I’ve always admired people who look up recipes and decide they are going to try them. It’s pretty amazing to me that someone would subject themselves to that. Or am I the only one who would rather do pretty much anything else than be in the kitchen?
That being said, I came to terms with the fact that, A: I’m a new mom who’s going to have to cook for the little guy eventually, and B: There are only so many shows on Netflix I can binge on during this quarantine. In short, bring on the apron ’cause here comes Chef Emma! And because I love making things complicated, I started by baking a cheesecake. Starting off with something simple, like cupcakes would make too much sense 😉
I got the recipe for my lemon ricotta cheesecake from my friend, Brian. I took bits and pieces from his recipe and combined it with bits and pieces from a recipe I saw on Pinterest. I cheated a little bit by buying a pre-made crust. Besides expending all my energy stirring the blocks of cream cheese, finding out I had to give the cheesecake a water bath (if you’re asking what that is, I had no idea what it was when I agreed to make this thing!), and not letting it cool down enough, I’d say it was a success! Made a little blackberry & blueberry compote to drizzle on top, and ta-dah! Garnished with a few lemon slices and mint leaves to give it a little razzle dazzle. To my surprise, it’s not only edible, but tasty!
Below is the link to the Pinterest recipe: