What’s creamy, tangy and smooth with a crunchy base? A Cheesecake of course! Made with a lovely cream cheese from the local cheese shop in Victoria Market (Curds and Whey).


I used to make a white chocolate cheesecake which had so much white chocolate that I refused to eat it, much to the delight of my brothers. So I decided to look around for another cheesecake recipe which was not too sweet yet tangy for my taste buds (I don’t like freeze cheesecakes, so that’s out of the question). That was when my mum stumbled upon a Stephanie Alexander recipe for baked cheesecake on one of those weekend magazines that came along with the newspapers a long time ago.

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