Category: Recipes to share

Half Baked Cheese Cake

Half Baked Cheese Cake

Generally, who doesn’t like cheesecake? My love for cheesecake started when I first ate a Chicago cheesecake from coffee bean. Today, there are many many different variations of cheesecake, including the current popular Japanese soft and fluffy cheesecake.

To me, a cheesecake has to be light and to be able to finish a full piece of cake or more without feeling too heavy. The texture has to be soft, smooth, melts in the mouth, without the floury aftertaste, not to mention less sugar.

My 2nd baking class that I attended was a cheesecake baking class with my 20 years bestie, love her to bits! We learnt to bake a light japanese cheesecake and a some oreo cheesecake.

And so after that I tried many recipes …

And finally, i’m settled for this: – A half-baked cheesecake. It is light, fluffy, doesn’t taste too heavy of cheese (very thick cheesecake is heavy, rich but you usually can’t take more than 1 piece), but this? you simply can’t stop popping into your mouth after the first bite. Usually a baker only taste but never eats his/her own food but this, omg~ I have to restrain myself from eating too much of it!

And so.. my number 2 cake fan drop by for some cakes 😄😆 

Ok! Here is the recipe of half baked cheesecake. The visuals are already so satisfying!



  • 200ml fresh milk
  • 300g cream cheese
  • 18 gm caster sugar
  • 18 gm corn flour
  • 5 egg yolks
  • 58g cold butter (cubed)

Egg white meringue

  • 2 egg whites
  • 60gm caster sugar
  • 200gm tart crumbs / sponge cake crumbs (for the base)


  1. Preheat oven at 160C
  2. Bring the milk to a boil.
  3. Add sugar & corn flour into egg yolks and whisk till slightly pale in colour .
  4. Slowly pour in the hot milk into the yolks, whisking it as you pour, becareful as you do not want to cook the eggs.
  5. Pour the egg mixture back into the pot and cook till custard form.
  6. Add butter and whisk into the hot egg custard till a little shiny and smooth looking.
  7. Put in the cream cheese, roughly mixed and leave it aside to let the cream cheese soften in the heat.
  8. Egg white meringue:- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till soft peak.
  9. By now, the cream cheese would be soften, using the whisk, whisk till smooth and combined.
  10. Add 1/3 of the egg white meringue into the cream cheese mixture. Fold in the meringue gently, be careful not to deflate the mixture. Pour in the rest of the meringue and mix well.
  11. Line a cake tin/ring with baking paper. Pour in the *base (tart crumbs or cake crumbs), gently press to shape.
  12. Pour in the cream cheese mixture, and bake in the oven for about 40mins at 160C.
  13. Let it cool in room temperature completely, then chill in the fridge for at least 8 hours.
  14. Remove from fridge, decorate your cake and serve!

The cake came out plain like a big yellow sun, so with some decorations on the cake, it looks as good as those that you have bought from stores!

Here’s a quick video of the baking process. Please feel free to communicate on the chat box on right hand side 😊💃🏻🍰

Things To Take Note:

  1. Do note that i am using the steaming bake method, by putting a tray of water on the lowest rack throughout the baking time.
  2. *Base: You can use anything for your base, any of your bakes that are left overs could be used for the base of the cheesecake. Just blend it in the blender till you get crumbs!

Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

Here’s another video made by dine inn



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Black Sesame Chiffon Cake

Black Sesame Chiffon Cake

Hi 🙋🏻 I’m so excited to share a video that I spend an hour editing last night! Haha.. I made a black sesame chiffon cake. A little tough doing 2 things at once because all I have is a phone for videoing OR taking photos and you need to pause and stop in different parts. Hence I did some little mistakes here (to me):

– This cake is a little under baked (a little moist and harder to remove as the surface sticks on the fingers)

– I wanted the cake to be softer, intended to whip the egg whites to soft peak, but I overwhipped it and it became stiff peak, but that’s fine as well. Stiff peaks are easier to handle.

If you are baking using this recipe, please adjust your baking time and temperature accordingly or bakes till you insert a skewer and it comes out clean.


  • 6 egg whites
  • 60 gm caster sugar
  • 80 gm cake flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 30 gm black sesame powder
  • 5 egg yolk
  • 30 gm caster sugar
  • 50 gm extra light olive oil
  • 80 ml milk


  1. Preheat oven at 160C
  2. Sift cake flour, sesame powder and baking power in a bowl.
  3. Add sugar into egg yolks and whisk till light and fluffy.
  4. Pour in the milk and oil mixture slowly by batches and mix. Next pour in the sifted flour and mix.
  5. Egg whites :- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till stiff peak.
  6. Take 1/3 of the whisked egg white into the flour mixture and fold.
  7. Pour the mixture into the rest of the egg white meringue, and fold gently till evenly mixed.
  8. Pour in a chiffon tin (mine is a 23cm tin) and bake for 1hr – 1hr 15mins. Test by inserting a skewer.
  9. Take out the tin from the oven and invert on the cooling rack till it is cooled enough to remove from tin.

Enjoy the video and feel free to communicate on the chat box on right hand side 😊💃🏻🍰

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#Skills are for life

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Pandan Cake with Gula Melaka Cream Cheese Frosting

Pandan Cake with Gula Melaka Cream Cheese Frosting

Every bake starts with a craving for some flavors or taste. Baked a strawberry with fresh cream swiss roll on Saturday for friends but I ended up leaving it in the fridge when I left home T_T

Fresh cream has always been my favorite for all kinds of cakes. I remember tasting different types of cakes from the bakery and didn’t understand why some cream taste good while some are not.

There are two widely used types of creams for cakes, the fresh cream and the buttercream. Buttercream is made by creaming butter with powdered sugar, which I always feel they are too buttery and oily, on the other hand, you will be able to eat more of fresh cream as the fat content is lesser or probably less buttery for some people.

I usually get my whipping cream from phoon huat (red man) because it is the most accessible for me. Here are the 2 different types of whipped cream, fresh cream and dairy cream. Dairy cream contains higher fat content, I would recommend hand whisking method because when you over whipped dairy cream, it becomes lumpy and eventually turns to butter, whereas it’s much easier to whip fresh cream and you won’t need to worry about over whipping.




Pandan Cake with Gula Melaka Cream Cheese

Ingredients (A)

3 egg yolks (I used 60g eggs)
30g sugar
50ml coconut milk
2 tbsp of pandan extract*
45g of corn oil
60g cake flour (sifted)
½ tsp of baking powder (sifted)

*Pandan extract: I blend 6 pandan leaves with about 3-5 tbsp of water.  Use as little water as possible. Press through a fine sieve or squeeze to extract the liquid. If you have the time, let it sit for a few hours, or overnight in the fridge. The green extract will settle at the bottom and you can remove the excess water before using.


Ingredients (B)

3 egg whites
45g sugar

Cream cheese filling

Gula Melaka (Coconut sugar) ½ block (crushed for easier melting)
2-3 tbsp water, just enough to melt the sugar
Cream Cheese 200g
Whipped Fresh Cream 50g
20g castor sugar


  1. Preheat your oven at 170°C.
  2. Mix together coconut milk, pandan essence and oil in a bowl.
  3. In a bowl, put together egg yolks and sugar. I used a hand whisk, whisk till light and fluffy.
  4. Next, add in the coconut milk mixture, gently whisk to mix.
  5. Add in sifted flour & baking powder, and whisk to mix evenly.
  6. Egg whites – Put the egg whites in a large bowl, whisk on high speed till bubbly or frothy. Add in sugar by batches while whisking. Whisk till soft peak.
  7. Gently fold in 1/3 of the meringue (whisked egg whites) in to egg yolk mixture. Pour the yolk mixture into the meringue, and fold till combine. Do not over-mix.
  8. Grease and line the prepared tin with parchment paper. Gently pour the mixture into the tin and spread with a spatula to even out so every corner is properly covered. Bang on the table top surface a few times to remove large air pockets before placing it into the oven.
  9. Bake for 15mins or till surface is slight browned. You can test with a toothpick. Remove from oven and let cool on a wired rack. Remove the parchment paper so the cake does not absorb the condensation during cooling process.



  1. Put Gula Melaka in a pot with water. Bring it to boil till sugar melts and let it cool.
  2. Whipped cream cheese together with sugar till creamy, bout 4-6 mins on high speed, scraping the sides of the bowl regularly.
  3. Add in the cooled Gula Melaka, whisked till mixed. Next add in the whipped cream and give it a final mix and your frosting is ready!

Finale: Assemble!


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Soft & Fluffy Pancakes (Egg separation method)

Soft & Fluffy Pancakes (Egg separation method)



Pancakes – are “almost” everyone’s favorite, from the young to the old, especially when one loves cakes and desserts. Pancakes are easy to make, but making successful SOFT & FLUFFY pancakes is so hard to achieve. Most of the time pancakes that we make taste too floury therefore I never liked them and I love how MacDonald came up recipe that achieve those soft & fluffy pancakes with lots of butter together with the sweet and fragrant maple syrup.

If i am buying pancake mix off the shelves from supermarket, I would always recommend those that have buttermilk in the recipe. Buttermilk is one of the important ingredients that yield fluffy pancakes. Remembering I have some left over butter at home, I decided to give it a try again after reading through varies recipes.

Woke up at 7.30am. Since my braised meat is done overnight, I have ½ hr to prepare this for breakfast before I prepare work. Hands itchy me, cannot even “tahan” ½ free doing nothing in the morning =D I’m a little rushing for time, therefore I kind of burnt my pancakes a little.

This recipe that I have is more tedious than basic pancake recipes. It takes a little more time and effort, but the results to that is wonderful. I am using the egg separation method to create as much air as possible to achieve the fluffy texture.



½ cup of milk (add in 1 tbsp of vinegar/lemon jucie and let it stand for about 5-10mins)
2 eggs separated (I use 60g eggs)
100g cake flour
½ tsp of baking powder
¼ tsp baking soda
A dash of salt
1 tbsp sugar
Lemon/Orange zest (optional)



  1. Mix the dry ingredients together, cake flour, baking powder, baking soda and salt. Use a whisk to mix them up evenly.
  2. Whisk the egg yolks into the milk.
  3. Pour the milk mixture into the dry ingredients, using a fork or whisk, gently mix them up. Do not over mix. It’s ok if there are some mini lumps of flour. I added in some lemon zest at this stage.
  4. Whisk the eggs whites till frothy ( I would suggest an electric mixer for this step), add sugar and continue whisking till SOFT peak.
  5. Using a spatula, fold in the egg whites into the flour mixture gently. We do not want to deflate the air that is made from whisking.
  6. Preheat a non-stick cooking pan over medium low heat. Spoon a good amount of batter into the pan and let it cook. You can flip when you see bubbles popping on the surface and the batter can be easily removed from the pan. Do the same of the other side.
  7. Remove and plate on plate. Spread some butter and honey on the pancake. You can garnish with fruits and berries, sifted icing sugar or nuts. It’s up to your creativity!


TIPS: While cooking the batter in pan, do not butter your pan if you want evenly browned pancakes.


*Feel free to share pictures of your pancakes using this recipe and #judybakes in Instagram or Facebook =)

Sweet Potato Odeh Odeh

Sweet Potato Odeh Odeh

Odeh Odeh is a traditional Malay and Peranakan Kueh that used to be found in neighborhood stalls or coffee shops. It is infused with Panda flavored boil rice balls, stuffed with gula melaka  and coated with grated coconut.

I have tried making traditional ones which are the pandan flavored ones, either with pandan paste or self made pandan juice. The traditional odeh odeh is made of glutinous rice flour which doesn’t seems to stay soft and chewy for too long after boiled. I’m not sure why the ones sold outside can manage to stay soft for the whole day, prolly some addictive or preservatives are being added.

Hence, i came across a recipe that uses sweet potato (that explains why mine is orange). With the combination of sweet potato, i find that these chewy little balls are able to stay soft for a longer time.


Here is my recipe:

For the skin you will need:
150 gm sweet potato
150 gm glutinous rice flour
80 gm of warm water (more or less)
30 gm castor sugar
20 gm olive oil (You can use any cooking oil)

Filling  and coating ingredients
100 gm of Gula Melaka (coconut sugar)
5 pieces of Pandan leaves cut into 3 pieces
150 grams of freshly grated coconuts



  1. Peel your sweet potato, cut into smaller pieces and steam till soft. Mash, add olive, mix well and set aside.
  2. Place the freshly grated coconut into a steaming plate, place the cut pandan leaves on top of grated coconut and steam for about 10-15 mins till fragrant. Remove and let it cool.
  3. Chop the Gula Melaka in small pieces. These will be the fillings for your odeh odeh later.
  4. In a large bowl, sift glutinous rice rice, add in your oiled mashed potato, sugar and mix well.
  5. Next add in warm water, 1/2 first mix well before adding more. In this stage, you will add the water according to the dough texture. (**Take note: Once you get a soft kneadable dough, stop adding water. The amount of water varies also becasue of the type of sweet potato used. Some sweet potato tends to be more dry while some has higher water content.)
  6. Divide your dough and roll into balls. Flatten with your palm and fill each dough with chopped gula melaka (coconut sugar) into it, roll back into ball.
  7. Bring a pot of water with some pandan leaves to boil. At the same time, get a bowl of iced water ready.
  8. Drop the balls into the pot of boiling water. Once it floats, take them out and gently place them in the bowl of ice water for about 2-3mins. The are pretty fragile when hot.
  9. Remove the balls from ice water, and let them roll in the bed of grated coconut =D
  10. Plate and Serve!