Okay, I have never made one before and similar to the previous post, I am putting this here for a couple of reasons. The first, however, is so that I don’t forget! As we age, our memory tends to falter especially with excessive amounts of scotch! SoooOOooo, where was I?
Cheesecake!
Mad props to this recipe as it was dead simple and quite delish and I say that because I generally don’t like cheesecake. (If you don’t like it, why did you make it?) Well, I made it on a whim – okay?!? This is not entirely true. I had the last of our fresh wild Michigan blueberries, farm fresh eggs (foreshadowing) from our CSA and an aging gluten-free graham-type pie crust. So, that’s why! I did make some augmentations which I will describe in a minute but I have to share what happened! You will be glad that I don’t have pictures! 
So, this recipe calls for 2 packages of room temperature cream cheese and 4 full eggs + 1 yolk also at room temperature. Done! I followed the directions and cracked each egg individually into the stand mixer and blended it together. When I got to the yolk, I remembered that we had an egg white in the fridge from my wife’s baking the previous day. Since I was going to do another separation, I went and got it out of the fridge. We do own an egg separator but being the manly chef (yeah right) that I am, I decided I would crack the egg in my hand to separate the yolk from the albumen.
I am going to admit that the task lighting in my kitchen is terrible. I only have a small work surface and the light is on my back which creates a shadow on what I am doing. The house does have a good amount of windows but since it was nighttime, no love there.
I cracked the egg into my hand over the bowl and threw the shell into the trash. When I looked at my hand to check the process, it appeared that I might have cracked the yolk. This would have been par for the course for me. When I moved my hand over the sink to inspect my work I found a tiny chicken fetus in my hand. I examined the bowl to catch the albumen and it was a puddle of blood. THANK GOD this wasn’t one of the eggs I cracked directly into the mixer – that would have been DIS-GUST-ING. The subtitle of this post could be – A Rooster Got Into The Hen House.
Alrighty then! Augmentations (besides not including chicken fetus or blood):
First, 8oz of fresh blueberries. I suppose frozen would work too but I had fresh on hand! I figured that the lemon and the blueberry would be great complements – I was right IMO! The link does not include berries but I figured I’d give it a shot.
Second! I took the lemon zest and put it in the sugar and mixed it together to let the oils soak into the sugar. Personally, I think this recipe might be better with Meyer Lemon or even Citron but I digress! I let the zest sit in the sugar for about an hour. I found that there was great lemon flavor in this but I have to admit that I used the zest of a whole lemon that was on the large side. Again… bold… flavors…
Everything else was from the instruction set in the link. Did you know that you can freeze cheesecake? I didn’t know but Dr. Google did! My wife and I could only eat about 1/2 of it so we decided to freeze the other half before it went south. At any rate, enjoy! I hope there are no chicken fetuses in your eggs!
In brief... budding blogger, SQL DBA, home chef, studio musician (guitar/pedal steel), amateur photographer, husband, father, dog owner, scotch drinker and all around crazy person.
Blog of Many Useless Wonders 
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