. The Tasting Palette .

[[Sunshine on a plate]]

Finally got the book Harumi's Home Cooking from the kino sale. I've been eyeing it for quite awhile. My sis and I were craving for cheese cake so J and I decided to try this one out on tuesday. It turned out really nicely- nicely browned on the top. The texture is really soft and light when you eat it straight from the oven. When placed in the fridge, it becomes denser in texture. Both of which are quite nice though I think the unrefrigerated one is slightly better. I should try to add more lemon zest next time or maybe throw in some lime zest as well. Just think that citrusy flavoured cheesecake taste good.

Harumi's Baked Cheesecake
Serves 6
100g
digestive biscuits
40g unsalted butter
250g cream cheese
90g granulated sugar
2 eggs
200 ml pure cream
3 tbp sifted plain flour
1 tbsp lemon juice
1. Make sure that the butter and cream c heese are at room temperature. Line the tin with greaseproof paper.
2. Put the biscuits in a plastic bag and roughly crush with a rolling pin.
3. Soften the butter and mix with the biscuit crumbs.
4. Pour the biscuit mix into the bottom of the in and press down lightly to make the base.
5. Preheat the oven to 170 deg C.
6. In a bowl, add the cream cheese, beat until soft and then add the rest of the ingredients, mixing each one thoroughly first before adding the next.
7. Continue until the mixture thickens, then pour into the cake tin on top of the biscuit base. Bake in the oven for 45 mins- 60 minutes. Remove and leave to cool. 8. Once it has cooled, remove from the tin and discard the linging paper and leave on a rack to cool completely.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Carrot Cake Old Fashioned Chocolate Cake Sirloin steak, potato wedges and baked lemon aspar... Nutella Banana Cupcakes second time @ Majestic Chocolate Mille Feuille Of Jamming Sessions Dinner celebration Ice cream tiramisu ... [[ Lemon cranberry and white chocolate cupcakes]]... Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Thursday, May 03, 2007 Japanese Styled Cheese Cake [[Sunshine on a plate]] Finally got the book Harumi's Home Cooking from the kino sale. I've been eyeing it for quite awhile. My sis and I were craving for cheese cake so J and I decided to try this one out on tuesday. It turned out really nicely- nicely browned on the top. The texture is really soft and light when you eat it straight from the oven. When placed in the fridge, it becomes denser in texture. Both of which are quite nice though I think the unrefrigerated one is slightly better. I should try to add more lemon zest next time or maybe throw in some lime zest as well. Just think that citrusy flavoured cheesecake taste good. Harumi's Baked Cheesecake Serves 6 100g digestive biscuits 40g unsalted butter 250g cream cheese 90g granulated sugar 2 eggs 200 ml pure cream 3 tbp sifted plain flour 1 tbsp lemon juice 1. Make sure that the butter and cream c heese are at room temperature. Line the tin with greaseproof paper. 2. Put the biscuits in a plastic bag and roughly crush with a rolling pin. 3. Soften the butter and mix with the biscuit crumbs. 4. Pour the biscuit mix into the bottom of the in and press down lightly to make the base. 5. Preheat the oven to 170 deg C. 6. In a bowl, add the cream cheese, beat until soft and then add the rest of the ingredients, mixing each one thoroughly first before adding the next. 7. Continue until the mixture thickens, then pour into the cake tin on top of the biscuit base. Bake in the oven for 45 mins- 60 minutes. Remove and leave to cool. 8. Once it has cooled, remove from the tin and discard the linging paper and leave on a rack to cool completely. link \| posted by simin at 9:16 AM \| 0 Comments: Want to Post a Comment? back to main page
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