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Baby, don't say goodbye.

about me.

Estee
28 Aug
Wishlist: oakley sunnies, billabong bikini, guitar, car =), SLR camera, Adidas jacket, backpack, fossil watch, MONEY!
About you:
random, loves to laugh, easily amused, loves to have fun
experience is just another name for mistakes
tagboard .


links and credits .
Designer/ %PURPUR.black-
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Archives:
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Saturday, May 30, 2009 { 9:16 PM }

We actually blew $300 today on groceries, wonder how long it'll last this time round lol. Bought quite a fair bit of things to decorate our house with and even some wine glasses and fondue to enjoy with =p

Anyway decided to try my hand at cheesecakes again since I'd need desserts to get me thru the assignments and I'm not a huge fan of snacking nor chocos.

Blueberry Cheesecake (recipe courtesy of Philadelphia, I did the blueberry compote myself to improvise =p )

Cheesecake
Blueberry compote

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Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan.
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Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly.
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Remove from heat. Stir in berries. Set aside.
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Make cheesecake: Preheat oven to 325 Fahrenheit (approx 160 Celsius). Line 13 inch * 9 inch baking pan with foil extending over sides of pan. Mix graham crumbs and butter.
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Press firmly onto bottom of prepared pan.
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Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
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Bake 40 to 45 min. or until centre is almost set.
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Cool completely.
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Add berry compote. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles. Store leftover cheesecake in refrigerator.
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Kor cooked steak for dinner and it was superb! =)

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