Cheesecake

Admittedly, I am one who's easily tempted by toppings and icings, but the cheesecakes I bake need no such accompaniment to win anyone over. Baked with only the finest ingredients and with no added preservatives, it has a soft, rich, velvety and creamy texture that'll melt in your mouth and paired with a crust that's just right to the bite... it's guaranteed to leave you wanting for more.

Unlike store bought cheesecake, I don't hide behind fruit toppings or whip cream. I take pride in meticulously baking my cheesecake with quality ingredients to ensure that the final product can be considered an authentic cheesecake (not flaky or stabilized with gelatin). Described by Lori Baltazar (food critic/amateur photographer) as: "This possesses an intriguing texture, something I’ve not encountered often in cheesecakes. At room temperature, it’s barely solid enough to hold itself together, yet it slides onto the fork cleanly and decisively. Once in the mouth, it melts sexily, like a dancer gyrating to the mouth’s beat."

Due to the recent price increase on almost everything... I'm forced to increase the price to my Cheesecake as well (from P850.00 to P950.00 -- effective April 1, 2006). I'm really sorry.

The whole cake (8") is worth Nine Hundred Fifty Pesos (P950.00). This a perfect gift for that perfect someone if you care to send the very best.