This block of cheese has been sitting in my fridge for ages. I bought it when the cheese is on sales and now it is near expiring again. Looks like expiring food will always be my motivation to bake.
This block of cheese is initially intended for a baked Japanese cheesecake recipe which is found in a copy of Popular magazine. However, Nigella says that Japanese cheesecake is like a new born baby, very difficult to "look after" ... so I tried out her version of non baked one first - Cherry Cheesecake. By now you should know that I got the recipe from watching her show.
Making the base is a breeze, because the digestive biscuits are much more easier to crush then oreo one. She did not mention in the show that I need to freeze the base. The steps from her site did not mention too. Good, save some time. So I went on with making the filling.
The filling gave me some "problems". Recipe asked for 300g cheese, I only had 250. Recipe asked for 250g of double cream, but I had no time to go cold storage to buy it, so I can only make do with Bulla Pure cream from my nearby NTUC. It comes in 200g tub! So I went to buy two tubs. It cost $4 a tub and now, this homemade cheese cake becomes more expensive than store bought!
It is almost to completion, then I realized I have only put in 250g of cheese. I guess this will slightly affect the height of the cake.
Here's the final output.
My kids love Sara Lee's cheesecake .. so what do you think they have to say about this one. Nothing but just equally loving it even though I did not put any topping.
No doubt it is a nice cake, but I do not like the oily feeling I had while eating it. It is like you are eating an oily plate of kway teow. Now I still have that tub of cream, waiting to be used on making scones.