Convocation Day :)

To Anis, Kiera, Shah...congratulation on your graduation...hehehe:P...hepy jer adk2 kak tie nie ea...dpt jmpa korg pun kjp jer ari tu kan..nsb dpt jgk bergambar...dengan shah jer x sempat...huhu...best x dpt bear yg cuteeee dr kak tie...ahaha...handmade tau =)..lps nie ssh da la nk jmpa korg yer....haaa, nnti kak tie konvo jgn lpa dtg yer...nak bear besarrrrrrrrrrr punye bley??? hikhik...(juz joke)...korg dpt dtg pun da kira sronok da...ap2 pun kak tie doakan korg success dgn kerjaya pilihan korg yer...luv n miss u olls :)..muahhh :*...remember all the sweet memories k;)....daaaa

Ungu - Dia Atau Diriku

Lirik Lagu Ungu Dia Atau Diriku 

Sungguh tak mungkin dalam kisah ini kita kan bersatu
Bila tak pernah ada perasaan cinta seutuhnya
Kini akhirnya kau harus memilih dia atau diriku
Yang pantas mendapatkanmu, pantas menjadi kekasihmu

Sampai kapankah kita akan bersama
Bila tak pernah ada perasaan cinta antara kita
Perasaan saling menyayangi
Sampai kapankah kita akan bersama
Bila kau hanya bisa mencintaiku separuh hatimu
Separuh kau mencintainya
Sungguh tak mungkin, sungguh tak bisa
Kita kan bersama bila kau masih membagi cinta

p/s : love this song...sedappp :P

Baked White Chocolate Cheesecake Recipe...Nyum..Nyum..^ ^,

Above: Baked white chocolate cheesecake with strawberry coulis, vanilla ice cream and mint leaves.

This white chocolate cheesecake has a soft, smooth and creamy consistency. Because it is rich, we like to serve it with a fruit coulis (or fresh fruit) and ice cream.

To make a white chocolate and raspberry cheesecake, pour half of the filling over the base, sprinkle with 150g of raspberries, then pour the remaining filling over the raspberries and bake.

Serves at least 10.

Base
250g Nice biscuits (we use Arnott's brand)
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

Filling
375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (we use eggs with a minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)

Preheat oven to 160 degrees Celsius (not fan-forced). If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 145 degrees Celsius.

Line the base of a 20cm or 21cm diameter springform cake pan with baking paper. Grease or line the side. © exclusivelyfood.com.au

Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and side of the prepared pan. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.

When ready to serve, cut with a hot, dry knife. Store any leftover cheesecake in an airtight container in the refrigerator. © www.exclusivelyfood.com.au

p/s: for cheesecake lovers <3... i have tried this recipe from 'Exclusively Food' given by my fren :)...so yummy...hehehe...try this ! ~ sharing is caring~ with love Lily Ixora ^^,