I’m back! What a whirlwind the last three weeks have been.
I got hitched. Almost missed my flight with a serious case of wedding brain (and I pride myself on having a top memory, it failed!). Hit the Hawaiian sands. Took advantage of poolside drinks and deckchairs. Shopped up a storm. Ate burgers, tacos, hula pie, and more burgers. Almost missed my flight back home, where my wedding brain took hold of me again. Somehow, I booked my transfer three days later than my actual flight – doh. We got there in the end, thanks to a very lovely taxi driver, who helped us out in a very sticky situation. We got off the plane, I went straight back to work, Round Eye didn’t. Got straight back into the buzzing food blogging scene with Wednesday night cocktails – where, I somehow (this is a serious what the moment) won a social media comp, which came with a prize of a hefty bar tab?! Yikes – it feels like a spin class. But yay, I love an unexpected win!
See what I mean by whirlwind?!
I have hardly any wedding photos in my possession. I did contemplate walking down the aisle with my iphone in my dresses pockets. Then, taking a sneaky selfie of us at the aisle. For once in my life, I let social media take a secondary seat. Simply, enjoying every moment. As soon as my photographer sends some photos my way, I’ll be sharing a whole bunch of them. Even though it was raining – we embraced it. The whole day was incredible.
To sound cliché, I’d do it all again. And again. And a third, just so I could bust my krumping moves in a gown (no joke). It was the best party of my life.
And if I was to do it again, I’d serve these White Chocolate Cheesecake with a hint of Ginger and Coconut PLUS polka dots (cause they rock). They are so easy to make. Would go with my spots and strikes wedding theme. The texture is mouth-numbingly-addictive. They look super cute and who doesn’t like a mini cheesecake. Heck, these twelve didn’t last long in my house.
Recipe, Styling & Photography by Theresa Nguyen, THE GOOK
Polka Dot White Chocolate Cheesecake with a hint of Ginger and Coconut
FOR THE BASE
Half a packet of gingernut biscuits
200g dessicated coconut
150g unsalted butter, melted
FOR THE CHEESECAKE FILLING
200ml of Creme Fraiche, at room temperature
250g of Creme Cheese, at room temperature
200g White Chocolate
165g Caster Sugar
YOU WILL ALSO NEED
1 x chocolate fudge writing pen, available in supermarkets
LET’S GET COOKING
In a food processor using the blade attachment, blitz the gingernut biscuits to a fine crumb. Add in the dessicated coconut and pulse three times. With the machine running, slowly pour in the melted butter until the mix resembles damp course sand. Press the mix about 1cm thick into the mini cheesecake moulds.
Melt the white chocolate in a double boiler. Set aside to cool whilst you beat the cheesecake mix. Using a paddle attachment, beat the creme fraiche, cream cheese and castor sugar until smooth. Add the melted white chocolate and beat until well combined. It may look like the mixture has split, but just keep beating – the mixture will come together. Pour the mixture into the mini cheesecake moulds. Refrigerate for 3-4 hours.
To make the polka dots top. Slide the mini cheesecakes out of the mould and pop onto your serving plate or tray. Using a chocolate fudge writing pen, dab on tiny dots across the top of the mini cheesecake. For a final florish, top with a strawberry, mine we’re from my garden!
Makes 12 mini cheesecakes. Can be made in advance and stored in the refrigerator for up to 4 days.
Tapas Plates by Royal Doulton, a gift from www.kitchenwaresuperstore.com.au
Wooden forks from Kappabashi St aka kitchenwares district in Tokyo, Japan
Serviettes from your local Asian grocer