Forgot to mention in the last entry about my raspberry cheesecake i made aft lining the fruits on the baked cheesecake i made for my mum's ex-colleagues... First time i failed soooooooo badly!
It was a chilled cheesecake and i wanted to make the raspberry swirls in the cake so that it would look like the ones sold in secret recipe. the fresh raspberries bought were sourish and raspberries have lots n lots of seeds, so my plan was to make seedless and not so sourish swirls in the cake. the right thing i did was to dilligently mash the raspberries thru a mesh to puree it. but the wrong thing i did was to add the raspberry jam directly into the puree without putting it thru the mesh to take out the seeds. turn out there were some seeds, thus the texture, to my expectations, wasn't tt smooth afterall...
The recipe i had called for the raspberry puree to be mixed thoroughly into the cheesecake, not "swirled" in. so the gelatine was meant for the entire cake, including the raspberry puree. the mistake i made this time was not dividing the gelatine portion into half to stabalise both the cake and the swirls. after chilling the cake overnight, the swirls were still watery cos there wasn't any gelatine to stabalise it. spoilt the entire cake cos the watery swirls separated the cake into layers. i cut a slice to try and it was a torture eating it...
so today evening, i took the cake n separated it from the base. i threw the base away and made a new one. after standing the cake in a mixing bowl for a while, i mixed it. no more "creative" swirls, mixing it thoroughly just like how the recipe called for.
Now, it does not taste that bad already, but i definately could use a little less raspberry jam and a little more fresh raspberry. too sweet, no oomph of cheese...
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