The sour smell of success (or not)

“And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes.”                                     

                                                                                                                                           –Julia Child 

OK, I admit it … I adore spending time in the kitchen.

Preparing food, whether it’s baking or cooking, is one of those activities during which I become seriously hyperfocused. Time just stands still, which when baking, can be a catastrophe — thank goodness for timers!

Baking in particular is one of my favorite past times. I love the feathery feel of flour, the smell and color of fruits and chocolate and the aromas wafting from a warm oven.

And then there’s the sweet taste of success … well, most of the time anyway.

Take, for example, the cheesecake I baked after picking something like a pound of raspberries recently (see previous post “Berry, berry focused”).

It came out looking OK — better before we cut into it and put it into the fridge for a couple of days.

Raspberry Cheesecake

It may not be picture-perfect, but it tastes even more sour.

The taste though, um, well …

The crust and topping were tasty, the cheesecake texture quite creamy. (Personally, I prefer a denser cheesecake).

But the main issue I have with this so-called dessert is, it just isn’t as sweet as I expected it to be. Let’s just say the cheesecake filling was kinda sour. And seriously, I’m not into sickeningly sweet desserts.

Now some people (my friend and neighbor, for example) like their cheesecake creamy and a little tart. Me not so much.

In any case, I wondered as my friend raved over the cake giving her pooch last lick at her plate. Maybe she was just being kind.

But what might have gone wrong? Or was it just a bum recipe?

Today I looked at the recipe again. There were three parts: the graham cracker crust, the cheesecake filling and the raspberry topping. It was blueberry in the recipe, but what the heck.

Anyway, I studied the sugar measurements in the recipe and, though I can’t say for certain, I think perhaps I used only two tablespoons of sugar as directed for the topping rather than the full cup the recipe called for in the filling.

Chalk it up to dyslexia? Perhaps. Who knows?

At least it isn’t inedible, just not my favorite.

So, if you happen to live in the Bozeman area and prefer your cheesecake sour and creamy — I’ve got your slice right here. Just let me know, I might even deliver.

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