if the fates allow
look at this recipe and see how fatty you think the cake is.
honestly, the only reason i made this cake was to use up frozen cookie crumbs which resulted from many failed sables. i know, making a cheesecake just to use up cookie crumbs sounds extravagant, but, the only use i have for cookie crumbs is indeed cheesecake. (or to just spoon out and eat.) and if i'm going to make a cheesecake, then i might as well go all the way and make it a decadent one. and i think by its very nature a sable crust makes it even more decadent than a chocolate cookie one, though in a non-dark way.
the one-bowl brownies were indeed easy enough, and turned out very evenly cooked. i still ended up with a lot of surplus even though i reduced the recipe by one-third.
i baked the crust to let it brown slightly first. then i cut up the brownies into small squares and made the cheesecake batter. finally, i dotted the crust with brownie squares, ladled in some batter, dotted with more brownies, ladled in more batter, and so on until all the batter went in.
i baked the cheesecake and removed it when the centre was still a little wobbly, trusting the residual heat in the cake to finish baking the custard. as a result, i think the cake was just barely baked and at its most creamy state, because the top only cracked ever so slightly. (i was baking without a water bath, so i think to manage to bake the cake without the top splitting up was already quite a feat.) after the complete cooldown, i unmolded the cake.
and the final touch: a chocolate glaze. here i did not follow the smitten kitchen recipe, because i didn't have the correct ingredients. so i melted unsweetened chocolate with some butter, added a little icing sugar, and used some golden syrup to further sweeten and give it shine (something i learnt from nigella). then, with the scant amount of glaze, i wasn't going to be able to cover the entire cake, so i dribbled it randomly over the top. nigella would approve, and would let the glaze dribble freely off the sides too.
every mouthful of this cake is like a huge calorie-intake though. but it's yummy, and pretty. you get brownie, and you get cheesecake, and you get a chocolate glaze that is a little smoky from the unsweetened chocolate, and you get freaking sable crust. how much fatter do you want to get? i like the last photo; it shows the crust that i pressed so perfectly evenly into the cake tin, though the brownie cubes look a little too big and unevenly distributed.
i went back to camp tonight with the cheesecake. sam helped me tighten my cube, and improved my permutation of the last layer corners. i also had a chance encounter with PS lau.
when i was on the train home someone sat on my ipod wire, so i was wondering how i would ask her to move away when i had to get off the train. but, seriously, what are the chances someone sitting on your ipod wire stands up and gets off at the same stop as you?
honestly, the only reason i made this cake was to use up frozen cookie crumbs which resulted from many failed sables. i know, making a cheesecake just to use up cookie crumbs sounds extravagant, but, the only use i have for cookie crumbs is indeed cheesecake. (or to just spoon out and eat.) and if i'm going to make a cheesecake, then i might as well go all the way and make it a decadent one. and i think by its very nature a sable crust makes it even more decadent than a chocolate cookie one, though in a non-dark way.
the one-bowl brownies were indeed easy enough, and turned out very evenly cooked. i still ended up with a lot of surplus even though i reduced the recipe by one-third.
i baked the crust to let it brown slightly first. then i cut up the brownies into small squares and made the cheesecake batter. finally, i dotted the crust with brownie squares, ladled in some batter, dotted with more brownies, ladled in more batter, and so on until all the batter went in.
i baked the cheesecake and removed it when the centre was still a little wobbly, trusting the residual heat in the cake to finish baking the custard. as a result, i think the cake was just barely baked and at its most creamy state, because the top only cracked ever so slightly. (i was baking without a water bath, so i think to manage to bake the cake without the top splitting up was already quite a feat.) after the complete cooldown, i unmolded the cake.
and the final touch: a chocolate glaze. here i did not follow the smitten kitchen recipe, because i didn't have the correct ingredients. so i melted unsweetened chocolate with some butter, added a little icing sugar, and used some golden syrup to further sweeten and give it shine (something i learnt from nigella). then, with the scant amount of glaze, i wasn't going to be able to cover the entire cake, so i dribbled it randomly over the top. nigella would approve, and would let the glaze dribble freely off the sides too.
every mouthful of this cake is like a huge calorie-intake though. but it's yummy, and pretty. you get brownie, and you get cheesecake, and you get a chocolate glaze that is a little smoky from the unsweetened chocolate, and you get freaking sable crust. how much fatter do you want to get? i like the last photo; it shows the crust that i pressed so perfectly evenly into the cake tin, though the brownie cubes look a little too big and unevenly distributed.i went back to camp tonight with the cheesecake. sam helped me tighten my cube, and improved my permutation of the last layer corners. i also had a chance encounter with PS lau.
when i was on the train home someone sat on my ipod wire, so i was wondering how i would ask her to move away when i had to get off the train. but, seriously, what are the chances someone sitting on your ipod wire stands up and gets off at the same stop as you?
posted by ivan at 11:40 PM
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