I love cheesecake, and I like my cheesecake to taste like cheesecake- not ruined with so many unnecessary ingredients and flavors that the taste and texture are gone. On that note- New York style has always been the one for me.
If I want chocolate, I will go for a chocolate cake or brownie or other chocolate welcoming dessert. If I want strawberries or blueberries I will then look for a tart or shortcake or other fruit friendly dessert. But when I want cheesecake- I want the quality to hold up to its name.
Don't get me wrong-I like a flavored cheesecake from time to time, but only few have worked (consistently, one in a million doesn't do it for me).
Pumpkin cheesecake is a whole other animal- and I do love it. The cinnamon and nutmeg are strong overpowering flavors, but it is one I don't mind for this dessert. Mostly because the texture holds well to it and compliments it as a whole.
Key Lime I adore in most anything, and cheesecake is no exception. I am speaking of course of the true key lime, none of this neon ill colored green foolishness. Please, who keeps allowing this nonsense! Lemon works well, too. Its subtle and gives a lovely tartness-cheesecake should never be overly sweet.
Honey, Lemon Curd, Creme Fraiche, Mascarpone, and Vanilla Bean are friendly ingredients that I think will still stand to this dessert. But never multiples or over mixed combinations- simple is best. Epicurious.com has some simple recipies.
If you ever come across it or get the chance, my favorite of all favorites is an Alsace Farm Cheesecake- Oh yum! The cheese from Alsace has a distinctive taste that is so divine and delicious in this dessert.
Much love and delicious cheesecakes, xx
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