First, the obligatory blog-checking text:
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
Amazingly enough, I am not this Jenny. 🙂
Here’s the deal… I’ve been in my new kitchen for less than two weeks. I’m still unpacking boxes. I haven’t even cooked our official first dinner in the new house. (We’ve cooked ONE from-scratch meal in the last week and a half. I say “we” because I injured my forearm raking last week – pathetic! – and actually had to walk Dr. O through the meal preparation. Anyone who knows us knows this is craziness.)
Miraculously, though, this cheesecake is baking in the oven as I write! I’m actually kind of glad I had this DB challenge to take care of because it forced me to break the “cooking seal.” Unfortunately, I’m not going to be able to taste it or post pictures until tomorrow (it has to chill overnight), but I DID IT. Today. Now I’m afraid I’ve lost my excuse not to cook dinner tomorrow…
Anyway, I do have a few things to note about this recipe. I don’t think I’ve ever baked a cheesecake without sour cream, and I’m not sure I’ve *ever* baked a cheesecake with heavy cream, so I’m very curious to see how the texture will differ from other cheesecakes I’ve made. I’m also used to baking my crusts for 10 – 15 minutes before pouring the cream cheese mixture over the top. This recipe said to just press the crust ingredients into the springform pan, no pre-baking required. I’m hoping the result is terrific because I love a good time-saving step.
The variation I chose for my particular cheesecake is a tropical one… I added 1/2 cup of chopped macadamia nuts to my crust, I added the zest of 1 lime to my cake batter, and I think I’m going to create some kind of pretty pattern with mangoes and kiwi on top. I’ll post pictures tomorrow!
(Update: Here are the photos for anyone viewing the *post*, not the blog.)
Sweet and Saucy 
I like the idea of macadamia in the crust and the filling sounds great too. look forward to photos!