And I wonder if the family that sets up their weekday breakfast stall by the roadside near Exxon-Mobil building would be there tomorrow. Will they be wearing masks during those three hours or so? I really hope it would rain even for half an hour just so everyone could take a breather from this hazy atmosphere.
I had never made any cheesecake before this. And since cheesecakes are very rich - the waistline and hips pay a hefty price, trust me - if I were to make one, it'd better be worth it. Eric's recipe looks exactly that. Not only it is cheesecake, it is flavoured with coffee, has a chocolate topping plus a dusting of cocoa powder. Do I dare go all the way?
Adapted from Eric Lanlard's chocolate coffee baked cheesecake, Delicious. UK (May 2013)
50 g unsalted butter, melted
175 g coffee-flavoured Marie biscuits, crushed
250 g cream cheese
250 g mascarpone
100 g golden caster sugar
150 ml whole cream
1 teaspoon pure vanilla extract
10 g plain flour
2 eggs plus 1 egg yolk
1 teaspoon instant coffee
2 teaspoon boiling water
2 teaspoon coffee emulco
Preheat the oven to 150°C. Grease a 22cm diameter springform cake tin.
Mix the crushed biscuits and melted butter in a bowl. Pour into the tin and laying a piece of clingwrap plastic on it, press the mixture down with your palm. Chill the tin in the refrigerator for 15 minutes.
In a large mixing bowl, beat the cream cheese, mascarpone, sugar, cream, vanilla extract and flour until smooth. Beat in the eggs and egg yolk. Dissolve the instant coffee in two teaspoon boiling water and beat into the mixture with the coffee emulco.
Transfer the mixture onto the chilled biscuit base, and bake for 90 minutes. The cheesecake should be set despite a slight wobble in the center. Leave it to cool completely in the tin, then leave it to set in the refrigerator for at least 2 hours.
You can't go wrong with chocolate and coffee, ever. And your waist and hips might be grateful that you chose not to go all the way to decadence.