Cheesecake. If you are lucky, you know it well: if you are luckier, you know it in it’s smoothest, creamiest form.
But maybe you know cheesecake as being crumbly, or lacking flavor, in the name of cutting
calories corners? Maybe you have had cheesecakes that cracked right down the middle, or ones that sogged from a leaky spring-form in a bain-marie? Those things are enough to turn you off from cheesecake. I understand.
So here is this. A cheesecake that is not light, one that allows for no scrimping. A cheesecake that is a complete diet-wrecker, a cheesecake that is utmost, total indulgence.
It’s base is a graham cracker crust with nutty, browned butter and cacao nibs, which provide texture and pure, chocolate flavor. The filling is made from the holy grail of cheesecake-filling-possiblities: cream cheese, sour cream and Greek yogurt, which I have used for the slight, lactic tang it…
View original post 979 more words