Apologised for not updating my blog frequently for the past few weeks.
My life was a bit chaotic & I tried to set my feet on the ground.
While I'm writing this blogpost, I'm really sad that there're riots across London & across the UK.
I love the city as it's historical, friendly & multicultural.
The rioters & looters not only destroyed shops & homes of innocent people but the fame of London which took decades to build.
I'm not here to criticise nor question the cause of riots.
I wish sincerely that riots have gone & the UK can be in peace once more.
Meanwhile, I'm sharing a recipe of the cherry & mint confit cheesecake.
I've never used peppermint tea in baking, it turned to be great.
The cheesecake was soft & creamy, the texture was silky smooth.
It's very satisfying & perfect with a cup of coffee.
Recipe (8" round):
100 g digestive biscuit crumbs
40 g Ameretti biscuit crumbs
40 g molten butter
Mix the ingredients & bake in an oven at 150C for 15 min.
After cooling, press into a 8" springform pan.
Cherry & Mint Confit
250 g cherries, pitted
1 teabag peppermint tea
160 g water
30 g sugar
10 g pectin
In a saucepan, combine sugar, water & teabag, bring to boil.
Turn off heating, put in the cherries & poach for 10 min.
Strain the liquid & keep the cherries on the side.
Boil the liquid again & add in the pectin, cook until it thickens.
Remove from heating & add back the cherries.
500 g cream cheese
170 g sugar
150 ml whipping cream
100 g sour cream
15 g plain flour
15 g molten butter
Pinch of salt
In a large mixing bowl, whisk the cream cheese until smooth.
Add in other ingredients & whisk until smooth.
Arrange the cherries in a snail shape on the crust base.
Pipe in the cheesecake filling & wrap the pan with aluminium foil.
Bake in hot water bath for 40-50 min in a preheated at 150C.
Remove from then oven & cool in the pan to room temperature.
Refrigerate for at least 1 h before serving.