Baking Sunday this week featured a Chocolate Cheesecake. I was quite excited about making it as I’ve recently become quite appreciative of the goodness that is a great cheesecake, plus I could pretty much eat chocolate anything.
After De crushed up the biscuits for the base and David separated the eggs (two things not in my skill set, it seems), after three hours in the oven, after 12 hours in the fridge, we had this:
You will note that the “chocolate curls” are less curl-y and more blob-y.
And it was nice enough, but it wasn’t anything special. It was a bit gluggy, a bit bland and the texture felt a bit off. Eating it feels like I’m doing something that I have to do, rather than what I want to do – how appropriate seeing as it’s Lent. Yes, I’ve taken up eating sweet gloop for Lent.
I’ve got another baked cheesecake recipe which I prefer to this one, so that was the last time I’ll make the Chocolate Cheesecake. But it was interesting to try something new even if it wasn’t perfect.