Japanese cheesecake

I've decided to just link to where I got the recipe from, since I pretty much just followed it. And I like all the food science in the troubleshooting part of the page. There's even a video so you can follow every single step.

Japanese Cheesecake recipe

Chocolate cake with orange cream cheese frosting

Cake
Melted butter to grease
140g (3/4 cup) sugar
180ml (3/4 cup) milk
125g butter, softened
50g (1/2 cup) cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
150g (1 cup) self-rising flour
2 tablespoons all purpose flour
3 eggs
1/2 cup toasted walnut broken to small pieces

Frosting
100g (1/2 cup) powdered sugar
1/2 cup cream cheese, softened
1 tablespoon butter
2 tablespoons orange juice
Orange zest

All ingredients should be at room temperature. No mixer necessary.
Preheat oven to 160C or 350F
Brush a cake pan with melted butter
Mix sugar, butter, milk, cocoa powder, salt and baking soda in a large bowl
Heat slightly or microwave gently to melt butter. Do not boil.
Mix until there are no lumps and cool back to room temperature
Use a sieve to add half of self rising flour and all purpose flour into mixture
Mix until smooth
Add the rest of flour and mix until smooth
Add beaten eggs and walnuts
Mix
Pour into cake pan until 1/2 to 3/4 full
Bake for 50 min until a skewer can poke and come out clean
Rest until cool

For frosting, combine cream cheese, powdered sugar, orange juice and orange zest (can substitute orange with lemon)
Mix until smooth
Spread on cake and decorate

Chocolate swirl cheesecake

CRUST:
18 squares graham cracker
1/8 cup white sugar
1/3 cup butter, melted
1/2 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
2.5 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
4 tablespoons orange juice
grated orange zest from 1 orange

Preheat the oven to 325 degrees F (165 degrees C).
Crush graham crackers into crumbs by smashing or with a food processor.
In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter until well blended. Press into the bottom and 1 1/2 inches up the side of an 8 inch springform pan.
Bake for 10 minutes.
In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
In a medium bowl, mix together the room temperature cream cheese and 1 cup sugar until smooth.
Mix in the eggs, one at a time on a low speed, or by hand.
Gradually stir in the orange juice, and orange zest.
Reserve 1 cup of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
Bake for 60 minutes in the preheated oven, or until the center is almost set.
Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan.
Refrigerate for at least 4 hours before serving.
Cut with a knife soaked in warm water in between each cut.

Cream cheese apple muffins

1 (3 ounce) package cream cheese, softened

3/4 cup sugar

2 eggs

1/2 cup milk

1/4 cup butter or margarine, melted

1 tablespoon lemon juice + lemon zest from 1/2 lemon

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 cup peeled, diced tart apples (2-4 small Granny Smiths)

1/2 cup bran flakes cereal or oatmeal (crunchy/ chewy stuff that doesn't soften too easily)

Cream the butter and sugar together until light and fluffy, about five minutes. 

Add the cream cheese and blend in well.
Add each egg, one at a time, mixing well until the egg is completely blended in. 

Add the milk, vanilla and lemon juice + zest. Mix well.

Mix the dry ingredients together (flour, baking powder, baking soda, salt & cinnamon).
Add the dry ingredients to the wet mixture and mix until just combined. You can do this part by hand if it will help you keep from overmixing the batter.
Fold in apples and bran flakes.

Fill greased or paper-lined muffin cups two-thirds full. 

Bake at 375 degrees F for 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.