The vanilla cheesecake originally came from a recipe that my Grandma clipped from the Toronto Star and asked me to make for her, which I happily did. I chose to add raspberry puree on top because it looked prettier that way. I took the recipe home with me so that I could post it here and I’m convinced that I tucked it into a cookbook or magazine for safekeeping but who knows where it is now?
I decided to go ahead and post this cheesecake anyways because at least I know it was good, unlike most of the things that have been coming out of my kitchen lately. I recently made a carrot ginger muffin that I had such high hopes and it probably would have been great if I had of followed the recipe. But no, it was one of those days where I started baking without checking ingredients first and soon realized that I was out of some of the essential ones.
Instead of going to the horrendously overpriced corner store across the street, (appropriately named 3 Star Variety) I made some substitutions which were not in the muffin’s best interest. Maybe these muffins would have been better if I had someone to crack the eggs for me. They would have also been better if they contained the required 2 eggs at all. Ugh. Hot on the heels of the bad muffins, (which I’m still eating because I can’t bring myself to throw them out) was what can only be described as a bad frozen mandarin concoction, (I refuse to call that mess ice cream). FAIL.
Better luck next time.