A Japanese style baked cheesecake along with a blueberry sauce.
This is one of the dishes that I learnt in chef school this week. The cheesecake had a very basic recipe but the steps to make this special kind of cheesecake were to be executed very carefully.
What fascinated me the most was the use of sake in a dessert sauce. Yes! The blueberry and ginger sauce had sake as the main liquefying and flavoring agent. The blueberry sauce had a subtle flavor of sake, from which the alcohol had evaporated while cooking it.
This cheesecake was very light and airy on the palate. A piece of cheesecake would immediately melt when you put it in your mouth. The appearance of this baked cheesecake was more like a sponge cake, but it tasted like an aerated cheesecake.