Wednesday, July 25, 2012

Bat and cheese

This week belonged to the great dark bat.

Well, it belonged to the 'idea' of the great dark bat bringing chills and thrills that surpassed The Dark Knight.

So, while everyone ticked off days to its release and their subsequent viewing of Nolan's supposed masterpiece, I too found myself gearing for the 'epicness' that Christopher Nolan and Bale and 'Bane' and Caine would bring to the table. It has been a long wait for this and I was beyond excited.
It was like waiting to be wooed again, to fall in love again!
After a short wait of two days from its release, which seemed like the longest ever, I saw the movie on Sunday at the IMAX with expectations and love and hope.
Unfortunately, what was brought to the table was disappointment.
Almost heart break.
Unlike 'The Dark Knight' it's successor failed to rise. It was like flat dough that refused to stand up and instead stayed somewhat sloppy. It had its moments but what are a few of those when you don't get goosebumpy with butterflies in the tummy. Sure, Bale is as hot as ever, Bane as scary as he's supposed to be, Caine as touching as can be and Catwoman surprisingly mellow beyond the 'meow' but amidst all of them and the action and the story and the effects and the hype, it missed the glue that was Batman, given that he was missing for a good chunk of the movie.
Well, I guess sometimes in the movies as in love, it's better not to fuel expectations and rather just go along and be surprised once in a while. 
The goosebumps then come. The butterflies then sing.
A feeling I actually got this week...when I took my first ever proper New York Cheesecake out of the oven.
So, I guess what Batman didn't do, cheesecake did. New York style!

Who needs a gorgeous billionaire vigilante when a simple cheesecake can spin your world around?


140g plain flour
50g butter
50g butter
50g soft brown sugar
1/4tsp baking powder
1 egg yolk

900g cream cheese
190g caster sugar
4 eggs
Vanilla Essence

Start by making the base. Put all the dry ingredients in a bowl with an electric hand whisk. Beat in the butter until it is completely incorporated. Then add the egg yolk and combine until you have an even sandy consistency. Butter and line the base of 23cm springform cake tin and press the mixture down evenly across the base of the tin. Bake for 20-25 minutes at 150C or until golden. Remove and allow to cool.

Once the base is cool, butter the sides of the tin and then double wrap the tin with with greaseproof paper. It hasto be completely waterproof and the parchment comes completely up the sides of the tin.

Place the cream cheese in a bowl and beat with an electric hand whisk on a low setting until smooth. Add the sugar and beat until they are evenly incorporated. Add the eggs one at a time, beating slowly to ensure the mixture doesn’t split. Before adding each egg, scrape the cheese mixture off the sides of the bowl with a spatula to ensure it is evenly mixed. Once the eggs are all incorporated, beat on a higher setting for a short time and then pour the cheese mixture into the cake tin.

Place the wrapped cake tin into a tray and then fill the tray with boiling water until it comes three quarters of the way up the sides of the cake tin. Bake the cheesecake for one hour and then switch off the heat. Remove from the oven after half an hour. Then remove it from the tray and allow to cool. Refrigerate the cheesecake overnight before serving.

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