I have been receiving orders for a year now from a department in a post secondary institute. Thanks to my connection with a friend whom we met at VRC, which is a sport club. Sole purpose was for extra practice for a varsity team in the beginning. Nonetheless, we have been friends for a good little while. In light of this, I made this cheesecake for the occasion. I would say, for myself, it would be one of the more time consuming cheesecakes as I needed to use leaves to make the petals.
Instead of a graham cracker crust, I opted for a pate sable crust, in my opinion, it was probably the most versatile one. Next I proceeded to make the new york cheesecake base by creaming the cheese, sugar, sour cream and eggs. To add a little more tang to the cheesecake, I grated some orange zest into it. I then topped it up with strawberries. I was quite careful not to over bake the cheesecake thus watched it carefully and baked it in a water bath. Once the cheesecake was done, I allowed it to cool in the oven prior to removing it. I then glazed the cheesecake with Valhrona Absolut and toasted some coconut as a garnish.
Next, came the petals. I melted some white chocolate, I used Valhrona but one could basically use any chocolate. I then brushed the melted white chocolate onto the leaves. To save time, I chose to freeze the petals a bit for easier peeling. As a tip, to not break the delicate white chocolate leaves, peel the leaf away. I continued making leaves until I had enough to arrange into a flower. Once the flower was done, I sliced up some mangoes and centered some raspberries to make the flower look more realistic. Using food colouring, I then painted the petals rose red and the leaves green. As a quick touch, I added a lady bug perching on one of the petals as seen in nature. The end product, well for me I knew I had pushed my boundary. Hopefully you’ll agree as well.