Perfection, like beauty, lies in the eyes or rather palate of the beholder! Just like 'one man's meat is another's poison' or 'one man's junk is another's treasure' or 'to each, his own' (I'm a stickler for proverbs as you may be able to tell by now - my father would have been proud :P). While commonality brings oneness of mind, differences and diversity makes the world a more interesting place.
And such it is with cheesecakes too. Diversity in palate preferences has given rise to the creation of myriads of cheesecake. Some like their cheesecakes rich, creamy and dense while others prefer the lighter, moist but still creamy versions. And some others are partial to the even lighter and more airy Japanese cheesecakes which has somewhat of a spongelike texture. And I'm only still referring to texture here. What about topping options or flavor choices? What about the hybrids like the chocolate brownie cheesecake or the choc mouse and cheese? The truth is we're spoiled for choice when it comes to cheesecakes. And I for one am grateful for that!
A walk down cheesecake memory lane - in pictures:
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| The very first cheesecake I made with my little girl. It's a rich, creamy and dense cheesecake topped off with fresh strawberries and blueberries. |
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This cheesecake is of a lighter texture but still creamy and moist, as I used a combination of sour cream plus philladelphia cheese for the filling
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A moist creamy cheesecake with freshly made blueberry sauce and freshly whipped cream . I made this when I had some friends over for a Christmas party.
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| A chocolate brownie cheesecake for one of the BBQ dinners hosted in my house for some buddies |
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