The second entremet after the previously introduced Strawberry Cheesecake, this sweet-sour smooth beauty incorporates three of my favorite fruits: mango, the fragrant, juicy, sweet Thai type that my mother froze for use now that it’s out of season; passionfruit, and its deliciously sour and textured jam-like juice; gooseberries (my love for these, as seen in this Chia seed pudding, is no secret) and their sour burst of joy. Of course, it’s nothing less than addictive.
One thing about my mother’s cheesecakes, though, is that it’s not just about the taste. It’s the sheer effort put into making the cheesecake such a sleek, grand affair, and the mixture of flavors is only a testament to the emphasis on detail that gives the cheesecake such finesse. I remember the excitement of eating cheesecakes near midnight in Roxy’s cafe in New York after having watched a broadway musical, and the incredible thickness, the sheer density and size and the decadence of the lemon-raspberry and orea cheesecakes was what made it such a memorable experience. But with these cheesecakes, their light fluffiness tastes of a labor of love, and puts it in an entirely different category.