It was raining hard earlier today, which forced me to turn towards the corner stall of Happy Bakery and warm myself up with perhaps a slice of happiness (and fat) or two. I feel like going through every cake Happy Bakery has. Hmm, maybe I really should do that, no? Well, let this be the official start of my cake adventures with The Happy Bakery. 🙂
There weren’t that many options that day, which is probably it was the day after a public holiday–Independence Day. I’m not even sure if that makes sense, but yeah, that’s my theory. Among the cakes lined up were Dulce de Leche, Yema and Blueberry Cheesecake. Since I’ve tried the Yema cake before and the Dulce de Leche cake didn’t look too appetizing, I went with the classic cheesecake everybody (I think) loves.
Photography-wise, I may not have done this 75 peso-cake any justice, but it’s actually not too bad. For one, it wasn’t too sweet. It was the perfect way to end any meal. It wasn’t as creamy as the ones I usually have–such as Red Ribbon’s epic cheesecake which is sadly out of the market now. You can actually just leave it in your mouth or tongue and it’ll melt ever so easily like cotton candy. As for the graham crust, it was soft but didn’t crumble as I forked my way through every morsel.
I quickly ate this slice–took me about five minutes. For 75 pesos, I wanted a millimeter or more of it. 😀