Recipe – MIREIA Singapore Vanilla

New York Cheese Cake Recipe

NEW YORK CHEESE CAKE RECIPE New York cheesecakes are rich and have a dense, smooth, and creamy consistency. New York-style cheesecake using a cream cheese base, also paired with heavy cream or sour cream. Sour cream makes cheesecakes more resistant to freezing and is the method of most frozen cheesecakes. INGREDIENTS Crust Filling 150gr graham cracker crumbs 4 1/2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1/8 teaspoon salt 900gr cream cheese, at room temperature 2 cups granulated sugar 2 tablespoons all-purpose flour 5 large eggs 4 tablespoons Mireia Pure Vanilla Extract 1 teaspoon lemon zest 2 teaspoon lemon juice 1/2 cup heavy cream or sour cream DIRECTIONS For the crust Preheat oven to 180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until golden brown. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F. Set a kettle of water to boil. For the Filling In a mixer fitted with the paddle attachment, beat cream cheese, sugar and flour on medium-low speed until smooth and lump-free, 1-2 minutes. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, and lemon juice; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until combine and smooth, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Pour batter over cooled crust and spread evenly. Next Step Reduce the oven temperature to 165°C. Set a kettle of water to boil. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. Leave the cake for 60 minutes, this will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and transfer to the refrigerator to cool for at least 12 hours or overnight. Serve and enjoy!

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Matcha Crepe Cake

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Matcha Crepe Cake Rejuvenate your day with the beautiful Matcha Crepe Cake. Matcha Crepe Cake is made from a thin layer of green tea crepes that are piled together with fresh whipped cream in between. This beautiful cake will just make your day! INGREDIENTS 1 1/2 cup cake flour 1 cup granulated sugar 1/2 teaspoon coarse salt 1 3/4 whole milk 6 large eggs 1 table spoon of Mireia Pure Vanilla Extract 1 1/2 tablespoon unsalted butter, melted 2 tablespoon Mireia Matcha Powder DIRECTIONS Step 1 Heat milk and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil. Allow milk and sugar mixture to come to room temperature. Beat the eggs in a large bowl. Slowly add a small amount of warm milk while whisking. While whisking, slowly add the melted butter to the mixture. Sift cake flour and Matcha powder. Add the powder (put in half and half) into blender until the mixture become homogenous. Cover the batter with plastic wrap to refrigerate for at least 1 hour or overnight. Step 2 Process batter again briefly to remove lumps. Set a 10 or 12-inch non-stick frying pan and coat lightly with butter, heat it on low-medium heat. Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly. Cook until edge of the crepe golden for 2 minutes without touching. Flip crepe. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper. Continue this process until all the batter is used. Step 3 Prepare ice cubes and water to a larger bowl and set a smaller bowl on top. Place whipping cream in the small bowl and start whisking at the lower speed. Once you see light tracks or bubble in the cream, slowly add granulated sugar. Stop beating when the cream starts to get hard (85-80% hard). Please do not over whip. Step 4 Spread a thin layer of cream in between each layer of crepe. Place in an air tight container and let set overnight. Before serving, sprinkle some matcha powder onto the top layer with a sifter. Serve and Enjoy! Matcha for you What Our Customers Say The matcha itself I found to be tasty (not bitter) and smooth (no grit). This matcha has great flavor! It works really well in both lattes and on its own. This is just very good matcha, blends better and is a lot cheaper! I highly recommend this matcha. It was also super well-packaged to maintain freshness, which I appreciate 🙂 Mariam Lee This was my first ever matcha purchase (that wasn’t already made for me). I always wanted to make my own, but for some reason have been intimidated to try. I finally impulse-bought this last week- I love other Mireia products so was confident that even if I sucked at making it, the quality would make up for it. I was blown away – it was seriously SO so so good, shockingly easy, my body didn’t hate me after drinking it and I maintained a really nice level of energy for the rest of the day. Benjamin Michel I really am enjoying this Matcha from Mireia. I’ve been in the market for some coffee alternatives and having heard some good things about Matcha, I figured I’d give it a try. I’ve tried a few different brands and I find that some are extremely bitter. But not this one! I am really enjoying it and the matcha lattes I’ve been making, and will definitely order again when I run out! Teresia

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