About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Friday, April 6, 2012

Mocha Chocolate Cheesecake Bars

This was one of the best I've made.

1/4 cup unsalted butter                   
Sweet Oat Biscuits
2 tablespoon sugar
2 (1 ounce) squares semisweet chocolate, chopped

3 tablespoons heavy cream
2 tablespoons instant coffee powder
2 squares semisweet chocolate
1 cup cream cheese
3/4 cup sour cream
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour

In a large bowl added crush biscuits and sugar.

I melted butter in a saucepan and pour over crushed biscuits, stirred and mixed well. Added chopped semi sweet chocolate, stirred and mixed well. Spread my crust evenly on bottom of greased  35x 25 cm baking dish (I used my Ikea one). Baked crust for 8 minutes on 325 degrees F.

In a small saucepan on low medium heat added 2 tablespoon heavy cream and coffee powder, whisk until powder dissolves. Added chopped semisweet chocolate and 1 tablespoon heavy cream, whisked until chocolate has melted completely. Remove from heat, set a side.      

Beat cream cheese, sour cream, and 1/2 cup sugar in large bowl until light and fluffy. Added 1 tablespoon flour and 1/2 teaspoon vanilla. Whip in melted coffee chocolate mixture, until smooth.  Poured filling on top sweet oat biscuit crust. Baked in oven 350 degrees F. 40 minutes.

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