Cinnamon Rolls

Ingredients
3/4 cup milk
60g butter
490g plain flour
7g instant yeast
60g white sugar
1/2 tsp salt
1/4 cup water
1 egg
200g brown sugar
1 tbsp ground cinnamon
125g butter (softened)
1/2 cup raisins/chopped nuts (optional)

Method
- Heat the milk in a small saucepan until it bubbles, remove from heat. Mix in 60g butter; stir until melted. Let cool until lukewarm
- In a large mixing bowl, combine half of the flour, yeast, white sugar and salt. Mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 mins. Cover the dough with a damp tea towel and let rest for 10 mins.
- In a small bowl, mix together the brown sugar, cinnamon, and 125g butter.
- Roll out dough evenly into a 12x9 inch rectangle. Spread dough with sugar/butter mixture. Sprinkle with nuts/raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased baking tin / muffin tray. Cover and let rise until doubled, about 30minutes. Preheat oven to 180 degrees C.
- Bake in the oven for 20mins or until brown. Remove from baking tin to cool.
- Best served warm.

New York Cheesecake

Serves 8 - 10 persons

Ingredients
120g digestive biscuits (crushed until crumbly)
45g salted butter (melted)
405g cream cheese (at room temperature)
80g caster sugar
15g cornstarch (acts as a stabiliser to present curdling)
2 eggs (at room temperature)
105ml whipping cream (at room temperature)
1/2 tsp vanilla essence
1/4 tsp lemon essence (optional)
Lemon zest (from 1 lemon)

Method
- Add melted butter to the crushed digestive biscuits, mix well until it binds nicely without loose crumbs.
- Wrap aluminium foil around the exterior bottom and sides of a 6" springform pan so that no liquid can seep through during baking. Lightly coat melted butter on sides and bottom of the pan before placing the biscuit crumbs on the base of pan using the back of a spoon. Ensure that the biscuit is evenly spread, and press down firmly. Set aside first.
- Preheat the oven to fanned mode 150 degree C. Put the waterbath in the oven (I use a square cake tin which is about 1.5inches bigger than the springform pan, fill it half with water).
- Using a mixer on low speed, beat the cream cheese till soft. Add the caster sugar and mix. Add the cornstarch and mix well. Add the vanilla and lemon essence. Do not overbeat.
- Add cream and mix before adding in the eggs, 1 at a time.  Do not overbeat.
- Pour the mixture into the springform pan. Bake in oven over the waterbath for about 60-70mins. Keep monitoring towards the end of baking.
- Remove from oven when the top is light brown and abit springy to the touch and the sides have come off the pan slightly.
- Only remove the cake from the tin when it is completely cool. Otherwise, the cake will come apart.
- Best to chill the cake overnight in the fridge before serving.