before i update on my life in loughborough and on my travels, i HAVE to tell you about my crazy-about-cheesecake days last week and show you the pretty pictures. i’m pretty sure you’ll ooh and ahh as much as i did while making/eating/taking photos of it (:
some singaporeans whom i met at the chinese fellowship in loughborough invited me and a friend to their house on the last day of chinese new year for a meal and we decided to contribute by making cheesecake. i was a little worried that they wouldn’t have the ingredients i use back home when i make the cheesecake but most of the stuff was at tesco’s so all was well. we even bought blueberries for garnishing – 2 boxes for 3 pounds, which i think by singapore standards is reasonable, if not cheap.
4 of us then set off to start making the cheesecakes – one for the dinner at our friends’ house and one for us NUS exchange students. we got it done quite quickly - much faster than back home where i usually make it alone.
as dinner was finishing in butler that night, i went to the stove and experimented with the blueberries, trying to heat and mush them in a pot over the stove with a little bit of water and sugar/honey to make blueberry sauce. it worked! i was really pleased with it.
– the four “dessert chefs” all in smiles with the yummy cheesecake. look at the oozy blueberry sauce! yummy (:
the next day, we brought the second cheesecake to the dinner at the other singaporeans’ house, not far from butler. this one was more special as it had two layers – the usual digestive layer and a chocolate brownie cookie layer. (i couldn’t find oreos at tesco’s so we made do with another different coloured biscuit.) had more difficulty cutting this one as it was more frozen than the first one but nonetheless, dessert was served. presenting: refridgerated two-layered cheesecake with homemade blueberry sauce served with ice cream on the side! (thanks jo for the pictures!)
“heavenly” is probably something nigella would say. wouldn’t you agree? (:
