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Monday, September 29, 2008


This homemade bake cheesecake is the dessert for the surprise dinner to my hubby.



  • 2 1/4 cup graham cracker crumbs
  • 1/2 cup butter or margarine, melted


  • 1/2 cup sugar
  • 1 (80z) pkg. cream cheese, softened
  • 1 tbsp. lemon juice
  • 1/2 tsp. vanilla
  • Dash of salt
  • 1/4 cup milk
  • 2 eggs


  1. Combine graham cracker crumbs and butter, press into buttered 8 inche pie plate to form crust on bottom and sides
  2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
  3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
  4. Bake at 325F for 30-35 minutes or until set
  5. Chill for 5 hours or more before serving.



Wow, it's been long since I posted new recipe here. Sorry for that. I was away for 3 weeks. I visited my hubby who work in Alberta for 40 days. We stayed in the hotel so it's very obvious that I can't cook. When I arrived home, 2 weeks of being alone makes me feel lazy to cook a new recipe. But last night, I made a surpise dinner to my dear hubby who arrived last night. I cooked roasted pork, roasted vegetable and cheescake for the dessert. I will share to you all the recipe I did last night.
Here it is...
  • 2 medium onions, peeled and sliced
  • 1/2 cup grainy mustard
  • 3 tbsp orange marmalade
  • 2 tbsp unsalted butter, room temperature
  • 1tbsp salt
  • 1 tbsp ground black pepper
  • 1x3 lbs boneless pork loin roast
  • 1 orange, quartered
  • 2 bartlette pears, sliced
  • 3 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 tps finely chopped fresh sage
  • 3 tbsp cold unsalted butter
  • salt and paper


  1. Preheat oven to 375 F.
  2. In a food processor, purée 1/2 an onion, grainy mustard, marmalade, butter, salt and pepper. Place pork roast in a roasting pan and slather with mustard glaze.
  3. Arrange remaining sliced onions, pears, orange and fresh herbs around pork loin. Roast uncovered for 15 mins, then reduce oven temperature to 350 F, roasting for about 75 mins, until an internal temperature of 175 F is reached. Removed roast from pan and let rest on a cutting board or platter for 15 minutes before slicing.
  4. For pan juices, remove orange segments, thyme and sage sprigs and discard. Place pan over medium heat and add white wine, stirring to pull up any caramelized bits from the bottom of pan.
  5. Add chicken stock and sage and simmer until reduced by half. Reduced heat to low and stir in cold butter just until melted. Season to taste and serve besides slices of roast pork.

Recipe from Food Network Canada