We prepare desserts and bring each other to treat. There were already tiramisu, potato cake and others. This is very interesting, because, as a rule, different recipes are taken and then we share our impressions. There is an opportunity to compare textures, tastes, discuss the result, and therefore give our clients more complete recommendations. We have cinnamon rolls scheduled for December, but in November we’re trying cheesecakes. I have a lot of cold and classic recipes on my blog with all kinds of flavors and combinations. But on the eve of the “Cheesecake Festival” I thought about what other cheesecake I want to cook. This is where the idea for the Snickers baked cheesecake was born. And while I was sketching the recipe, I came up with the idea of making it marbled. That is, we prepare a common filling, divide it in half and add something of our own: bitter chocolate in one bowl to add astringency and volume to the dessert, and add milk chocolate and the taste of nuts to the other. The result is a beautiful marble cut and different flavors of the same cheesecake replacing each other. It is prepared in an elementary way, without a water bath and half-open oven doors. But the most wonderful thing is, of course, the final texture and taste. The texture of the cheesecake is creamy and moderately velvety, the taste is rich, very bright and unusual. If you add a little Fleur de Sel, you can go crazy. We are based on a full-fledged brownie on dark chocolate, no banal sand and cookies. On top there are beautiful laces of chocolate decor, and from the leftovers you can make ganache, which will fantastically tease your receptors with its shine and aroma. Serve as cold as possible with fresh berries!
