My daughter’s birthday has taken on a holiday status larger than that of a simple birthday–all because of this cheesecake.
I only make it once a year, on her birthday. All year, we anticipate her birthday and this cheesecake much like any other major holiday with its accompanying signature recipes.
This year was at least my twelfth time making it.
And it was almost a disaster. I went shopping for the ingredients last night and easily found everything–until I got to the cooler that should have had whipping cream and heavy cream neatly lined up in rows upon rows.
This is what I found.
When I asked about it, I was told that they are starting to have supply chain issues again and, again, it is random in what is suddenly not available. Because it was so hot, even in the evening, I took my groceries straight home rather than check another store on the way.
I made the cake (the whipping cream was for the ganache – luckily last to be made and done separately, but not to be left out). Because I am a night owl, things got started at 8:45 pm. Hamilton was the baking soundtrack and a pretzel purchased earlier from Lidl was the accompanying dinner. I planned to search, high and low if necessary, for the whipping cream first thing in the morning.
And so it was that with fear and trepidation, I ventured down the aisle of another grocery store just as the world was getting its day underway this morning. Ahhh, plenty of whipping cream!
This has been a hard summer. It was nice to have a little sweetness connected to many other happy memories.
The grandchildren got to decorate their pieces with the hard sugar store-bought decorations and enjoy their raspberries separately. And, yes, it was simplest just to avoid chocolate-covered clothing on the youngest!
Only one tip from me:
- I use chocolate Teddy Grahams for the cookie crust. It needs at least 2.5 cups of Teddy Grahams, perhaps even closer to 3 full cups.
- Oh, and I start checking it at 50 minutes. If you can smell its deliciousness, you need to check it quick.