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
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
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)
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.