Food~

Strawberry Chocolate Ciskek

Strawberry Chocolate Cheesecake ( 18cm )

• Filling 
• 250g Soft Cheese - Room Temp.
• 3 eggs
• 200ml sour cream
• 200ml fresh/whipping cream
• 120gm castor sugar
• 2 tbs corn starch
• Vanilla Essence
• Base
• 1 1/2 cups rich tea / digestive biscuits crumbs (or any biscuit you like)
• 50g butter (melted)
• 1 tbs brown sugar 
• Topping
• Fresh Strawberry
  
• Chocolate Dip (Cooking Chocolate-double boil)
  

Method

• MIX crumbs, brown sugar and butter; press onto bottom of 18cm springform pan. Bake for 10 minutes

• BEAT cream cheese, castor sugar, vanilla essence with electric mixer on medium speed until well blended. Add sour creams, eggs, 1 at a time and corn starch, mixing on low speed after each addition just until blended. Blend in remaining ingredients, pour over crust. Gently stir in some chocolate before bake.

• BAKE at 200'C for 30 min in water bath and low down the oven temp to 160'C, cover the cake with alumunium foil and bake for another 30 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

• Avoid Cracked Cheesecakes: After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

Sweet Custard Pudding

Whole Grain Bread Pudding

Lettuce Roll

Coriander Chicken

Tandoori Chicken & White Sauce

Korean Noodle