Saturday, May 19, 2007

Gâteau au fromage fait maison



And the competition continues....

As I've mentioned in previous posts, there is an ongoing (friendly) competition between myself and my dad as to who makes the best cheesecake. I must admit, my dad was the first to begin making the famous homemade cheesecake during the holiday season and my mum's birthday, but now I think the grasshopper may have surpassed the master...

In previous years I was in charge of making the graham cracker crust, which I must say, I have perfected. Fast forward to now, and I can successfully make the entire dessert from start to finish. If it sounds like I'm tooting my own horn, I am...toot! toot! But that's only because in past years I have successfully managed to destroy almost every dessert or meal I attempted in the kitchen. The mere fact that I am able to, at the very least, make a dessert without assistance, supervision, or general fear that I may literally burn the house down is quite an accomplishment for me.

Above is a picture of my latest cheesecake creation...the only thing missing is a scoop of strawberries and, if you're a chocoholic like me, a drizzling of some chocolate syrup. Delish!




6 comments:

Rosemary said...

Oh my gosh, that looks so good. I love cheesecake.
Thanks so much for the nice comments about my new friend Isabella.
Rosemary

Sheila said...

Cheesecake is a favourite around here too. Yours looks perfect, and yes.. chocolate drizzle is the perfect finishing touch..!
Enjoy this long weekend..!
xo

Deb said...

Another delicious cheesecake :-}
I hope the "competition" continues!!
Mum
xx

FrenchGardenHouse said...

That looks soooooo good! I love to make raspberry sauce for mine.

I blend (frozen) raspberries in the blender with some sugar, not too sweet, THE BEST!! Yummy, yours looks absolutely yummy!

Southern Heart said...

That looks soooooo good! I have a weakness for cheesecake, and have no doubt that you make a delicious one!

bob said...

i am searching for a high, light,spongy cheese cake. aprox 3 in. high , not new york creamy spread. any help?