I wrote this post just before I left for my vacation, hoping that I could post one last one to wish you a happy holiday, but I was missing a few pictures and so I had to postpone it. I had a really great vacation despite being sick for half of it. I had 2 week-long vacation and I was sick for a week. I noticed that I have been sick on Christmas holiday every year, at least 3 years in a row, this is a little odd. When visiting M's family, most of us were sick, and so we spent the holiday in bed with M's mom running around to take care of us. I feel bad.
Going back to real life, I had a mixed feeling. I was definitely happy being back home, go back to my routine, back to California (which I love), back to being busy basically, but also sad leaving people you were visiting and the fact that you can't just sleep in and do nothing everyday.
Paris Patisseries.For a few months every year, he would go to Paris and binge on pastries, cakes, macarons, you name it. He reviews every one of them in such a great detail. I am definitely using his site as my guide when I finally go visit Paris.
When M was in Taiwan multiple times last year, he often visited Sadaharu Aoki's patisserie as it is within walking distance from his hotel. I went through Adam's list on his suggestion of what to get and told M to try them, and this lemon cheesecake was one of them. Sadly, that particular patisserie doesn't seem to carry this item. When I was in Japan earlier this year, I also binged on pastries, it was crazy. Everyday, I would rotate from Laduree, Sadaharu Aoki, and Pierre Herme, among many other local patisseries (I missed Hidemi Sugino though and it is now at the top of my list when I go back).
I had a little cream cheese and lemon cream leftover, as well as cheesecake base from other cheesecake before that I kept in the freezer. So I made another version of lemon cheesecake to use up the ingredients before my vacation. This one is no-bake version of the chessecake.
As I said before, I made these lemon tarts multiple times for different occasions. I made them with three different toppings as people have different tastes. I think I can make these with my eyes closed if I have to now.
I am very pleased with how everything turned out. I was going to make more lemon goodies such as lemon posset, lemon cream puffs, but that might be for future.
Cheese Cake Citronné
Inspired by Sadaharu Aoki
Hazelnut shortbread crust
Hazelnut shortbread, grind in food processor - Adapted from this recipe
a little melted butter
a little sugar
24 oz cream cheese (three 8-oz blocks)
200 g sugar
zest of 1 lemon
3 eggs + 1 yolk
2 Tbs. flour
95 g heavy cream
1 Tbs. of lemon juice
- Rub the sugar and the lemon zest between your finger to release the essential oil
- combine the cream cheese and the sugar and mix with paddle attachment until soft and creamy.
- Add the eggs and egg yolk one at a time, then add the heavy cream and flour.
- Pour onto the cooled (or slightly cooled) crust and bake in a waterbath for 3 hours at 194F (90C).
- Let cool, leave to sit in the refrigerator for 24 hours.
- Spread a thin layer on top of the cooled cheesecake
- Glaze with neutral glaze and decorate