Cheesecakes by Hector Wong, sold in the U.S. and in 51 countries, videos, and Spanish language pop-ups. Rose Levy Beranbaum says: The inimitable Hector has combined five of his exceptional skills: IT, photography, Spanish translation, and cake baking and cake decorating. The Honolulu Advertiser says: He has long dazzled Hawaii’s dessert lovers with his elaborate, delicious cakes; now has documented some of his concoctions, with products grown in Hawaii, such as mango, coconut, banana, vanilla, homemade local fruit jellies; it even includes a savory recipe using eggplant.
about Cheesecakes ebook:
An extended collection of cheesecake recipes adapted from world's best-selling cookbook The Cake Bible. This ebook covers several cheesecake crusts: basic cookie crusts, crushed nut crusts, and sponge cake cheesecake bases. Also within are several cheesecake batters: basic sour cream mixes, fruit jams with cream mixes, and no-bake mixes.
Cheesecakes are an invention from the U.S. adapting techniques from Europe. Cheesecakes are essentially egg custards, or flan, enriched with creamed cheese, and flavored or topped with fruit. Cheesecakes are easy to make.
Back in Peru, for my 8th birthday, my mother taught me to make my own birthday cake. Ten years later, when my family moved to the U.S, my Aunt gave me a copy of the world’s best-selling cookbook The Cake Bible, by Rose Levy Beranbaum. Over the years, I have baked every recipe in The Cake Bible and have come to understand how truly accurate the title of the book is. Rose and I built a working relationship and, later, a friendship - all through the beauty of baking.
My work is credited to the many friends and farmers who bring inspiration to my cakes. My dream is to continue formulating cakes as Rose has taught me. I hope you enjoy this eBook and that it leads to many others for your enjoyment.
I enjoy adapting to today’s nutrition needs. I’ve formulated gluten-free cakes, used avocado in place of butter, or substituted honey for sugar. Everything is still high in calories, though. For that, you need to go running.
Hector Wong is a Hawaii-based baker who concentrates on recipe formulation. He has been featured in Hana Hou Magazine, the Honolulu Star Advertiser, the New York Times, and the International Association of Culinary Professionals.