In Art of Cakes class we made a Raspberry Chiffon Cheese Cake. Now its not like what you would consider a “typical” cheese cake. Not like that of a traditional New York style cheese cake with its thick, rich, decadent and heavier texture. No, this cheese cake is more of a cross between a traditional cheese cake and a chiffon cake. Its lighter in taste and in texture. Even the texture of the cake itself is not that ultra creamy filling you would think of in regards to a traditional cheese cake, but somewhere between what a chiffon cake would be, yet a bit creamier like that of a cheese cake. Its hard to explain. Its like nothing else I have ever tried in a dessert.
Now the filling of the cheese cake is where the differences lie. However, the topping and the crust are like a traditional cheese cake. The crust is a graham cracker crust combined with ground almonds. The topping was a thick raspberry sauce made from IQF (Individually Quick Frozen fruit) frozen raspberries. Yum!
I will admit that this cake is very delicious, and it works really well for a hot summer day because of its texture. But I must also admit, that being a self-proclaimed Master Cheese Cake Baker ( 😉 ), I know a thing or two about cheese cakes. And personally, I prefer my creations much better only because of one simple thing – every bite is filled with enormous amounts of flavour. I found that with this chiffon cheese cake you have to make sure to get a bit of the crust and the raspberry sauce in every bite to get alot of flavour. While when I create one of my “World Famous” cheese cakes, every bite has delicious flavours no matter how you slice it. 😉 But maybe that’s just me. Ha! 😀