Had it for lunch today. (no pictures people, learn to use your imagination)
Biscuit base, and then a light fluffy chocolate 'cake' on top. Biscuit base tasted like digestive biscuits but wasn't crunchy or hard, but quite soft.
Ricotta always produces a 'lighter' cheesecake compared to cream cheese, which can be claggy and dense, especially if used in the wrong proportion, used in too much quantity, cheap cream-cheese is used, or you just have a refrigerator that is too cold. All these basically create a cheese but claggy cheesecake which leaves you feeling like you still have cheese stuck to your teeth despite the coffee you glugged down.
It does taste like a compromise choice - neither sinful enough to satisfy a desert craving (for that, please refer to the gorgeous Bittersweet Chocolate at Alexis) nor low in calories to make the dieting feel guiltless.
Jury is still out although for a change, it provides a different texture and a certain fluffyiness.
2 comments:
Sounds like an interesting alteration of the traditional cheesecake. I love experimenting with different ways to try cheesecake, having recently done cheesecake with ice cream. I recently finished reading Steingarten's book, it was such a great read.
stwarbelly and chocorate merleng cake... good stuff that ... have u tried ... def not low fat ...
Post a Comment