Thursday, July 26, 2012

My two years blogging and a brief reflection

Tomorrow is my 2nd "Blogivesary" and I am still busy blogging and still have so much to write about and share. LOL!

My son’s boss shared this article by Tim Kreider on his facebook one day and this is too good not to share with you guys. Here is the link:


In my case, I love my “Busy” trap. I think we all should take time off to reflect whether we are busy doing the right things. I mean things that we will not regret, and that we are happy that we did, rather than simply marking time. We risk cluttering our lives with doing things that we may regret on our death beds, or  the regret of not doing otherwise.

Today I was weighing a decision that involves a commitment of time and effort. I thought, "looks like I am VERY busy all the time".  I am busy helping my Quay Lo in his business, cooking, baking, spending time with my friends and family, and especially blogging which includes meeting with my new food bloggers friends. In fact, I was busy just now trying to bake this cheese cake, take photos, write out the recipe and share it with you guys. But...pssst, come a little closer, this is a secret. I LOVE my ‘BUSY’ trap. I love the things I do, even the small chores we all need to do. I love being busy and feeling personally productive. It makes me feel worthwhile, and gives me self satisfaction. In some cases I do it because I feel grateful. Grateful for the chance to support my loved ones, and grateful for the chance to produce a smile on someone else's face. I'll tell you a little secret, these kinds of things we do are among the more selfish acts we could perform. They are SELFISH! But that is because they yield enormous payback in "feel good" (if not occasional exhaustion and tired feet). If you do not feel this way, then it may be time to reflect whether you are getting paid back for your efforts. Or maybe it is just that you don't see things the same way? LOL!

I am always thankful for my Quay Lo. He has been very supportive of my blog, contributing ideas  for my recipes and editing my posts. And I am thankful for my mum, my family, and my friends, especially the ones who agree to taste my food and for being honest.  I am so thankful to my blogger and facebook friends, my readers, and confidants, for visiting and leaving comments all these years. I love you and not just for your support, but for being the unique you that you are and for coloring my life in bold colors of ideas, and thoughts. I will keep on sharing as long as I can. Because I am "lovin" it. (LOL) 

Lemon curd cheese cake with strawberry compote
Adapted from Joy of Baking


Crust Ingredients:
1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (55-65 grams) butter, melted

Filling:
2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) sour cream, room temperature

Lemon Curd Ingredients:
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice
4 tablespoons (56 grams) butter, at room temperature
1 tablespoon finely shredded lemon zest

Strawberries compote (Optional)
Ingredients:
3 pints fresh strawberries, washed,patted dry and sliced
1 cup sugar
1/2 cup Grand Marnier or 2 tablespoons lemon juice

Method for Cheesecakes:
Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 8 inch cake pan with wax paper.

Method For Crust:
In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press crumbs into the bottom of the cake pan. Cover and refrigerate while you make the filling.

Method For Filling:
In a mixing bowl beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt then beat all until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract and sour cream and beat until incorporated. Add cold lemon curd and swirl into the cheese filling with minimal motion. The idea is to creat "veins" of lemon curd in the cheese mix. Remove the crusts from the refrigerator. Fill pan with cheese filling. Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble slightly though visibly. Remove from the oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate for several hours or overnight.

Method for Lemon Curd:
In a stainless steel bowl placed over a saucepan of simmering water (this setup is called a bain-marie), whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a Greek yoghurt) If you prefer to use a thermometer you are looking for 160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted and is blended in. Add the lemon zest and cover immediately to prevent a skin from forming. Let it cool but retain at a pouring consistency which probably means still slightly warm to the touch.

Method for Strawberries compote:
In a saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes. Remove from the heat and cool. In a food processor, fitted with a metal blade, puree the strawberries until smooth. Turn into a mixing bowl, and add the remaining sliced strawberries. Mix well.

To Serve: Once the cheesecakes have been chilled, gently remove the paper liners. If desired, use a small metal spatula, that has been dipped in hot water and wiped dry, to smooth the sides of the cheesecakes. Top cheesecake with strawberries compote and serve. 



87 comments:

  1. I can envision that you have been real busy lately till 24 hours is not enough for you for a day! It is ok to be busy as long as you are happy to do the things you are busy with! Delicious looking cheesecake with strawberry compote... I love that; delicious!

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    1. Yes, it is so true. When we enjoy what we do, we do not mind to be busy at all.

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  2. Happy Blog Anniversary and may you have many many more - remembrances as sweet and delicious as the dishes and cakes you make.

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  3. Happy 3rd Birthday to QuayPoCooks! I can understand when you describe that you love the "Busy Trap" you are experiencing now... guess we bloggers are in the same gang! No matter how tired I am when I reach home from the office, I make sure I do my homework before I sleep.. unless I am having a night out with the "ladies" like the other night! It is good to be kept busy and make our minds work.. to prevent that funny sickness called.. what ah.. Dementia or something? LOL.. whatever it is, keep up with blogging to keep us sane once awhile!! LOL..

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    1. Claire, I knew that the first time we met. You won't go to bed without blogging first. haha

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  4. Happy blog anniversary Veronica. Yes we are all in busy trap. But we love that trap. Yes I am busy still find to time to blog and meet friends. Your cheesecake looks delicious.

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  5. Happy Anniversary.....may I find out the place where you usually shop for your baking stuff ?

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    1. I used to buy most of my baking stuff from Jaya Grocers and Best Baking Solutions in USJ.

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  6. Happy 3rd anniversary to your blog. I have been enjoying the fruits of your busy labour. Keep it coming.

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    1. Thanks and I am enjoying your visit and comments.

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  7. Happy Blog Anniversary to Quay Po Cooks!! More years to come and keep blogging for more yummy food.

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    1. Thanks Ling. I hope I will not run out of contents eventually. hehe

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  8. Happy Blog Anniversary to QuayPo Cooks! Always a joy to read your blog- it echos so many of my own feelings too.God bless your "busy trap".

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    1. Thanks Elaine. I am happy to hear that you enjoy reading my posts.

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  9. Winter,spring,summer or fall,all you got to do is "blog" ooo, and you know I'll be here, you've got a friend..............

    Keep it up,why stop? when we enjoy scribbling down thoughts and share,right?

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  10. Happy Blog anniversary !!! Happy blogging!

    I love your lemon curd cheesecake...the colour and the combination look so yummy delicious.

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    1. Thanks. Love this cheesecake for its tartness and lightness especially when it melts in my mouth.

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  11. Happy Blog Anniversary!!! It's good to be busy and stay active. As they say, the idle mind is the devil's workshop...and if you keep a car in the garage, it may not want to start again after sometime or a boat on land will get rusty a whole lot faster. Same applies to people! Keep it up!!! Cheers!

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    1. A very good analogy. That was what happen to not going to the gym anymore:(

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  12. Sounds like a wonderful 3 years, and how many people you must have blessed along the way. To more good years, Ms V!

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    1. Thanks Luan Ee, I guess I will rather ask myself how many people have blessed me with their frequent visits and comments:D I am very grateful for all the love and support.

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    1. Angel, thanks and I will keep going as long as I could.

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  14. very spooky to see the black cat...

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    1. hahaha I used to say that before become a member of my family. Not anymore.

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  15. Oh this is for me! Love this cheesecake. I am very grateful for recipes like these.

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  16. Ya, gotta make appointment like one year ahead.
    I like this lemon curd in a cheesecake. My cheeks are puckering just looking and reading this.
    Oh, wait, what I meant to say is, just looking at it doesn't work .... must taste. :)

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    1. And happy 3rd bloggyversary! My 2nd is coming soon but I'll probably forget about it and won't even notice til it's gone by. Heh.

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    2. You will get to taste this for sure. In the meantime keep puckering your cheeks. hahaha

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    3. You mean I blogged earlier than you?

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  17. liked a lot of your quotes that family is the main ingredient in our life.

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    1. I believe in my quote and live by it.

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  18. So true! congrats for your 3rd year and more to come!!!

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  19. It's good to be busy, the days pass faster. Congrats on 3 yrs of blogging ;)

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  20. Happy 3 years of blogging!

    And thanx for putting up this recipe. Been ages since I made any cheesecake at home.

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    1. You are welcome on the recipe. So are you going to make this cheesecake for your hubby soon?

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  21. 3 years already~ hope you will continue share your happiness here~ :)

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  22. woah! Happy 3rd Year for u! Happy Blogging :D

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  23. Happy Blogiversary!! Your recipe looks/sounds delicious. I love lemon curd, but usually only think to break it out when I'm making scones for some reason. I keep wanting to try it in Linzer cookies and other things. Maybe I'll have to try this!! :)

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    1. Chris, lemon curd is a versatile item to have around. Can use to make so many desserts. I am glad to know you will try this recipe.

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  24. Happy Blog Anniversary, Veronica! I don't know why, but for some reason I thought that you and I started to blog at the same time 2 years ago. Maybe it was joining Foodbuzz, which is another questionable issue at this time!

    Your lemon curd cheesecake looks so moist, and absolutely mouthwatering and delicious. Love the strawberry compote with it. Thanks for sharing the amazing recipe!
    Hugs,

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    1. Elisabeth, thanks for your comment which made me go check when I started blogging and you are right. It was 2 years ago. hahahaha. Thanks for the compliment on my cheesecake. Hugs and XOXO

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  25. Happy 3rd Anniversary! You must keep on blogging and I enjoy reading your posts. That cheesecake is scrumptious, will be on my baking list.

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    1. Thanks Phong Hong. Look forward to see your post on making this cheesecake.

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    2. Oh, it is my 2nd year not 3rd. hahaha.. Aunty Lucy did it again.

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  26. Happy Blog Anniversary and there be many more to come :)

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  27. happy blog anniversary, is this the half baked cheesecake that peng was telling?

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  28. hi Quay Po, happy 2nd anniversary!
    the cheesecake makes me literally drooling :)

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    1. Alice, stop drooling, go bake one for yourself and make me drool. hehe

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  29. Hello Quay Po... Happy 2nd Blogivesary! May there be many more entries to come. What a coincidence, our blogs have the same 'birth date', only different years! Hahaha

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    1. Thanks, we started on the same date different year? So you are my senior or junior?

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  30. Aw, great reflection post! Happy 2nd!

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  31. 1St of all,happy 2years old to your blog,you are officially no longer a baby but a handful toddler!Thanks for giving so much of love in the blogging! This is a very long post with baking,photo taking&writing the recipe&I can imagine that you've easily spent 1/2 a day getting yourself busy with these stuffs! Love your '1/2 baked lemon curd cheesecake.' That's how you called it in your earlier posting!We love you!

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    1. Thanks Jessie. It was great knowing you through blogging. I hope we can meet in person the next time you are back KL. I love you guys too. Hugs.

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  32. Hello Quay Po
    congrats on your 2nd year blogging anniversary and what a great blog it is.
    May your blogging years never end..:). Am being selfish too hahaha.. enjoying your blog quietly while savouring all your lovely desserts!..Oops did I let the cat out of the bag.

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    1. Thanks Angie, for letting the cat out of the bag.

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  33. Can't believe you've been blogging only for two years! It's like you've been born to blog (and cook and bake)! Hahaha...Congrats on your 2nd year! Your cheesecake is really good! I've not been baking cheesecake for a long time! Thanks for sharing this recipe.

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    1. Many thanks for visits and comments all these while. Most of all thanks for linking my blog to yours. I appreciate our friendship. Hugs.

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  34. Congratulations on two years of blogging. It is amazing how quickly the time flies when you are having fun.
    I love cheesecake and this recipe sounds delicious. Take care and have a good week. Diane

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  35. Lemon curd and cheesecake together! Two of my favourite sweets all in one! Yum.

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    1. Haha so are you going to try this recipe?

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  36. I love cheesecake, and this lemon curd cheesecake must be so yummy!

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  37. I can attest to your hard work and your enjoyment of all the hustle and bustle. I saw it first hand and as much as we said, "Please don't go to any trouble", you and Dad did it anyway. I must say, it was obvious how much pleasure it gave you so, instead of argue with you, I let you cook us feast after feast. We truly enjoyed every one of your dishes. They were absolutely delicious and we were are so grateful to have had the chance to eat so many of your mouth watering concoctions!

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    1. I am very happy to cook for you and John. It is so rewarding to see you guys enjoy my food and bakes. Love you both LOTS! If I can, I will cook for you guys everyday.

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  38. Congratulations on your blog anniversary, keep them coming!

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  39. A little late but nevertheless... Happy Blog-versary!! Time flies when there is joy & happiness in doing what you do...

    Yr blog is always an inspiration for me.... hugs!

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    1. It is never too late. Thanks and hugs back.

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  40. Happy 2 years blogging, Quay Po!!!!!! You're doing a wonderful job of blogging and I can see you're truly enjoying it. Way to go and keep on doing what you've been doing. I've loved your blog ever since the first time I ever read one of your posts. Just want you to know I stopped visiting for a while b/c life got a bit busy, not b/c I didn't enjoy your blog. Don't ever think that, ok? You've always been one of my faves and I'll keep coming back when I've got the time.

    Cheese cake is one of my favourite desserts. Needless to say, yours looks amazing and very inviting as usual. Wish I could grab it out of the screen right now. Teehee. Keep the delicious food coming!

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    1. LeQuan, I miss your comments. It is a delight to see you again here. I know you are busy with your kiddies, it is more important to spend time with them. No worries, just drop by whenever you can. I appreciate your thinking of me. Hugs. XOXO

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