How I almost died

From embarassement, that is. It all began on a snowy Saturday morning when I decided to make a pilgrimage to Vanille Patisserie, owned and run by my teacher to be- Chef Dimitri Fayard and his wife Chef Keli Fayard. By the time I got down to the nearest bus stop,which is another 5 minutes walk to the patisserie, the snow was ankle deep and a thought of turning back flashed through my mind.

"Everything is a test", I reminded myself of what Chef Jacquy Pfeffeir mentioned in one of our class session and persisted. I felt like a little penguin walking down the quiet and snowy street. Determined that nothing could stop me from getting to my final destination.


As I got there, I ordered some entrements, a macaron and a cup of cappucino. I also took the opportunity to introduce myself to Chef Dimitri, who was at the counter. Everything was cool and chef went on to prepare my drink.

And then, the unimaginable thing happened. I couldn't find my wallet! I must have put it in another bag when I went out on Friday night. My face was flushing and I stammered out what had transpired to chef and promised to come pay in the next day.

What a way to make an impression. That is certainly not a positive one. Although Chef Dimitri was nice about it, I tracked down the same trail later that day to pay.......

Embarassement aside, the 2 entrements I bought were awesome. They were not overly sweet, but so full of flavors. I would highly recommend Vanille Patisserie for anyone visiting Chicago and have a craving for desserts. I tried to take pictures of the entrements, but the poor lighting in my room didn't do them justice.

As I was eating the first entrement in my tiny studio, the electricity went off. I couldn't even see my fingers, but I was strangely calm and satisfied. I continued to eat the remaining half of the entrement in dark and went straight to bed after that.

The mini oreo cheesecakes you see in the pictures are not from Vanille Patisserie. They were something I made for our post Christmas party before I came to Chicago. I used the leftover Trader Joe's peppermint jo-jo, which was only available around Christmas time.I used this recipe but incorporared oreo style cookies in the batter.You can put as much or as little cookies as you wish; But here, I separated the sandwiched cookies and used half of them as the base of the mini cheesecake and crumbled the remaining to mix in the batter. The mini cheesecakes turned out a tad dry for my liking, probably because I substituted one block of cream cheese with the low fat variety. Or I could have overbaked them, while trying to multitask at the same time.

As long as you don't repeat the mistakes I made, you will be rewarded with delicious mini cheesecakes which take a lot less time to prepare than a conventional one.

Vanille Patisserie
2229 N Clybourn Ave Chicago, IL 60614

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Happy Birthday Grace!

Today is Grace's birthday. Grace is a special friend whom we met through Flickr. Prior to our meeting, I was always awed by her cake decorating prowess and mouthwatering dishes. I could not help wondering who could conjure all these delicious food. Given our shared interest in food and photography, I knew we would become good friends. I remember our first meeting before the bake sale for the China Earthquake which Grace organized. Her friendliness, enthusiasm for good food and zest for life impressed me greatly.

After the bake sale, we often chat on MSN and hang out whenever we can. I consider it a gift from above, to know someone as wonderful as Grace.

When Grace invited us over for her birthday dinner tonight, I offered to bring a cake. After some deliberation, I settled on a cheesecake. I made her the Vanilla Bean Cheesecake from Junior's Cheesecake Cookbook, which I have baked twice in St Louis.

It should be an uneventful process except that the cake cracked in the center after cooling. Something needed to be done to camouflage the crack. And guess what I did? I drew a fish, because fish is in Grace's Chinese blog title and her nickname. Unfortunately, the cake looked more like the doodle of a 5 years old. For once in my life, I wished I had a 5 years old son. So that I can innocently tell the other guests tonight that my son decorated the cake. :p

Anyhow, friends who have received birthday cakes from me know that cake decorating is not my forte. The fact stands true even after attending two Wilton Cake Decorating Courses....

Well, I digress. I want to take this opportunty to wish Grace a fun and memorable birthday and all the best for your upcoming MBA class. I know you will make us proud! And thanks for being an awesome friend!

Vanilla Bean Cheesecake
adapted from Junior's Cheesecake Cookbook

four 8-ounce packages Philidaphia Cream Cheese (I use 3 packages of 1/3 less fat Neufchtel and 1 package of original cream cheese), at room temperature
1 2/3 cup sugar
1 vanilla bean (about 7 inches long)
1 recipe 9-inch Junior's Sponge Cake Crust, recipe below
1/4 cup cornstarch
1/2 tablespoon pure vanilla extract
2 extra large eggs ( 3 large eggs are fine too)
3/4 cup heavy whipping cream
one half pint fresh raspberries (about 6 ounces) (optional)
confectioners's sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminium foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners' sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

Junior's sponge cake crust

for one 9-inch cake crust:
1/3 cup sifted cake flour
3/4 teaspoon baking powder
pinch of salt
2 extra large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract (or zest of half a lemon)
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

for one 8-inch cake crust:
1/4 cup sifted cake flour
1/2 teaspoon baking powder
pinch of salt
2 extra large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract (I used zest from half a lemon)
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Preheat the oven to 350F and generously butter the bottom and sides of a 8- or 9-inch springform pan (preferably a nonstick one). Wrap the outsde with aluminium foil, covering the bottom and extending all the way up the sides.

In a small bowl, sift the flour, baking powder and salt together.

Beat the eggyolks in large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.

Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

Now wash the bowl and beaters really well (even a little fat is left, this can cause the eggwhite not to whip). Put the eggwhites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remainining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. It's ok if you see a few white specks, they will disappear during baking.

Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet and sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Dark Chocolate Sponge Cake Crust
Use the above recipe and technique, except you stir in 2 ounces of melted and slightly cooled bittersweet chocolate when you add the extracts.

Read more...

Daring Bakers Challenge: Cheesecake Pops

More than 1000 cheesecakes pops are landing on the food blog world today, because this is the Daring Bakers challenge for April! It is no secret that cheesecake is one of my favorite desserts, seeing that I have made quite a few varieties in the past. I would even stock up on cream cheese when they are going on sale in the grocery stores!

Instead of baking one big cheesecake, our hostesses Elle of Feeding My Enthusiasms and Deborah of Taste and Tell have chosen the Cheesecake pops from Jill O'Connor's Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth as our April challenge. Readers, you will soon hear the resounding "YUM" from other fellow DBers that this is one delicious and fun challenge.

The original recipe makes 30 to 40 pops, which would be great for party. But seeing that we won't have any party going on anytime soon, I have scaled the recipe down to 3/5. Most of them are brought to OCT lab, but I save some for snacking in the afternoon. I love that they are of the perfect size to nibble. It will still be less than the calories of 1 slice of cheesecake if I have eaten 2 cheesecake pops. And if I only eat one, that's practically no calories consumed. (yeah, right..)

I have posted two recipes below; one is my scale-down version and one is the original. Remember to check out other fabulous cheesecake pops from my fellow Daring Bakers here. Thanks Deborah and Elle for the fun and delicious challenge. This recipe has both thumbs up from this cheesecake lover! xoxo.

Cheesecake Pops
from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O’Connor
Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup heavy cream
Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional



Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Mandy's 3/5 low fat version

3 8-oz. packages cream cheese at room temperature (I used 2 blocks of Neufatchel and 1 block of original)
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 egg yolks
1.5 teaspoons pure vanilla extract
1/8 cup heavy cream
Boiling water as needed

Proceed as mentioned in the recipe above.
Note: I bake the cheesecake in a 9x3 loaf pan for about 45 minutes, depending on the temperature of your oven, it may need shorter or longer time. Check your cheesecake after 25-30 minutes.

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Vanilla Bean Cheesecake

I have been wanting to tell you about the last cheesecake I made from Junior's Cheesecake Cookbook before we left for vacation. It was the best vanilla bean cheesecake I have tasted in a long time. I have the recipe neatly typed and saved in the draft but never gotten around posting it. Mostly because the only photo I have taken of the cheesecake was a poorly lit and hideous one. It simply doesn't do the cake justice, let alone convincing you, my friends, that it's the best vanilla bean cheesecake one could ever ask for.

So, upon returning from vacation, I took this mission of capturing the beauty of the best vanilla bean cheesecake upon myself. This cheesecake entry deserves a better photo than the first hideous one I took!But really, if you know me well, you know that this is only half the truth. The bigger motivation for repeating the recipe, I am afraid, is the imminent expiring dates printed on the few bars of cream cheese I overbought on discount. OCT said I am so predictable.

As a trademark of the famous Junior's Cheesecakes, this cake has a sponge cake crust. Although it takes a few more steps to prepare the sponge cake, I find the outcome more than worth the effort it demands. Even if you are a hardcore cookies crust fan, I encourage you to give it a shot. Either way, the real star here is the cheesecake filling speckled with vanilla beans. The original recipe has the vanilla flavor infused by sticking the vanilla pod in the sugar overnight, and uses vanilla extract in the filling. I pumped up the vanilla flavor by scraping out the morsels and added them into the batter after the overnight infusion.

If you love cheesecake, I am sure you will like this one. In fact, all the cheesecake recipes from Junior's Cheesecake Cookbook have garniered nothing but rave reviews from my tasters. I have to wait until Easter for another round of cheesecake baking. Meanwhile, be prepared to see some bread posts ahead!

Have a great weekend and stay warm, y'all!

You may also like:
Apple Cheesecake
Mango Cheesecake
Tropical Cheesecake

Other cheesecake recipes from the same book:
Little Fellas Raspberry Swirl
Little Fellas Cappuccino
Little Fellas Chocolate Swirl

Vanilla Bean Cheesecake
adapted from Junior's Cheesecake Cookbook

four 8-ounce packages Philidaphia Cream Cheese (I use 3 packages of 1/3 less fat Neufchtel and 1 package of original cream cheese), at room temperature
1 2/3 cup sugar
1 vanilla bean (about 7 inches long)
1 recipe 9-inch Junior's Sponge Cake Crust, recipe below
1/4 cup cornstarch
1/2 tablespoon pure vanilla extract
2 extra large eggs ( 3 large eggs are fine too)
3/4 cup heavy whipping cream
one half pint fresh raspberries (about 6 ounces) (optional)
confectioners's sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminium foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners' sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

Junior's sponge cake crust

for one 9-inch cake crust:
1/3 cup sifted cake flour
3/4 teaspoon baking powder
pinch of salt
2 extra large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract (or zest of half a lemon)
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

for one 8-inch cake crust:
1/4 cup sifted cake flour
1/2 teaspoon baking powder
pinch of salt
2 extra large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract (I used zest from half a lemon)
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Preheat the oven to 350F and generously butter the bottom and sides of a 8- or 9-inch springform pan (preferably a nonstick one). Wrap the outsde with aluminium foil, covering the bottom and extending all the way up the sides.

In a small bowl, sift the flour, baking powder and salt together.

Beat the eggyolks in large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.

Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

Now wash the bowl and beaters really well (even a little fat is left, this can cause the eggwhite not to whip). Put the eggwhites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remainining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. It's ok if you see a few white specks, they will disappear during baking.

Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet and sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Dark Chocolate Sponge Cake Crust
Use the above recipe and technique, except you stir in 2 ounces of melted and slightly cooled bittersweet chocolate when you add the extracts.

Read more...

Meet the rest of the little fellas...

After a 26 hours of grueling travel, I am happy to report that we have safely arrived at the sunny Singapore, the first leg of our home visit. The long haul flight was undoubtedly exhaustive, but the joy of meeting our loved ones is priceless.

While I am happily catching up with friends, family and delicious local food, here's the recipes of another two little fellas from Junior's Cheesecake Cookbook, which I promised to share earlier. Although there are other drool-worthy cheesecakes in the book, I ended up making another two recipes of mini cheesecakes, otherwise known as little fellas. I am simply hooked with the neatness of baking the cheesecake into individual portion. They are the perfect sizes for this baker who is still trying to shed some festivities pounds but couldn't say no to dessert. :) I love the fact that they take lesser time to bake and don't crack as easily as their bigger brother.

So far, I have tried four recipes from the Juniors Cheesecakes Cookbook, and I must admit that I am totally sold on their claim to make "The World's Most Fabulous Cheesecake". These are really the creamiest and tastiest cheesecakes I have ever eaten.

Little Fella Chocolate Swirls
adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

two 8-ounce packages Philadelphia Cream Cheese (use either full fat or 1/3 less fat Neufchtel), at room temperature
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used large eggs)
1/2 cup heavy whipping cream
1.5 tablespoons unsweetend cocoa powder
Chocolate curl (optional, for decoration)
One 12-ounce jar hot fudge ice cream topping (optional), warmed

Preheat oven to 350F. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix. Remove 3/4 cup of the batter and stir in the cocoa.

Divide the white batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing each down slightly. Using a small knife or skewer, cut through the batter until dark swirls appear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

Little Fella Raspberry Swirls
adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

1/3 cup raspberry preserve
two 8-ounce packages Philadelphia Cream Cheese (use either full fat or 1/3 less fat Neufchtel), at room temperature
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used large eggs)
1/2 cup heavy whipping cream
13 fresh raspberries (large and pretty ones)

Preheat oven to 350F. (I used 325F) Line 13 standard muffin cups with silicone, foil, parchment, or paper liners.(if you have only 12, use a custard cup for the thirteenth one. I use the Reynold's disposable aluminium foil cups.)

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix.

Divide the batter among the 13 muffin cups(fill each one almost up to the top). Drop a heaping half teaspoon of the raspberry preserve in the center of each, pushing each down slightly. Using a small knife or skewer, cut through the batter until raspberry swirls appear.Do not mix in the puree completely or the cakes will turn pink and the swirls will disappear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with fresh raspberries if you wish and refrigerate. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

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The tale about some little fellas called Cappuccino

I have made grand plan when I saw two granny smith apples sitting forlornly in the fridge a few days ago. I told them that they were going to be transformed into Mozart. No, not that musician you have heard of. I am referring to Pierre Herme's creation in his book -Desserts by Pierre Herme. Grand plan indeed and I can almost sense the apples' excitement, especially after they have been deemed as good looking last month. They simply couldn't wait to show off again.

Unfortunately, the Mozart endeavor met its hurdle in the beginning stage and had to be abandoned. For some unfathomable reason, the cinnamon crust required in the recipe turned out all cracked up and thus, spelled the end of project Mozart.

Now what? I end up with lots of cookie crumbs. Delicious crumbs I must add. Call me unimaginative, the only way I could think of to effectively utilize these crumbs would be making cheesecake. Or cheesecakes. So I turn to my favorite cheesecake book for the time being for inspiration.

I settle for the Cappuccino little fellas in the end, because I love any baked goods with coffee in it. Making little fellas which are basically mini cheesecakes make sense, because they are handy to share with friends as opposed to one big cake which I will inadvertently carve out a bigger piece for myself before cutting it for others. By making it into muffin cup size, this possibility could be eliminated.

The original recipe is one without the cookie base, but not wanting to waste my delicious crumbs, I simply fill each muffin liners with one heaping tablespoon of crumbs and press it lightly into place, just like one would for a classic cheesecake base. The cookie bases are then baked in a preheated 350F oven for 5-7 minutes until they looked dry and golden in color. I used lesser cheesecake filling in each molds, and came up with a total of 17 little fellas.

Of course you can follow the original recipe sans crust, you should be able to get 12 to 13 little fellas with more fillings than mine. As you may have guessed, both versions are equally delicious, and would stand in nicely in place of the real McCoy after a meal. In fact the recipe could easily be doubled and kept in the freezer for any dessert emergency. According to the author, the little fellas freeze exceptionally well. I have yet to try that out myself.

Cappuccino Little Fellas
adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

1 tablespoon instant freeze-dried espresso or instand coffee or instant espresso powder
1 tablespoon hot water (I need 1.5 tablespoons)
two 8-ounce packages Philadephia Cream Cheese (the recipe says full fat only but I used 1/3 less fat Neufchtel, without any problem), at room temperature
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (large eggs are fine too)
1/2 cup heavy whipping cream
Chocolate curls
1 tablespoon unsweetened cocoa powder

Preheat oven to 350F. (I used 325F) Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.Dissolve the instant espresso in the hot water in a small cup and let stand.

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.Stir the dissolved coffee into the cream and beat in the cream just until it's completely blended. Be careful not to be overmix.

Divide the batter among the 12 muffin cups. Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with chocolate curls and dust with a little cocoa if you wish and refrigerate. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

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An apple a day...

I bought a huge bag of apples the week before thanksgiving for munching and baking. OCT and I love eating the honey crisp out of hand and Fuji in a Chinese dessert soup.(See photo at the bottom of this post) While I used most of the apples in the Normandy Apple Tart, I found 3 Granny Smith sitting awkwardly in the fridge a few days ago.

If they can think, they must be wondering when will be their turn to shine, like their cousins Jonathan, golden delicious and MacIntosh in the gorgeous Normandy Apple Tart. The thing I like about apples is, they have a long fridge life. There was once I bought some apples and totally forgot about them until a month later. They were tranformed into an apple pie and tasted just as delicious as those plucked from the tree one hour ago.

I asked the Granny Smiths if they wanted to be apple pie in their afterlife, but they promptly declined. They wished to be something sophisticated. "How about cheesecake?" I suggested. "Sounds yummy" Granny Smith granted me their approvals.

So apple cheesecake it is. I turned to the one apple cheesecake recipe I have bookmarked since last year and started to peel, core and slice the apples. They were then tossed with lemon juice to prevent discoloring. In the original recipe, cinnamon graham crackers are used for crust. But I opted for the vanilla wafers because I have some approaching expiring. Crushing them with my pestle in a mixer bowl until they become fine crumbs. I consider this as my dose of exercise for the day while watching Rachael Ray cooked on TV.

Next, I sauted the apple while leaving the crust to bake in a 350F preheated oven. When the crust has turned a golden hue after about 10 minutes, I removed it from the oven and turned the temperature to 325F. A higher temperature, as most experienced bakers would know will cause the cheesecake to crack, and lend it an unappealing look.

When the apples are soft and slightly caramelized, I let it cool on a spot near the window before laying them on the crust. Moving on to the cream cheese filling, I creamed 2 blocks of 1/3 Less Fat Neufchâtel cream cheese and one block of original cream cheese instead of using 3 blocks of original cream cheese. This is to save myself and other eaters some calories, so that we can have a bigger serving. After creaming the cream cheese + sugar mixture, I hesistated for 30 seconds, debating with my unadventurous self if I should add the 1/4 tsp of ground ginger into the mix. As much as I love using fresh ginger in my savory dishes, I am not familiar with its ground version. I dumped it in nevertheless, hoping that Tish Boyle is right.

At this point, the crust and cooked apples are cooled and ready to be used. I tasted one slice of the apples, find them addictively tasty and reached for second. Then I remembered I was supposed to line them on top of the crust..Opps. Luckily I have enough apples to cover the naked crust. Cream cheese filling was then poured in before I sent the cake into the 325F sauna oven.

According to the recipe, the cake is to be baked in a hot water bath but my roasting pan was already packed after Thanksgiving, ready to be given away. So I improvised by adding a pan of hot water in the 9x9 inch square baking pan on the lower rack.

Fast forward 40 minutes later, when I went back to check, the cheesecake cracked in the center, and all around its sides! I suspect my oven temperature is a bit off after working incessantly for the past years. I doubted the past tenants have it worked as hard as I do. Anyway, I make a mental note to get an oven thermometer soon.

I did my best to cover up the crack in the center with the remaining cooked apple slices, and rendered it a rustic look (cracked sides and all). Appearance aside, the apple cheesecake was surprisingly delicious. I am not blowing my own trumpet, it is afterall, Tish Boyle's brilliant recipe.

The cinnamon and ground ginger added a subtle but intriguing warm undertone to the cheesecake, while the cooked apple, slightly tart granny smith, cut through the creamy cheesecake and bear the reminiscent of an apple pie. My mouth is salivating while recounting the flavor of the cheesecake. I know my descriptions simply doesn't do it justice. So I urge you to give this cheesecake a try, if I may be ever so pushy. The granny smith hiding somewhere in your fridge will thank you.

Even better if you have that fancy schmancy butane/propane torch. For the original recipe - Apple Cheesecake Brulee has a layer of caramelized sugar covering the top. I can only imagine how fantas-licious it would be. I have to add the torch in my Christmas wishlist.

Other desserts that I made with the mixed bag of apples:

A refreshing and nourishing apple dessert soup I learned from my ex-housemate. Piggy also made a more elaborate version with recipe, here.

And of course, most of the apples went into this Normandy Apple Tart

Apple Cheesecake
adapted from Tish Boyle's- The Cake Book

apple layer
2 medium Granny Smith apples
1 tablespoon freshly squeezed lemon juice
2 tablespoons (1 oz/28g) unsalted butter
2 tablespoons (0.9 oz/ 25g) granulated sugar
3 tablespoons (45ml) heavy cream

Vanilla Wafer Crust
1 1/4cups (5.3 oz/150g) vanilla wafer
3 tablespoons (1.3 oz/ 37g) granulated sugar
4 tablespoons (2 oz/57g) unsalted butter, melted

Cream Chesse Filling
3 blocks of cream cheese (1 original and 2 1/3 Less Fat Neufchâtel ), softened.
1 1/2cups (10.5 oz/300g) granulated sugar
2 teaspoons vanilla extract
Pinch of salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup (4.2 oz/ 121g) sour cream, at room temperature
1 tablespoon cornstarch
4 large eggs, at room temperature

Brulee topping (optional)
1 1/2 tablespoons granulated sugar

Position a rack in the center of the oven and preheat the oven to 350F. Grease a 9x3 inch springform pan and wrap the sides with heavy duty aluminium foil.

To make the apple layer,
Peel, core and slice the apples into 1/4-inch. Toss with lemon juice until all slices are evenly coated.

Melt butter in a large skillet over medium heat. When the butter is bubbling, add the apple and saute for 2 minutes. Sprinkle the sugar over apple and continue to cook, stir frequently until the apple slices are nicely browned, about 5 minutes. Add in cream and cook until apples are tender,about 10 minutes. Remove from heat and set it aside to cool.

To make the crust,
In a medium bowl, combine the crumbs, melted butter and granulated sugar. Pat the mixture evenly into the bottom of the prepared pan. (I like to use a 1/4 measuring cup for this task.) Bake for 8 minutes until the crust turns golden.

Reduce the oven temperature to 325F after the crust is baked.

Let the crust cool on wire rack while working on the cream cheese filling.

When the apples are cool, arrange a tight circle of slices, without overlapping them, around the edge of the pan, on top of the crust. Arrange another circle of slices in the center, covering the crust completely. (Save the remaining apples for garnish/ camoflauge the cracks later)

To make the filling,
In a bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy and smooth, about 2 minutes. Gradually add granulated sugar and beat until blended. Add the vanilla extract, salt, cinnamon, ground ginger, sour cream and cornstarch and mix until well blended. At low speed, add in eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Scape the batter over the apple layer. Place the pan in a roasting pan or a large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan. Bake the cake in the water bath for 70 to 80 minutes (Mine was not baked in a water bath and hence was done in about 45 minutes.) until the center is set but slightly wobbly (the cake will continue to set as it cools). Remove the pan from the water bath, if using, and set it on a wire rack to cool completely.

Refrigerate the cheesecake for at least 4 hours before serving.

To make the topping (optional),
Let the cheesecake chilled for at least 4 hours. Run a knife between the edges of the pan and the cake to loosen. Remove the side of the pan. Sprinkle the sugar over the top of the cake, covering it with a very thin, even layer. Caramelize the sugar using a butane or propane torch, holding it about 2 inches from the surface of the cake and slowly moving it over the top until the sugar melts and turns golden brown (the sugar will not brown evenly; be patient- this process can take a while, depending on the kind of torch you use)

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Recycling Idea

Remember I told you about the leftover cream cheese from my last batch of Matcha Brownie? After the brownie was baked, I decided to use the cream cheese mixture to make some mini tarts. Even though it was left with only a bit of leftover, I found myself getting 7 mini cheesecake tarts out of it. Wasn't too bad right?

Such is the beauty of recycling. Oh, and I must also mention that the tart dough was the leftover from another tart I made months ago. You can find its recipe here. I can't remember exactly when the tart dough was made, nor its initial purpose for existence. Anyway, I am certainly thankful that it's there at my disposal.

As far as I could recall, the tart dough had been used for a chocolate raspberry tart, a Nutella tart (which I wanted to blog, but keep forgetting)and now, in some mini matcha cream cheese tarts! Despite of making multiple appearances, there is still some remnant in the freezer which is enough for more than one tart shell!

Later this week, I used some for a little cookie project, which I shall keep the detail for another post. Because I am obsessed with everything green lately, please embrace yourself for some green posts ahead.

Now on these gems made from recycled stuff. They are pretty great on their own. The filling was tangy with a little hint of matcha. Not overly grassy, because I used very little matcha. I love the fact that it suffices the craving for a piece of cheesecake, without the guilt of ingesting 1000 calories.However, it took all my mental strength for not reaching out for seconds, even when no one was watching.

Most of the Matcha Cheese Tarts were given away, which made me sad, now that I think of it....I should have kept them all to myself. Well,I am not one who will deprive myself, so I made something else to fill up the void quite promptly. It certainly lifted my spirit.

Because the cream cheese batter were in two separate ziplock bags, I had fun piping them out in different patterns. It was quite therapeutic and made me forget about the August heat, well, for a short while. But as you can see, I wasn't exactly creative in the piping department. The patterns are all pretty boring. Maybe I should make another batch of these matcha cheese tarts, and endeavor to make some funky and creative tarts? Alright, I confess I only want an excuse to make another batch soon.

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