Cheesecake & Update

It has been a long time since the last post.
The main reason is that I'm extremely busy with my study as I'm writing up report and finishing my project.
This is a great excuse but part of the reason is it seems like I've less & less to write about.
I'm not inspired to write nor bake recently, well I'm not a great writer after all.
However, I did bring my camera with me for a short walk, I did work on jewelry & I also baked.




As I'm still busy with my study, I'll not update the blog until it ends.
I'm planning on a 'giveaway' to celebrate the end of my course, well not the end of my study as I'm doing a PhD in October.
Anyway, I'll announce the details in mid-September :)


A random walk at Soho to combat the stress.

A necklace to spoil myself.

A cheesecake to comfort myself.

Recipe (6" round):

Caramel & Earl Grey Apples

2 apples

50g sugar

50g unsalted butter

1 teabag of earl grey tea

2 tbsp of lemon juice

Peel, core & slice apples into small slices.

Combine butter, sugar & teabag in a small saucepan, cook until golden colour.

Reduce the heat, add in apple slices & lemon juice, cook until apples soften.

Remove from heating & set aside for cooling.

Crust

70g digestive biscuit crumbs

30g unsalted butter (melted)

Mix the ingredients & press into a 6" springform pan.

Arrange the caramel & earl grey apple slices at the bottom, refrigerate before use.

Cheesecake filling

200g cream cheese

1 egg (slightly beaten)

70g whipping cream

60g light soft brown sugar

Whisk cream cheese & sugar until smooth.

Gradually blend in whipping cream & egg.

Pour into the prepared pan & wrap the pan with double layer of aluminium foil.

Bake in a hot water bath for 40-60 min in a preheated oven at 150'C.

Remove from the oven & cool in the pan to room temperature.

Cool further in the fridge for at least 2 hours before serving.