Although I bought this cookbook as soon as it was published; I had yet to bake anything out of it.
That all changed after my last visit to New York a few months ago. I finally got a chance to visit Dominique Ansel’s famous bakery in the Village and enjoyed more than a few of his amazing creations.
As soon as I got back home I couldn’t get those pastries off my mind and was determined to bake something out of his cookbook before the year was over.
One of the first recipes that caught my eye was his cotton-soft cheesecakes; which he describes as the “cheesecake for people who don’t usually like cheesecake”.
To be honest, I personally love pretty much any and all traditional cheesecakes. But, I was totally intrigued and inspired by the ricotta element in his recipe; and also the bruleé topping… I mean ‘cmon who’s gonna say no to bruleé? Not me, that’s for sure.
With that, I leave you with these boldly flavored bruleé topped coconut cheesecakes. I’m a fan… hope you are too.
WHAT YOU MIGHT NEED