Saturday, 6 April 2013

Salty and sweet - Pretzel & Dark Choc Cheesecake

It's become a cliché, but I really like desserts with a 'salty vs sweet' juxtaposition. I based this delicious dessert on a recipe I found at Korean American Mommy.


The original made loads of small individual cakes... I had no appropriate tin to make them. So I used a more traditional 22cm springform tin. I should have lined the base, but I got carried away and forgot! I did put a tray beneath the tin in the oven though, because experience tells me that springform tins tend to leak (it did, too).

The filling was far too much for one cake, so I put the last quarter into a small greased oven-proof dish. It makes a great pudding, especially with a little scoop of vanilla icecream.

I used one family block of Cadbury Energy chocolate and omitted the cocoa (because I didn't have any!). The creme fraiche was substituted with marscapone - my local supermarket has limited options. And I'm not sure what half-and-half is, so I used a splash of milk.

Anyway, it baked up beautifully. The cocoa would have added some extra richness, but it's lovely as is.

Happy Saturday! Have you baked or cooked anything unusual lately? How did it go?

6 comments:

  1. Wow this looks amazing. Yes I've been baking lately, continental cheesecakes for Easter!

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    Replies
    1. I loved it, if that's any recommendation!

      It must be a cheesecake kind of week :-)

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  2. Replies
    1. It was! (probably because it's incredibly unhealthy. Oh well)

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  3. Ahhh, half and half - it's half cream and half milk.

    It looks absolutely amazing and totally yum!

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    Replies
    1. Half cream and half milk... well, I stuffed that up a little (not that it seems to have affected the end product). Thanks for the advice :-)

      Oh, it was yum alright. Waiting to see what you guys come up with for the next Dessert Day!

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