If I had to write it down, I would give it 8.90/10 (the boring girl who doesn't want to put a 9), there's always things to improve. The cheesecake is light, you feel the lemon well dosed, sweet as it should but I think we can still decrease a little sugar (just a little) replacing the speculos with another biscuit type shortbread. The combination of different layers is just amazing. I passed every step of the cheesecake, everything was run properly, I found the right balance for sugar for each layer which gives a perfect combination. I conclude that it can solve my problem and I want to test.įrankly I am so proud of the result in terms of taste that by aesthetics, I love too much, everyone loved it. I went to the store, bought my ingredients and came across an ingredient that will solve my problem which is the whipped cream fixer that allows for a firm and aery whipped cream. I imagined my own cream cheesecake that has good hold, smooth without gelatin. I had to reduce the sugar because I was going to make a lemon cream and the mernge so all this associated with sugar. I absolutely wanted a cheesecake without gelatin with a light little sweet cream, the cheesecake is a dessert, very sweet and stuffy. Given the current situation, I decided to do it myself without a recipe just with a photo. I wanted to eat a cheesecake with lemon meringue without cooking that I had tasted in a small Berko tea room in Paris, I fell in love with the cheesecake.
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June 2023
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