Dreamy and creamy ... that's how I love my cheesecakes! I've said my first love (cakes, that is) is mousse cakes, yet I have a craving for cheesecakes more often than I admit. In fact, I love all types - Japanese souffle, Boston-style, mousse (chilled) or NY-style in all it's denseness!
I remember when I first tackled a cheesecake recipe and it turned out grainy and crumbly ... in the days when I can't tell a 'bain-marie' from Marie Curie. Well, I've moved on, and have finally baked the cheesecake in the perfect texture and taste to my liking! Thanks to Rose Levy Beranbaum of Cake Bible fame, my cheesecake is an adaptation and though it is quite different from the original Cake Bible recipe, the Cake Bible indeed provided the 'understanding' so to speak.
So here is the creamiest baked cheesecake ever - not crumbly or crusty - sinfully rich and meant to be savoured in small servings! I love fruity cheesecakes because I think the fresh tangy berries and fruits balances the richness of the whole indulgence - hence my all-star flavour: "Racy Raspberry"! Racy Raspberry is topped with a delectable spread of ruby red homemade raspberry conserve or - when in season - the deluxe version gets a generous pile of glazed fresh raspberries.
Two other great flavours that I love to bake is the Durian Lime and Banana Toffee Crunch. All these premium cheesecakes feature luscious toppings that brings a new flavour dimension to the cheesecake itself, and a light frosting of light whipped white choc ganache adds the finishing touch. Oooh.... dreamy indeed!
I usually bake these as treats for my friends (or myself) rather than customers simply because they start at rm90 for a 9" cake (approx 1.8kg). But for those who have tried them ... second or even third helpings are a must!
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