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!
2 comments:
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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
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