I made the best cherry cheesecake in the history of the world this weekend:
Yeah, I know: bold claim. But it really was (past tense as it, sadly, only survives in memory now). It was moist. It was firm. It was sweet. But not overly sweet. Here it is approximately 15 seconds after I announced it was ready:
I’ve made cheesecakes before, using a variety of recipes. But this one was the best, hands-down. How good? My husband’s elderly family members were saying, “FUCK Babka Kryzyjkwrjskylski’s cheesecake! Her formerly legendary cheesecakes were rotten sheep’s milk in a desiccated goat’s bladder compared to heavenly confection served to us today by Betty Cracker! We’re not worthy!”
Well, they didn’t use those exact words, but you could say it was a triumph. I can’t take any of the credit for it except for execution since I followed this recipe at Smitten Kitchen exactly, except for a slight deviation with the graham cracker crust, which probably accounts for mine not holding together perfectly (well, that and the fact that numerous people were hacking at it with any available utensil — I just stepped back to preserve my limbs and digits).
Still, it was fucking awesome, and I’m so glad we had company to utterly devour it so it wouldn’t linger in the fridge to tempt me. Now that I know how easy it is to make a fresh fruit topping, I will never again open a can of Comstock for any reason, ever. Feh!
PS: I know someone will come along and claim they have a better cheesecake recipe or know where superior cheesecake can be purchased. If this is you, kindly forward a slice (overnight express in a cooler with dry ice to preserve freshness), and I’ll let you know my unbiased opinion.