Today is another day fill with love and I decided to pen it down to make it the closure post for year 2012. Two more days, all my stuff will be in the 40 footer container and this will be the the closure of my kitchen in Singapore. However, I anticipate the new beginning of my life in Australia with great hope and excitement than I can imaging. I have faith in God that whatever Jesus bring me in He will bring me through. Because of that, I'm so excited to see what future He have planned for me. If you ask me whether I will miss Singapore, the answer is a definitely yes. Singapore is the place where I build my family and career. Staying 14 years in this land, this is the place where I call it home.
I baked the below jelly cheesecake sometime ago, using my previous recipe with Oreo biscuits and without strawberries :)
And, I want to share the news about I received the cheque from Nuffnang! The first cash out since I start blogging! It is so happy to share it will other blogger out there. I just change to become Nuffnang Glitterati member since July this year and as you know, I was busy shifting house and my posts was not as frequent as last time... and now because of relocation again, I won't be posting until everything settle down. Thank you Nuffnang for the advertisements. Thank you my blogger friends for always there when I come back to this place.
Wish you all a Blessed Christmas and Happy New Year in advance! See you next year!
Recipe from The Sunday Times with changes:
6" round baking mould
Ingredients:
15 Oreo biscuits, crushed
70g butter, melted
250g cream cheese, room temperature
295g condensed milk
1/2 lemon juice
1 tbp gelatin
50ml hot water
One 90g box of Tortally raspberry flavoured jelly crystals
Step:
1. Crush the biscuits and mix in the melted butter in a bowl.
2. Pour the biscuit mixture into a round baking tin. Compact the biscuit mixture.
3. Chill in the fridge for at least 1 hour.
4. Beat the cream cheese until smooth using a whisk. Add condensed milk and lemon juice. Continue to mix.
5. Dissolve the gelatin in the hot water. strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
6. Pour cream cheese mixture into the tine and spread evenly.
7. Leave to set in the fridge overnight.
8. Follow the instructions on the jelly crystals box to make the jelly solution. Let it cool to room temperature.
9. Pour jelly solution over the cheesecake. Place the baking tin back to the fridge until the jelly set.
