The famous WOS Cheesecake

Hooooo Laaaa Laaaaaaa, do you remember the New York style cheesecake I made a little while ago (see my post). These cheesecakes are so good that their taste is beyond words!!! Any words I could use to describe it would pale in comparison to what it was really like! I'm usually modest (yes..., I am...) but when it comes to these indescribably tasty cheesecakes, I just want to the whole world to taste it. I might start selling them, and I'm not even joking...

This time, I made two different ones. One with berries. The berries add a fresh juiciness to the rich cheesecake, which make you easily finish the whole cake with one go!

The other one is hazelnut liquor. A couple of drops of the liquor is enough to give a hint of nutty flavour, which make the already-rich cake even richer:) This one tastes a little more grown-up.

On top of their amazing taste, they are a perfect size for two (or one hungry monkey) since they are 10 cm in diameter.

Aaah, my cheesecake shop might come to your town in the near future...

One of the best Cheesecake ever!

Today, I was so determined to make this New York cheesecake (in fact, it was decided last night. See my digestive cookie preparation!)

Carefully design and planed the recipe in my head, I went in the kitchen and started. Everything had gone as I planed before a catastrophe happened at only a few steps away from the end...

I took out the cake from the oven. Then when I was taking the tin off the cake, my hands slipped. Next thing I saw... my lovely cake was up side down...  My mind couldn't take it in... then gradually it came to me... "NOOOO! SH*****T!" But, strangely I felt... sort of ok..., and took a deep breath, started making another one without no messing up...

Aaaanyway, take two went smoother than ever thanks to the failure from earlier. Indeed, this cheesecake is the best I ever tasted! I'm really glad that I didn't give up...

Today I learned that a strong determination is the key to success!

Ingredients;

*Base (15cm deep cake tin)

Digestive cookies 80g

Sugar 25g

Butter 50g

*Filling

Cream cheese 250g

Single cream 100g

Sugar 50g

Egg 1

Egg yolk 1

Corn flour 1 1/2 tbsp

Lemon juice 1/2 tsp

Vanilla extract 1/2 tsp

1. Put digestive cookies and sugar in a plastic bag. Smash them finely.

2. Melt butter and put it into 1. Mix well.

3. Place 2 on the bottom of a cake tin evenly. Bake 2 in the pre-heated oven (180º) until it's golden. Cool it down.

4. Meanwhile prepare the filling.

5.Mix cream cheese, sugar, lemon juice and vanilla extract together.

6. Add egg and egg yolk into 6. Mix well.

7. Pour single cream into 6. Mix well.

8. Add corn flour into 7. Mix well.

9. Pour the filling mixture on the base.

10. Bake in the oven (180º) for 45 minutes. When the top of the cake starts to get brown cover it with foil.

11. When the cake it baked, turn the oven off and leave the cake in the oven for another 30 minutes.

12. Take out the cake from the oven. Let it rest in the fridge at least a couple of hours before serving.

New York Cheesecake

Big Desserts!

We've just got back from dinner. Our first night in NY City, so we decided to have something that looks like a real American diner.

I had salad which was huge that I had to leave to save some space for the dessert. I also had a little taste of Andy's sides, the corn cake (they call it corn cake, but it looks like a muffin...) and the apple compote. Corn cake was quite savory and the kicks of corn grits were something bit different. The apple compote was nicely done too though I was bit surprised by the fact they served it as a side menu for the main.

And yes, the dessert, New York Cheese Cake! They serve the cheese cake from a famous cake shop called Roxy. My first mouthful..., oooh this is what I call cheese cake! It's so rich that I felt like my mouth was covered with creamy cheese. There is no fancy top ups on this cake. It's just a pure, ultimate cheese cake. Seriously, taste-wise and potion-wise, it is one of the best cheese cake I've ever had, a must-try!