In an effort to cut down on the sinful stuff, of which we have partaken quite a few, I may add, the next quest would be to take the cheesecake, as we generally know it, to another dimension.

Japanese cheesecakes... satisfying, yet not overly decadent and moist, yet not creamy and rich. It is perfect for an afternoon treat with your tea. A cross between a sponge cake and a cheese cake. It is a light airy moist slice of goodness. Plain or graced with seasonal fresh fruit


Ingredients:
250g cream cheese
50g butter
100ml fresh milk


140g fine granulated sugar


Directions:
1. Grease and line an 8 inch round springform cake pan.
2. Melt cream cheese, butter and milk over a double boiler. Then cool the mixture in a larger pan of cold water.

3. In the meantime, sieve together the flours and salt in a small bowl.
4. Add the flours, (optional lemon zest), then egg yolks, lemon juice to the cream cheese mixture and mix well, using a hand or stand mixer.

5. In another bowl, whisk egg whites with cream of tartar until foamy.
6. Add the sugar to the egg whites and whisk until soft peaks form.

7. Gently fold in the cheese mixture to the egg white mixture and mix well.
8. Pour into the cake pan, set the pan in a bain marie or water bath.
9. Bake in a preheated 325F oven for 1 hour 10 minutes until set or top becomes golden brown.

Surely not the 200 cal with the 3.5 grams of fat and 29 grams of sugar version in the Studios at 5 bucks a pop! Make it at home, this recipe serves 4. Double up on the home-made butterscotch, it saves in the fridge.




























Ingredients:
1 cup brown sugar
2 tbsp water
4 tbsp butter
1/2 tsp salt
1 tsp apple cider vinegar
1/4 cup heavy cream
1/2 cup heavy cream
1 tsp rum (optional)
3 cans cream soda
1 can soda

Directions:

To make butterscotch:
1. In a saucepan, melt sugar and water until boiling.
2. Add the butter, salt, apple cider vinegar, and the 1/4 cup of cream.
3. Set aside to cool. Then stir in the rum.

To make whipped topping:
4. In a medium bowl, combine 2 tbsp of the butterscotch and 1/2 cup of cream, using an electric whisk or mixer to beat till thickened. 2-3 minutes.

To assemble:
5. Divide the butterscotch between 4 glasses, (about 1/4 cup each glass)
6. Divide 1 can of soda between the 4 glasses, stir to combine.
7. Then divide the 3 cans of cream soda , filling nearly to the top.
8. Spoon the whipped topping over and enjoy!