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do pardon my 3 days old cake! procrastinated too long before i decided to do up the white choc + dark choc shavings

Another something that was thrown together to free up my freezer space!

I’ve had the chestnut puree up there in the freezer for the longest time — Pssttt, since my Mont Blanc cake! But since the puree was still in its tip top flavour (i tested :P), i decided to go ahead and whip up something which i had concocted in the head ever since i threw my purple sweet potato puree up there 2 weeks ago.

Because i didn’t want sour cream topping on it, i had to think of something to replace it. Initially, i wanted dark chocolate ganache but i thought the taste will not sit that well with chestnut and sweet potato. Then i thought of white chocolate!

I didn’t have a recipe to whip up white chocolate + fresh cream, so it was done pretty anyhow. My first attempt was quite a disappointment. It was too soft, the shape doesn’t hold at all. But instead of throwing it away, i turned it into something friggin’ decadent – White Chocolate Crème which i failed to guard. Failed to guard from the monster in me. Haha!

Out of 4 cups, which i was supposed to photograph the next day to share on this blog, i finished 2. As for the other 2 cups, i couldn’t possibly say no the boys right, since the mother was eating it herself! Heh!

But something good did happen out of it though. Because of this kitchen disaster, i won a FN goody bag from Food Network Asia!

Chestnut & Sweet Potato Cheesecake with White Chocolate

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Chestnut Cheesecake

250g cream cheese
2 eggs
2 egg yolks
1/3 whipping cream
1/2 tsp vanilla extract
1 tbsp rum
1/2 cup chestnut puree, sweetened

Beat the cream cheese until smooth. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese. Pour in the whipping cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée.

Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes at 150C on the lowest rack.

Sweet Potato Cheesecake

250g cream cheese
40g castor sugar
1 egg
75ml cream
1/4 tsp salt
3/4 cup sweet potato puree

Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed sweet potato and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake at 150C for 45-60 minutes or till the edge of filling is set. Cool on rack completely before refrigerating.

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Verdict :

Well, if you love cheesecake, you’ll love this.

I heart the chestnut cheesecake quite a bit. Though subtle, i could still taste the chestnut. As for the sweet potato cheesecake, my first thought was, eh?!? rose flavour?!?! You can’t really detect the sweet potato incorporated in it. Perhaps because sweet potato doesn’t have any distinct taste? *shrugs*

So, eating this cake layer by layer is a big no no, but then.. who eats cakes like these layer by layer?!?!

You do take 1 mouthful don’t you? You know, a spoonful of everything together [oreo crust, chestnut cheesecake, sweet potato cheesecake and white chocolate fresh cream with dark chocolate shavings] ?

If you do, then this cake is absolutely irresistible.

You really just can’t stop at 1 slice!


I’m submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must for the first time!

Upset over little things.

Mood swings.

Stressed.

Fiery temper.

Moody.

These traits certainly scream ME lately.

I’ve not been nice and the family feels it too. It’s really quite unusual because i’m normally chirpy, bubbly and basically, a happy person.

It could be the exam (and nope, it’s not even my exam!) or it could be PMS (heck, i never get PMS!) but whatever it is, i sure hope it’s just a phase. Life is currently on the fast lane. Every second is precious. I’ve been so busy that i didn’t even have time and chit chat on the phone with bff for the longest time!

Sure, i’ve been updating the blog pretty frequently but that’s because this is how i unwind whenever i’ve the chance to do so otherwise i’ll probably go cwaazeeee! But coming online now usually means –

. turn on PC
. pick and edit photos
. write up blog post
. publish
. turn off PC

Sigh.

I no longer have time to blog hop from one to another leisurely. I no longer have time to drool over pretty photos. I no longer have time to stop by and say HELLO.

To those of you who have been leaving comments here with your unconditional love, i thank you from the bottom of my heart. I really do feel the love, you know? Blogging [baking/cooking + styling + photography + editing] is a lot of hard work, but thankfully, i enjoy it quite a bit. Your comments are precious and they really do keep me going, which explains why i never fail to reply each and everyone of you in all my posts. They make me smile, laugh and giggle like a school girl sometimes. Yes, i do get strange stares pretty often because i simply couldn’t wipe off the silly grin on my face at public places when i happen to read your comments at that point of time. Heh.

So yes, again, thank you my lovely friends… xoxo!

Dear 10th of May, now now.. will you please come soon?

Lunch is a boring affair at home, on weekdays (+ Saturday) that is. Oh wait, make that weekends too… since we always eat the same thing on Sunday! –> man, you have NO idea but ermm, nope, i’m not really complaining though.. because i do look forward to that piping hot bowl of fishball noodle with fried fish fins no matter how boring it is. Heh.

Anyway, i got some dried shrimp noodle from the wet market sometime ago, which was highly raved by the friendly and chatty po-po which i had no recollection at all until last week. Seeing that i have a few drumsticks in the freezer, i rolled up my sleeves and got down to some serious work (heh..as if!).

This dish was roughly thrown together, praying hard that the boys might like it. They are a bunch of fussy brats! But whether they still need to eat it or not is another story altogether though… *wicked grin*

Chinese Shrimp Noodle with Grilled Chicken

(serves 4)

2 big bowls of ikan bilis – anchovy stock (i measure according to the noodle bowl which i usually use)
4 x shrimp noodle
a bunch of blanched chye sim
fish sauce, to taste
pepper, to taste

For chicken

4 drumsticks
honey, to glaze
(A)
1 tbsp oyster sauce
1 tsp soy sauce
few dashes of sesame oil
few dashes of pepper
a dash of shaoxing wine

To serve

fried shrimps, optional
dried shrimp sambal belacan — a MUST!

shrimp noodle

To cook chicken

1. Preheat oven to 190C.
2. Marinate chicken with all ingredients (A) for at least 15 minutes.
3. Grill chicken for 10 minutes or till golden brown, turning once.

To cook noodle

1. Boil noodles in the stock until al dente.
2. Serve with piping hot golden chicken and blanched vegetables immediately.

So how did my boys like it?

Errrmm… they loved the chicken but they don’t quite like the idea eating the chicken with noodle soup though.

To them, grilled chicken must be eaten with my chicken flavoured rice // chicken rice way. Soaking the crispy chicken skin in the soup is a total waste, the boys mused.

Hmph!

(for the record, the soup was really very little. You know, just enough to soak the noodle up to its knee that’s all)

But will i cook this again? Naaahhh… If the boys don’t fancy the idea of having grilled chicken in noodle soup, then no grilled chicken in noodle soup it is.

However, i’ll probably do some tweaks here and there, such as serving the grilled chicken with kon-lo (dry) noodle instead of soup! ;)

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