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Lemon Chiffon Cheesecake with three-berry coulis

More of a mousse, than a true cheesecake (as there's no cheese in it)! Made with whipped double cream, sweetened condensed milk, leaf gelatine, lemon juice and zest, on a ginger biscuit and butter base. Quick and simple to make and absolutely scrumptious — plus you can serve it in a variety of ways. Works equally well in a 7", loose-bottom cake tin or here, in 2" steel ring moulds, for dinky little mini-puddings. Food photography is always a challenge, as every tiny imperfection is magnified by the camera. Shot with a 50mm lens, and a whopping 1 and 2/3 stops overexposure to get the right brightness. Dabbled with various apertures, settling on F3.5 as having the 'perfect' balance of depth of field to in-focus areas. I really wanted a nice bright and out-of-focus background — the shot was strongly backlit (producing lovely shadows through the sugar-dusting spoon) and front fill was added using a large white reflector. #food #foodphotography #foodporn #lemon #lemoncheesecake #cheesecake #lemonchiffonpie #cream #pudding #puddingporn #dessert #dessert #dessertporn #stilllife #still_life #biscuit #foodart

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Uploaded on March 23, 2013
Taken on March 23, 2013