We’ve blogged about cheesecake before – in fact, it’s one of our most visited posts – there are a lot of cheesecake fans out there!
So we’re looking forward to sharing a load more varieties in this post.
Each double page spread presents you with a delicious cheesecake recipe on one side with beautifully styled and photographed image on the other.
The range of recipes in the book (there are 60 in all) spans mini-cakes, cake pops, baked cheesecake, no-bake cheesecakes, even cheesecakes with jelly on top!
They’re divided up into chapters such as fruity cheesecakes, candy bar cheesecakes, party cheesecakes and around the world cheesecakes.
There’s also a useful introduction that includes types of cheese you can use, troubleshooting (I’ve been asked in the past about how to stop cracks appearing – it’s covered here) and information about storing & freezing.
No great amount of equipment is needed for most of the recipes – usually just a 23cm/9-inch spring form cake tin. A few of them call for perhaps a silicone mat, piping bag & nozzle, push pops, chef’s rings, sugar thermometer or blow torch.
Anyway, back to Justin’s birthday – cheesecake is his favourite kind of cake so I told him to choose a recipe from the book and I’d make it for his birthday. He decided on the chocolate ginger option.
I felt a bit of pressure as I knew we’d be photographing the finished product as part of this post. I dreaded it ending up as one of these “Nailed it!” Pinterest pins! Fortunately it turned out well – we’ve just had a slice each with coffee.
[Many thanks to Ryland Peters & Small for this review copy]