana because banana & peanut butter never gets out of fashion, and the strawberries add a dash of happy colours! 

#2: Blueberry Almond Coco Bowl


Ingredients: Maple Granola + Almond & Coconut Granola; blueberry yogurt; fresh blueberries and strawberries.

I call this as a super quick 4-ingredient breakfast. The blueberry yogurt is wonderful "cheat" ingredient as it offers a pleasant fruity base. It is perfect for my husband who, unlike me, generally likes his food more "tasty". The whole almonds, pumpkin kernels and toasted coconut flakes granola pack a whole lot of textures and flavours to the dish!

#3: Matcha Cashew Bowl


Ingredients: Matcha Granola + Cashew and AlmondPeanut Butter; unsweetened soymilk, banana slices and blueberries.

Matcha is the star ingredient of this breakfast bowl and a great perk-me-up either at breakfast or post-lunch periods. I use soymilk, but feel free to just use whatever milk you find in your fridge! Again, peanut butter is featured here as I love how I can indulge in Revive's guilt-free!

Other Products


Granolas: The other 2 flavours are "Honey Granola + Pistachio & Rice Puff"; as well as "Earl Grey Granola + Macadamia & Puff Rice".

Overnight Oats: Raw oats, when soaked with milk, allows the oats to soft enough to be consumed uncooked. Revive's 4 varieties range from fruit-based flavours (tropical mango) to classic combinations (chocolate banana).

Natural Nut Butters: I highly recommend Revive's creamy nut butters as they are free from added sugar, salt, hydrogenated oils and palm oil. Revive offers 4 varieties. If you like something special, go for their premium "ABC Butter" made from dry roasted premium quality almonds, brazil nuts and cashews. Otherwise, you stick to the classic "Peanut Butter". 

Promo Code


Quote HEDGEHOG15 to enjoy 15% discount off Revive's full range of products from https://revivenutrition.com.sg! Note: Code cannot be used with other coupon codes or items on sale and is for new customers.

Free delivery is available with minimum spend of S$21.25 (after discount). 


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[Recipe] Chocolate Pecan and Walnut Tartlets using Oven


Super love these Chocolate Pecan & Walnut Tartlets! The family really likes how the double nuts add wonderful flavours and texture to these otherwise normal chocolate tarts.

Apart from the pecan adorning the top, there are also crushed walnuts at the bottom of the tart too.

Normal pecan tart fillings are made up of brown sugar but I switched things up with chocolate instead. I would rather gain calories from chocolate than sugar.

The sugar level is quite low already (even my mum approves!), so you don't need to adjust it further.

Chocolate Pecan & Walnut Tartlets using Oven
Makes 20 tartlets

Ingredients
(A)
80g baking chocolate (I use Callebaut Chocolate 54.5% Dark Couverture Chocolate)
90g butter

(B)
65g sugar
1 egg
2 egg yolks
20g flour
3/4 tsp vanilla extract
Pinch of salt

(C)
50g walnuts, crushed slightly
20 tart shells (I use Phoon Huat ready-made medium size)
20 pieces of pecan halves

Directions
1. Preheat oven at 170 Celsius.

2. Microwave the butter at Medium for 30s to melt it down. Add the chocolate to the warm butter. Combine till smooth. This is (A).

3. Combine (B) in another bowl.

4. Mix both (A) and (B) together.

5. Add some pieces of walnuts into each tartlet.

6. Pour the chocolate mixture into the tartlets. Place a pecan on top.

7. Bake the tartlets in oven at 170 Celsius for 15 min till golden brown. Enjoy!


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[Recipe] Double Chocolate Nutty Brownies using Airfryer


Mention brownies and I think of dense decadent chocolate squares served warm with vanilla ice cream.

These Double Chocolate Nutty Brownies are rich, chocolatey, fudgy and slightly crispy at the sides. Just the way I like it. I added walnuts and cashews into this batch, but feel free to add whatever nuts you have in your fridge.

This recipe is sweeter than my usual ones, but hey - these are meant to be really indulgent. :)

Double Chocolate Nutty Brownies using Airfryer
Adapted from Love and Lemons.

Ingredients:

(A)
▪️ 100g flour
▪️ 50g cocoa powder (I use Hershey's natural unsweetened)
▪️ 1/2 tsp salt

(B)
▪️ 160g caster sugar
▪️ 110g oil
▪️ 30g coffee (no milk, no sugar)
▪️ 2 eggs
▪️ 1/2 tsp vanilla extract

(C)
▪️ 100g dark chocolate chips (I use Callebaut chocolate callets)
▪️ 70g walnuts, slightly crushed
▪️ 70g cashews, slightly crushed

Directions:
1) Preheat airfryer at 150 degrees C for 5 minutes.

2) Combine all (A) ingredients together. Sift and place them in a bowl.

3) In another bowl, combine the (B) ingredients together and mix well.

4) Add (B) and (C) into (A). Mix well and pour into a 6x6 inch lined baking pan. Add a few nuts at the top for presentation.

Pic below shows the batter before the nut toppings are added.

5) Cover with aluminium foil and poke some holes. Bake in airfryer at 150 degrees C for 45 minutes.

6) Remove the foil. Test if it is ready using a toothpick. It is okay if it doesn't come out fully clean. Continue baking for another 5 minutes.

Tips: If you continue baking till the toothpick becomes fully clean, it would end up overbaked and no longer fudgy.

7) Wait at least 2 hours for the brownies to cool before slicing into 9 or 16 squares.

Tips: Use a plastic knife to slice the brownies so that the sides come out cleaner. Wipe the knife after each cut.


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[Recipe] Matcha and Adzuki Red Bean Loaf Cake using Airfryer


Since everyone's going to be at home for the next few weeks, here's another recipe for y'all!

Matcha always goes well with adzuki red beans, so let's bake one such loaf cake for tea time. It is moist and has slightly bitter tinges of matcha. Love it.

I made this cake using Craft Tea Fox's Barista Uji Matcha Powder. Air-flown from Uji Kyoto, these are 100% pure matcha so I don’t have to worry about additives like sugar or preservatives affecting my cake. I use this matcha powder for my own homemade Iced Matcha Latte with Honey too. Pure Hojicha powder is also available from Craft Tea Fox.


Matcha and Adzuki Red Bean Loaf Cake using Airfryer

Ingredients

(A)
▪️ 2 tbs matcha powder
▪️ 140g top flour/ cake flour
▪️ 1 tsp baking powder
▪️ 1/4 tsp salt

(B)
▪️ 60g oil
▪️ 120g sugar
▪️ 120g milk
▪️ 2 eggs
▪️ 1 tsp vanilla extract
▪️1 tin of ready-cooked adzuki beans (drained)

Directions
1) Preheat airfryer at 160 degrees C for 40 minutes.

2) Combine all (A) ingredients together. Sift and place them in a bowl.

3) In another bowl, cream oil and sugar together. Add the remaining (B) together and mix well.

4) Add (B) into (A). Mix well and pour into a baking pan lined with baking paper. Cover with aluminium foil and poke some holes.

Tips: The batter is supposed to be quite runny. Don't worry.

5) Bake in airfryer at 160 degrees C for 40 minutes.

6) Remove the foil. Check that the cake is fully baked using a toothpick. If it doesn't come out clean, continue baking for another 5 minutes.

This article is done in collaboration with Craft Tea Fox. Recipe rights belong to The Hedgehog Knows.


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[Review] Kroffle Buffet at Walking on Sunshine Cafe


Waking up early on a weekend morning has never been my thing. But after learning that Walking on Sunshine Cafe offers an All-You-Can-Eat Kroffle Buffet at only S$14.90++, we thought... why not?

The Deal at S$14.90++
Kroffles refer to croissant-waffles. Made by cooking croissant dough on a waffle pan to take the shape of a waffle, this pastry base takes on the taste profile and texture of a croissant.

Popularized in Korea, the kroffle is the latest cafe staple that instantly became cafe goers’ favorite food item because it goes perfectly well with their go-to cafe drinks.

Available daily from 9 to 11am on the buffet menu are the following kroffles:
  1. Chocolate
  2. Lime-avocado
  3. Mixed Berries
  4. Cinnamon
  5. Honey-mustard & Cream Cheese
  6. Corn-cheese
  7. Bacon-mash Potato
  8. Garlic & Cream Cheese

Review
We were advised to order four kroffles at one go, as they should be eaten warm.

For a start, we picked the four savouries (items #5 to #8 on the menu).

The Garlic & Cream Cheese was a clear winner for both of us due to the generous servings of crispy garlic chips.

We next proceeded to the desserts, and we liked the Cinnamon and Mixed Berries ones most. Somehow, I still associate waffles with something sweet.

Overall, the croissant dough gave an interesting buttery flaky texture to the usual waffles. Admittedly, having numerous kroffles in one meal may be a bit one-dimensional, so add on a coffee or a smoothie to go with the buffet.

As this cafe boosts Korean origins, he had the Ginseng Smoothie (S$13++) which turned out really well. It provided an energising morning boost, yet was not caffeine-based.

Ambience
Something noteworthy about this cafe is its garden feel. Great for those who like to take photos!

The plants and greenery offered a relaxing feel and I really appreciated that on a carefree weekend.

Overall
The kroffle buffet provides a good alternative for those who prefer a more value-for-money brunch experience. After all, a brunch dish (e.g. eggs benedict) at any cafe would easily set you back by S$20 already.

The 2-hour seating and ambience also allow you to slowly have your food and drinks, while catching up with friends.

Kroffles are available ala carte at S$6.90 per piece. 

Giveaway Contest
To try out this Kroffle Buffet, take part in my giveaway contest at my Instagram @thehedgehogknows!

I am giving away 4 vouchers for this Kroffle Buffet. It ends on 25 Jul 2021 (Sun) and contest details are in the IG Post below. Good luck!


This article is a collaboration with Walking on Sunshine Cafe. All views are mine, unless otherwise stated.

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