The Cadence of a Japanese Cheesecake



I'm extremely proud of making this Japanese Cheesecake!


            I associate Japan with discipline, harmony and completion.  Though I may be criticized for feeling proud of my first Japanese Cheesecake, I feel honored.  The process was smooth.  The cake had a rhythm.  Its elements fell into place as balance was achieved. 

            This recipe I discovered on Google.  And I simply loved Trang's site.  Her instructions were clear and calmly explained with specificity.  

            I didn't follow her recipe to the letter though.  Several modifications had to be made.  I used a 9 x 2 inch round pan.  I used full cream milk.  And the way I lined to pans were not exactly to the letter.  But that's the beauty of baking.  You can adapt!

            As a typical Filipina Mom, I have a sweet tooth.  And the final cake tasted a little bit bland.  But I know it is much healthier for most of us.  The adult members of our family loved it as is.

Peanut Butter, Guava Jelly or Cheese Pimiento: guess which was the favorite?  



            As for the younger kiddos, I prepared simple additions - peanut butter, guava jelly and cheese pimiento spread.  All were bottled and commercially bought.  

            Peanut butter was the runaway favorite among the boys.  Amazingly I tried all three spreads mushed up together - and it was delish!  

            I suggest you read through the entire article about the Japanese Cheesecake in the website.  Especially the tips she offers.  Thank you Trang!

            More photos for your enjoyment!
 



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