Today is the 70th anniversary of the second world war’s end. It is a rainy day in Hong Kong but sunshine with blue sky in Beijing which is perfect for the big parade. Not long ago, there was the anniversary of Hiroshima atomic bomb attack. These days it was reported heavily on the Syria’s refugees stuck in Budapest hoping to go to Germany or Austria whilst Germany pleading for a policy to manage the refugees. Everyday the world becomes more and more chaotic. Hope true peace, with kind hearts, will be on the earth. And this experiment with pineapple sorbet and cheese denotes my wish for a peaceful world with a dash of sweetness. Yet it is not heavy but light and smooth.
100g Biscuit crumb
45g melted butter
Mix the biscuit crumb and melted butter
Press the mixture onto the bottom of a 20cm cake pan
Let it stay in the fridge
500g cream cheese (softened at room temperature)
150g (75% of the original recipe)
100g pineapple sorbet or you can take pineapple purée
Preheat the oven at 130°C (250°F/Gas 1)
Beat the cream cheese and sugar until smooth
Add the eggs, one at each time
Pour in the cream and mix till just incorporated
Pour the mixture onto the biscuit base.
Then drizzle over the pineapple sorbet and use a skewer / spoon to gently swirl it through the cheese filling (a drop of orange edible colouring added)
Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.