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made another cheesecake. The first for this year. It's so creamy and good. Oh you evil cheesecake why you make me so bad.
 
I haven't specifically made an Italian style cheesecake but the only difference between Italian and NY style is that Italian style uses ricotta cheese right? I know there is a Japanese cheesecake. That one interests me as well.
 
The japanese cheesecake is amazing. I am far too lazy to attempt to master the secrets of the Orient to make it, however.

For that, I just hit any Asian bakery, since they sell it by the slice, here.
 
Japanese cheesecake *by way of ML* is sorta like cheesecake and eggcakes had uber tasty babies.

recipe.. i can't direct link cuz the Blog-person added a picture of her human under the age of 18 :redface:

Recipe
(adapted from Diana's Desserts)
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 1 tbsp lemon juice (I omitted this)
- 60g cake flour
- 20g corn flour
- 1/4 tsp salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the egg whites to the cheese mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)

4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celsius.

My own observation:
5. Leave to cool in oven with door ajar, about 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

is much easier than ya would think.
 
*blink* one slice?

what is this one slice you speak of?

*noms the whole thing.. regrets nothing*
 
So lucky I dont even have that option Taiga. We have places here who make cheesecakes but they are very expensive. It's cheaper to make them.
Thanks ML for the recipe.

I made some jerk chicken the other night. It was so hot.
 
I'm out of ideas for breakfast food(s). I like eggs and pretty much anything with eggs but my bf is not an egg fan at all. With that being said that eliminates a lot of dishes for breakfast. I'm tired of the same ole pancakes, french toast, and waffles. I need variety. So I just wanted to reach out to you guys to see if you all had any ideas.
Now, I will say my bf will get eggs but the dish can't be heavy on eggs like a quiche or scrambled eggs etc etc.
 
more like a baking tip/trick/OMG!!DOTHISTHING!!

make cheesecake innards.
locate cupcake pan.
put oreo cookies in pan.
put cheesecake innards on top.
bake.

allow to cool as long as humanly possible.
nom the frell out of oreo mini-cheesecakes

Mr. FSU, have have ventured into rice-based porridge?
is tummy and tastebud friendly.
a good base to play mad-scientist on for variation.
 
I have no MickeyLee but I do like rice pudding...if that can at all be considered similar.

btw...cheesecake anything is a great day in my mind.
 
food pronz

just insanity foodz to be found.
root beer float cookies
fried bacon-wrapped cheese

if ya wanna show ya heart who is boss... this is where ya go

rice porridge - not quite so rich, Mr. FSU. is more congee or okayu. slanted toward the savory. very good for warming ya belly in winter months or eaten cold with fruit for the summer.

i am sorta all about coconut rice and mango for breakies.
 
I made croque monsieur for breakfast. Didn't care for the flower, butter, milk, cheese mix on it plus I can't eat a lot of ham. And yes I'm aware that perhaps its not a breakfast food.
 
FSUnole2k9 said:
I made croque monsieur for breakfast. Didn't care for the flower, butter, milk, cheese mix on it plus I can't eat a lot of ham. And yes I'm aware that perhaps its not a breakfast food.
Click to expand...

Bechamel sauce is basically a white cream sauce I use a little nutmeg to make it a little more interesting. You also might try it on brioche instead of regular bread.
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
dash of nutmeg
Or try adding some grated gruyere cheese.
 
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I did all of what you stated nudie and still no go for me. :)

Oh and WELCOME BACK!!!! :)
 
Oh OK then that's something that's just not for you. I sometimes make individual frittatas in my egg poacher pan for a little something different in the morning and serve on english muffins with a little salsa or chutney...and thank you it's nice to be back!
 
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ohh the frittatas sound amazing. It's almost like an eggs benedict....almost..

:) You are welcome. Missed you on the good ole LPSG boards.
 
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