Baked in the City is a happy network of homebakers like us, out to embrace more of our own. Our group is about celebrating home-baked treats and the absolute joy that goes into making them! Members look forward to sampling each other’s baked goods, learning new baking techniques together, sharing information on ingredients, trading sources or suppliers and even trying out new recipes from those who are willing to share.

Thursday, October 11, 2007

MIRIELLE'S Blueberry Cheesecake Pie

by Jen Ramirez

photo by Kit Langit

There were SEVEN pies on the table, and the first one I reached for was Mirielle’s Blueberry Cheesecake. I’m an absolute cheesecake fan and was happy to learn that because Mirielle uses eggs in her recipe and actually bakes the cheesecake, this was technically a pie!

The pie’s cheesecake filling had that perfect argument between cheesy and tangy going on. The blueberry topping provided just the right tartness to balance the creamy layer underneath.

photo by Kit Langit

Cradling Mirielle’s creation was a very thin, neutral crust. I heard the other homebakers complement Mirielle on this, because apparently such a thin and very even (profile-worthy) crust is one hallmark of a truly skilled baker.

I thought that size-wise, the pie was just the right thickness because one fork-full gave me a good proportion of everything without any one element lording it over. That’s probably why I ended up finishing the entire half-slice before going for a taste of the others.

photo by Kit Langit

Mirielle says this cheesecake isn’t on the product list of her home-baked offerings. After the rave reviews from last Saturday though, she might want to change her mind. Be it bars or pies, apparently, baker Mirielle can do no wrong!


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kRiSteL said...

hi.. this one really looks good and yummy.. i love your blog, and i saw you pala sa yummy magazine.. im also a baker.. not a professional one though.. :) i hope i could join you guys one time.. :) t