Picture 2 - Nonbaked cheese cake --<@ chocolate[heart]vanilla

I have no particular recipe for this one.

I like to create, and follow the recipe is not really my ideal. I like to keep my option open when making food. It was not that 'follow the recipe' is not a good thing.

In fact, I think, everyone should follow the recipe first, then improvising and experimenting. I do not really have enough ingredient as I does not have enough budget to buy perfect and enough ingredients, nor have or buy myself a good cooking toys, or even know where to look for the things that I need.

So basically, what I have for my recipe (in fact all that I have been cooking) is those things that I can easily grab and buy, and do it by any means that I can use.

I do not really measure the things that I put inside the cauldron, this is all I can share.

1. Whipping cream = starting from cream, heavy cream, liquid cream or whatever you call it. Once you whip it, it will become fluffy just like this. Surprisingly, contrary to what people make me believe, whipping this thing does not need plenty of time. I was quite surprise to have myself whipping it for less than 15 minutes. I thought it would be more. But I think the temperature of everything really helps to shorten the whipping time. I googled, and I did read that when whipping cream, it is better when the cream is cool and the equipment I use is also cool.

The recipe

Crust

A packet of Oreo vanilla cream biscuit

Some muesli (I use my mum's breakfast, just randomly pour until enough)

Daisy margerine (just enough)

I crush the Oreo, melt the margerine inside a Toefal pan (not to melted until it become fat), then mix the everything together inside the pan.

I greased the springform pan with the same margerine.

I pour it inside a springform cake tin, then I pressed it hard so that it sticks. Then left it to harden inside the freezer.

2. The crust. Some muesli, and coarse crunched Oreo, with Daisy Margerine.

The cheese cake

1 Standard size Tatura Cream Cheese

A small bottle of Dutch Lady Low Fat milk

A tablespoon or so of Vochelle Chocolate powder

1 egg yolk

Some gelatine powder

Sugar (coarse, but whichever you like also acceptable, as long as your stomach can handle it)

A dash of vanilla essence

Some 200ml of Emborg Whip Cream.

I melt the cream cheese first by soak it in warm water.

I boil the milk, stir the chocolate in it.

After some reducing of the liquid, I pour appropriate amount of coarse sugar inside and let it boil with the chocolate milk,

I whip chilled whip cream immediately after taking it out of the chiller. I use non electricity or batery, just manual hand beater or mixer. Or what ever you call the thing I beat the whip cream with.

In another bowl, I separate the egg yolk, and give it a beat until it does not look like an egg yolk, but something edible. I left it there first.

I beat the melted-to-room-temperature cream cheese with hand mixer. After a while where it soften a bit, I pour some vanilla essence and the egg yolk. I beat it again so that the ingredient mix well.

Just before I decided to pour the chocolate milk in, I melted the gelatine in with the milk. Then I stir, and after make sure the gelatine all melt, I stir again until the liquid felt warm but not hot. Just enough so that it can mix with the cream cheese mixture without altering its chemical bonding.

Then when all thing were mixed well, I fold the mixture into the whip cream.

Left it overnight, wait for it to set and it is ready to eat.

I am really sleepy now, so I will continue this post later, maybe tommorow.

Good night,.