Just finished with the newest cheesecake, to be more specific two cheesecakes. I knew these would be difficult (wine based), and that was before I knew they would be going to a funeral, adding to the pressure. But I have to admit, after tasting them, they had to be two of the best I've ever made. Completely different in both flavor and texture, and a shock considering the fact I was lost and had no idea what I was doing.
The 1st was with a late harvest Reisling
2nd was with 10 year old Port
The 1st was with a late harvest Reisling
2nd was with 10 year old Port
elye:
sounds tricky but awsome
tarottim:
They really are very easy to make, and as an added benefit, they are diabetic friendly. The fact is there are so many better and healthier ways to sweeten desserts then using sugar.