“Dessert without cheese is like a beauty with only one eye”
― Jean Anthelme Brillat-Savarin
Cheesecake.
A word that can strike fear in the heart of both beginner and experienced bakers alike!
Once you get over the initial dillema of whether to go the refrigerated or baked variety you must then navigate the temprimental and often confusing science of getting the perfect crunchy crumble of the crust, a crack free top and a final product that is nether undercooked and gooey nor overdone and dry.
At this stage you may think to yourself, "stuff this, i'm off to Woolie to pick up a sponge with jam and cream!" - but fear not! You can have a homemade and delicious (read decadent) cheesecake without the greyhair-inducing stress!
The following recipe I have created by pulling bits and pieces for several others and adding in some little tips and tricks I have picked up along my travels and, though it does take a little time and care, it really is fairly simple dessert to make - just read the recipe twice before beginning!
This particular cheesecake is baked (*deep breaths people!*) and is a delicious mixture of chocolate, creaminess, sweetness and a little tartness - totally worth the several hours on the treadmill it will take to work off!
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| Get some Oreo goodness in you! |
So, without further adue, I present to you the recipe for my Cookies and Cream Cheesecake!
There you have it!
Enjoy xo
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