Saturday, February 2, 2008


It was a shocking moment when I mistakenly poured milk rather than yogurt into my mixing bowl. The similar packaging was to blame and also.... chinese-labelled was not my favorite language.

The result was great though. It's lighter than I expected, (ah yes, the milk indeed softened up the texture). For those who are a big fan of thick/dense cheesy texture like New York Cheesecake may not like this. It's fork tender, cake-liked, yet give you the sense of what you're having, a cheese cake.

The recipe is in Chinese, yes, Chinese it is. I figured out later that what I read (in chinese) as yogurt was wrong. Well, the recipe, actually, calls for sour creme. I tried the same recipe in the following week with yogurt and it tasted as great. I believe milk and yogurt are interchangeable (?). My friend who doesn't like yogurt in any of her meal said that she could quickly smell yucky sour yogurt taste. Poor girl.

I like it anyway and I give this a 9 out of 10. The cracker base is nice too but if you keep it longer in the fridge, cheesecake would weep and make the bottom a wet one.

The next best thing about cheesecake is that it can be kept in the fridge up to a week and even taste better in later days.

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