In the beginning of June I started working for a quaint little gluten-free restaurant on main street as my summer job, and by the end of the summer they’d given me the nickname “baking Betsy”. I thoroughly enjoyed baking there, but since I began to do it more often I felt incredibly unmotivated to do anything more at home. But I really want to conclude the summer with just one more.
And the grande finale is…cheese cake!
Honestly, it was because I didn’t have the ingredients for the next recipes in alphabetical order.
I had the perfect excuse: my friends and I were bringing food to go watch one of my favorite movies before we parted ways for college. I chose the easy method because I got a late start.
This recipe was very simple: cottage cheese, flour, eggs, sugar, grated lemon rind, pulverized cardamom seeds, and whipping cream. When I let my “guinea-pigs” in on the ingredients, every one of them said, “Hm. Sounds healthy.”
About as healthy as pancakes, if we’re being honest.
[quick side note: I saw a meme recently about how breakfast is so great because it’s the only meal where you can eat dessert for the main dish. Yikes, people!]
On to the procedure: it took me a good 8 minutes to press the cottage cheese as directed through the sieve. But everything else flew by and was fairly uneventful. I actually remembered to record the prep time, and it was almost exactly one half hour. Mom helped me put the pan of cheese cake mix into another large pan of boiling hot water to put in the oven. I don’t actually know why that was required, but apparently this is typical for cheesecakes.
The cheesecake took an hour and a half in my oven out of the hour and a quarter suggested time.
My adorable friends fancied their slices up for the picture. In the pan, it was about an inch and a half thick, and was very typical, yellowish cheesecake color. It only cracked a tiny bit in the middle. The texture was very moist, probably because I was in a hurry to get it out of the oven, but also very highly because it’s the quick cheesecake method.
I served it with raspberry jelly which I mixed with a little water to make it more like syrup to serve. My friends said it was really good with the jelly. I’ve noticed with most of these recipes I’ve done, the recipe itself is a bit bland, but they always offer some sort of topping to go with it which makes it taste so much better.
There were plenty of leftovers, and my grandparents and parents got to enjoy it too. My grandparents absolutely adored it. My mom is a cheesecake fanatic and wasn’t too ecstatic.
In my opinion, if you don’t consider it to be a cheesecake dessert then it’s a great snack.
My rating: ★★★☆☆
(realistically, a 3.5 star rating. But that darned half-star isn’t available.)
Thanks for reading! This has been a fun experiment, and my goal was accomplished: I now love to bake.
Next up (maybe someday…), learning to love cooking. 😉