Cherry Blossoms, A Wedding and Mini Japanese Cheesecakes!
(online stock photo not by OEEF)
I loved being back home in MD/DC and seeing all of my family and friends! What made it even more special this time was that one of my best friends got married!
The lovely couple sharing a laugh
among the beautiful cherry blossom trees!
I was also lucky enough to be in town when the cherry blossom trees were in full bloom all over MD, DC and VA. What a wonderful backdrop for an even more beautiful wedding weekend. On the day of the wedding, the bride and groom were blessed with sunshine and beautiful weather. Also the gorgeous cherry blossoms were at their peak of full bloom! The entire bridal party got a leisurely limousine ride into DC and then took pictures among the elegant trees and monuments.
A quick wiki search will reveal that "The Cherry Blossom Festival in DC commemorates the March 27, 1912, gift of Japanese cherry trees from Mayor Yukio Ozaki of Tokyo to the city of Washington DC. Mayor Ozaki donated the trees in an effort to enhance the growing friendship between the United States and Japan and also celebrate the continued close relationship between the two nations."
The scene in DC was breathtaking; the water rippling from the cool breeze, sun shining, cherry blossom trees in full bloom and glimpses of the majestic monuments in the background. Beautiful.
With the recent tragedies that have befallen Japan (1 month today) and with the trees all around my hometown as a reminder- I, like many of you, have had Japan on my mind.
With that, its only fitting to share an elegant Mini Japanese Cheesecake recipe! (made with the mini cheesecake pan given to me as a housewarming present by my BFF!) .
Here is my step by step pictorial guide on how to make Mini Japanese Cheesecakes! Dont let the term "cheesecake" fool you. The Japanese version is super light, creamy and cottony soft. You can totally have a second helping : j
(recipe from allrecipes.com)
1 (3 ounce) package cream cheese
1/4 cup milk
2 egg yolks
1/4 cup white sugar, divided
2 egg whites
1/3 teaspoon cream of tartar
3 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
Preheat the oven to 350 degrees F and grease mini cheesecake pan.
Then warm the cream cheese and milk in a small saucepan over medium-low heat.
Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer.
Gently mix in or fold the cream cheese mixture into the yolks
Sift the flour and cornstarch.
Stir sifted flour into egg yolk and cream mixture until blended.
In a separate bowl, using clean beaters, whip egg whites with cream of tartar until foamy.
Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks.
Fold egg whites into the cream cheese mixture.
Pour into the prepared cake pan. *Instead of a traditonal waterbath, I just poured water into a shallow pan that sat one rack right below my mini cheesecake pan.*
Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F. Continue to bake for 15 more minutes.
Let the cake cool before removing from the pan.
Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake.
Top with freshly made whipped cream and a few slices of fruit.
The whipped cream was light and the pear slices were perfectly sweet and delicate!
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