Give your pie a clever name – and tell us about your crust and filling.
“Triple Layer Black Currant Chocolate Cheesecake” (this isn’t really a clever name, it’s just what it is).
I wanted a cheesecake with dark chocolate and black currant flavors, because those two together are killer. I threw in a layer of white chocolate filling in the middle, because I thought it made for nicer color contrast, and because I’d never made a triple layer cheesecake, so why not give it a go now? I was totally winging it on this bake.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
Baked just right. I used the water bath method, and had no cracking. Plus the layers stayed put as I added each. My favorite part was unmolding the cheesecake after it cooled to see that all three layers had indeed stayed separate.
How did you add a Wisconsin touch to your flavors or decoration?
Black currants are very British and they use them everywhere, so it fits the theme of the GBB show (did you know the purple Skittles candies in the UK are black currant and not grape like in the U.S.?). But it’s also Wisconsin-y because I picked the fruit in Bayfield, and I made the preserves in my Wisconsin kitchen. Also, Wisconsin cream cheese, of course, and Wisconsin cream, Wisconsin eggs and Wisconsin butter in the crust.
How did you do?