My Other Hobby

Most of my friends don't believe when I told them I have a recipe book. The recipe book was inspired by my Aunt Agnes who has both a beautiful handwriting and has kept a thick book of recipes since the time she was crazy fan of HK singer Agnes Chan. 

My favourite recipe in my recipe book is Cotton Cheesecake, and here is the recipe I've taken from Simply Her Magazine. 

Cotton Cheesecake

Note: I haven't altered the ingredients to suit the low fat diet. 

Preparation time: Approximately 25 minutes

Cook: Approximately 60 minutes

Serves: 6 persons

Ingredients: 

30g butter

150g cream cheese

50g fresh milk

4 eggs, yolks separated from whites

1 tablespoon lemon juice

25g superfine flour

25g corn flour

1/2 teaspoon cream of tartar

100g sugar

Method: 

1. Preheat oven to 150 degrees C. Grease a 22cm cake tin and line base with grease-proof paper. Set aside.
2. Using a double boiler, bring butter, cream cheese and milk to a boil. Stir to avoid lumps. 
3. Remove from heat and add egg yolks, followed by juice.
4. Add both flours and mix well. Set aside. 
5. Using an electric mixer, whip egg whites, cream of tartar and sugar until soft peaks form. 
6. Fold cream cheese into mixture. Pour mixture into cake tin and bake in oven for about 60 minutes. Leave cake to cool in baking tin before removing.

Lazy Person Cheesecake

Everyone who knows me well, knows that baking has never been my strength. A colleague has shared with me her passion in baking, and enthusiastically e-mailed me her one and only recipe that doesn't involve baking: No bake cheesecake. It reads easy. I am going to keep this recipe in my blog, so it's easy for me to find it when I feel like baking one after I retire haha!

Ingredients A:
1 cup yoghurt (250ml)
1 cup thickened cream (250 ml)
1 piece cream cheese (250 ml)
2 Tbs sugar
1 Tbs gelatine
2 Tbs hot water
1/2 packet jelly crystals

Ingredients B:
125g butter (melted)
200g Digestive biscuits

Instructions:
1. Dissolve gelatine in hot water and blend with ingredients A until smooth.
2. Crunch Digestive biscuits and add in melted butter. Mix well and press into pie tin to form a biscuit base.
3. Pour blended mixture over biscuit base.
4. Refrigerate cheesecake for about 1 hour or until the cheesecake is firm.
5. Cut and serve.