Almost a decade-old, this popular dessert cafe is the brainchild of local celeb chef Baba Ibazeta-Benedicto and is known for some of the most decadent chocolate desserts. Much as we would have loved to gobble up such decadence, our full bellies warranted milder, lighter treats. Nevertheless, we were there to indulge ourselves no matter what, so we brought on the Cheesecake!
CC’s cheesecake (P 150.00) is the baked kind; in this case, one with a pretty snowflake design on top. It seemed a pity to eat it, but Isabelle’s cheesecake-mad so she attacked it with her fork almost as soon as it came to the table. Crumbly at first, it melts to an almost sensual unctuousness almost as soon as you close your mouth. It’s just the way we like it, too: thin graham-cracker-crumb crust, not too sweet, and just the faintest hint of a citrusy tang to it.
The mango panna cotta is a dreamy sort of dessert. Each creamy spoonful tastes of mango nectar; coupled with the ripe mango balls, it’s almost sublime. The only issue I had with this dessert was that the use of gelatin was pretty obvious in the texture. Gelatin in a panna cotta, at least in my personal opinion, should give it shape rather than texture.
So, yes, I did drink it. I did enjoy it. I felt a bit shaky afterwards, but was otherwise okay.
Besides, it made a good dip for the buttery sugar cookie that came with it. 😉