上了这个贴子我就暂时收摊，等回大马和几位一路相伴我的部落朋友见面顺便大吃大喝畅谈一番了。这个集会算来也筹备了好几个月了，酒店从Bukit Bintang订到最后跑去PJ，怎样的？？哈哈！我还是少数服从多数，PJ就PJ啦。。反正又不用我开车，叫taxi载我到目的地就是了。谢谢槟城部落妇女组秘书长Eileen （我叫你秘书长因为你们的组织越来越发扬光大，我预测到你很快可能会有小秘书呵呵）积极筹备和担任司机的重任，这个越洋集会终于很快就会实现了。
今天也是我上最后一个shift，今早很懒惰要去上班因为心理已经处于放假心情了。去啦去啦，多赚两块钱回家花也好！结果shift coordinator没来上班，我去顶位，所以赚多三块零用钱，不错不错。。哈哈！
其实前两天已经把行李箱整理好了，我老公凑热闹来看我带些什么东西回家，他看了摇头，哎，你的衣服呢？怎么整个箱子都是吃的哈哈！我跟他说Eileen讲有大减价嘛，不用带太多啦。。。“晕”！
Cherry Ripe Choc Cheesecake
Ingredients:
150g plain
chocolate biscuits (I used Arnott’s Shredded Wheatemeal + 1tbs cocoa powder)
75g butter, melted
(I used 90g)
200g drained
morello cherries (I used 300g)
500g cream cheese,
softened
75g caster sugar
2 eggs
200g dark chocolate,
melted
150g Cherry Ripe
bars, chopped
Decoration:
300ml thickened
cream, whipped
cocoa (for
dusting)
some fresh
cherries
Method:
1. Grease a 24cm
round springform pan. (I used 20cm pan)
2. Process
biscuits until fine. Add melted butter, process until combined. Press mixture
over base of pan. Refrigerate for 30 minutes.
3. Preheat oven to
160C
4. Melt dark
chocolate on a double boiler or microwave at 700W for one minutes and stir
follow by every 15 sec until chocolate fully melted.
5. Place morello
cherries on kitchen paper. Beat cream cheese and sugar in a medium bowl with an
electric mixer until smooth. Beat in eggs, one at a time. Gradually beat in
cooled chocolate, stir in cherry ripe and cherries.
6. Spread filling
into pan, smooth the top, bake for about 50 minutes ( I bake about 60 minutes).
Cool in oven with door ajar.
7. Refrigerate
cheesecake for 3 hours or overnight. Decorate the cake with whipped thickened
cream and dust with cocoa powder. Top with some fresh cherries.
Reference：The Australian Women's Weekly, March 2012, pg 186
