Cheesecake, in general, has long been a favourite of mine. From Ginger Nut Cheesecake to Blackberry Cheesecake and no matter how you make it, cheesecakes always have an inimitable feeling of silken luxury at the very apex of indulgence. Sometimes, however, cheesecake recipes can seem a little over-complicated, when really they should be the height of simplicity. Indeed, the inspiration behind this recipe for Cherry Cheesecake Pudding is directly related to my yearning for something simpler. It features only five ingredients.
Cheesecake… what could I possibly say about this wonderful, creamy dessert that I, or Gregg Wallace, haven’t already said? Indeed, there’s little point in me waxing lyrical about cheesecakes; I have indulged in such a thing many times before. However, I find it near impossible to forego any opportunity to discuss cheesecake. As such, I shall delve into the particulars of the very article you see before you… it was magnificent.
Having exhausted both desirable avenues of brownie baking, viz. an average brownie and gluten-free brownies, it seemed a good idea to combine two of my favourite desserts into one delicious amalgam. There are various methods by which one may achieve a cheesecake brownie, but this seems to be the best. I personally prefer making my own cheese using the cheesemaker homemade cheese press kit as I like my cheese to be unprocessed, but you can choose the cheese you want to use as per your liking. For instance, some recipes call for a layer of cheesecake to be spread between two layers of brownie, in the same way as a sandwich is made. However, although this ensures that every bite contains an equal amount of cheesecake mixture, the flavour doesn’t achieve uniformity in any way at all, something which I desire in a cheesecake brownie. The other benefit of following this particular method is that one easily achieves a certain aesthetic pleasantness.
Describing an item of food as ‘de-constructed’ is a rather strange thing to do. In my eyes, prefixing something with ‘de-‘ suggests that it was constructed in the first place. Yet, if that were the case, the entire world of food bloggery would be a far messier place. Still, since ‘deconstructed’ is an accepted term in these parts it shan’t be done away with. Instead, let my protestation regarding its use be officially and permanently recorded. Besides, despite all of this pernickety prosing on the suitability of a single word, it does produce a rather stunning dessert.
If executed with a reasonable amount of precision and expertise, attributes which often elude me, cheesecake is, perhaps, the best type of dessert. In all honesty, can anyone think of an attribute sought after in a dessert that goes wanting in a cheesecake? In general, they are smooth, simple, tasty, decadent, and as Greg Wallace, best known for his Master Chef induced dessert fetish, will tell you; they do have the highly sought after ‘buttery biscuit base’. As you may have noticed I appear to have developed something of a cheesecake fetish myself and ought really to stop prefixing every cheesecake recipe with fragranced drivel regarding their excellence. Please, I invite you all to violently rebuke me if this trend continues.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.