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
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.
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.
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.