Saturday, May 2, 2009
Of cheesecakes, fruits and chocolate
Some flavors go together so well that chefs should be fined for not pairing them more often. Take mango and chocolate; the reason you see one solitary cheesecake up there instead of six. But I digress. This story starts with daring bakers and cheesecakes. Towards the end of every month, there is an explosion of a single recipe in the blogsphere. Thousands of daring bakers make scary things like lasagne or flourless cakes. But in April, they made cheesecake.
I am not a daring baker, and don't have enough sense of adventure to be one. But cheesecake has been on my to-make wishlist for a long time. The daring bakers recipes usually make huge quantities, but Olga cut down the recipe and made her cheesecake in muffin tins. I scaled down the recipe to 1/3rd, brought out my 6 brioche cups and made plain cheesecake cupcakes.
Olga said her cheesecake sank and cracked so I didn't even start thinking of toppings. But my cheesecakes didn't rise, didn't sink, didn't crack and were perfect once chilled. Which is when I made ganache (1/4 cup each of cream and chocolate chips heated in the microwave until melted) and chopped some mango.
I decorated a cheesecake. Then I dipped a mango slice in ganache. It was flavorful. No, it was completely mindblowing. Much better than my earlier favorite of strawberries dipped in chocolate. Which is why the ganache and mango are eaten and the other five cheesecakes are still plain. Topping ideas, anyone?
This cheesecake is my third entry for Srivalli's Mithai Mela.