Wednesday, November 30, 2011

Cheesecake, Squared (Falls Flat)

So, I wanted to make a cheesecake.  Only, I couldn't find my springform pans.  Not to be dissuaded, I opted for cheesecake bars instead. 

Only, I was almost out of graham crackers.  Not to be dissuaded, I opted for half graham crackers, half ginger snaps for the crust. 

When a baking endeavor begins this way, sometimes it's a sign.  Only, I don't usually pay attention to such signs.  And then I dropped a giant blob of cheesecake batter on my favorite pink slippers.  Sigh.  I should have known.

The resulting bars were... meh.  Not bad, by any means.  Better than some I've had.  They even looked nice. Yet, there was something, well, flat about them.  The crust wasn't spicy enough to be a true gingersnap crust, but spicy enough to smother the sweet, buttery goodness of a good graham cracker crust.  The chopped chocolate wasn't enough to make them really chocolaty, but just enough to distract from the rich, cream cheese flavor you want in a good cheesecake. 

Edible, but not inspiring.  Half the pan ended up in the trash and I will not be repeating this experiment.  Perhaps the cake gods were trying to tell me something.  Perhaps, it was just a bad baking day. 

Not the most inspiring post, but you should know it happens to all of us now and again.  Fear not, I shall cheesecake another day, always aspiring to...

Keep it sweet. Pin It

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