Gadgets and Boston Cheesecake on moody Tuesday morning.....

I feel very lethargic lately. And i am always in the foul mood. But i try very hard not to show the moods swing to the children. I know why i am in this quandary and i hope i will be able to pick myself up soon....on last Friday 25th April, a year had gone by since my dad passed on. Still i miss him, still i long to just call him to just pouring my heart out when i am feeling a little down. Abah, al fatihah for you and mum.
I am also feeling so lost knowing a friend is going so far away for a greener pasture who was with me when i was once at the bottomless pit of my life....

But,
when i am feeling blue, i bake....its very therapeutic and i baked cheesecake this morning. I am also showing the few gadgets that i used today. I just love red little juicer and grater that i got from Ikea. The scale which my hubby ordered online and the food processor that i bought here in Seremban a few days after i decided to be very domesticated ha ha ha. I wish i had Cuisineart but heyyy ..... just have to be thankful maaa......i just love this machine to bit, cheesecakes are just a blitz away with this and it can make a mean sambal belacan too. If i had to make sambal belacan in big portion, this the gadget i use. Of course, nothing beat the batu tumbuk but heyy...if you need to feed 10 - 15 people or more, this is the one to use to reduce the mess and the hassle of pounding away. Using blender makes the sambal very watery which is not to my liking....






















This is my version of Boston Cheesecakes recipe loosely adapted from Fantastic Cheesecake book by Alex Goh. I did not have enough cream cheese to follow his recipe to a T, i had to tweak it a bit here and there.




































The original recipe ( my changes would be in blue)
750 gm cream cheese - 500
150 gm castor sugar - 100
30 gm flour - 1 tbs
1/2 tbs vanilla - 2 tsp
zest of 1 lemon
2 tbs lemon juice - half lemon
2 eggs & 1 egg yolk - 1 egg and 1 yolk
150gm sour cream - 100 gm

200gm digestive biscuit + 2 tbs soft butter - pulsed and pressed for the cake base and keep in the freezer while mixing the rest. (I used 7 in springform i/o 8 in )
Cream the cheese, add in the rest of the ingredients in the above order, mixing each thoroughly before the next one. Pour the batter into the prepared biscuits base. Bake in water bath for 60 - 70 min ( or until set) in 150 degree preheated oven. Take out the water and let the cake cool in the oven with door slightly ajar....Cover and refrigerate for a few hours. Can enjoy it plain or with topping like blueberry or kiwi or whatever....i only have the blueberry...