Peanut butter cookie cheesecake

This is for a dear friend whom I met about 9 years ago, when I first arrived in Australia from Malaysia! My teacher assigned her to show me around and everything, and since then we've come a long way.

We have been in the same class twice in primary school, and we have been in the same class since we were 13 in high school until now. She recently did debutante and I was invited as one of her guests! So honoured and such a fun night.

More than grateful to have a friend like you M.

Anyway these are easy and super tasty. Definitely a crowd pleaser from the raving reviews I got from my friends. Great hybrid like oreo cheesecake ehehehe. So I'm just quickly posting this post because tonight I'm doing the 40 hour famine.. 40 hrs without technology! What will I be doing? Catching up on school work, reading lots of novels & magazines and perhaps going out for a walk (instead of the treadmill!).

Peanut butter cookie cheesecake
Ingredients
1 unsalted stick butter (113 g or 1/2 cup), softened
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
2 cups chocolate chips (or chunks)
8 ounces cream cheese, softened (1 block, 250 g)
1/3 cup sugar
1 egg
1/2 tsp vanilla

Method
1. Make the cookie dough. Preheat oven to 325 degrees (I just baked at 350 F or 180 C). Cream butter, sugars, peanut butter until smooth and fluffy.
2. Add egg & beat well until incorporated. In a separate bowl, mix flour, baking soda & salt. Slowly add the flour mixture in with butter & sugar, mixing well after each addition. Stir in oats & chocolate chips.
3. Make cheesecake filling. Cream cream cheese, egg, sugar & vanilla until smooth.
4. Press half to 2/3s of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble remaining dough and sprinkle over the top or roll it into a flat layer and place it over the cheesecake layer.
5. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes or until lightly browned and cheesecake is set. Serve warm or cold, and store leftover bars in the fridge.

Adapted from Pinch of yum

Food food food

I tagged along with my two older sisters and my second sister's boyfriend in the city for dinner. I love dining out in the city because it's so lively and Melbourne is Australia's food capital. I miss work experience at the hospital, partly because I don't get to dine out in the city as often.. lol (I'm a high school student).. But in all honesty though, I really do miss it! Which sounds really crazy, but right now, I would love to be talking to patients and observing surgeries. And YES mum, the post about my work experience will be coming out soon.

Anyway, we went for ramen at Kokoro Ramen and dessert at Passionflower last week! This ramen place is seriously too cool. There are SO many options, I haven't seen so many options for ramen. You can't go wrong with picking any of them. There are different types of broth you can choose from (read the 'flavour notes' in the menu). I chose the Hakodate  shio ramen, which has a slice of pork belly and the broth is chicken and seafood. They also hand-make the noodles too. Quite authentic, and relatively cheap for a meal in Melbourne!

I really liked mine, except I regretted not picking the pork belly option which has 2 more slices of pork belly. The pork belly is soft-cooked and long-marinated, quite delicious! One slice was not enough.