Japanese Cheesecake for Two

Japanese cheesecake, Souffle cheesecake, or cotton cheesecake is the type of light cake made with cream cheese and eggs. This cake is less sweet than other kinds of cheesecake from the West. I share this recipe to make a smaller version of this cake because many people now live by themselves. I am very pleased with the result.

Ingredients:

3 oz. cream cheese

1/3 cup milk

1/3 cup sugar

2 tbs butter

1/4 cup flour

2 egg yolks

3 egg whites

1 tsp vanilla

Other necessities:

Equipment 6 inch diameter round cake pan

Baking tray

Preheated oven set to 300°

Directions:

Place egg whites in a KitchenAid blender. Use the whisk attachment to whip the egg whites and sugar to a soft peak. 

Combine the milk, cream cheese, and butter in the mixing bowl.

Bring a pot of water to almost boiling and place the mixing bowl with milk, cream cheese, and butter on the pan. Whisk until all combined. Remove from heat.

Sift the flour into the milk cheese mixture and mix well. Add egg yolks and continue to mix well.

Pour the now egg cheese mixture through the sieve to get rid of any lumps.

Fold the egg cheese mixture with the egg white. 

Spray the cake pan with oil and pour the batter into the cake pan. Tap the cake pan a few times to get rid of some of the air bubbles.

Pour hot water into the baking tray and place the cake into the baking tray.

Bake 25 minutes. Then turn the oven to 325 degrees and continue to bake the cake for 25 more minutes with the door slightly ajar.

Turn the heat off and let the cake continue baking in the last 10 minutes.

Egg salads for 2

 Egg salad is a quick and easy recipe to serve for quick breakfast or lunch. There are many different versions to make egg salad. 

Ingredients:

4 hard boiled eggs

1 tbsp celery chopped

1tbsp red onions chopped

1 tbsp dill chopped

1 tsp lemon juice

1 tbsp dill chopped

1 tbsp chives chopped

1 glove garlic minced

Dressing:

1/4 cup mayonase

1 tsp Dijon mustard

1/2 tsp paprika

1/2 tsp salt. black pepper

Directions:

Cook eggs and cool. Once cooled, peel and chop eggs and place into a salad bowl. 

Add finely chopped celery, red onion, dill and chives. 

In a separate bowl, combine ingredients for the dressing. Gently stir dressing into the egg salad until coated and serve. 

Easy No-Bake Tiramisu Dessert

Tiramisu translated from the Italian is "pick me up" or "cheer me up" is a coffee-flavored Italian dessert. It is made of Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese then topped with cocoa. Even though most people think this cake comes from Italy, but it is still unclear where and when it first appeared. The classic Tiramisu uses mascarpone cheese, strong espresso coffee, and flavored with masala wine or rum.  However, many recipes make Tiramisu using cream cheese instead and also without the egg yolk. I have tried this method, and the tiramisu turns out very good.  I also cut down the recipe into a small portion for some people who are living alone or students who live on campus can still enjoy this rich, creamy dessert without baking the whole cake. 

 

Ingredients:

2 oz. Cream cheese at room temperature

2 tbs sugar

1/3 cup whipped cream

1/3 cup strong coffee

1 tsp instant coffee (optional)

1/2 tsp Kalua

1/2 tsp rum 

1/2 tsp vanilla

1/2 tsp cocoa powder 

6 Ladyfingers

4” x 5” cake pan with lid

Directions:

In a small bowl, combine cream cheese, sugar, rum, and vanilla. Use a hand beater to whip the cream cheese for a few minutes.

Add the whipped cream to the cream cheese and continue to beat until soft peaked.

Add the Kalua into the coffee.

Quickly dip the Ladyfingers, one at a time, into the coffee and lay on the bottom of the cake pan. Add half of the cream cheese mixture to cover the Ladyfingers. Continue to dip the rest of the Ladyfingers to create a second layer of the tiramisu. Spread the rest of the cream cheese mixture over the second layer of tiramisu. 

Dust with cocoa powder on the top. 

Cover with lid and refrigerate at least 6 hours or overnight!

Bocs pears poached in red wine and orange juice

These poached pears are quick, but a tasty and elegant way for dessert. Serve them with ice scream!

Ingredients:

4 Bocs Pears

2 cups red wine

1 cup orange juice

1 cinnamon stick

2 Star Anies

3 cloves

Orange peel

1/4 cup sugar

1 tsp vanilla (optional)

Directions:

In a medium saucepan add red wine, orange juice, Star Anies, cloves, orange peel, and sugar. Bring to boil.

Peel the Boc Pears while waiting for the red wine to boil.  Add Boc Pears and simmer for 2 hours.

Turn the pears every 15 or 20 minutes so the pears can be coated with all the juice,

Remove the pears and discard the spices.

Continue to cook the juice until the liquid becomes thickened like syrup.

Serve the syrup over the pears.