Well, I finally did it! After years of dreading and putting off making my very first cheesecake, I finally got ‘er done.
I wanted to bake something special (it was special alright) for a diner my sister was hosting for Father’s Day and decided there was no time better to cross this long avoided task off of my list.
I asked my Mom if my Dad liked cheesecake and she said, “yes, with fruit on top.”
I really wanted to use a recipe in my BakeWise cookbook, as everything from there usually turns out deliciously. Disapointingly, there were only two cheesecakes to choose from, either of which had fruit. No matter, I did some research and settled on the Creamy Ameretto Cheesecake and decided to make a complimenting Ameretto Nectarine fruit topping.
I had all of my ingredients and breezed along the recipe taking beautiful pictures along the way. Here are a few of my favorites…
I had a feeling this was going to be the best cheesecake that my family ever tasted.
Oh, how they’d sing my praises!
Yeah, well it tasted good, but it certianly didn’t resemble a cheesecake. At. All.
Looking back, I can see that I clearly had a few things working against me, here.
- The first, and most crucial, was that the cheesecake didn’t bake long enough. DOH!
- The second, instead of waiting for the (underbaked) cake to fully cool before adding my topping, I dumped it on right away which made this already-not-going-to-set-correctly-cake a
little bitlot more liquidy then it should have been.
- Third, I didn’t think it would be a big deal to drive to the next state over with a keep refriderated cake in a car that has no air conditioning on a 84° day.
Yeah, after about 20 minutes of driving, half of the cake fell apart.
I didn’t get mad either, nope, I just shook my head and laughed at myself. God, I love these pills!
Anyway, after I got to my sisters, the disaster was put in the fridge and cooled for a few hours.
My poor sweet family said they still wanted to try it and agreed that it tasted fantastic but indeed needed to be baked longer.
Of course, no one wanted to take any of my soupy creation home, and I still remained hopeful that I could do something to make it some kind of normal looking dessert, so I trecked it back home.
In the heat.
When I finally got back to the house I transeferred the
slop cheesecake remains into a bowl and stuck it in the fridge.
It’s still there, awaiting it’s fate of meeting my fancy new trash can.
I haven’t given up on cheesecakes, yet, no way! I will figure it out someday, but for right now I’m crossing it off my list because I never said it had to be a really good one. When I do revisit this recipe and make a surviver I’ll share it with you, because like I said, it tasted really good, just didn’t turn out right!