Strawberry Cheese Cake

strawberry cheese cake

strawberry cheese cake

made my first strawberry cheese cake last evening on 8.12.2014. 🙂

enjoyed a very nice deconstructed strawberry cheese cake at relish gardens on 1.12.2014 (sorry, that’s the only thing i like there).

deconstructed strawberry cheese cake

relish’s deconstructed strawberry cheese cake

a word about relish’s deconstructed strawberry cheese cake (in above photo) –

the biscuit base had a feel of caramel, very nice. the strawberries were caramelised. the cheesecake was delicious & there was a dollop of cream on top, the peak of decadence…

i looked through quite many online recipes. could not take to any of them, so decided to experiment my own concoction recipe.

i was aiming to experiment the right taste & texture first then later deconstruct them & put them together when serving. 🙂

strawberry cheese cake

strawberry cheese cake

i used the same 8in spring-form for my tofu cheesecake. i decided to use the same 7 digestive (105g) & 60g unsalted butter for biscuit base. this time i added 2 tablespoon of caramel (leftover from banoffee cake preparation). so i melted/softened the butter & caramel & added the digestive crumbs & mixed thoroughly. i also added 1 teaspoon of finely minced ginger.

i then pressed the “wet sand’ mixture into the spring-form lined with parchment paper. then placed it in the fridge.

strawberry cheese cake

strawberry cheese cake

i did not bake the biscuit base. the biscuit flavours came out quite well. the texture was a bit softer than my usual biscuit base…my daughter was very apt in the description – she said the biscuit base held together i.e. was solid but texture was like “lao hong” & not crunchy.

so maybe i will try baking the base next time, and then break into small pieces for deconstructed cake. ^^

strawberry cheese cake

strawberry cheese cake

i blended 200g cream cheese & 200g chopped strawberries in the blender & added 2 tablespoon brown sugar. then i added 2 eggs. i emptied the custard mix into the cake tin & baked it in a preheated 180degC oven for 30mins (same as for my pumpkin cheese cake). the set aside to cool down.

i did not have sour cream so i used whipping cream (with 1teaspoon brown sugar) & whisked to soft peaks. this can be added separately for the deconstructed version.

then into the fridge overnight.

i caramelised some fresh strawberries with 1 tablespoon brown sugar on a pan. when cool, added to garnish the cake.

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

i like the cake. can be improved of course! ^^

the taste was not as fragrant as my pumpkin cheese cake. the texture was less confirm & consistent. pumpkin cheese cake was overall a better cake c/w this version.

maybe i need to fold in some whipped cream to this custard mix.

having a family dinner on christmas eve, so will experiment a deconstructed version. ^^

c.h.e.f andy

Ingredients:

  • 7 digestive biscuit (105g)
  • 60g melted butter
  • cream cheese -200g
  • fresh strawberries about 200g (cut small pieces)
  • 2 tbsp flat + 1 tsp brown sugar
  • 1 tsp ground ginger
  • 250ml sour cream
  • 2 eggs

Directions:

  1. biscuit base – make the usual biscuit base with 7 digestive biscuit (105g) crushed to sandy texture in a ziploc bag, then add to 60g melted butter & 2 tbsp caramel & 1 tsp ground ginger and mixed thoroughly. press the “wet sand’ mixture in a 8″ (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
  2. cut in small pieces 200g fresh strawberries. add 200g cream cheese & 2 tbsp flat brown sugar & blend in blender. add 1 egg at a time, & blend. then whisk 250g sour cream to soft peaks & add 1 tsp brown sugar.
  3. bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
  4. caramelise 6 large strawberries cut in 1/2 with 1 tbsp brown sugar in pan. when cool, place on top of cake to garnish.

Pleasant Lunch @ Ma Maison on 9Dec2014

S$12.90 tonkatsu set

S$12.90 tonkatsu set

friend bought a simple, pleasant lunch at ma maison @ central today on 9.12.2014. 🙂

he was taking good care & review of my tooth implant. after that we went for lunch at central below his clinic.

he ordered a tonkatsu set & i ordered a beef don set.

ma maison @ central

ma maison @ central

place was really rustic & pleasant. 🙂

salad

salad

the set came with simple garden salad. olives were nice.

soup of the day

soup of the day

my friends laughed when he asked me to try the soup (came with his tonkatsu set. my beef don came with miso soup) and i said tasted exactly as i expected. 🙂

what to expect of soup of the day for a S$12.90 set include coffee?

S$12.90 tonkatsu set

S$12.90 tonkatsu set

i tried a piece of his tonakatsu. it was good. the pasta was ok also. 🙂

S$15.90 beef don set

S$15.90 beef don set

S$15.90 beef don set

S$15.90 beef don set

my beef don was ok too. beef was flavourful & sauce was nice taken with a bit of rice. 🙂

it was a very passable lunch. there was also coffee with the set. ambience was great & food better than average. i would pick this over waraku (restaurant next to it).

c.h.e.f andy