Tuesday, September 14, 2010
This is at least the third cheesecake I made in just a month (this was made a few weeks ago) and that surely is a lot of cream cheese. What I love about making cheesecake is that (given that you understand the basic method of making a good cheesecake), they're pretty straight forward, it is very versatile, you can modify it all you want and they will come out good, and it's always a crowd-pleaser. It takes longer for cheesecake to bake, and more time resting in the fridge, but technically, there's nothing you need to do really at those time, unlike the multi-component cakes which takes a few days to finish due to the many complicated components that go inside the cake.
Even though I made a lot of cheesecakes in my baking life, I don't normally use the same recipe each time. When I was in college, I used a lot of recipes from foodnetwork, and let me tell you, I made quite a number of cheesecake during that time, from regular dense NY cheesecake, cheesecake using whipped meringue, you name it. They were all very good and gone in a few minutes, but for some reason, nothing quite stick in my head.
This mascarpone cheesecake though, is based on just a very basic cheesecake, and substitute half the amount of cream cheese with mascarpone cheese. This is the only cheesecake recipe I stick to whenever I want a very good and creamy cheesecake, not too dense, which is the way I like it. I love mascarpone cheese so much that I'm trying so hard not to use mascarpone in all of my baking. The creamy sweet taste and texture just makes everything tastes better. I reduced the sugar from regular cheesecake because mascarpone is not as tangy as cream cheese, I'm still using the same basic almond crust that I'm always using.
So back to the cheesecake, I was keeping it simple with the decoration. Well, to be honest, I was trying to find the fastest decoration I can do since there was really no time to do anything else :).
I apologize for the poor shots, these were shot just before the cake was butchered by 20 people, talking about being under pressure.
I hope you're enjoying the last summer wherever you are, because if you're like me, who gets excited easily just by seeing assorted berries laying in front of you like jewels, or the smell of the air early in the morning at at night, or just the joy of wearing flip-flops, shorts, or pretty dresses, you'll be dreading waiting for the next summer to come. I hope all these projects (work and non work) scheduled around me for the next few months will keep be distracted from the weather, at least then I can start baking with salted caramel, banana, chocolate, citrus, back again. There's surely something special in every weather you got :)
Posted by Bertha at 9:24 AM