Ingredients:
Base
Digestive cookies 100g
Chopped Mint Leaves 2g
salted butter , melted 40g
Filling
Cream cheese (rtp) 200g
sugar 80g
sour cream 200g
fresh cream 200g
egg 3
cornstarch 2 tbsp
vanilla extract 1 tsp
Topping
Honey
1. Start by making the base of the cheesecake. Put digestive cookies into a ziplock bag and use a rolling pin to smash into pieces.
2. Chop a handful of mint leaves, and stir together with crushed cookies. Add in melted butter. Once it comes together, place crumbs onto the bottom of the cake pan. Use the back of the spoon and apply pressure on the cookies. Put aside.
3. Mix softened cream cheese with sugar, then stir in sour cream, egg, fresh cream and vanilla.
4. Mix well and sift through coriander.
5. Pour into cake pan.
6. Bake for 30mins at 200degrees celsius and another 30 mins at 160degrees celsius. Adjust the top with aluminium foil if it gets a little burnt.
7. Once baked, allow it to cool down. Put in the freezer for an hour then drizzle with honey.
8. Enjoy!
(adapted from oyasutking)
Clara and I made this exactly 2 weeks before school started. We had nothing in our minds but to get this cake done, so every step was done meticulously. You might question me: Why are there more photos taken during the process then the end? Well, it's because the process mattered the most during this particular baking session. A cake slice, from the top to the bottom, was done with smashing, chopping, stirring, pouring etc etc. So much work but so much satisfaction at the end. We did watch a few videos or two during the wait, and ate 2 Thailand coconuts from the supermarket. I remembered it rained heavily afterwards and we hear the pitter-patter sounds of the raindrops hitting against the window.
To be honest, we added too much mint leaves and it tasted just a little like toothpaste.
Erm. *awkward face emoji
Erm. *awkward face emoji
So guys, chill down on the mint leaves yea?
0 comments:
Post a Comment