Mini cheesecakes! A report!
Feb. 22nd, 2026 10:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickYesterday I mentioned I was attempting mini cheesecakes using the smash cake pans I had purchased some time ago. And so I attempted.
Here's a picture of the one I delivered to Lala this morning for her birthday-weekend breakfast:
Cooking time needed to be adjusted slightly but otherwise it went fine and they decanted nicely from the silicone smash cake pans. Yay!
The cheesecake topping in my world is sour Montmorency cherries because of course it is. I picked them over the summer with my friend Lala up at the local orchard (Ridgetop) where I about fell off the ladder and bruised the shit out of my leg. I was going to tell you about that but was distracted by actual government people proposing #bountiesforillegals, but better late than never:
Bruise (this was three days later for peak color):
Beautiful, perfectly ripe, delicious Montmorency sour cherries:
I don't remember how many pounds of cherries we picked, but it was double digits and I have a whole bunch left for further sour cherry offerings. They are delicious.
The amount of cheesecake batter needed for 6 smash cake pans is about two tablespoons less than the amount of cheesecake batter generated by the recipe I use. Mine is lime flavored because Lala does not like lemon in sweet items. (Except lemonade, and it's OK in savory items. No lemon meringue pie, no lemon bars, no lemon sand tarts, and no lemon cheesecake. Lime is fine so I use lime.)
Reader, I ate the remaining raw batter. It was delicious. I do not wish to discuss raw eggs. I feel fine and do not regret my life choices.
It is snowing today, which looks lovely and which is predicted to be between 3 and 14 inches, which is a lot of variability. We'll get what we get. Right now, the woods look pretty but if it keeps snowing as predicted I'll probably have to go deal with it. *ugh*
Here's the lovely, before I have to deal with it:
Here's a picture of the one I delivered to Lala this morning for her birthday-weekend breakfast:
Cooking time needed to be adjusted slightly but otherwise it went fine and they decanted nicely from the silicone smash cake pans. Yay!
The cheesecake topping in my world is sour Montmorency cherries because of course it is. I picked them over the summer with my friend Lala up at the local orchard (Ridgetop) where I about fell off the ladder and bruised the shit out of my leg. I was going to tell you about that but was distracted by actual government people proposing #bountiesforillegals, but better late than never:
Bruise (this was three days later for peak color):
Beautiful, perfectly ripe, delicious Montmorency sour cherries:
I don't remember how many pounds of cherries we picked, but it was double digits and I have a whole bunch left for further sour cherry offerings. They are delicious.
The amount of cheesecake batter needed for 6 smash cake pans is about two tablespoons less than the amount of cheesecake batter generated by the recipe I use. Mine is lime flavored because Lala does not like lemon in sweet items. (Except lemonade, and it's OK in savory items. No lemon meringue pie, no lemon bars, no lemon sand tarts, and no lemon cheesecake. Lime is fine so I use lime.)
Reader, I ate the remaining raw batter. It was delicious. I do not wish to discuss raw eggs. I feel fine and do not regret my life choices.
It is snowing today, which looks lovely and which is predicted to be between 3 and 14 inches, which is a lot of variability. We'll get what we get. Right now, the woods look pretty but if it keeps snowing as predicted I'll probably have to go deal with it. *ugh*
Here's the lovely, before I have to deal with it:
