So, before I go any further, let me just say… the baker in our household is undoubtedly my beautiful wife. No questions asked, she rocks. That said, she did seem rather amused (perhaps a little more than she should have been) when I came home with four tubs of ricotta because I planned to bake a cheesecake. I can bake a cheesecake if I want to bake a cheesecake.

… And that’s what I did.

I had spotted The Food Fox’s recipe beautifully photographed by Tasha Seccombe and thought, yes, that sounds like my next food photography project.

You see, I honestly believe that you can do just about anything you set your mind to, whether you’ve tried it before or not, if you want it, you’ll find a way. If you don’t, you’ll find an excuse.

I wanted to photograph a dessert, so I had to get in and make it.
Actually. I also wanted dripping caramel – I microwaved it and then poured it directly over the cream. That might have been a mistake. Of course it tasted amazing, but I think if you served it, you’d have to explain to your guests why your cream had melted and now had traces of lumps. Not ideal… but delicious, and well, that’s all that really counts isn’t it?
 

Darren Bester - Cape Town - Photographer - Wedding - Portrait - Food - Cheesecake_0001.jpg
Darren Bester - Cape Town - Photographer - Wedding - Portrait - Food - Cheesecake_0002.jpg
Darren Bester - Cape Town - Photographer - Wedding - Portrait - Food - Cheesecake_0004.jpg
Darren Bester - Cape Town - Photographer - Wedding - Portrait - Food - Cheesecake_0003.jpg
 
For the full recipe, visit The Food Fox.
 

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