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Walnut Cheesecake
Wednesday, 2 November 2011 | posted by Simply bakes

It has been a while huh? Nope, i have not stopped baking or thinking about it for one bit:) I have just been really lazy to post all my bakes and kept procrastinating. haha. 

Recently, my family has been stopping by Macdonalds at night and chatting over a cup of Himalayan Tea Latte, just  relaxing and enjoying family time. Sometimes, we would order bakes like cakes, squares or muffins to go with the warm drink. Ever since i tried the walnut cheesecake from McCafé, i fell in love with it. So, i went online to search for a recipe and came across this site. The recipe consists of only a few ingredients and they can all be obtained easily. Plus, there were good reviews on it so, i decided to try it out:D 

As any other cheesecake, you have to leave it for at least 24 hours (overnight) in the fridge before eating it. This is so that all the flavours of the different components in the cheesecake will blend and infuse really well together. This ensures maximum flavour. Indeed, this cheesecake will be even better after 2 days in the fridge. The cream cheese is very smooth and velvety. The crunchy roasted walnuts in the cheesecake adds on to the texture of the cake. The walnuts are further brought out by the honey added into the batter and gives it a natural flavour. I used Raw Manuka Honey (Unprocessed) by Honey Farm, New Zealand. It will be more expensive then maple syrup but its organic and the sweetness will not be too intense and overpowering compared to maple syrup.

 I was addicted to this cake to be honest. Everyday after school, this dessert would be the one i look forward to when i got home. Just having a slice of it sends me to heaven:) The baking process it rather interesting. Baine Marie, which also means water bath is used to bake thus cheesecake. "Some delicate foods, such as custards, mousses, cheesecakes, sauces, puddings, need a gentle, moist and constant insulated heat that is away from the intense direct heat of the oven or stove." And hence, Bain Marie. It is a good method to prevent cracks from forming on the surface of the cheesecake. To use the water bath method, prepare, shallow pan that can fit your springform pan filled with the cream cheese batter. Wrap the base of the springform pan with aluminium foil and place it in the larger pan. Then, fill the larger pan with just boiled hot water till it is about 3/4 full before putting it in the oven. For more information, check out this site.

 It may not be everyone's cup of tea though. But i think it is worth a shot. So why not? THere is nothing to lose anyway!

With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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