Did you know that July 30 is international Cheesecake Day? Giselle Best another Catholic foodie from the parish of St Phillip and St James, Chaguanas and owner of Taste of Decadence is here to prep us on how to make our own cheesecake!
Baking is a vocation for Giselle, “It’s something I was always good at. No matter how much I focused on academia and my career in the aviation industry, I always returned to baking desserts as an escape and to regain balance. It brings me so much joy seeing someone enjoy my desserts. Plus, the process of baking itself is soothing and calms my mind.”
But where did this talent come from? “Baking runs in my family,” she said. “I remember licking the bowl as a child every time my mom baked her cakes.” But it took a lot for Giselle to get the confidence she needed to take her baking to the next level. “Initially, I started baking for friends and family to celebrate special occasions, mostly birthdays and anniversaries, but in 2014 I gained the confidence to sell my baked goods. My coworkers were my first customers and they continue to be my biggest supporters. At that time, I still didn’t have a name for the business; it was simply ‘check Giselle…’. It wasn’t until December 2019 that I finally decided to launch my business and offer my service to the rest of the public.”
Her ‘Decadent Tiramisu’ and her mocha fudge cupcakes tie for customer top picks on her menu, but she admits that she continues to take several baking classes at The Academy of Baking and Pastry Arts to hone her skills and learn the tips and tricks of the trade. “These are ongoing as I strive for excellence”.
Recipe: White Chocolate Cheesecake with Raspberry swirl
24 Oreo cookies
6 tbsp melted butter
4 8oz cream cheese bricks (room temperature)
1/2 cup granulated sugar
1 pinch salt
1/2 cup sour cream (room temperature)
2 cups white chocolate chips
1/4 cup cooking cream
4 tbsp corn starch
1 tbsp vanilla extract
6 tbsp raspberry preserve
1. Line the bottom and sides of an 8″ or 9″ pan.
2. Mix crushed cookies and press firmly into a flat, compact layer to the bottom and sides of the pan and bake the cookie crust for 10 minutes at 350 degrees.
3. Using a double boiler, place chocolate chips and cream and stir until the chocolate chips are melted. Remove from heat and set aside to cool.
4. Beat cream cheese until smooth and gradually add sugar and salt. Continue mixing until creamy. Then add sour cream and vanilla extract.
5. Add eggs, one at a time and mix until the eggs are fully incorporated in the mixture.
6. Add the corn starch and mix thoroughly.
Then gently pour the melted chocolate to the batter while mixing at a low speed.
7. Transfer the batter to the cake pan. Add the raspberry preserve and create swirls using the tip of a knife.
8. Place cake pan into a baim marie and bake at 300 degrees for 1 hour.
9. Remove from oven and allow cooling to room temperature before covering with cling wrap or foil and refrigerating overnight.
10. When ready to serve transfer the cheesecake to a serving platter. You can decorate with fresh fruit and a dollop of frosting if you wish.
You can contact Giselle at : Whatsapp-784-0643