I made the Apple Cider Doughnut Cake from Honey and Jam for a co-worker's birthday. But that's not the cake I want to talk about.
My brother's birthday rolled around again, so it was cheesecake time. And even though I used to rave about that low fat one, I've since come around to the idea that low fat isn't so good after all.
I had pinned a photo of a very high-looking cheesecake with a thick chocolate layer on top. I didn't think the recipe mattered at the time; just the way it looked, higher than the usual, with that chocolate topping. But when I looked at the recipe I liked it. Now I've made it twice, and I still like it.
I made it for work, and everyone loved it. I did make a mistake that time, though - I made a salted chocolate for the top, and didn't like that. You see, the cake is hardly sweet at all! So, a salty topping isn't the right thing for it. I also didn't have the correct pan.
But you can bet I got one before I made it the second time - a seven inch springform - I had to have that height! And you can see it's nice and high. I made the right topping, too.
This is probably what you'd call a French style cheesecake, and since my brother's always been partial to the New York style, we got him two pieces of that from the local Jewish deli. But you know, he said it didn't taste so good to him anymore. Folks, I think this is it.
This looks wonderful! I believe that if you're going to have cake (or cheesecake) you might as well have the best-tasting one you can make and that usually means using full-fat ingredients. What is the difference between a French-style and New York-style cheesecake? Is it the base? I know some have a biscuit base and some a crust/pastry base.
ReplyDeleteNo, it's not the base, Clare. The New York cheesecakes are made with flour, and they're very dense. The French a lighter and fluffier cake, but even that is in varying degrees. I think the baker can use any kind of crust they like. Thanks for the compliment!
DeleteThank-you! It's nice to learn something new! I have a favourite cheesecake for special occasions. From what you have told me I think it must be a New York style one. It's a baked lemon and sultana cheesecake. https://www.philadelphia.co.uk/Recipes/Baked-Lemon-Sultana-Cheesecake?r=4810
DeleteYes, that's what it sounds like. A number of years ago I saw a recipe in a Christmas cookbook for an Italian style cheesecake, made with ricotta and sultanas, thinking my Italian father would like it. Well, neither he nor my brother cared for it, so I brought it to Polish class. The priest from Poland said it reminded him of home! (in fact, he requested that cheesecake from me several times after that!) It's a universal dessert.
DeleteWouldn't it be boring if we all liked the same things!
ReplyDeleteYes... I like trying new things. :)
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