Skip to main content

2 days, 2 cheesecakes!

I guess I just have some 'cheesecake' mood recently- one cheesecake a day! Well, the real reason is that I happen to have so many friends who are really big fan of cheesecakes. And I'm just such a good person XP.
I tried two recipes: the first is a really 'heavy' one-lots of cream cheese, some sour cream, a little bit butter.
 The second contains similar amount of cream cheese, sour cream and heavy cream. They are quite different, but both are amazing! With more cheese, the heavier one is so rich and cheesy, vs. the lighter one is more moist and soft, but rich still.
 (I also tried a 'light' version before, using only cream cheese and milk- it melts in your mouth!)
The recipes are from some Japanese bakers. I really like Japanese cheesecakes, which seem to be more delicate. (I used to think there couldn't be bad cheesecakes, until I tried some ones literally with NO cheese flavor, and super sweet!) Be nice to yourself, from making your own cheesecakes :)

The two recipes:first one http://blog.sina.com.cn/s/blog_5ee07fa70100gc49.html
                            second one http://www.xiachufang.com/recipe/1069168/

Comments

Popular posts from this blog

Continue the whole crepe theme: cocoa& banana infused crepe cake

I've been making crepe cakes in a row for three weeks! That sounds ridiculous even to myself, but I just like to keep practicing one recipe until I finally feel happy about it. As a result, I never get the have the 'beliked' cakes often. Now, after my crepe cake battle, I did learn some tricks, especially about how to have really thin crepes. Let's have some troubleshooting, shall we? For those who are not familiar with crepe cakes, or care only about how they taste but never bother to know how they're made, crepe cakes are assembled by layers of crepes, filled with cream in between. To make a crepe cake, you make the crepes individually, let them cool, and layer them to compose the cake with the cream as 'glue'. The whole process is nothing fancy, just get your 'bricks and cement' ready and be a good builder! What is tricky are the quality of your materials, in other words, to get your crepes as thin as possible. There are professional crepe ...

What should I do now? Figure out a great scientific problem or MAKE SOME ECLAIRS

This week has been CRAZY!! (Whoops did I say that sometime somewhere already?) But I mean for real! I'm just constantly going through my forever confusion about many: life, science, science, life, what to have for lunch today lol, WHAT DOES DNA REPAIR HAVE TO DO WITH T CELL FUNCTION??? OK, the last one is just the 'brilliant' qualify exam (FYI, qualify exam is the test I need to take in order to become a phD candidate which I'm not yet) topic that I somehow came up with! And all my last week was all about this wild idea... I don't want to talk more about that- I've bored my lab mates enough and I'd better make a STOP. On the other hand, science is just all about someone coming up with crazy idea and someone else prove it right (or wrong). It's fascinating if you think of it in this way, but it is always so ambiguous, too. I get lost so easily T^T......I always feel it is so hard to feel fulfilled from experiment, which is a different story for bakin...

When kitchen meets experiment- make your classic sourdough bagel with 'lye'

Yes, it is correct- I ordered some food-graded lye on Amazon. If you are not familiar with lye, aka sodium hydroxide here, it is actually a very corrosive chemical. You know, my nerdy scientists, we use it in lab all the time. But when it comes to making pretzels and bagels, do you also recognize that the classic pretzel wash has lye in it. A quick dip in the magical/alkaline water creates a rich brown sheen with thin crust on the dough. Sounds intimidating, it is acceptable for someone who deals with other hundreds of millions of 'sort-of-scary' experiment every day lol. (I've been thinking about what my years of labwork& research have brought me for my life: for real, protocol reading and testing things out.) Plus I'm just such a bagel fanatic- that explains a lot. I guess I fell in love with bagels even before with New York City, where the best bagels are made. Toasted bagel, cream cheese and some slices of smoked salmon makes those busiest New Yorker...