Yesterday, half of my day was spent with roasting and baking. It actually started out last Saturday morning when I remember that it’s been a long time since I baked. I’ve been contemplating making Sassy Lawyer’s Chocolate Marble Cheesecake since last month but haven’t got the time to make it. And also there’s this fear of not making it right the first time. But alas my stress level has reached its limit and I knew that I had to do something to level it down. So I resorted to my first love-cooking.

Here you go ladies and gentlemen, my Juicy Roasted Garlic Chicken and Chocolate (not so) Marble Cheesecake straight right out from my oven.

The chicken was marinated for almost 24 hours in roasted garlic, water, lemon, pepper and salt. Before roasting, I placed chopped celery and cubes of margarine inside the chicken cavity and tied the legs together. It was slowly roasted for 1 hour and 15 minutes in an oven with 350° F temperature. It was also basted with margarine every now and then to keep the chicken moist and juicy.

This cheesecake was a little challenging to make. First because it’s my first time with using cream cheese as an ingredient. I was afraid it would turn out sloppy. Second was finding the cream cheese which is the main ingredient of this recipe. Two BIG grocery stores here in Singapore has no stock of cream cheese. Would you believe that? Why would they not have this? I panicked because I already have the rest of the ingredients like the chocolate bar, crushed chocolate cookies and eggs but not the cheese. Anyway, my search ended in the small grocery store near our place (bleh).

Rudel described this as the most perfect cake I’ve ever made for him. He’s really not into desserts especially sweet ones like Chocolate Cake and Leche Flan. But this recipe wasn’t to sweet and it melts in your mouth with a bit of a crunch from the cookies. I think that’s why it was a HIT for him.