House warming dinner

What a fun yoga class today. Such a wonderful way to start a Sunday morning. My shoulders and back feels so broad and relaxed and my whole body feels so light and lifted. A 7-day yoga retreat- sounds so tempting!!

I had a couple of people over for dinner last night. Risotto did not turn out as good as last time. Maybe it was the butter? Or the stock? Something was lacking and the flavour just wasn't quite there. But everything else was great. Thanks guys for bringing the soy chicken wings, the marinated cucumber, the 餃子 and the drinks.
And what would a dinner be without dessert? This is probably my favourite cheesecake recipe. I'm sure there are better ones out there. But this is probably the first recipe I have followed as a baker. I remember looking for recipe with BaBa, experimenting with different types of cheese, baking time, and how hard we tried to beat the cream cheese before we bought the electric mixer. I remember getting MaMi as our samplers and we would get her to comment on the cake everytime we made a change. This is the recipe that taught me how to separate the yolk from the white and introduced me to the incredible baking world. If I had a signature dish, this would probably be it.

~1/2 cup digestive biscuits, crushed
~75g butter, melted
500g cream cheese
250-300mL sour cream
1/4 cup fresh milk
5 eggs
2 egg yolks
~1 cup sugar
2 tbsp plain flour
lemon zest fro a whole lemon
Juice of 1/2 lemon

1) Preheat oven to 230 degrees C
2) Mix biscuits crumbs and melted butter together. Press firm to the bottom of a cake tin.
3) Bake for 5-10 minutes or until base has firmed up and started to turn golden.
4) Meanwhile, beat to soften cream cheese. Add in sour cream and beat to combine. Add eggs and egg yolks and mix well, one at a time. Add in lemon zest, lemon juice and milk and mix well. Sift flour and and sugar and add to the mixture.
5) Pour mixture onto the baked base. Bake for 10 minutes. Then reduce oven temperature to 160 degrees C and bake for a further 30 minutes or until the cake has firmed up and skewer comes out clean.
6) Turn off the heat and leave the cake in the oven for an hour with the door open. This avoids a sudden temperature change and prevents cracking of the cake. Allow to cool in room temperature before chilling in the fridge for at least 4 hours or overnight. Serve cold.