這個起司蛋糕和一般起司蛋糕不同的是, 吃起來滑軟順口, 但有一點點麗克塔起司的顆粒, 起司味道不重且有淡淡牛奶香. 紅酒焦糖醬是截取自一個蘋果派食譜的一部分, 也可以用在其他甜點的搭配, 例如：千層派和杏仁洋梨塔.
Mascarpone Cheese, Ricotta Cheese or Cream Cheese is often the cheese of the choice when we make a cheesecake. Here, however, in this recipe, is using all of them together, it's as luxury as it can be. The recipe was hand written in the recipe book in Craft's Pastry Kitchen, and no one seems to know exactly whose recipe this is, someone say it's from one of kitchen worker's family secret recipe, they make this cheesecake for family meal only.
The texture of this cheesecake is creamy, but with a little bit grainy feel. The flavor is combined perfectly, and with a milky undertone. I chose the red wine caramel sauce to go with this special cheesecake. The sauce is part of Tyler Florence The ultimate caramel apple pie recipe.
The sauce is part of the apple pie filling. I like to use it as an individual sauce for some desserts, like Mille-Feuille or Tart Bourdaloue, and it works great! The sauce has a slight red wine test with the flavor of caramel. The bitterness, tanginess and sweetness make this unique sauce a standout.