Tuesday, May 19, 2015

People in and all around Toronto have been talking about Uncle Tetsu's cheesecake for a while now - how there's a two hour wait line, how you're limited to only purchasing one cheesecake per person, and how wonderfully delicious it is.

My friend who passed by the infamous line up hyped it up, but wouldn't wait in line for me.

My friend who did wait in line ate it all and only told me so when the entire cake was gone (which took like 5 minutes to eat, or so they said).

So I made it for myself.

And then I got addicted and made it two more times:

So instead of waiting in line for Uncle Tetsu's cheesecakes to come out fresh from the oven, make them in your own oven.

~ Ingredients ~

250 g cream cheese
50 g butter
60 ml milk

5 egg yolks
20 g flour

5 egg whites
90 g sugar

~ Method ~

Melt A in a pot over medium heat, mix. Do not boil.

Remove from heat, mix in B

Beat whites until soft peaks on low, then medium

Add sugar in whites, beat high

Fold C into batter 3 separate times

Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring

Bake 300 F 60 minutes

Remove from tin, cool on rack

Let cool to room temperature or put in the fridge to cool. Cutting it while it's still hot can be messy unless you use a sharp knife dipped in hot water after each cut.


Loving the California weather (albeit slightly chillier than Toronto at the moment), and most importantly, the work culture here.

The Korean family I live with (am comfortable enough already to call this place my second home and the family here my second family) took me around during my first weekend to get a taste of Santa Clara:

 This restaurant was owned by the uncle I live with's friend. The uncle personally painted the swans for his good friend's opening.

Alviso park

 Jin's Bakery: spent an afternoon on the outdoor patio with coffee and baked goods

Palm trees be everywhere

 Dear readers, I'll be revisiting an old time bar in the next post!