It’s no secret that I love cheesecake. It was the first thing I learned to bake, and where I found my first true love of dessert.
I tend to stray from cheesecake in my blog posts because I have such high standards for this creamy classic. Cheesecake was the first thing my father taught me to bake. I still have his spring form pan from the 70’s, and as busted up as it is, I can’t make a cheesecake without it.
With my father no longer around, cheesecake is the single handed easiest thing to stir up any kind of nostalgia for me.
When I was looking at Dandelion Cheesecake’s Instagram (Stalking is more like it), I could sense the passion behind the pictures. Between the creative flavors, and attention to detail, I knew I had to try them.
One rainy Sunday afternoon a couple of weeks ago, I had the pleasure of spending some time chatting with Shannon and Scott about their business. I love seeing the light in peoples eyes when they talk about something they are passionate about.
One thing that stuck with me was Shannon talking about how people would invite her cheesecake’s places, but not her; before she turned it into a business. Meaning they wanted her to bake for a dinner party they were going to, or the like. As hurt as I would be too, I consider it a huge compliment that people would turn to a friend who bakes before something professional.
Once they realized they were on to something with their cheesecakes, it was only natural that they start a business because you can’t keep this awesomeness from the people of Dallas for too long. (We do love our sweets).
Shannon’s mom knew how fantastic her cheesecake was, because when Shannon came to her about the business, her mother sold her the recipe. Smart thinking mom, with cheesecake like this, the cheesecake itself could be used as currency. Want to buy a new car? Walk into the dealership with a few Lorraine’s Original Cheesecakes. Maybe thinking about buying a house? Walk into the closing with a Gooseberry and Elderflower cheesecake.
The next thing you know, Dandelion Cheesecakes were born.
(Top Left Bottom to top: Bananas Foster and Pistachio)
(Top Right Bottom to Top: Pumpkin Chai Spice and Lorraine’s Original)
(Bottom Top top Bottom: Ande’s Mine and Gooseberry and Elderflower)
To say it was like Christmas when we were all three sitting in a Coffee Shop off 75 while Scott was describing the flavors was an understatement. Would it be rude to shovel a handful of these tiny treats into my mouth in the middle of conversation? I mustered up all the willpower I had.
Dandelion Cheesecake offers their Tiny Cheesecakes, which are about the size of a silver dollar. Shannon and Scott were going to surprise me with some of their favorite flavors in this adorable handheld size, so I had no idea what I was getting.
Once they described the flavors that they brought with them, I was 100% sure it would going to be a tie for my favorite between the Banana’s Foster and the Pumpkin Chai Spice.
But no!! While those flavors were perfect, and I loved every bite, the Gooseberry and Elderflower were my favorite. The sweetness of the Elderflower, and the tart Gooseberries in that tiny little bite of cheesecake was perfection.
When making the Banana’s Foster cheesecake, they use Brennan’s Original recipe. If you have ever dined on the original Banana’s Foster at Brennan’s, then you will know how important this is. They did not just throw some bananas and brown sugar into a cheesecake batter. The Pumpkin Chi Spice is everything that encompasses fall in one small bite. The pistachio is loaded with that sweet nutty flavor, and topped with chopped pistachios which add a wonderful texture. The Ande’s Mint was exactly what you would except, rich dark chocolate and prominent mint flavor. And finally, Lorraine’s Original. There was nothing ordinary about this “plain” cheesecake. It is simply everything a cheesecake should be, and nothing it shouldn’t. Meaning, Dandelion Cheesecake’s does not use any kind of binder in their cheesecake.
I can’t wait to try more. There are some delightful Holiday flavors showing up on their Instagram the past few days. I could sit here all day and talk about how much I enjoy Dandelion Cheesecakes, and how you are doing yourself a disservice if you don’t place an order. But to make sure you really understand, just know that I would choose their cheesecake over my own cheesecake. This is the one dessert that I bake and have the upmost confidence in, because I have been making it the longest. While I know it is delicious, it is inferior to ANY cheesecake that Dandelion Cheesecake has to offer.