I'll admit that making cheesecakes with fruit as opposed to chocolate or liquor or cookies etc etc is indefinitely more popular and perhaps more refreshing and lighter than other cheesecakes. Baked cheesecakes are known for being dense (try Japanese or unbaked for a lighter texture). I do love experimenting with other flavours though and its been awhile since trying green tea, black sesame, etc etc. Will have to find an occasion.
I'm quite fond of piling fruit on top and leaving it rustic looking. It sets it apart from the cakes in the shops and it personalizes each cake. It also shows that the produce is 100% fresh :)
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