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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#Skills are for life

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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 😊💃🏻🍰

#Stay happy

#Keep learning

#Skills are for life

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WSQ Certificate in Asian Pastry & Bakery course at Asian Culinary Institute Singapore

WSQ Certificate in Asian Pastry & Bakery course at Asian Culinary Institute Singapore

First, please pardon me with my limited vocabulary in English because I can’t write very well. I hope to share as much information as possible for all who loves to bake and intending to pick up some skills of baking. Everyone knows, I love pastry and I love baking. Having an opportunity to work together with sharefood, I was encouraged to get a food and hygiene certificate to boost the confidence of my customers.

13321649_242291099475370_2193999959825041514_nLet me talk a little about sharefood before I move on. Sharefood will be a new local app that links home bakers/home cooks to people who loves to eat them, together. Be it you love to cook/bake or you love to eat. Busy parents, executives, food lovers can actually order food from the home bakers/cooks within your neighboring area anytime, anywhere! How convenient right?


Sharefood approached me and some other bakers during my live demo baking at TOTTS organized by Singapore Home Cooks (SHC), during their 3rd year anniversary celebration. SHC is one of the facebook page that i’m more active in, where everyone shares photos of daily meals and bakes. Sometimes, it gives us inspiration of what to cook or bake for the day.


I have been searching high and low for pastry classes (cheaper ones), not just any particular pastry class but a class that can let me pick up more fundamentals so I could start creating my own recipes. I think I am pretty blessed and lucky to have found Asian Culinary Institute, where they have pastry courses that provides recognized certificate together with a food and hygiene course! What’s more, you could use your skill future credits for it! However the only thing about it is….. it is a school, it is heavily funded (80%-90% if I’m not wrong) by WDA therefore it is very very strict on the school rules and exams (you are expected to have get like 10/10 for your exams otherwise they will not pass you, which they will try to give u chances and if you still can’t, you may try to appeal to the school (that’s my experience up till today, choi I have done good so far) Due to link with WDA, most of the classes are much related to work in a kitchen, such as how to run the business, safety in the kitchen, managing the kitchen when you are the chef, managing your staffs, procurement , handling clients, services and much much more..

Fundamentals are very important here, for the part time classes. I’m not quite sure for the full time ones as I have work in the day, so the only available time for me are the evening classes. I suggest for people who wants to attend this school to at least have some baking experience because it’s sort of a touch and go thing which they do not have time to really guide you from the basics, besides these course here in school are supposedly for those who are already in this workforce to upgrade their skills.

If you just want to learn how to bake different variety of pastries, i probably would suggest individual classes on different types of bakes becasue for the classes here, They have more theory classes than hands-on classes. So for those who are looking at full hands-on baking class, you might be disappointed becasue for my first basic certificate that i am attending now, more than 1/2 of the modules are theory classes. However, it is compulsory to start with a basic cert before you can move on to the higher basic cert which will have more hands-on. You might be able to skip the basic cert if you have already other basic pastry certificate that you have gotten from another school. However, do take note, not all certificate can be accepted by the school, remember that i mentioned this is heavily funded by WDA? Yea~ So everything is pretty strict here. The good thing is, the certificate you get from this school will be well recognize in this industry.

Ok, if you are still interested in this course,this is the procedure that i went through for application:

Go to their website under courses –> http://www.aci.edu.sg/courses. Here you will see a list of courses available in this school. Depending on which course you are interested in, for general enquiries, feedback or registration of course, you can contact them at: (+65) 6417 3318 or email them at info@aci.edu.sg.

In their reply, they will indicate the class date and an application form to fill in. You will need to reply and attach together with your highest qualification certificate, and after which they will call you to arrange a date for interview. There are a few reasons to this. The kitchen is not a halal kitchen, it is not vegetarian, you are require to taste your food whenever possible. There may be exceptional cases thou, but i can’t understand how can we learn if we don’t taste our food. cc


School is really strict. They work in a way of how an organisation in a real restaurant or hotel kitchen. We are ” striped” clean (No jewelries, accessories, hair bun up, finger nails cut till no white part to be seen, no heavy makeup like eye liner, lashes or lip stick, no contact lens). Safety boots and uniform are ONLY allow to be changed at the premises. These are all for safety and hygiene reasons. If you are not able to accept this, you most probably can’t enroll to the school becasue the trainer will be so strict that you will be send out of class if you do not comply. Any other special reasons, you will have to appeal with the school.

Fees and material cost for PART TIMERS

Course Fees: $436.03
Admin fees: $50
Starter Kit : Safety Boots $34.20  /  Uniform – $83.50
Baking Tools: $130

Payment Terms: CASH     (So remember to bring enough cash down)

If you have still have the $500 skill future credits you could use to off-set the courses fees of $436.03, but the rest will still be payable by cash.

So, after the interview, payment for the fees and starter kit will be paid on the spot. As for the tools, it will be payable when the supplier comes.

In my 3rd module yesterday (the printouts are getting thicker and thicker each time) our trainer introduced her textbook when she was studying for her diploma in pastry at Sunrice. As my trainer mentions, this book has quite a lot of comprehensive fundamentals and science of baking, along with many basic recipes. It can be found in Amazon website here –> https://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231

You may want to consider getting this if you really want to go in depth in baking. I’ll most probably get mine soon.


My chef uniform came yesterday! I am so excited and happy to receive my very first uniform with a name embroidery on the uniform, Judy Bakes. I seriously love this name so much that i had it on my uniform.


I can never work in a kitchen, standing for long hours, due to my severe slip disc problems, but that doesn’t kill the love I have for baking. I hope to inspire more ladies to cook and bake, put your heart and soul into the food, share the product of love to your family and love ones 🙂
and of cos to open a little comfy cafe when opportunity arrives 🙂

Skills are for life!
Keep learning!

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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 =)