12 January 2020

Honey ginger cheesecake with tomato jam

This is a very Taiwanese take on cheesecake. For one thing, it’s small and cute and light.

Second, the sweetness has been cut way back. Not only that, but honey is used instead of sugar, which both matches that lovely jam from last week and also inserts a gentle warmth into each bite. Amplifying all this is a crust made from gingerbread cookie crumbs.

And finally, that tomato jam beautifies an already stunningly caramelized top. A flavor profile like this is completely in line with the Chinese love for surprise, since the red jam suggests that cherries are in the offing, when actually something else is decorating the cake.