Our reblend of the Maple Cheesecake is finally ready to be tasted and packaged! Yay! I’ve been looking forward to this all week.
Mmm! So good! Rich and maple-y! I adjusted the recipe just a bit to increase the maple just a bit because … maple. (Hopefully that requires no additional explanation.)
I went back to recheck my notes on the first batch of Maple Cheesecake Ti Kwan Yin and I think that this batch is very similar to my experience back then: a sweet, full-flavored Oolong base with nutty notes that complement the tangy cheesecake flavor and a really lovely maple-y flavor. I really am happy with this one!
