I love having blocks of butter and cream cheese at home. I love the I-need-to-clear-my-butters-so-I'm-baking! feeling whenever I open the fridge and see them arranged on top of one another. Its like a reflection of my passion for baking!
I don't know if that's the same for you, but they certainly are the fastest-moving yet most expensive ingredients I use.
Cakes, cookies, pies, tarts, bars...... I can hardly escape from opening sticks after sticks of butter. Especially when baking becomes a little more intensive, like how I've been baking almost every day for the past one week, I've finish almost 4 cups of butter!
Last night, I was really tempted to 'clear' my cream cheese again. LOL. It'd be the best chance for me to finish my remaining sour cream from the superlicious Blueberry Crumb Cake too! After much consideration on what cheesecake I should I bake, I decided on New York Cheesecake!
The recipe was from a book bought by one of my best boyfriend in Taiwan. Although the entire book was written in CHINESE..... (Okay, I'm a Chinese, but I really dislike reading chinese words!) I still wanted to use its recipe because I'm actually very appreciative to get his support for my interest! I adjusted the recipe a little as I was a bit disturbed by one of the ingredient "butter" in the cream cheese filling. I substitute it with milk instead =)
The result was really great. I love how the surface of the cheesecake is slightly brown. The best part was that it didn't cracked, it didn't sink in the center, and it wasn't over-baked!
See. Still nice and creamy, one of the best cheesecake texture I'd made!
New York Cheesecake
makes a 9-inch cheesecake
100g graham crackers
56g melted butter
1 tbsp sugar
Combine all the ingredients and press them onto a 9-inch springform pan.
4 8oz cream cheese
1.5 cup sugar
2 tsp vanilla
3/4 cup milk
4 eggs
1 cup sour cream
Preheat oven to 175degreeC. Beat the cream cheese and sugar until smooth and creamy. Add in the vanilla and milk. Then add the eggs, one at a time. Stir in the sour cream lastly and pour into prepared pan. Bake for 50minutes in a water bath. Switch off the oven and let it rest inside for 1hour before placing it in the fridge. Chill overnight.
Anyway chinese characters make me feel tired reading them!! It doesn't make
sense so I believe its just my own psychological effect when I encounter them LOL. I prefer reading alphabets! Good luck in learning Korean though, my friends told me it's real fun 
I feel the same way about seeing all the baking essentials in my refrigerator! I feel blessed to be able to have all of those things.
Why do you not like reading Chinese? I would give anything to be able to do that. In fact, I'm learning Korean right now, and I love learning about the characters.