Gaby's Bakery

April 17, 2020

Gaby's Bakery

I love quick and easy recipes and this isn’t one of them.

But my Japanese Cheesecake is one of Michael’s favourites and as everyone has a little more time, I thought I’d share it. But just to balance it out, I’ve followed with a super quick healthy cookie recipe too - 25 minutes from start to finish.


Japanese Cheesecake
Not: Vegan, sugar nor gluten free, but delicious

This one’s a little more complicated but if it all comes together well, it just keeps rising into the lightest of cheesecakes and quite dramatic when served.

Ingredients:
250gms cream cheese
140gms caster sugar
50gms unsalted butter
100mls milk
60gms cake flour
20gms corn flour
¼ cream of tartar
6 egg whites
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

Method: Preheat oven to 160⁰C

Prepare a 20cms spring form cake by greasing and lining the tin with parchment paper. Place silver foil around the outside of the tin (to stop water going in*). Melt the cream cheese, butter and milk in a bain-marie. Cool the mixture, then fold in the flour, salt, corn flour, egg yolks and lemon juice mixing well.

Make the meringue by whisking the egg whites with the cream of tartar until foamy. Add the sugar and whisk until soft peaks form. Take 1/3 of the meringue mixture and fold into the cheese mixture, then another 1/3 and fold in again. Pour the mixture back into the remaining 1/3 of the egg mixture and fold in gently. Pour mixture into the prepared cake tin* and place in a water bath (set cake tin in a larger baking tray that is filled a few inches with water).

Place on the bottom shelf oven and bake for appx 1 hour and 10 mins or until golden on top. Once baked, leave the cake to cool in the oven with the door open as this will stop the cake shrinking or cracking on top.


Banana, Peanut Butter & Oat Cookies
Vegan & Sugar-free

I have been making these for a few years. The boys think they’re a great treat, and I know it’s a healthy alternative to biscuits and cake! Use a good quality peanut butter without added sugar.

Ingredients:
225gms oats
125gms natural peanut butter
2 ripe bananas
½ tsp vanilla essence (optional)
pinch of salt
raisins / chocolate chips (optional)

Method: Preheat oven to 175⁰C and line a baking tray

Mash the bananas, then add all the other ingredients and mix well until they form a paste.

Drop tablespoon amounts onto the prepared tray and flatten slightly. Bake for appx 15mins, until firm and slightly browned.

Leave to cool on a wire tray. How easy is that!

Gaby Van Clarke





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