Ispahan Cheesecake

Pin It I have been M.I.A for so long. Honestly speaking, I completely forgot about this blog and its existence. I forgot how soothing it is to blog about the food I bake and the endeavors I take... albeit at the cost of studying for class. My resolution for the year is to earn that 4.0 I miserably watched trickle through my fingers last semester. Oh how I loathe you AP Physics! Redemption. It is the mere motivation that will propel me through the challenges I will have to combat this year. I WILL win the war this time!

After a recent calculus discussion, I have developed a hate for those who cannot properly use the phrase "a lot" and rather omit the space and write "alot". Typing alot on my laptop is difficult because it is auto-corrected to a lot. So why do people continue to struggle with this? Well there is a hilarious website that you guys should check out. My favorite cartoon has to be the one with the baby. Click me!

My mom's cousin and her family from Australia came to visit us this friday, and I must say, I indeed have no identity. I drove up my street and this mysterious car was parked in front of the garage. After parking on the curb, I walked up to the front door and almost did a face plant. I have know remote clue how I did not see the three pairs of shoes in front of me. I could have avoided tripping and falling into the brick wall to save myself. Maybe I'm just prone to accidents. Anyway, I open up the door and this elderly man looks at me and mumbles, "Who is that?" Well sir, I should be asking who in the world you are! Then my dad assures him that I am not a stranger mistakingly walking into another person's house, and then the elderly man sighs with relief, "Oh, là con út!" (Thank you google translator!) Literally that just means, "Oh, the youngest!" I have no name. No one in my extended family calls me by my name. I will forever be deemed, the "út". Sadness.

Now finally onto to this jewel. I'll take you step by step through each layer! It was heavily inspired by renowned pastier Pierre Herme's ispahan dessert.

The run down:
A tart raspberry glaze, a lychee mousse, a rose raspberry jelly, a white chocolate vanilla bean cheesecake, and a Nilla wafer almond crust.

It sure took me a while to whip up this cheesecake due to the several components, but it was worth it! Things were made a bit easier by me using some almond flour I already had on hand, but my only advice is to use quality ingredients. Though the lychee may be an exception, because anything from a can is generic in my opinion. I really liked this cake because it turned out so pretty, but I do have to say I dislike the raspberry jelly layer. It is too "jelly-ish". I used Pierre Herme's raspberry jelly recipe that he uses in his ispahan macarons, but I guess it does not meld well with the other textures of the cake. If I ever made this cake again, I would most definitely cut back on the gelatin for that layer.