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Melting Moments with Raspberries and Cream, from To Food with Love. (Fantastic photos in that blog!)

Melting Moments with Raspberries and Cream, from To Food with Love. (Fantastic photos in that blog!)

Creamy Japanese Cheesecake with Sponge base

Creamy Japanese Cheesecake with Sponge base

This cheesecake is kind of a cross between cotton soft Japanese cheesecake and American (NY style) cheesecake. Though it does not have the chiffon cake properties of the former, it is not as dense as its American counterpart.

Cherry Cheese "Christmas Wreath" Pound Cake:  This cake is perfect with a cuppa for afternoon tea, and is fantastic when served warm with that delicious orange glaze icing. The cream cheese in the cake adds more of a "creamy" texture to the cake, and not so much of flavour. The recipe I used called for maraschino cherries, but I substituted with fresh cherries instead.

Cherry Cheese "Christmas Wreath" Pound Cake: This cake is perfect with a cuppa for afternoon tea, and is fantastic when served warm with that delicious orange glaze icing. The cream cheese in the cake adds more of a "creamy" texture to the cake, and not so much of flavour. The recipe I used called for maraschino cherries, but I substituted with fresh cherries instead.

Japanese Cheese Cake  Filling:  250g (8oz) Philadelphia cream cheese, at room temperature   2 tbsp fresh milk  1 cup light sour cream   1/2 cup + 3 tbsp caster sugar  1/2 tsp lemon juice  3 egg yolks  1 tsp vanilla extract  2 tsp cornflour / cornstarch  3 egg whites

Japanese Cheese Cake Filling: 250g (8oz) Philadelphia cream cheese, at room temperature 2 tbsp fresh milk 1 cup light sour cream 1/2 cup + 3 tbsp caster sugar 1/2 tsp lemon juice 3 egg yolks 1 tsp vanilla extract 2 tsp cornflour / cornstarch 3 egg whites

Hainanese Chicken Rice. Not quite our National dish ... but comes pretty close. To the uninitiated, it's all about the sauces - chilli and/or ground ginger, and the flavor of the rice which is cooked in chicken fat.

Hainanese Chicken Rice. Not quite our National dish ... but comes pretty close. To the uninitiated, it's all about the sauces - chilli and/or ground ginger, and the flavor of the rice which is cooked in chicken fat.

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