I made my first ever cheesecake on the weekend at Shun`s request. What I didn`t realize was he wanted a baked sort and not the normal sort…Oh well! We all enjoyed it anyway and I had no idea cheesecake could be made so easily.
I based it on this recipe here but modified it a little.
No Bake Cheesecake
1 1/2 cups of crushed biscuits
3 tablespoons of butter
3 tablespoons of caster sugar
1/3 cup caster sugar
2 x boxes of philadelphia cheese
2 tablespoons of lemon juice
dash of vanilla
1/2 cup of cream, whipped
Method
- In a bowl, mix together crushed cookies with melted butter and the 3 tablespoons of caster sugar.
- Press into a 7 inch pan. Place in refrigerator until ready for use.
- In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice (I don`t have beaters, so Gem used her hands)
- Whip cream, and fold into cream cheese mixture.
- Spread into pan.
- Freeze for 1 hour, covered with foil.
- Place in refrigerator 30 minutes before serving.
Seriously, it was so simple yet so yummy!!! I have promised Shun I will attempt a baked one next time.
The following is a recipe that gets done a LOT in our house because Shun loves it so much and there are always a couple days a week where the beef is cheap at my supermarket.
Chinese Beef and Asparagus with Oyster Sauce
500g lean beef fillet (thinly sliced stuff- I always buy the aussie stuff because it is lean)
2 tablespoon soy sauce
1 teasooon of sesame oil
2 tablespoons of sake
2 tablespoons of oil
2 bunches of aspargus
1 red onion
1 packet of shitake mushrooms
3 cloves of garlic crushed
2 teaspoons of ginger crushed
1/2 cup chicken stock
4 tablespoons of oyster sauce
Method
- Place beef in bowl with the soy sauce, seasame oil and half the rice wine. I leave in the fridge for an hour or so.
- Heat wok, add half the oi and when it is hot stirfry the beef until cooked then remove.
- Add the other half of oil and chuck in the veggies including the garlic and ginger as well and stirfry for 3-4 mins.
- Keep stirfrying the veggies but add the stock, oyster sauce and rest of the sake and boil for 2 minutes then return the beef to the pan and stirfry for a further minute until hot then serve with rice.
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I am just a twenty something Aussie girl living in Chiba, Japan with my Japanese husband trying to make sense of the crazy Japanese world we live in! We welcomed our first son in December 2009 (Noah) and a second son in January 2011, 2 months premature (Shion). I am working hard at raising them to be confident, bilingual, happy kids!
Oh your cheesecake recipe sounds really easy!! I will definitely have to try it out – cheesecakes are fun to make.
Your chinese beef and asparagus recipe sounds delicious too. I think I will put it onto my menu plan for next week. It sounds perfect for me at the moment – simple and quick
Nay- I have a couple of other easy to do recipes that are great! I find using the oven is great too- do the prep, put it in, and then just eat when ready. Meal times (because Shun is never home) can be stressful for me at times so I have to plan ahead! It has now become second nature though!!!
Totally recommend the cheesecake too!