I made a cheescake last night and put it in the fridge. This morning, I received an SMS from my husband:

“Hi, trying cheesecake now. Fantastic. There are reasons to keep loving you! X”

He is pretty sweet, isn’t he?

Despite being married for quite a while, we still remain sweet to each other. We always kiss good bye – it comes so naturally to us. It’s actually another friend who noticed and asked another western friend of hers why he doesn’t kiss goodbye, thinking it’s the western norm…

We often tell each other “I love you”. It doesn’t cost anything to show our affection. When you say “I love you”, it reminds you that you have someone to love. You ARE in love. Even if you don’t get the loving feeling, hopefully the one whom you say it to believes that you actually love him/her, feels more loved after hearing what you say, and love you even more. It’s a no cost investment to express your love, isn’t it? So, why not?

Be sweet. Make something special for your loved ones.

Here is the recipe of the cheesecake with LOVE:

Ingredients

125g digestive biscuits

75g melted butter

300g cream cheese

60g icing sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

250ml double cream

2 tablespoon sugar

2 teaspoon cornstarch

1/4 cup water

1 cup blueberries

1 tablespoon lemon juice

Method

1. Crush digestive biscuits into crumbs, then stir in the melted butter.
2. Press the biscuit mixture into a 20cm springform tin.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Whip the double cream, then fold it into the cream cheese mixture.
5. Spoon the cheesecake filing on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. For the blueberry topping, mix sugar, cornstarch, water, and lemon juice in small saucepan. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Spread on top of cheesecake and refrigerate.

Tips

1. Digestive biscuits can be crumbled in a food processor. The manual method is to put biscuits into a ziploc bag, crush them with a rolling pin.
2. Be sure you line the cake tin with baking paper. Biscuit base tends to stick to the tin and it’s hard to take it out.
3. It takes time to set the cheesecake filing. Do not spoon the blueberry topping over the cake until it’s set. Otherwise it won’t look clean.
4. The blueberry topping takes 24 hours to properly set in shape. In terms of timing, make it immediately after you make the cake, but chill it separately in the fridge. Spread it over the cake after at least 3 hours, and then chill for a day to get a nice layer of blueberry topping.

Tags: blueberry, Cheesecake, dessert, food, foreigner, gweilo, love, Nigella Lawson

For our New Year gathering we promised to supply desserts for our good hosts and friends – meaning that we would prepare homemade efforts and not simply take the easy option of something from Cova. Truth is, we

Tags: baked cheesecake, Cheesecake, dessert, ginger, Irish Cream, lemon, lemon mascarpone cheesecake, mascarpone, Tiramisu