bought 2kg of cream cheese for my cheesecake coz somehow my math failed me when i was shoppin at phoon huat. i thot 0.6xxkg of cheese need at least 10 bars in order to reach 300g , and thought buying the 2 kg one would be more worthwhile.haha so now i have ALOT of cheese and whipping cream which i only used 125ml out of 1 litre. decided to try out cheesecake cookies to use up the cheese. almost wanted to do bailey’s cheesecake, except that i do not haf vanilla essence with me at 1am in the night. haha.
somehow i think its quite peaceful to just sit there in the kitchen late at night doing all these stuff. im an owl.
the recipe mentioned sth abt the cookies melting at room temperature and so i left majority of them in the refrigerator with only 2 pieces in a tupperware. they din melt in the end. in fact i thought the one left at room temperature tasted much better. best served when fresh from the oven. the smell of cheese is simply aromatic! irresitable. only probably is that having followed the recipe too closely, the cookies turned out a bit too sweet for my liking… haha.
let the pictures do the talking.
R1,1: Mix the butter and creamcheese in a bowl.
R1,2: add in some salt and egg.
R1,3: add in all purpose flour and mix.
R1,4: send in to the oven!
R2,1: stacking up the first batch!
R2,2: stack up again.
R2,3: taking a bite off the biscuit. YUMMY!
R2,4: having stacked the hot cookies tgr, they kinda melted each other and left marks.
R3,1: more of the pic
R3,2: more cooKies.
R3,3: my new camera is fantabulous. can do this black n colour effect.hahaa dun need to use photoshop!
R3,4: cookie in my hand !
