Cheesecakes go hand in hand with my love for cakes and baking. Chilled cheesecakes, baked cheesecakes, Japanese style cheesecakes, I’ve tried them all and at the same time, had a go at baking them at home. I can’t say that all the cheesecakes I’ve made in the past have been a huge success but nonetheless, there’s just something about cheesecakes which I just love and over time, I’ve relentlessly tried to perfect the art of making one. I read that cheesecakes are like 40% fat but eaten in moderation, I think it’s the one dessert that will satisfy cravings for something sweet and will definitely make bellies grown in appreciation. It’s perhaps a tad expensive to make at home and wasteful when you can’t really eat that much in one go, so I do recommend the Baked Cheesecake from Bread Top (yummy!)
My last class of Basic Patisserie at LCB was spent making both chilled and baked cheesecakes; the latter which is my absolute favourite. Actually, I was surprised at how the chilled cheesecake turned out; it turned out a lot better than I thought. My previous attempts tasted more like lumps of chilled cream cheese or rather, a swimming pool of cream cheese when the gelatine hadn’t set the cake as it should’ve. Anyway, to the person who sent me the message ‘
So to sum up 10 weeks at LCB, I well and truly loved it! Yes, maybe I might’ve gained a kilo or two (I haven’t bothered checking but I’m guessing that in all likelihood, I would’ve), the early mornings were sometimes a bit crazy, cuts and burns galore (2 cuts making éclairs, 1 burn from an oven tray, 1 sugar burn), a scary teacher every now and then, but really, the friends, the food, the skills, the world of opportunities which has opened up more than made up for it. Hey, I even had the title ‘Assistant Pastry Chef’ for a couple of weeks; how awesome is that?! Seriously, I recommend anyone with a passion for patisserie to give this course a go; you won’t regret it!
Man…how can one resist a fridge full of cheesecakes…
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