KBB#23: Cheesy Fun

hello again my dear readers, too bad i have to say that this month i could only give you two posts. i am really keeping up with my college's projects these past weeks. i am doing two projects at a time and the deadline is next week. however, the results are pretty satisfying for me. i am feeling quite content even though i have to sacrifice most of my baking time.

this lemon cheesecake is an obligation for me to post. this is KBB's challenge for May and i really wanted to share this cheesecake with all of you. this cheesecake, according to all the members is a very fantastic cheesecake. it is lemony, light, fragrant, and has a wonderful texture. this cheesecake is a perfect one for those of you who absolutely love lemon. but, truth be told, i am not a huge fan of it. you and i both know about my personal problem with lemon flavor. i do not keen on lemon flavor, especially the strong one. this cheesecake honestly isn't that strong in taste, but the candied lemon on it does. it is not said in the recipe though, i made it on purpose as a garnish. another problem, i also don't really like a strong spice flavor, and i find it on the crumb crust. too strong for me, but not for you spice lover.

some people said, you should not bake or cook anything when you are not in a good mood. i think, i am not in my perfectly good mood too this month. i made some crucial mistakes in the kitchen, the worst part is miscounted the ingredients. hahaha. i love to cut down a recipe, i almost always make all recipes half portion. first time i baked this cheesecake, i have already divided all the ingredients in half except for the mascarpone. i felt so confuse that time why my cheesecake didn't rise and after i found out the reason, i felt so stupid. but the second batch worked so good! to make the long story short, i know some of you out there love lemon much more than i do, i also know that you are interested on making this cheesecake. wait no more, make it soon after you read the recipe! ;)

pavlova

how long have i been gone? in case you're wondering, if i do math, the answer is 22 days. i could just wait another 8 days to make my self lost for 1 month. i am really really sorry if anyone out there waiting for my posts. as usual, my excuses are college-business, the failing of making any baked goodies, and for this time.. i am running out of many ingredients in my kitchen-shelf. but to be honest, i miss my blog so much, i miss posting recipe and showing my creation here. moreover, i miss commenting at other people's posts and of course amazed by their creation. i can't stand this any longer.. so let me start, let me start!

today's post is pavlova, i really love it when people say this as 'pav', it sounds sweeter. anyhow, this dessert was first invented in Australia. it was named after a Russian Ballerina, Anna Pavlova. it is actually a meringue disk with a crispy surface and soft marshmallowy texture inside. this is my first time making pavlova but it turns out good and i love this dessert so much. beautiful, beautiful dessert! the most lovable part of this dessert is the texture, i love the crispiness of the meringue's surface and the soft-chewy inside, the smell of vanilla and the sweetness of the meringue. oh, it's just too wonderful to be told by words. i want to eat this everyday!

best way to serve this pavlova is classically with whipped cream and fresh fruits. i did that too.. i think sour fruits will balance the sweetness of the meringue better. next time i will make this pavlova in chocolate flavor, i bet it tastes nice as well. for this pavlova, i used Donna Hay's recipe, always a perfection from her! a little trick from me, it is better to shape your meringue quite high and mountainous, it makes the inside chewier and softer. so, don't flatten it too much or you will get a crispy meringue inside outside. wonderful! come on, make some!