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Credits
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons Greek yogurt
- 1 cup sugar
- 1 large egg
- 1/2 cup sourcream
- 2 tsp sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate chips plus more for sprinkling the top of cake
- 1 pound strawberries, hulled and halved
Instructions
- Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
- Sift flour, baking powder, and salt together into a medium bowl.
- In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.
- Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in sourcream and 2 tsp sugar, vanilla.
- Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
- Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
- Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easil
Friday, October 3, 2014 | 8:55 PM
Chocolate Matcha Bundt Cake
Chocolate Mixture
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
Matcha mixture
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
Wet ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
- Preheat oven to 325 degrees.
- Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
- With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
- In another small bowl, do the same for the matcha mixture.
- Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
- Divide the creamed mixture evenly in two separate bowls.
- Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
- Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
- Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
- For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
- Bake for about 1 hour and 15 minutes.
Read more at http://www.bakerella.com/bundt%e2%80%a6-whats-matcha/#qu3gqTfu1XWJGobe.99
Wednesday, June 18, 2014 | 9:04 PM
Attained the right texture for cheesecake by baking it till it is wobbly in the middle, even Tati suspected it was uncooked at first. Turns out cheesecakes continue baking even after you turn off the heat. But it is crucial to let it cool gradually by leaving it in the unheated oven for approximately 1h, then cooling it outside the oven till it's rtp before placing in the fridge! It also firms up when it chills in the fridge. Long story but note to self and you if you're interested:P
Directions:
Friday, June 28, 2013 | 12:07 PM
It's very heartening to see people loving the things you cook :)
Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew
Friday, March 8, 2013 | 10:56 AM
Tati dressing the cheesecake up with pistachio bits :)
Serves 10
Ingredients:
Pistachio Graham Cracker Crust
1/4 cup shelled, unsalted pistachios
1/4 cup granulated sugar
1/4 tsp. coarse salt
5 tablespoons unsalted butter, melted and cooled
Filling
2 pounds cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
1/2 tsp. coarse salt
2 teaspoons pure vanilla extract
1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
Dressing
1/2 cup apricot jam
1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (1/2-pint) containers raspberries
Confectioners' sugar for dusting (optional)
Directions:
1. Preheat the oven to 300F-degrees. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 x 2 inch cake pan, set aside.
2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan. Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake. Dust with confectioners' sugar, if desired.
Macros per serving: Calories: 358 kcal Carbs: 44g Fat: 17g Protein: 11g Sodium: 472mg Fibre: 3G
Credit: SoNo Baking Company Cookbook
Friday, June 28, 2013 | 12:07 PM
It's very heartening to see people loving the things you cook :)
Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew
Friday, March 8, 2013 | 10:56 AM
Cake didn't turn out like those carrot cake in cafes. It was a little moister.
Sam's Famous Carrot Cake
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tso baking soda
2 tsp ground cinnamon
1/4 ts. salt
2 cups shredded carrot (I used 3 cups to make up for the lack of coconut)
1 cup flaked coconut (I omitted)
1 cup almond, choppeD
1 cup can crushed pineapple without juice (or strawberries)
1 cup raisins
Cream Cheese Frosting
425 g cream cheese, softened
3 tablespoons unsalted butter softeneD
2 cups confectioners' sugar
2 1/2 tbsp buttermilk
1/2 tbsp unsalted butter
Instructions:
1. To make cake: Preheat the over to 350 degrees F (I baked at 160C for flat layers), grease 9" pan.
2. Sift all dry ingredients, set aside.
3. Combine carrot, coconut, pineapple, walnut and raisin. Set aside.
4. Whisk egg, buttermilk, oil, sugar and vanilla in a large bowl.
5. Whisk in dry ingredients, then carrot mixture. Pour into a prepared pan, bake for 40-50 minutes. Check with toothpick.
6. To make frosting: Beat the softened cream cheese and 3 tbsp butter with an electric mixer on low speed until homogenous, about 3 to 5 minutes.
7. Add the confectioners' sugar, buttermilk, 1/2 tbsp butter and beat until well blended, up to 3 minutes longer.
Adapted from: allrecipes.com (for the cake), The Dessert Bible(for the frosting)
Tuesday, January 29, 2013 | 9:17 AM
Rocky Road Tart
Ingredients
Crust
170g digestive biscuits
1 tbsp sugar
1/8 tsp salt
5 tbsp unsalted butter, melted
Ganache and filling
425 g semisweet chocolate (I used 55%), coarsely chopped
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup whole toasted salted almonds
Topping
3/4 cup mini marshmallows
1/4 cup whole toasted salted almonds, coarsely chopped
57 g semisweet chocolate (again I used 55%), coarsely chopped
1. Make the crust: Preheat oven to 170 deg C. Pulse digestive biscuits, sugar, salt in a food processor until finely ground. Transfer to a bowl, stir in butter until combined.
2. Press mixture into a 9 inch springfield pan or cake ring set on a parchment lined baking sheet. Press mixture evenly into bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cook completely on sheet on a wire rack.
3. Make ganache: Coarsely chop 283 g semisweet chocolate. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat. Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan. Whisk mixture into melted chocolate, and remove from heat.
4. Coarsely chop remaining semisweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture over bottom of cooled crust. Reserve 1 cup chocolate-egg mixture for topping, and PR the rest everly into crust (do not overfill). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, set aside at room temperature.
5. Make the topping: toss together mini marshmallows, chopped almonds and sprinkle over filling. Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 30 minutes before unmoulding and slicing. Tart can be refrigerated, covered, up to 3 days.
Note: the eggs in this recipe are not fully cooked; it should not be served to pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Alternatively, you may substitute 1/2 cup of silken tofu. Tofu can be eaten raw.
Adapted from: Martha Stewart's Pies and Tarts
Thursday, January 24, 2013 | 7:48 AM
Chocolate Cake with Vanilla Frosting and Ganache
Ingredients:
Chocolate Cake:
1 1/2 cups all purpose flour
2 tbsp corn starch
2/3 cup natural unsweetened cocoa
1 1/4 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup milk
2/3 cup hot water
Buttercream Frosting:
1 1/2 cups butter
1 teaspoon vanilla
6 cups powdered sugar
4-8 Tablespoons milk
2/3 cup semi-sweet chocolate morsels, if desired
Chocolate Ganache:
3/4 cup heavy cream
1/4 cup butter
3/4 cup semi-sweet chocolate morsels
12 kitkat bars
Directions:
For the cake:
Preheat oven to 350 degrees. 1. Grease the bottom of two 9-inch cake pans.
2. Sift dry ingredients together and place in a large mixing bowl. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
3. Scrape down the sides of the bowl and add hot water and mix together.
4. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.
Frosting:
1. Beat the butter in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in several additions, scraping down the sides after each addition.
2. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency. Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.
For the ganache:
1. Heat cream and butter in a saucepan until melted and remove before it starts to boil.
2. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
3. Let cool until thick and pourable. The ganache can take a bit to thicken, about 20 mins. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth
To assemble:
trim tops off of cake layers with a long serrated knife so they have a nice, flat top.
Place one layer bottom side up on cake stand.
Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs.
Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream.
This will help you keep all those crumbs from getting caught in your pretty work.
Stick the kitkats around the cake evenly.
Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides. Using a flat surface, create the twirls. :)
Adapted from: bakerella
Thursday, January 10, 2013 | 11:26 PM
Thursday, January 3, 2013 | 10:53 AM
Sam's Famous Carrot Cake
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tso baking soda
2 tsp ground cinnamon
1/4 ts. salt
2 cups shredded carrot (I used 3 cups to make up for the lack of coconut)
1 cup flaked coconut (I omitted)
1 cup almond, choppeD
1 cup can crushed pineapple without juice (or strawberries)
1 cup raisins
Cream Cheese Frosting
425 g cream cheese, softened
3 tablespoons unsalted butter softeneD
2 cups confectioners' sugar
2 1/2 tbsp buttermilk
1/2 tbsp unsalted butter
Instructions:
1. To make cake: Preheat the over to 350 degrees F (I baked at 160C for flat layers), grease 9" pan.
2. Sift all dry ingredients, set aside.
3. Combine carrot, coconut, pineapple, walnut and raisin. Set aside.
4. Whisk egg, buttermilk, oil, sugar and vanilla in a large bowl.
5. Whisk in dry ingredients, then carrot mixture. Pour into a prepared pan, bake for 40-50 minutes. Check with toothpick.
6. To make frosting: Beat the softened cream cheese and 3 tbsp butter with an electric mixer on low speed until homogenous, about 3 to 5 minutes.
7. Add the confectioners' sugar, buttermilk, 1/2 tbsp butter and beat until well blended, up to 3 minutes longer.
Adapted from: allrecipes.com (for the cake), The Dessert Bible(for the frosting)
Tuesday, January 29, 2013 | 9:17 AM
Rocky Road Tart
Ingredients
Crust
170g digestive biscuits
1 tbsp sugar
1/8 tsp salt
5 tbsp unsalted butter, melted
Ganache and filling
425 g semisweet chocolate (I used 55%), coarsely chopped
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup whole toasted salted almonds
Topping
3/4 cup mini marshmallows
1/4 cup whole toasted salted almonds, coarsely chopped
57 g semisweet chocolate (again I used 55%), coarsely chopped
1. Make the crust: Preheat oven to 170 deg C. Pulse digestive biscuits, sugar, salt in a food processor until finely ground. Transfer to a bowl, stir in butter until combined.
2. Press mixture into a 9 inch springfield pan or cake ring set on a parchment lined baking sheet. Press mixture evenly into bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cook completely on sheet on a wire rack.
3. Make ganache: Coarsely chop 283 g semisweet chocolate. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat. Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan. Whisk mixture into melted chocolate, and remove from heat.
4. Coarsely chop remaining semisweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture over bottom of cooled crust. Reserve 1 cup chocolate-egg mixture for topping, and PR the rest everly into crust (do not overfill). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, set aside at room temperature.
5. Make the topping: toss together mini marshmallows, chopped almonds and sprinkle over filling. Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 30 minutes before unmoulding and slicing. Tart can be refrigerated, covered, up to 3 days.
Note: the eggs in this recipe are not fully cooked; it should not be served to pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Alternatively, you may substitute 1/2 cup of silken tofu. Tofu can be eaten raw.
Adapted from: Martha Stewart's Pies and Tarts
Labels: Cakes, Pastries, Recipe
Thursday, January 24, 2013 | 7:48 AM
Chocolate Cake with Vanilla Frosting and Ganache
Ingredients:
Chocolate Cake:
1 1/2 cups all purpose flour
2 tbsp corn starch
2/3 cup natural unsweetened cocoa
1 1/4 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup milk
2/3 cup hot water
Buttercream Frosting:
1 1/2 cups butter
1 teaspoon vanilla
6 cups powdered sugar
4-8 Tablespoons milk
2/3 cup semi-sweet chocolate morsels, if desired
Chocolate Ganache:
3/4 cup heavy cream
1/4 cup butter
3/4 cup semi-sweet chocolate morsels
12 kitkat bars
Directions:
For the cake:
Preheat oven to 350 degrees. 1. Grease the bottom of two 9-inch cake pans.
2. Sift dry ingredients together and place in a large mixing bowl. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
3. Scrape down the sides of the bowl and add hot water and mix together.
4. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.
Frosting:
1. Beat the butter in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in several additions, scraping down the sides after each addition.
2. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency. Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.
For the ganache:
1. Heat cream and butter in a saucepan until melted and remove before it starts to boil.
2. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
3. Let cool until thick and pourable. The ganache can take a bit to thicken, about 20 mins. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth
To assemble:
trim tops off of cake layers with a long serrated knife so they have a nice, flat top.
Place one layer bottom side up on cake stand.
Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs.
Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream.
This will help you keep all those crumbs from getting caught in your pretty work.
Stick the kitkats around the cake evenly.
Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides. Using a flat surface, create the twirls. :)
Adapted from: bakerella
Thursday, January 10, 2013 | 11:26 PM
I'm a big fan of Amanda at Crumbs and Cookies and I secretly wish I can try all her recipes. Here's one.
Japanese Tofu Cheesecake makes 6 glasses
If you like your cheesecake more tangy, up the amount of yogurt but be sure to subtract the equivalent from the cream cheese and/or tofu. Similarly, feel free to increase the amount of cream cheese if you like your cheesecake cheesier, but be sure to decrease the equal weight of from the other two ingredients.
135g digestive biscuits, crushed finely 62g melted butter 150g silken tofu 100g cream cheese 50g yogurt (I used sour cream- yogurt was MIA at the moment) 50g whipping cream 50g sugar 1 tbsp lemon juice 5g powdered gelatin 50ml hot water
Mix the crushed digestives and melted butter together in a bowl. Divide the mixture equally amongst the 6 glasses.
Pour the hot water into a small bowl and sprinkle over the powdered gelatin evenly.
In a blender, combine the tofu, cream cheese, yogurt, whipping cream, sugar and lemon juice and blend until completely smooth and combined. When the gelatin has softened, pour it into the blender and blend until combined. Pour the cheesecake batter in equal amounts into the glasses. Refrigerate until set, at least 3 hours.
Credit: Crumbs and Cookies
Thursday, January 3, 2013 | 10:53 AM