Tried baking this cheesecake from Catherine Lau's Cheesecake Seduction. I made a mistake by not following the recipe exactly and substituting whipping cream with nestle cream in order to save cost. After having done so i realised that maybe nestle cream isnt so suitable for cake making afterall. It had a strong smell as compared to normal chilled cream. If i had used whipping cream, i think the cheesecake would have turned out creamier. The cheesecake that i baked turned out to be a dense mud chocolate cheesecake. It tasted funny and a bit salty, perhaps due to the nestle cream. However, after chilling the cake for 2 days, the taste improved and the funny taste was gone. Well, i read that cheesecakes mature their flavour when they are chilled for a longer period of time.
Quite a pity that the cake looked good but the taste wasnt what i expected. I am definitely going to try this recipe again next time. For my second attempt, i will make sure that i stick to the recipe closely.
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