Thursday, December 28, 2006

a cheesecake for the new year!

Here at orenji catering, we are often hired to create desserts for special occasions. New Year's Eve is no exception. This year, a loyal friend and client commissioned us to create a sugar-free cheesecake for an event she was throwing. We were all too happy to oblige.

As the occasion was New Year's Eve, we created a "midnight cookies and cream" cheesecake referencing both the dark espresso color of the cheesecake, and the importance of clock in celebrating the turn of the calendar year. A luscious espresso-infused three pound cheesecake [prepared with Splenda(tm)] was packed full of sugar-free chocolate sandwich cookies, atop a thick chocolatey cookie crust. Lastly, both Belgian white and milk chocolate ganaches were drizzled across the top to give the cheesecake texture and contrast. While these ganaches contained slight amounts of sugar (by nature of the chocolate-making process), the overall sugar content was negligible.

We can't think of any better way to ring in the new year than with a glass of champagne and a slice of cheesecake!

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