Sunday, 14 February 2016

No-Bake Cheesecake in a Jar: 3 WAYS

Usually, I would post a recipe on the 15th of every month. But, since it's Valentine's Day—and, regardless of how you feel about it, you might want to eat something sweet today—I thought it would be perfect to post this recipe today. At first, I wanted to make some baked goods because it feels like it's been a while since the last time I baked. However, since it would be too much of a hassle, my sister and I decided to make some no-bake dessert. Cheesecake was our dessert of choice, as we both love it so much. However, we reached an impasse when we couldn't agree what kind of cheesecake we wanted to make. That's when we came up with the idea of making three different cheesecakes to satisfy both our taste buds. Hope this will sweeten your V-day!

Ingredients  (makes 3 jars, via Brit.Co)
For the crust
  • 5 graham crackers
  • 2 1/2 tbsp. unsalted butter, melted
  • 1/2 tbsp. sugar
  1. Crush the graham crackers until they become crumbs. For this, I used pestle and mortar as they were handy in my household, but you can also use a food processor or a ziploc bag and roller
  2. Move the crumbs to a mixing bowl then add sugar then the melted butter, mix well
  3. Put the crumbs at the bottom of the jar(s). You can flatten the crust using an ice cream scoop, or simply a table spoon
  4. Put the jars in the freezer for 10 minutes while you prepare the cheesecake
For the cheesecake
  • 250 gr cream cheese, room temperature
  • 200 gr sweetened condense milk
  • 1/8 cup (roughly 3/4 lemon) fresh lemon juice
  • 1/2 tbsp. vanilla extract
  1. Beat the cream cheese (easier with an electric mixer) until it's soft and creamy
  2. Add the condense milk little by little, making sure it's fully integrated
  3. Finally, add the lemon juice and vanilla extract then mix well
  4. Once it is put in the jar, refrigerate it for 2 hours (or freeze it for 30 minutes)
For the salted caramel
  • 1/4 cup plus 1 tbsp. granulated sugar
  • 3 tbsp. water
  • 1 1/2 tbsp. unsalted butter
  • 1/4 heavy cream
  • a pinch of sea salt
  1.  In a saucepan (or wok) heat the sugar in low heat, it will take a while
  2. Let it sit in the heat until all has melt into a brown goo
  3. Add water and let it dissolve
  4. Remove from heat and quickly add in the butter
  5. Add the cream in a steady stream while mixing
  6. Finally, add in the salt and let it melt

For the layering
Oreo version
  1. After the crust is set, add the cheesecake layer and let it freeze for 30 minutes
  2. Take out the jar and add a layer of crushed oreos (I used double stuff)
  3. Add the cheesecake layer again and let it freeze for another 30 minutes
  4. Take it out and add more crushed oreos on top
Strawberry version
  1. Cut strawberries in half depending on the size of your jar
  2. Once the crust is set, put the strawberries around the perimeter, facing outward
  3. Add the cheesecake layer and let it freeze for 30 minutes
  4. Take out the jar and add a salted caramel layer then let it freeze for 30 minutes
  5. Take it out and add another cheesecake layer
  6. Add a strawberry on top for garnish and freeze it for 30 minutes
Salted Caramel version
  1. After the crust is set, add the cheesecake layer and freeze it for 30 minutes
  2. Take out the jar and add the salted caramel layer
  3. Let it freeze for 30 minutes and add garnish
  4. Yum!
Tips: First and foremost, you don't have to use fancy mason jars for this, any old mayonnaise/jam jars would do! (That's what I used.) Better use the cup measurement for the lemon, as the sizes of lemons vary. Do not add water to the sugar before it melts, when cooking the caramel. It will prevent the sugar from browning. Crush the oreos using pestle and mortar, ziploc bag and roller or food processor—or just use your hands. Do not forget to freeze every layer before adding a new one to prevent it from sinking into one. You can obviously change up the layers as you see please. Lass euch schmecken!


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Friday, 12 February 2016

Everyone Has Idols But I'd Rather Have Friends

Towards the end of last month, my best friends Uli, Cindy and I (plus two more friends) went to a tiny exhibition at Hubble Scoop, which is an ice cream place that just opened. It held an art show on its store opening—and apparently still goes on until now. Prior to going there, I actually didn't know what it was for but the artist lineup was amazing so I just had to go there. The place was incredibly small and the exhibition was held on the second floor—while the store is downstairs. It was held in one tiny room, where you can pretty much see everything from one spot. There were also sketchbooks and stationery to use there, so Cindy and I couldn't resist. Her sketch was amazing as always! You can see ours here and here (can you guess which one mine is?). Afterwards, we had to try the ice cream. I tried one called "Breakfast at Tiffany's" and—while the name is anything but creative—it was really quirky what with the roast beef bits and pancakes put into the mix, yet didn't taste weird at all. Hopefully, they'll hold more exhibitions in the future!

New Yorker top (old) // thrifted denim jacket + sandals // ... maxi skirt // hand-me-down purse // outfit photos by Akita

The outfit photos were actually taken the next week when my sister and I had a bit of a Saturdate, but this was also the outfit I wore to the exhibition. I was ecstatic when I tried to put on this skirt and—although a little tight—it fit me nicely! This was bought last March when I went to Surabaya to visit my grandparents. It hasn't fit me at all since then but I could finally take it out for a spin. Plus, it's my first ever maxi skirt since high school. Sure, I've had a number of longer skirts, but nothing which goes all the way to my ankle. It's orange, which is my favourite colour, but also means that it is hard to pair with anything else. I absolutely love it's flowy—albeit rather thick—material. My sister thinks I look like I just walked out of prison. What do you think?


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