Note: This is the 4th installment in a 7-part series on the bakers whose confections will be featured in the upcoming tea party.
His blog is called The Demented Chef, although he calls himself simply, Cusinero Ge. ”˜Ge’ is short for Gerald, which is this baker’s real moniker, and he is far from demented. Although if being demented meant that one has the ability to bake the way Gerald does, then dementia would be something more of us would aspire to have.
Gerald’s cheesecake (P800/8”) is the flagship product in his baking repertoire. Four inches high and pearl white, it’s the supermodel of cheesecakes. Built on a somewhat thin and crumbly graham cracker crust, the cheesecake defines velvety.
I first tasted this cheesecake after it had been transported from Quezon City to Ortigas. From one air-conditioned space to another, the texture was akin to eating spoonable custard, hardly requiring any teeth action. Seeing my somewhat astonished reaction, Gerald’s wife Jamie says, “This will all melt in an hour or so.”
That I don’t doubt. It 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. I taste nothing but pure cream cheese. I assume that the superlative texture of this cake is an alchemy brought about by whole eggs and egg yolks, which Gerald affirms to be correct.
Gerald recommends keeping this creation of his in the freezer. When eaten chilled, it’s similar to eating an ice cream cake ”“ spongy and somewhat crumblier. My Bin prefers it that way. I choose to eat it straight from the refrigerator or when it’s at room temperature because that is when it’s at its silky-best.
Tea Party Baker #1 : Sharlene of Qitchen
Tea Party Baker #2 : Dulcelin’s Mango Torte
Tea Party Baker #3: Roshan’s Lemon Torte
Tea Party Baker #5: Karen’s Xanadu and Mixed Cheesecake
Tea Party Baker #6: Imelda’s White Velvet Symphony and Triple Hazelnut Mousse
Tea Party Baker #7: Vanilla Bean’s Turtle Cake