#Mine. and everything else is like Ingredients or Apple sauce or Butter. or crackers. and a) i have to eat more than that or i get a mgrain

[sharkjumpers]

The fridge still looks almost exactly like this (photo from 2 weeks ago) but with less apple sauce. God help me

Can someone tell me why I was gone for 2 weeks and my Nana still hasn't gone for groceries recently

[bthenoise]

Quaran-Dine & Chill: Here are 12 Homemade Food Recipes From Some Of Your Favorite Bands

Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich. 

Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing. 

Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home. 

To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!

Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can -- we hear it helps the food taste better. 

Enjoy! 

JAKE BUNDRICK - MAYDAY PARADE

JAKE’S OVERNIGHT OATS

Ingredients 1/2 cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats) 1 cup water 1 scoop protein powder (It's not necessary by any means but I prefer French Vanilla from TrueNutrition) 3/4 cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries... you can either add this now to soak overnight or wait until you're ready to eat and then add berries. It's up to you) 1 banana sliced 1 tablespoon of natural peanut butter

Instructions Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.

Cover and let sit in the fridge overnight or for a few hours -- your choice.

After soaking, add fresh berries if you haven't already. Then add bananas and peanut butter.

Enjoy.

MATT HALPERN - PERIPHERY

REALLY HEALTHY “CEREAL”

I love cereal but I don't want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It's pretty simple.

Grab a bowl

Add Trader Joe's Go Raw Trek Mix

Slice up some strawberries and add them too

Throw on a couple blueberries

Add 1% milk

And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!

MATT GREINER - AUGUST BURNS RED

DEER CAMP BREAKFAST CASSEROLE 

Ingredients 18 eggs 2 cups of milk 1 cup cheddar cheese 1 lb bacon 1 lb loose sausage 1 ts salt 1 tb pepper 1 pack hash browns

Instructions Pre-heat oven to 350 degrees

Brown sausage and bacon separately-drain

Pan fry hash browns until golden brown

Grease a 13” x 9” baking pan and line the bottom with hash browns

Add a layer of bacon

Add a layer of sausage

Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well

Add the cheese to the eggs and mix again

Pour the egg mixture over the meat and hash browns

Cover with aluminum foil and bake for 25-30 minutes 

Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.

BRENT WALSH - I THE MIGHTY

B-LEE'S BREAKFAST FEAST

Ingredients Hash browns 2 eggs Onions Garlic Mushrooms Peppers Cheddar cheese Black pepper Salt Ketchup Valentina (black label, extra hot) hot sauce Olive oil

Instructions First, get the hash browns going in a frying pan with lots of oil. They take the longest. 

In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don't burn the garlic.

When the hash browns are done, plate them and immediately add the cheese to taste. 

The veggies should be about done by this time so add those on top. 

Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook. 

I like to top it all off with some black label Valentina hot sauce and a little ketchup. 

Add a coffee and mimosa on the side and boom, you got yourself a good ol' quarantine breakfast feast.

MARK HOLCOMB - PERIPHERY

SRIRACHA TUNA SALAD

Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.

Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.

Top off with some ground pepper and lemon juice, to taste.

Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.

Delicious, healthy and super simple.

JEPHA - THE USED

GROOVY TOAST

Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.

Next day, strain most of the water except for a little bit to help blend it.

Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.

Blend until smooth.

Optional fun: slice something spicy like a jalapeño.

Add “Groovy cheese” to either toast or crackers.

Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙

CYRUS BOLOOKI - NEW FOUND GLORY

SHEPHERD’S PIE

Ingredients: Ground Beef (or turkey, or chicken, or any kind of meat for that matter) Onion, diced (optional) Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do) Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!) Potatoes (again, any kind of potatoes will do) Cheese (cheddar is the standard, but use what you have!)

Instructions: Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.  

Cook/microwave your bag of frozen veggies and add directly into the meat and stir.

Now’s the time to find that Worcestershire sauce if you have it -- if not, don’t worry, this is awesome without it too!

Add a cup of cheese in there and also 1/2 cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.

Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.

Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.

Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!

BRANDON SALLER - ATREYU

WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)

Ingredients Bone-in chicken thighs w/ skin Salt (coarse salt works best but any will work fine) Pepper Garlic powder Mixed herbs or Italian seasoning Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini) Italian dressing (your favorite)

Instructions Preheat oven to 400º  

Pat dry chicken on both sides with a paper towel

Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.

Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.

When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.

When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.

ENJOY!

IRA GEORGE - MOVEMENTS

TACO SALAD

This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.

Ingredients 1 bag of chopped romaine 1 can of black beans 1 frozen bag of white or brown rice 1 cup of frozen corn (thawed) Soyrizo (or any type of ground meat) 1/2 bell pepper 2 Roma tomatoes 1/3 yellow onion 1 avocado Cilantro 1 lime Taco sauce of your choice Cilantro dressing (or something comparable) Diced jalapeños Shredded Mexican cheese Handful of tortilla chips

Instructions Dice the bell pepper, yellow onion and Roma tomatoes

Chop a handful of cilantro

Thaw corn in microwave

In a small pot heat up the can of beans

Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)

Heat rice in microwave (if using uncooked rice have it ready before everything)

Grab a big bowl and put rice down. Add the cilantro and lime and toss together

Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!

NICK VENTIMIGLIA - GRAYSCALE

HERBIE’S HOMEMADE CHICKEN TAQUITOS

Servings: 12 Calories: 241 Prep time: 20 min Cook time: 20 min Total time: 40 min

Ingredients 3oz cream cheese 1/4 cup salsa of your choice 1 tablespoon lime juice 1 1/2 teaspoon of taco seasoning 2 fresh cloves of garlic, minced 3 tablespoons cilantro or parsley 2 scallions diced 2 cups shredded cooked chicken or whatever protein you desire 1 cup Mexican blend cheese or whatever you want 12 6in flour tortillas Cooking spray Kosher salt

Instructions Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

BALSAC THE JAWS 'O DEATH - GWAR

I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn't yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket. 

Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!

DOOMSDAY DANDELIONS 

Ingredients Dandelion greens 1/2 cup olive oil 3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all) 1 tablespoon mustard (Dijon if you've got it but who am I kidding, you only have that horrible yellow crap!) 2 cloves garlic minced Salt and pepper 2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)

Instructions Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that's another recipe and I'm not getting paid for this). 

Trim the hairy roots from the greens and discard. 

Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water. 

Wisk all other ingredients together until they are a cohesive solution. 

Drain and pat dry the greens and dress them with the vinaigrette. 

Enjoy by yourself!!

SCHUYLAR CROOM - HE IS LEGEND

VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE

Ingredients 1 medium onion chopped 3 cloves of garlic Red bell pepper julienned Broccoli florets Mushrooms sliced thin Zucchini halved and sliced Yellow squash quartered and sliced 1 or 4 splashes of white wine

Finisher Sauce 1/4 cup of unsweetened oat milk 1 or 2 tbs coconut oil 1/4 cup vegan mayo A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan) 1/3 cup of Nutritional yeast Fresh basil

Herbs and Spices Kosher Salt Fresh ground pepper Herbes de Provence Some other optional shit

Pasta Fettuccine noodles ( I like that Ancient Grain in the blue box.)

Instructions Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg... that shit goes quick, watched pots never boil.

In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.

Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.

By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.

Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.

Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.

Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)

Now your noodles are in the strainer. Make your partner divide that into bowls.

After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.

OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)

Take 2 heads of garlic and peel most of the skin off but leave bulb intact.

Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).

Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.

Bake at 375 for 40 minutes. You’ll smell it.

Let it cool well.

Toast a loaf of French bread.

Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.

(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)

[thuthao080800]

This classic vegan cheesecake is a long time coming. It’s the first traditional cheesecake that I’ve shared on the blog, and it’s taken me a while to get it right.

Early in quarantine, I hopped on Instagram stories and took a poll. I asked what sort of recipes readers would like to see more of during quarantine. Some of the answers were predictable: recipes featuring pantry staples, legume recipes, soups and stews, etc. There was enthusiasm for recipes featuring shelf-stable ingredients, which made sense at the time.

One answer surprised me: cheesecake. I knew that everyone (including me) seemed to be craving comforting baked goods. But I didn’t expect vegan cheesecake to rise to the very top of the list. It was the number one dessert that readers requested, by far. And I didn’t have a recipe to offer them—yet.

Classic vegan cheesecake base: to cashew or not to cashew?

Cashews or no cashews? This was my first question about making a dairy-free, classic cheescake recipe.

My love of cashews in any kind of creamy-textured recipe is nosecret. I use cashew cream in pretty much everything, from soups and stews to whipped cream to pasta dishes. Not to mention my love of cashew cheese, cashew queso sauce, and even homemade cashew yogurt.

But there are nut allergies to think of. Not to mention the fact that cashews require a high speed blender or a food processor for breaking down, and not every home cook has one of those appliances. It’s tough for me to not use cashews in recipes, because they’re my favorite source of creaminess for non-dairy eaters, but I also try to give other options.

I tried so many different bases for this classic vegan cheesecake. All of them involved vegan cream cheese for the characteristic flavor, along with something else. That something else ended up being coconut milk, coconut cream, silken tofu, non-dairy milk + cornstarch, and vegan yogurt.

Not a single one of these recipe trials was unpleasant to eat! But in the end, the one with cashews really did turn out best. By best, I mean a perfect texture: set at the edges, soft but still sliceable in the center. Yogurt and plant milk varieties were always a little too jiggly on the inside. Silken tofu varieties had that slight flavor of, well, silken tofu. Not a bad thing, but not quite the cheesecake I remember from my pre-vegan days, either.

Cashew substitutes in classic vegan cheesecake

Fortunately, my recipe attempts encouraged me to test a bunch of options for the cheesecake base. In place of the cashews in this recipe, you can use one of the following:

1 can full fat coconut milk

This cheesecake will be more wobbly in the center than mine, but the flavor will be wonderful. Increase the cornstarch to 2 tablespoons if you make this substitution.

1 14-ounce container silken tofu

You may be able to taste the silken tofu in this version if you’re accustomed to knowing what silken tofu tastes like. But those who don’t use it in cooking regularly probably won’t be able to detect a big difference. It’s a nice option for making this cheesecake a little lower in fat and richer in protein. Increase the cornstarch to 1 1/2 tablespoons if you make this version.

1 3/4 cups non-dairy yogurt of choice

A great option if you’d like to customize this for special dietary needs or food allergies. If you try this version, increase the cornstarch to 1 1/2 tablespoons. Aim for an unsweetened or plain yogurt, so that the ratio of sweetness remains the same with the substitution.

Tips and tricks for a perfect cheesecake

I’ve now made this classic vegan cheesecake recipe enough times to know the steps that make it turn out best.

Soak your cashews beforehand

This is especially important if you’re using a food processor, which is what I used. I recommend at least 4 hours of soaking, but overnight in the fridge is fine. If you’re in a pinch with time, you soak the cashews in boiling water instead. This way, they’ll only need 1-2 hours of soaking. Drain them completely before moving on.

Blend your cashews before adding cream cheese

The recipe calls for blending up your cashews a bit before adding the cream cheese to your food processor (or high speed blender). You’re aiming for about the same texture as my cashew cheese, but a little less smooth. This will ensure that the cashews continue to blend easily once you add your cream cheese.

Blend to a silky smooth texture before baking

Once you add your sugar and cream cheese, allow your food processor to run a whole 2-3 minutes. You want the cheesecake batter to be silky smooth before it enters the oven.

Allow the cake to cool slowly

I learned a lot about the art of baking and cooling cheesecake as I constructed my own classic vegan cheesecake. Namely, I learned that one is aiming for a subtle wiggle, but not a sloshy jiggle, when a traditional cheesecake is done. I also learned that vegan cheesecake works a little differently.

The trick to getting this cheesecake right is to allow it to cool for about an hour (preferably in a cool part of your home) after it emerges from the oven. Then, you want to cool it overnight in the fridge. Don’t skip this step! The overnight chill is completely essential for getting a set texture. Once in the fridge, the cheesecake can sit for 2-3 whole days before slicing and serving, so it’s a good dessert to make ahead.

Cheesecake toppings & flourishes

This cheesecake is what it claims to be: a classic vegan cheesecake. You don’t have to give it a bunch of interesting toppings or add any sauces or flourishes if you don’t wish to.

I liked adding a simple vegan blueberry lemon sauce to my cheesecake, because a) blueberries are still in season near me, and b) I love the pop of color and the tart flavor. I’m including that sauce, which could be made with berries or plums or peaches or apples, too, in the recipe.

Other fun classic vegan cheesecake toppings could be melted dark chocolate, chocolate shavings, vegan caramel sauce, or fresh berries. But really, this rich enough that it doesn’t need too much adornment. You do you.

Print

Classic Vegan Cheesecake

The rich, smooth, creamy vegan cheesecake of your dreams! Featuring non-dairy cream cheese and cashews as a base. A great make ahead dessert option.

Course Dessert

Cuisine can be soy free, tree nut free option

Diet Vegan, Vegetarian

Keyword cashews, cheesecake, dairy free

Prep Time 10 minutes

Cook Time 40 minutes

Chilling time 1 day

Total Time 1 day 50 minutes

Servings 12 servings

Author Gena Hamshaw

Equipment

food processor

High-speed blender

Ingredients

For the crust

8 sheets (125 g) vegan graham crackers

1/4 cup (48 g) cane sugar

5 tablespoons (70) vegan butter, melted

For the cake

1 cup (120 g) raw cashews, soaked beforehand and drained (see notes above)

3 tablespoons water

3 tablespoons freshly squeezed lemon juice

24 ounces (672) vegan cream cheese of choice (3 8-ounce containers)

1 cup + 2 tablespoons (216 g) cane sugar

2 teaspoons vanilla extract

1 tablespoon (8 g) cornstarch

Optional blueberry lemon sauce

1 pint blueberries (about 1 1/2-2 cups)

2 tablespoons cane sugar

2 tablespoons freshly squeezed lemon juice

zest of 1 lemon

1/4 cup water

Instructions

Preheat your oven to 350. Grease with vegan butter or lightly oil an 8 or 9 inch round cake or cheesecake pan with a removable bottom. Line the bottom of the pan with a round piece of parchment.

To prepare the graham cracker crust: place the graham crackers and sugar into a food processor fitted with the S blade. Process for about 20 seconds, or until the crackers are turning into crumbs. Drizzle in the melted butter and continue processing for about a minute. The crust is ready when a small amount will stick together when you squeeze it in the palm of your hand.

Remove the blade from the processor and pour the crumbs into your prepared pan. Use the back of a measuring cup or a regular cup to smooth it out over the bottom and to the sides. You can use some pressure here! Pack the mixture down till it's smooth, solid, and even.

Transfer the baking pan to the oven and bake the graham cracker crust for 8-9 minutes, or until just starting to smell nutty. Remove the pan and set it and the pre-baked crust aside.

Clean and dry your food processor. Place the cashews into the food processor (fitted with the S blade). Alternately, use a high speed blender, such as a Vitamix. Add the three tablespoons of water. Cover the processor and pulse a few times. Run the processor for about 1 minute, until the cashews are broken down. Use a spatula to scrape the sides of the processor, then continue processing for another 2-3 minutes. The cashews should become relative smooth and blend without effort. Keep scraping the processor sides down if needed.

Add the lemon juice, cream cheese, sugar, vanilla, and cornstarch to the processor. Process for 3-4 minutes, or until you have a completely smooth mixture. You can stop and scrape down the side of the processor as needed. You'll have a smooth, thick mixture: pourable, but not runny, and it'll coat a spoon or spatula.

Transfer the cheesecake batter to your prepared, round baking pan. Transfer to the oven. Bake for 40 minutes.

Remove the cheesecake from the oven carefully. At this point, the center will still be very, very jiggly! It'll firm up during cooling. Allow the cheesecake to cool in a cool place for about 1 hour. Then, gently cover the top of the pan and transfer the cheesecake to your fridge. Chill the cheesecake overnight.

To make the blueberry sauce, place all ingredients in a saucepan over medium heat. When the mixture becomes bubbly, reduce the heat to low. Simmer, uncovered, for 10 minutes. Allow the sauce to cool before enjoying.

To serve, slice the cheesecake and top it as desired. Enjoy!

Notes

Leftover cheesecake can be stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 6 weeks.

Which vegan cream cheese should I use?

This classic vegan cheesecake recipe calls for three whole containers of cream cheese, which is a lot! The good news is that it doesn’t really matter which brand you pick. I tested Kite Hill Foods, Miyoko’s, Violife, and Tofutti. They all worked equally well.

Since three containers of cream cheese is a lot, I’d recommend Tofutti, simply because it’s usually the least expensive vegan cream cheese. But you can pick whichever brand you like, or choose the one that fits your health needs.

Ditto, by the way, with graham crackers! Here’s a list of some store-bought vegan options.

I’ve been thinking a lot lately about moving slowly. It’s a tendency that seems to be creeping up on me more and more, and I’m learning to appreciate it for what it is.

When so many readers asked enthusiastically for a classic vegan cheesecake recipe all the way back in March, I was sure I’d be able to come up with one within a few weeks. Clearly, that didn’t happen. And the cheesecake I did construct isn’t a quick and easy recipe: it takes a lot of time, if you take into account the cooling/chilling.

But some things are worth waiting for. This cheesecake was worth the wait. It was worth tinkering and testing until I’d found a recipe that I loved: creamy, luscious, sweet and subtly tart. And, once prepared, the cheesecake is worth a wait before eating. Trust me.

Till soon,

xo

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