I think that if achieving dessert contessa status was like the girl scouts, I think I just got a new badge J This week, I wanted to do a throw back to my first recipe by trying to tweak it! Perfect place to test my creation? Easter dinner with the fam J
This time, I used less lemon zest, a different cream cheese mixturee, more fruit (which I changed to strawberries because they were out of raspberries at the market), and made the crust more evenly pressed in the pan.
I was SO excited to hear literally no complaints or even suggestions (not that I don't love them, but their absence was due to the fact that my family and coworkers were mmmm-ing too much to critique!). I am normally so critical of my creations, and even I was super satisfied.
Note for anyone making a fruit topping with a jelly syrup: don’t worry if it seems too saucy! Cheesecake seems to be thick enough that the topping doesn’t seep in….thank goodness! I was semi-freaking out that the cake was going to be ruined by getting soggy in the car on the way over to my mom's).
Ps: I missed last week’s blog as I was in Vegas (woohoo!), so I will need to make up a recipe at some point. I guess that’s what summers are for J
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