I want cheese. The whole cheese and nothing but the cheese. I know that sounds cheesy. Sorry!
Ok this Cheesecake recipe looks quite easy. Mix all the ingredients together, whacked it into the oven. And in a little over an hour, ding! Your cheesecake is done! Not like “professional” cheesecakes where you have to bake it in a water bath, then cool it in the oven, the open the oven door slightly to further cool it. Then cluck like a chicken. Then recite the whole periodic table. Sheesh! That’s rocket science! And I’m not a mad scientist. Just mad!
Cheesecake filling about to be poured onto a cake pan lined with a graham cracker crumbs. All my frustrations and angst were let out after I bashed the crackers with a rolling pin.
When it came out of the oven, it has slight cracks on the surface. Nothing to worry about because I will have a luscious topping over it later. As it cooled on my countertop, the middle sort of sunk.
Then came the difficult part. THE WAITING. This has to set in the fridge overnight. And the next morning, I topped it with a layer of raspberry preserve and fresh berries. Wow!
It tasted absolutely heavenly. Excuse me please. I need to be alone with a slice.
-hazrock, who moved my cheese?