The Joy of Cheesecake
The taste of a non-baked Cheesecake is an experience that is second to none. The flavors tickle the palette, entice further exploration of the dessert, and create a response within the mind that is the equivalent of a multi-sensed dive into euphoria- the taste buds tingle, the nose fills the lungs with warm, sweet smelling air, and the eyes scan every surface of the dish in anticipation of the next bite.
Cheesecake is easily the single most popular dessert since the creation of ice cream, and it’s twice as sinful to enjoy. There are thousands of different recipes that you could prepare, though the chocolate inspired cakes are the ones that get most attention when presented to an audience. With names that inspire your senses and inform your stomach, such as “Triple Chocolate Cheesecake†or “Toblerone Chocolate Cheesecakeâ€, you immediately know what you are indulging your desires with. Other recipes, such as the “Chocolate Reverie†or “Sensual Silk Cheesecakeâ€, tease the mind with images of things to be.
Regardless of the name or even the kind of cheesecake being consumed one thing remains true for all cheesecakes: the proper and correct preparation and presentation of a cheesecake is a highly sought after commodity, and the artists which choose cheesecake as their medium of expression or very well respected within the community.
Not a Pastry, Not a Cake
What makes cheesecake so unique is the sheer amount of different ways that it can be prepared and presented. Cakes can be presented in thousands of different ways, and there is no shortage of recipes that would like to offer their input. Cheesecakes are the same way, and their creators soon find themselves exploring methods of preparation that are far beyond the traditional circular shaped cake. Unlike a regular cake, however, cheesecake can be made to bring out the attributes of its accompanying flavors. After all, what’s a good cheesecake without some kind of intricate flavoring.
A plain cheesecake, often referred to as a “New York†style cheesecake, is typically served unflavored with fruit on the side. This type of cake is rich in flavor, quite creamy, and absolutely delectable to those who enjoy controlling exactly how much flavor goes into each bite. The flavor of the cake is well known – cheesecake is kind of infamous that way – though the quality of the fruit accomplice is often questionable.
Flavored cheesecake quickly takes off from the baseline set by a New York cheesecake, and from there the sky is the limit. Those seeking a fruity flavor will find refuge in a strawberry and banana combination cake, or perhaps in a blackberry, raspberry, and blueberry mix. For someone in the mood for something a little more sultry, a double chocolate cheesecake with a white chocolate ganache may be just what the doctor ordered.
But don’t let this article preach to you the wonders and value of cheesecake- treat your taste buds to a piece of cheesecake from a local craftsman and try for yourself.
