Mini Cheesecake, Strawberry (Chiang Mai, Thailand)

mmc3Oh, the dog days of the Thai hot season are upon us. We sit and wait. For what? You may ask. Well we wait for the rain. Just another six weeks to go of the worst heat you can imagine, as well as the smog. Yes, Thailand has a smog problem–not as bad as China-but a smog problem nonetheless. It’s all the burning I’m told, and the spontaneous fires cause by the lack of rain. They even closed the airport the other day, and I saw a helicopter with a large bucket of water dangling from it. I guess for putting out fires.

So what do you do when 1.) you can’t see the hand in front of your face, and 2.) you’re waiting for some relief from the 100 degree heat and humidity, well you turn on your oven and make cheesecake.

My wife made the strawberry jam (for the topping) about 300 grams of strawberries (frozen), mixed with 100 grams of sugar, a 1/4 cup of fruit juice and a dash of salt. I made the rest, the cheesecake filling, about 8 ounces of cream cheese, a 1/4 cup of sugar, 1 egg, and a tablespoon of lemon juice. We also made a cracker base, but this is easy, just mash up any old biscuit, add a tablespoon of sugar, and maybe 60 grams of butter.

We used these nice little cups that I bought at my favorite bakery stores and wound up with 6 mini cheese cakes. Enough for the both of us for a few nights of a nice tasty dessert, while we try to stay cool.It really helps, and tonight we even got a bit of rain. I’m not saying that our cooling mini cheese fruit cakes made a difference, but I’d like to think so. Cook the cheesecakes at 180c for about 15 minutes and let cool for a good three hours then pour on the strawberry jam…Enjoy.



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