Mum always had a few baked goodies in her repertoire. When I lived at home and was asked what caked I wanted for my birthday, “Cheesecake!” is what I would say. Mum would make a GIANT pan of cheesecake. Not typical a family size cheesecake that fits in on a plate or a 23cm (9″) round tin, but a family-reunion size glory that could only be assembled in a roasting pan. Everyone else would have polite obligatory slices, only making a dent in it. I would get to polish off the rest of the cake over the following days. Good times.
That was well over a decade ago now and I never once tried making a cheesecake for myself. Don’t get me wrong, I still eat cheesecake, I’ve bought lots of cheesecake and requested them to be made for me too. I guess cheesecake has always been somewhat of a delicious enigma.
I add things to my bucket list because I want to understand them and get to know them better. This post is the demystification of cheesecake.
So, I made a dark chocolate cheesecake. I used Delaney Mes’s Easy Chocolate Cheesecake. Delaney writes the blog Heartbreak Pie. She’s good at eating and cooking, moved to Auckland fairly recently and has a rad haircut.
One Two of the reasons why I went for her recipe is the “no bake” angle and I liked the word “easy”. Baking is frightening to me. Still.
I used an entire block (well, minus 2 cubes for testing purposes) of Whittaker’s Dark Cacao. This 62% cocoa chocolate doesn’t have a bitter taste and when eaten on it’s own tastes very serious. I’m not a chocolate addict, but when I eat chocolate, I appreciate dark chocolate’s seriousness. It’s a “I’m not here to mess around” kind of chocolate.
The hardest part was waiting 2 hours for it to set. The base made from crushed biscuits was super crumbly and it was as if I’d built my cheesecake on top of a pile of sand so next time I think I’m going try and make the base from scratch. Yes. That means baking.
Still, it tastes divine and it looks pretty.
I dabbed a little lemon passionfruit cream on top to glue down some fresh blueberries. It’s rich and sweet so paring this cheesecake with tart flavours is very sexy. Serve with more berries on the side.
The Koala, the resident sweet-tooth does not seem to mind that I made a pavlova and a cheesecake this week. Not at all.
This post is part of Our Growing Edge, a monthly blogging event I have started to encourage us to try new food related things. If you have a blog and have tried something new this month, come and join this event.