Sushi House Goyemon – Las Vegas Series

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Sushi House Goyemon was and is probably one of my favourite Japanese Sushi places that I’ve been to in a long time but having said that, I’m not a local of Las Vegas and I am comparing my experiences with those restaurants I’ve been to in Melbourne, Australia. One of the fantastic things about this place is their All You Can Eat (Order) Lunch and Dinner offers, in which for a set time you can basically order anything off their menu, ranging from the various Sushi rolls such as Nigiri, tempura, deep fried, baked and of course the standard rolls and side dishes and desserts too. Those with a preference for rice, noodle or curry dishes can quash their worries as this is also on offer.

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They have a wide range of Nigiri sushi using various types of fish such as tuna, yellow tail, red snapper and mackerel but also prawn and scallop nigiri sushi as well. Fresh fish with rice and a bit of soy sauce is sometimes all you really need.

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They also serve a large assortment of sushi with different fillings or toppings, you would definitely struggle to try them all in one sitting!

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Other than sushi, they have a couple of entree like items such as their green baked mussels, prawn tempura, takoyaki and fried gyoza.

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If it’s your first time here, a group scene might be best if you’re dying to try a bit of everything on the menu.

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One you order the desserts I believe you won’t be able to order any of the other menu items again. Their ice cream range of course has green tea, but also this fried ice cream which I’ve never tried before. Well, to be honest, I don’t see a need to try that one again but for those wanting something crispy to go with their ice cream, be my guest.
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Their ice cream mochi’s are quite nice too, the dough is still soft but the inside is nice and cold. Lovely on a warmer day.

Impressions

I was very impressed with Sushi House Goyemon, their menu range is fantastic and yet most of their dishes come out on top. Overall for a decent price too for sushi, it’s great value for money.

Sushi House Goyemon on Urbanspoon

Sushi House Goyemon
5255 S. Decatur Blvd
Las Vegas NV 89118

 

IHOP – Niagara Falls

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I had never been to an IHOP before (aka International House of Pancakes) which primarily serves breakfast dishes and it’s quite a large chain in America so presumably they would have decent food, right? Well lets take a look as we dined at their Niagara Falls location (Ontario, Canada side FYI).

I love Belgian Waffles, and if they are done right it’s down right amazing. I love waffles that are crispy on the outside but ever so soft and light inside, and just with a bit of butter or cream to give it a bit of richness. Wonderful just fresh. IHOP’s waffles were a bit of a disappointment, luke warm and just bland. The Belgian Waffle Combo comes with your choice of two eggs, and either bacon strips or pork sausages. Being the indecisive one, I ordered one pork sausage and one bacon strip and just topped with whipped butter and icing sugar but you can choose strawberry toppings, blueberry or cinnamon apple compote too.

The scrambled eggs were incredibly bland, it didn’t even taste like eggs to be quite honest. I never knew eggs could be done so wrong but there you go. The bacon strip was dry and hard, so noticeable over-fried. The pork sausage also lacked in flavour but not as disastrous as the eggs of bacon. For the price you’re paying too, I wouldn’t recommend it.

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IHOP’s Strawberry Banana Pancakes looked great! The pancakes were fluffy although a bit bland which I guess the strawberries, whipped cream and bananas are for. Overall, nothing to run home about or Tweet about.

Impressions

For a place that supposedly is known for their breakfast foods, it isn’t very good at all. I’d probably have a more enjoyable meal by buying a Sausage and Egg McMuffin and with money in the pocket.

IHOP Restaurants on Urbanspoon

IHOP Niagara Falls

6455 Fallsview Blvd
Niagara Falls ON L2G3V9

Café Buade – Quebec City Series

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Café Buade was our first meal in Quebec City, after arriving by train from Montreal. Already lunch time, the Old Quebec City was packed full of people and tourists (like me!), we finally found a restaurant that looked quaint and food that was reasonably priced.

Service here was great actually, and even though they do speak in French initially (of course), they do respond in English without much hesitation. Probably because it’s a tourist hotspot, but it puts us at ease nonetheless.

The food here has a mix of Italian, French and your burgers, steaks and grills.

We ordered one of their grills, which comes with coleslaw, fries and topped with a BBQ gravy and peas. The gravy was quite bland on first impressions, and it was in dire need of pepper. The fries were also a tad on the dry side of things, although super crispy as you can see. Overall, I found it to be a very average dish.

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Their Salmon salad is quite fresh , with their salmon, capers and onions with a dressing. Not particularly my type of dish but it’s not bad if you like salmon and capers.

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Their Hamburger steak, served with sautéed onions,  vegetables and your choice of a side and sauce (I chose mash and gravy) was a decent meal. Hamburger patty moist but the mash potato was lacking in pepper, creaminess and smoothness you would often find in a good mash. It doesn’t leave a lasting impression but it does fill you up.

Impressions

Overall, our dining experience at Café Buade can be summed up with just a few words. Very average. From our meals, I couldn’t think of any highlights or anything that stood out in anyway, other than that you’d get a decent feed here. If you’re here for a limited time, like we were, I’d probably suggest finding another restaurant to dine at.

Café Buade on Urbanspoon

Café Buade (Menu)
31 Rue Buade
Quebec City QC G1R

Third Wave Cafe Prahran by Night

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I’ve previously dined at Third Wave Cafe in Prahran (just off Commercial Road x Chapel St) and tried their breakfast/lunch menu which you can check out here and I was thoroughly impressed by their dishes. Third Wave Cafe have generously invited my friend and I to try their dinner menu where their specialty is slow cooked, smoked meats and fish American BBQ style. Although their BBQ meats may be the attraction for some, they also have a Paleo menu and even dishes such as burgers and quesadillas to try. So for those that have tried Third Wave’s breakfast and lunch menu, it provides a small window into BBQ dishes but only when dining here in the evening will you find their expanded Slow Smoked BBQ menu.

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We ordered the Pork Ribs (450g/Half Rack), which were absolutely delicious. The pork is tender, easy to slice off the bone and cooked to perfection with just the right amount of BBQ flavour. Served with the Pork Ribs, are two different BBQ sauces, the Spicy BBQ sauce and Apple Bourbon sauce, both having their subtle flavours that match the barbecued ribs. I love the spicy BBQ sauce in particular, as it’s smokey yet not overpowering and the spiciness gives the ribs a little kick but even then you could go without any of the sauces as the ribs are seasoned beautifully with the tastes of southern American cuisine.

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Third Wave’s Chicken (Medium Plate) was also fantastic and it really isn’t a surprise anymore that the food here is a step above. From their menu’s explanation, it details that the chicken is marinated overnight and smoked using Maple wood for many hours. The chicken is moist, and the aroma of the smoked chicken is salivating. Often Chicken that is barbecued is tough and dry, and I find it very difficult to cook well but here they have done the chicken justice. The chicken here, like the pork ribs above is served with two different BBQ sauces which I believe one was the spicy BBQ sauce.

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For sides we ordered the Confit Kipfler Potatoes (Medium Plate) which are Kipfler potatoes confit in duck fat and seasoned with salt and rosemary. The potatoes were crispy and the subtle seasoning of rosemary is all you ever need, but the one downside was the liberal use of salt.

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Having a crispy theme going on with the sides, we ordered the Crispy Coleslaw that is a mix of apples, carrots, cabbage and with Third Wave’s own coleslaw dressing. There are hints of richness from the mayonnaise that is cut through by the slight bitterness to the cabbage and a hint of tang. It isn’t something I would order often but it does at least provide some lightness to your overall meal.

Impressions

Third Wave Cafe’s serves delicious dishes throughout the entire day, so it’s no wonder people come back for more and I definitely will keep coming back. One of the highlights in both their dinner and lunch menus is their smoked meats and BBQ dishes. Their Texan Fry Up and the Pork Ribs here are my personal favourites but with an interesting variety on their menu, there is room for some competition. I sincerely do recommend trying their menu at least once, tasty BBQ dishes breakfast, lunch and dinner and with friendly service, I don’t think there is much else you could ask for.

Third Wave Cafe – Prahran (Menu)
30 Cato St
Prahran 3181

Opening Hours (correct as at 4 July 2014)
Monday to Tuesday – 8am to 4pm
Wednesday to Sunday – 8am to 10pm

T: 03 9510 2991
M: 04 1255 0854

Roast Turkey with Bacon, Pine-Nut and Herb Stuffing

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I’ve always wanted to cook a turkey and have that American Christmas. It’s something you always see on TV with the centrepiece being this just golden brown turkey straight out from the oven looking ever so lovely. This recipe I’ve tried a couple of times and the stuffing that goes with it is absolutely delicious. It can really take quite sometime to prepare and wait for it to cook but the end result is always satisfying. Check out the recipe below, I believe it’s from Women’s Weekly Christmas Edition from a couple years back.

Christmas Turkey with  Pine Nut, Herb and Bacon Stuffing

Ingredients

5kg turkey (I used a ~4kg turkey)
60g butter, melted
1 1/2 cups (375ml) salt-reduced chicken stock (or enough to cover the pan)

Pine Nut, Herb and Bacon Stuffing
125g butter
2 medium (300g) brown onions, chopped finely
2 trimmed (200g) celery stalks, chopped finely (did not include)
4 rashers bacon, chopped finely
2 cloves garlic, crushed
4 cups (200g) loosely packed coarse fresh white sourdough breadcrumbs
1/2 cup (80g) toasted pine nuts
1 cup coarsely chopped fresh flat-leaf parsely
1/4 cup finely chopped fresh sage
1 tablespoon finely grated lemon rind
1 egg, beaten lightly

Gravy
60g butter
50g plain flour
1 cup (250ml) dry white wine
1 1/2 cups (375ml) salt-reduced chicken stock

Method
Pine Nut, Herb and Bacon Stuffing:
1. Melt the butter in a large frying pan over medium heat; cook the onions, celery, bacon and garlic, stirring, until softened; cool. Combine onion mixture in a large bowl with the remaining ingredients

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2. Preheat oven to 180C (160C fan-forced). Discard neck from turkey if still intact. Briefly rinse turkey under cold waterl pat dry inside and out with absorbent paper. Fill neck cavity loosely with some of the stuffing (don’t pack too tightly, as it will stop the meat from cooking evenly). Secure skin over the opening with toothpicks to enclose stuffing. Fill large cavity loosely with remaining stuffing (you may have some stuffing leftover). Tie legs together with kitchen strings tuck wings under.

3. Place turkey on oiled rack in a large flameproof baking fish. Brush turkey all over with half of the butter, rub a little salt onto skin. Pour the stock into the dish. Cover dish tightly with greased foil; roast for 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, for a further 1 hour 30 minutes or until browned all over and cooked through, adding more water to the dish if needed. Remove turkey from dish, cover turkey with foil; stand for 15 minutes while preparing gravy.

Gravy
4. Pour turkey pan juices from dish into a medium heatproof jug discard fat from surface of pan juices. Heat the butter in same baking dish, add flour; cook, stirring, until mixture is well browned. Gradually stir in wine; bring to the boil. Stir in reserved pan juices and stock; bring back to the boil and simmer, stirring until gravy thickens. Season to taste with salt and pepper. Strain gravy into a jug. Serve with turkey (Not suitable to freeze or microwave)

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Side Note:
Thawing Your Turkey
Allow time for thawing a frozen turkey. A 5 kg turkey will take about 3 days to thaw in the refrigerator. Place it on a tray in its original packaging or covered with plastic wrap

Checking if the Turkey is Cooked
Test it by inserting a skewer sideways into the thickest part of the thigh, then remove and press flesh to release the juices. If the juices runs clear, then the turkey is cooked.
Or, you can use a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 90C

You can cook the stuffing separately
Make it as per the recipe but increasing the eggs to 2 eggs. Shape into a 28cm log on an oven tray lined with baking paper. Once the turkey is cooked, increase the oven temperature to 200C (180C fan-forced). Cook, uncovered for about 20 minutes or until well browned and crisp.

Carving Your Turkey
1. Remove kitchen string. Cut through the skin between the breast and the leg and push the leg away from the breast to make room to carve

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2. Begin carving slices off the breast, starting at the top of the breastbone and slicing at an angle away from the centre of the bird. Cave as much as your family needs

3. Separate drumsticks from the thigh by cutting through the knuckle at the point of the bend.

4. Make a vertical cut above the wing through the body and remove. Repeat these steps for the other side of the turkey.

Cooking Times for Turkey Sizes
2kg to 3kg – 1 hour 30 mins to 2 hours 15 mins
3.1kg to 4kg – 2 hours 15 mins to 2 hours 45 mins
4.1kg to 5kg – 2 hours 45 mins to 3 hours 30 mins
5.1kg to 6kg – 3 hours 30 mins to 4 hours 15 mins
6.1kg to 7kg – 4 hours 30 mins to 5 hours 30 mins

Impressions

Following the recipe to a T, it works out wonderfully. The meat of the turkey comes out so buttery smooth and just cooked to perfection. It can be very easy to overcook turkey. I find it you stick with those meat thermometer recommended temperatures like at 90C it can be a tad dry. I find that you can have great tasting turkey at around 77C but should be at least 74C for health and safety reasons.

The stuffing is the best stuffing I’ve ever had, and the parsley and pine nuts play a big part in that. It truly is a wonderful recipe. I’ve never tried the gravy to be honest, as I like to eat turkey with just a bit of tabasco sauce but I think most gravies taste similar so never bothered with it. The recipe is also very easy to follow and the hardest part is basically making sure the turkey is cooked right so once you got that down, cooking turkey will become a breeze.

 

 

Third Wave Cafe – Prahran

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Third Wave Cafe in Prahran is the sister cafe to their first cafe/restaurant in Port Melbourne. The Port Melbourne location specialises in American BBQ, and that also carries over to the Prahran restaurant. Third Wave Cafe Prahran mostly does breakfast/brunch/lunch but from Thursday to Saturday they do open their doors for dinner. The chef is Ryo Kitahara who is the protégé of Iron Chef Sakai, which I must admit is pretty special. I was a big fan of the Iron Chef series.

Their location might be easy to miss if you don’t know where you’re going, Google Maps took me into the other direction! It’s located across from a gym (could be an after gym workout meal), on the side of the Woolies and close by to the Prahran Market on Cato Street.

I was invited here by Third Wave Cafe to try their menu and I thank them for the opportunity.

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It isn’t your typically cafe in the sense that it lacks outdoor dining but it’s such a pleasant atmosphere it isn’t missed at all. They have a bar stools area as well as your standard dining setting with plenty of lighting.

Their menu is diverse and you may find it difficult to finally decide on what to order. Having gone for brunch/lunch we ordered a couple of different dishes to try.

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Third Wave’s Pulled Pork Slider with fries tastes as good as it looks. The burger itself contains the pulled pork, with pickled cucumber and fresh coleslaw and their own BBQ sauce. The just cooked pork is seasoned well (and not too salty), adding a bit of the spicy BBQ sauce it complements the slider well. The cold coleslaw in a burger is something I’ve often not tried but here it makes for an interesting combination and certainly feels fresh. The coleslaw itself is light and not too rich in its use of mayonnaise.  The fries are also light and crispy, and not heavy in its use of oil. A very pleasant surprise on how well everything was cooked, without feeling guilty over eating a burger with fries.

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One of Third Wave’s specials is their Texan Fry Up and just maybe one of my favourite dishes ever, really no joke. The slow cooked smoked brisket is the highlight of this dish. It is just simply cooked to perfection. The smokey brisket practically teleports you to an American Steakhouse. It’s most definitely the best meat I’ve ever tasted. Tender and flavourful.

The mushrooms, potatoes, tomatoes all complement the star of the dish and with a small amount of the spicy BBQ sauce it is just simply delicious. The poached egg oozes yolk although the outer most part of the yolk is hard boiled.  Overall, it really makes me want to try their dinner menu because this dish is cooked so well here.

On a side note: this dish was oddly on the breakfast page of their menu under specials, but it seems more like a lunch item to me.

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Their Spicy Ratatouille Baked Eggs also looks as good as it tastes. I’ve actually only recently tried a similar dish at Red Cup Cafe in Box Hill, both are similar in the ingredients they use and both I say are more than satisfying. 

The Spanish Chorizos add the spiciness to the dish, and with the addition of zucchini, eggplant, red peppers, tomatoes and of course eggs topped with Asiago cheese is another winner. Served with toasted Ciabatta bread it is one of those feel good warm dishes that I can see myself eating on a cold morning. The saltiness of the dish comes from the chorizo’s and it could be too much for some but eating this injunction with the crunchy bread and baked vegetables I couldn’t be happier with the meal.

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From my understanding, their hot drinks come with this bite sized mini meringue that has this surprising ginger and possibly cinnamon flavour. Eating this with your coffee, you may even find yourself thinking you just ordered a Chai Latte. Their Latte is light and not too intense. I usually prefer much richer, fuller coffee with not too much foam on top. This isn’t the case here but it is in no way bad, just a decent cup of coffee.

Impressions

Third Wave Cafe definitely impresses with their selection of dishes and the quality of the dishes as well. I really cannot recommend enough the Texan Fry Up and to a lesser extent their Spicy Ratatouille Baked Eggs and with Third Wave Cafe’s Sweets, Paninis, Russian Menu. I don’t think you’ll be bored by the menu anytime soon. Whenever I go back to Prahran, a visit to Third Wave Cafe is on order.

Third Wave on Urbanspoon

Third Wave Cafe – Prahran (Menu)

30 Cato St
Prahran VIC 3181

Opening Hours (Correct as at 15 November 2013)
Monday to Wednesday – 8am to 3pm
Thursday to Saturday – 8am to Late
Sunday – 8am to 4pm

T: 03 9510 2991
M: 04 1255 0854

Burger Bar Crescent – Montreal Series

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Burger Bar Crescent on Crescent St, Montreal is one of those trendy burger joints that appeals to the younger generation with its offerings of alcoholic beverages and cute burgers that can almost be considered to be sliders. Being unfamiliar with the area, I used my trusty Urbanspoon with led me to this popular place with a pretty high rating.

The restaurant is two floors with the ground floor being the more “bar” scene and the second floor having seating catered for larger groups and sit down meals.

Burger Bar Crescent’s menu is diverse, it actually took me a while to pick what to eat because they all sounded good on paper.

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We ordered the Firestorm aka supposed to be the token spicy burger, with beef, peppers, jalapeños, cheese and spicy sauce with coleslaw. Their burgers are high but more petite in girth. The beef is succulent and juicy, cooked to perfection. The spicy sauce was a tad disappointing, it was creamy but lacked the edge. It definitely required further spicy seasoning which meant TABASCO to the rescue. Other than that, I’d think it’s a pretty decent burger overall.

The coleslaw was interesting, I can’t quite put my finger on what ingredients they made the dressing with. It was sweet, not particularly creamy, but with the dressing slathered all over the cabbage and carrots. Kinda odd but maybe it’s because I’ve never had coleslaw like this before.

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Being the adventurous one (when it comes to food only), I ordered the Bison Burger, that comes with a Bison patty, sautéed leeks, wild mushrooms, brie and truffle mayo. My two main attractions to the dish was the Bison patty, having had Bison sausages back in Melbourne which were delicious, I had to seek it out. Secondly. truffle mayo, I’ve only had truffle butter previously and that has wet my appetite for some more truffle seasoned food. I really did love this seemingly packed burger. The patty was juicy and had a nice grilled texture/smokiness to it. The hard cheese retained it’s shape but was velvety and stringy. Loved it.

As the burgers come with either coleslaw or fries, you can also upgrade to sweet potato fries, caesar salad, onion rings or poutine. Wanting something a bit different, I ordered the sweet potato fries, that were seasoned with the right amount of salt (not too much) and were crispy as they should be. Like most sweet potato fries, you’d find the innards are still soft and floppy but the crispy outside makes it retain its shape very well.

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They also have hotdogs on the menu that are an absolute stunner. Juicy sausage, with buttery onions, BACON, and cheese. One of the best hotdogs I’ve ever tasted, everything just worked in perfect harmony with each other. Just needing a bit of tomato sauce (a requirement for all hotdogs)

Unfortunately, I’m unsure if it’s still on the menu but if it is, I definitely recommend it. The fries ordered with it were on the slightly darker, near overcooked side of things but very crunchy I must say.

Impressions

One thing I haven’t touched on is their service, staff are friendly but my golly it took at least 30 mins for the food to arrive on a not so busy night. There were only two other tables filled around us with a large group nearby, with a another group on the bottom floor. No way near a quarter filled actually.

My only real qualm with the place, but other than that I loved the food here. They do burgers well even if it leans on the pricier end of things.

Burger Bar Crescent on Urbanspoon

Burger Bar Crescent (Menu)

1465 Rue Crescent
Montreal QC H3G2B2

Juniors’ Little Fellas Berry Swirls Cheesecake

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I wanted to try these mini baked Cheesecakes from Junior’s, which is a popular Cheesecake store in New York. I hadn’t used this book in a while as I dislike the sponge base, I prefer the biscuit base and most if not all of the recipes in the Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake are in fact sponge based.

I made a Peanut Butter Cheesecake from this book and it turned out quite well, but wasn’t fond of the sponge cake base. I like the crunch and butteriness of the crumbed biscuits. The actual recipe calls for Raspberry puree, but I only had a packet of mixed assorted frozen berries (Raspberries, Blueberries and I think a few Black currents) but works quite well anyway. I’ve left the American measurements as is from the recipe book but added in the commonly used Australian measurements so you don’t have to!

Little Fella Raspberry Swirls

Makes 13 Little Fellas
Ingredients
6 ounces (about 2/3 cup/170g) dry-pack frozen whole raspberries (unsweetened, not in syrup) thawed and drained well
Two 8-ounce packages cream cheese (only full fat) at room temperature (Roughly 450g)
2/3 cup sugar (I reduced it to 1/2 cup)
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
1/2 cup heavy or whipping cream
13 fresh raspberries (large, pretty ones) (I didn’t have any of these at the time)

Method
1. Preheat the oven to 350 F (176 C). Line 13 standard muffin cups with silicone, foil, parchment or paper lines. (If you have only 12, use a custard cup for the thirteenth one)

2. Pulse the thawed raspberries in your food processor until smooth (you need 1/3 cup of puree). Set aside.

3. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer seed to medium and beat in the remaining 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to overmix!

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4. Divide the batter among the 13 muffin cups (fill each one almost up to the top). Drop a heaping teaspoon of the raspberry puree in the centre of each cup, pushing it down slightly into each little cake as you go. Using a thin, pointed knife, cut through the batter a few times, just until the raspberry swirls appear (do not mix in the puree completely or the cakes will turn pink and the swirls will disappear).

5. Place the muffin tin in a large shallow pan and pour hot water in until it comes about 1 inch (2.54cm) up the sides of the tin. Bake the cakes until set and the centres are slightly puffy and golden with red raspberry swirls, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack and let cool for 2 hours. Cover the cakes with a plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

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6. To remove the cakes, lift them out the cups with your hands ad peel off the liners. Place the cakes, top side up, on a serving platter or individual dessert plates. Top each with a raspberry and refrigerate until ready to serve. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the fresh berries, then wrap and freeze for up to 1 month.

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Impressions

I like this recipe but it sure does take a seemingly long time to get any results.

Letting these babies cool for 2 hours felt like forever since I did it at night, and waiting another 1 hour in the freezer before placing it in the refrigerator for storage. So really what seemed like a short prep time, the waiting can be excruciating if you really had a cheesecake craving that night.

The water bath is a bit troublesome if you’ve never done it before. I also probably didn’t have a high enough pan to place my muffin trays on in order for the water to be high enough to reach 2.5 cm. Mine was probably around 1.5cm at most. So I have a feeling I may have over baked it, as I did leave it in the oven too long.

For that haven’t tried a well done one, you’d still be hard pressed to see any faults. Apart from the sullen appearance. You still get a nice cream cheese flavour, along with a touch of berry flavour. I wish I added more puree to be honest, or maybe my frozen berries weren’t very flavourful so I’ll give it another shot and see how those turn out. Overall, it’s a good recipe, I enjoyed the end results even though I know it wasn’t at all perfect (or even close). It doesn’t have a sponge or biscuit base at all. It’s more like a cheesecake muffin so if the the base is something you can’t live without you could probably add a biscuit base to a separate muffin tray (paper), let it set in the fridge and then once the cheesecakes are cooled, peel it off (if you put it in cups) and just place it on top of the base. I’m sure it’ll add a nice crunchy texture to it all.