Cheesecake: Layers of flavor

A sweet way to finish a meal.

Blend, mix, pour, bake.

 

Stir, drizzle, pool.

 

Peel, segment, stack.

 

Top, garnish, serve.

 

A creamy combination of tangy cream cheese, in a sweet batter, resting on a bed of graham crumbs, all topped with tart blackberries and bright orange segments, in a pool of blackberry coulis. A cheesecake is a dessert that cannot be classified, it’s neither cake, nor custard, but rather sits in a category all on it’s own, often called “oh my,” or “this is awesome” and “holy moly!”

Cheesecake: Layers of flavour.

Some dessert trivia tidbits for you:

We call it dessert, but if you were in the UK you would call it sweets, afters, or even pudding.

Supreme: pronounced “soo-PREM”. To cut out each segment of the citrus fruit.

Cheesecake originated in Greece, and when the Romans conquered them they inherited the coveted recipe, which, at the time, was just cheese mixed with honey and some wheat flour, baked in a pan, served cold.

Coulis: pronounced “koo-LEE”. A thick sauce made from pureed and strained fruits, berries, or vegetables.

Haagen-Dazs once made flavor-infused stamps for the the Austrian Postal service. Flavors included Cookies & Cream, Macadamia Nut Brittle, and Strawberry Cheesecake. https://thisisnotadvertising.wordpress.com/2011/08/04/haagen-dazs-tasty-...

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