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Japanese Cheesecake

Japanese Cheesecake
There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. Right out of the oven...hmmmmm. Japanese Cheesecake Recipe from The Cookbook Chronicles300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks)20g sugar11g cornstarch150g milk95g egg white (3 egg whites)55g sugarUse an 18 cm (7 in) cake pan with a fixed bottomCut a strip of parchment that is 3 cm higher than the height of the cake pan. Preheat the oven to 180°C.

Crêpes Cake with Chocolate Meringue Frosting This cake is insane! I love it. But first, let me set it up. I’m a wuss. Red, White, and Blue Turkey Burger Sliders Recipe for Memorial Day I’m a pretty all-American girl, I like to think. I love running around barefoot in the summer, classic rock ‘n roll, a hot grill, and cool drinks. Summer is my season and I, admittedly, love to eat and drink my way through it. I also, admittedly, like to remain relatively close to the same size at the end of the summer as I am at the start of the summer.

Calling All Cheesecake Lovers and Cookie Monsters What's your favorite dessert? I have spent enough time on Food Gawker to know the top desserts that people love: anything with chocolate, Oreos, Red Velvet, cheesecake and chocolate chip cookies. If you're someone who loves cheesecake AND chocolate chip cookies, then this is the perfect dessert bar for you - buttery crushed graham cracker crust filled with a creamy cheesecake layer topped with a slightly crunchy, chewy chocolate chip cookie dough. It's not overly rich and not too sweet. It doesn't make you feel sick after eating it. Earl Grey Tea Cookies, Take Two « I'll Have What She's Having First of all, I’d like to thank everyone who left a comment on my last post. My family has gone through a tough time lately, and although I’d prefer not to get into the details here, the virtual hugs are very much appreciated. Secondly, I’d like to apologize to all my subscribers and followers for hitting “publish” instead of “preview” earlier today. This was the second time I’ve made that mistake, and I’m hoping I’ll never do it again.

Menus, Methods and Musings: Desserts: Salted Caramel Cheesecake (Updated with A Note on Salt) N.B. It was brought to my attention that if this recipe is made with regular salt, it is WAY too salty. I always use kosher salt. Don't use table salt or this will be truly inedible. My apologies to anyone who may have tried it already without that caveat! Here it is at last. Two Tarts: Homemade Mayonnaise Sarah and I have been talking about doing homemade mayo for what feels like forever. Now we're experiencing summer temperatures in Colorado, and our thoughts are on picnic baskets, baguette sandwiches, and potato salads. I am not a huge mayo fan, and I have always used it sparingly on sandwiches, if at all. It was a great point of contention when I discovered that my husband's family dips their artichoke leaves in mayonnaise. (Melted butter, am I right?) But homemade mayo is a whole different creature than the supermarket stuff.

Caramel Apple Cheesecake Bars: My October Secret Recipe Club Entry This month I was assigned to check out all the recipes at Delicious Existence and choose one to make my own, for this month’s Secret Recipe Club . The majority of Danielle’s recipes are raw, vegan or vegetarian, so there were tons of healthy options to choose from, but wouldn’t you know one of her desserts was just calling my name. Caramel Apple Cheesecake Bars looked and sounded like the perfect dessert for this brisk fall weather we’ve been having, so I began my baking adventure. Chocolate Truffle Cheesecake Recipe Heat oven to 300°F. To make crust, stir together vanilla wafer crumbs, powdered sugar, unsweetened cocoa and melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside.

Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer at Cooking Melangery Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works." They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. "What you give away you keep.": Mini Cherry Pies If pies are the new cupcake then these mini cherry pies can rival any cupcakes in the cuteness category and they're 100% home-made and so delicious! Start with the Pate Brisee, I had leftover from the other day's apple marzipan galette, Pie dough is easily made ahead of time, frozen and left to thaw in the fridge overnight for convenient use. Martha Stewart's recipe is one of my favourites, however I've altered it slightly below: Ingredients2 1/2 cups all-purpose flour1 teaspoon salt2 sticks (1 cup) unsalted butter, cold, cut into small cubes1/4 cup ice water, plus more if needed 1 tsp lemon juice (mixed into the ice water)DirectionsIn the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.