Desserts with Berry 1

I havent's updated the blog recently.

I wasn't particularly busy but I have gone through the most precious moment: my graduation!

It was truly a great ceremony & also a great chance to meet all my friends.

I haven't been spending much time in baking lately.

But as I was going home for the weekend, I was thinking of making a cheesecake for my mum.

I bought some blackberries & raspberries not knowing what cheesecake to make.

I ended up making this blackberry yogurt cheesecake & some chocolate raspberry mousse cakes.

Click here for the recipe of blackberry yogurt cheesecake & substitute the raspberry with blackberry (150g).

Overdoor Hook

Moving to London today.

A lot of things to unpack.

A lot of places to explore.

A lot of shopping to do.

Busy, busy, busy...

An overdoor hook for hanging coats, jackets.

Going to make more wired accessories to decorate my new room.

Earl Grey Tea Cheesecake

Got London accommodation sorted.

Next thing is to pack my luggage, which I'm still lazy to do.

I had time for baking but not for packing...

Well, force myself to start packing today.

I've tried baking muffins using earl grey tea which were great.

So, I wanted to try baking a cheesecake using the tea.

Smell great, taste great & feel comforted!

The cheese texture is rich & smooth, a heavy taste of earl grey tea.

It's perfect for the time of autumn.

Recipe (adapted from here) for 6'' round pan:

Crust:

100g digestive biscuit crumbs

30g butter (unsalted & melted)

Mix the crust ingredients & press into a 6'' round pan, cool in a fridge.

Cheese Filling:

250g cream cheese

130ml whipping cream

100g sugar

5 Earl Grey tea bags

80ml water

2 2ggs

3 tbsp corn flour

Infuse tea bags in hot water for 3 min, then remove the tea bags.

Whisk cream cheese & sugar until smooth.

Gradually blend in eggs, corn flour & whipping cream.

Sieve the cheese mixture, then blend in the tea (50ml).

Add in 3 bags of tea leaves, then blend well.

Pour into the prepared pan.

Bake in a preheated oven at 180'C for 60 min.

After cooling to room temperature, cool it further in a fridge for at least 2 hrs before serving.