Tag Archives: Cheese Cake

Dessert: New York Cheese Cake at BLUE BOOKS cafe in Shizuoka City!

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Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

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Having just come back from a lot of eating and drinking in Kanazawa City, I skipped lunch on Thursday but decided to pay a visit to my favorite cafe, namely BLUE BOOKS cafe in Aoi kU, Shizuoka City!

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in the afternoon the establishment is moderately busy so I had time to talk with staff about the new cafe time menu!

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My attention was caught by the New York Cheese Cake!

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Certainly yummy looking!

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A really thick cheese cake with a thick biscuit base!

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Served with a lemon/orange sauce!

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baked to perfection!

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I can guarantee you it disappeared quickly!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!
Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Cheese Cake (8): Baked Mango Cheese Cake

I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

Here is a baked fruit cake recipe with mango that you can replace with othe rsoft fruit:
Keep in mind this is the basic recipe. Obviously you can add for taste all kinds of liqueurs!

INGREDIENTS: For an 18 cm diameter mold (12 inches)

-Cream cheese: 250 g
-Sugar: 80 g
-Frozen mango: 100 g
-Eggs: 3 large
-Plain yoghurt (Before drainage. Sieve it through a coffe drip paper filter): 500 g
-Cornstarch: 40 g
-Chocolate chips cookies: 150 g
-Margarine: 70 g

RECIPE:

– Bring back cream cheese to room temperature. Drain water from yoghurt.

-Heat the margarine for 30 seconds in the microwave at 600 Watts.

-Drop the chocolate chips cookies in a food processor and break them up. Add the margarine and mix.

-Spread the cookies mixture over the bottom of the mold. Use a mold with a bottom that can be lifted up, or line th mold with baking paper (oil it a bit then). Leave the mold inside the refrigerator.

-Drop in a (cleaned) processor the cream cheese, sugar, frozen mango, eggs (and liqueurs or other options) and mix well.

-Pour the mixture into a bowl, Add the drained yoghurt and mix with a hand whisker.

-Add the cornsrach and mix well.

-Pour the cheesecake into the mold over the biscuit mixture.

-Preheat oven to 200 degrees Celsius. lower temperature to 180 degrees Celsius and bake for 50~55 minutes.

-Cool down the cake completely before unmolding it.

-Easy, ain’t it?

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Cheese Cake (7): Baked Tofu Cheese Cake

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I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

One way to lighten your cheese cake and invest into a new taste is to introduce tofu!

Here is a simple recipe that will please anyone worrying about unwanted calories:
Baked Tofu Cheese Cake!

INGREDIENTS:

-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)

RECIPE:

-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.

-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.

-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.

-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.

-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!

-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.

-Preheat oven to 180 degrees Celsius. Bake for 50 minutes or until you have obtained the right colour and a raising mound in the middle.

-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.

-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Cheese Cake (6): Baked Matcha (Green Tea) Cheese cake

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I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

Here is a Shizuoka recipe with matcha!
Shizuoka Prefecture, where I live, produces no less than 45% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

INGREDIENTS:

-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml/half a cup
-Cornstarch: 1 large tablespoon
-Matcha: 1 and a half large tablespoons

RECIPE:

-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Jaanese Cheese Cake (5): Rare Blueberry Cheese Cake

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I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

Here is another recipe for the summer:

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
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-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

Sauce:
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

RECIPE:
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

NOTE:
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Cheese Cake (4): Baked Blueberry Cheese Cake

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I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

Here is a very popular recipe in Japan:

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

RECIPE:
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

NOTES:
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Cheese cake (3): Japanese Mango and Rare Cheese Cake

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I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!

The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)

-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

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Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

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Cut dried mango into small pieces and season with rum.

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In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

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Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

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Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

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In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

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Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

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Decorate with whipped cream, pistachio and mango cube before cutting and serving!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery