The past two weeks have been super busy for me. In between celebrating my birthday, working, and attending the SCCM conference, I have not had time to relax or step foot into the kitchen. I found out that a friend at work has the same birthday and Amy, my other friend, has her birthday exactly one week after mine so we all celebrated at Ruth’s Chris Steakhouse. Fortunately, it was during San Diego Restaurant Week so we took advantage of their 3-course meal for $40. I picked the seared ahi tuna for the appetizer. It was very fresh, comparable to Sushi Ota’s. For the main course, I went with the petite filet which I anticipated to be much smaller than the filet mignon, but was pleasantly surprised by the portion. It was a bit dry for medium well but was still delicious! Vu ordered mushrooms stuffed with crabmeat, and they were the best crabmeat stuffed mushrooms I have ever had. Filled with real crabmeat and no filler, they were seasoned perfectly. His 12 oz ribeye was even more delicious than my petite file. Tender and buttery, it was the perfect piece of ribeye. We ended the night with two heavenly desserts, chocolate sin cake and duo of cheesecake and sorbet. The chocolate was light but decandent. I could not stop eating even though my stomach was at max capacity. I did not enjoy the cheesecake as much but the raspberry sorbet was fresh and delightful. Overall, it was an excellent meal, perfect for a birthday celebration.
Posts tagged ‘cheesecake’
It was another beautiful day in sunny San Diego. Looking outside my window, I realized autumn is here and the leaves have changed to a range of red to yellow color. My favorite things in autumn are pumpkin pie, pumpkin ice cream from Baskin Robbins, apple cider, enjoying Thanksgiving dinner with the family, and Black Friday. My husband loves pumpkin pie, and I saw him eyeing it at Costco today. It would be hard for two people to finish the Costco pumpkin pie. You would end up sharing half of the pie with your co-workers. One of my favorite desserts is cheesecake so I decided to make pumpkin cheesecake, a compromise between my husband and me. Although I purposely made this cheesecake for two people, you can always scale the ingredients to serve 8-12 people for Thanksgiving dinner or any other occasions. When serving the cheesecake, don’t forget to add a touch of whip cream.
Crust:1/3 cup (or 1/2 cup if you like a thicker crust) graham cracker crumbs 1 tbsp light brown sugar 1/4 tsp ground cinnamon 2 tbsps melted salted butter
Filling:1 (8 oz) package cream cheese 8 oz pureed pumpkin 1 egg 3 tbsps sour cream 1/2 cup sugar 1/2 tsp ground cinnamon 1/8 tsp fresh ground nutmeg 1/8 tsp ground cloves 1 tbsp all-purpose flour 1 tsp vanilla extract
Beat cream cheese until smooth. Add pumpkin puree, egg, sour cream, sugar and the spices. Make sure you you blend all the ingredients very well otherwise your cheesecake will turn out chunky. Add flour and vanilla. Beat together until well combined.