Hi everyone! The past few months have been quite a wild ride, and I just realised that I haven’t posted in so long! With lockdown and school closure and then return to school again, life really had taken many different turns since the beginning of January. So I am so glad that restrictions are starting to lift again as we entered Easter holiday. 😅 (Plus I am literally dying for a haircut lol! 💇♂️)
Meanwhile, happy Easter Sunday to everyone! I decided to make a Easter theme mango cheesecake today after being so inspired by all the amazing bakes I saw on Instagram. It’s been a while since I have baked something more elaborated, so it’s a refreshing feeling to get back into! 😃
Sorry to not have posted in a while. Work has started to pick back up again, so I have been doing various things over the past weeks. 😅 My first week back to work just happened to coincide with also the hottest week in the UK. ☀️🔥🔥 (Literally right now can’t survive without a constant supply of ice cream haha!🍦🍦) Not sure if it was the weather or the lack of moving around in the past months, but the walk to work had been strangely exhausting. 😶 Having said that though, it was nice to be back in a familiar setting in some form and enjoying a change of scenery for the first time in months! 😁
The heatwave has obviously made more people going out to parks and beaches to enjoy the sunshine. Perhaps I am just a bit more wary, so meanwhile I am still trying to avoid crowded places and keep to social distancing. Doesn’t necessary help though that my apartment can get very steamed up during midday from the heat (even with all the windows wide open!) 🥵🔥🔥 So I took some time to make sure that there is something cool and chilled to enjoy at home. 😉
This Oreo and strawberry chilled, no-bake cheesecake is very easy to make. It is done by simply whipping up cream cheese and double cream using an electric whisk. Cookies and cream. 🍪 Strawberry and cream. 🍓 You have them all in one package! ❤️
Last day of my holiday today, and I am testing my new mixer (which I bought after breaking my electric whisk… 😖😖) Sometimes, you really do just feel an urge to bake something you’ve been craving, and today, cheesecake was my choice.
I opted for a Japanese soufflé cheesecake, which is a very light baked cheesecake that has a fluffy texture of a soufflé. It is traditionally baked in a bain-marie. When I visited Japan many years ago, this was one of those sweet treats I would actively look for, and I once had what I thought was the best cheesecake of my lifetime lol. 😋
I chose to top mine with fruits to add some acidity and freshness to the cake, but it’s just as good to eat as a plain cake! 👍
Japanese Soufflé Cheesecake
Quantity: 1 cake
Ingredients:
200g cream cheese
3 eggs, separated
90g caster sugar
30g cornflour
50g milk
2 tsp lemon juice
1 tsp salt
Method:
1. Preheat the oven to 180C/350F/gas 4.
2. Beat the cream cheese until light and creamy.
3. Add the yolks, half of the sugar, cornflour, milk, lemon juice and salt to the cream cheese. Fold gently until well combined.
4. Use an electric whisk to whisk the egg white. Add the remaining sugar a little a time as you are whisking. Whisk until white egg is stiff.
5. Fold the egg white gently into the cream cheese mixture until well combined.
6. Line your cake tin with baking parchment and secure with paper clips. Pour your cake mixture into the tin.
7. Place the cake on a tray filled with hot water and bake for about 25 minutes, or until golden and well-risen.
8. Cool and remove baking parchment before serving.
Tango's Baking 