Hello again! Hope this finds you happy, well, and sane. Happy holidays to the Americans out there!
For some mysterious reason WordPress is only allowing me to write this post from my phone. This is mildly annoying as my thumbs are incredibly inaccurate typing tools. I’ll spend more time correcting my spelling than writing so I just need to get to the point this week. More unrelated topics next time…
I made this cheesecake a couple of weeks ago for a a family party. I have had my shares of cheesecakes and have never been as satisfied as I am with this one. This is the smoothest cheesecake I’ve ever tasted! Not only that, this cheesecake is invitingly tangy and savoury in the most complimentary way…not to mention very, very easy to make and bake. Not one crack on its surface! I have never made such an easy cheesecake which also happens to be easy on the eyes and the tastebuds. This one’s a keeper! And I’m not the only person saying that. My husband thought about the cheesecake on and off long after the party.
Where are the other photos, you might ask? This time it wasn’t denial. Long story short: Had one of those intensely busy weeks.
I didn’t get to buy the required fruit nor to make the red base. What I managed instead was a biscuit (cookie) base studded with toasted caraway seeds. The topping was a browned white chocolate ganache. The white chocolate was browned until golden and turned into a ganache the traditional way. Delicious. The only fruit my corner shop had that Sunday morning was strawberries. Never mind.
Skin-deep this cheesecake gets a different decorative theme but, really, the tremendous texture and flavour are its focal points.
Que vIva Rose!
Thank you all for reading. See you next time with Mil asses Crymb Cakelted (read: Molasses Crumb Cakelets). My poor thumbs.