This is not a food blog. I just really love food.
About two years ago I got into making cheesecake, and I'm hooked. My husband had a work holiday party, so like any good stay-at-home-mom who doesn't have enough to do with an infant in the house, I checked Pinterest for "easy" holiday desserts.
It told me to make santa hat cheesecake bites.
Pinterest easy is not actual easy.
Nevertheless, they turned out beautifully, and were a huge hit at the potluck. Since then, I've tried a few more recipes, and have finally found one I love. True to my nature, I tweaked it to make it my own.
My favorite cheesecakes are light and fluffy, a little crumbly, and not too sweet.
Not those New York Cheesecakes. This style isn't so popular, so it was harder to learn. I started with this recipe, it was wonderful, but too sweet and and a little too custardy from the egg. So, I removed some sugar, removed an egg yolk, increased the bake time dramatically, and I don't freeze it. Is that even the same recipe? Either way, it's heavenly! Now, don't hate me for this part, but the tops have never - never - cracked. Until the last two. Something has gone wrong, and if you're familiar with me and my cookie disasters, you know that this may mean I need a new recipe.
The internet always told me I could just cover the cracks with a topping, so that's just what I did. Blueberries. Raspberries. Strawberries. I almost ate all the fruit before it was even served.