London & A Recipe

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):

Crust

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.

Cheesecake Filling

500 g cream cheese

170 g sugar

150 ml whipping cream

100 g sour cream

1 egg

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.