My husband loves my cheesecake. And my cheesecake is my favorite. Probably because I can make it a bit more lemony than the ones available here. Honestly, I'm not yet fully satisfied with the texture of my cheesecake (because I want it a little more fluffy) but my husband finds it perfect so I guess you'll also be fine with this recipe, especially if you are more into the texture of unbaked, moist cheesecake. :)
You'll also notice in this recipe that I used margarine instead of butter. I would have preferred to use normal cooking oil (like I did when I was once just craving for my lemony cheesecake and it went out fine). But since I cooked this to give as a present, although I know it's not really healthy, I used margarine because butter is also... well, financially unhealthy. :P
Ever since my first cheesecake passed my husband's standard, it has become our habit to give it to his co-workers whenever we're invited to their homes. However, I never had the motivation to standardize it or even just write a recipe because for me, baking, especially cheesecake, is like a calming ritual. I just feel the ingredients and play with it, usually while on an Indian sit or something, on our freshly-vacuumed floor.
Then last week, we decided to make mothers' day and fathers' day cakes to bring to his hometown. And my husband said sweetly, "Won't you make a recipe of your cheesecake so that I can also make it when I want to?" So came the birth of this recipe. :)
As for the preferred cookie base, in this recipe, I used 150 g fruit granola and a pack of 100 g cigarette cookie. I've also used cornflakes + cigarette cookie as base and the traditional 100% crushed graham crackers before. Even ground muesli + instant oats + sugar and Oreo cookies for the chocolate cheesecake I made once. I hope to make vegan cheesecake (tofu-cake doesn't sound so enticing) and use ground cashew and some other things for the base and cashew again and tofu for the cheesecake part. But that will have to wait, especially now that my kitchen adventures will be decreased since I just got a job again!
I'd love to try using yogurt instead of cream but I usually don't have yogurt in stock because it expires much faster compared to cream... But I'll surely try that next time. ;)
Don't dare over-mixing the cheesecake mixture once the eggs are incorporated or else your cheesecake will crack when baked.
If you want to make chocolate cheesecake, be careful with the lemon! I'd suggest putting a few more drops of vanilla oil instead, and just half to a tablespoon of lemon or else you'll have no choice but to smile at a sour chocolate cheesecake... mmm...
Tips and Tricks
I'd recommend mixing in a bit of vanilla essence to the batter to neutralize the smell of egg. Also, when I made this for myself, I used much less egg and more milk and it tasted wonderful.
Tips and Tricks
If you want it more like a choco lava cake, bake it in 180 degrees for 5 minutes.
Make it more chocolaty by mixing chunks of your favorite chocolate/s!
I call this Christmas Pasta because of the basil-green pasta and red sauce-- quite resembles the common Christmas floral arrangement ingredient, poinsettia. Side it with this homemade fast-food style hash brown, you and your diners will surely feel festive any time of the year!
Bibimbap, is a Korean word which literally means "mixed rice". So, don't be frustrated if you don't have the ingredients I used-- just be creative and top your rice with differently seasoned vegetables and tofu, even all of your favorites!
Tips and tricks
If you are not much of an egg person like me, but wish to add a layer of flavor with very little mayo, you may spread a thin layer on the bread like how you did with butter.
Tips and tricks
As in the picture below, topping it with m&m's will give an interesting chocolate ooze in the mouth and; sandwiching oreo cookies would also be nice to give it a crunch.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.