As a recovering and mostly still suffering overweight person, calories are always on my mind. Cakes etc have got to be worth the calories.
I must be one of the few sweet toothed who doesn’t think cheesecake is worth it.
In cheesecakes defence, outside of the US of A (which could stand for United States of Average desserts) cheesecake is not such a big deal so we don’t have Cheesecake Factories littering the high streets. Not even in London.
So my only experience of cheesecake are the mediocre shop bought or the “no bake” bullsh*t kind. I did love the school canteen cheesecake because it was so light, chemically engineered to be that way.
Generally though they are too rich and sickly. I just love food which I can keep eating endlessly like cake, ice cream or salted popcorn. Cheesecake makes you feel sick after one piece.
But the Abbey (my work) is hosting an Army meal event for 100+ and the guests have chosen Cheesecake as their dessert.
Their choices were my homemade gluten free brownie which usually wows the crowds (mainly at funerals so I’m really pleasing tough crowds – we’re attached to a church with many ageing parishioners). Or a ‘bought in’ *spits on the floor* cheesecake.
The cheesecake won the customers vote, mainly because I knew nothing about the tasting event plus, we got a freelance chef to handle the meal as my boss (who can’t bake to save his life except sticky toffee pudding) may be away around the time of the meal.
While I know the chef is good, he paired my dark and rich brownie with a dark chocolate sauce. I mean are you taking the Micheal?
The last thing a good brownie needs is more dark chocolate. He certainly didn’t check the boxes for a variety of flavour or texture with that dessert.
the first I knew about it was when the general manager comes in saying “well is your brownie going to beat the shop bought cheesecake”
I’m thinking WTF? I feel like my rep is on the line but I’ve got no say in how it’s presented. My brownie may as well of been served with a cup of warm diarrhea.
Also as much as brownie is loved all over the world, I mean it’s the no-fail go-to of the traybake world but it’s just not a dessert, if it is then it’s the laziest dessert possible. Brownie is like a less popular sticky toffee pudding, something a chef who couldn’t give a toss about desserts puts on the menu cos everybody likes it.
But I have rules for everything when it comes to sweets, because it’s important. Sugar is basically poison, so if you’re going to slowly poison yourself to an early grave and live in crippling pain for the last decade or so, he sugar you put in your mouth has got to be amazing, almost every single time. No cheap supermarket own brand fairy buns, or disgusting Tesco cupcakes for me.
The relevant rule in this case is this.
It’s not a dessert if you can eat it elsewhere or some other way. You’re never going to eat a sticky toffee pudding in any other situation than after a meal as a warm pudding, with the sauce. Brownie however is eaten the world over any time any place. Practically speaking it’s basically a biscuit.
Not that I’m bitter about my ‘loss’ of course!
Anyway back to why I bothered to make this masterpiece. (Are you still reading this, skip to the recipe like I do, you don’t need to know about my boring life).
So, the freelance chef is a good pastry chef too (ignoring the fact he choose to pair chocolate with . . . even more chocolate) and he has standards.
So He told my boss we should not be buying stuff in and that I should make homemade cheesecakes for the main event.
So the GM asked me if I’d ever made a cheesecake!!!! After the very mild annoyance of me, an accomplished baker, being asked if I could make a friggin cheesecake subsided – I realised that I actually hadn’t* and he was quite right to ask the question. Cos I’d have to make 8 decent sized cakes in a busy, time and space pushed kitchen.
*if you count only “serious” cheesecake and by that I mean a ‘baked’ cheesecake.
Then as luck would have it – our food supplier sent the wrong kind of soft cheese. We usually use Philadelphia which is too creamy I think compared to the US style brick cream cheese and also very expensive. But this randomly incorrectly delivered soft cheese was perfect.
In fact I’d been looking for a supplier of this for over a year, ever since my disasterous time working at quilliam brothers in Newcastle (upon Tyne). I didn’t even think you could buy it over here until I worked there.
If you Google ‘brick cream cheese uk’ as I’ve done in the past after noticing that cream cheese icing can be see-through, you’ll see a lot of forum posts about this issue. The UK has a first world problem – lack of brick cream cheese.
So all those things, the insult of losing to a shop bought cheesecake, the questioning of my skill, and the coincidence of the wrong soft cheese being sent to us by a supplier.
That’s what it took for me to make a real cheesecake. If I ever start a business supplying cheesecakes I can say with certainty that it was fate. The lord wanted me to do it.
The recipe I used was from Shugary Sweets, no reason I was looking at Instagram and the name came up and because I sell Xmas choc gifts under Jevon’s Sweet Supply and my Instagram name was Jevon’s Sweet I delved into her site.
When I saw the horrifically designed yet obviously successful blog it got me thinking what does it take to make a blog successful, I don’t know yet but that’s for another time.
Then I thought well I’ll see if her recipes are any good cos the site is real bad.
Well the recipe was indeed good, I had to use a lot more digestives and a higher proportion of butter in the crust but the filling was good.
I’m still not sold on cheesecake even though this tastes fantastic, I’m always waiting for the flavour to hit me. Like a Victoria sponge but at least that has the raspberry jam to pierce through the sweetness.!’jj
I’ve studied SEO and know that the size of your website in terms of indexed pages is important in authority and showing up in organic results. Shugary Sweets has over 2000 pages over 10 years of blogging time. 200 posts a year is a lot enough to make substance more important than design.