Baked Foods

I really like making cheescakes.

It started with pound cake, I appreciate my grandmother showing me how to make it, it sparked something in me.

The process is very cerebral, has a lot of steps, but if done correctly, the person eating the cheesecake gets a very nice surprise for their tastebuds.

I wish I could make it more, but with my schedule, and the amount of time it takes, I usually avoid making it.

But why?

I’m not really sure, it’s likely because I love cheesecake. The consistency, the flavors that comes out of them, it’s tough to beat, and it’s only been done by one other cake I love more, but haven’t made yet, carrot cake.

Flavors Ive Created

I’ve created a key lime, pumpkin, regular, no-bake and peach cobbler. Peach cobbler was different, fun and very involved with a lot of steps. I technically had to make a cheesecake and a peach cobbler.

My favorite up until now, is still pumpkin.

The thing I would say about my cheesecakes is that I have to make the crust. The crust makes or breaks a cheesecake, but it can also save one.

Graham crackers with unsalted butter, usually grass fed, you cant lose.

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