Saw these on Facebook and they looked delicious and easy.
Tag Archives: Cheesecake
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning
Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.
Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.
NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.
Best Days Of The Week So To Speak
Author: Lesley Voth
Friday again how I love this day
It’s a time I love cause its an excuse in a way
To find a reason why I can make it a day of play
I have been to the gym, worked off a few calories I would say
In a couple of hours I am off to have lunch
I meet with my girlfriends, an enjoyable bunch
We are actually going to the Cheesecake factory
I love the salads, heaps of calories but very satisfactory
After that I treat myself to a movie in a theatre close by
“Killing them softly” Brad Pitt is in it that is why
Then I will join my husband for a cigar and a small drink
With our friend Bob and some others I think
I love Fridays because it’s the end of the week
Tomorrow I am riding my motorbike to Austin, weather looks good not bleak
Yes I love Fridays the best day of the week so to speak.