Here’s a post about something I had made quite a long time back. If it is not apparent enough, I make an awful lot of citrus desserts. Lemons and limes are combined in this lush, creamy cheesecake over a chocolate cookie crust. Gentle baking in a bain-marie is key to a smooth, melt-in-your-mouth texture. Finally, a citrus & honey mirror glaze, dotted with specks of vanilla, is poured over the top and garnished with a homemade candied lemon slice. The citrus flavours really take the spotlight here. You know how a rich and dense dessert can get cloying after a few mouthfuls? I like to temper the richness with a little acidity from citrus fruits, which instantly refreshes the palate. The honey glaze, made by bubbling fruit slices and vanilla pod over low heat, also gives it another dimension. Of course, the candied lemon is entirely optional – it was just my attempt at something new. (Oh and I always get super excited excited whenever my cheesecake comes out completely smooth, without a single crack on the surface!)
It’s been a while (slightly more than 2 years, to be precise) since I came up with the recipe for this cheesecake. Caramelised apples are paired with raisins & pecans, atop a Chai-spiced cookie crust. The combination is then swathed in a smooth creamy filling, brightened with a touch of lemon. The fork-tender apples and crunch from the pecans provide textural contrast to the luscious melt-in-your-mouth cheesecake. Warm, delicately spiced and comforting. Definitely, one of my favourites.
This is what I like to believe, a more ‘diet-friendly’ treat. Perfect for those who hate cloyingly sweet or guilt-laden cheesecakes but still want to satisfy their dessert cravings.