So there are some foods that I am scared of.
Not scared to eat...pshh, don't be ridiculous.
Scared to make...
Some of these fears derived from epic fails in the kitchen:
-Anything involving a candy thermometer.
I think this must come from deep-rooted trust issues...
Like is it REALLY 250°? What if it's wrong? What if it is 5 degrees off? Maybe I should just let it go for a few more minutes. What if , what if, what if?
And the candy thermometer consistently requires me to pull my mind out of the gutter...I mean, it's a kitchen tool that literally says, "firm ball" on it.
I get it, I'm immature, move along.
CANNOT. MAKE. THEM.
I have tried over and over and over...and they just aren't that good. They are acceptable to the unsophisticated pallette of my children, children who deem Kid Cuisine a good dinner. But would I serve them to a guest?
-Yeast. The rising, the waiting, the correct room temperature...AHHH
Shoot me now.
-Pudding. Hate making it, hate eating it, just hate.
Seriously how long does it take milk to boil?
Wait, I'll answer that for you...7,000 minutes.
Too long with the stirring, too long with the waiting...and no matter how much you stir it always sticks on the bottom.
No pudding for me.
And you know what else I had a fear of?
The cracking, the spring-form pan, cream cheese vs. ricotta...
I think half of my insecurity stemmed from the fear that if I learned to make it I would eat it all.
Because cheesecake is my most favorite food.
Like if I were on death row and I had one more meal it would be cheesecake.
Or if I was stranded on a deserted island and I could bring one thing it would be cheesecake.
I'm not practical, don't be shocked.
So, I decided that I am 35 years old and I need to hurdle some of these obstacles.
Because it's a bit of a tragedy that I must go to my Mother-In-Law's house to enjoy cheesecake.
(Don't read into that)
So first attempt cheesecake...success.
Make it. Eat it. Love it.
40 Nilla wafers crushed
3 Tbsp butter, melted
3 (8 oz) pkgs of cream cheese, softened
3/4 cup sugar
1 Tbsp vanilla
Vanilla mousse topping:
1 (8oz) pkg of cream cheese softened
1 (8 oz) tun of Cool Whip thawed
1/4 cup sugar
1 tsp vanilla
1 pint of strawberries, sliced
2 oz semisweet chocolate melted
Preheat oven to 350°
Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan.
Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.
Reduce speed to low and add eggs, one at a time until fully incorporated.
Pour mixture over the crust and bake 45-50 minutes until center is set.
If it cracks, don't worry.
Remove from oven and run a knife around the edges to loosen from sides.
Cool completely in pan.
When the cheesecake is cooled make your mousse topping.
Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.
Whisk in your Cool Whip until combined. Don't over mix.
Spread the mousse layer on top of cheesecake. Cover and refrigerate for 4 hours or overnight.
When cheesecake is completely chilled arrange your sliced strawberries on top.
Drizzle the melted chocolate on top of strawberries.
Slice and serve!
adapted from kraft foods
Trust me, if I can do this, so can you!
The only fear left now is eating the whole pan!