Last week was really busy. We left to see family the Thursday before and didn’t get home until Monday afternoon, then I went on a sudden and unexpected road trip this last Thursday, and I didn’t get home until Saturday afternoon. A lot of driving, a lot of laughing, a lot of family, and not a lot of sleep. This week I don’t really feel as though I had the weekend to recharge, but one thing that strikes me is that the whole time I was thinking about this blog. It is my main obsession and when I think about the things I want to do and the things I have to do, this blog falls under both categories. I want to do it because I love it, and I have to do it because I’m wired in that specific way that means I always have to be working. I’m not completely fulfilled by staying at home and raising my kids, as much as I LOVE doing it and am so GRATEFUL that I can stay home with them, so I need to feel that I have something in the works at all times that is just for me. This blog is becoming more and more important as the days go by. I hope someone out there is finding it meaningful.
I’ve become very interested in perfecting a cheesecake recipe. I’m not sure why I suddenly decided on this, since I’m not historically a great baker, except to say that I did find a spring form pan on sale at Home Goods and got very excited about it. This is my second attempt and it’s pretty damn good. When I was doing cheesecake recipe research, I was surprised to see that there were no other molasses cheesecake recipes on Pinterest. None that I could find, anyway. Maybe this one will take Pinterest by storm! You all can help me with that *hint hint*. (Pin this recipe!)
I haven’t ever used molasses before, but it struck me as a great flavor to highlight because although it is sweet, it is also a little bit bitter and has very deep, distinct flavor. In this cheesecake, it’s perfect. You can pick out the molasses flavor, but it’s not overwhelming, and although this is sweeter than, say, a traditional plain cheesecake, it’s definitely not too sweet. The flavor is very rich and caramel-y. I think this is a wonderful holiday cheesecake. It would go great with a glass of red wine, coffee or maybe hot, spiced cider. But I think everything goes good with wine. And the texture is so creamy and light that you don’t feel heavy after eating it, either.
Do you have a go-to cheesecake recipe that never fails you? Please share! I am not yet done on my quest for the PERFECT cheesecake and I’d love to try out your suggestions. Oh, and tell me what your favorite cheesecake flavor is, too. I’m not sure which one to make next…
Value food and cheer and song