The sorcery work of Olivia. .
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A cheese tart wanting to be a cheesecake, this is made with the best part of Spanish blue cheese minus the pungency, and cream cheese. It’s baked long enough for the top to be caramelised into a golden brown layer and bottom into an almond tart base, but short enough for the cheese to stay creamy and in a molten state. The crux lies in the taste of the cheese which left us speechless, literally. Where did they find such perfect cheese? It’s light enough for 2 to share but I think will be too heavy for 1 to finish. .
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Leaked recipe in link below. You’re welcome:
https://m.buro247.sg/lifestyle/food-and-drink/how-to-make-olivia-restaurant-lounge-s-creamy-homemade-cheesecake.html