Book: Cheesecakes by Berko - Steve Schouflikir
The cheesecake is as old as the road to Rome: mention is made of cheesecake (suavis) as early as De Agricultura, written by the Roman Cato (234-149 BC). More than 2,000 years on, cheesecake is unprecedentedly popular all over the world and has many variations. Because who doesn't love cheesecake? The French pastry chain Berko, with branches in Paris, Brussels and even Beijing, knows how to make good and original cheesecakes. The basis remains cream cheese and a brittle cake base, but from there Berko shows you how to vary endlessly: mix hazelnut spread, chestnut purée or peanut butter through the cream cheese once. Add flavourings like lime or mint and add original toppings with various fruits and nuts, glaze your cheesecake or, for the finishing touch, use the crème brûlée burner. Vary endlessly with the cake base and use speculoos, ladyfingers, whole-wheat or chocolate biscuits. In short, Berko's cheesecake recipes will expand your repertoire.
Pages: 72
