 |
This is a sure-favourite for cheese lovers
|
 |
| Walnut Orange Baked Cheese Cake |
 |
| Who would ever say no to cheese, anyway? |
As much as I would like to spend time surfing the internet and blogsphere, I could not forget the fact that I have a day job. Sometimes, I would try to forget the fact that I have tonnes of things to be done and dreaming of being able to update my blog almost every day. Or even dreaming of the idea that my kitchen is indeed my office, but to whom am I to lie anyway? Myself? Hmm.. it's so funny to think that I once dreaming of climbing the best position in my job, and yet now, I dream of setting up my office in my kitchen or vice-versa. I am blabbering now, as I don't know whether I have the time update this blog again. Probably this is my last entry for this month, or maybe there will be another entry.There are so many things I have wanted to share with the readers of this blog, but things are getting busy at my work place. I could not simply procrastinate things anymore, if not people are going to chase me, for there are many tasks to be completed. Well, any way- I would like to share the recipe of my favourite cheese cake. I have adapted it from my old cook book. The original recipe used Ricotta cheese.
Here it goes;
Ingredients;
115g/ 4 oz/ 1 cup walnut pieces
150g/ 5 oz/ 2/3 cup butter, softened ( I used SCS unsalted butter)
150g/ 5 oz/ 2/3 cup caster sugar ( You could reduce the sugar by 2-3 tbsp)
5 eggs separated
finely grated rind of orange
150g/ 5 oz/ 2/3 cup of cream cheese ( I used the whole tub of SCS cream cheese) - You could use Philly's too
40 g / 1 1/2 oz/ 6 tbsp plain flour
To finish;
60 ml / 4 tbsp apricot jam
15ml/ 1 tbsp water
30ml/ 2tbsp orange juice
50g/ 2 oz plain chocolate, shaved or grated ( I used the Collata Chocolate - found in Malaysian bake stores -a brand of chocolates used by professional chocolatiers- not easily melt- great for shaving and grating)
How;
1) Preheat the oven to 120c for 7-8 minute. (I used electric conventional oven).Grease and line the base of a deep 23cm/ 9 inch round, loose-base cake tin. Roughly chop the walnuts and toast them lightly.
2) Cream the butter and 115g/4 oz/ 1/2 cup of the sugar until light and fluffy.
3) Then, add in the egg yolks, orange rind, cream cheese, flour and walnuts . Mix well.
4) In another clean bowl, whisk the egg whites until stiff . (Note; your whisks must be clean from grease, water, oil or butter- if not your egg whites would not be stiff after whipping. You could always wash your whisks again after the creaming of butter process)
5) Gradually, whisk in the remaining sugar. Fold a quarter of the whisked whites into the ricotta mixture. Carefully fold in the rest. Turn the mixture into the prepared tin. Bake for about 30 minutes until risen and firm.
6) Leave to cool in the tin.
7) Transfer the cake to a serving plate. Heat the apricot jam with the water in a small saucepan. Press through a sieve into a bowl; stir in the orange juice. Brush over the top and sides of the cake. Scatter the cake generously with the shaved/ grated chocolate.
8) Arrange some strawberries or cut oranges on top of the cake. Make sure you have drizzle the apricot jam on the cut strawberries and oranges.
9) Keep the cake in a closed container, and place in a refrigerater. Keep cold.
On a final note, Happy Sunday everyone....
 |
| Now, that's a cheesy temptation...... |
