Creamy and delicious: “No bake” (well not totally…) Lemon cheesecake

It’s hot, it’s sunny, it’s summer time and it’s the perfect time for a slice of lemony cheesecake that literally freezes everything around you and make you feel refreshing! The only downside for this dish is that it contains a lot of fat and sugar, which is detrimental to your body. But then all desserts are! And come on, cheesecake isn’t the least healthy choice compare to other stuffs but please, do not try to eat the whole cheesecake by yourself, that’s not recommended :)) This recipe is beautifully simple, it’s not mine but I’ve modified it (I saw it somewhere on the Net, can’t remember right now) as I want something less sweet and more refreshing. So here you go !

*Ingredients:

400 g digestive biscuits
150 g butter
10 g lemon/orange zest
1 1/2 small-medium sized lemons
500 g Philadelphia cream cheese, softened
100 g white sugar
150 ml condensed milk

*Methods:

1. Break the biscuits into small crumbs, I would suggest using a food processor if you want to save a lot of time (especially if the biscuits are tough, some are very tough to break).

2. Melt the butter and mix with the biscuit crumbs until they can form a firm base on the round baking pan.

3. Form the base on the round baking pan with removable side. Bake for 20-25 minutes on 180oC (this is why it’s “nearly” no bake)

4. Squeeze the juice out of the lemons, make sure the seeds are removed. Set aside.

5. Mix all the rest of the ingredients together using a plastic spatula until a smooth consistency has been reached.

6. Take out the base and let it cool down so it doesn’t melt all the cheese filling.

7. Add the filling onto the base and spread it evenly using a spatula (I’m not great at this unfortunately…)

8. Cover and chill in the fridge for at least 3-4 hours to set

9. Serve with fresh berries, mangos, pineapples, or just like that. DONE!

Have fun!

Le Degustationator.

Romantic for two: Tiramisu <3

Hi all!!! 😀 Haven’t been updating for a few days since I was on vacation in Croatia (warm, sunny and lovely beaches => huge thumb up ;D ), time for some new foodie post!

Ok so, I just watched Masterchef U.S a few days ago and recently discovered that “Tiramisu” in Italian means “pick me up” which is unbelievable. At this moment, I can’t think of a dessert that is more romantic than Tiramisu (sounds Japanese to me though :)) ). Oh by the way, you know, after a romantic dinner, you guys share this dessert and the caffeine might help you have the stamina to go to second and third base.. he…he…he…if you know what I mean :-” No but it’s really awesome, my first attempt and it turned out perfect. By the way, it’s really simply to make as well! Can’t get any better. Just to give you a better picture, this dessert is supposed to e perfectly light, creamy, not to sweet, not to bitter but very fragrant due to the espresso and coffee liquor. YUMMY!

Here is the baby ❤ (Modified version of Gordon Ramsay’s Tiramisu)

*Ingredients:

– 500g mascarpone
– 1 tsp vanilla extract
– 3 tbsp Coffee Liquor
– 300ml strong coffee or espresso, cooled to room temperature
– 180ml single cream
– 8 tbsp icing sugar
– 24 lady fingers biscuit
– Espresso powder, to dust
– Cocoa powder, to dust

*Methods:

1. Whisk the mascarpone with the vanilla and Coffee liquor and 50ml coffee, until everything is thoroughly mixed together.

2. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.

3. Pour the remaining coffee into a dish (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Line it in the baking dish.

3. Continue lining the baking dish with sponge. Spoon the mascarpone mix in until the first layer is fully covered.

4. Continue with a second layer.

5. Refrigerate for at least 1 hour to allow the flavours to infuse and the tiramisu to set (so you can cut and plate beautifully)

6. Remove the tiramisu from the fridge. Dust with sifted cocoa and espresso powder to serve.

Delicious!

Le Degustationator.

A taste of America: Apple Pie :) (Bánh táo)

When you think of America, you think of a nice, warm slice of Apple Pie (well, sitting next to a fat, juicy steak of course). This all-time-American favorite dessert is so perfect for any occasion, at any time of the season. But making a perfect Apple Pie isn’t easy, the finishing product has to be absolutely on the mark: the pastry must be crumbly and flavourful, the filling needs to hit the right balance between sweet and sour. Too much nutmeg and cinnamon isn’t great either (not for Swedes… they can take in as much cinnamon as you throw at them). Finally, it has to look good! The good news is that it isn’t rocket science either, a little patience, a little tinkering and a little practice would soon allow you to make the perfect Apple Pie. This is my first time making a real Apple Pie, I and my girlfriend has this thing about carving out “spheres of influence”, she makes desserts, I make savoury stuff but hey, I can’t participate in Masterchef without knowing how to make desserts :)) Nah, joking, I’m not that good. Not the perfect Apple Pie but definitely something you can impress your friends and family. Oh, this time I got some help from my sister as well, kinda like a 60:40 job so I have to give her some credit 😀

*Ingredients:

for the pastry

• 250g plain flour, plus extra for dusting

• 50g icing sugar

• sea salt

• 125gunsalted butter, plus extra for greasing

• 1 egg

• a splash of milk

• a pinch of salt

for the filling

• 3 medium-large apples

• 3 tablespoons brown/white sugar

• 2 tbsp of cinnamom + a dash of nutmeg

• ½ a lemon

• 25 g butter

*Method:

1a. Preheat oven to 180oC

1b. To make the pastry, measure out the ingredients. Use your fingertips to gently work the butter and egg into the flour and sugar  until the mixture resembles breadcrumbs, make sure that the butter is really cold in the beginning.

2. Add a bit of milk and gently mix with your hands until the dough comes together.

3. Wrap the dough in clingfilm and let it rest in the fridge for >30 minutes.

4. Peel the apples, remove the core and slice into fairly thin slices. Shape doesn’t really matter.

5. Melt 25 g butter in a pan, add the apples, add sugar, a pinch of salt and cinnamon, nutmeg.

6. As soon as the apple starts to soften and becomes transparent, add the lemon juice. Let it sit.

7. Dust a clean work surface and rolling pin with flour. Divide your pastry dough into two and roll out one half until ½cm thick.

8. Roll the pastry on the rolling pin then gently ease it out on the baking dish.

9. Add the apple filling.

10. Roll the rest of the dough to make the top of the pie.

11. Brush some egg yolk on top of the pastry. Use your knife and make some incisions on top of the pastry to let the steam escape when cooking in the oven.

12. Bake for 40-45 minutes, until golden brown. DONE! (Serve with some ice-cream or custard cream)

This is how it looks like after I had already taken a piece out 😀

Enjoy!

Le Degustationator.